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Rochel's Recipe Blog

Find out the secrets to all those mouth watering delicacies that you always wanted to serve to your own guests.

Red Potato Salad

I am always looking for easy salads for the Shabbat table.This salad is based on my sister Malky’s Red Potato salad. It’s easy and colorful.
Enjoy
 
Red Potato Salad
 
INGREDIENTS:
5 red potatoes
2-3 heaping tablespoons of mayonnaise
1-2 tablespoons of dried dill
Salt to taste
 
DIRECTIONS:
Wash the potatoes well. Boil the potatoes with the peel until they are ready.
Drain the water and let cool down. Once it cools down cut in cubes. Add all the other ingredients, and enjoy.
 

Tuna Salad/Pate

Whenever I serve my tuna salad at my Lunch & Learn people always ask me how I make it. To me it’s something very basic but maybe it is only basic for me. So since many of you have asked for me to share it I will.

 I actually learnt how to spice it from my brother Avremel (adding my own touch) who is a busy Rabbi of a synagogue in Connecticut, but knows how to spice his food.

Enjoy

Tuna Salad/Pate

INGREDIENTS:

1 can of tuna

½ a small onion finely chopped

2-3 heaping tablespoons of mayonnaise

1/2 to 1 tablespoon of worcestershire Sauce (optional)

Salt, pepper, oregano and garlic powder to taste.

 

DIRECTIONS:

Place all the ingredients in a bowl and mix. You can also make it into a pate by placing it in the food processor and blending it for ½ minute.

 

 

 

 

Easy Avocado Salad

I got this salad from my friend Chana S. What I like about this salad is, it’s easy tasty and colorful.

Easy Avocado Salad

 INGREDIENTS:

1 avocado sliced in bite size pieces

3-4 hearts of palm sliced

A handful of cherry tomatoes sliced in half

2 stalks of scallions or half a red onion sliced

Salt to taste

Lemon juice

2-3 tablespoons of the hearts of palm juice

 

DIRECTIONS:

Mix all ingredients together and enjoy.

 

Sweet Mezonot Rolls

Those of you who have joined my Lunch &Learn in the past have requested that I put this recipe on.

You will notice that this recipe is made with juice, therefore the blessing is Mezonot and you do not need to wash your hands and say Hamotzi.

So finally you have it. Enjoy.

Sweet Mezonot Rolls

 

INGREDIENTS :

2 packs Active Dry Yeast or 2 cakes Compressed Yeast

1 teaspoon Sugar

¾ cup Warm Water

8 cups Flour; sifted

1 Egg Yolk; beaten with 1 teaspoon water

2 teaspoons Salt

1½ cup Orange Juice

½ cup Oil

⅓ cup Sugar

Oil for brushing top

Sesame Seeds

1 egg for brushing the top before baking

 

DIRECTIONS:

In a large mixing bowl, dissolve yeast and 1 teaspoon of sugar in warm water. Cover and let stand for 10 minutes until foamy. Add 4 cups of flour and remaining ingredients. Beat until smooth, by hand or with an electric mixer. Beat in remaining flour. Knead until smooth and shiny -- about 10 minutes. Brush with oil and place in a large plastic bag (to allow for rising) or in a large greased bowl, and cover with a damp cloth. Allow to rise in a warm spot until double in bulk -- about 1 1/2 hours. Punch down and let rest for 10 minutes. Form into small round buns or other shapes. Place 3 inches apart on a large greased baking sheet. Brush with glaze and sprinkle with sesame seeds. Put in warm place, cover and let rise until double -- about 1 hour. Bake in a preheated 190° oven for 15 minute or until golden brown. Yields about 40 small rolls.

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