Recipes
for Rosh Hashanah
Apple
Cake
"This is a tasty cake
that stores well and is quite easy to make."
Yields 1
-9x13 inch cake.
Ingredients
- 2 eggs
- 1 cup vegetable oil
- 2 cups white sugar
- 2 cups all-purpose
flour
- 2 teaspoons ground
cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
extract
- 4 cups diced apple
without peel
Directions
- Preheat oven to 350
degrees F (175 degrees C). Lightly grease and flour one 9x13
inch cake pan.
- Beat vegetable oil and
eggs until foamy. Add the sugar, flour, ground cinnamon,
baking, soda, salt, and vanilla and mix well. Stir in the
diced apples. Pour batter into prepared pan.
- Bake at 350 degrees F
(175 degrees C) for 30 to 40 minutes. Cool cake in pan for 10
minutes. Cake needs no frosting.
Makes
24 servings
Apricot
Chicken
"Tangy, fruity chicken
made in just 3 easy steps! It's great served with rice."
Yields 6
servings.
Ingredients
- 6 skinless, boneless
chicken breast halves
- 1 1/2 (1 ounce) packages
dry onion soup mix
- 1 (10 fluid ounce)
bottle Russian-style salad dressing
- 1 cup apricot preserves
Directions
- Preheat oven to 350
degrees F (175 degrees C).
- Place the chicken pieces
in a 4 quart casserole dish. Mix the soup mix, dressing and
jam together, and pour over the chicken.
- Cover dish and bake for
1 hour in preheated oven.
Makes
6 servings
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