Recipes

 

 

Eggplant Parmesan

 

2 Eggplants

Salt

Marinara sauce

2 cans tomato sauce

1 6-oz can tomato paste

Garlic powder

Oregano

Basil

Black pepper

½ cup flour

2 eggs

6 tbsp oil

¼ butter or margarine

½ cup bread crumbs or matzoh meal

2 cups grated Mozzarella or cheddar cheese

 

 

 

Slice unpeeled eggplant into ½ inch rounds and sprinkle lightly with salt. Let drain on paper towel until dry, about ½ hour.

Marinara sauce:Use your favorite Marinara sauce. I like to use a combination and of Marinara sauce and tomato sauce and tomato paste, and add garlic, salt, oregano, black pepper, and basil to taste.

Eggplant Coating: Sprinkle eggplant slices with flour, and then dip each piece into eggs and then breadcrumbs.

Heat oil and butter (or margarine) in 10 inch skillet and brown the eggplant slices, cooking for 5 minutes on each side until golden.

To assemble the pan: Cover the bottom of a 9x13 pan with sauce, place eggplant slices on top, cover with sauce, and sprinkle cheese on top. Repeat.

Bake on 350 for 20-25 minutes.

Enjoy!

 

 

Lokshen (noodle) Kugel
 
12 ounces fine egg noodles
4 tbsp oil or margarine
4 eggs, beaten
1 tsp salt 
1 tsp pepper 
Cook noodles according to package directions. Drain and add oil or margarine. Set aside to cool for 15 minutes. Add beaten eggs, salt and pepper.
Pour mixture into a greased 9x9 pan, cover, and bake on 375 for 1 hour.
 
 
 
 
Plain cheese cake
 
Filling:
1 1/2 lbs cream cheese 
1 1/3 cups sugar 
5 large eggs 
16 ounces sour cream 
1/4 cup flour 
2 teaspoons vanilla extract 
2 teaspoons lemon juice
 
Crust:
1 1/2 cups graham cracker crumbs
 1/4 cup white sugar
 1/3 cup butter, melted
 
Directions:
Crust Directions:
1. Mix graham cracker crumbs, sugar and melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
 
Cheesecake Directions:
1. All the filling ingredients should be at room temperature.
2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
3. Add the sugar a little at a time and continue beating until creamy.
4. Add one egg at a time and beat after each egg.
5. Add flour, vanilla and lemon juice, mix well.
6. Add the sour cream and beat well.
7. Pour cream cheese mixture into the springform pan.
8. Place on the top rack in the middle of a 325 degree F preheated oven for one hour and 15 minutes.
9. When time is up turn oven off, prop open oven door and leave in oven for one hour.
10. Remove from oven and let cool.