Vegetarian curry

Ingredients 1/4 cup onion, minced 1 red bell pepper, thinly sliced 3 tablespoons butter or margarine 1 and  1/2 teaspoon curry powder 3 tablespoons flour 3/4 teaspoon salt 4 tablespoons sugar 1/8 teaspoon ground ginger 1 cup vegetable broth 1 cup milk 1/2 teaspoon lemon juice 1 can chickpeas, rinsed and drained Directions 1) Melt butter in a…

Jerusalem artichoke soup

*You’ll just have to trust me that Jerusalem artichokes taste much better than they look.  Ingredients 2 medium onions, chopped 2 tablespoons olive oil 1 clove garlic, minced 1 and 1/2 pounds Jerusalem Artichokes, scrubbed and quartered 4 cups chicken broth juice of 1/2 lemon salt, pepper to taste Directions 1) Slowly saute onion in…

Lentil soup

Ingredients 6 cups water 2 16 oz cans stewed, chopped tomatoes 1 lb washed lentils 2 bay leaves 1 tbsp salt Pepper to taste 1 cup carrots, chopped 1 medium onion, chopped 1 cup celery, chopped 2 garlic cloves, minced Directions 1) In a large saucepan, combine lentils, water, tomatoes, bay leaves, salt and pepper.…

Shavuot mini cheesecakes

*These tiny desserts are wonderful topped with fruit or jelly. This recipe makes 12 mini cheesecakes.  Is there anything better than a holiday that requires you to eat cheesecake? Ingredients 2/3 cup graham cracker crumbs 2 tablespoons sugar 2 tablespoons margarine, melted 2 (8 ounce) packages of cream cheese, softened 1/2 cup sugar 3 teaspoons lemon juice…

Paprika Chickpeas

Ingredients 1 can chickpeas, drained 3 tablespoons olive oil 1 tablespoon sweet paprika juice of 1/2 lemon 1/2 teaspoon salt Directions 1) Mix ingredients together in small pot over medium heat. *Serve as a side dish or over rice. *Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and…