Health & Science

ALLISON’S ORANGE AND BOK CHOY SALAD (pareve)

1/3 cup olive oil

3 tablespoons apple cider or rice wine vinegar

3 tablespoons brown sugar

1 teaspoon kosher salt

1/2 teaspoon cracked pepper

6 cups bok choy, shredded

2 cups red cabbage, shredded

1 red onion, sliced thin

2 10 oz cans mandarin oranges, drained

2 avocados slice and chopped

1/2 cup sliced almonds

1 to 2 packages Ramen noodles, crushed (discard the seasoning packets or save for later)

STRAWBERRY PUNCH (non-alcohol)

3 cans (6 oz.) orange juice concentrate, thawed.

3 cans (6 oz.) pink lemonade concentrate, thawed.

4 to 5 cups of water

2 liters ginger ale, chilled.

2 packages (10 oz.) frozen Strawberries (sliced)

Crushed ice (3 or 4 cups) or an ice ring

In a large bowl make up all 6 cans concentrates and the water. When  combined add the strawberries and mix to combine. Add the ginger ale and crushed ice or ice ring and serve. Serves 20 to 30.

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CLASSIC BRUSSEL SPROUTS

Eileen talks about making ornaments for the holidays.  

GINGERBREAD MEN ORNAMENT COOKIES 

1 box gingerbread cookie mix
1 small box raisins
1 small pkg. red hots
1 plastic drinking straw
1 can clear acrylic varnish

Prepare cookie dough with gingerbread men cookie cutter. Use raisins for eyes and red hots for buttons. using straw, put hole in the gingerbread man's head for hanging. Bake as directed on box. Remove from pan to cool. Let sit for 2 to 3 days. Spray with clear acrylic varnish. Let sit 1 more day to dry. Hang with thin ribbon.

Eileen talks about Hanukkah and Potato Pancakes 

CLASSIC POTATO LATKES

2 pounds russet potatoes
1 onion
2 eggs, lightly beaten
2 tablespoons flour
Salt and freshly ground pepper to taste
Vegetable oil for frying
Sour cream and applesauce for topping

Eileen gives tips on Thanksgiving appetizers and decorations.   

Eileen's featured recipes this week are crumb cakes.

GRAHAM CRACKER APPLE CRUMB CAKE

1 pkg. yellow cake mix
1 1/3 cup water
1/3 cup butter or margarine, softened
4 eggs
3/4 cup graham cracker crumbs
1 1/2 teaspoon cinnamon
2 1/2 cup pared, chopped apples
1/2 cup brown sugar

2 tablespoons butter

2 tablespoons flour