And now Recipes for Rachel in Israel...

This blog was started to provide Molly with a little taste of home while she worked as an Education Fellow at the Institute for Southern Jewish Life in Jackson, Mississippi. She's been long gone from Mississippi. Today's she is engaged and living in Washington, D.C.

Now it's her sister, Rachel, who's far away from home for the first time and in need of some kitchen guidance as she spends her semester abroad at Hebrew University in Jerusalem.

She'll be setting up an apartment kitchen and she asked for very basic recipes and hacks...so here goes...

Here's a great list of hacks:

http://www.explosion.com/72917/simple-life-hacks-that-will-change-your-life-forever/

Great home remedies: http://lifehacker.com/the-best-home-remedies-for-any-ailment-backed-by-resea-1526421936

Kitchen hacks: http://greatist.com/health/kitchen-tips-hacks

Kitchen basics: http://www.thekitchn.com/kitchen-basics-15-ways-to-star-135498

and more: http://sodapic.com/22-kitchen-cheat-sheet-guide-basic-cooking-techniques/

That'll get you started, Rach. More to follow...

Crockpot Turkey Breast

Place a thawed turkey breast in the crock pot. Rub with olive oil and snip fresh rosemary (about 3 sprigs worth) over it. Cover and cook on high for 1 hour. Reduce heat to low and cook for 6 more hours or until the turkey reaches an internal temperature of 165 degrees. It's that easy. Really

Sadly, it's true...

Easy Ravioli Casserole

Ingredients

1

jar (26 to 28 ounces) tomato pasta sauce (any variety)

1

package (25 to 27 1/2 ounces) frozen cheese-filled ravioli

2

cups shredded mozzarella cheese (8 ounces)

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Directions

• 1Heat oven to 350°F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.
• 2Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. 
• 3Cover with aluminum foil and bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center. Let stand 10 minutes before cutting.

If you're in a hurry, you can cook the ravioli (7 minutes in boiling water) and the assemble the casserole. That cuts your cooking time to 30 minutes.

Beer Bread

Ingredients

4 tablespoons (1/2 stick) unsalted butter

3 cups unbleached all-purpose flour

1-3 tablespoons sugar (depending on how sweet you want it)

1 tablespoon baking powder

1 teaspoon table salt

One 12-ounce bottle good-quality beer

Cooking Directions

Place an oven rack in the upper third of the oven and preheat the oven to 350"F. Place the butter in a 13 x 9 x 2-inch baking dish or pan and set it in the oven while the oven is preheating.

Stir together the flour, sugar, baking powder, and salt in a medium bowl. Stir in the beer until it is just incorporated' (The dough will be sticky and heavy.) Pour most of melted butter out of the pan into a cup; tilt the pan to coat the bottom and sides with the remaining butter. Spoon the bread dough into the pan and spread evenly; if you want, you can drizzle more melted butter over the top. Bake for 20 to 25 minutes, or until the bumpy top is golden brown.

Remove the bread from the oven to a cooling rack; cut the bread into rectangles and serve warm.

Onion bread: Prepare the dough as above. Thinly slice a small onion and separate it into rings. Toss it with the 3 tablespoons melted butter and arrange it over the top of the dough.

Corn bread: Prepare the dough as above, substituting l cup cornmeal for 1 cup of the flour

Whole wheat bread: Prepare the dough as above, substituting 1 cup whole wheat four for 1 cup of the all-purpose flour.

Pecan Tassies

1/3 cup dark Karo syrup
1/2 cup butter
1 cup powered sugar

Bring all ingredients to a boil-remove from heat
Add 1 cup chopped pecans
Spoon into Athens Fillo cups (there are 15 to a package- they're found in the freezer section)
Bake at 350 degrees for 5 minutes. Makes 35-40

Spaghetti Pie

6 ounces dry spaghetti

2 tbsp butter or margarine

2 beaten eggs

1/3 cup Parmesan cheese

1 cup cream-style cottage cheese or Ricotta cheese

1 lb. ground beef or turkey

1/2 cup chopped onion

1 8-ounce crushed tomatoes, undrained

1 6-ounce tomato paste

1 tsp sugar

1 tsp oregano

1/2 tsp garlic salt

1/2 cup shredded mozzarella cheese ( 2 ounces)

Cook spaghetti according to directions. Drain. There should be about 3 cups. Stir butter or margarine into hot spaghetti. Stir in beaten eggs and Parmesan cheese. Form spaghetti mixture into a crust in a greased 10-inch pie plate. Spread with cottage or Ricotta cheese.

In skillet, cook ground beef and onions until meat is brown and onions are soft. Drain off fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt; heat through. (If you're in a hurry, just add a good chunky spaghetti sauce to the ground meat mixture- it works just as well)

Put meat mixture on top of spaghetti crust. Bake, uncovered at 350 for 20 mins. Sprinkle with mozzarella cheese; bake till melted about 5 mins. Makes 6 servings.