by EVJCC | May 7, 2020 | Food, Jewish Life & Learning
For those who want to try preparing a home-cooked brunch for Mother’s Day, Chef Melinda has prepared a menu for the special day: Israeli Couscous Salad, Roasted Beet Salad, Blintz Souffle, Quiche and Limonana Frozen Mint Lemonade. These recipes can also work for...
by EVJCC | Apr 6, 2020 | Food
Are you looking for another option for breakfast during Passover when you tire of Matzah Brei? Here’s a recipe from Chef Melinda McNeil, which she made with assistance from her 4-year-old sous chef. Yield: 6 cups Ingredients 6 sheets matzoh (2 ½ c crushed)¾ c...
by EVJCC | Apr 5, 2020 | Food
Back in the 1980s, the Jewish Organization of Tempe (J.O.T.), which was the predecessor of the East Valley JCC, published a cookbook. Aaron Blau, board chair of the EVJCC, shared the following recipe, which has become a family favorite for Passover. (Pictured above is...
by EVJCC | Apr 3, 2020 | Food
When you start craving sweets during Passover, here’s a recipe from Chef Melinda McNeil that should please any sweet tooth. Ingredients 4-6 sheets matzah 6 oz (1 ½ sticks) unsalted butter 1 c packed brown sugar ½ tsp vanilla pinch salt ¾ c chocolate chips ¾ c...
by EVJCC | Apr 3, 2020 | Food
Chef Melinda McNeil shares her recipe for coconut macaroons. Ingredients 2 5 oz bags shredded unsweetened coconut4 egg whites2 T honey1 tsp vanilla¼ tsp almond extract (optional)¼ tsp salt½ c sugar Directions Preheat oven to 350. Grind coconut in food processor. ...
by EVJCC | Apr 2, 2020 | Food, Jewish Life & Learning
Chef Melinda makes Yogurt Cake with her son. By Chef Melinda McNeil French children learn to make this easy cake by using one scoop to measure the ingredients. Use whatever citrus zest you have on hand, or substitute extracts to change flavor. Yogurt can easily be...
