National Council of Jewish Women
An eclectic sampling, from (imitation) crab salad to Syrian lemon chicken2005-11-07 08:38:44
National Council of Jewish Women of Canada, Toronto Section is a non-profit, volunteer service organization of over 800 women, dedicated to enhancing the lives of individuals in our community.
Toronto Section has contributed over a century of Study, Service and Social Action. It has been a catalyst for change and a powerful pioneering force on behalf of children, youth, the elderly, families, the disabled, new Canadians and the disadvantaged. Toronto Section initiated many programs and proudly handed them over to the community, including: Bernard Betel Centre for Creative Living, Block Parents, Junior Kindergarten (under the auspices of North York Board of Education), Jewish Camp Council, English As-A-Second-Language, services to the physically challenged, and citizenship preparation. Now, well into our second century, Council continues to make a difference in the community.
Passed on by Noreen Kasman's mother.
- 1 mature/soup chicken, cut in quarters
- 1 cooking onion, peeled
- 1 carrot, peeled and cut in chunks
- Few stalk's worth of celery leaves
- 1 root parsley (petrushka)
- Kosher salt, to taste
1. Place all ingredients in a large soup pot. Cover with boiling water (boiled in a kettle) and return to boiling. Loosely cover and simmer until chicken is tender, about 2-3 hours. During cooking period, taste and add salt as needed.
2. When cool, skim off fat, and discard the petrushka and celery leaves. Serve with thin noodles and the carrot and onion, as desired.
Syrian Lemon Chicken Stew
- One 3 - 3 1/2 lb chicken, cut in 10 and skinned
- 1 cooking onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 1/4 cup flour
- 1 tbsp dried oregano
- 3 cups chicken stock
- 1 cup dry white wine
- 2/3 cup sliced green Mediterranean-style olives
- 1/4 cup fresh lemon juice
- Pepper to taste
1. Place chicken, onion, and garlic in large casserole or roasting pan. Sprinkle with flour. Add stock, wine, and lemon juice. Sprinkle olives over top. Cover and bake at 350? F for 1-1 1/2 hours until tender.
Tips: Nice to serve with Israeli couscous, regular couscous, or rice.
For Passover, substitute flour with matzo meal or cake meal.
Imitation Crab Salad
Adapted from a recipe given to Noreen by her hairdresser.
- 8 oz imitation crab
- 1 small jar marinated artichokes
- 1 hard-boiled egg, grated
- 1/2 can red kidney beans
- Any type oriental sesame style dressing, to taste
1. Combine all ingredients and serve over lettuce leaf on each plate.
Adapted from Noreen's mother's recipe which she got from someone in her Welland community.
- 3 eggs
- 1 cup white sugar
- 2/3 cup oil
- 3 cup flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup strong cooled coffee
- 1 cup buckwheat honey
- 2 tbsp liqueur
- 3/4 cup chopped walnuts
1. Beat together eggs, sugar, and oil. Combine flour, baking powder, and baking soda. Combine coffee, buckwheat honey, and liqueur. Add flour mixture and coffee mixture alternately to the eggs. Stir in chopped walnuts. Pour into a tube pan and bake at 350? F for 1 hour and 10 minutes.