My wife really loves Scalloped Potatoes. As a matter of fact it’s her favorite dish, and if it were up to her we’d probably eat it at least once a week. The only problem for us is that we live in an area where the availability of kosher cheese is equal to that of Vancouver Canucks Stanley Cup Rings. That is to say it isn’t available. It was always an assumption of ours that good Scalloped Potatoes needed cheese, but I’m happy to announce that this is not the case. This dish rivals the best cheese filled potato dishes out there, and if you happen to live in a place where pareve margarine is available, this dish could be either pareve or even fleishig. Of course, if you’re having a dairy meal, you can go ahead and use good old fashioned butter. I’ve also had this dish where we put cheese on top with just about 10 minutes left in the cooking time and it came out delicious. Both of my children really like this dish as well, and as anyone who has two children under the age of three can tell you, if they’ll eat it all up and then tell you it was yummy, it’s a good thing.
5 Large Potatoes
3/4 cup Chopped Onion
3 Tbsp Butter(or pareve margarine if it’s a meat meal)
1/4 cup Flour
1 3/4 cup Chicken Broth(use pareve chicken broth if you’re using butter)
2 Tbsp Mayonnaise
3/4 tsp Salt
1/8 tsp Pepper
1. Wash, peel, and slice potatoes thinly(about 1/2 cm thick)
2. In a greased casserole dish layer potatoes and chopped onion
3. In a saucepan melt butter and stir in flour until smooth
4. Add remaining ingredients to saucepan gradually and stir until sauce has thickened
5. Pour sauce over potatoes and bake at 325F for 2 hours
1 onion, chopped
7 cloves garlic, minced or chopped small
1 jar marinara sauce PLUS a little bit extra
1 15 oz can of tomato puree or sauce
1 lb of extra lean ground beef
Spelt matzah boards
Preheat oven to 375 degrees.
Brown beef in a big deep frying pan. Meanwhile, saute onion and garlic in a different frying pan. When beef is browned, add the jar of marinara sauce (not the little bit extra that you need for later) and can of tomato puree or sauce and spices. When onion and garlic is ready, add it to the meat sauce mixture. Mix well.
In a 9×13 pan, put the extra marinara sauce in the pan just to coat the bottom. Layer matzah and meat sauce, by first starting with matzah and ending with meat sauce on top.
Cover well with aluminum foil and bake covered for 1 hour. Then bake uncovered for a bit (optional).
This is my mother-in-law’s recipe for her famous home-cooked stuffing.
(You can prepare the chestnuts the night before and then continue from Step #3 the next day)
1 1/2 lbs of raw chestnuts
1 cup margarine
1 1/2 cups diced celery
1 cup chopped onion
1 tsp salt
1 tsp dried thyme
1 tsp marjoram
1/2 tsp ground black pepper
8 cups fresh bread crumbs (put bread into food processor to chop it up)
1) With a tip of a sharp knife, mark an “x” in the flat side of each chestnut. In a 3 quart sauce pan, cover chestnuts with water.
2) Over high heat, heat to boil, cook 1 minute. Remove pan from heat. With a slotted spoon, remove 3 – 4 chestnuts at a time. Remove shells and skin. Coarsely chop chestnuts and set aside.
3) In a 6 quart Dutch Oven (or pan), over medium heat, in hot margarine, cook celery and next 5 ingredients for about 10 minutes or until vegetables are tender.
4) Remove pan from heat, stir in chestnuts and breadcrumbs. Mix all ingredients together well.
5) Bake the stuffing covered in a greased casserole pan for about 30 – 45 minutes on 350 degrees (or can stuff a turkey with the raw mixture).
1 chopped onion
2 cans if tuna
1 scoop of mayo
1 pie pan
frozen puff pastry dough
Line the pie pan with puff pastry. In a frying pan, fry the chopped onion, then add the tuna, the mayo, and the eggs. After, put the filling in the pie shell. Then cut slices of puff pastry to criss cross on top. Once complete brush with egg yolk, and bake at 400 till golden on the outside.
Chicken Breast cut into small pieces.
1 can of tomato sauce
1 yellow onion diced
1 clove of garlic diced
1 small red pepper diced
1 small orange pepper diced
1 small yellow pepper diced
Ronzoni Garden Delight vegetable pasta
Fry up the onion and garlic. Once golden, add the diced peppers. Once those are tender add the chicken pieces. Cook until no longer pink. Add the tomato sauce, spices and sugar. (I never measure the spices, I season to taste adding if I feel necessary.) Combine and cook through. Serve with the prepared vegetable pasta.
My son loves to nosh on pasta, my husband is a fan of meat and this recipe takes less than 30 minutes to prepare, which makes this dinner a win win for the whole family! This recipe is great for sneaking in whole grain pasta since the sauce is thick and flavorful and will cover up the flavor if your kids are not usually a fan of the healthier carb.