(Jennifer at a market, Tiberias, Israel)

 2 cups flour
1TBS Baking Powder
1TBS Sugar
Pinch salt
¼ tsp nutmeg
½ tsp cinnamon
Stir together and add:
1 egg
1 1/3 cups milk
½ grated medium sized sweet apple
(add a little water if necessary if too thick)

Mix well.  Pour on heated griddle, cook on both sides till golden brown.
Makes 12-16 medium sized pancakes

Variation:  add 1 cup of rolled oats. Increase milk to  2 cups, or add 2/3 cup of water.

All Quiche’s bake at 375 for 30 -40 minutes until knife inserted in center comes out clean.  Let stand 5-10 minutes before cutting.

Base ingredients:
9 inch baked pie shell (homemade or store bought)
5 eggs
1 ½ cups of milk or half and half
Salt and pepper 

Whip together eggs and milk and salt and pepper, set aside.

Broccoli-Cheddar Quiche
¾ cup broccoli chopped (frozen-thawed or fresh will do)
1 cup shredded cheddar cheese
1 tsp of marjoram

Place Broccoli in bottom of pie shell,  sprinkle cheese on top.  Add marjoram to egg mixture, stir, and pour egg mixture over broccoli/cheese in pie shell.  Bake as directed above.

Mediterranean Quiche

½ cup chopped sun dried tomatoes
½ cup sliced black olives
1 crushed garlic clove
½ cup of mild white cheese 
½ cup of cubed feta cheese (optional-if you don’t use the feta, increase white cheese by ¼ cup)
1 tsp of oregano

Place all ingredients in pie shell, with the exception of oregano, add to egg mixture and stir.  Pour eggs over prepared pie pan and bake as directed.

Spinach and Cheese

 ¾ cup chopped fresh spinach, washed or, 1 10oz pkg. Of frozen spinach, thawed
1 cup of cheese of your  choice (feta is nice w/ spinach by the way)
½ tsp nutmeg

Prepare the same as other quiches above.

This salad is served at nearly every meal in any Israeli household or restaurant, including breakfast!

2 large Tomatoes, finely diced
2 large cucumbers, finely diced
½ red onion, sliced thin, or
2 green onions, sliced
Handful of chopped fresh parsley
Salt and pepper to taste
¼ cup olive  oil 
2-3 TBS Lemon Juice
Pinch of cumin
1 tsp chopped fresh mint-optional

Toss all ingredients together, and chill for 20 minutes or until serving time.

Steak-any kind- make some cuts in the sides of the beef. Place in a pan w/ ½ cup of oil.  Season both sides with:
Garlic Powder
Onion Powder
Black Pepper (red pepper optional)
Season Salt
Meat Tenderizer

Pour 2 oz of Worcestershire sauce
Chop ½ of a red onion, add to marinade
Add mushrooms if you like em
1 cup of Red Wine (your preference, what kind)
Keep in fridge at least 12 hours and up to two days, cook, eat, and enjoy!
 
 

*this soup is adapted to our kosher preferences.  My dad puts ham in this soup.

1 lb of Split Peas
3 Quarts Water
2 cups cubed turkey ham (optional-now we make this soup total vegetarian)
3 small potatoes
3 medium carrots
1 large onion
2 stalks of celery
1 TBS Parsley flakes
Salt and Pepper to taste

Dice potatoes, slice carrots, chop onion and celery into small pieces, set aside.

Place water and peas in large pot.  Bring to a boil and let boil about 20 minutes.  Turn down to a simmer and cook until peas start to get soft.  At this time add vegetables.  Simmer approximately 1 hour and then add turkey ham.  Simmer two more hours, stir frequently, and keep adding more water if it’s getting too thick.  This is to be a thick soup, but you don’t want it too thick or sticking to the bottom of your pan.  Add s&p and parsley, Enjoy!

Each year we make two kinds of lamb, and we get rave reviews for each kind.  One year we decided to blend the two together, and it came out fabulous!  Here’s a blend of my grandfather’s, my mother’s, mine and Dov’s styles all in  one:

1 Leg Of Lamb
Several Garlic Cloves peeled (like at least 12)
1 Lemon cut in half
Rosemary (fresh sprigs are best, but dried works)
2 Bay leaves
Thyme
Paprika
Parsley
Sweet Vermouth or White Wine
Olive Oil
Honey
Dried fruits-apricots, raisins, prunes, figs, dates-as much as you want

Take Lamb, rinse  and pat dry.  Make scores in fatty  side, that will show a diamond pattern.  Make deep slits into the meat all around.  Take the garlic cloves and insert in these slits.  Rub the lamb all over with one half of the lemon.  Now, rub olive oil all over the lamb.  Slice onion and place in bottom of pan, and place rosemary sprigs in pan, sprinkling a few leaves on top of the roast. Put Bay leaves in pan.   Meat should be fat side up.  Generously sprinkle with remaining spices.  Squeeze remaining half of lemon all over the top, pour ½ a cup of Sweet Vermouth over the lamb.  Bake at 300 for the following time:
Rare-approx 1 hr. 40 min-meat thermometer should read 140 or Rare-Lamb
Medium-2 hours, 160 on thermometer
Well- 2 ½ hours or 170.

Check a meat table for the size of your leg to the baking time to confirm.
During the last half hour of baking, baste the leg in honey-approximately 1 cup, honey should be thick.  Make sure there is plenty of liquid in the bottom of the pan, if it is low, add more Vermouth.  Place dried fruits in bottom of pan.  When lamb is done, let it sit at room temperature for 15 minutes before slicing.  Serve with fruits/onions scooped over it.

1 roasting chicken

Sprinkle with salt, pepper, garlic powder, and paprika.  Glaze w/ orange marmalade.  Drizzle with Honey.  Add dried thyme and rosemary (or place fresh rosemary sprig in pan) Add white wine in bottom of pan till bottom of pan is covered.  Bake till done.

2 nine inch pie crusts-one for top and one for bottom (frozen, thawed, or homemade)
8 to 10 apples, peeled, cored, and sliced
½ cup flour
½ cup sugar
1TBS Cinnamon
¼ cup light cream or half and half
½ stick of butter

Mix together sliced apples, flour, sugar and cinnamon in large bowl.  Toss to coat the apples.  Layer pyramid style in prepared pie dish with unbaked pie crust.  Top with any remaining cinnamon/sugar/flour mixture from bowl.  Dot with butter all around the pie, and pour the cream into the center of the pie.  Cover with the second layer of pie crust.  Cut “flower petal” holes in top of crust, about four of them, to allow steam to escape.  Bake at 350 for about 1 hour and ten minutes.  Cool slightly, slice, and serve w/ ice cream on top if desired.  Mmmm!