You can cook some of your extra tomatoes and puree in a food processor leaving out the salt, and adding water to thin it out. Now you have salt free tomato juice.

I found this recipe which I am going to try myself. It reminded me of the old time potatonik. Give it a try and let me know. Ingredients: 1 envelope active dry yeast, or 1 scant Tablespoon ¼ cup warm water, 110-115°F. 3 large eggs ½ teaspoon salt, to 1 teaspoon ¼ teaspoon white pepper

You can try this recipe Ingredients: 5 Tablespoons flour 1 cup pareve milk 1 cup shortening 1 cup sugar ½ teaspoon salt 1 teaspoon vanilla Instructions: Cook flour and milk until thick, stir constantly. Cool. Cream together shortening, sugar, salt and vanilla. Add flour mixture. Beat well until very smooth and not grainy. Drop by Tablespoons on

Here is a recipe I came across. Ingredients: 2-1/8 cups all-purpose flour 1 pinch salt 7/8 cup butter or Margarine ½ cup confectioners’ sugar 1 egg 3 teaspoons vanilla sugar 1¼ cups ground almonds Instructions: In a large mixing bowl, combine the salt and the flour. Cut in the butter or margarine, and mix in

Core and freeze a head of Cabbage for about a week. Defrost on the counter overnight. This will wilt the leaves and make them easy to work with. Peel off the leaves and if you have a lot more , you can double the recipe below. Ingredients: 10 large cabbage leaves 2 (15 oz.) tomato

Here is a recipe I’ve made numerous times for Mousaka. Ingredients: 2 medium eggplants Oil for frying Meat Sauce: 1 medium onion, chopped 1 lb. ground beef 1 teaspoon crushed Garlic ½ teaspoon Oregano 1 cup Tomato Sauce Instructions: Cut off ends of Eggplant. Do not peel. Slice the long way and sprinkle with salt. Rinse off

Just take any Chulent recipe you’re happy with and eliminate the meat. You might want to add a little Pareve Beef base . It will be just as good! Reader’s Note: Dear Rebbe: I have perused your recipe’s and wan tto coment on the one for Parve Chulent. Simply taking the meat out and adding

I guess we learn something new every day.It was new to me…YABADABADOooo I came across this recipe which I modified a little. I can’t wait to make it myself. Probably this Shabbos. Yapchik (AKA Polish Chulent) Ingredients: 2 to 3 knee bones, washed (if you can’t get the bones, you can use thinly sliced flanken)

Take one of your regular Potato Kugel Recipes and to every pound of your batter, add 1 EGG and 2 TABLESPOONS of Oil. Bake for about an hour at 350°F, then lower temp to about 190°F and bake all night. Enjoy!

Ingredients: ½ cup nonhydrogenated shortening ½ cup nonhydrogenated margarine 3½ cups powdered sugar, sifted if clumpy 1½ teaspoons vanilla extract ¼ cup plain soy milk or soy creamer Instructions: Beat the shortening and margarine together until well combined and fluffy Add the sugar and beat for about 3 more minutes Add the vanilla and soy