Temple Beth Shalom Hosts 74th Annual Kosher Dinner

March 6, 2015 Cookie birthday giftCorporate business giftGluten free cookies  No comments

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The Temple Beth Shalom Kosher Dinner is returning for its 74th year of food and fun for the whole family! If you enjoy meeting new people, participating in fun activities, and eating delicious food, the Annual Kosher Dinner is the place to be this Sunday, March 8th, between 11 a.m. and 6 p.m.

This year’s menu features the usual beef brisket, as well as spiced apples, apricot kuchen, potato knishes, and carrot tzimmes. Tables will be set with relish trays featuring pickles, chick peas, and horse radish. Pickled herring and challah bread will also be available.

The festivities will begin with live music and skits, before everyone moves to the social hall for dinner. Many guests purchase take-out meals for friends and family, or to eat the next day. During the meal, the Rabbi will welcome the gues

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How to Make Authentic Mexican Salsa at Home

March 4, 2015 Best tomatoes for salsaSalsa nutritional informationSouthwestern salsa  No comments

How long does salsa last in the fridge after openi

Whether cooks want to make recipes using salsa or just a simple dip, one of the most frequently sought after explanations regarding salsa is how to make authentic Mexican salsa. Let’s dive into the answer, since it’s a little more complicated than you might think.

“Authentic” Mexican Salsa

Before we talk about how to make it, what is authentic Mexican salsa? Essentially any tomato- and pepper-based sauce from Mexico is referred to as a salsa, though from a culinary perspective there’s little to distinguish a salsa from a chutney or a relish. There are essentially two kinds of salsa made in Mexico: fresh and cooked. Fresh versions include pico de gallo

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