Franks N Potatoes

Ingredients

• 2 onions, diced
• 5 franks, sliced
• 8 medium potatoes, cubed
• 1 1/2 tsp. salt
• 1 tsp. paprika

For 2 people: 1/2 onion, 2 Franks, 2 potatoes, 1/3 tsp. salt, 1/4 tsp. paprika.

Instructions

1. Sauté onions in oil until transparent.
2. Add franks, brown for 3 minutes.
3. Add potatoes and seasoning.
4. Add water to cover.
5. Cook over medium heat for 30-45 minutes.

Source: Heimishe Kitchen

Bissli Chicken

Ingredients

• Chicken Cutlet
• Duck sauce
• Bag BBQ flavored Bissli, crushed
• Bag onion ring flavored Bissli, crushed

Instructions

1. Mix the bissli flavors together in a bowl.
2. pour some duck sauce in another bowl.
3. dip chicken in duck sauce then cover with crushed bissli.
4. place in aluminum pan and bake at 350 for about 35 minutes or a bit longer until desired crunchiness is achieved.

Source: I Don’t Cook But I Give Out Recipes

Pastrami Rice

Ingredients

• Onion
• Mushrooms
• Pieces of pastrami
• Cooked rice
• Salt & Pepper to taste

Instructions

1. Sauté an onion with mushrooms.
2. Add pieces of pastrami and sauté until flavorful.
3. Don’t let it get crispy.
4. Add it to cooked rice.
5. Add salt and pepper to taste.

Source: I Don’t Cook But I Give Out Recipes

Fruit Delight

Ingredients

• 1 C. water
• 1 pkg. jello, any flavor
• 1 C. orange juice
• 1 C. crushed pineapple
• 1 pkg. frozen strawberries
• 4 kiwifruit

Instructions

1. Boil 1 cup of water and dissolve the jello.
2. Add orange juice and crushed pineapple.
3. Cut the strawberries and kiwifruit into small wedges.
4. Add to jello mixture.
5. Refrigerate until ready to serve.

Source: Dining In

Chip In for My Dishwasher Fund

Chicken Kishka Roll

Ingredients

• 1 sheet puff pastry
• 1 pkg. Fleishige Kishka
• 1 lb. ground chicken or turkey
• 1 egg, beaten, for glaze
• Mushroom sauce

Instructions

1. Roll out puff pastry to 10x14 inch.
2. Cut two pieces of parchment paper to the same size as the puff pastry.
3. Roll the kishka out between the two sheets of parchment paper.
4. Take off top paper and invert (kishka-side down) onto puff pastry.
5. Remove second sheet of parchment paper.
6. Spread ground chicken over the kishka and roll up jelly roll fashion.
7. Brush with egg wash.
8. Bake on large cookie sheet at 350 degrees for 45 minutes to 1 hour.
9. Serve with mushroom sauce.

Source: Dining In

Mushroom Sauce

Ingredients

• 2 T. Margarine
• 2 T. Flour
• 1 T. Soy Sauce
• Sprinkle of dry onion soup mix
• 1 C. Water
• 1 Can Mushrooms, drained

Instructions

1. Melt margarine in a pot.
2. Add flour and mix together.
3. Add all other ingredients except the mushrooms.
4. Heat and stir until thickened.
5. Add mushrooms.
6. Pour over Chicken Kishka roll when serving.

Source: Razzle Dazzle Recipes

Mushroom Barley Soup

Ingredients

• 1 Onion
• 3 carrots, grated
• 2 Stalks celery, diced
• 1/2 lb. Mushrooms, diced
• 2 T. Flour
• 2 Tsp. Salt
• 1/4 Tsp. pepper
• 2 Garlic cloves, minced
• 1/4 Cup barley
• 2 Quarts Water

Instructions

1. In a 4 Qt. pot, sauté onion, carrot and celery in oil until golden.
2. Add mushrooms and sauté until limp.
3. Add Flour and spices and stir for 1 minute.
4. Add remaining ingredients and cook for 1 hour.

Source: Heimishe Kitchen

Sesame Noodles

Ingredients

• 1 pack spaghetti
• 1/2 cup sesame oil
• 1/2 cup soy sauce
• 1/3 cup sugar
• 1/4 cup sesame seeds
• 3 scallions thinly sliced

Instructions

1. Cook spaghetti according to package directions.
2. Place in 9x13 pan.
3. Mix remaining ingredients well and pour over cooked noodles.
4. Mix well.
5. Bake uncovered for 30 minutes on 350.

Source: More than Kosher Cooking

Fancy Grilled Chicken

Ingredients

• 1/4 cup soy sauce
• 1/4 cup teriyaki sauce
• 2 clove minced garlic
• 1/4 cup brown sugar
• 1/4 teaspoon ginger
• 1 pound chicken cutlets
• sesame oil for frying

Instructions

1. Mix all ingredients together and refrigerate for 2-3 hours.
2. Remove Chicken from marinade and sauté for 10 minutes.
3. Let cool.
4. Cut into thin strips and serve over sesame noodles.

Source: More Than Kosher Cooking

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