Monthly Archives: May 2013


5 LBS  potatoes  2-3 small onions  8 eggs 1/3 cup matzo meal (may need more if too much liquid) 3 TBLE sour cream salt and pepper to taste– start with  small handful of K salt. I also add a couple of … Continue reading

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Eggplant Dip

1 large eggplant (approx. 1 1/2 lbs) 2 large bell peppers 1/2 C olive oil 1 large onion finely chopped 1 1/2 C chopped celery 3 cloves garlic pressed 1/4 C tomato paste 1 C water 1/4 C wine vinegar  … Continue reading

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1 pkg yeast dissolved in 1 1/2 C warm water. Add 1 tsp salt and 1 Tble sugar Blend in 4 C of flour knead dough until smooth.  Cut into small pieces and roll into ropes, twisting into desired shape. … Continue reading

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Mix in large bowl 3/4 C chopped walnuts 3/4 C oil (I use canola) 1 tsp vanilla 4 C old fashioned rolled oats 1/2 C honey 1 C sunflower seeds 1 C wheatgerm (plain) 3/4 C sesame seeds  Put mixed … Continue reading

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Carrot Salad

1 bunch shredded carrots 1 small can crushed pineapple (no juice) lemon juice little mayo handful raisins (soak in water first) 1/2 apple chopped celery chopped little salt

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2 C medium fine bulgar 1 C oil (I use Canola) 1 1/2 C fresh lemon juice Mix above on bottom of large mixing bowl Then layer the following: a whole bunch scallions finely chopped 1/2 bunch chopped parsley 4 … Continue reading

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Farro Salad with Leeks, Chickpeas and Currants

Ingredients 4 large leeks, halved lengthwise, cleaned and sliced crosswise 1/4-inch thick  (if you have never used leeks before, then look up how to wash them on the internet).  I don’t use the very dark green part. 2/3 cup plus … Continue reading

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