In a large pot, heat olive oil over medium heat. Add the onion and cook until soft and golden, about 10 minutes, stirring often. Add the vegetable stock and rice. Reduce heat to simmer. Cook 20 minutes or until rice is tender.

Stir in the ginger preserves and curry powder. Cool slightly. Puree in the blender or processor. Return to pan. Add the pumpkin and applesauce and stir to blend. Season to taste with salt and pepper. Cool completely before pouring into a tight-lidded container. label and freeze.

Before reheating, add 1 cup unflavored, non-dairy creamer, and enough vegetable broth for desired consistency. Correct seasoning with curry powder, salt and pepper.

BEEF BRISKET WITH DRIED APRICOTS AND PRUNES (MEAT)

Serves 10-12

• 2 tablespoons vegetable oil
• 2 cups frozen baby onions
• 1 (about 6 pounds) lean beef brisket
• 2 1/2 teaspoons lemon pepper seasoning
• 1 cup dry red wine or beef broth
• 1 (14 1/2 ounce) can diced tomatoes with garlic
• 2 tablespoons brown sugar
• 18 baby carrots
• 1 large parsnip, peeled and thickly sliced
• 18 pitted prunes
• 18 dried apricot halves

Preheat oven to 325F. In a skillet, heat the oil over medium high heat. Add the onions and fry until golden. Set aside. Sprinkle 2 tablespoons flour in a large oven cooking bag and place in a large deep roasting pan. Place the brisket into the bag and sprinkle both sides with lemon pepper seasoning. Add the onions and any fat from the skillet, the wine or beef broth, 1 1/2 cups water, canned tomatoes, brown sugar, carrots, parsnip, prunes and apricots. Secure the bag with the plastic tie provided in the cooking bag package. Cut three 1-inch slits in bag for steam to escape. Place in preheated oven and bake 3 -3 1/2 hours or until tender.

Cool slightly before removing from bag. Slice meat and place in a freezer dish. Spoon the gravy and vegetables over. Cover surface with wax paper, then cover dish tightly with heavy duty foil, label and freeze.

Before serving, sprinkle generously with fresh chopped parsley.

NO-FUSS CARROT TZIMMES (PAREVE)

Serves 6-8

• 1 (16 ounce) bag baby carrots
• 6 pieces dried pears, each cut in half
• 1/4 cup dark cherries
• 1 cup orange juice
• 1/2 teaspoon salt
• 1 (10 ounce) package thawed frozen butternut squash
• 2 tablespoons honey
• 1 teaspoon pumpkin pie spice

In a 2 1/2 quart stove top casserole, mix carrots, pears, cherries, orange juice, salt and 1 cup water. Cover and bring to boil over medium heat. Reduce heat to simmer.Cook for 20 minutes or until carrots are tender. Add squash and pumpkin spice and stir to mix. Sauce should be thick. If too thin, uncover and simmer for a few minutes to reduce. Cool. Cover tightly, label and freeze.

COUSCOUS VEGETABLE KUGEL (MEAT)

Serves 12-15

This may be cooked in two 9-inch square baking dishes. Egg substitute may be used instead of eggs or 2 eggs and 4 egg whites may be substituted.

• 1 large red bell pepper, cored and cut in 2-inch pieces
• 1 large orange bell pepper, cored and cut in 2-inch pieces
• 2 scallions, cut up
• 1/2 cup loosely packed cilantro or parsley
• 1 (10-ounce) package garlic flavored couscous
• 1 pound medium noodles, cooked and drained
• 1 (10 ounce) package thawed, frozen artichoke hearts, halved
• 3 eggs, lightly beaten
• 1/3 cup chicken broth
• 1/4 cup vegetable oil
• 1 teaspoon salt
• 2 teaspoons Italian seasoning or to taste

Preheat oven to 350F.. Spray a 13x9-inch baking dish with non-stick vegetable spray.

Cook couscous according to package directions. Place in a large bowl and set aside.

Chop the peppers, scallions and cilantro or parsley in the food processor, pulsing 4-5 times to chop the peppers coarsely. Add to the couscous along with the noodles and artichoke hearts. Add the eggs, chicken broth, oil, salt and 1 teaspoon Italian seasoning. Stir well to mix.

Pour into prepared baking dish and sprinkle with remaining seasoning. Cover loosely with aluminum foil. Bake in preheated oven 45 minutes. Remove foil and bake until center is set, about 20 minutes longer. Cool completely. Cover with a sheet of wax paper, then tightly with foil. Label and freeze.

LIME POPPYSEED MANDELBROT (PAREVE)

Makes 44-48 cookies (2 cookies per serving)

• 3 eggs
• 1 cup sugar
• 1/3 cup vegetable oil
• 2 tablespoons lime flavored oil*
• 1/4 cup vanilla flavored non-dairy creamer
• 1 1/2 tablespoons poppyseed
• 3 1/2 cups all-purpose flour
• 1 tablespoon baking powder

* or grated rind of 1 large lime

Preheat oven to 375F. Spray 2 baking sheets with non-stick vegetable spray.In large bowl, whisk together eggs, sugar, vegetable oil and lime flavored oil.

Whisk in the non-dairy creamer. Add the poppyseed, 1 cup flour and the baking powder and stir to mix. Add the remaining flour, 1/2 cup at a time, mixing thoroughly between each addition. Mixture should be stiff. Cover and chill at least 2 hours.

With floured hands, shape quarter of the mixture into a roll about 10 inches long by 1 -inch wide and 3/4-inch thick. Place on prepared baking sheet.

Repeat with remaining mixture, placing 2 rolls on each baking sheet. Slice 3/4-inch thick ( for easier slicing, insert knife blade into a cupful flour

after each 2 or 3 cuts.) Bake in preheated oven 25 minutes. Turn oven off. Remove cookies from oven and separate slices. Return to oven and leave in oven 1/2 hour longer. Cool on wire rack. Store in plastic bag in freezer.

DRUNKEN PLUMS (PAREVE)

Serves 6-8

• 1 1/2 pounds Italian plums, halved and stones removed
• 1 cup port wine
• 1/4 cup honey or to taste
• 1 cinnamon stick
• 1 tablespoon grated ginger root

Place the plums in a medium saucepan. Add the wine, honey, cinnamon stick and grated ginger. Bring to simmer over medium high heat. Reduce heat and continue cooking , partially covered, for 15 minutes longer or until plums are beginning to soften but hold their shape. Remove cinnamon stick and discard. Cool completely. Place in airtight container, label and freeze. Note: after thawing, more sugar or honey may be needed to sweeten. Flavors may be diminished during the freezing process.

HONEY LOAF WITH COGNAC GLAZE (PAREVE)

Makes 1 loaf (12 slices)

• 3/4 cup plus 2 tablespoons warm honey
• 1/3 cup hot strong coffee
• 3 tablespoons cognac
• 2 eggs, beaten
• 2 tablespoons vegetable oil
• 1/2 cup brown sugar
• 1 3/4 cups all-purpose flour, sifted
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cardamom
• 2 tablespoons grated orange rind

Glaze

• 1 cup confectioners sugar, sifted
• 1-2 tablespoons cognac

Preheat oven to 300F. Spray a loaf pan (9x4 1/2x2 1/2 - inches) with non-stick vegetable spray. In a large bowl, whisk together the honey, coffee, cognac, eggs, oil and sugar. Add 1/2 cup flour, baking powder, baking soda, cardamom and orange rind. Mix thoroughly. Add remaining flour, about 1/4 cup at a time beating well between each addition.

Pour into the loaf pan. Bake in preheated oven for 45 minutes or until a toothpick comes out clean when inserted in center. Let cool in loaf pan for 5 minutes. Loosen sides with a round bladed knife before turning onto a wire rack. Cool. With a toothpick, prick top of the loaf 8 to 10 times. Pour the glaze over, letting it drip down the sides.

Cool. thoroughly. Wrap in wax paper, then tightly in foil. Label and freeze.

JWR contributor Ethel G. Hofman is the former president of the International Association of Culinary Professionals, whose members include the likes of Julia Child. She is the author, most recently, of Everyday Cooking for the Jewish Home: More Than 350 Delectable Recipes.