Recipes

Sabbath Dinner Grilling

This weekend we are going to grill homemade burgers and fries!  

Marah's Burgers
     2 lbs ground chuck (not too lean, not too fatty)
     1 Tbs Lowry's Seasoned Salt
     1 egg, beaten
     2 cloves garlic, minced
     1/2 cup panko bread crumbs
     freshly ground pepper to taste

     Mix all ingredients thoroughly, form into patties, and 
     grill until well done.  (That's a safety rule.)

Ree Drummond's Perfect French Fries
PW's Perfect French Fries
....just to be sure, we will let you follow the link...you never know about these copyright infringements....but these are the best fries!
     

Homemade Laundry Detergent

Ingredients:

1 Bar Fels-Naptha soap, grated

1 Cup Arm & Hammer WASHING soda (NOT baking soda)

1/2 Cup Borax

4 Cups hot water

5 Gallon bucket

• Grate the bar of Fels-Naptha, and combine with water in saucepan
• Stir on low-medium heat until soap is fully dissolved (boiling ruins the soap)
• Fill your bucket with hot water until it's about half full and add in all ingredients
• Stir ingredients until well dissolved, and then top off with water.
• Let congeal overnight, and then stir, whir, and whiz with the drill bit until well dissolved

We distribute what is needed to our family until the last drop is used and start again.  It has saved us literally thousands of dollars.  This recipe is to be doubled with water, making ten gallons of laundry detergent.  

Marah uses one cap full (from a regular laundry detergent jug) per load of laundry. 

Sabbath Dinner Recipes

Every Saturday we host our family Sabbath dinner and Bible study.  (No, we’re not Jewish.  No, we’re not Seventh Day Adventists.)  

This is what we will be making for our dinner tomorrow:

·        

•  Roast by Michelle

Rolled rump roast (purchased from our favorite butcher shop, Landes; no antibiotics or growth hormones in these cows)

       ½ glass of sweet red wine

       1 tsp Real salt

       Lots of freshly ground pepper

       1 heaping Tbs of powdered beef broth

       Couple of bay leaves

http://www.landesfreshmeats.com/

First I brown the roast in a cast iron skillet with the perfect blend of melted butter and olive oil (just “some”).  Using grilling tongs I turn the roast over to get both sides and the ends just a little crispy; apply the salt and pepper to both front and back of the roast.  Prep the cook pot with the wine and beef broth and add the roast, oil, butter, and all to the cook pot.  Hand crush the bay leaves, toss them on top, and then secure the lid tightly.  I like this roast to slow cook in the oven for most of the day.  After hours of smelling the delicious aroma, everyone is hungry like lions.  Turn the oven to 250 ° and let that roast cook for several hours until it is fork tender and falling apart.  Meanwhile, use some coarse salt to clean the cast iron skillet and sample the wine!

•   Smashed Potatoes by Marah

One Idaho potato per person, plus one for the “pot”

One pkg of cream cheese per 6 potatoes

One big “chunk” of butter – we buy THE BEST butter EVER!  It comes in a giant roll and is made by the Amish.  I just cut off a BIG chunk…can yah tell we love our butter?!

One cup of sour cream

A dash of whipping cream (Enough to thin the potatoes)

Lowry’s Seasoning salt to taste (I like salty potatoes!)

A dash of salt and pepper

I am one SERIOUS recipe follower.  Always have been, always will be.  But for whatever reason, I follow no recipe when making these potatoes.  I just grab the needed amount of potatoes (usually 6), wash and peel them, cut them in chunks, and toss them in a pot of boiling water.  Let them boil for about 25 mins, then drain.  I grab this awesome mashing tool by Pampered Chef (http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=15658&catId=96&parentCatId=96&outletSubCat= ) and give those potatoes a good smashing.  Next, I’ll add the butter, sour cream, and cream cheese and keep mashing until all of the ingredients are good and mixed together.  Then, I lick the masher…lick it clean!  Next, I’ll add enough whipping cream to get them to the desired consistency, and then add the Lowry’s, salt, and pepper.  This is my favorite part: grab a saucer and a spoon, and give them a proper test taste!  Accompany said test taste with some of the wine!! 

                           

•  Challah Bread by Rinaldo’s Bakery (http://www.rinaldosbakeshoppe.com/)  

                                            

•  Tossed Salad – tear clean romaine lettuce leaves, toss in some sliced cucumbers and  two handfuls of cherry tomatoes – serve with homemade buttermilk ranch dressing
•  Buttermilk ranch dressing:  1 carton of sour cream, 4 tsps dried buttermilk, 2 minced  garlic cloves, some dried cilantro, some dried dill, whisk together until blended
•  Sweet Red Wine by Manischewitz   

                                                                 

Shabbat Shalom!

We hope you find time to watch this wonderful clip from "Fiddler on the Roof":
https://www.youtube.com/watch?v=gRdfX7ut8gw