Untitled Page

Prep: 10 min, Cook: 1:15.
2 tsp. oil
1 onion\cooked, chopped
2 celery ribs, chopped
13 ounces beets, trimmed and chopped
1/4 lb. white cabbage, shredded
3-3/4 cups vegetable stock
1 Tbs. vinegar
1 bay leaf
3 Tbs. water, approximately

Heat oil in heavy nonstick skillet over medium heat. Sauté onion and celery 4-5 minutes until softened. Add beets and cabbage. Stir in stock, vinegar, salt and pepper to taste, and bay leaf. Bring to a boil. Reduce heat to low, cover and simmer 1 hour. Cool slightly, remove bay leaf and purée in a blender or food processor. Return to the pan, adding water if too thick. Reheat and serve.

Per serving: calories 96, fat 3.2g, 27% calories from fat, cholesterol 0mg, protein 3.0g, carbohydrates 15.9g, fiber 3.4g, sugar 9.9g, sodium 369mg, diet points 2.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.7, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0

Prep: 15 min, Marinate: 1:00, Cook: 1:30, plus refrigeration time.
1 whole chicken, about 3 lbs. each
3 large carrots\cooked, scraped and cut into 1 inch strips
2 celery stalks, cut into 1 inch strips
1 large turnip\cooked, peeled and cut into 1 inch strips
3 parsnips, scraped and cut into 1 inch strips
2 cups leek\cooked, coarsely chopped, including some green
2 quarts chicken soup or broth
4 eggs, lightly beaten
1/2 cup water or seltzer
1/4 cup plus 2 Tbs. schmaltz or oil, melted
1 cup matzo meal

Place first 7 ingredients in a pot just large enough for chicken to be covered with liquid. Bring to a boil over high heat. Reduce heat to low, partially cover and simmer 1 hour, occasionally skimming film from top.

Combine eggs, water, schmaltz and salt and pepper to taste in a bowl. Mix thoroughly. Gradually stir in matzo meal. Cover and refrigerate at least 1 hour. Bring a large pot of water to a boil. Using about 2 tablespoons for each ball, form matzo balls with moistened palms. Drop balls into boiling water. Cover and simmer about 30 minutes.

Carve chicken into serving portions. Put some soup and vegetables, a matzo ball or two, and a piece of chicken in each individual warmed soup bowl.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 782, fat 45.4g, 52% calories from fat, cholesterol 254mg, protein 47.7g, carbohydrates 46.5g, fiber 6.8g, sugar 8.1g, sodium 1241mg, diet points 18.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 4.1, Fruit: 0.0, Bread: 1.7, Lean meat: 5.8, Fat: 5.3, Sugar: 0.0, Very lean meat protein: 0.0

Prep: 15 min, Cook: 15 min.
3 lbs. russet potatoes, peeled and coarsely grated
3 medium onions\cooked, peeled and grated
4 eggs, lightly beaten
1/4 cup all purpose flour
1 cup peanut oil, for frying

Combine grated potatoes and onions in a bowl. Mix gently but thoroughly. Transfer to a sieve placed over a large bowl. Press out the excess liquid with a wooden spoon. Transfer vegetables to another bowl. Discard the liquid from the first bowl, leaving behind the potato starch that settles at the bottom. Add the starch to the grated potatoes and onions. Stir eggs into the potato-onion mixture. Then beat in just enough flour to make a light batter. Season with salt and pepper to taste.

Heat 1/4 inch oil in a heavy nonstick skillet over medium high heat. For each pancake, drop about 2 tablespoons of batter into the oil and flatten with back of a wooden spoon. Fry about 2 minutes. Turn and fry 30 seconds or so on the other side. Do not crowd skillet. Transfer finished pancakes to drain on paper towels. Set aside cooked pancakes in a warm oven until finished.

This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.

Per serving: calories 212, fat 7.4g, 31% calories from fat, cholesterol 75mg, protein 5.9g, carbohydrates 31.5g, fiber 2.9g, sugar 5.1g, sodium 32mg, diet points 4.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 1.5, Lean meat: 0.3, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.0