Happy Chanukah !! Matten painted cookies ...item 1.. Easy Hanukkah Recipes (December 22, 2011 / 26 Kislev 5772) ...item 2.. How to Spell Hanukkah -- Hanukkah is the only holiday that freaks out your spell check.

Happy Chanukah !! Matten painted cookies ...item 1.. Easy Hanukkah Recipes (December 22, 2011 / 26 Kislev 5772) ...item 2.. How to Spell Hanukkah -- Hanukkah is the only holiday that freaks out your spell check.

Image by marsmet543
Here are some fabulously fun and delicious recipes that you can make for Chanukah. You can even make some of them in advance so that you can miraculously relax and enjoy your Chanukah meal with your family!

Happy Chanukah!!
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......item 1).... aish.com ... Easy Hanukkah Recipes .... And miraculously fun too.

December 22, 2011 / 26 Kislev 5772
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img code photo... Easy Chunukah Recipes ....

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by Sharon Matten

www.aish.com/h/c/r/Easy_Hanukkah_Recipes.html

Here are some fabulously fun and delicious recipes that you can make for Chanukah. You can even make some of them in advance so that you can miraculously relax and enjoy your Chanukah meal with your family! Happy Chanukah!!

...... PUFF PASTRY & POTATO DREIDELS
WITH DOUBLE CARAMELIZED ONIONS

We love Idaho potatoes – they taste great and are grown in the Midwest! Here’s a unique way to use our flavorful potatoes and your favorite Chanukah cookie cutters. I’m sure your family and friends will be wowed by these tasty Chankuah dreidels!
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img code photo.... POTATO DREIDELS ....

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2 pounds Idaho Potatoes (around 6 medium)
1 large Vidalia or Sweet onion, finely diced (around 2 ½ cups)
1 garlic clove, minced (or one frozen garlic cube)
¼ teaspoon sugar
2 tablespoons canola oil
½ teaspoon salt
2 large eggs
1 large Vidalia or Sweet onion, thinly sliced
½ teaspoon sugar
1 tablespoons canola oil
2 sheets puff pastry, defrosted before using
flour for rolling puff pastry
2 large eggs
2 tablespoons warm water
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Place potatoes in a large pot and cover with water. Bring the water to a boil over high heat. Cover pot and reduce burner temperature to low. Cook the potatoes covered for 45 minutes until tender when pricked with a fork. Remove the potatoes from the water and allow them to cool completely. This step can be done a day in advance, just keep the potatoes in the refrigerator until ready to use. Peel the cooled potatoes and place them in a large bowl. Set aside.

Heat the oil in a large (preferably non-stick) skillet over medium-high heat. Add the onion, garlic and sugar and sauté until the onion is golden brown and caramelized, stirring occasionally, around 20 minutes. You may need to reduce the temperature of the flame if the onion starts to burn rather than caramelize.

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Using a fork or potato masher, mash the potatoes until there are no large lumps. Add the caramelized onions. Reserve the skillet from the onions – you will use it to caramelize the sliced onions. Mix the onions and potatoes until thoroughly combined. Add the salt and eggs. Stir until smooth with a fork, removing any remaining lumps.

Preheat oven to 400° F. Line a baking sheet with parchment paper. Set aside.

Lightly flour a pastry board or mat. Roll out each sheet of the defrosted puff pastry dough to 9 ½ inches x 12 inches. Spread the prepared potatoes on one of the pastry sheets. Carefully place the second sheet of dough on top of the potatoes, gently pressing to adhere. Using a dreidel cookie cutter, carefully cut out rows of dreidel shapes from the dough. Place each dreidel on the prepared baking sheet.

Whisk the eggs and water together in a small bowl. Brush the dreidels with the egg. Bake for 25 minutes until golden brown.

Heat 1 tablespoon of canola oil in the reserved skillet. Add the thinly sliced onion and sugar. Sauté for approximately 20 minutes until the onions are caramelized.

Serve the Puff Pastry and Potato Dreidels on a bed of sliced caramelized onions for a beautiful Chanukah appetizer or side dish.

Note: To make these extra special – roll out an additional sheet of puff pastry dough. Using small Hebrew letter cookie cutters, cut out “nun”, “gimel”, “hey” (or “pey” if in Israel!), and “shin” shapes. Place on top of the unbaked dreidels. Brush with egg, then bake as directed above.
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...... HASH BROWN POTATO LATKES

When making potato latkes one of the most time consuming tasks is peeling all the potatoes! Here’s a super speedy way to make “almost-from-scratch” latkes, with a “made-from-scratch” taste. No one will ever know that you didn’t slave in the kitchen for hours making these delicious latkes – and you’ll have time to enjoy them with your family! Now that’s one of the real miracles of Chanukah!
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img code photo.... HASH BROWN POTATO LATKES ....

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1 lb Hash Browns (defrosted if frozen)
1 medium onion, finely diced
2 large eggs
1/3 cup flour
1 teaspoon baking powder
½ teaspoon black pepper (to taste)
½ teaspoon salt (optional)
Canola Oil for frying
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In a large bowl mix all ingredients until thoroughly combined. In a large skillet, heat oil. Drop large spoonfuls of potato mixture into the oil and fry until golden brown on both sides. Serve warm with apple sauce or sour cream.
For more information and more variations of this recipe please go here or check out my Hash Brown Potato Latkes article in the Chicago Tribune Newspaper Syndication this month.
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...... TANGY GLAZED CORNED BEEF
(GREAT FOR THE GFE – GLUTEN FREE EATER)

This recipe is great for when life is crazy and you’re busily trying to get ready for Shabbat or a Holiday. Preparing it requires very little effort! To get melt-in-your mouth-tender, juicy, flavorful beef you boil the meat in a large pot of water for several hours, then make a simple glaze and bake it for a short time. It couldn’t be easier. I once made the mistake of trying to roast a corned beef. UGH, it was one of the worst things I have ever made – it was Dead Sea salty. Boiling the Corned Beef helps to remove a significant amount of the salt – so simple…and so delicious!
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img code photo.... TANGY GLAZED CORNED BEEF

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4 pound corned beef brisket
15 ounces mandarin orange preserves
1 tablespoon mustard
¼ cup ketchup
¼ cup brown sugar
non-stick vegetable spray
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Line a large baking pan with aluminum foil. Spray with non-stick vegetable spray. Set aside.

In a large stock pot, cover the corned beef with water. Bring to a boil, then reduce heat to medium-low.

Simmer for 30 minutes. Remove the pot from the heat and drain the water completely. Recover the beef with fresh water. Return to heat and bring water to a boil. Reduce heat to simmer and cook corned beef for an additional 2 ½ to 3 hours – until beef is tender. Drain water from the pot. Place the beef on the prepared baking pan.

Preheat the oven to 350° F.

In a large bowl combine the orange preserves, mustard, ketchup, and brown sugar. Stir until smooth.
Spoon the sauce over the corned beef. After 15 minutes, remove the beef from the oven and spoon the sauce in the pan over the beef. Return the beef to the oven and bake for an additional 15 minutes.
Remove from oven and cool completely. Slice the beef when completely cooled.

Notes:

You can also use apricot preserves or duck sauce as a substitution for the mandarin orange preserves.

This roast slices best after being refrigerated for several hours – use a very sharp knife for best results.

You can freeze this roast. I recommend slicing the roast before freezing.
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...... PAINTED CHANUKAH COOKIES

Here’s a fun way for you to include kids of all ages in the Chanukah food preparations. This painted cookie recipe was given to me by my dear friend Hindy who used to make these cookies every Chanukah with her now-grown kids. These cookies really let the budding artist in everyone shine. You just paint the cookies with an egg yolk based “paint” which dries into a shiny glaze while baking. They’re beautiful and simple to make – a great addition to your Chanukah celebrations!!
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img code photo ... PAINTED CHANUKAH COOKIES

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1 cup sugar
½ cup shortening
2 large eggs
3 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon orange juice
1 teaspoon pure vanilla extract
additional flour for rolling dough
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Preheat oven to 375° F. Cover 2 baking sheets with parchment paper or a silicone baking mat. Set aside.

In a medium bowl, combine the flour, baking powder, and salt. Set aside. In a large mixing bowl with a paddle attachment, cream the sugar and the shortening. Add eggs one at a time, then add the orange juice and vanilla and mix until completely blended. Add the dry ingredients and mix until thoroughly combined and dough is formed.

Divide into dough in half, and wrap each half in plastic wrap. Refrigerate for 30 minutes until dough is chilled and easier to handle.

Roll out dough with floured rolling pin on floured board. Use your favorite cookie cutters to cut out shapes. Transfer cookies to prepared baking sheets. Paint with Cookie Glaze.

Bake 8-10 minutes on prepared cookie sheets. Makes a little over 1 pound of dough.
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...... PAINTED COOKIE GLAZE

Use new or thoroughly washed paint brushes. You can divide the glaze or make a separate batch for each “paint” color. Use one paintbrush for each different color.
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1 large egg yolk, lightly beaten
¼ teaspoon water
assorted food colors.
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Mix yolk, water and food coloring together in a small bowl. Paint the cookies!

Notes: I have four paint brushes so I let my girls pick four “paint” colors. We found that lighter/brighter colors work a little better than darker ones. We also found that if you would like to layer the colors, start with a lighter color on the bottom. Let it “dry” for a few minutes and then paint over it with your accent colors. Have fun!!

About the Author

Sharon Matten

Sharon Matten lives in Chicago and is a Freelance Pastry Chef, Kosher Food Writer & Blogger, Cable TV guest Chef, Wilton Cake Instructor, Cookbook Contributing Editor, Electrical Engineer, Wife & Mom (not in order of importance!). She writes the weekly www.koshereveryday.com blog about cooking kosher with a family and busy life – pictures and recipes included! To get more great recipes, and to find out more information about Sharon Matten go to www.koshereveryday.com.
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.....item 2).... aish.com ... How to Spell Hanukkah ..... Hanukkah is the only holiday that freaks out your spell check. And that confusion is deeper than you think

December 22, 2011 / 26 Kislev 5772

by Rabbi Tzvi Gluckin

www.aish.com/h/c/mm/How_to_Spell_Hanukkah.html
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SUPER BOWL XLVI - INDIANAPOLIS (February 5, 2012) .. Sizzling Superbowl Chili in A Snap (Feb 2nd, 2012) ...item 2.. Paula The Octopus Predicts Super Bowl Winner -- seems to think the Giants will win. Panacea, Florida (Feb 4, 2012) ...

Image by marsmet543
The perfect recipe is still being debated by cooks from Texas to New York and beyond. You will find my modest contributions to the lists of recipes below. Since there are beaucoup recipes available, I suggest you try them all.

Just remember: the hotter they are, the quicker you’ll run out of antacids.
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.....item 1) .... ORTHODOX UNION ... Enhancing Jewish Life ...

Sizzling Superbowl Chili in A Snap

By Eileen Goltz | Feb 2nd, 2012 |

www.ou.org/life/food/recipes/chili-eileen-goltz/

Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products/vendors referred to in her articles, blog or web site.

I’m traveling a lot this year so my regular recipes that take time to prepare aren’t going to cut it. I decided that a big pot of chili with all the fixings and a bunch of store bought snackie stuff (chips, pretzels and the other usual suspects) will round out the menu nicely.

However, that decision being made, I have the difficult task of deciding whether this will be a bean or no-bean kind of chili menu. That brings us to the age-old question of what exactly is the definition of chili.
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img code photo ... Chili

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If you ask Wikipedia, they say the name is modified from the phrase “chili con carne,” which translates to “peppers with meat.” For all intents and purposes, chili is a stew made with some combination of peppers, meat, tomatoes, a variety of spices…and beans if you want them.

This hotly (pun intended) debated dish probably evolved from the cuisine of the early Spanish settlers. It was the perfect dish for using the less expensive tough cuts of meat that were available to those settling in or traveling through the Old West. Chili enthusiasts take their love of the dish to extreme heights with recipe contests, cook-off’s and grudge match cooking meets of the beans no beans winner take all variety (all of what I’m not quite sure but they do take this seriously)

The perfect recipe is still being debated by cooks from Texas to New York and beyond. You will find my modest contributions to the lists of recipes below. Since there are beaucoup recipes available, I suggest you try them all. Just remember: the hotter they are, the quicker you’ll run out of antacids.

Oh, and one last word: HEY PEYTON, GET BETTER QUICK.



Tip: Use as lean a cut of meat as you can. You may also want to drain the fat from the cooked meat before you add the remaining ingredients. Greasy chili can really sneak up on you…if you catch my meaning!

Tip: Several recipes call for beer; if you don’t drink you can use apple juice instead.
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------.. VEGETARIAN CHILI (pareve)

Servings: 8

Ingredients:

3 tablespoons olive oil

1 1/2 cups chopped onion

3 stalks chopped celery

1 red bell pepper, diced

4 tablespoons chopped garlic

2 19 oz. cans red kidney beans, drained and rinsed

2 19 oz. can black beans, drained and rinsed

1 envelope taco seasoning or 1/4 cup taco seasoning

1 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon thyme

1 15 oz can tomato sauce

3 cups vegetable broth

1 6 oz can tomato paste

Directions:

1. Heat oil in saucepan. Cook the onions and garlic until they are soft and translucent. Add beans, celery, red bell pepper, taco seasoning, basil, oregano and thyme. Mix to combine.

2. Add the tomato sauce, vegetable broth and tomato paste. Mix to combine and cook covered for at least 1 1/2 hours. Stir every 15 minutes to prevent sticking. Season with salt and pepper.

From my files, source unknown.
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------.. TERRIFIC CROCK POT TURKEY CHILI (meat)

Ingredients:

2 pounds ground turkey

1 cup chopped onion

2 tablespoons chopped garlic

1 cup green peppers, diced

1 cup chicken broth

2 teaspoon dried cumin

1 teaspoon dried oregano

1 teaspoon chili powder

1/2 teaspoon salt

1 teaspoon ground black pepper

2 cooked and mashed potatoes

2 15 to 16 oz cans of kidney beans (not drained)

Directions:

1. In a large skillet, brown ground turkey and drain.

2. Add all ingredients to crock pot except the can of refried beans. Cover and cook on low 2 hours.

3. Add the mashed potatoes to chili for thickening. Cover and cook on low for an additional 2 hours.

From my files, source unknown.
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------.. CHOCOLATE CHIPOTLE CHILI (meat)

Ingredients:

2 1/2 pounds lean ground beef

1 lb. chopped kosher spicy sausage (it’s out there)

4 garlic cloves, finely chopped

1 cup finely chopped onion

8 oz tomato sauce

8 oz chipotle sauce (with tomato base)

1 cup water

1 bottle lite beer (12 oz)

3 tablespoons chili powder

2 tablespoons instant beef bouillon

2 tablespoons cumin, ground

2 teaspoons paprika

2 teaspoons oregano leaves

2 teaspoons sugar

1/2 teaspoon coriander, ground

1 teaspoon unsweetened cocoa

1 teaspoon cornmeal

1 teaspoon flour

1 teaspoon warm water

Directions:

1. In a large stock pot, brown the meat (the beef and sausage) and drain off the fat. Return the meat to the pan and add the garlic and onion; cook and stir constantly until the onion is translucent.

2. Add the tomato sauces, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander and cocoa. Mix well. Bring the chili to a boil then reduce heat to a simmer. Cover and cook for 2 hours.

3. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well. Stir into chili and cook, covered, for about 20 more minutes.

Tip: You can serve with pareve sour cream and pareve cheese.

Modified from slacker.blogspot.com (yes, it’s a real blog, I checked it out). This link was sent to me by reader Perry Nicson of NY who loves it.
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------.. GOOD OLD-FASHIONED CHILI (meat)

Servings: 10-12

Ingredients:

3 pounds lean ground beef

2 medium onions, chopped, divided

2 fresh tomatoes, chopped

2 cans tomato sauce, 1 pound each

1 can tomato puree

1 teaspoon honey

2 teaspoons mustard

1/2 cup ketchup

1 12 oz can beer

2 cans red kidney beans, drained

2 packs chili seasoning

2 teaspoons chili powder

pepper to taste

Directions:

1. In a large soup pot, cook ground beef. Drain and add 1 chopped onion, 1 pack of chili seasoning and 1/2 can tomato sauce. Mix well and cook for 20 minutes.

2. Add the remaining onion, chopped tomatoes, tomato sauce, tomato puree, honey, mustard, ketchup, beer, beans, chili seasoning, chili powder and pepper to taste. Bring the mixture to a boil, then reduce the temperature to a simmer.

3. Cover and cook 45 minutes to an hour, stirring occasionally.

Submitted by Randy Karpton, Tucson, AZ.
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------.. NO-BEAN CHILI (meat)

Servings: 6

Ingredients:

1-1/2 pounds lean ground beef, cooked and drained

1 can (14-1/2 ounces) stewed tomatoes, undrained

1 can (8 ounces) tomato sauce

1 red onion, chopped

1 green pepper, chopped

1 can (4 ounces) chopped green chilies

1/2 cup minced fresh parsley

1 tablespoon chili powder

1 teaspoon minced garlic

1-1/4 teaspoons salt

1/2 teaspoon paprika

1/4 teaspoon pepper

optional toppings: pareve cheddar cheese, pareve sour cream and sliced green onions

Directions:

1. Place all the ingredients into a crockpot. Cover and cook on high for 4 hours or until heated through.

Modified from about.com.
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------.. BRISKET CHILI (meat)

Servings:

Ingredients:

1 pound kosher breakfast beef, diced

2 red onions, diced

5 pounds lean brisket, trimmed, cubed

1/3 cup chili powder

1 tablespoon minced garlic

1 heaping tablespoon cayenne pepper

1 tablespoon cumin

1 tablespoon oregano

1 tablespoon kosher salt

1 tablespoon pepper

1/4 cup green chili peppers, chopped

3 12 oz bottles of beer

1 28 oz can diced tomatoes

1 teaspoon coriander

1 6 oz can tomato paste

1 oz unsweetened chocolate, chopped

Directions:

1. In a large pot, cook the breakfast beef, onion and garlic. Drain when cooked. Add the remaining ingredients and bring the mixture to a boil. Reduce the heat and cover.

2. Stir every 20 minutes or so for the next 2 hours. Check to see if the meat is tender. If not, keep cooking.

Tip: You can add more beer if the chili is too thick.

Submitted by Irene Louis from Chicago, IL.

Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Website. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman’s World Magazine. You can visit Eileen’s blog by clicking: Cuisine by Eileen.

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.....item 2)..... WCTV NEWS ... www.wctv.tv ... Updated: 12:50 AM Feb 4, 2012

Paula The Octopus Predicts Super Bowl Winner
An octopus at the Gulf Specimen Marine Lab in Panacea is hoping she can predict the winner of the

Super Bowl.
Posted: 12:47 AM Feb 4, 2012

Reporter: Jacquie Slater
Email Address: jacquie.slater@wctv.tv

>>>> Paula The Octopus Predicts Super Bowl Winner <<<<<

www.wctv.tv/home/headlines/Paula_The_Octopus_Predicts_Sup...

Betting on the big game is big business. Hours are spent compiling stats and figuring out the odds.

The folks at the Gulf Specimen Marine Lab in Panacea say it's a lot simpler than that. Paula the Octopus seems to think the Giants will win.


"If Paula predicts the giants and the Giants win, all I can say is it's an incredible question of how that happened. Is it just chance?" said Jack Rudloe, President of the lab.

Two crabs, each in its own box. One labeled Giants, the other Patriots. Whichever she eats first, that's the predicted winner.

"I mean, the octopus is by far one of the smartest animals in the ocean. It's very cool, but, um, you know, the sea turtle, everybody loves sea turtles," said Cypress Rudloe, Executive Director of the lab.

In an unofficial experiment, we decided to check and see what other specimens in the lab thought. With Patriots and Giants papers in our hands, we waved them next to various sea creatures.

A horseshoe crab and one other crab chose the Giants. A shark was given the choice of two fish to eat, one in front of the Patriots sign, another the Giants. The shark chose the Giants. Only one crab chose the Patriots. As for Paula the Octopus, she chose the Giants.

"Octopus are smart animals, but, uh, the Patriots have it. I disagree with the octopus," said Cypress Rudloe.

If Paula's right, people who take part in sports betting might want to reconsider their sources.

Click here to post a comment.
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Red pepper

Image by Alan Cleaver
Capsicum: commonly called chili pepper, capsicum, red or green pepper, or sweet pepper. The fruit of the capsicum plant is used as a vegetable, spice or medicine. There are more free stock photography shots in my Freestock set.

tastey grapefruit

Image by shawncampbell
This image is licensed under Creative Commons, so feel free to use it.

If you use the photo commercially, consider buying me a gift. I'd love to know where it is used. I have other stock photos for sale on istock, too.

USES:
Naringenin, Found In Grapefruit, May Help Prevent Weight Gain

Christmas Tree Cupcakes

Image by IronRodArt - Royce Bair ("Star Shooter")
I know Christmas is long gone, but I had to share this iPhone photo I took of my two granddaughters' creation (they are 9 and 13 years old). They decorated these cupcakes and arranged them in this display to look like a Christmas tree. They made these for our extended family Christmas Eve party.

View on Black (black background makes colors "pop").

FREE for Personal Use Downloads: This image is offered through a Creative Commons license. You can also obtain PRINTS or a commercial use license (and even larger downloads) at my SmugMug site. NOTE: Personal use requires attribution (credit ''Royce Bair'') and a link to my Web site: ''The Stock Solution'' -- where you can also find many more free downloads.

Cell Phone Cameras: I'm a firm believer that "The Best Camera is the One That's With You"! Although I get better quality images with my professional DSLR cameras, I would miss many of life's great moments if I didn't always carry around my amazing 3-megapixel iPhone. (See a live feed featuring images from other iPhone users. Watch the video.)