Tasty and Easy Recipes

Ingredients:
1/2 pound beef shoulder or ribs, with fat removed
3 pieces of marrow bone
6 to 10 garlic buds, according to taste, unpeeled
1 large onion, peeled, whole
1 carrot, whole
1 large tomato, almost quartered, but not cut apart at bottom
4 sprigs parsley
4 sprigs dill
2 chicken legs, including thighs
1 zucchini
2 potatoes, peeled
4 celery stalks
1/2 teaspoon salt
1 teaspoon curry powder
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1 cup cooked noodles or rice (optional)

Method:
Place the beef and marrow bones with 1-1/2 quarts water in a kettle. Bring them to a boil and skim the froth from the surface, removing every bit.
Lower the heat and add the garlic buds, (by being left unpeeled they do not get soft in the cooking.) Add the onion, carrot, tomato, parsley and dill. Cover the pot and cook, simmering for about 20 minutes. Remove the marrow bones.
Add the chicken legs, cover and simmer another 20 minutes. Add the zucchini, potatoes and celery, cover and simmer another 20 minutes.
Add the salt and additional spices and cook for the final 10 minutes, remove the garlic buds.
When serving, place a portion of rice or noodles in a large soup plate. Pour in some soup liquid and add meat and vegetable portions.

Serves: 6

Ingredients:
3 to 4 stalks of leek ( green and white parts)
1 pound ground meat (we prefer ground chicken breast)
2 eggs beaten
1 tsp. (or less) salt
Black pepper, to taste
Oil to fry

Method:
Wash, slice and parboil leeks (green parts too) 15 minutes or until tender (not mushy). Drain off all the
water and squeeze the leeks to remove as much liquid as possible.
Chop very fine in a food processor. Combine with the meat, salt and pepper.
Moisten hands and shape into oval patties, dip in beaten eggs, slide from your hands into pan, fry until
golden brown.It is also possible to dip in eggs then in matzo meal (or flour) but then you obtain heavier patties.

Ingredients:
12-16 lasagna noodles, non-cook variety
1 lb. chopped meat (1/2 kilo)
1 onion
1 green or red pepper
1 can (or fresh) mushrooms sautéed
1 jar marinara sauce (or 1 large can Tomato Max)

Method:
Cut up onion, green/red pepper and sauté with canned or fresh mushrooms.
I use raw meat, do not have to brown.
In a 9″x13″ pan layer of lasagna, sauce, meat, lasagna, sauce, vegetables, lasagna, sauce.
Cover with aluminum foil and bake for 1 hour 350°F or 180°C.