Sunday, October 31, 2010

A Rich & Satisfying End of October Friday Night Dinner

Mushroom Vegetable Soup
Roast Veal with Rosemary & Thyme
Roasted New Potatoes, Pearl Onions & Carrots
Fruit Salad
Nut Drops

**all recipes available on the Kosher Cookbook App for iphone**

Wednesday, October 20, 2010

Time to enter the 5th Annual Man-O-Manischewitz Cook-Off!

I am not a competitive type. I've never had much interest in besting anybody at sports or at board games...but this just sounds too much fun to pass up!

To enter, all you have to do is submit an original entrée) and include any Manischewitz Broth in your ingredient list. Recipes should have no more than a total of nine ingredients (not including salt, pepper and water) and be prepared in 60 minutes start to finish--including prep time.

For more information and for official contest rules log onto and complete the official entry form and submit your recipe on-line or by mail by December 31, 2010.

The best part? (besides, of course, the $25,000 Grand Prize Package)
Five Finalists will compete live at the Jewish Community Center in New York City in front of an panel of judges headed by non other than celebrity chef Jacques Pépin!

I'm going to enter, will you?

Friday, October 15, 2010

A Mid-October Menu from Kosher Cookbook

Celery Root and Pear Soup

Baked Chicken Breast with Apple Almond Stuffing

Steamed Broccoli

Wild Rice

Chocolate Mousse with Minced Orange Rind


**All recipes available on the Kosher Cookbook App for iPhone**

Thursday, October 14, 2010

It's Apple Season! Baked Chicken Breast with Apple Almond Stuffing

Baked Chicken Breast with Apple Almond Stuffing


  • 8 medium chicken cutlets- fingers removed, rinsed and patted dry
  • 2 cups non dairy margarine
  • 3 large onions-peeled and chopped
  • 4 stalks celery- ¼ inch slices
  • 6 medium Granny Smith apples- peeled, cored, cut into chunks
  • 2 ½ cups slivered almonds- toasted
  • 2 ½ cups unseasoned non dairy bread crumbs
  • 1 ½ teaspoons dried thyme
  • ¾ teaspoon dried marjoram
  • 1 teaspoon coarsely ground black pepper
  • ½ teaspoon white pepper
  • ½ teaspoon nutmeg
  • ¾ cup flour


1. Melt 1 ½ cups margarine in skillet over medium heat. Sauté onions and celery until onions are soft. Add apples, currants and almonds and mix thoroughly. Stir in bread crumbs and herbs. Taste. Adjust seasoning. Spoon stuffing into baking dish and set aside.

2. Preheat oven to: 350 F. Rinse skillet.

3. Mix flour with white pepper. Dredge chicken breasts in flour-pepper mixture.

4. Melt four tablespoons margarine in skillet over medium-high heat. Brown chicken on both sides. Add more margarine as necessary. Arrange chicken in a single layer on top of the stuffing. Pour remaining margarine from pan along with all the little browned bits left in the pan over the chicken. Cover with foil. Bake 10 minutes. Remove foil and bake15 minutes longer or until chicken is done. Serve hot. Cranberry sauce is a delicious accompaniment to this dish.

Sunday, October 10, 2010

The Best Fried Chicken You Will Ever Eat! (and it's skinless!)

This chicken is delicious hot or cold and will quickly become a family favorite. I recommend making more than you think you'll need because you will definitely require leftovers!

Skinless Fried Chicken


  • 3 frying chickens-skinned and cut into joints

  • 3 eggs

  • 2-3 tablespoons seasoning salt*

  • 3 tablespoons water

  • 2 cups flour

  • vegetable oil

  • *Use 2 tablespoons seasoning salt for small joints-3 tablespoons for large ones.


1. Beat eggs with water and seasoning salt in mixing bowl.

2. Clean chicken thoroughly. Remove any fat or bone chips that have been left on chicken. Often, the butcher doesn’t take the time to skin the wings. The best way I’ve found to do it is to just grab the skin with a paper towel and pull. Most of the skin can be removed this way. Add chicken to beaten eggs and mix well. (If you have the time, let the chicken sit in the eggs and salt, covered with waxed paper, for about an hour in the refrigerator.)

3. Pour two cups of flour in plastic bag. Add one or two pieces of chicken to the bag, close it and shake. Remove coated chicken and place in remaining large mixing bowl. Repeat process until all the chicken is coated with flour. Pour any remaining egg mixture over chicken and mix all the chicken together. The chicken will be very moist and sticky. Chill for at least 30 minutes in the refrigerator to allow coating to set.

4. Pour about two inches of oil into skillet. Heat over high flame until oil is very hot. You can test the heat of the oil by dropping a bread cube into the pan. If it browns right away, the oil is hot enough for the chicken. Carefully, using a long handled tongs, place three or four pieces of chicken in the hot oil. Do not overcrowd the pan.

5. Fry chicken for about ten minutes on each side until chicken is tender and golden brown. After you brown the chicken on the second side, reduce heat and cover frying pan. Steam chicken five or six minutes. Remove cover, raise heat again, and turn chicken to be sure it is well browned. If you are nervous about the breasts being cooked through, make a small slit with a sharp knife into the thickest part and test it.

6. Remove chicken from oil and drain in a single layer on paper towels. Serve hot or at room temperature.

Saturday, October 9, 2010

A Fabulous Friday Night Dinner from Kosher Cookbook

This a great menu for any time of year!

Skinless Fried Chicken
Kidney Beans, Apples & Onions
Roasted Butternut Squash
Almond Crescents

**All recipes available on the Kosher Cookbook App for iPhone**