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Shabbat Meals
- Thread starter Torah
- Start date
Ill post anyway.
Does anyone make Friday night Special?
Example: setting out a nice table cloth with nice china, cloth napkins, lighting candles, Special foods, something you normally would not buy. Making meals stand out from the rest of the week meals?
Here is a Sabbath dinner you might like.
Salad- Spicy corn stuffed tomato salad Recipe
Ingredients
2 small to medium sized ripe tomatoes
1/8 cup creamy buttermilk salad dressing
5/8 tablespoon parsley, snipped
1/8 teaspoon pepper
3/8 dash ground red pepper
5/8 cup approximately 4 ears of fresh sweet corn, grilled or boiled
1/8 cup Monterey jack cheese
1/8 cup green pepper, chopped
1/8 cup cucumber, seeded and chopped
1/8 cup onion, chopped
Lettuce leaves to garnish plates
Directions
Place tomatoes, stem side down, on cutting surface. Cut each into 4-6 wedges, cutting just to, but not through, the stemmed end.
Gently spread wedges apart slightly. Sprinkle with salt. Cover and chill.
In a small bowl, combine dressing, parsley, pepper, and red pepper.
In a medium bowl, combine corn, cheese, green pepper, cucumber, and onion. Add dressing mixture and toss gently to coat.
Cover and chill.
Fill tomatoes with corn mixture. Serve on top of lettuce on individual plates.
Potato soup & Cheddar cheese
Ingredients
½ cup butter
½ cup flour
6 cups milk
4 large potatoes, baked, peeled & cubed.
4 green onions thinly sliced
12 strips veg bacon, cooked & crumbled
2 cups cheddar cheese shredded
1 cup sour cream
¾ teas salt
½ teas pepper
Directions
Melt butter in a large pot on low heat, stir in flour cook mixture for 2-3 minutes.
Increase heat to medium and gradually stir in milk. Cook until slightly thicken, about 15 min.
Add potatoes, onions, stirring occasionally; when soup begins to bubble reduce heat. Simmer for 10 min.
Add remaining ingredients, stir until cheese is melted. Serve hot.
Dessert
Lemon Meringue pie
Ingredients:
1 1/2 cups granulated sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
dash salt
1 1/2 cups hot water
3 egg yolks, slightly beaten
2 tablespoons butter
1 scant teaspoon grated lemon peel
1/3 cup fresh lemon juice
1 baked pie pastry, 9-inch
*3 egg whites
*1 teaspoon lemon juice, optional
*6 tablespoons granulated sugar
Preparation:
In a medium saucepan, combine 1 1/2 cups sugar, the cornstarch, flour, and salt; whisk to blend well.
Gradually stir in hot water.
Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low; continue cooking, stirring, for 8 minutes.
Stir about 1/3 cup of the hot mixture into the slightly beaten egg yolks, then return to hot mixture in saucepan.
Bring to a boil, stirring constantly, and cook for 4 minutes longer. Add butter and lemon peel. Slowly stir in 1/3 cup lemon juice.
Pour into baked cooled pie shell.
*Beat egg whites with 1 teaspoon lemon juice (if used) to soft peaks. Gradually *add the 6 tablespoons sugar, beating until stiff peaks are formed and sugar has *dissolved. Spread meringue over the hot filling, covering completely. Bake at *350° for 12 to 15 minutes, until golden brown. Cool pie completely before serving.
Does anyone make Friday night Special?
Example: setting out a nice table cloth with nice china, cloth napkins, lighting candles, Special foods, something you normally would not buy. Making meals stand out from the rest of the week meals?
Here is a Sabbath dinner you might like.
Salad- Spicy corn stuffed tomato salad Recipe
Ingredients
2 small to medium sized ripe tomatoes
1/8 cup creamy buttermilk salad dressing
5/8 tablespoon parsley, snipped
1/8 teaspoon pepper
3/8 dash ground red pepper
5/8 cup approximately 4 ears of fresh sweet corn, grilled or boiled
1/8 cup Monterey jack cheese
1/8 cup green pepper, chopped
1/8 cup cucumber, seeded and chopped
1/8 cup onion, chopped
Lettuce leaves to garnish plates
Directions
Place tomatoes, stem side down, on cutting surface. Cut each into 4-6 wedges, cutting just to, but not through, the stemmed end.
Gently spread wedges apart slightly. Sprinkle with salt. Cover and chill.
In a small bowl, combine dressing, parsley, pepper, and red pepper.
In a medium bowl, combine corn, cheese, green pepper, cucumber, and onion. Add dressing mixture and toss gently to coat.
Cover and chill.
Fill tomatoes with corn mixture. Serve on top of lettuce on individual plates.
Potato soup & Cheddar cheese
Ingredients
½ cup butter
½ cup flour
6 cups milk
4 large potatoes, baked, peeled & cubed.
4 green onions thinly sliced
12 strips veg bacon, cooked & crumbled
2 cups cheddar cheese shredded
1 cup sour cream
¾ teas salt
½ teas pepper
Directions
Melt butter in a large pot on low heat, stir in flour cook mixture for 2-3 minutes.
Increase heat to medium and gradually stir in milk. Cook until slightly thicken, about 15 min.
Add potatoes, onions, stirring occasionally; when soup begins to bubble reduce heat. Simmer for 10 min.
Add remaining ingredients, stir until cheese is melted. Serve hot.
Dessert
Lemon Meringue pie
Ingredients:
1 1/2 cups granulated sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
dash salt
1 1/2 cups hot water
3 egg yolks, slightly beaten
2 tablespoons butter
1 scant teaspoon grated lemon peel
1/3 cup fresh lemon juice
1 baked pie pastry, 9-inch
*3 egg whites
*1 teaspoon lemon juice, optional
*6 tablespoons granulated sugar
Preparation:
In a medium saucepan, combine 1 1/2 cups sugar, the cornstarch, flour, and salt; whisk to blend well.
Gradually stir in hot water.
Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low; continue cooking, stirring, for 8 minutes.
Stir about 1/3 cup of the hot mixture into the slightly beaten egg yolks, then return to hot mixture in saucepan.
Bring to a boil, stirring constantly, and cook for 4 minutes longer. Add butter and lemon peel. Slowly stir in 1/3 cup lemon juice.
Pour into baked cooled pie shell.
*Beat egg whites with 1 teaspoon lemon juice (if used) to soft peaks. Gradually *add the 6 tablespoons sugar, beating until stiff peaks are formed and sugar has *dissolved. Spread meringue over the hot filling, covering completely. Bake at *350° for 12 to 15 minutes, until golden brown. Cool pie completely before serving.
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Thanx Torah! Those look like some tasty recipes.... I think I'll try the pie sometime this week
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Torah, we don't on Friday nights, but we do have special Sabbath meals after church on Sabbath. Always looking for tasty recipes.
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