Recipes for

The Nine Days

Our best-loved dairy and pareve recipes.

C h a b a d o f S u m m e r l i n

2640 Regatta Drive Las Vegas, Nevada 89128(702)855-0770 www.ChabadofSummerlin.com

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Table of Contents

Kosher 101

The Nine Days

Soups and Salads

Sides

Mains

Desserts

Menus

About Chabad of Summerlin

Kosher 101

Kosher laws are numerous and complex. Please, please, please understand that is a only brief

summary. There are many more details.Please consult Rabbi Schanowitz or your local Orthodox

Rabbi with your questions.

Kosher refers to a set of Biblical and Rabbinical rules regardingfood and food preparation. When food is prepared according tothese rules it is deemed kosher.

There are rules for determining the foods that can be eaten andthose that are to be avoided. For instance, when it comes toconsuming meat we are told that we may eat only of thosespecies that chew their cud and have split hooves. We are alsotold how meat is to be slaughtered and how it must be prepared.

Almost all dairy products (cheese, ice cream, etc.) require koshercertification.

Fowl and fish are also included in kosher rules. The Torah listsabout twenty different species of birds that cannot be eaten.Only fish that have fins and scales may be eaten. That excludesall shellfish (such as lobster, shrimp, and clams) from the kosherdiet.

Cooking meat or poultry together with dairy products isprohibited. That is the reason that kosher eaters cannot eatcheese burgers or chicken Parmesan. Even products that containdairy byproducts (whey, lactose, etc.) cannot be combined withmeat. In fact, kosher eaters cannot eat meats served on platesthat were used for dairy or vice versa. Meat or dairy may only beprepared with it's own type or with neutral foods (containingneither meat nor dairy products), otherwise known as parevefoods. Examples of pareve foods include vegetables, fish, grains,fruits and certain baked goods.

The Nine Days

The Talmud says, "When the month of Av begins, we reduce our joy."

The first nine days of the month of Av are days of mourning forthe destruction of the first and second Holy Temples.

The Nine Days begin on Rosh Chodesh Av and culminate on thepublic fast day of Tisha B'Av.

During the Nine Days, eating meat or poultry and drinking wineor grape juice (as well as other restrictions) are forbidden byJewish law because they bring one to joy.

On the positive side, as we get closer and closer to themessianic era, when these days will be transformed fromdays of sadness to days of joy, we start to focus on theinner purpose of the destruction, which is to bring us to ahigher level of sensitivity and spirituality, and ultimatelyto the rebuilding—with even greater grandeur and glory—of all that was destroyed.

Soups and Salads

Try one of these healthy soup recipes or healthy saladrecipes before your lunch or dinner today!

Filling up on fiber- and water-rich foods first can helpprevent you from overdoing high-calorie fare later.

Don't forget: There are also delicious!

Milky Way's Corn Chowder

From the well known Los Angeles Kosher restaurant

For four servings:

2 Idaho potatoes, peeled and diced1 medium onion, chopped

Place in large pot and barely cover with water. Season totaste with salt and black pepper. Cook until tender. Donot pour off water.

Add:

1 (16.5 oz) can cream style corn1 (17 oz) can corn Enough milk only to whiten it1 large pat of butter

Secret ingredient: Tears from chopping onions and anabundance of love.

Thanks Leah!

Uncle Sherman's Salad

Sherman Stein is a Professor of Mathematics (emeritus)at University of California, Davis

This recipe is a tribute to his mathematical prowess

Purchase an American grown, very fresh head of iceberglettuce with no soft spots

Remove the outer leaves.

Core the lettuce. Don't know how?

Hold the head of lettuce in two hands, position it so thecore of the lettuce is parallel to your kitchen counter.

Slam it down hard; remove the freed core.

For four servings

Cut the head into 4 wedges

For six servings

Cut the head into 6 wedges

Inspect the inner leaves for freshness (and no bugs)

Smother it with a store bought 1000-Island dressing.

(Hey, he was a Math Prof, not a grad of some fancy cooking school)

--Submitted by Yocheved Novack

Jicama Carrot Salad

1 Jicama, peeled and grated

1 Carrot, peeled and grated

2 Limes, juice of

1/4 c water

1/4 c chopped fresh cilantro

Grate the jicama and carrot and put into bowl. Put the lime juice, water and cilantro into the blender and blend well, then pour over vegetables and mix well.

Chill and serve.

Marinated Potato Salad

• 1-½ lb red-skinned potatoes, well washed

• 1 large green or red bell pepper, cut in strips

• 1 cup of sliced tomatoes (about two 3 inch tomatoes or 12- 16 cherry tomatoes, cut in half)

• 1 small red onion sliced into rings

• 1/3 cup halved black olives

• 2 13.5 oz cans artichoke hearts, drained and quartered*

• 1 ½ cups Vinaigrette Dressing

Cook potatoes in boiling water for 15 minutes or until done.

Drain and cool. Cut potatoes into bite-sized pieces. In a largebowl combine all vegetables. Pour dressing over and toss gently.Chill 4-24 hours (stir occasionally) before serving. Makes about 8servings.

* As a variation, substitute well washed fresh sweet pea pods(1- ½ cups) for artichokes.

Vinaigrette Dressing

• 1-cup oil (salad oil or combination of olive and salad oil)

• 2/3-cup vinegar (cider, white, or rice vinegar)

• 1-teaspoon paprika

• ½ teaspoon dry mustard

• ¼ teaspoon pepper

• (¼ teaspoon dry oregano or basil may be added)

Combine and stir briskly.

Italian Tomato Soup

A refreshing change to that canned stuff they call soup.Please make sure you use nothing but the

freshest, ripest tomatoes for this classic soup.

Serves 4 to 6.

• 4 Tbs (60 ml) extra-virgin olive oil • 6 large ripe tomatoes, peeled, seeded, and

chopped • 2-4 cloves garlic, finely chopped • 1 onion, thinly sliced • 4 Tbs (60 ml) chopped fresh parsley • 6 cups (1.5 L) water • Salt and freshly ground pepper to taste • 1 cup (250 ml) ditalini, orzo, or other small pasta • Freshly grated Parmesan cheese for garnish

(optional)

Heat the oil in a large pot over moderate heat and sautéthe tomatoes, garlic, onion, and half the parsley for 10minutes. Add the water, salt, and pepper and bring to aboil. Lower the heat and simmer uncovered for 20minutes. Add the pasta and simmer until al dente.Garnish with the remaining parsley and serve with gratedcheese.

Sides

Side dishes such as salad, rice, couscous andpotatoes are commonly used with main courses

throughout many countries of the western world.

A typical American meal with a main dish mightinclude one vegetable side dish, sometimes in theform of a salad, and one starch side dish, such as

bread, potatoes, rice, or pasta.

But, 'common' and 'typical' should not restrict yourcreativity. Here are a few examples ….

Latkes (Potato Pancakes)

Not only for Chanukah!

Special thanks to "The Chef"

• 3 lb. potatoes

• 2 eggs

• 1 tsp. salt

• 3 tbs. all-purpose flour or matzah meal

• 1/2 tsp. baking powder

• 1 onion, minced

• Black pepper, to taste

• Paprika, to taste

• Vegetable oil for frying

· Wash and peel the potatoes.

· Grate the potatoes with a grater or food processor. (You cangrate them into a bowl of salted water to keep them fromdiscoloring.)

· Drain off all liquid, and squeeze the excess liquid out by hand.(Do this even if you don't soak them in the salted water.)

· Beat the eggs and mix with the grated potatoes and otheringredients, except the oil.

· Heat about 1/2 inch of oil in a skillet over medium high heatuntil very hot.

· Drop potato mixture by heaping tablespoons into oil (about 4 ata time).

Use a pancake turner to flatten them out.

· Fry to golden brown on both sides (about 3 minutes per side).

· Drain on paper towels.

· Serve topped with applesauce or sour cream.

Corn Creole

Serves 6-8. May be served either hot or cold. Great with baked fish and rice.

• 1/3 cup chopped celery • 1/3 cup chopped green pepper • 1/3 cup sliced mushrooms • 2 teaspoons olive oil • 1 pkg. (10 oz) frozen whole kernel corn (or 1 can

12 or 16 oz, drained) • 1 can (8 oz.) tomato sauce • 2 teaspoons brown sugar • ½ teaspoon onion powder • 1/8 teaspoon garlic powder • 1/8 teaspoon salt • dash black pepper • dash cayenne pepper • 1-tablespoon Ketchup

Sauté celery, green peppers and mushrooms in olive oil.

Stir in corn and seasonings, then cover and cook overmoderate heat about 5-7 minutes, stirring occasionallyuntil heated through.

My Debonair Shveir's Carrot Kugel

This rich recipe is unlike any other carrot kugel you’veever tried.

• 3 lbs. carrots, scrubbed • 6 eggs (use egg substitute if you prefer) • 1/3 cup flour or 3 Tbsp. corn starch • 1 Tbsp. vanilla • 1 tsp. baking powder • 3/4 cup melted margarine • 1/4 - 1 cup sugar (as needed) • 1/2 tsp. cinnamon • 1/2 tsp. nutmeg

Cook and grind (or puree in food processor) carrots. Combinewith melted margarine, beat in eggs. Add remainingingredients and pour into greased 3 quart casserole or 9" x13" baking pan. Bake uncovered at 350O for 45 minutes.

About halfway through baking time, top kugel with a mixtureof:

• 1/2 cup cornflake crumbs

• 3 Tbsp. brown sugar

• 2 Tbsp melted margarine

• 1/4 cup chopped nuts (optional)

This recipe may be divided by half successfully and can befrozen and reheated at serving time.

--Submitted by BenTzion NovackFrom his Father-in-law,

Mr. Arnold I. Gordon o.h.

Bubby's Rice Kugel

Serves at least 8 as a side dish.

A family favorite … going back to Bialystok!

• 1 cup white rice • 2 cups water • 1 1/2 ounce margarine or butter, softened • 4 eggs, beaten • 1 quart milk (or non-dairy substitute) • 1 - 1 1/2 cup raisins • 1 teaspoon cinnamon • 1 tablespoon sugar or honey (or up to ¼ cup) • pinch of salt

Cook rice in water with butter or margarine. In aseparate, large bowl, beat eggs, add milk, raisins,cinnamon, sweetener and salt; stir well. Add rice andmix. Pour into greased baking dish (at least 2 quartcapacity). Bake at 325o for 45 - 60 minutes. Serve hot orcold.

Enjoy!

--Submitted by BenTzion NovackFrom his Bubby,

Mrs. Bertha Tarre (Tartarsky) o.h.

Mains

The main dish is usually the heaviest, heartiest, andmost substantive dish on a menu.

In formal dining, a well-planned main course canfunction as a sort of gastronomic apex or climax. In sucha scheme, the preceding courses are designed to preparefor and lead up to the main course in such a way that the

main course is anticipated and, when the scheme issuccessful, increased in its ability to satisfy and delight

the diner. The courses following the main course then aredesigned to calm the palate and your tummy.

But, as always, enjoy your cooking experiences. As youwill see, it doesn’t need to by time consuming. Informal

or formal.

And enjoy sharing your main dishes.

Desserts

What can we say?

Find the perfect end to any meal amid this selectionof mouth-watering desserts.

How about something for your favorite chocoholic?

How about cooling and refreshing desserts?

You’ll have a hard time choosing just one of theseto-die-for temptations. These desserts will satisfy

any sweet tooth.

What can we say?

Original Cheesecake

Definitely “not for dieters” recipe!

• 8 oz. cream cheese

• 7.5 – 8 oz farmer cheese

• 1 egg

• 1/2 cup sugar

• 1 prepared graham cracker piecrust

In food processor or blender mix egg and sugar. Cutcream cheese and farmer cheese into 1 oz pieces. Dropone by one into blender on high speed until thoroughlysmooth.

Preheat oven to 400o Pour cheesecake batter intoprepared crust. Place in hot oven for 10 minutes thenlower temperature to 250o for half an hour or until top ofpie is barely golden and center still jiggles somewhat.

Cool cheesecake slowly to prevent from cracking.

Suggestions for flavoring cheesecake:

• Add 1/2 cup drained crushed pineapple

• Pour all but 3/4 cup of cake batter into crust.Dissolve 2 Tablespoons cocoa powder, 1/4-teaspoon instant coffee and 1 Tablespoon sugar in2 Tablespoons water. Blend with reserved batterand marble into cheesecake.

• After baking 25 minutes, top with 1-cup sourcream mixed with 1 T. Vanilla sugar.

Easy Chocolate Brownies

Easy enough for an eight year old to make, deliciousenough for grown-ups!

• ½ cup Cocoa

• ¾ cup oil

• 2 cups sugar

• 4 eggs

• 1 ½ cups flour

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1 cup chopped nuts, or 1-cup chocolate chips

Mix cocoa and oil. When blended, add sugar and eggs,and then stir in flour, baking powder, salt and nuts. Pourinto greased 9” x 13” pan. Bake at 350o for 30-35minutes. Cut when cool.

Enjoy!

Fresh Fruit Soup

Here’s an unusual way to cool off on a hot summer day!

Makes about 12 servings

• 6 cups water

• 1/2 cup orange juice

• 1/4 cup lemon juice

• 1 1/2 cups finely diced pineapple

• 1 medium size firm-ripe mango, peeled pitted and diced

• 3/4 cup finely chopped iceberg lettuce, rinsed and crisped

• 1/2 to 3/4 cup sugar

• 3/4 cup thinly sliced hulled strawberries

In a bowl, pitcher or jar (at least 3.5 quart size), stirwater with orange juice, lemon juice, pineapple, mango,apple and lettuce. Add sugar to taste and stir untildissolved. Cover and chill until very cold, at least threehours or up to two days.

To serve, gently mix strawberries with the fruit-juicemixture then ladle into bowls.

Enjoy!

Menus

General GuidelinesProportions

One of the easiest ways to plan a nutritious meal is to use theU.S. Department of Agriculture's Choose My Plate. Fill half ofyour plate with fruits and vegetables -- with vegetables taking upslightly more space than fruits and equal parts grains andproteins taking up the other half. Serve a glass of milk or a smallportion of dairy on the side for a complete meal.

Foods to Include

Try to include more nutrient-dense foods on your plate, likechoosing whole grains instead of refined grains and low-fatprotein and dairy instead of full-fat. Choose seafood orvegetarian-protein sources such as legumes for some meals, asthese contain high levels of vitamins and minerals but very littlefat. Vary the colors of fruits and vegetables you serve, asdifferent colors indicate the presence of different nutrients. Eatmore foods containing vitamins A and C, fiber, protein, calcium,iron, niacin, riboflavin and thiamine.

Portion Size

No matter how healthy a meal you plan, if you eat too much youwill gain weight. Check nutrition labels to see what a serving isand how many calories a serving contains. For example, oneserving of meat equals 3 ounces, and a half cup equals oneserving of grains, fruits or vegetables, except for raw green leafyvegetables, for which the serving size equals a cup. A cup ofmilk or yogurt is one serving of dairy, as is 1.5 ounces of hardcheese or 2 ounces of processed cheese.

About Chabad of Summerlin and Desert Shores

Since 1996, the Co-Directors of Chabad of Summerlin,Rabbi Yisroel and Rebbitzen Shternie Schanowitzhave nurtured a small assemblage into a growing andvibrant community.

Here is a sample of the services provided:

Synagogue

Children's Club

Bat Mitzvah Club

Mommy and Me

Teen Club

Hands-on Holiday Programs

Women's Group--N'SheiChabad

Anti-Cult & Missionary

Hospital Visitation

Seniors Visitation

Prison Chaplaincy

Adult Education

Regular Classes

One-on-One Study

Bar/Bat Mitzvah Instruction

Community Lectures

Jewish Learning Institute

Kitchen Koshering

Mezuzah and TefillinChecking

Mikvah

Circumcision

Funeral Services – ChevraKadisha

For more info,

contact Chabad of Summerlin at (702)855-0770