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Sweet and Sour Meatballs by Linda Elman, 2017 Women’s Campaign Chair 

Ingredients 

  • 1 lb. ground steak 
  • 1 lb. ground veal 
  • 2 eggs + 1 egg white 
  • Jason’s Flavored breadcrumbs 
  • 5 – 15 oz. cans tomato sauce + 2 cans of water 
  • 5 – 6 bay leaves 
  • ¼ Tsp. sour salt approximately 
  • 1 – 2 cups sugar (probably more to taste) 

Directions

  • Place all ground meat into large mixing bowl. Add eggs. Mix well. 
  • Add Jason’s flavored breadcrumbs until consistency feels like the meatballs would hold together. Be careful not to add too much or your meatballs will be hard. 
  • Pour the sauce and water into a large pot. Add bay leaves. Add sour salt. Turn flame on low. 
  • Form walnut-sized meatballs and place gently into sauce. 
  • About half-way through adding all meatballs, turn flame up to medium. Finish forming meatballs. 
  • Cover pot and bring to low boil, cook additional 40 minutes. 
  • Add sugar to taste. Add more sour salt to achieve desired sweet-sour flavor, if necessary. I rarely do this. I usually need to add more sugar. 
  • Serve hot over rice. 

 

Apricot Chicken with Almonds by Elise Rubenstein, 2020 Women’s Campaign Chair 
Recipe By: Everyday Meals 

Ingredients

  • 4 6-oz skinless, boneless chicken breast 
  • ½ Tsp. plus 1/8 tsp. salt 
  • ½ Tsp. pepper, divided 
  • 1/3 cup almonds, sliced 
  • 1/2 cup apricot preserves 
  • 1 ½ Tbsp. soy sauce or tamari 
  • 1 Tbsp. whole-grain mustard 
  • 1 Tbsp. unsalted margarine 

Directions

  • Put rack in lower third of oven and preheat oven to 400 degrees. Lightly oil a 13 x 9-inch flameproof baking dish (not glass). 
  • Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper, then arrange at least ¼ apart in baking dish. Bake for 10 minutes. 
  • While chicken bakes, toast almonds in small baking pan in oven stirring twice, until golden, 8 to 10 minutes. You can also toast in a frying pan on the stove. 
  • Meanwhile, cook apricot preserves, soy sauce, mustard, margarine and 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is cooked through, about 10 minutes more. 
  • Sprinkle the chicken with the almonds, turn on the broiler and broil the chicken for 3 minutes longer. Serve immediately. 

 

One Pot Garlic Chicken with Israeli Couscous By: Julie Newman, Source: Food Network 

Ingredients

  • 2 whole garlic bulbs 
  • 1 lemon zested and juiced 
  • 1 large bunch thyme 
  • 1 Tbsp. cumin 
  • Pinch crushed red pepper flakes 
  • Kosher salt 
  • Olive oil 
  • 6-8 Chicken parts legs, thighs, breast 
  • 2 cups Israeli couscous 
  • 1 large onion sliced 
  • 3 stalks of celery sliced 
  • Pinch crushed red pepper flakes 
  • 1 cup white wine 
  • 3 Tbsp. tomato paste 
  • 2 zucchinis diced 
  • 2 to 3 cups chicken stock 
  • Pinch of saffron 
  • Olive oil for drizzling 
  • Kosher salt 

Directions

  • Wrap garlic in foil and bake in 375 degrees for 45 minutes until the garlic is tender and soft. Remove when done and allow to cool. 
  • In a food processor, add the garlic, lemon zest and juice, thyme, cumin, red pepper, salt and olive oil. Pulse until well blended and then rub mixture all over chicken. Allow chicken to rest for at least 30 minutes and up to 2 hours. 
  • In a medium pot, par-cook the couscous. Bring a pot of water to a boil and cook for 5-6 minutes. Drain and set aside. 
  • Next, get a large pot or Dutch oven and drizzle with olive oil. On medium heat sear chicken on all sides to brown it. It doesn’t have to be cooked all the way through, just seared. When done, reserve to a plate. 
  • Add celery and onions and sauté in chicken oil. Season with salt and red pepper. Allow to cook until veggies begin to break down, about 5-6 minutes. 
  • Add wine and deglaze pan using a wooden spoon to scrape the chicken bits from the bottom. Add tomato paste and saffron and mix well. Add zucchini, couscous and chicken stock and stir to combine. Taste for seasoning (more salt?) 
  • Place chicken back in with all its juices. Chicken should not be fully covered under liquid, but slightly sticking out. Cover Dutch oven with lid and place in oven at 375 degrees F for 20 minutes. Then remove lid and continue to bake for another 10 minutes. 

 

Moroccan Salmon Recipe by Anita Attar, wife of Associated Chef, Jonathan Attar 

Ingredients

  • ¼ cup olive oil 
  • 1 peeled whole garlic 
  • 1 Jalapeno pepper 
  • 1 green pepper 
  • 1 red pepper 
  • 1 fresh tomato 
  • 3 lb. salmon 
  • Fresh cilantro, to taste 
  • Salt, black pepper, garlic powder, paprika, to taste 
  • ¼ cup tomato sauce 

Directions

  • Preheat oven to 350 degrees. 
  • Pour ¼ cup olive oil in pan. Spread fresh whole garlic, peppers and tomato on top. 
  • Place fish on top. Sprinkle paprika, salt black pepper, garlic powder and cilantro on fish. Add tomato sauce. 
  • Cover and cook or bake until tender, about 30 minutes. Uncover and baste the fish. Cook until ready. 

 

Brisket Recipe by Susan Rosen 

Ingredients

  • 1 5-6 lb. first cut brisket 
  • 1 packet of dry onion soup mix 
  • Heinz ketchup 
  • yellow mustard 
  • 6 bay leaves 

Directions

Place brisket in a pan with water in the bottom. Put onion soup mix and ketchup on top of the brisket and mix. Add mustard and swirl on the top. Add bay leaves to the water. 

Cook at 350 degrees covered with foil for about 2 ½ hours. Uncover and cook another 30 minutes or until tender. 

 

Brisket in Beer by Amy Slone 

Ingredients

  • 4 or 5 lbs. first cut brisket 
  • Salt 
  • Pepper 
  • Onion salt 
  • 2 onions 
  • ⅓ small bottle ketchup 
  • 1 can of beer 

Directions

Place meat fat side up in roaster. Do not trim fat prior to cooking. Season meat. 

Slice (1) onion on bottom of pan. Pour ketchup over meat, then pour beer over meat. 

Slice another onion on top. Cover and bake at 325 until done (with a large fork insert and pull out easily into center of meat about 3 hours.) Remove from oven and slice. (Slices better when cold and it freezes well.) 

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