Rosh Hashanah Menus

HAPPY 5774!!! Be prepared it´s hot, sweet and kosher! HERE COMES JAIMEE MITZMACHER´s NEW YEAR´S MENUS. Jaimee Mitzmacher teaches children in class 2 and 4. Besides, she is a great mother of two wonderful children.Her husband is the head of the MARTIN J. GOTTLIEB DAYSCHOOL.

Rosh Hashanah Menus


nut mix

apple chips

hummus, pita chips

falafels, tehini



 apples & honey


matzah ball soup

Gefilte fish

Nish Nosh salad


baked chicken

roasted potatoes

challah stuffing

apple kugel

spinach casserole

carrot soufflé

apple cake

apple crisp pie

blueberry pie

peanut butter squares





Both Nights:

hummus, pita chips, Osem falafels, tehini

apples, challah & honey

matzah ball soup:  Manischewitz mix w/ additional Osem checken style consommé

instant soup & seasoning

mix, celery, carrots, parsley, dill

Gefilte fish:  cooked w/ onions & carrots



chopped red onion

equal amount chopped cilantro

avocado (chunked)

chopped tomato (½ quantity onion)

fresh chile pepper

½ c. canola oil

1 lemon

salt to taste


Mix all ingredients.


Mushroom and Potato Bourekas:  (18 pastries approx. 1½”)

1 med. onion, chopped finely

2 tbsp. olive oil

6 baby portobello mushrooms, cleaned & thinly sliced

1-2 cloves of garlic, minced

3-4 med. red potatoes, boiled

½ tsp. sweet paprika

½ tsp. ground black pepper

½ tsp. salt

½ tsp. tumeric

¼ tsp. hot pepper flakes, optional

1 lb. puff pastry sheets

1 egg, beaten

2 tbsp. sesame seeds


get 2 8 oz. containers of mushrooms, 3 onions and 1 5 lb. bag of potatoes.  Brown onions in oil. Remove to sm. dish, & add mushrooms to pan. Cook mushrooms until just tender. Add garlic & brown a little. Remove from heat, add onions back to pan. Mash potatoes.  Add potatoes & spices to onion/mushroom mixture. Taste mixture & adjust seasoning, if needed, adding hot pepper flakes. Roll dough slightly, & cut into 3″ squares. Fill each square w/ about 1 tbsp. filling mixture, shape into closed, circular bourekas, & place seam down on foil-covered pans. Brush w/ beaten egg, & sprinkle w/ sesame seeds. Bake 400° for 15-20 min., or until golden brown. Pour extra fat off.  To serve, warm in open pan at 350° until crispy.

When cool, these can be frozen. Be sure to wrap them well, either loosely in freezer bags, or closely packed in one layer enclosed in foil. Once defrosted, they should be warmed in a 350° oven until crispy.

 Nish Nosh Salad:

1-2 heads romaine lettuce

1 bunch scallions

1 box grape tomatoes

1 avocado

English cucumber

Hearts of palm

Nish Nosh crackers (sour cream & onion flavor)


3 tbsp. mayo

½ cup water

1 tbsp. mustard

1 tbsp. soy sauce

1 tbsp. sugar


1 pack of Lipton onion soup mix

2 c. Publix ginger ale

16 oz. bottle of Publix classic Italian dressing

1 bottle Crosse & Blackwell mango chutney

1 c. Heinz ketchup

1 can of Hunt’s diced sweet onion tomato

½ c. water

4 tbs. Publix yellow mustard

1 chopped onion


Put brisket in pan & pour all ingredients in.  Cover & cook on 325° for 3-3½ hrs.  Uncover & slice in pan.  Put back in oven for 45 min. or longer uncovered.

Roast Chicken:

Cut up chicken

Garlic powder

Minced Onion

McCormick’s Perfect Pinch Rotisserie Chicken Seasoning

Jason Seasoned Bread Crumbs

Vegetable oil

Cook 400° for 60 min.


Petite red potatoes

Extra virgin olive oil

Streit’s Soup Base Beef Flavor



Cook 450° for 60 min.


Challah Stuffing:

4 c. bread crumbs (1 challah = approx. 8 c.)

½ c. finely chopped onions

½ c. chopped celery

8 oz. can mushrooms

1 chicken breast shredded

1/3 c. butter

2 eggs, beaten

1/8 tsp. pepper

½ tsp. salt

¼-½ tsp. ground sage

¼-½ tsp. poultry seasoning

1 tsp. garlic powder

1¼ c. chicken stock (1 can)

Bake frozen challah 325° 30-40 min.  Scatter bread on rimmed baking sheet.  Season w/ poultry seasoning & bake 325° to toast bread, 10-12 min.  Saute onion, celery & mushrooms in butter until softened.  Combine mixture w/ chicken, bread, eggs, pepper, salt, sage, poultry seasoning, & garlic powder in lg. bowl.  Stir in broth until well moistened.  Bake in greased covered shallow casserole at 325° for 35-45 min.  Take cover off last 5 min. to brown.


Apple & Pecan Kugel:

8 oz. pkg. med. noodles 1/4 c. melted margarine/or vegetable oil 4 eggs, beaten 2 lg. apples 1/4 c. dark raisins/dried cherries/dried cranberries 1/4 c. sugar  1½  tsp. salt 2 tsp. cinnamon ½ tsp. vanilla

1 stick butter

1/3 c. brown sugar



Preheat oven 350°.  Cook noodles. Put in lg. bowl. Stir in margarine/oil & eggs. Peel & chop apples. Rinse raisins & drain. Combine all ingredients.  Melt stick margarine.  Add 1/3 c. brown sugar.  Place mixture at bottom of greased 9×13” pan.  Place pecans in pan.  Scoop noodle mixture into pan.  Bake 40 min.-1 hr. until browned.  For extra softness, add 2 eggs.  Variation:  Replace apples & raisins w/ 16 oz. crushed pineapple

Add extra ½-¾ c. sugar.


Carrot Soufflé:

2 lbs. carrots (frozen easiest)

6 eggs

1½ sticks margarine

1 c. sugar

2 tbsp. vanilla

6 tbsp. flour

2 tsp. baking powder

1 tsp. salt


Blend softened carrots in blender w/ eggs.  Melt margarine.  Mix all ingredients.  Bake 350° for 1 hr. uncovered.


Spinach Casserole:  (8-10 servings)

10-12 oz. pkg. frozen spinach

4 tbsp. margarine

4 tbsp. flour

1¾ c. liquid nondairy creamer

½ tsp. garlic powder

¼ tsp. nutmeg

3 eggs


In lg. saucepot, melt margarine; stir in flour & add nondairy creamer.  Bring to slow boil until thickened.  Let cook 5 min.  Add beaten eggs.  Add spinach & mix well.  Pour into 12×13” ovenproof pan.  Bake 350° for 45 min.

Chocolate Pudding Cake:

1 choc. cake mix (Duncan Hines)

1 choc. pudding mix (4 serving)

1¼ c. water

3 eggs

1/3 c. oil

12 oz. choc. chips



** Can substitute 1/3 c. natural applesauce for oil. If using applesauce, reduce water to 1 c.


Preheat oven 350°.  Grease & flour bundt pan.  Combine cake mix, pudding mix, eggs, water, & oil/applesauce in lg. bowl.  Mix very well.  Pour into pan. Bake 50-60 min. until toothpick in center comes out clean.  Cool in pan 25 min.  Invert onto heat resistant serving plate & cool completely.  Sprinkle w/ powdered sugar to serve.


Apple Crisp Pie:

Publix Pie crust

4 lg. baking apples, peeled

½ c. orange juice

½ c. sugar

½ tsp. ground cinnamon

1½ c. flour

1 c. sugar

½ tsp. salt

6 tbsp. margarine, softened


Preheat oven 350°.   Julienne apples using lg. blade.  Spread apples evenly in pan.  Drizzle orange juice over top.  In med. bowl, combine ½ c. sugar & cinnamon, sprinkle over apples.  In same bowl, combine flour, ½ cup sugar & salt.  Stir in softened butter until crumbly.  Sprinkle over apple mixture.  Bake for 60 min. or until top is lightly golden & apples are tender.  Serve warm w/ ice cream.


Apple Cake:

6  apples 1 tbsp. cinnamon 5 tbsp. sugar

2¾ c. flour, sifted 1 tbsp. baking powder 1 tsp. salt 1 c. vegetable oil 2 c. sugar ¼ c. orange juice 2 ½ tsp. vanilla 4 eggs 1 c. walnuts, chopped (optional)


Preheat oven 350°. Grease tube pan.  Peel, core & chop apples into chunks. Toss w/ cinnamon & sugar.  Stir  flour, baking powder & salt in lg. bowl. In separate bowl, whisk oil, orange juice, sugar & vanilla. Mix wet ingredients into dry ones, then add eggs, one at a time. Scrape down bowl to ensure all ingredients incorporated.  Pour ½ batter into prepared pan. Spread ½ apples over it.  Pour remaining batter over apples & arrange remaining apples on top. Bake about 1½ hrs., or until tester comes out clean.


Blueberry Pie:

Pastry dough for 9” 2 crust pie

4 c. fresh or frozen blueberries

3 tbsp. flour

1 c. sugar

1/8 tsp. salt

1 tbsp. lemon juice

1 tbsp. margarine


Preheat oven 425°.  Line pie pan w/ ½ pastry dough.  Mix flour, sugar & salt.  Add blueberries & lemon juice & toss well.  Pile mixture into lined pie pan & dot w/ margarine.  Roll out top crust & drape over pie.  Crimp edges & cut several vents in top.  Bake 10 min.  Lower heat 350° & bake 30-40 min. until brown top.


Parve Yummy Brownies:

½ c. veg. or canola oil

1 c. sugar

1 tsp. vanilla

2 eggs

½ c. flour

½ c. cocoa

¼ tsp. baking powder

¼ tsp. salt

½ c. choc. chips


Blend oil, sugar & vanilla in bowl.  Add eggs; beat well.  Combine flour, cocoa, baking powder & salt.  Gradually add to egg mixture.  Stir in choc. Chips.  Spread into greased 9” sq. pan.  Bake 350° 20-25 min.


No-Bake Peanut Butter Squares:  (36 squares)

2 c. powdered sugar

1 c. margarine softened

1 c. peanut butter

1 tsp. vanilla

2¾ c. graham cracker crumbs (36 sq.)

1 c. chopped peanuts

2 (10 oz.) pkg. choc. chips (2 c.)

½ c. peanut butterLine sq. 9x9x2” pan, w/ aluminum foil, leaving 1” of foil overhanging on opposite sides.  Mix powdered sugar, margarine, 1 c. peanut butter & vanilla in lg. bowl.  Stir in cracker crumbs & peanuts (mixture will be stiff).  Press in pan.  Heat chocolate chips & ¼ c. peanut butter over low heat, stirring frequently, until smooth.  Spread over crumb mixture.  Cover & refrigerate about 1 hr. or until chocolate is set.  Remove from pan, using foil to lift.  Fold back foil; cut  peanut butter mixture into 36 squares.  Refrig. uncovered about 2 hrs. until firm.


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