Shanah Tovah 2011 – 5772 High Holy Days Bulletin

1 (20 ounce) can crushed pineapple with juice
1 (20 ounce) can cherry pie filling
2011 High Holy Days Bulletin
Gloria Spitzer’s Pineapple-Cherry Dump Cake
35
1 ½ sticks butter* or unsalted margarine, melted
1 package (2 layer size) cake mix, use dry from box
Grease a 9x13-inch pan. Spread crushed pineapple over bottom. Spread pie filling evenly over pineapple. Sprinkle
dry cake mix over pie filling. Pour melted butter over cake mix. Bake at 350 for 45 minutes.
*If butter is used, this becomes a milchig recipe.
¼ pound margarine, melted
¾ cup brown sugar
Rosalie Chod’s Noodle Ring
Put all of the above ingredients in the bottom of a 12 cup ring mold.
¼ chopped walnuts
10 maraschino cherries cut into fourths
1 pound cooked noodles ½ cup stick margarine, melted
5 eggs, beaten Handful of dried apricots cut into fourths
1 teaspoon salt
Handful of white raisins
¾ cup sugar
Few drops of orange juice
Add all of the above ingredients to the noodles and mix together. Pour into mold on top of nut and sugar mixture.
Bake for 1 hour in a 350 oven or until brown. Release from mold by sliding a knife around edge. This may be frozen
before baking.
8 large carrots, peeled
2 large sweet potatoes, peeled
Water
½ teaspoon salt
Joan Hoffman’s Sweet Potato-Carrot Tzimmes
¾ cup honey
1 tablespoon lemon juice
3 tablespoons margarine
3 tablespoons flour
Slice carrots ¼ inch thick. Cut sweet potatoes into small pieces. Place in heavy saucepan; add cold water to cover.
Cook until tender. Add salt, honey and lemon juice; simmer gently 20 minutes. Melt margarine in small skillet;
blend in flour. Stir into carrots and sweet potatoes, stirring until mixed. Serve.
Congregation B’nai Amoona