From Our Table to Yours:

If you have a favorite recipe you'd like to share, send it to our recipe coordinator, at Young Israel of Brookline; 62 Green Street; Brookline, MA 02446 or email it to her.

Additionally, we are pleased to announce that the Young Israel of Brookline Sisterhood's community cookbooks are in! The winning title is : Make Way For Dumplings - and other Kosher recipes. You may have seen the cookbooks displayed at the Israel Fair. The cookbooks are at the Shul office waiting to be picked up or sent to you. Each one costs $15 if picked up (shipping and handling is $3 extra per book). For more information, email the Shul office.

• Lemon Chicken ~ from Stacey Rosenzweig
• Black Bean Soup with Salsa ~ from Sharon Kramer
• Cheese Pie ~ from Dina Levitt
• Parmesan Crusted Fish ~ from Elissa Green
• Dairy Kugel ~ from Melissa Levy
• Cheesecake ~ from Miriam K. Sokoloff
• Chicken Dijon ~ from David and Cheray Shein
• Apricot Lokshen Kugel ~ from Mindy Gewirtz
• Julie's Potatoes ~ from Julie Galler
• Cranberry Orange Bread ~ from Karen Berger
• Corn Chowder ~ from Judy Schiff
• Blintz Loaf ~ from Laura Allswang
• Easy Cream Cheese Fruit Squares ~ from Emily Kawesch
• Tuna Casserole ~ from Mordy Rosenberg
• Mamas Blintzes ~ from Amira Rosenberg
• Soofganiyot (filled doughnuts) ~ from Debbie Gross
• Carrot Latkes ~ from Debbie Gross
• Cranberry Chicken ~ from Yaffe Borison
• Chocolate Whipped Cream Pie ~ from Shara Paley
• Praline Topped Squash Pie ~ from Dan Diamond
• Marinated Green Bean Salad ~ from Corrie Diamond
• Bubbie's Chiffon Cake (for Pesach) ~ Ruth Schwartz
• Bagels (Gabrocht for Pesach) ~ Tova Snowbell
• Kichel (for Pesach) ~ Natalie Brecher
• Brownies (for Peseach) ~ Helen Funk
• Brody's Wild Rice With Sugar Snap Pace ~ Michelle Brody
• Mom's Apple Cake ~ Ruth Schwartz
• Chicken and Vegetable Casserole ~ Erik Winton
• Cream of any vegetable soup ~ Shani Langenuer
• Carrot Mold ~ Joyce Nachimson
• Raspberry Chicken ~ Rachmiel Cohen
• Honey Cake ~ Susie Berg
• Mock Chopped Liver ~ David Berg
• Hal's Special Chicken ~ Hal Blumenfrid
• Cocoa Light Chocolate Cake ~ Ari Schwartz
• Broc Salad ~ Debbie Rosen
• Yerushalmi Kugel ~ Lisa (Brecher) Aranov

• 8 chicken cutlets, pounded thin
• 2 cups white wine
• 2 tbs. dried tarragon
• 1 cup fresh lemon Juice
• 1/2 cup mayonnaise
• 1 tbs. freshly grated lemon peel

• 1 1/4 cups dried black beans
• 3 cloves garlic, minced
• 8 cups water
• 1/4 cup olive oil
• 1 tsp. cumin
• salsa for garnish
• 1 large onion, minced
• 2 tsp. chili powder

• 1 1/2 cups of cottage cheese
• 1/4 tsp. salt
• 3 eggs separated
• 3/4 cup of sugar
• 3/4 cup of evaporated milk
• 3 tbs. of flour
• 1 tsp. vanilla

• 2 tbs. grated parmesan cheese
• 8 fish fillets
• 1 tsp. margarine (melted)
• 2 tbs. horseradish
• 1/3 cup plain yogurt
• 2 tbs. lemon juice
• 2 tbs. Dijon mustard

• 8 oz cooked noodles
• 1 cup sour cream
• 3/4 cup sugar
• 1/2 cup butter
• 1 cup milk
• 1 tsp. vanilla
• 1/2 cup farmer cheese
• 3 eggs

• 18-20 double graham crackers
• 1/4 cup butter or margarine (melt)
• 2 tbs. sugar

• 1 1/2 lb. cream cheese
• 3 eggs
• 1 tsp. vanilla
• 3/4 cup sugar

• 1 pint sour cream
• 1 tbs. sugar

• 3/4 cup rice (prepared according to package directions)
• 2 tbs. margarine
• 1 lb. boneless chicken breasts
• 1 cup parve non-dairy creamer
• 1 tsp. lemon pepper seasoning
• 2 tsp. flour
• 1/4 tsp. onion powder
• 1 tbs. Dijon mustard

• 8 oz thin lokshen noodles
• 1 tsp. salt
• 1 stick margarine melted
• 5 eggs
• 8 oz crushed pineapple drained
• 2/3 jar apricot butter
• 1/2 cup sugar
• 1/2 cup white raisins
• 1 greased 7x11 pan

• 2 1/2 lbs red Idaho potatoes
• 1 1/2 cup non dairy creamer
• salt and pepper to taste
• 1 stick margarine
• 1 jar Heinz horseradish sauce

• 1 1/2 cups flour
• 1 1/2 tsp. baking soda
• 1 egg
• 3/4 cup sugar
• 1 1/2 tsp. baking powder
• 1 cup chopped cranberries
• 1/2 cup wheat germ (regular or honey crunch)
• 1/2 tsp. salt (optional)
• 1/2 cup chopped nuts
• 1 orange
• 3 tbs. oil

• 2 tsp. margarine
• 1 large onion, chopped
• 2 sliced carrots
• 3 diced potatoes
• 1 tsp. salt
• 2 tbs. flour
• 1 can cream style corn
• milk, water
• salt and pepper to taste
• (use a 3 quart pot)

• 2 sticks melted margarine
• 1/2 cup sugar
• 2 eggs, beaten
• 1 cup flour
• 1 tbs. baking powder
• pinch of salt
• 1/4 cup milk
• 1 tsp. vanilla

• 1 lb. cream cheese
• 1 lb. cottage cheese (small curd)
• 2 eggs, beaten
• 1/2 - 1 cup sugar
• pinch of salt
• 2 tbs. lemon juice

• 1/4 cup sugar
• 1/3 cup butter or margarine
• 1 1/2 cup graham cracker crumbs

• 3 8-oz. pkgs. cream cheese
• 3 eggs
• 1 tsp. vanilla extract
• 1/2 cup sugar
• 1 can blueberry or cheery pie filling

• 1 box elbow noodles
• 3 cans of white tuna
• onion soup mix
• 3 cans condensed mushroom soup
• 1 cup mozzarella cheese, grated
• Durkee onion rings or potato chips

• 2 pkgs blintzes (any kind)
• 1 tsp orange juice
• 4 eggs
• 1 1/2 cups sour cream
• 1 tsp vanilla
• cinnamon and sugar to taste
• 1/2 cup sugar

• 2 1/2 cups flour
• 1/4 cup lukewarm milk
• 6 egg yolks
• jam
• 2 cups hot milk
• 2/3 cup sugar
• 1 tsp vanilla
• 1/2 cup butter
• 1 oz. yeast
• 1 tsp lemon or orange rind, grated

Roll out on a floured board to thickness of 1/2" and cut into rounds. Put a little jam in the center of one round and cover with another round. Press edges together and allow to rise again in a warm place. Fry in hot oil. Drain on paper towels and then dust with powdered sugar.

• 6 medium carrots
• 3/4 tsp salt
• 1/2 tsp baking powder
• 1 onion
• dash pepper
• oil for frying
• 3 eggs
• 1/2 cup flour

Grate carrots. Insert knife blade in processor and process onion until fine. Add remaining ingredients, except oil. Process until blended.

Heat oil in large skillet. Drop carrot mixture from a large spoon into hot oil and flatten patties with back of spoon. Brown on medium heat until golden brown. Drain well on paper towels.

Variation:zucchini latkes - substitute 3 medium zucchini for carrots. After grating, salt lightly and let stand for 13 minutes. Drain and continue as directed.

• 1 bottle Russian dressing
• 1 can whole berry cranberry sauce
• 1 pkg. onion soup mix
• 1 chicken cut in 8

• 1 chocolate graham cracker pie crust
• 3/4 cup of chocolate chips
• pinch of salt
• 2 Rich Whip 1/2 pint containers
• 1 tsp vanilla
• 1/4 cup boiling water

• 2 12 oz packages of frozen squash
• 2 eggs slightly beaten
• Topping
• 4 tbs margarine
• 1 pie crust (regular or graham cracker)
• 1/2 cup dark brown sugar
• dash of pepper
• 1/2 tsp cinnamon

• 30 oz of whole froxen green beans (2-3) packages
  Cover with Saran Wrap and cock in microwave without water (follow directions on green bean package)

• 1 Spanish onion
• 1/4 cup oil
• 1 tsp paprika
• 1/2 cup of water
• 1/2 cup sugar
• 1 clove of garlic (make a slash in the clove, do not chop)
• 1/2 cup vinegar
• 1 tsp Worcestershire sauce

• 6 eggs, separated
• 1 1/2 cup sugar
• 1 tbs grated lemon rind
• 1 tsp lemon juice
• 1/2 cup orange juice
• optional pinch of salt
• 3/4 cup cake meal
• 3/4 cup potato starch

Beat egg yolks with lemon juice, orange juice, and sugar until light and fluffy. Slowly add cake meal, potato starch and lemon rind. Blend well! Beat egg whites with salt until firm. Gently fold beaten egg whites into batter. Pour into 10 inch tube pan and bake at 350 for 70 minutes or until done, Remove from oven and immediately invert pan and cool thoroughly before removing cake.

• 1/2 cup oil
• 2 cup water
• 2 cup matzah meal
• 1/4 tsp salt
• 1-2 tbs sugar
• 5 eggs

Bring oil and water to a boil. Add matzah meal, salt and sugar. Remove from heat. Stir until liquid is absorbed. Cover and let stand until cool. Add 1 egg at a time. Beat until light and fluffy. Drop from tablespoon onto lightly greased pan. Make a hole in the center of each one. Sprinkle with sugar and cinnamon. Bake at 400 for 50-60 minutes or until lightly brown. Recipe makes 12 bagels.

• 6 large eggs
• 1 cup oil
• 1 cup + 2 tbs cake meal
• 6 tsp sugar
• *pinch of salt

Mix ingredients in order. Beat for 10 minutes with a mixer. Drop from teaspoon onto oiled, foiled cookie sheet. Allow room for spreading. Sprinkle top with sugar. Bake at 375 for 10 minutes then reduce heat to 350 and bake for 15-20 minutes. Carefully remove from pan with spatula and cool on rack. DO NOT DOUBLE RECIPE. Keep exposed to air to keep crisp.

• 2 1/2 bars bittersweet chocolate
• 1/4 cup margarine
• 2 eggs
• pinch of salt
• 1/2 cup cake meal
• 1/2 cup walnuts
• 2/3 cup sugar
• 1 tsp instant coffee

Melt chocolate and margarine over hot water. Beat eggs until light. Gradually add sugar to eggs and then add chocolate mixture. Fold in cake meal and add coffee. Beat well! Stir in nuts. Bake in greased 8x8 square pan at 350 for 25 minutes.

• 2 tsp margarine
• salt to taste
• 16 oz can water chestnuts, drained and sliced
• 4 scallions minced
• 1 tbs oil
• 1/4 tsp freshly ground black pepper
• 1 cup wild rice
• 1/2 lb frozen sugar snap peas
• 1/2 cup silvered almonds
• 2 cups chicken or onion soup broth
• 8 lg mushrooms

Saute scallions in margarine. Add rice, broth, and salt. Bring to a boil, reduce heat and simmer for 22-35 minutes. Toast slivered almonds lightly. Saute mushrooms, snap peas, and water chestnuts. Combine with rice mixture, add salt and pepper to taste.

• 6-8 Macintosh apples sliced thin
• 4 eggs
• 1 tsp vanilla
• 5 tbs sugar
• 2 cups sugar
• 3 cups flour
• 2 tbs cinnamon
• 1 cup oil
• 3 tsp baking powder
• Mix thoroughly, set aside
• juice of one orange (1/4 cup)
• 1/2 tsp salt

Mix together all ingredients in above order. Grease Bundt pan. Divide mixture into thirds and piacs apple mixture in batween layers. Place remaining apples nicely on top layer. Bake at 350 for 1 hour and 20 minutes. Check cake after 1 hour.

• 2 chicken breasts
• 12 baby carrots
• 2 tsp powdered rosemary
• 1 large onion
• 2 tsp dry parsley
• 4 small red potatoes (halved)
• 1/2 tsp pepper
• 1 lb fresh green beans steamed
• 1 head of garlic, separated and peeled
• 1 cup dry white wine

In a covered casserole dish arrange chicken on the bottom. Combine rosemary parsley, and pepper, sprinkle one third of the mixture over chicken. Top with garlic carrots, onions and potatoes. Sprinkle one third of the seesoning over potatoes. Top with green beans, sprinkle remaining seasoning over top. Pour wine over entire mixture. Cover tightly with foil and cover with lid. Bake at 350 for one hour or until chicken is tender.

• 1/3 cup margarine or olive oil
• 5 cups chicken broth
• 2 cups onions or leeks
• 1 cup parve whipping cream or non-dairy creamer (if dairy use heavy cream)
• 2 lbs vegetables
• (asparagus, carrots. cauliflower, broccoli or any others)
• salt and pepper to taste

In a soup pot, melt margarine or sad oil. Add onion or leek, saute until soft. Add vegetables, saute for 5 minutes. Add broth and bring to boil. Reduce heat to low and cover partially. Simmer until vegetables are very tender (25-45 min). Transfer to food processor and puree until smooth. Stir in cream and season to taste with salt and pepper.

• 1 cup brown sugar
• 1 1/2 cups flour
• 1/2 tsp nutmeg
• 1 Tb. baking powder
• 1 tsp water
• 2 cups grated raw carrots
• 3/4 cup melted margarine
• 2 tsp lemon juice
• 1 tsp cinnamon

Combine brown sugar, carrots, lemon juice, flour, baking powder, cinnamon, nutmeg and walnuts in mixing bowl. Add cooled melted margarine and mix until smooth. Turn into well greased ring mold. Bake at 330 for 45-30 minutes. Remove from mold and sprinkle with almonds if desired. Serves 6.

• chicken in eighths
• 3 Tb. mayonnaise
• juice of half a lemon
• 3 Tb. raspberry jam
• 3 Tb. catsup
• half packet Goodman's onion soup mix

Clean chicken (remove skin for low-fat). Place in broiler pan and begin cooking at 350.

Combine other ingredients in saucepan. Cook over low heat until simmering. Pour over cooking chicken. Let chicken cook for 1 1/2 hours total or until it runs clear when poked.

• 3 eggs
• 1/3 cup oil
• 2 tsp baking soda
• 1 tsp cinnamon
• 1 cup sugar
• juice of one lemon
• 1 Tb. baking powder
• 1/2 cup yellow raisins (optional)
• 1 cup honey
• 3 cups flour
• 1/2 tsp each of salt, nutmeg & ginger
• 1 cup warm coffee

Combine wet ingredients. Add the dry ingredients. Mix in the coffee thoroughly. Bake in loaf or square pan at 330 for 43 minutes or until toothpick comes out clean.

• 1 cup shelled walnuts
• 1 can peas, drained
• 2 chopped onions, sauteed in oil
• 2 hard-boiled eggs (remove yolks after boiled to reduce cholesterol)

First, food process the walnuts and remove from processor. Then process peas, onions and eggs together. Add already chopped walnuts to rest of mixture and process a minute longer. Pour into bowl, add mayonnaise and pepper to taste. Serve with crackers or vegetables. Best if recipe is doubled. Freezes well.

• chicken in quarters or eighths (remove skin for low fat)
• orange juicewine
• large onion
• slivered almonds
• golden raisins
• 1/2 pkg onion soup mix
• paprika
• marjoram, oregano, seasoned salt, dill, and/or any other spices

Put chicken in a flat broiler pan. Pour on orange juice and wine, (1:1 ratio) to fill the pan about halfway up to the level of the chicken. Sprinkle on enough paprika to give the chicken a little color so that it doesn't look dead. Sprinkle on onion soup mix and lots of other spices such as those listed above "to taste". Cut the onions into quarters and break up over the chicken to cover them so only about one third is left showing. Pour on slivered almonds and raisins to almost completely cover chicken. (Be generous- this is the good stuff that some people end up eating plain later on in the week when the chicken is all gone.)

Cook uncovered at 350 for 2 hours. Baste chicken after 30 minutes and repeat basting every 20 minutes or so, adding extra wine and orange juice as needed.

• 2 cups flour
• 2 cups sugar
• 3/4 cup oil
• 1 tsp salt
• 2/3 cup cocoa
• 3/4 cup water
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 3 eggs, unbeaten
• 1 tsp vanilla

Combine the first six ingredients and beat at medium speed for 2 minutes. Stir in baking soda and baking powder. Add 1/2 cup of water, eggs, and vanilla. Beat at medium speed for 2 minutes. Pour batter into wither a tube pan or two 9" round pans. Bake at 350: 45 minutes to an hour for a tube pan, 30 minutes for the round pans.

• 1 cup sugar
• 3 cups water or milk
• 4 oz. bittersweet chocolate, melted
• 1/2 tsp vanilla

Blend ingedients until thick. Frost cake. Confectioners sugar may he used to finish the tube pan cakebefore serving.

• 2 bunches broccoli
• 1 red onion
• 1 cup cashews, unsalted
• 1 cup mayonnaise
• 1/2 cup sugar
• 1/4 cup red wine vinegar

Cut the broccoli heads and cut the onion into circlets. Pour the mayo, sugar, and wine vinegar onto the broccoli and onions and mix well. Refrigerate overnight. Add cashews before serving.

• 1/2 cup oil
• 1 cup sugar
• 4 1/2 cups water
• 2 teaspoons salt
• 1 teaspoon pepper
• 16 oz. bag Pennsylvania Dutch thin noodles (works best with this brand)
• 2 eggs
• 3 tablespoons brown sugar

In a teflon frying pan (must be teflon) place oil and sugar in 4 mounds around pan. DO NOT MIX. Brown in frying pan over medium-high flame. At same time bring to boil water, salt and pepper. When sugar is brown and water has boiled add the oil/sugar mixture to the water (be careful of splattering.) Immediately add the noodles. Let stand off flame uncovered for 5 minutes. Add eggs one at a time and then add the brown sugar. Place in a greased 9 x 11 pan. Bake for 1 hour and 15 minutes COVERED at 350 degrees.