Recipes for Shabbat

Pre-Pesach

By Eileen Goltz

There are always, at least, 6 to 7 boxes of breakfast cereal in my pantry. The brands and specific kinds vary, of course, depending on what I have coupons for that week. It is guaranteed, however, that at some point during every single day of the week, someone in my family will be munching on bowl or cup full. We are, of course, an equal opportunity cereal eating house; welcoming sugared and vitamin fortified as well as the bran, chocolate and granola varieties. We never, ever, run out of cereal. Except, of course, when we're trying to get rid of it just before Pesach. When the search for the chometz is on the horizon the 1/2 empty boxes Puffed Rice and Cream of Wheat seem to multiply exponentially. This is the point in time when I frantically dig out the all the cereal recipes I've torn off the sides of boxes and out of magazines and start using breakfast cereal in the most creative and unusual ways. With special thanks to Kellogg's, Post, Quaker Oats and Kraft companies for these recipes, I say, "get cooking," you don't have much time before Elijah gets here.

NOTE: I have edited these recipes ONLY to change the specifically non kosher ingredients to kosher ones. I kept the original brand of cereal that the recipe was created for. If the specific cereal mentioned in the recipe are not one you use please substitute another brand.

KELLOGG'S® CORN FLAKE CHEESE POTATO CRISPS (dairy)

Cut potatoes lengthwise into slices, about 1/4-inch thick. Place in single layer in 15 x 1/2 x 1-inch baking pan coated with cooking spray. Spray potatoes with cooking spray. Sprinkle potatoes with salt, then with cheese. Top with KELLOGG'S CORN FLAKES cereal and sprinkle with paprika. Bake at 375° F about 25 minutes or until potatoes are tender. Serve garnished with green onions.

CHEDDAR BROCCOLI CORN BAKE WITH KELLOGG'S RICE KRISPIES® (dairy)

A note about frozen broccoli - florets or spears

Frozen broccoli under OU supervision is produced from special harvests of broccoli grown in areas where infestation is not prevalent. Its cleanliness is verified by extensive sampling during their harvest and packing.

Unsupervised frozen broccoli or products made with frozen broccoli may be infested. Our research has demonstrated that the washing procedures currently followed by most companies are ineffective in eliminating infestation.

Inspection of uncertified frozen broccoli:

1. Allow the broccoli to thaw completely. Parboiling is not necessary, as the broccoli is already blanched.

2. Inspect each floret section:

a) Look carefully at the under part (i.e., the branched area) of each floret. Pay careful attention to the Y-shaped crevices formed where the branches are joined.

b) Spread each floret head apart and look inside the floret from the top down (i.e. ,through the green flower buds, into the branch area).

3. If one or two insects are found, special care should be taken in examining the remaining sections of that broccoli head. Should a total of three insects be found, either in a particular section or spread among different sections of the same broccoli head, the entire head should be discarded. Beware: Insects like company. If even one insect is found, the entire head must be checked most scrupulously.

In 2-quart saucepan, melt margarine. In mixing bowl, combine KELLOGG'S RICE KRISPIES cereal and 1 tablespoon of the margarine. Set aside for topping. To remaining margarine in pan, stir in flour. Add milk, stirring until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking and stirring 1 minute longer. Add cheese, stirring until melted. Remove from heat. Stir in corn. Place broccoli in bottom of 10 x 6 x 2-inch (1 1/2-quart) baking dish. Pour sauce evenly over broccoli. Sprinkle with cereal topping. Bake at 350º F for 25 minutes or until thoroughly heated and cereal has browned.

APPLESAUCE RAISIN BRAND® COFFEE CAKE (pareve)

Topping
1/4 cup sugar
1/2 teaspoon cinnamon

Sift together flour, baking powder, salt, spices and sugar. Combine KELLOGG'S® ALL-BRAN® cereal with applesauce, egg, oil and raisins; let stand until most of moisture is taken up, about 5 minutes. Beat well. Add sifted dry ingredients, stirring only until combined. Spread in greased 8x8 inch baking pan. Combine sugar and cinnamon; sprinkle evenly over coffee cake. Bake in 400ºF about 25 minutes or until done. Serve warm, cut in bars or squares.

BARBECUE GLAZED MEATLOAF MUFFINS (meat)

MIX cereal, 1/3 cup of the barbecue sauce and egg product in large bowl until well blended. Add remaining ingredients; mix lightly. MOUND the meat mixture in 8 muffin cups sprayed with no stick cooking spray. Brush tops with remaining barbecue sauce. BAKE at 375 for 30 minutes or until cooked through. Serves 4 (2 meatloaf muffins each)

BREAKFAST BANANA SPLIT (dairy)

A note about Strawberries:
The OU recommends the following procedure to ensure that strawberries are not infested with insects:
1. Carefully remove the green leaf of the strawberry without making a hole in the top of the berry. If a hole was made, the strawberry should then be cut in half, allowing you to wash both the inside and outside of the strawberry.
2. Place the berries in cold water while adding a few drops of non-scented concentrated liquid detergent or vegetable wash.
3. Allow the berries to soak for a few minutes.
4. Carefully wash off the entire surface of the strawberry.
5. Gently dry each berry.

PEEL banana; split in half lengthwise. Place in sundae dish or cereal bowl.
TOP with yogurt. Sprinkle with cereal and fruit. Serves 1.

CINNAMON BUNS SCONES (dairy)

GLAZE
3/4 cup powdered sugar
3 to 4 teaspoons orange juice or milk

Heat oven to 425. Spray cookie sheet with cooking spray. In large bowl, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.) Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes. In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm. Makes 12.

APPLE RASPBERRY CRUMB CAKE

FILLING
2 cups chopped apple (about 2 medium)
1/3 cup seedless raspberry jam
2/3 teaspoons all-purpose flour
Powdered sugar

Heat oven to 350. Lightly grease or spray 9-inch springform pan or round
metal cake pan with cooking spray.

For cake and topping, combine flour, oats, granulated sugar, cinnamon, baking powder, baking soda, nutmeg and salt in large bowl; mix well. Cut in margarine and ricotta cheese until crumbly. Reserve 1-1/2 cups oat mixture for topping; set aside. In small bowl, combine sour cream and egg whites; add to remaining oat mixture, mixing just until moistened. Spread batter over bottom and 1/2 inch up sides of pan. For filling, combine apples, jam and flour; spoon over cake. Sprinkle reserved oat mixture over fruit. Bake 50 to 55 minutes or until golden brown and center is firm to touch. Sprinkle with powdered sugar. Serve warm. Makes 12 Servings.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.