Tonight’s Shabbos Menu (& Recipes)
Tonight’s menu:
Baked Gefilte Fish
Broiled Rainbow Trout
Redskin Potato Salad
Chicken Noodle Soup
Wine: Herzog Zinfandel
Dessert: Frozen Strawberry Daquiri
Tomorrow’s menu:
Gefilte Fish, Trout
Romaine/Avocado Salad
Olive Pasta Salad
Redskin Potato Salad
Wine: Herzog Orange Muscat
Dessert: Frozen Margaritas
Middle East Fried Chicken Recipe
1 broiler chicken, cut into 8ths
1/4 c. unbleached flour
1/2 c. Panko breadcrumbs
1 Tbsp. Za’atar seasoning
1 Tbsp. olive oil
Preheat oven to 425. Put 1 Tbsp oil in a Pyrex 9x13 baking dish and place in the oven.
While oven is heating, put flour, bread crumbs, and za’atar into a gallon plastic bag. Add chicken pieces 2 at a time and shake until well coated. Carefully with oven gloves, remove the preheated baking dish and place the chicken pieces skin side down. Bake for 20 minutes. Turn pieces over and bake for 15 minutes or until brown and crispy.
Can serve hot or cold!
Redskin Potato Salad
6 Redskin potatoes
1/2 c. frozen peas & carrots
1 small red pepper
1 small red onion
1 sour pickle
Dressing:
2 Tbsp. mayonnaise
2 Tbsp. Henri’s dressing
1 Tbsp. Dijon or coarse brown mustard
Microwave the potatoes for 6 minutes, turn over and micro for 6 more minutes. Let cool. Peel the potatoes (or you can leave the skins on if you like) and cut into cubes. Microwave the peas & carrots for 4 minutes, drain and add to potatoes. Chop the onion, pickle & red pepper.
Mix dressing and pour over salad and toss until well coated.
Shabbat shalom!