November 14, 2013

1⁄2 stick unsalted butter 1 large onion, diced 21⁄2 pounds fresh carrots, peeled and diced (try to use the ones with greens on them; they are much sweeter) 2 ribs celery, leaves included, diced (or use leeks, white parts) 8 cups chicken stock or broth 1⁄4 cup plus 2 tablespoons fresh dill 1⁄2 teaspoon salt CONTINUE »

BY (pareve/dairy)
November 6, 2013

2 cups canned pumpkin puree (1 regular-size can) 1 package (8 ounces) regular or pareve Tofutti cream cheese, slightly softened 1 cup dark brown sugar 2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon pumpkin pie spice or a dash of nutmeg Cream together pumpkin and cream cheese. Add in all other ingredients until CONTINUE »

November 6, 2013

1 can pumpkin 1 can chick peas, drained and rinsed 3 tablespoons tahini (sesame paste) 1 clove garlic 3/4 teaspoon cayenne pepper (more or less) 1/4 teaspoon cinnamon (or more to taste) 21/4 tablespoons olive oil 2 tablespoons lemon juice salt and pepper to taste Place the pumpkin and all remaining ingredients in a food CONTINUE »

November 6, 2013

1/2 cup of unsalted butter or margarine, room temperature 1 cup sugar 2 eggs 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream (Tofutti brand to make pareve) 16-ounce can whole cranberry sauce 1/2 cup crushed pecans Topping: 3/4 cup powdered sugar 2 teaspoons warm water CONTINUE »

BY JTA Wire Service
October 30, 2013

A Kiev rabbi has won a protracted legal battle against a Ukrainian government agency for his synagogue’s ownership of 18 Torah scrolls. The Kiev Economic Court of Appeals ruled last week that Rabbi Moshe Azman’s Central Synagogue in Kiev may keep the scrolls as its possession. Ukraine’s State Archive Service had transferred the scrolls to CONTINUE »