Wash spinach–drain. Chill to crisp. Combine oil, sugar, vinegar, onion, salt & mustard. Beat or blend in blender until dressing becomes thick and syrupy and sugar is thoroughly dissolved. Tear spinach in bite-sized pcs. and place in lge. salad bowl. Crumble Beef Frye and add with chopped eggs. Pour dressing over salad and let stand […]

-ORANGE FILLING- 10 oz Jar Apricot preserves 1 Orange peeled and section CHOCOLATE GLAZE 1/2 c Orange juice 6 oz Semisweet chocolate broken Preheat oven to 250 degrees Have an ungreased 10-inch tube pan 4 1/2 in high. Beat egg yoks with 1/2 c sugar until very thick. Blend in chocolate, orange juice and rind. […]

1. Process dates, raisins and walnuts in food processor until mixture is finely chopped and begins to mass. Add enough wine to make sticky dough. 2. Line baking sheet with waxed paper. Drop mixture by slightly rounded measuring teaspoonfuls onto pan. Roll with moistened palms into hazelnut-size balls. Refrigerate for at least 3 hours or […]

GLAZE 1 c Orange juice 2 tb Orange rind grated 1/4 c Honey 1/4 c Shortening Saute onion, celery and nuts in shortening until vegetables are tender. Add broken matzos and toast lightly. Combine salt, pepper, egg, soup and rind in large bowl. Add matzo mixture and mix well. Fill a 4 lb. chicken and […]

In saucepan, combine green beans, onion, water, and 1/2 ts. salt. Cook, covered , 25 min. or until beans are tender; drain. In skillet, cook Beef Frye until crisp. Drain, reserving abt. 3 tbs. drippings. Crumble Beef Frye and set aside. Return reserved drippings to skillet; stir in vinegar, sugar, Worcestershire sauce, and 1/4 ts. […]

1. Line a cookie sheet with foil and cover with baking parchment. Cover pan evenly with matzoh boards, using what you need and cutting pieces to fit spaces as evenly as possible. 2. In a heavy saucepan, combine margerine and brown sugar. Cook over medium heat, stirring constantly, for 3 to 5 minutes, until sugar […]

Mix together and add enough cold water to moisten, about 1 to 2 tbs. Mixture should be moist–not wet. Will fill 1/2 of #164 dough.

Combine sugar, salt, cayenne pepper, paprika, and garlic juice in a bowl. Add vinegar and oil slowly, beating constantly. Add onions or shallots, parsley, pimento, and capers. Mix well. Pour over asparagus and refrigerate overnite.

Beat eggs and sugar; add oil, poppy seeds and flavoring. Mix in flour thoroughly. Roll out on a floured board to 1/8th inch thickness. Cut into desired shapes and place greased cookie sheet. Sprinkle tops with a little sugar and bake at 375 F. for abt. 10 min.

-CRUMB TOPPING- 3 tb Soy or safflower margarine 2/3 c Matzo meal 1/3 c Ground walnuts 1/2 c Light brown sugar 1/2 ts Cinnamon Preheat oven to 350F. Combine filling ingredients in a mixing bowl & pat into a 9-inch square baking pan. Melt margarine in a skillet & remove from heat. Stir in the […]