VEGETABLES

Coleslaw

Tsimis

Eggplant Dip

Mushroom Sauce

Coleslaw

1 green cabbage

1 carrot

4 celery stalks

1 red pepper

½ green pepper

1 tsp. salt

¼ tsp. white pepper

½ tsp. garlic powder

3 tbsp. vegetable oil

2/3 c. white vinegar

1 tsp balsamic vinegar (optional)

1 c. sugar

Using a food processor, shred the cabbage, grate the carrot, and chop the celery into fine pieces (like relish, not smushed.)  Combine the vegetables in giant mixing bowl with salt.  Shake the bowl, side-to-side and round-and-round , to mix

Add the white pepper and garlic powder, and shake the bowl to mix well.  Set aside for 30 minutes or more.

Add the oil, vinegars, and sugar, and shake the bowl to mix well.  Refrigerate the coleslaw to marinade and enjoy it cold.

Tsimis

12 carrots

1 sweet potato

1 tsp. sugar

salt

1/2 c. raisins

1/2 c. prunes

1 can crushed pineapple with juice (398 ml/ 14 oz.)

1 tsp. cinnamon

1 Macintosh apple

1 tsp. butter or margarine

Peel and wash the carrots and the sweet potato.  Cut the carrots into thick slices and the sweet potato into big chunks.  Place them in a medium-sized pot.  Fill 1/3 of the pot with warm water and cover it.  Cook over medium heat for 45 minutes.  Add the sugar and a pinch of salt.  Reduce the heat to low and cook uncovered for 20 minutes.

Peel the apple and cut it into chunks.  Add the apple, raisins, prunes, pineapple with juice, cinnamon to the pot and mix well.  Cook covered on medium heat for 50 minutes, stirring occasionally.

Reduce the heat to low.  Add 1 tsp butter.  Cook covered until the carrots are very soft, about 10 to 20 minutes.  Cool and enjoy!

Optional:  Add a drop of lemon juice if the tsimis tastes too sweet.

Eggplant Dip

1 big purple eggplant

4 eggs

1/3 Spanish onion

¼ tsp. salt

¼ tsp. white pepper

1/8 c. matzo meal

Wash and dry the eggplant.  With a sharp knife, make slits all around.  Cook the eggplant (in the microwave for 20 minutes, in oven for 1 hour) until wrinkled, soft, and mushy.  Cool.

In the meantime, boil the eggs and cool them in a bowl of very cold water.  Peel and grate them into small pieces.  Peel and cut the onion into large chunks.

Remove the stem of the eggplant.  Cut the eggplant in half from top to bottom.  Remove as many of the seeds as possible while saving the meat.  With a spoon, lightly separate the meat from the skin.

Dice the onion in a food processor.  Add the eggplant meat, eggs, salt, and white pepper, and blend until smooth.  Add the matzo meal and blend again.  Transfer the dip to a bowl, cover and refrigerate.  Enjoy cold with crackers.

Optional:  Add ½ tsp. sugar if the dip is too bitter/spicy/salty.

Optional:  Add a few drops of milk if you plan to keep the dip for more than a few days (so it won’t turn green.)

Mushroom Sauce

20 mushrooms

1 onion

1 tbsp. butter

½ tsp. salt

½ tsp. white pepper

½ tsp. garlic powder

½ tsp. Lipton onion soup mix

Wash and slice the mushrooms.  Peel and dice onion. 

Melt the butter in a medium-sized pot over low heat.  Add the onions and fry them until they are golden brown.  Add the mushrooms, salt, white pepper, garlic powder, Lipton onion soup mix, and 1 tbsp. of water.

Cover the pot and cook for 10 minutes.  Cool and enjoy with roast beef, tongue, or noodles.