Shabbos Chicken

1 chicken cut in pieces
Carrots (2), sliced
Zucchini (1), sliced
1 onion, sliced into rings
1 stalk celery, sliced

Breadcrumbs
Onion powder
Garlic powder
Salt
Paprika

Clean chicken. Layer vegetables in bottom of roaster and place chicken on top. Cover chicken with breadcrumbs. Mix spices and sprinkle over chicken. Bake covered at 400 for 30 minutes. Reduce temperature to 350 and bake for another 45 minutes.

NOTE: the numbers in parentheses are the amounts I used. You can add more or less of each ingredient as you see fit.

Libbi’s Corned Beef

Corned beef (ready to boil)

Glaze: 1 cup brown sugar
1/3 cup ketchup
3 Tbsp vinegar
2 Tbsp margarine
1 Tbsp mustard

Boil corned beef. Melt margarine in pot before adding rest of ingredients. Mix all ingredients and boil together. After boiling corned beef, pour glaze over it. Bake covered for 35-40 minutes at 350^o. Slice when cooled.

My Mother’s Gefilte Fish

Stock: amounts per 2 lb of fish

4 cups water
6 Tbsp sugar (reduce)
1 tsp salt
Pinch of pepper
1 chopped onion
2 carrots

Put all ingredients into a large pot. Bring to a boil, cover, and leave to simmer for half an hour. Add the fish rolls in the paper. Gently cook for 2 hours. Cool and slice.