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-> Recipe Collection
-> Yom Tov Dishes & Menus
Ima'la
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 Sun, Sep 14 2008, 6:53 am
If you plan to be in shul for hakafos, plan your menu so that it won't dry out or burn on the blech (or however you're heating it, since it's Y"T) while you're gone for all that extra time. (Unless it's close enough for you to come home in the middle.) Also, Simchas Torah night is usually very late, so keep in mind that you might not be in the mood for a 7 course, super-heavy Y"T meal. I usually serve cold-cuts & kugels. A crock pot might (containing something other than cholent!) might also be a good option.
Good luck and enjoy! It's nice being home!
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OldYoung
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Sun, Sep 14 2008, 10:36 am
| greeneyes wrote: | | OldYoung, would you mind posting your recipe for dijon greenbeans? |
Sure! This is my mother's recipe and it's simple and delicious
Dijon Greenbeans
4 c. green beans (= 1 lb)
1 onion, sliced
mushrooms, sliced
2 T. margarine
1 T. dijon mustard
Boil greenbeans until soft, but firm. Melt margarine over medium heat and sautee mushrooms and onions. Stir in greenbeans and mustard. Cook until heated through.
The recipe is obvsiously pretty versatile. Feel free to add more or less of any ingredients. I sometimes throw in toasted slivered almonds.
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greeneyes
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Mon, Sep 15 2008, 8:53 pm
Thanks a lot, OldYoung! 
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Beauty and the Beast
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Mon, Sep 15 2008, 8:56 pm
thanks Ima'la for that tip! I will probably have a fire on and the oven on for the yt.
SO I will prep things before I go to shul,a nd when I get home, I will just have to reheat..
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