Friday Night Dinner
I first saw this recipe in Yated Ne’eman and have been making it ever since. It is always a hit. Leave out the crust and you just have a nice lemon mousse.
1-1/2 cups graham cracker crumbs
4 tablespoons margarine, melted
Mix together and press into bottom of 9 or 10-inch spring form pan.
1 cup pareve whip
1 jar (7 ounces) marshmallow fluff
1 can (29 ounces) lemon pie filling
Beat whip until stiff peaks form. Beat in marshmallow fluff and then lemon pie filling. Pour into prepared crust and freeze, covered. Allow to soften in refrigerator 1/2 hour before serving
1 large (32 ounce) bag frozen broccoli,
1 teaspoon kosher salt
¼ cup margarine
Place broccoli in a sauce pan with water to cover. Boil until soft. Drain and mix with salt and margarine. Broccoli at its basic best!
4 salmon fillets (about ½ lb. each)
2 teaspoons chopped garlic
1 teaspoon chopped ginger
½ cup honey
½ cup soy sauce
Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil and coat with a non-stick cooking spray. Lay salmon atop the foil and spread the garlic and ginger over the salmon. Brush with the honey and cover with soy sauce. Bake for 35 to 45 minutes. Can also be grilled.
4 boneless, skinless chicken breasts, cut into 1-inch cubes
½ cup corn starch
¼ cup canola oil
1-1/2 cups broccoli florets
sesame seeds to taste
Mix the chicken and the corn starch in a zip lock bag and shake until well coated. Heat oil in a large skillet and add the chicken and cook until medium brown, turning once while cooking. Pour prepared sauce over the chicken and simmer for 3 minutes. Add the broccoli and sesame seeds to taste. Serve with sticky white rice.
1-1/3 cup water
¼ cup sugar
2 tablespoons soy sauce
2 tablespoons hoisin sauce
½ teaspoon garlic powder
Mix until well blended.
Adapted from a recipe by my friend, Debby Segura
4 large salmon fillets (about 1 pound each)
2 tablespoons Dijon Mustard
2 tablespoons honey
2 teaspoons dill
2 teaspoons cumin
Preheat broiler. Cover a large cookie sheet with aluminum foil and spray with non-stick cooking spray. Lay salmon on top of foil. Spread mustard and then honey over salmon. Sprinkle dill, then cumin on top. If you’re a cumin fan, add a little more). Broil for 5 minutes; then bake in a 400 degree oven for 20 to 25 minutes more. Can be served hot or at room temperature.