CREAM OF POTATO SOUP

 

Ingredients:

4 Potatoes, peeled and diced no more than 3/4",

2 1/2 Cups Milk if dairy, Almond Milk if Pareve,

2 tbsp. Ghee or Butter if dairy, Dairy Free "I Can't Believe It's Not Butter" or other vegetable oil spread if Pareve,

1/2 Onion, finely chopped,

2 cloves Garlic,

1 cup Vegetable Broth

Salt and Pepper to taste,

Directions:

1. Place and melt ghee in a large pot. Add onion, salt, and pepper; and cook for 2 minutes.

2. Add potatoes and garlic. Cook for 1 minute 

3. Add vegetable broth and boil.  Reduce to a low heat, and simmer for 25 minutes.

4. Mash mixture into a puree.

5. Gradually stir in milk, and reheat to a boil.

6. Add more salt and pepper to taste, if desired. 

KASHERING WITH BLEACH

 

• Clean with 10 parts water to 1 part bleach.  This solution cleans both HIV and Hepatitis B, and is the newest way to keep kosher.  
• This bleach cleaning solution allows one to especially keep kosher while living in a collegiate and communal environment.  Also, one may kasher with bleach, and just be sure to know that the flumes are toxic and proper precautions must be followed in such cases 
• Additionally, one should feel free to sanitize ones' cookware and/or dishware by: submerging such items in boiling water, and/or heating one's cookware in a kosher oven or other heating device.

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ORANGE BREAD

 

Ingredients:

• 7 cups sifted whole wheat pastry flour, or other flour,
• 2 tablespoons vinegar,
• 2 teaspoons baking soda,
• 3 tablespoons Splenda,
• 1 tablespoon salt,
• 1 can light dairy free Creamer if pareve, or condensed milk or condensed milk if dairy,
• 1 cup water,
• 1/2 cup light orange juice or orange juice,
• 3 tablespoons vegetable shortening or pareve margarine if pareve/vegan, or ghee if dairy,
• 1 tablespoon grated orange rind,
• 2 teaspoons grated lemon rind,
• Pareve Egg Wash: 1 egg, whisked; or Dairy Egg Wash: 1 Egg Yolk and 1 teaspoon milk, whisked; Vegan Egg Wash: Egg Replacer equivalent of 1 egg (I e. Try "Red Mill Gluten Free Egg Replacer") with 1 teaspoon almond milk,

Directions:

1. In a large bowl or large bowl of an electric mixer, combine: 3 cups of flour, baking soda, vinegar, Splenda, and salt.
2. In a medium saucepan, individually add 2 tablespoon of vinegar cascading into 2  teaspoons of baking soda, until each cascade reaches the bottom of the bowl.
3. In the same medium saucepan, combine dairy free creamer, water, orange juice, vegetable shortening, and rind.  When lukewarm, add the wet ingredients to the dry ingredients in the large bowl.
4. Beat, in a bowl of an electric mixer, at a low speed for 30 seconds. Beat at a high speed for 3 minutes, add remaining 4 cups if flour, and mix into a stiff dough.
5. On a lightly floured board, knead dough, cover each dough part with oil in a bowl,  and spilt into 2 equal parts. Shape each half into a loaf, and place in a 9x5x3 Loaf Pan. Brush tops of loaves with egg wash.
6. Bake at 400 degreed Fahrenheit for 30 minutes or until done.  Remove from oven, remove loaves from pans, and let cool.

QUICK BEEF STEW

Ingredients:

2 pounds tenderloin of beef tips, cut into 1 inch cubes,

2 cup of canned whole tomatoes, chopped,

2 large onion, chopped,

6 medium potatoes, peeled and cut into 1 inch cubes,

1 to 2 medium green carrots, chopped,

2 cloves of garlic, minced,

1 Bay leaf,

Directions:

1. Cook beef in olive oil until halfway cooked through, for a medium texture.
2. Add green pepper, onion, bay leaf, and garlic; and cook for approximately 15 to 20 minutes.
3. Add potatoes to meat mixture in a medium to large casserole dish, and bake for approximately  40 minutes at 350 degrees Fahrenheit.
4. Makes 4 to 6 servings.