Recipes for Shabbat

Tempura

2 c. sifted flour
1 tsp. salt
1/8 tsp. baking soda
2 c. ice water
1 egg yolk
vegetable oil (for frying)		 2 med.-size zucchini, thinly sliced
1 c. cauliflower flowerets, parboiled
1/2 lb. whole green beans, parboiled
2 lg. onions, sliced in rings and separated
1/2 lb. med-size mushrooms, sliced

Combine flour, salt and baking soda in a medium-size bowl Beat egg yolk and water in a small bowl until blended. Pour into dry ingredients; beat until batter is smooth. Cover and let stand 10 minutes. Pour oil into a large skillet or saucepan to 2/3 full. Heat to 375. Dip vegetables in batter, letting excess drip off. Fry in hot oil, a few at a time, until golden brown. Drain on paper towel. Keep vegetables warm in a very slow oven (250) until all are cooked.

Mock Kishke

1 box tam tams
1 stick margarine
1 lg. onion
2 carrots

2 ribs of celery
1 egg
salt and pepper to taste

Crush or grind crackers. Grind celery, onion, carrots. Melt margarine. Beat egg. Add salt and pepper. Mix together. Refrigerate for 1 hour. Form into a roll (size of small salami). Wrap in aluminum foil. Bake at 350 for 45 minutes. Then open and bake at 375 for 15 minutes more.

Salt and Pepper Noodle Kugel
 

1 lb. noodes (med. size)
7 eggs
3 T. oil		 1 onion, diced
salt and pepper to taste

Cook noodles, drain and add remaining ingredients. Grease a large rectangular pan by heating additional oil, about 1/3 cup, to cover bottom and sides of pan. Bake at 350 for 1 to 1 1/2 hours.

Tzimmes
 

2 T. oil
1 lb. carrots, peeled, coarsely grated
1 med. onion, coarsely grated
3 1/2 lbs. flanken
1/4 tsp. salt
1/8 tsp. pepper
2 1/2 to 3 lbs. sweet potatoes, peeled and cut in 2 inch chunks		 1/2 lb. pitted prunes
3/4 c. dried apricot halves
1 3/4 c. water
1 T. salt
1/4 c. honey
1/4 c. fresh lemon juice
1 T. brown sugar

Heat oven to 375. In a large Dutch oven or heavy saucepan, heat oil over moderately high heat. Add carrots and onion and cook 3 to 5 minutes, stirring frequently. Cut meat into 3x2 inch chunks including any bone; sprinkle meat with the 1/2 teaspoon salt and the pepper. Place meat on top of the carrots and onions and then add sweet potatoes, then prunes and apricots. Combine the water, 1 tablespoon salt and honey. Pour over ingredients in pot. Cover pot and bake 1 1/2 hours. Mix lemon juice with brown sugar and sprinkle over the fruit and sweet potatoes. Cover pot and bake 30 minutes; uncover and bake 30 minutes longer, basting potatoes and fruit 2 to 3 times with the pan juices.

Shabbat Shalom

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