Ingredients:
1/3 cup of olive oil                      
2 potatoes peeled and chopped
1 large onion chopped               
Salt             
5 cups vegetable stock               
Fresh ground pepper
2 large yellow bell peppers, seeded and chopped                        
6 tablespoons margarine softened
2 large orange bell peppers, seeded and chopped        
6 tablespoons olive oil

Directions:
Heat olive oil in a large soup pot over medium- high heat. Add onion and sauté’ 10 min. Add stock or water, peppers, and potatoes. Bring mixture to a boil, reduce heat to Low, and simmer 30 minutes. Strain soup, reserving liquid. Spoon vegetables into the container of a food processer, fitted with a knife blade. Process until smooth. Press mixture through a sieve or wire mesh colander, discard peels, and add to reserve liquid. Season to taste with salt and pepper. Bring mixture to a boil; remove from heat. Gradually add margarine, 1 tablespoon at a time, stirring until well blended. To serve, pour soup into bowls and add 1 tablespoons of olive oil to each bowl.

Ingredients:
2 tablespoons butter
1 large onion, finely chopped
1 large potato, diced
2 ribs celery, diced
6 large zucchini peeled and sliced
5 cups boiling water mixed with 5 teaspoons of chicken style consomme
2 tablespoons Italian parsley chopped
black pepper and seasoned salt

Directions:
Melt butter over medium heat and fry onions for about 2 minutes. Add the other ingredients and bring to a boil. Cover the pot and reduce heat to medium. After 15 minutes take off the cover, stir well and reduce heat and simmer for 15 minutes. Turn off heat and cool slightly. Puree using an immersion blender, or in batches in food processor, until smooth.  Adjust seasonings to taste.

Ingredients:
3 tablespoons olive oil            
1 large onion, chopped
2 cloves garlic, minced
4 large tomatoes, seeded and diced
2 carrots, diced
2 stalks celery, diced
12 cups water
1 cup tomato sauce
½ cup marinara sauce
½ cup chopped fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon freshly ground pepper
¼ cup dry white wine
½ cup macaroni, cooked  

Directions:
Heat oil in a large soup pot over medium-high heat. Add onion and garlic; sauté 3 to 5 minutes. Stir in tomatoes, carrots, and celery; sauté 2 minutes add water, tomato sauce, marinara sauce, parsley, basil, oregano, salt, and pepper. Bring mixture to a boil, reduce heat, and simmer 1 hour. Stir in wine and macaroni. Cook 15 to 20 minutes 

 Ingredients:

5-6 leeks
½ cup margarine
2 stalks celery, chopped
1 large onion, chopped
3-4 potatoes, peeled and cubed
8 cups chicken stock or bouillon
Salt
Pepper

Directions:

Cut the roots from leeks and discard tough outer leaves. Cut each leek in half lengthwise. Rinse thoroughly with cold running water to remove grit. Slice leeks crosswise into ¼-inch pieces starting with the white end and using enough of the green part to make 5cups.Melt margarine in a large soup pot over medium heat. Add leeks, celery, and onion; sauté until tender and lightly browned. Add stock and potatoes. Bring mixture to a boil, reduce heat to low, and simmer, covered, for 30-40 minutes or until potatoes are tender. Season to taste with salt and pepper. Transfer the soup in batches to the container of a blender or food processor, process until smooth. Return soup to pot and reheat.

Ingredients:
2 ½ quarts water                                                             
1 whole chicken
1 large onion
3 stalks celery, sliced
3 large carrots, peeled and sliced into disks
2 parsnips, peeled and sliced into disks
1 large or 2 small sweet potatoes, peeled and cut into large pieces
2 teaspoons Salt
1 ½ teaspoons coarsely ground pepper

Directions:
Bring water to boil in a large soup pot. Remove liver and giblets from chicken; save for other uses or discard. Add chicken, onion, celery, carrots, parsnips, sweet potatoes, salt, and pepper; bring to a boil. Reduce heat and gently simmer, covered, for 3 to 4 hours. Remove onion and discard. Transfer chicken to a platter; cool slightly. Remove meat from bones; set aside. Bring soup to a rolling boil. We wet hands slightly with water and form heaping tablespoons of the Matzoh balls into a pot of salted boiling water or chicken stock, when they fluff, remove them and place into soup. Return chicken to soup. Cook over medium-high heat until thoroughly heated. Serve hot and include chicken, carrots, parsnips, and sweet potato in each serving.

Ingredients:

Challah is the name of the special loaves of braided bread which are served at the Shabbat & holiday meals. Such bread on the table is a sign of festivity.

Ingredients
4 packages of dry yeast
4 cups warm water
1 3/4 cups + 1 tablespoon sugar
1 1/3 cups oil
3 eggs
1 1/2 tablespoons salt
1 5lb bag of flour

Glaze: 1 egg beaten

Yields: 6 loaves

Directions:
In a medium glass bowl combine yeast and 1 tablespoon sugar in 4 cups warm water. Set aside 5 to 10 minutes.
Place flour in large mixing bowl. Take out 2 cups of flour to be added later. Add remaining sugar and salt and mix well. Push the flour mixture against the sides of the bowl, making a well in the center.
Pour in the yeast mixture, eggs and oil. Mix with a wooden spoon until you can no longer stir it .
Knead the dough with you hands until it no longer sticks to the sides of the bowl. Add flour as necessary.
Place dough in an oiled bowl. Cover with a dry towel and let rise in a warm spot for 1 1/2 hours.
Punch down and separate Challah with a blessing.
Turn dough onto a lightly floured surface and divide into 6-7 sections.
Shape dough as desired and place in greased pans. let rise for 45 minutes.
Preheat oven to 350°. Brush loaves with beaten egg and bake  for 30 - 45 minutes until golden brown.
Remove from pans and cool on racks.

1 hole chicken