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United We Cook

May 9, 2009 | by Miriam Baum

Select recipes from a cookbook whose proceeds go to help needy families in Israel affected by terror.

Members of the Long Island Oceanside Community have joined together to compile and publish a new Kosher Cookbook entitled, "United We Cook: The American Jewish Community Cooks for Israel".

Proceeds of this cookbook will be sent to needy families in Israel who suffer from terrorist activity and are in need of economic and medical relief. The group is working with One Family Fund to direct the donations to those in greatest need. Recipes were gathered from all corners of the United States and Israel to include in the compilation. A second volume of recipes is in the works for September 2004. Anyone interested in participating in this worthy endeavor can order cookbooks and/or e-mail their recipe (include your name and community) to:, or to .

"Don't let what you cannot do interfere with what you can do", is the philosophy that has given this group the momentum and motivation to channel their efforts on behalf of the terrorist victims in Israel.

Cost per book is $25 plus $4 to ship and is payable to "One Family Fund". Mail to Miriam Baum 3272 Judith Lane Oceanside, N.Y. 11572

Select recipes from "United We Cook."

Lo Cal Vegetable Soup (Pareve)

1 small or med. head cabbage (shredded)
2 onions (finely sliced)
4 stalks celery (sliced)
4 carrots (sliced or cubed)
4 zucchinis (sliced or cubed)
fresh Italian parsley (1/2 bunch)
2 large cans chopped tomatoes (or whole)
2 Tbls. Salt
fresh ground pepper (5 twists of the mill)
1 Tbls. crushed garlic
1/2 c. sugar or diet sweetener
8-10 Qts. Water
Vegetable or olive oil spray to coat pot

Spray soup pot with veg. spray to coat. On a low fire, saute onion, celery, cabbage, garlic until somewhat soft. Add cans of tomatoes. Add some water to the cans to rinse the tomato residue and add to the soup pot. Add salt, pepper, carrots, zucchini, sugar and more water and cook on medium heat. Simmer until vegetables soften. Add chopped Italian parsley and shut fire. Let soup cool down before refrigerating or freezing in containers. Note: If you like the cabbage finer, use the shredding blade instead of t he slicing blade of your food processor. Miriam Baum, Oceanside, NY

Miriam Baum's Easy One Pot Lo-Mein

1 pkg. fine egg noodles
1 cup minute rice
1/2 cup oil (olive oil is healthiest)
1 package onion soup mix
1 cup boiling water
1 cup chicken broth (or 1 can chicken soup, or 1 cup hot water with a dissolved bouillon cube)
1 8 ounce can of mushrooms

Directions: Brown the UNCOOKED noodles in the oil over a medium fire. Keep turning until all noodles are golden brown. Add rice, stir. Add soup mix, mushrooms, broth and water. Stir, cover and remove from heat. Let it sit for a while. Stir. (Can be reheated in a shallow pan in the oven.)


2 8 oz. containers non-dairy dessert topping, whipped
1/2 cup chocolate syrup
1 package Vanilla filled chocolate cream sandwich cookies
1 tsp. Vanilla extract
Optional items: marshmallow fluff, chocolate bits, Pareve instant pudding, chopped nuts

1 plastic new planter pot
1 silk plant
Saran wrap

Crush the cookies in a food processor but only until coarse but not fine. Set aside. Whip the topping. You may add vanilla extract for a vanilla ice cream effect or you may divide the topping into two bowls and create chocolate ice cream by adding the syrup. Place a lid from a plastic take out container or from a margarine tub on the bottom of the planter to seal the drainage holes. Then layer cookie crumbs, pudding, whipped topping, more crumbs, fluff, syrup or chocolate bits, nuts, or whatever you chose to layer in the pot. Keep a reserve of coarse cookie crumbs for the very top and fill the pot. The coarse crumbs will resemble top soil. Place a plastic straw through the center of the filling, cover the pot with plastic wrap and freeze. Remove from freezer about 10 minutes before serving. Wrap plastic wrap around the plant stem and spread the leaves open. Remove the straw and place the stem of the plant in the hole. Add a trowel for serving. You may use the plant as a centerpiece and serve at dessert time. Enjoy everyone's surprise.

Eggplant Rolitini

Marinara Style sauce
2 eggplants (about 8 inches long)
Olive Oil cooking spray
1 10ounce package frozen chopped spinach (thawed)
1- 1/2 cup Ricotta cheese
1-1/2 cup grated mozzarella

Cut eggplants lengthwise into 1/4 inch thick slices. Arrange slices on non-stick baking sheets in single layer. Spray both sides of eggplant slices with the cooking spray. Bake slices for 10 minutes at 425. Turn and bake 5 to 10 minutes more until tender. Cool.

Combine spinach with cheeses. Mix well. Spray 12 x 18 baking pan with cooking spray. Spread spinach mixture evenly on eggplant slices and roll each, beginning at the shorter side. Place rolls seam side down, in baking dish. Cover dish with foil and bake 20 minutes at 350. Spread some of the marinara style sauce (any flavor per taste, toasted onion garlic is nice), Over the rolls. (You may sprinkle with more grated cheese, too) Bake uncovered for another 10 minutes. Makes 4 to 6 servings.

Adapted from 101 Wraps and More
by Aliza Baum Solomon, Forest Hills, N.Y.

Krispy Treat Ice Cream Bars (Pareve)

1 box cocoa pebbles cereal
1 large jar marshmallow Fluff
1/2 stick lo-fat margarine
2 containers pareve whipping cream

Prepare krispy treats by softening marshmallow fluff and margarine. Blend together and add enough cocoa pebbles to absorb the marshmallow mixture. Press half the mixture into a rectangular pan. Whip the dessert whip until firm. You may flavor it with 1 tsp. extract of your choice (almond, vanilla) or create a mint flavor with mint extract and a few drops of green food coloring. Spread the whip over the krispy treats, then layer the remaining krispy treat mixture over the whip. Cover and freeze. Remove from freezer about 10 minutes before serving so it can be cut into bars or squares.

Sara Leifer, Flushing, N.Y.

Cotton Candy Cake (NONFAT)

1 Angel Food cake mix
1 tsp. vanilla or almond extract
Red, yellow, green food coloring

Prepare cake mix as indicated on box. Add extract. Divide batter equally into three bowls. In each bowl add about 3 drops of one color. Mix each well. You now have cake batter in three different colors (light pink, mint green, light yellow). Layer the three colors in an angel food cake pan as follows, pink, yellow, green. Bake as directed. When the cake is removed and sliced it will appear as a rainbow marble cake. You may frost or ice as you like.

White Icing

1 small jar marshmallow fluff
1/2 cup shortening
1 cup confectioner's sugar
1/2 tsp. vanilla extract
1 egg white
Beat all together until fluffy.

(To soften fluff, heat for a few seconds in the microwave)

Miriam Baum




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