"Kosher" Recipes for Shabbat Dinner

Kosher recipes are not necessarily any special recipes; rather, they are recipes prepared according to the dietary laws in the Book of Leviticus.

While there are many laws that define the word Kosher, the main rules to keep in mind are:

*Do not mix milk and meat
*No pork products (pigs are not considered kosher animals)
*No shellfish or bottom-dwelling fish; i.e., shrimp or catfish (In order to be considered kosher, fish must have gills and scales.)

Following are several kosher "style" recipes that are common types of recipes Jews make for Shabbat Dinner:

Chicken with Asparagus

4 skinless, boneless chicken breasts
1/4 pound asparagus
1 small sliced onion
1 garlic clove, minced
1/2 pound of wild or button mushrooms
3 TBS. olive oil
salt and pepper to taste
1 tsp. lemon juice

Clean chicken breasts and season with salt and pepper. In a large skillet, heat 1 TBS. olive oil over medium heat and saute chicken about 8 minutes each side, until juices run clear. Remove chicken and keep warm. Slice mushrooms and cut asparagus at an angle into 2-inch pieces. Heat remaining olive oil and saute onions and garlic until tender. Add asparagus and mushrooms and lemon juice and saute until asparagus is tender-crisp. Pour asparagus mixture over chicken to serve.

Rice Pilaf

1/2 stick margarine

1/2 pound sliced mushrooms

1 8-oz. pkg fine noodles

2 cans chicken broth

1 cup uncooked rice

1/2 onion, chopped

Melt margarine and saute noodles until brown. Add mushrooms, onion, rice and 1 can chicken broth and 1 can water. Simmer, covered, until liquikd is almost gone or rice cooked. Add slt and pepper to taste. Put in a casserole sprayed with nonstick spray. Add remaining can chicken broth. Bake at 350 degrees for 30 minutes.

Jewish Beef Brisket

3 large garlic cloves, minced 2 large sliced onions

3/4 tsp. pepper 1 cup ketchup

1 tsp. paprika 1 tsp. onion powder

1 tsp. salt 1/2 cup water

3 lbs. bonesless brisket, trimmed of extra fat

Rub garlic into meat, then sprinkle on remaining spices. Let marinade about 30 minutes. Preheat oven to 325 degrees. Put brisket, fat side up, in a roasting pan with sliced onions on top. Pour ketchup on top of meat and onions. Add water to pan around the meat, not pouring over it. Cover tightly with heavy duty foil or double regular foil. Cook for 2 1/2 hours until tender. Slice meat against the grain. Remove any solidified fat from the gravy then return sliced meat inthe gravy and heat for a few minutes.