While New Year's is still three months away, for many Penn students January 1st will be the second time around. It's Rosh Hashanah: cheers to 5772 years of guilt–inducing Bubbies! The Jewish New Year is a time for getting together with friends, drinking copiously and eating delicious home–cooked meals. So here are some college–kitchen friendly recipes that require only a pot and a pan! Get pumped and invite your friends (Jews and non–Jews alike) to take a night off from your favorite BYO to come together for a delicious, boisterous meal.

BRISKET FOR THE MASSES By Mady Glickman

 

 

 

 

 

Ingredients: 1 brisket — 5 lbs. 3 cloves of minced garlic 3 cups of chopped onion 1/4 cup olive oil 3/4 cup dried cranberries 3/4 cup dried apricots, cut in half 1 bottle chili sauce 1 bottle regular beer (not light) 3 cups of beef broth (or enough to just barely cover the brisket in the pot)

Directions: 1. In large pot, on high heat, brown brisket on both sides for about one minute on each side. 2. In separate pan, saute onions and garlic in olive oil until golden brown. 3. Place onions on top of the brisket in the large pot used above. 4. Add chili sauce, beer, cranberries, apricots and beef broth to pot. 5. Bring to boil, then turn down heat to simmer. 6. Let simmer with the cover on to cook for a little over two hours. Check occasionally.

Slice against the grain and serve with baked potatoes, mashed potatoes or kugel.

--------------------------------------------------------------

TZIMMES By Samantha Sharon

Ingredients: 1 pound sweet potatoes peeled, halved and sliced about 1/2 inch thick 3/4 pound of carrots, diagonally sliced 1/2 inch thick 4 oz. pitted prunes 2 tbsp. brown sugar 1/2 tsp. ground cinnamon 3 tbsp. cornstarch Salt, to taste

Directions: 1.  Preheat oven to 350°F. Combine sweet potatoes, carrots, prunes, brown sugar and cinnamon in a large pot. 2. Add a quart of water and bring to a simmer. Cover and cook over low heat for 25–30 minutes, until vegetables are fork tender. 3.  Mix cornstarch with 1/3 cup water. Add to pot, stirring gently. Cook over medium–low heat until sauce comes to a simmer and thickens. Season with salt. 4.  Spoon mixture into a lightly oiled casserole dish. 5. Bake 20–30 minutes, or until bubbling.

--------------------------------------------------------------

SWEET KUGEL By Mady Glickman

Ingredients: 12 oz. package wide egg noodles 1/4 cup canola oil 3 medium golden delicious apples, peeled and chopped coarsely 1/2 cup raisins 1/3 cup sugar 1/2 tsp. cinnamon 1/4 tsp. salt 4 large eggs, beaten lightly

 

Directions: 1. Cook noodles for half of the time that the package tells you to. 2. Drain noodles and put them back in the pot. 3. Add all other ingredients and stir. 4. Pour noodle mixture into a greased 9x12 inch pan and cover with aluminum foil. 5. Bake at 350°F for 35 minutes. 6. Uncover and bake for another 15 minutes.

More Like This