א קאָשער מאָלצייַט
(A kosher moltsayt)
Meal consists of: Beef; Latkes; Fresh tossed salad or steamed broccoli
Roast beef
Start it 3 to 4 hours before your mealtime. Place 5 pound roast in a roaster with enough water to cover it, 1 onion sliced and 3 cloves garlic, sliced. Sprinkle small amount of salt and pepper over roast. Bake at 300 degrees the entire time, basting frequently with its own broth.
Latkes
Peel 7 large potatoes. Wash them well. Chop 3 potatoes and immerse them in water in medium pot and boil until very tender. Grate last 4 potatoes in food processor or hand grater.Mince 1 onion, 3 cloves garlic. When all potatoes are ready, combine them and the onion and garlic in a bowl.Pour in2/3 cup corn, rice or matzo meal (gluten free matzo meal)1 teaspoon baking powder1 teaspoon salt1 teaspoon pepper3 tablespoons applesauce3 tablespoons olive oil. Combine all ingredients well. Heat 3/4 cup corn oil in a cast-iron skillet. When pan and/or oil is very hot, pat potato mixture into small cakes and put on to cook. Make sure potato patties are a golden brown on both sides, and inside is slightly firm before removing from the pan. Drain on paper towels. Serve warm.
Vegetable Options
Salad
Palestinian Cabbage Salad
Chop very finely:
1 green cabbage
1/4 red cabbage
4 radishes
3/4 can of black olives, sliced
3 green or 1 bulb onion
4 cloves garlic, minced
3/4 cup small-clumped cauliflower
1/3 green bell pepper
4 small carrots
Fresh parsley
Squeeze 1/2 lemon over the top. Mix in olive oil or Italian salad dressing.
Tossed Salad
Ingredients for very large salad (increase or decrease as needed) and Items needed:
1 clove garlic
1 head romaine lettuce, each leaf washed and chopped with lettuce knife into small bite-size pieces (be very gentle with lettuce, so as not to bruise it)
1 head green leaf lettuce, each leaf washed and chopped with lettuce knife into small bite-size pieces (be very gentle with lettuce, so as not to bruise it)
1 head red leaf lettuce, each leaf washed and chopped with lettuce knife into small bite-size pieces (be very gentle with lettuce, so as not to bruise it)
2 large carrots, peeled and grated
1 large red onion, minced very finely
1 cucumber, washed, peeled and chopped (remove seeds if needed)
2 large tomatoes, washed and diced
One 12 ounce can sliced black olives (optional)
1 head broccoli, washed, and cut into very small flowerets
3 sprigs fresh Italian parsley, washed and minced
Method:
Cut clove of garlic in half, and, placing the inside part of the garlic piece onto the very large salad bowl, rub entire bowl from top to bottom with garlic. Then thoroughly mince the garlic and sprinkle it everywhere around the bowl.
Next, prepare the lettuce as stated above and place in bowl.
Next, evenly sprinkle the grated carrot over entirety of lettuce.
Then the onion.
Then the cucumber.
Then the cucumber.
Then the tomato.
Then the olives.
Then the broccoli.
Finally, garnish with the parsley.
Gently Steamed Vegetables
This method can be used for these vegetables:
Asparagus
Broccoli
Cabbage
Cauliflower
Green Beans
And other delicate fresh vegetables
Wash vegetables and load them into a strainer. Fill a very large pot halfway with water and bring water to a boil.
When the water is boiled, place the strainer full of vegetables on top of pot of boiling water. Place lid over strainer of vegetables.
Steam vegetables until they are tender.
