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Mazal Tov!
On Thursday, 21 August 1997 / 18 Av 5757,
we celebrated Aviva's Bat Mitzva
with about 90 of our friends.
Berkley Catering provided the
food, and many of our friends have asked for some of the recipes.
We have been able to convince the caterer to provide some of them,
and are pleased to make them available as follows:
The Menu |
Rolls
Herbed Butter
Nachos, Dip, Salsa
Brocolli Cheese Casserole
Spinach Cannelloni
Tofu and Peppers
Spicy Peanut Noodles
Tomato and Onion Salad
Soda
Coffee and Tea
Cookies and Ice Cream
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Brocolli Cheese Casserole
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20 | oz | frozen broccoli, coarsely chopped |
1 | cup | mayonnaise |
1 | cup | chopped cheddar cheese |
2 | | eggs |
1 | can | mushroom soup
(I buy the powdered stuff and I add just enough
water to make it the same as a can of the American condensed mushroom
soup) |
2 | tbs | chopped onion |
1 | cup | cracker crumbs |
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Defrost the broccoli.
Mix with other ingredients EXCEPT the crackers.
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Pour into a greased 2 qt
casserole. Sprinkle cracker crumbs on top.
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Bake at 375F for 30 min. (It really takes longer).
Source:recipes/ova-lacto food group
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Spinach Cannelloni
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4 | 500g Cups | dry curd cottage cheese |
1-1/2 | Cups | grated parmioganne cheese |
3 | | eggs |
1 | tsp | spices (pepper, oregano) - to taste |
1/2 | Cups | frozen, chopped spinach |
1/2 | tsp | Nutmeg |
1/2 | Cups | grated parmioganne cheese |
1 | Jar | Tomato Sauce |
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Mix the cottage cheese, parmioganne cheese, eggs and spices together
and beat well for 5 minutes. The consistance should be rather thick.
if it is too thin (i.e., runny,) add more parmioganne cheese.
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Drain the spinach well (!) and add to the cheese mix.
Continue beating until well mixed.
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Oil the bottom and sides of the pan well with olive oil.
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Scoop the cheese mix into (plastic bag or cloth funnel), and fill each
of the cannelloni shells completely. Place the filled shells in the pan
to tightly fill it.
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Cover the filled shells with tomato sauce.
The shells should be COMPLETELY covered, otherwise they will remain hard.
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Springle more parm. cheese over the tomato sauce to taste (app 1/2 cup for two trays).
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Cover and Cook in pre-heated oven at 350F for 25 minutes
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Sweet and Sour Tofu with Mushrooms and Cashews
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1 | lb | tofu, cut into small cubes |
1/4 | cup | lemon juice |
1/4 | cup | tamari sauce |
6 | Tbs | water |
1/4 | cup | tomato paste |
2 | Tbs | honey |
1 | tsp | freshly minced ginger |
4 | cloves | crushed garlic |
| | black pepper |
2 | tsp | oil |
8 | | scallions, minced |
2 | | peppers in strips |
1 | lb | mushroms-sliced |
1 | cup | toasted cashew pieces |
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Cut the tofu.
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combine the next 8 ingrdients in a bowl and mix until well blended. Add
the tofu to the marinade, stir gently, and let it marinade, covered, for
a few hours(in the frig) or all day.
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About 10 minutes before serving time, set up your wok or skillet over a
flame and let it heat up for a minute or two. Add the oil and
immediately add the vegetables. Stir fry very quickly over high heat.
After several minutes, and the tofu plus all the marinade.. Lower the
heat to medium and contiue to stir fry another several minutes(until
everything is hot and bubbly). Remove from heat and stir in the
cashews.
Source: Moosewood Cookbook
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Spicy Peanut Noodles
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3 | Tbs | Sesame oil |
1/2 | Tbs | Hot oil |
3 | Tbs | Oil |
1 | | Dry Red (hot) pepper, crushed, w/o seeds |
1/4 | tsp | Cayanne pepper |
2 | slices | Ginger, chopped |
1/2 | Cups | Peanut butter |
3 | Tbs | Soy sauce |
3 | Tbs | Honey |
1 | Tbs | Vinigar |
1/2 | Cups | (Chicken) Broth |
1 | pkg | Pasta |
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Heat the first 6 ingredients oils together in a pan on a low flame
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Add the peanut butter, soy sauce, honey and vinigar, stirring until smooth
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Add the broth to thin the sauce to "pourable" consistancy, let cool
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While the sauce is cooling, cook the pasta. When ready, combine with the sauce and mix well.
Can be server hot, warm, or cool. (It loses its flavor when cold)
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