"Kosher Kettle is a 'must add' to your cookbooks collection. It is extensive in its scope and range, tantalizing in
its wide variety of new and traditional taste sensations and welcoming in its format and easy to follow recipes. Congratulations to Five Star Publications and Sybil Kaplan for this outstanding contribution to the world of Jewish cooking."

-- Kay. K. Pomerantz, author of Come for Cholent, Come for Cholent Again, Come for Everything... but Cholent

Sandy's Raspberry Bavarian

Pareve, from Israel
Sybil Kaplan, Overland Park, Kansas
Yield: 8 Servings

Sandy and Neil Katz, Americans, were living in Jerusalem when I lived there. One evening I was in their home and this was the dessert Sandy served so I asked for the recipe.

1 cup boiling water 1 package regular raspberry gelatin 1 envelope unflavored gelatin

1 can frozen orange juice concentrate ½ cup cold water 1 pint vanilla ice cream, cut into chunks

1. Place boiling water and gelatins in blender. Blend on low for 1½ minutes.
2. Add orange juice and cold water and blend on high. Add ice cream and blend on high a few seconds. Pour into a greased mold and refrigerate.

Preparation and Cooking Time: 3 hours

Bean Salad

Pareve
Dalia Carmel, New York, New York
Yield: 10 Servings

I made this up about 15 years ago.

1 can chick peas 1 can red kidney beans 1 can wax beans 1 can artichoke hearts, drained and sliced 1 can white (cannellini) beans 1 large green pepper, cubed 1½ red onions, chopped fine ¾ cup green olives, sliced Salt and pepper to taste

Dressing 1 teaspoon mint leaves 1 teaspoon basil leaves 1 teaspoon oregano ¼ cup red wine vinegar ½ cup olive oil

1. Rinse and drain chick peas, kidney beans, wax beans, artichoke hearts and cannellini beans and place in a salad bowl.
2. Add green pepper and red onion and olives. Mix with spatula softly so as not to break the beans. Sprinkle with salt and pepper.
3. In a jar or another bowl, combine mint, basil, oregano, vinegar and oil. Mix well and pour over salad. Mix well. Refrigerate for an hour before serving. Let sit to blend tastes.

Preparation and Cooking Time: 1¼ hours