DON’T SAY “I CAN’T KEEP KOSHER!”
(Recipes contributed by Jennifer- kosher ingredients all from CIW canteen unless otherwise noted)
Mix above ingredients to desired consistency and sweetness. Can use as icing for cookies or as a topping for fruit such as bananas (Note: icing will not harden).
2)Kosher Pasta Carbonara:
one packet ranch dressing
Prepare noodles (1/2 package) according to package directions. After draining water off mix in ranch dressing packet and desired amount of other ingredients. Actually tastes best cold; good for potlucks.
3)Kosher Spanish Rice:
chili garlic sauce (or you favorite kosher hot sauce)
package red pasta sauce
Add salt and generous amount of garlic powder to the water you will boil to prepare the rice. Pour over the rice, cover with a tight fitting lid and let stand five minutes. Mix enough pasta sauce in with prepared rice to turn the rice pink (should not require entire package). Mix in desired amount of mayonnaise and hot sauce with rice (be somewhat generous with the mayo so that rice does not come out dry) . Serve hot or cold.
4)Kosher Sweet Corn Side Dish:
corn (2 or three packages should suffice)
jalapeño pepper slices (minced)
Drain corn and add to bowl. Mix in a small amount of mayonnaise and two or three tablespoons minced jalapeños. Makes a nice side dish or vegetation main dish.
5)Kosher Party Mix:
Cinnamon Toast Crunch Cereal
Hershey bar (broken into bite sized pieces)
Peanut m&ms (at least two packages)
Mix desired amount of above ingredients in bowl or plastic bag. Keep tightly sealed for until ready to serve, so that cereal does not become stale. Makes a nice snack for lunches or a colorful addition to a potluck.
6)Kosher Sweet Rice:
instant rice (about 1/2 package)
mayonnaise (about 2 or 3 tbsp)
Lee Kum Kee Vegetarian Hoisin Sauce (Walkenhorst’s)
Prepare rice according to package directions. Add mayonnaise and stir into rice until completely mixed in. Add banana slices on top of rice. Drizzle generously with the kosher hoisin sauce – makes for an attractive presentation. When ready to eat, stir sauce into rice. Enjoy hot or cold. (This may be a nice alternative for people who do not normally enjoy rice pudding.)
7) Kosher Chocolate Rice Pudding:
Keefe cocoa(at least 4 heaping spoonfuls)
instant rice (1/2 package)
milk (from chowhall)
cinnamon (vendor package-optional)
Add half the cocoa to the uncooked rice with some salt and cinnamon, if desired. Add the other half of the cocoa to a cup with water and some milk. Bring just to a boil. Add enough of the liquid to dry rice mixture to cook the rice, covering tightly. When rice is cooked (about 5 minutes) remove cover and stir. You may add more cocoa powder and salt to taste for desired flavor.
sugar substitute (2 or 3 packages)
salt (just a sprinkle)
Add desired amount of lemon squeeze and sugar sub to tumbler of water, with a dash of salt (add extra if using ice in drink). Add ice, if available, and serve.
milk (chow hall)
orange pekoe tea bags (2)
black pepper (about 1/4 tsp per cup)
(obtain the following kosher spices from various vendors)
ground cinnamon (about 1/2 tsp per cup)
ground cloves (about 1/4 tsp per cup)
ground ginger (about 1/4 tsp per cup)
Sugar or sugar substitute
Add teabags, cold water and about a half inch of the milk to cup and plug in your stinger. Just before the water reaches a boiling point there will be a nice slight foam that will form. Unplug the stinger when this happens. After a minute, pull out the stinger and immediately scrub it to remove the milk, which wants to stick to it. Add your spices and desired amount of sugar to the cup at this time and stir. Enjoy. (Note: Can be prepared in a microwave, but there will be no foam. Spices can be mixed ahead of time, stored in an empty spice jar and used as needed. Even if you don’t have all the spices listed, the tea will be tasty – far better than what you can buy from a box.)
10)Hot Chocolate With a Kick:
Keefe Instant Hot Cocoa
Cayenne pepper (a pinch per cup- Walkenhorst’s)
If you want, heat up a combination of cold water and a little milk, like in the chai tea recipe (won’t really affect the taste, but the foam makes for a nice presentation). Add desired amount of cocoa powder (I add about 4 heaping teaspoons to mine) and stir. Lastly, add just the tiniest amount (literally the amount you can pinch between your thumb and finger) of cayenne pepper to the cup and stir again.
Categories: Jennifer Warren