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Please feel free to share your menus & recipes . . . . !
I would love to get new ideas for side dishes with potatoes!
my favorite is tongue, i’m a tongue fanatic
I also like tongue (sweet and sour), but no one will eat it in my household…
My stuffed cabbage is a standard, but ONLY for Sukkos. Cabbage soup, chicken soup with knaidlech, pickled fish, salt and pepper lukshen kugel, corn kugel, cranberry kugel (not all at the same meal, necessarily) are usual sides, minute steak roast or top of the rib, sweet and sour chicken, creamed chicken in puff pastry cups (that, I have to admit is a real fan favorite), pumpkin pie, chocolate pudding pie with viennese crunch (or a trifle made with chocolate AND vanilla pudding, layered with crushed up crunch and chocolate cake), fresh cut up fruit, my honey cake, assorted nuts (not the guests), and whatever else I can think of. This year, unfortunately, I am not quite up to par to do some of the cooking that I have always done, but my little elves will help me, and what I could not do this year, B”EH I will do next year at this time. Oy vey am I getting hungry now!
oomis1105: That creamed chicken in puff pastry cups sounds wonderful.
Grandma Lee: I always like scalloped potatoes and don’t see them all that often.
count me in if your serving tongue please!
The creamed chicken IS delicious. You make the pastry cups first, and then when they are baked, use a fork to lightly remove the tops of each cup (there is a scored circle), set them aside for later use and then remove a little of the inside of the pastry (that part will be discarded). Cook some chicken breasts in a can of chicken broth (around 2 cups of liquid, so you might need more than one can)and when done,dice the chicken. Make a roux (paste of equal parts of flour and margarine) in a pan, mixing well, then add in about two cups of the broth that you used to cook the chicken, some cooking sherry or dry white wine, some canned sliced mushroom pieces, the diced chicken, some frozen green peas (for color, as well as taste), and a little salt. The mixture should be creamy and hold together well, like a very thick cholent. Before serving, fill the pastry cups with the filling and replace the tops which were removed. Heat up just before serving and spoon some more filling over the tops of each cup, if desired, or on the plate. This is such a yummy forshpeis. You can even sprinkle a little paprika or parsely over the top, for a little more pizazz.
I have a scalloped potato recipe also, but I have to find it.
I just posted the way I make creamed chicken, but I left out one ingredient by mistake. When making the mixture, add in a cup of pareve creamer to the simmering roux, soup, chicken, etc. mixture, or it will not LOOK like creamed chicken. Sorry about that. I realized that just as I hit “send post.”
Tongue….. I never thought of it as being the tongue of an animal until I was in E”Y and they asked to pass the “lashon”.
Oomis
When you say parve creamer do you mean the powder one or the liquid one(like Richs)
Rich’s or Haddar (not the whip). I never use powdered creamer. Also, if you see the mixture is too watery, stir in a little more flour to thicken it. It also gets thicker as it cools off. Taste it to adjust for seasoning.
plonisalmonis what did u think it was
Sukkah recipe?
First you put the frame together, and then attach the walls.
Wood will take longer than cloth. It’s customary to begin on motza’ei Yom Kippur. Many people, however begin even earlier.
The do the lighting, if necessary.
The schach can go up erev Sukkot, and the decorations follow.
I’ll be here all week. Don’t forget to tip.
starwolf mad corny
Thanx oomis.
oh mybat! so they have kosher whip cream in mexico? 🙂
Yup! Almost everything kosher. Just 3 or 4 times more the price for old food.
we should make a tongue convention
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