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Y2 Nosh

May 9, 2009 | by Emuna Braverman

Culinary treasures from a community cookbook.

By Y2Nosh, Class of 2000, Harkham Hillel Hebrew Academy

With my family as guinea pigs, we're testing out recipes in community cookbooks throughout the country. These recipes are from a school close to home and they were a big hit. Especially the pineapple kugel!

To order this cookbook, please mail your request to:

Cookbook Committee Class of 2000
Harkham Hillel Hebrew Academy
9120 West Olympic Boulevard
Beverly Hills, CA 90212

Emuna Braverman

Janis Friedman

1/2 yellow bell pepper
1 to 2 c. dry white wine
1 tsp. basil
1 Ib. salmon fillet
1/2 red onion
1/2 red bell pepper
1/2 green bell pepper

Slice onion in very thin rings. Spread V2 over the bottom of a rectangular Pyrex dish. Lay salmon on top of onion slices. Pour wine over fish. Sprinkle the basil over the fish. Wash and seed the bell peppers. Slice in long thin strips. Lay the remaining onion over the fish, then lay the bell pepper strips in a pattern partially over the fish and partially laying in the pan around the fish. Bake 10 to 15 minutes until just done. Broil 3 to 4 minutes to cook the pepper and top a little extra. Do not brown! Refrigerate and serve cold at lunch.

This is great before the main dish or with a dairy meal. My boys even finish it off the next day.


Frances Miller

Cole Slaw:

1 pkg. green coleslaw
1 bunch scallions, sliced thin
1/2 c. slivered toasted almonds
1 pkg. Ramen noodles, crumbled (without the soup packet)


1/4 c. sugar
1 tsp. salt
1 tsp. pepper
1/2 c. salad oil
1/4 c. rice vinegar

Combine salad ingredients and marinate with dressing. Yum yum! Better make 2 batches!

Steve Friedman's favorite "Oriental Cole Slaw" as prepared by Fran Miller from Susan Baum's recipe, that she got from Perri Victor.

Yael Kessler

1 head cabbage, shredded coarsely
3 Tbsp. natural sunflower seeds
6 scallions, thinly sliced (including some of the green part)
3/4 c. thin chow mein noodles
2 Tbsp. slivered almonds

Combine all ingredients just before serving. Pour over 3/4 dressing and toss very well.

1/4 c. sugar
1/2 tsp. pepper
1 tsp.. salt
1 c. Wesson oil
6 Tbsp. white vinegar


My mom makes it every single Shabbos and we never get sick of it!


Lisa Vidikan
Magder Family Friend

2 containers chicken soup mix
1 medium cabbage
3/4 c. sliced almonds (toasted)
3 scallions
1/3 c. oil
5 Tbsp. vinegar
3 Tbsp. sugar
1/4 tsp. pepper

Combine first 4 ingredients in bowl. Add dressing and toss.
So easy, so good!


Birnbaum Family

2 boxes frozen cooked squash, defrost
1/4 to 1/2 c. Coffee Rich
4 eggs
1 stick margarine, melted
1 c. sugar
1 c. flour

Mix squash and margarine. Add sugar and flour. Beat eggs with Coffee Rich. Add to mixture. Sprinkle with cinnamon. Bake at 350° uncovered for 1 hour.

This recipe is from Susan's sister-in-Iaw in New York. I've given this recipe to so many people that it's become a West Coast favorite.




Monique Rad
1 pkg. wide noodles (large) 3 eggs
1 stick parve margarine, melted
3/4 c. sugar
1 pkg. vanilla sugar 1 large can crushed pineapple (with juice)
1 small can pineapple rings (decoration)

Mix eggs, margarine, sugar, vanilla, sugar, and crushed pineapple together. Add mix to cooked noodles in a 12x9 inch pan. Decorate with pineapple rings. Cook for 1 hour at 350°. Don't cover it. It came from my Grandma Esther. It tastes good and is easy to make.



1 roll Odense pure almond paste
1 unbaked 9 inch pie crust
5 baking apples, peeled, cored and sliced (5 c.)
1 c. sweetened dried cranberries
1/4 c. sugar
1/4 c. chopped almonds
1 tsp. cinnamon, divided
1/2 c. all-purpose flour
1/2 c. uncooked oats
1/2 c. brown sugar
6 Tbsp. butter

Preheat oven to 375°. Roll almond paste between 2 sheets of wax paper to form an 8 to 9 inch circle. Press rolled almond paste into the bottom of unbaked pie crust. In a bowl combine apples, cranberries, sugar, and 1/2 teaspoon of cinnamon. Pour into pie shell. In a bowl, combine remaining cinnamon, flour, oats, and brown sugar. Cut butter into flour mixture until crumbs are formed.

Bake 15 minutes. Reduce heat to 350° and bake additional 30 to 35 minutes or until outer edge of filling seems set. Let cool completely on a wire rack. Just before serving, decorate around edge with rosettes of whipped cream, if desired. Makes 8 servings. This is for our friend, Steve Garrett, who cannot get enough of this pie.



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