RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Meal for Sukkot - meat
Everything tastes better in the Sukkah. Try these! Apricot Chicken (A la Eileen) from Virtual Jerusalem * large chicken cut into pieces * 5 oz apricot jam (or other favorite jam) * 1/2 envelope onion soup mix * 1 tsp lemon juice * 1/3 c Italian dressing (or to taste) Mix all the ingredients and marinate chicken overnight. Bake for 1 hour at 350 F. -------------------------------------------------- Cabbage Salad * 1/2 head of red cabbage, sliced * 1 medium onion, minced * 1/3 c cup oil * 1/3 cup vinegar * 1 tbsp sugar or sweetener * salt, pepper to taste 1. Mix the oil, vinegar, sugar, salt and pepper for the dressing. 2. Pour over the cabbage and onion. -------------------------------------------------- Gran Sasto's Special Succot Tzimmes * 2 1/2 - 3 lbs (1 - 1 1/2 kgs) flanken (cholent meat) * 1 med onion * 5 - 10 lbs (2 - 4 kgs) carrots * 6 - 10 potatoes, * 8 pitted prunes * 3/4 cup sugar * 2 tablesspons flour * water 1. Bake the meat in the oven in a deep casserole or large saucepan with the onion and enough water to cover the bottom of the pan. Bake until soft. 2. Peel and slice the carrots and potatoes (use processor) 3. When meat is soft remove it from the saucepan and place carrots, potatoes and prunes in the water. (If too little water add a bit - not too much as cooked vegetables settle in the liquid) 4. When vegetables are soft, place meat back in the saucepan. 5. Add the sugar (taste to check) 6. Thicken by adding flour dissolved in water 7. Bake for a further 1/2 hour -------------------------------------------------- Nectarine Pie Pie Crust: * 2 c flour * 1 cup margarine * 6 tbsp cold water Filling: * 6 cup sliced nectarines (or peaches, or apricots or other favorite fruit. I've also used cherry pie filling mixed with sour cherries) * 3/4 cup sugar * 1/3 cup flour * 1 tbsp lemon juice * 1/2 tsp cinnamon 1. First make the dough by cutting the margarine into small pieces and mixing with the flour, making crumbs. 2. Add water and mix dough until it sticks together. 3. Put in the refrigerator for at leat 1 hour. 4. Roll out the dough into a pie pan, saving some for the top. 5. Mix the sliced fruit with the other ingredients and fill the pie crust. 6. Cover the pie with the rest of the dough in a criss-cross pattern. 7. Sprinkle sugar and cinnamon on top. 8. Bake at 350 until the top BEGINS to get golden.
