Fruit Cobbler (Alice Melnick)

This is my go to easy dessert for anytime of the year. In the Fall it’s Apple Cobbler, Spring a strawberry mixed fruit cobbler and when Jersey peaches and blueberries are available in the summer a peach cobbler.

Filling:
5 – 6 cups fruit (tart apples, pears sliced)
3/4 cup of sugar. (Tart fruit) 1/2 c sweet fruit)
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 salt
1 teaspoon vanilla extract
1 tablespoon soft butter or margarine

Batter:
1/2 cup sifted flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons soft butter or margarine
1 egg slightly beaten

Preheat oven 350 degrees
Make filling combining fruit, sugar, flour, cinnamon, salt, vanilla extract and 1/4 cup of water.
Mix together and turn into 9x9x1-3/4” baking pan or dish. Dot with butter or margarine
Make Batter: combine all batter ingredients and beat with a wooden spoon until smooth 
Drop batter in approximately 9 portions, spacing evenly.
Bake 35 – 40 minutes – until crust is golden brown.

If making dairy serve with vanilla ice cream
My cobbler for Tuesday will be a mixed bag of fruit from my fruit bowl and some berries in the refrigerator.

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Easy salmon burgers (Rabbi Kremer)
I recall that the basic recipe was in The Philadelphia Inquirer some time ago

(use food processor for prep)

1 lb fresh salmon fillet, skinned
1 medium onion, preferably Vidalia or other sweet onion (roughly 3/4 cup, or more if you like)
4 Tablespoons mustard, preferably Dijon
optional: 1-3 Tablespoons of another flavoring such as soy, barbecue or sweet/sour sauce
optional: bread or panko crumbs, or matza meal to coat burgers

Cut salmon into chunks, roughly 1-1/2 inch each.

Cut onion into roughly 1-inch pieces, about the same as the salmon.

Place fish, onion, mustard (and sauce, if used) in a bowl, mix well.

Place about a third of the mixture at a time in processor bowl. Pulse until slightly mushy, but not paste-like.

Form patties (you should get 5-6 moderate-size burgers), dip into crumbs for a light coating.
Fry in neutral oil until golden, drain on paper towel
OR preheat oven to 325°F, place patties on baking sheet, bake for about 20 minutes. (Flip after 15 minutes if you wish.)

Serve with your favorite condiments/toppings/sides.

Patties can be frozen before or after cooking.

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Crunchy Asian Tuna Salad – (Donna Josephs)

This recipe is from the former in house caterer at Beth Judah, Lynn Moss

Canned tuna fish

(Add ingredients to taste, as no amounts were given)

Mayo

Dash Garlic powder

Dash Lemon juice

Dash Soy sauce

Snow peas, sliced

Water chestnuts, sliced

Scallions/ sliced on diagonal

Slivered almonds on top

Chinese noodles on top

(I mix the almonds and Chinese noodles in with the salad).

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Asian Barbecue Burgers (Natalyn Wolbransky) 

Ingredients

Original recipe yields 4 servings

Ingredient Checklist
  • 1 pound ground beef
  • ¼ cup chopped green onion
  • 2 tablespoons hoisin sauce
  • 1 tablespoon Asian-style Sriracha chile-garlic sauce
  • 1 teaspoon Asian (toasted) sesame oil
  • ½ teaspoon garlic powder
  • ½ teaspoon red pepper flakes, or to taste
  • ¼ teaspoon ground ginger
  • salt and ground black pepper to taste
Add All Ingredients
Directions
  • Step 1 Preheat grill for medium heat and lightly oil the grate.
  • Step 2 Mix ground beef, green onion, hoisin sauce, Sriracha sauce, sesame oil, garlic powder, red pepper flakes, ginger, salt, and black pepper together in a bowl until thoroughly combined. Divide meat mixture into quarters; form each portion into a patty.
  • Step 3 Grill on the preheated grill until meat is browned and no longer pink inside, about 10 minutes per side.