The following is a list of our favorite kosher entrees. For the sake of kashrut (kosher dietary laws) the recipes are divided by color: blue for milchik (dairy), red for fleishik (meat), and green for parev (can be eaten with either milk or meat).

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1. Sprinkle the diced eggplant with salt, place in a colander over a bowl and let stand for about 1 hour to drain off any bitter juices. Rinse and pat dry.
2. After the eggplant is drained warm 1/4 cup olive oil in a saute pan over low heat. Add the eggplant in batches and saute until tender, about 10 minutes, adding more oil as needed. Transfer to a bowl and mash with a fork or poulse in a food processor fitted with a steel blade. (a 1 lb. eggplant yields about 1 1/2 cups puree.) Add the egg, basil, bread crumbs, salt and pepper.
3. Preheat the oven to 350
4. Arrange the peppers in a baking dish, hollow ends up. Stuff the eggplant mixture into the peppers, dividing it evenly, top each pepper half with a slice of mozzarella. Drizzle a little olive oil into the pan and add the water. cover with aluminum foil. Bake until the peppers are tender and the cheese is melted, about 35 - 40 minutes. Serve warm.

   to reduce the amount of oil in this dish, the whole eggplants can be baked in a 350 to 400 degree oven until tender. Let cool, then peel and remove the seeds if they are numerous. Drain the pulp in a colander for 15 minutes, then chop coarsely and proceed with recipe.

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1. Make the stuffing (follow box instructions).
2. Pound the chicken so that it is relatively flat without too much tearing (a thick glass cup works).
3. Roll the stuffing into the chicken breasts, and hold closed with toothpicks.
4. Pour generous amounts of the Russian dressign over everything.
5. Stick a peach-half "hat" on each toothpick, and pour juice from the can over everything.
6. Bake at 375 degrees for 30-40 minutes, until the chicken is cooked through.

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1. preheat oven to 425 F. Coat 13x9x2-in. metal baking pan with 2 T. oil.
2. Heat baking pan in oven 15 minutes.
3. Mean while, place half of potatoes and onions in processor and blend until coarse puree forms. Transfer puree to towel-lined strainer; squeeze out excess liquid. place puree in large bowl. Repeat with remaining potatoes and onions. Mix matzo meal, chives, eggs, salt and pepper into potato puree. Stir in apple.
4. Remove baking pan from oven; add potato mixture. Smooth top; brush with 1 T. oil. Bake until golden on top, about 50 minutes. Cool slightly; serve.

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1. Boil spaghetti. Cool in pan with cold water.
2. Chop all the vegetables well and mix them into the spaghetti.
3. Mix 1 tablespoon sesame oil into the spaghetti/salad.

   To prepare the sauce:

4. In a separate bowl mix the peanut butter, honey, sugar, minced ginger, and garlic paste.
5. Add about 1/2 a cup of Teriyaki sauce (until sauce is saucy) and thin it out by adding about two tablespoons of the vegetable oil and a "dab" of water.
6. Taste the sauce. If it is too peanut-buttery, add more Teriyaki sauce, ginger, and garlic until satisfactory.
7. Pour sauce into spaghetti/salad mix and stir.
8. OPTIONAL: to make the dish spicy, sprinkle crushed dry red pepper into the sauce.

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1. Boil noodles until soft, drain, add stick of butter, stir until melted.
2. Beat eggs until fluffy.
3. Drain crushed pineapples, slice pie filling into smaller chunks.
4. Add sugar, vanilla, raisins, sour cream, apple pie filling, and pineapples to egg and mix.
5. Add mixture to noodles and stir.
6. Grease 9”x12” pan, dump everything in.
7. Sprinkle top with cinnamon and sugar.
8. Bake at 350 for 1 hour until golden brown.
9. Heat up the frozen strawberries and serve on the side with the sour cream.

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1. Chop the sweet bell peppers into two groups: 2/3 finely chopped into little squares and 1/3 into larger long, slender slices.
2. Chop the red onion into finely chopped into little squares.
3. Chop some fresh basil, about 3 tablespoons.
4. Put into a saucepan the following: 2 1/2 cups of water, 4 tablespoons Olive Oil, and the spice packets from both couscous boxes.
5. Bring them to a boil.
6. Toss in the couscous. Shut off the flame, and put the lid on the pot tightly. Do not remove the lid for 5-10 minutes.
7. Open the pot, stir the couscous until fluffy, and put it into a bowl.
8. Stir in most of the raisins, currants, the finely chopped onion, peppers, and fresh basil, and some of the almond slivers until evenly distributed throughout the couscous.
9. On top sprinkle the rest: raisins, currents, basil and almond slivers, and the larger sliced peppers arranged in a wheel.
10. Serve hot or cold.

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1. Boil water, cook ziti for about ten minutes (stirring, until a bit softer than al-dente).
2. Make the mixture: scramble the two eggs, mix in the cottage cheese, the garlic powder, and the oregano.
3. Place a thin layer of the marinara sauce on the bottom of the pan (instead of oil).
4. Lay half the ziti on the pan.
5. Place a layer of half the mixture over the ziti.
6. Place a layer of half the shredded Mozzarella (1/2 lb.).
7. Place a layer of half the Munster cheese, breaking the slices into quarters to cover the pan.
8. Place a layer of marinara sauce, thicker than the thin layer at the beginning, but not so think that nothing can be seen through it.
9. Repeat steps 4-8: place layers of ziti, mixture, mozzarella, Munster, marinara sauce.
10. Cover pan with tinfoil, bake in oven at 350 degrees 45-60 minutes (looks bubbly and meted when done-sometimes needs to have an extra 10-15 minutes without the cover).
11. Serve hot. Even better as left-overs!