Egg Cream Recipe!!!

<--I am rather proud of this!
The Egg Cream first appeared in NYC and Brooklyn in the 1800's and has been one of the most refreshing drinks you can imagine!! And tasty? You Bet!! No eggs and no cream in them though.


Here.. make one for yourself and you will see how wonderful they are:
About 1/2 cup cold whole milk
1 cup bottled seltzer
2 tablespoons chocolate syrup

Fox's U-Bet Chocolate Syrup is the one to use if you can!

Pour about half an inch of cold milk into a tall chilled soda glass. Add seltzer or club soda to within 1 inch of the top of the glass; stir briskly with a long spoon to make it frothy..really frothy.

Pour in some chocolate syrup, approx 2 heaping Tablespoons. Let it drizzle down the inside of the glass then give some more brisk stirring action.
Serve cold with a straw.
Ok.. ok.. if you really have to break tradition, you could add a couple spoonfulls of vanilla icecream and I wont't tell .

Edible Salad Bowls

You know if you just make an edible salad bowl, its easier to clean up the kitchen after you serve the salads.

Here is the Rock and Roll Cafe's way of making an Edible Salad Bowl!

We use flour tortillas. But you can also make tiny ones with egg roll skins.

Put about 3 1/2 to 4 inches of oil in a pot and heat to about 375°F .

Now when that oil is hot, lay one of the torillas on the surface and then gently submerge it with a ladle to create a basket shape. The edges should curl up around the sides of the ladle back.

As the picture shows, the indentation is made by the pressure of the ladle as you hold the tortilla under the hot oil.

Do it til its golden and crispy and remove carefully with slotted spatula to a paper towel. Let it drain up-side down to remove most oil.

What can you fill it with?
Oh, here is the good part!

Mix together crumbled hot ground beef, sauteed peppers, sauteed onion, kidney or black or Pink beans, shredded lettuce, chopped tomato, and top with Salsa of your choice and some non dairy sour cream.

Black beans help fight cancer they say so try to get used to using them in your salads. They are delicious.

I will post our Cuban Black Bean soup recipe to prove it to you!

Cucumber Dill Dressing

Salad Dressing

Cucumber Dill is refreshing and tasty on any salad for summer, or really, anytime!
Here is my recipe:

1 1/3 cup of peeled, seeded, and finely chopped cucumbers.
1 Tablespoon of fresh lemon juice
2 Tablespoons of minced red onion
1 1/4 cup of mayonnaise ( we love Gefen)
1 tsp of dill weed.
Mix these together and refrigerate it in a covered container.
Enjoy it on salads of cucumbers and red onion, in a sandwich, or as a sauce on fish.
Makes a great dip for veggies also.

Minestrone Soup To Warm Your Heart

Delicious, good for you and looks great on the table.. an almost perfect meal.
Serve it with hot fresh rolls and butter, a salad on the side. Yum!

Gather up these ingredients:

1/2 c. olive oil
1 c. thinly sliced yellow onion
1 c. diced celery
1 1/2 c. fresh white beans
1 c. diced green beans
2 c. canned beef broth
2/3 c. canned Italian tomatoes, with their juice
1/3 c. freshly grated Parmesan cheese
Crust for a 1-2 lb. piece or Parmesan cheese (optional)
3 tbsp. butter
1 c. diced carrots
2 c. peeled diced potatoes
2 c. diced zucchini
3 c. shredded cabbage
4 c. water


Place the oil, butter, and sliced onion and cook over medium low heat until the onion wilts and is pale gold in color but not browned. Add the diced carrots and cook for 2-3 minutes, stirring a couple times. Repeat with your celery, potatoes, white beans (can substitute 1 1/2 cups canned cannellini beans or Great Northern beans rather than fresh and this saves cooking time , believe me!But if canned.. add at the end not now.), zucchini, and green beans, cooking each one a few minutes and stirring. Then add the shredded cabbage and cook for about 6 minutes, stirring occassionally.

Now it is time for the broth, water, cheese crust, tomatoes, and their juice, and a little bit of salt. Cover and cook at a very slow boil for at least 3 hours. If necessary, you can stop the cooking at any time and resume it later on.
Minestrone should be thick, never watery.
You can always add more water if its too thick..but thick is good.
Before you are done, add the canned beans to heat them throught and then serve the soup hot.
It will serve 6 to 8 people and keeps in the fridge for a week.
Enjoy.

The Best Egg Salad Ever!

Great Egg Salad makes a lovely lunch any day of the week but for Shabbat it can be very special and refreshing on a hot summer day. It is loaded with protein, low in calories and contains many of the essential nutrients needed for strong bodies.

Here at the Cafe, our egg salad is quite popular and we make it by the gallon.. literally.
I thought you might like to try our recipe since it is very popular.

8 hard boiled eggs shelled and chopped fine.
Mayonnaise to your liking.. 1 to 3 Tablespoons full depending on the consistency you like.
2 Tablespoons of good Dijon Mustard
1 teaspoon of dried dill
1 teaspoon of sweet hungarian Paprika 1/2

small red onion finely minced. salt and pepper to taste.

Mix up the above ingredients. Serve chilled on lettuce and tomato bed or on thick slices of Challah. Toast the challah for a nice treat.
Serve with a big barrel Kosher dill pickle and some chips and you have a great afternoon meal.

Chicken Salad with Grapes

On a hot summer day chicken salad can be refreshing with a cold glass of frosty iced tea or lemonaide!
Here is the Rock and Roll Cafe's recipe for Chicken salad just as we serve it here.

Ingredients: Mandarin Orange sections
Seedless Green Grapes or red /purple if you prefer
chopped celery
Almonds, pecans or walnuts chopped
bite sized chunks of fresh cooked white meat chicken

We use Gefen Mayo and love it here but, Hellmans or Goodfoods is great too!

Prepare the mayo this way: Sprinkle with a bit of sugar and add the juice of about half a lemon. taste the results and adjust as you see fit.

Some people like to use a creamy type cucumber salad dressing, Green Goddess , or a sweet creamy dressing of their choice. Its entirely up to you. But we doctor up the mayo with a bit of lemon juice and sugar. Go slow adding!! And taste as you go for perfect results. That's the secret of good cooking.

Mix the above ingredients with the mayonnaise or dressing and serve chilled on a plate of lovely lettuce or on a roll as a sandwich.

This looks very pretty served up in lettuce lined plates and garnished with a cherry on top.