1 large organic or kosher stewing chicken, rinsed and cut into pieces (leave skin on)
2 boxes (64 oz.) Pacific Foods chicken broth
3 quarts water
1 large bunch fresh parsley, whole
1 bag baby carrots
6-8 large stalks celery, cut in half, leaves on
2 large white or yellow onions (1 cut into quarters; 1 diced)
1 tsp. salt
½ tsp. white pepper
1 T. fresh dill
Cook all for 2 ½ - 3 hours. Strain all. Put back any baby carrots that remain whole. FREEZE.
Nana’s Meatballs
1 (8 oz.) jar grape all- fruit spread (Smucker’s grape)
1 bottle chili sauce (preferably homemade brand or Grandma’s)
½ cup water
2 T. fresh lemon juice
2 lb. organic ground round or sirloin (free range, organic)
1 organic egg or 2 egg whites, beaten
½ cup oats (1 minute quick-cooking)
sea salt
½ tsp. onion powder or onion salt
Combine first four ingredients and simmer for one ½ hour or more. Mix meat with remaining ingredients and shape into small balls. Add to simmering sauce in small quantities. Add a few at a time to the sauce. Cook thirty minutes more. Cool and FREEZE.
Passover Kugel
3 ½ cups matzoh farfel
5 eggs
½ cup raw sugar
½ cup Sucanat (dry cane juice- brown sugar substitute)
-1 Fuji apple, peeled and grated
1 stick organic butter, melted
1 cup nonfat or organic yogurt
1 cup organic sour cream
large (17 oz. can) apricot halves
1 cup yellow raisins
Pour boiling water over 3 cups matzoh farfel in a colander. Let drain. Soak raisins in hot water for 20 minutes and drain. In a food processor, blend 5 eggs, ½ cup raw sugar, apple, butter, yogurt, sour cream, and juice of apricots. Place matzoh processed mixture and drained raisins into a greased 9x13 pyrex dish. Preheat the oven to 350 degrees. Place apricot halves on top of kugel. Make topping.
Topping:
Mix together-
1 T. organic butter
½ cup matzoh farfel
½ cup Sucanat
Brown all in a nonstick frying pan. Sprinkle topping over apricot matzoh mixture. Bake for one hour. Cool for 10 minutes, then slice. May be made the day before and reheated in the microwave.
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