Peanut Butter Pie

Ingredients

• 1/2 C. Sugar
• 3 T. cornstarch
• 2 C. non-dairy creamer
• 1/2 C. peanut butter
• 2/3 C. chocolate chips

• 1 graham cracker pie crust

• 1 C. dessert topping

Instructions

1. Combine sugar and cornstarch in saucepan over low heat.
2. Add creamer and stir until smooth.
3. Bring to a boil.
4. Stir in the peanut butter and then shut off the flame.
5. Remove 1 3/4 cups of the mixture and immediately combine with the chocolate chips.
6. Mix until chocolate chips are melted.
7. Spread into the pie crust and freeze.
8. Beat dessert topping and fold into the remaining peanut butter mixture.
9. Spoon over frozen pie and refreeze.
10. Garnish with chocolate shavings.

Source: Dining In

Garlic Bread

Ingredients

• 1/2 cup butter or margarine, melted
• 3 cloves garlic, minced
• 1 (1 pound) loaf French bread, halved lengthwise
• 2 tablespoons minced fresh parsley

Instructions

1. In a small bowl, combine butter and garlic.
2. Brush over cut sides of bread; sprinkle with parsley.
3. Place, cut side up, on a baking sheet. Bake at 350 degrees F for 8 minutes.
4. Broil 4-6 in. from the heat for 2 minutes or until golden brown.
5. Cut into 2-in. slices. Serve warm.

Source: All Recipes

Split Pea Soup

Ingredients

• 1 C. green split peas
• 1/2 C. yellow split peas
• 1/3 C. barley
• 2 turkey necks or flanken pieces, optional
• 1/2 C. lima beans
• Salt and Pepper to taste
• 2 medium onions, diced
• 2 stalks celery, diced or sliced
• 3 carrots, diced or sliced
• 1 parsnip, diced
• 3/4 cup fine noodles, optional

Instructions

1. In a 4-quart pot about three fourths full of water, bring split peas, barley, and meat to a boil.
2. Lower heat and stir. Cover and simmer for one hour.
3. Add beans. Season with salt and pepper to taste.
4. Simmer an additional hour, adding water as needed.
5. Add vegetables to pot.
6. If soup becomes too thick, add water to desired consistency.
7. Cook about 45 minutes longer.
8. Noodles can be added, if desired, 15 minutes before cooking is done.

Source: Dining In

Lo Mein

Ingredients

• One package of thin spaghetti, cooked
• One bag of kosher frozen stir fry vegetables
• 3/4 cup oil
• 1/4 cup soy sauce
• 1 T. garlic powder or fresh minced garlic
• 1 T. Salt

Instructions

1. Combine all ingredients
2. Bake at 350 degrees, covered, for one hour.

Source: Got Torah

Glazed Chicken Strips

Ingredients

• 1/4 cup flour
• 1 tsp. garlic powder
• 1 tsp. paprika
• 10-15 chicken cutlets, the thick ones, cut into strips
• 1/4 cup oil
• 1 cup BBQ sauce
• 2 T. honey

Instructions

1. Combine flour and spices and cover the chicken cutlet strips in a bag or container and shake to mix it so it’s covering well.
2. Heat oil in a skillet and cook chicken on both sides till slightly browned.
3. Arrange chicken in single layer in a pan.
4. Combine BBQ sauce and honey and spread over the chicken.
5. Bake in the oven for around 10 minutes uncovered.

Source: Kosher in the Kitch

Vanilla Lukshen Kugel

Ingredients

• 2 1/2-12 oz. pkgs. medium egg noodles
• 1 C. oil
• 1 dozen eggs
• 1 box confectioners’ sugar
• 1 C. sugar
• 1 tsp. salt
• 3 T. vanilla sugar
• 1 T. baking powder

Topping:

• 2 T. cinnamon
• 1 C. bread crumbs
• 1 C. ground almonds
• 1 1/2 C. sugar

Instructions

1. Preheat oven to 350 degrees.
2. Cook noodles according to package instructions. Drain.
3. Add remaining seven ingredients and mix well.
4. Pour into three greased 9-inch round pans.

Topping:

1. Combine topping ingredients together in a separate, medium-size bowl and sprinkle one-third of the mixture evenly over each pan.
2. Bake for 1 hour.

Source: Dining In