Saturday, March 25, 2023

It’s hard to believe the Nine Days will soon be upon us. Don’t stress. It’s easier than you think. Here are some easy dairy/parve options for you to try for your family.

Chop Suey

1 medium onion diced

1 stalk celery chopped

1 ½ cups water

¼ cup soy sauce

3 tablespoons corn starch

1 ½ tsp molasses

1 box Morningstar Farms Grillers Original

Sauté onion in oil until translucent. Place veggie patties in oven and cook according to package directions. Add chopped celery, 1 ½ cups water, and ¼ cup soy sauce to onions and bring to a boil. Turn heat to low, cover, and simmer for 15 minutes or until celery is tender. Mix cornstarch in ¼ cup water and add to boiling mixture. Add molasses. Cut cooked veggie patties into bite size pieces and add to pot. Serve over rice. You can top with chow mein noodles if desired.

Tuna Puffs

4 tab butter

½ cup flour

2 large eggs

½ cup cheddar cheese grated

½ cup hot water

6 oz tuna canned in water, drained

16 oz cream cheese

1 tab milk

Melt butter in ½ cup boiling water. Add flour. Stir very well. Cook and stir until this mixture forms a ball that doesn’t separate. Remove from heat and cool slightly. Add egg and beat well until smooth. Add grated cheese. Drop dough onto greased baking sheet (or my favorite, parchment paper) using 1 level tsp dough for each puff. Bake at 400 degrees about 20 minutes. Remove puffs from oven. Cool and split open. Combine tuna, cream cheese, and milk and fill each puff with 2 teaspoons. Makes about 24.

Cheese Latkes

3 eggs

1 cup milk

1 cup cottage cheese drained

1 ½ cup flour

1 tsp. baking powder

1 tsp. salt

5 tbs. sugar

1 tsp. vanilla

Mix all together. Fry in oil until cooked. Delicious!!!

Easy Vegetable Cutlets

1 20-oz pkg. frozen vegetables

2 eggs

1 medium onion

1 tsp. salt

¾ cup four

Oil for frying

Cook vegetables. Process eggs onion and cooked vegetables. Add salt, flour and mix together. Fry in one inch of oil.

Gail Hochman has been a resident of Bergen County for over 30 years and has been blessed with many grandchildren.

By Gail Hochman

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