Recipes for Shabbat
Pre-Pesach II - Oatmeal
By Eileen Goltz
Getting rid of chometz is not as simple as one might
think. Yes, itís easy to justify pitching a 1/2
cup of rice or a few pieces of bread that have been
hiding in the recesses of the pantry or freezer. Nobody thinks
twice about gobbling up those extra Girl Scout
cookies or M&Mís that will just get ďwastedĒ if
the kids canít find were youíve hidden them. However, everyone I
ever complain to about cleaning out my kitchen always ends up with
the same problem as me, we all have at least a
half a box of oatmeal and nobody wants to throw it out.
Heat broiler. Lightly spray rack of broiler pan with
cooking spray. In large bowl, combine the ground
turkey, oats, 1/3 cup tomato sauce, garlic powder and
1 teaspoon thyme; mix lightly but thoroughly. Transfer to sheet of
aluminum foil or waxed paper. Roll the mixture into 1 1/2 balls.
Arrange the meatballs on the broiler pan. Broil
meatballs 6 to 8 inches from heat about 6
minutes or until cooked through, turning once. While the meatballs cook,
In a sauce pan combine the chicken broth, remaining tomato sauce,
remaining 1/2 teaspoon thyme. Bring the mixture to a boil over
medium-high heat. Add the pasta and vegetables.
Reduce heat and cover and simmer 10 minutes or until pasta and vegetables
are tender. In small bowl, stir together water and cornstarch until
smooth. Add the cornstarch mixture to the sauce and
mix well Cook and stir until broth is thickened. Add the meatballs
and then spoon the meatballs into bowls.
Makes 6 Servings.
Preheat oven to 375. In a bowl mash the bananas. Add
the oil, oatmeal, dates, nuts, vanilla an salt. Drop by rounded
tablespoons on ungreased cookie sheet. Bake at 375 for 20-25 minutes or
until done. Makes approx. 30 cookies.
In a mixing bowl, add oats, brown sugar, baking
soda, cinnamon, and raisins and/or baking chips (optional). Mix. Add the
softened margarine (or shortening). Mix with a mixture (two knives or
pastry blender). Place mixture in an 8 or 9 inch square pan. Pat down
firmly using a dry measuring cup and the sides with a spoon. Bake in a 350
degree F. oven for about 20 to 25 minutes (Use the highest amount of time
for a lower temperature oven). Cool some. Cut into bars and cool some
Preheat oven to 375. Grease a 9-inch-square baking
pan. In a large mixing
Preheat oven to 350. In a mixing bowl combine the
shortening, brown sugar and sugar. Mix until combined Beat in the eggs and
vanilla extract. Mix to combine and then set aside. Sift together the
flour, baking soda and salt. Stir the flour mixture into creamed mixture.
Mix just to combine. Stir in the oats, 1/2 cup
at a time, mixing thoroughly after each addition. Stir in 1/2 cup
chopped nuts. Divide the dough in half and roll each portion into a
long log about 2 inches in diameter.
Heat oven to 350. Grease cookie sheets. Combine 1/2
cup butter or margarine and 1 cup sugar in a
mixer bowl. Beat until thoroughly blended. Add 2
large eggs and 1 teaspoon vanilla and beat until light and fluffy.
Stir in 1 1/2 cups oatmeal (not instant).
Stir and toss together 1 1/2 cups flour, 1/2
teaspoon baking soda, 1/2 teaspoon baking powder, 1/2
teaspoon salt, 1 teaspoon cinnamon and
1/2 teaspoon ground allspice. Add to first
mixture along with 1/4 cup milk. Beat until
completely mixed. Stir in 1 cup raisins
and 1 cup chopped nuts. Drop the dough by heaping
teaspoons onto the prepared cookie
sheets, placing them about 2 inches apart. Bake
for about 12 minutes, or until the edges are
brown. Makes 3 to 4 dozen cookies.
Preheat oven to 425. In a bowl combine the flour,
oatmeal, sugar, baking
Heat oven to 350. Grease and flour bottom only of 9
x 5-inch loaf pan. In large bowl combine the
flour, oats, sugar, baking powder, baking soda and salt; mix well. Stir in
cranberries and walnuts and then set the mixture aside. In medium bowl,
combine the eggs, milk, orange juice, oil and orange peel
and blend to combine. Add the juice mixture to the dry ingredients
and stir just until the dry ingredients are
moistened. (DO NOT OVERMIX.) Pour the batter
into the prepared pan. Bake for 60 to 70 minutes or until a tooth pick
inserted in center comes out clean. Cool in pan on wire rack 10
minutes. Remove the loaf from the pan and cool completely. Makes 1 loaf.
Preheat oven to 350. Grease 2 cookie sheets. In a large mixing bowl beat eggs and then add the sugar and brown sugar, peanut butter, baking soda and vanilla. Mix to combine. Stir in oats, chocolate chips and pecans and mix thoroughly. Drop by heaping tablespoons onto prepared cookie sheet. Flatten each cookie slightly with the bottom of glass dipped in sugar. Bake for 12-14 minutes. Cool cookies slightly before removing them from cookie sheets cool completely before storing. Makes about 6 to 7 dozen cookies.
© Eileen Goltz 2004