Recipes for Shabbat

Ratatouille Roll-Ups

Wash and cut vegetables into 1/2 inch cubes, NOT cabbage.  Heat oil and sauté garlic and shallots about 2 minutes and then add all vegetables, except cabbage.  Brown, stirring constantly.  Season with salt and pepper and add parsley.  Cover and simmer on a low flame about 1 hour, stirring occasionally.  Cool.  Bring 3 quarts of water to a boil, add cabbage.  Simmer 2 to 3 minutes or until the leaves are pliable.  Drain cabbage, remove leaves.  Place about 2 tablespoons ratatouille on each leaf, fold sides of leaves over stuffing.  Roll up from the thick end of leaf, toward the thin end.  Steam rolls about 2 minutes.  Serve at room temperature.

Chicken Cacciatore with Spaghetti

Cut chicken in half, lengthwise.  Brown chickens in oil in large skillet.  Remove halves as they brown, keep warm.  Chop in half of green pepper, cut other half into strips, reserve strips.  Sauté the chopped pepper, onion and garlic until soft, in same skillet.  Stir in tomato sauce, wine and Italian seasoning.  ?Bring to a boil. Return chicken to skillet, lower heat, cover, simmer 40 minutes or until chicken is tender.  Cook spaghetti according to package directions, drain.  Place on large heated platter.  While spaghetti is cooking, sauté pepper strips in margarine, add tomato wedges, parsley and salt.  Cook 2 minutes or until tomato is soft.  Arrange chicken halves on hot spaghetti.  Spoon sauce over.  Garnish with sautéed pepper-tomato mixture.

Chicken Cutlets

Dredge chicken on all sides in flour, which has been seasoned with salt and pepper.  Beat egg with water.  Dip chicken on all sides in egg.  Then dip breasts in bread crumbs to coat on all sides.  Heat oil in skillet and add chicken pieces.  Cook until golden brown.  Serve hot, garnished with lemon slices.

Apple Crumb Cake

Pan size: 9x13 inch
Oven temperature: 350°

Mix together flour, baking powder, sugar, salt, shortening, eggs and vanilla to form crumbs.  Grease pan and place half of the crumbs on bottom of pan.  Place thinly sliced apples in a pot and add sugar, lemon, water and cinnamon.  Cook for 5 minutes.  Pour apples with half of the juice over layer of crumbs.  Put another layer of crumbs over apples.  Sprinkle cinnamon and sugar on top of crumbs.  Bake for 1 hour.