ducky@jhunix.hcf.jhu.edu (Stacy Lynn Maltzman) (09/18/90)
Hi, I am planning to have some friends over for sukkot, and am in need of some specific recipes I have been dying to make, then I also have some religious questions regarding holiday cooking, so people in rec.food.recipies need only read the first part :-) I'd like to make stuffed cabbage with the sweet tomato sauce, noodle kugel (pudding) (the kind that gets crunchy around the edges :-) and would also like to know the best way to make chicken so it doesn't get dry, and actaully has some taste. :-) Next, I need to know what can be served the other days of hte holiday, first if there is anything traditional for sukkot that I should have. Second is lunch on thurs and fri supposed to be milchig or fleyshig? Third, can a blech work welll enough for dinner thurs night? If not, what can be served? cold left overs? Last, how does one make an eruv tavshillin? When can you then cook for friday night? Oh, I lied, that wasn't last...last is where do I get a blech (I am in Baltimore City) Thanks to both newsgroups for your help Chava (Stacy) Maltzman