The Miles Nadal Jewish Community Centre is dedicated to serving the community, cultural, educational and recreational needs of downtown Toronto. Its programs and services are guided by Jewish values and are open to all members regardless of race, origin or religious affiliation. We provide recreation, pre-school, nursery school, after school programs, sports, children's activities, cultural arts, seniors activities, and holiday celebrations. Morning services are held twice weekly in the Michael Bernstein Chapel. MNJCC also offers Sunday Morning Study Series, Movie Nights, Adult Education classes including Conversational Hebrew and Yiddish, and a community choir.

All recipes were submitted by Roslyn Angel Kaman. 

Menu:

• Salad Cuite
• Baked Chicken and Potatoes
• Fasolia Yachni (Green beans in tomato sauce)
• Horta Salada (Dandelion leaves)
• Blueberry Pie

These are all recipes from my mother's self-published cookbook, "Hannah's Kitchen." My mother, Hannah Clara Angel (nee Brandes) was born in 1931 in London, England. She was the youngest of five children. She survived the Depression and the London Blitz. She met my father, Saltiel Angel, while vacationing in Greece.  Saltiel was born in Salonika in 1921; he fought in the Greek army in WWII and lost his whole family in the Holocaust. Although when they met, he spoke no English and she spoke no Greek, they fell in love and got married. They lived in Greece for the first two years of their marriage before immigrating to Montreal, Quebec. In Greece, my mother fell in love with the Greek culture, food, and language. She became fluent in the language and exceptional at the Greek style of cooking. My father passed away in 1981 and sadly, we lost my mother in 2003. But, we have our memories and a wonderful legacy of exceptional cooking in the form of "Hannah's Kitchen."   

Salad Cuite

Ingredients:

• 3 or 4 red peppers
• 1 large can Italian tomatoes
• 3-4 cloves garlic
• 1 tsp paprika
• Fresh pepper
• 2 tbsp olive oil

Directions:

1. Wash peppers and cut up in small pieces. Fry in oil for about 10-15 minutes, until browned. Drain tomatoes well and cut in small pieces. Add tomatoes to peppers; add chopped garlic and paprika. Simmer for 1 hour or until liquid is absorbed. Best served cold.

Baked Chicken and Potatoes

Ingredients:

• 1 whole chicken
• 6-8 medium potatoes
• 1 tbsp oregano
• 2 tbsp lemon juice
• 3 cloves garlic, chopped
• 1-2 cups water

Directions:

1. Put chicken in large oven pan and heat at 450? F to brown chicken for about 10 minutes. Turn chicken over and brown another 5 minutes. Pour off excess fat, add all ingredients, and bake for 1 1/2 hours at 350? F, basting frequently.

Fasolia Yachni (Green beans in tomato sauce)

Ingredients:

• 1 lb green string beans
• 1 can tomatoes, or 2 tbsp tomato paste
• 1 onion, chopped
• 1/4 cup parsley
• 2 cloves garlic, chopped
• 3 potatoes, quartered (optional)
• 2 tbsp olive oil

Directions:

1. Clean beans and cut off the tips. Fry onion in oil until brown. Add beans and potatoes and fry for 10 minutes; stir constantly so as not to stick. Add tomatoes or paste diluted in water. Add all other ingredients and simmer for 45 minutes until soft. Best served cold.

Horta Salada (Dandelion leaves)

Ingredients:

• 1 bunch dandelion leaves
• Olive oil and lemon to taste

Directions:

1. Boil leaves until stalks are not bitter. Sometimes it is necessary to throw away the first batch of water and re-boil. Let cool. Add olive oil and lemon to taste. Best served cold.

Hindy's Scrumptious Blueberry Pie

Ingredients:

Pie Crust:

• 2 cups flour
• 1/2 - 1 tsp salt
• 1 tbsp sugar
• 1/3 lb Crisco
• 2 tbsp soft margarine
• 4-6 tbsp orange juice (or apple juice)

Filling:

• 5 1/2 - 6 cups blueberries (depending on size)
• 1/2 - 1 lemon (depending on size and how much juice), approximately 1 1/4 cup lemon juice
• 3 tbsp flour
• 1/4 - 1/2 cup sugar, to taste

Directions:

1. Pie Crust: With a pastry cutter, mix all ingredients except orange juice together until incorporated and grainy. Add 4-6 tbsp orange juice or apple juice into mixture and mix with fork until a ball is formed. Divide the dough into two balls (the bottom crust should be slightly bigger than the top).

2. Lightly flour pastry cloth or cotton tea towel and use it to roll dough on smooth surface until a large circle is formed. Gather it over the rolling pin and flatten it into a 9-inch pie plate.

3. Filling: Blend all filling ingredients together in a bowl; coat the blueberries with the mixture. Place in pie.

4. Roll out the top crust and cover the berries. Cut a small circular hole in the centre of the pie, then cut 8 slits in the top (for breathing while it bakes). Bake at 350-375? F (depending on oven) until brown, approximately 30-45 minutes. Remove from oven and let cool.