America Cooks Kosher
Beth Tfiloh CookbookHot Off The Press!
Thinking Outside the Matzah Meal Box (Passover Menus, Cooking Tips and New Dessert Recipes)
America Cooks Kosher - The NEW ALL SEASON ALL REASON KOSHER COOKBOOK
Pique your “epicuriosity”! Share and rejoice in the universal spirit of food and tradition celebrated in America Cooks Kosher!
This hardcover 330+ page hard cover, spiral-bound collection features over 300 recipes for gourmet dinners, quick and easy daily meals, and holiday menus from over 200 kitchens in and around Baltimore, Maryland. Certain to nourish your palate as well as your soul, America Cooks Kosher speaks to everyone who loves food and has an appreciation of how it enhances family life. Sprinkled with food trivia, Jewish midrash, American food histories, wine selections, kosher substitution information, Passover options, children’s recipes and so much more, this user-friendly eclectic masterpiece is a must for every cook from the novice to connoisseur.
America Cooks Kosher is your definitive guide to time-tested traditional and contemporary Jewish and American recipes. From the Seder table to the Super Bowl party, the cholent crock pot to the barbeque grill, America Cooks Kosher is destined to be your newest kitchen resource and favorite kitchen companion.
Combining the laws and customs of kashrut with today’s contemporary lifestyles, this unique cookbook is a compilation from many chefs with many different styles. It reflects a multitude of varied cooking techniques and trends ranging from the traditional Jewish matzah ball soup to the most up-to-date American fusion foods.
America Cooks Kosher transforms the daily routine of eating into a delectable dining experience. It is a timeless treasury destined to become a keepsake that will be cherished from generation to generation.
All proceeds from the America Cooks Kosher cookbook will help to fund the outstanding youth and adult educational programs that Beth Tfiloh develops for its members, students, and school families, as well as the Jewish community at large.
All cookbooks can be purchased and/or picked up at the Beth Tfiloh Synagogue office during regular business hours as well as at the Glyndon Campus office. Books will also be available for purchase at the Beth Tfiloh Sisterhood Gift Shop and at Zyzyx at the Festival at Woodholme in Pikesville - where 100% of the proceeds go directly to Beth Tfiloh. For more information call Shellye at 410-413-2441.
For more information, please contact
Shellye Attman Gilden at 410-413-2441 or sgilden@aol.comTry these Delicious Recipes from
America Cooks Kosher
Cinnful Pecans Page 38 Bubbies Original Chopped Liver Page 37 Bubbie Nellye's Traditional Chicken Soup Page 62 Erika's Carrot Root Vegetable Soup Page 63 Matzah Balls or use Croyden House Matzah Ball Mix Page 60 Helen's Traditional Gefilte Fish Page 158 Pesach Stuffed Brisket of Beef Page 128 Phyllis' Orange Chicken Page 112 Vegetable Kugel Page 188 1-2-3 Carrot Pudding Page 286 Carrots Vichy Page 206 Mom's Sweet Potato Casserole Page 217 Roasted Asparagus with Bell Pepper Sauce Page 203 Cold Tomato Thyme Soup Page 79 Israeli Salad Page 84 Egg Salad, Tuna Salad, Pareve Chopped Liver # 2 or # 3 Pages 32-33 Matzah Crackers Fresh Cut Fruit Baked Trail Mix Page 37 Asparagus Soup Page 65 Crispy Chicken Strips Page 285 1-2-3 Carrot Pudding Page 286 Wilted Spinach Page 210 Baked Apples for Dessert 1. An easy way to use your cookbook for Passover is to turn to the Kosher for Passover Index found on page 303 in your book! It will give you many new ideas for delicious foods for your holiday entertaining.
2. If you are very ambitious, use page 300 for Passover Substitutions and take your everyday recipes and turn them into Passover delights!
INGREDIENTS
• 2 tbs oil
• 1 cup sugar
• 2 eggs
• 6 tbs cocoa
• ½ cup cake meal
• nutsDIRECTIONS
1. Blend oil, sugar and eggs in mixer
2. Add cocoa, cake meal, and nuts (You can add 1 tbs oil for additional moisture)
3. Mix and pour into greased brownie pan and bake in 350' oven for 25 minutes
4. Double recipe for a 9x13 pan
5. Cool, then slice. Best baked and eaten the same dayINGREDIENTS
• 6 eggs (5 if extra large)
• 2 cups sugar
• ¾ cup oil
• juice of orange or lemon
• 1 cup nuts (almonds)
• 2 cups cake meal
• 1 tbsp potato starch
• 1 tsp starchDIRECTIONS
1.Beat eggs. Add sugar, oil and juice. Add dry ingredients
2. Mix well and let stand to thicken
3. Oil hands. Form into rolls and place on greased and floured cookie sheet.
4. Bake at 350' for 40 minutes.
5. Slice after baking.
6. Turn on side and sprinkle with cinnamon and sugar.
7. Return to oven and lightly toastNote: You can add a little cake flour if dough is not thick enough to handle.
INGREDIENTS
• 9 eggs
• 1 ½ cups sugar
• 3 tbs potato starch
• ¾ cup cake meal
• juice of ½ lemon and rind (optional)
• grated chocolate (optional)DIRECTIONS
1.Beat whole eggs for 5 minutes on high speed
2. Add sugar a little at a time. Beat for 5 more minutes
3. Reduce speed to #5 on mixer
4. Add starch, cake meal and juice. Beat for 5 more minutes
5. Add optional grated chocolate
6. Put in tube pan. Bake 1 hour in a 350' oven