> Family > Kosher Recipes

Rosh Hashanah Recipes: 30 Minutes or Less

May 9, 2009 | by Chef Herschel Arnow

Oh no! It's Rosh Hashanah already! What am I going to cook?

It happens to all of us. "I can't believe where the time went! Just yesterday...." With food -- like other aspects of your life -- you have to get something together. People are counting on you. Take one or two deep relaxing breaths, let out a big sigh, God for help and let's get started.

For whatever reason you are rushed, holiday time traffic or unexpected company, you can use these recipes to get you back on schedule. Any one of these can be prepared in 30 minutes or less.


*       *       *


Beef-Tomato Skillet

  • 4 beef cube steaks, cut into strips
  • 1 medium onion, sliced and separated into rings
  • 2 tbsps. margarine
  • 1 cup water
  • 1 envelope beef-flavored mushroom soup mix
  • 1 medium tomato, chopped
  • 1/4 cup dry red wine
  • hot cooked noodles


In a skillet quickly cook steak strips and onion in margarine until tender. Add water and dry mushroom soup mix; simmer over a low heat for 10 minutes. Stir in tomato and wine; heat through. Serve over hot cooked noodles.

Makes 4 servings.


*       *       *


Jiffy Steak au Poivre



  • 2 beef cube steaks
  • 1 tsp. freshly ground pepper
  • 2 tbsps. margarine
  • salt
  • 2 tbsps. Kosher brandy


Sprinkle beef cube steaks on both sides with freshly ground pepper, pressing in firmly with your hands. In a medium skillet brown the steaks very quickly in margarine, about 1 minute on each side. Sprinkle with salt. Add brandy to the skillet; flame. Remove the steaks to a warm serving platter; pour pan drippings over.

Makes 2 servings.


*       *       *


Stir-Fry Beef with Asparagus



  • 1 lb. steak, partially frozen
  • 2 tbsps. soy sauce
  • 1 tbsp. corn starch
  • 1 tbsp. cooking oil
  • 12 fresh asparagus spears
  • boiling water
  • 3 tbsps. cooking oil
  • 1 tsp. sugar
  • 2 tbsps. dry sherry
  • 2 tbsps. chicken broth


Using a sharp knife, cut the steak across the grain into very thin slices. Combine the soy sauce, corn starch and the 1 tbsp. cooking oil; pour over the beef slices and stir to coat all the meat. Cut fresh asparagus on the bias into 1-inch pieces. Drop the asparagus pieces into a pan of boiling water. Simmer 1-2 minutes. Drain well.

Heat the 3 tbsps. cooking oil in a skillet or wok until sizzling. Sprinkle sugar over the hot oil. Add the beef strips; cook and stir quickly for 1 minute. Add the asparagus pieces; cook, stirring constantly, 1 minute more. Stir in the dry sherry and the chicken broth; cook ½ minute more.

Makes 4 servings.


*       *       *


Barbecue-Sauced Kabobs



  • 1/2 cup hot-style catsup
  • 2 tbsps. packed brown sugar
  • 1 tbsp. lemon juice
  • 1 tbsp. vinegar
  • 1 tsp. Worcestershire sauce
  • 1 medium zucchini, cut in 1-inch slices and halved (1/2 lb.)
  • cooking oil
  • 1 lb. beef, cut in 11/2 -inch cubes
  • 1 16-oz. can whole white potatoes
  • snipped parsley
  • hot cooked rice


Preheat broiler. Combine the first 5 ingredients. Brush the zucchini lightly with oil. On 4 long skewers alternately thread beef, potatoes and zucchini. Brush with catsup mixture. Broil 4-5 inches from the heat for about 20 minutes; turn once and brush occasionally with sauce. Stir the parsley into the rice. Serve the kabobs on rice. Serves 4.


*       *       *


Herbed Halibut Sauterne



  • 2 fresh or frozen halibut steaks
  • 1 tbsp. fresh or frozen chopped onion
  • 2 tbsps. margarine
  • 1/4 cup sauterne
  • 2 tsps. lemon juice
  • 1/2 tsp. dried parsley flakes
  • 1/8 tsp. dried rosemary, crushed


Thaw frozen fish. Preheat boiler. Cook onion in butter until tender. Add the next 4 ingredients. Simmer 3-4 minutes. Sprinkle the fish with salt; brush with the wine mixture. Broil 5-6 inches from the heat for 16 minutes; turn once and brush occasionally with the wine mixture. Heat the remaining wine mixture; serve over fish.

Makes 2 servings.


*       *       *


Meat and Rice Skillet



  • 1/2 cup fresh or frozen chopped onion
  • 1/2 cup fresh or frozen chopped green pepper
  • 2 tbsps. cooking oil
  • 1 29-oz. can tomatoes, cut up
  • 1 12-oz. pkg. cold cuts, cut in cubes
  • 13/4 cups water
  • 1 tsp. paprika
  • 1 bay leaf
  • 1/2 tsp. dried thyme, crushed
  • 1/2 tsp. dried oregano, crushed
  • 1/4 tsp. garlic powder
  • 11/2 cups uncooked packaged precooked rice




In a large skillet cook the onion and green pepper in hot oil until tender. Stir in tomatoes, cubed cold cuts, water, paprika, bay leaf, thyme, oregano, and garlic powder. Cover; simmer 15 minutes. Stir in rice. Cover; simmer 2 minutes more. Remove the pan from the heat; let stand, covered, for 5 minutes. Remove the bay leaf before serving.

Makes 6 servings.


*       *       *


Oriental Chicken



  • 2 cups cubed cooked chicken
  • 2 cups chicken broth
  • 1 6-oz. pkg. frozen pea pods
  • 1 5-oz. can water chestnuts, drained and thinly sliced
  • 2 tbsps. sliced green onion
  • 1/2 tsp. ground ginger
  • 1/4 cup corn starch
  • 1/4 cup cold water
  • 3 tbsps. soy sauce
  • 2 medium tomatoes, cut in wedges
  • Chow mein noodles, warmed, or hot cooked rice


In a skillet or wok combine chicken, chicken broth, pea pods, water chestnuts, green onion and ginger; heat to boiling. Combine corn starch, water and soy sauce; stir into the chicken mixture. Cook and stir until the mixture is thickened and bubbly. Add the tomato wedges and heat just until hot. Serve on chow mein noodles or cooked rice. Pass additional soy sauce, if desired.

Makes 4-5 servings.


*       *       *


Herb Mayonnaise

  • 1 cup mayonnaise or salad dressing
  • 2 tbsps. finely chopped onion
  • 1 clove garlic, minced
  • 1 tbsp. lemon juice
  • 1 tbsp. dry sherry
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. dried mixed salad herbs

Combine mayonnaise, onion, garlic, lemon juice, sherry, Worcestershire, and herbs; mix well.


Makes 11/4 cups.


*       *       *


Pink Fruit Dressing

  • 1 cup mayonnaise or salad dressing
  • 1/3 cup cranberry juice cocktail
  • dash salt
  • Rice Krispies


Mix the mayonnaise or salad dressing, cranberry juice cocktail and dash salt. Stir in Rice Krispies.

Makes 1 1/3 cups.


*       *       *


Lima Salad



  • 2 hard-cooked eggs
  • 1 16-oz. can lima beans, chilled and drained
  • 1/2 cup diced celery
  • 2 tbsps. sweet pickle relish
  • 1/3 cup mayonnaise or salad dressing
  • 2 tbsps. snipped parsley
  • 2 tsps. prepared mustard
  • lettuce cups


Chop one egg. Combine the chopped egg, beans, celery and relish. Blend in the mayonnaise, parsley, mustard and dash salt. Serve in lettuce. Slice the remaining egg; use for garnish.

Makes 6 servings.


*       *       *


Stir-Fried Beans



  • 1 tbsp. cooking oil
  • 1 9-oz. pkg. frozen green beans, thawed
  • 1 chicken bouillon cube
  • 1/4 cup boiling water
  • 2 tbsps. sliced green onion
  • 1/4 tsp. salt
  • 1 tbsp. cold water
  • 1 tsp. corn starch


Heat cooking oil in a 10-inch skillet or a wok. Add thawed green beans and cook, stirring frequently, for 3 minutes. Dissolve the chicken bouillon cube in boiling water. Add to the beans with sliced green onion and salt. Cover; cook over medium heat until the beans are crisp-tender, 3-5 minutes. Blend cold water and corn starch; add to the beans. Cook, stirring constantly, until the vegetables are coated.

Makes 4 servings.


*       *       *


Parsley Margarine

Try this on beans, carrots, peas or corn.



  • 1/2 cup margarine, softened
  • 2 tbsps. finely snipped parsley
  • 1 tsp. snipped chives
  • 1/2 tsp. lemon juice


Whip together margarine, parsley, snipped chives, and lemon juice. Serve on cooked vegetables.

Makes 1/2 cup.


*       *       *


Deviled Green Beans



  • 1 8-oz. can cut green beans
  • 1 1/2 tsps. margarine
  • 1 tsp. prepared mustard
  • 1/2 tsp. Worcestershire sauce
  • dash salt
  • dash pepper
  • cracker crumbs


Heat beans; drain. Add margarine, mustard, Worcestershire sauce, salt, and pepper; stir gently until blended. Sprinkle with cracker crumbs.

Makes 2 servings.

Quick Glazed Sweet Potatoes



  • 1/3 cup water
  • 1/4 cup packed brown sugar
  • 3 tbsps. margarine
  • 1 tbsp. orange-flavored breakfast drink powder
  • 1 17 oz. can sweet potatoes, drained
  • snipped parsley (optional)


In a medium skillet combine water, brown sugar, margarine and drink powder. Cook and stir until bubbly. Add sweet potatoes; cook, uncovered, over medium heat about 10 minutes, turning to glaze all sides of the potatoes. Sprinkle with parsley, if desired.

Makes 4 servings.


*       *       *


Green Been Succotash

  • 1/4 cup fresh or frozen chopped onion
  • 1/4 cup fresh or frozen chopped green pepper
  • 2 tbsps. margarine
  • 1 16-oz. can French-style green beans, drained
  • 1 16-oz. can whole kernel corn, drained


Cook onion and green pepper in margarine until tender but not brown. Add beans and corn. Season with salt and pepper. Cover; heat through. Garnish with green pepper rings, if desired.

Makes 8 servings.


*       *       *


Pea Pods with Mushrooms

  • 1 7-oz. pkg. frozen pea pods
  • 1 3-oz. can sliced mushrooms, drained
  • 2 tbsps. margarine

Cook pea pods in boiling salted water until tender but still crisp. Meanwhile, cook mushrooms in margarine. Drain pea pods; combine with mushrooms and margarine. Season with salt and pepper.


Makes 4 servings.


*       *       *


Strawberry-Peach Sundae



  • 2 tsps. sugar
  • 1 tsp. corn starch
  • 1 10-oz. package frozen strawberries, thawed
  • 1 83/4-oz. can peach slices, drained
  • 1/3 cup rum
  • vanilla ice cream


In a small saucepan combine the sugar and corn starch; gradually stir in half the strawberries. Cook, stirring constantly, over medium heat until thickened and bubbly. Remove from heat. Stir in remaining strawberries and drained peach slices. Heat rum in a ladle or small pan; flame and pour over fruit mixture. Serve over vanilla ice cream.

Makes about 11/2 cups sauce.

Recipes from Better Homes and Gardens After Work Cookbook



Leave a Reply

🤯 ⇐ That's you after reading our weekly email.

Our weekly email is chock full of interesting and relevant insights into Jewish history, food, philosophy, current events, holidays and more.
Sign up now. Impress your friends with how much you know.
We will never share your email address and you can unsubscribe in a single click.
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram