The Book of

YonahYonah

2

Or

How to

Have

a “Whale”

of a Feast

3 TABLE OF CONTENTS

DEDICATION 4-7

TO YONAH 4 TU B'SHEVAT 5 YONAH INTERVIEW 6-7

APPETIZERS 8-12

BUTTERNUT SQUASH SOUP 9 POLENTA CAKES 10 DELI ROLL 11 SPICY BUFFALO WINGS 12

SIDE DISHES 13-16

ROASTED CARROTS 14 SEARED POTATOES 15 CURRIED CAULIFLOWER 16

MAINS 17-21

TU B'SHEVAT BEER CAN CHICKEN 18 "MEAT" LASAGNA 19 GNOCCHI WITH DUCK 20-21

DESSERT 22-25

TRIFLE 23 APPLE CRISP 24 KIWI SORBET 25

“GOOD HUMAN BEING” RECIPE 26-28

RABBINIC HECHSHER 27

4

FORWARD:

Welcome to the new Book of Yonah! Inside you will

learn all about the young man, my grandson, who is cele-

brating his Bar Mitzvah on the Shabbat of January 25-26,

2013.

In the Jewish calendar, this day marks the 15th

day of the month of Shevat. Tu B'Shevat, as

it is called, is special in its own right and,

as you shall see, a fitting backdrop for

Yonah to display his talents and passions. What those talents and

passions are and how they have come to define our bar mitzvah boy

is the subject of this book.

When we think of Yonah in the Bible, our minds picture a person

having a life altering encounter with a fish, a rather large fish at that.

Believe it or not, our Bar Mitzvah boy Yonah encountered a much,

much smaller type of fish which also had a major impact on his life.

This happened during the summer of 2010 when our Yonah spent a

month at Camp Stone in Pennsylvania. He found that there were many en-

joyable activities in sleep away camp, but there was one that seemed to catch his

fancy the most. What was it? Sushi Club! After camp, Yonah couldn't wait to share

his newfound culinary skills with his family.

From that moment on, Yonah was clearly a foodie.

In fairness, you could say that Yonah was environmentally if not genetically predis-

posed to love good cooking. On both sides of his family are a remarkable number of

excellent cooks - and even one cookbook writer, namely, his great-great aunt Sari.

Who are Yonah's favorite meal preparers? What dishes does he particularly like? All

this and more will be found in the pages that follow.

It has been said that becoming a Bar Mitzvah is finding the door into one’s Jewish

identity. For Yonah, that door is leading for now straight to the kitchen and chef quar-

ters!

5

Besides being Yonah’s Bar Mitzvah, today is Tu B’Shevat.

On this, the New Year of

Trees, we rejoice because, as

the song goes: “Trees, trees

are good, not only because

they give us wood.”

What a coincidence it is that

just as Yonah is maturing into

manhood and able to produce

his own fruit (i.e., mitzvoth

and good deeds), the trees in

Israel are beginning to bloom.

As seen on this page, Yonah and his family are quite willing to go out on a

limb for each other. The Kilimnicks will help us rejoice on this special

Sabbath of Celebration by partaking in a Tu B'Shevat Seder.

There will be many different kinds of fruit at the Seder. There will also be

food featuring the “seven species” which are important crops in Israel in-

cluding wheat, barley, grapes, figs, pomegranates, olives, and dates. By

saying blessings and partaking in many kinds of fruits and grains, we

honor the land of Israel by enjoying her fruits.

Because Yonah is such a passionate foodie, he has been particularly en-

chanted by the culinary aspects of Tu B’Shevat. He will share divrei To-

rah with food for thought. He has helped plan and prepare the feast that

will be served at the Friday night meal. In honor of his thirteenth birthday,

he has also helped to create this cookbook of thirteen recipes, including

appetizers, side dishes, mains and desserts. Many of these recipes are spe-

cifically designed for Tu B’Shevat. Plus there are slam-dunk tips from

Yonah. And best of all, everything in this book is strictly Kosher!

This is a great day for Yonah and for all of us. I am so proud to dedicate

this book to Yonah Chanon Kilimnick on the occasion of his Bar Mitzvah.

Grandpa Val Karan January 2013

6

Interview Questions for Yonah Kilimnick

What does being bar mitzvah mean to you? It means that life is starting to

count. All the practice and preparation will start to pay off in G-d’s eyes.

What do you consider the most important idea in the Torah? Respecting

people worthy of respect, like parents, as well as some that might not be.

Besides cooking, what are your other special hobbies or out of school in-

terests? I like basketball and many other sports as well as guitar. I used to play

piano but I didn't like it so I wanted to try something else.

Do you have favorite cooks and favorite meals in your family? I really like

Mommy's pretzel schnitzel and her matzo ball soup, and I like my Bubbe's

chicken fricassee. I can't live without my weekly matzo ball soup. It's like we

have Thanksgiving every week on Shabbat.

You have described your Mom as a "crazy" cook. What did you mean by

that? She knows how to make different things in

a short period of time and for a lot of people

without getting frustrated unless we’re talking to

her and distracting her. She really plans things

well. She knows what she wants to do and she

does it.

Your favorite restaurants used to be Rimon

and Geulah’s Café until you discovered NoBo

in Teaneck. Why is that your favorite? I really like chef Josh Massin. He

makes food that I never would've thought of like sweetbreads and duck, al-

though I don't hesitate to eat those things when I'm there.

Does that mean you are only a healthy food eater and not someone who

likes junk food? I do like good food but I can't help myself when it comes to

fat and greasy food like onion rings, potato kugel, shwarma, hush puppies, and

ice cream. They are just so good.

Do you like milchik (dairy) or fleishik (meat) food more? I like them both

equally.

7

Are there any types of cooking tools or utensils that you would most like to own?

Yes, I would like an ice cream maker, a deep fryer, and a slicer. I could also use a good set

of knives for the kitchen.

Is there a style of cooking that you like? I like American cooking more than any other

type, especially when it involves frying. Israeli or Mediterranean food would be my sec-

ond best choice. I also like very hot and spicy food.

What is your definition of good food? To me it is food that is fresh, well seasoned,

timely cooked, and it looks good.

Is there any kind of food that you most dislike? I don't like quiche and macaroni salad.

I am also not a fan of Brussels sprouts. I have actually tried them, and they are not my

favorite vegetable at all.

Do you have any favorite subjects in school? I like my Hebrew subjects and I enjoy

math and gym. Reading is OK but it's not my favorite subject or my idea of a good way to

spend a rainy day indoors at home.

Who helped you prepare for your Bar Mitzvah? My Abba

was my teacher, and he helped me learn my parsha and my

Haftorah. He also taught me how to put on tefillin. My Uncle

Avi is my teacher in school, and my Zeidy teaches me a lot of

lessons along the way.

You seem to have lots of friends and get along well with all

people. But when I asked you to name your best friends,

you couldn't really answer. Why? I didn't want to hurt anybody's feelings.

You have been published in a book before entitled Letters to Pres. Obama. What did

you say? How did it feel? It felt good. I said that he should consult with John McCain.

What would you write in a letter to Prime Minister Netanyahu? I would say you're

doing a good job.

If you were to write another letter to Pres. Obama, what would you say now? I would

say that you should've followed my earlier request.

8

AppetizersAppetizers

Tip from Yonah

A good appetizer is a fresh, well seasoned, well-cooked, refreshing

dish to open up the palates of your guests and to prepare them for

the meal ahead.

In the earliest or “appetizer” stage

of life, Yonah was a cuddly and deli-

cious little boy. He was the apple of

his Abba’s eye and the delight of

everyone in his family. Even his

older brother Doni was happy be-

cause he now had someone he

could play with and boss around.

9

Butternut Squash Soup (pareve)

(serves 6-10)

Ingredients:

2 pounds butternut squash (I like to

buy it peeled and cubed )

6 shallots diced

2 pears, peeled and grated

Water and/or broth to cover the

butternut squash in the soup pot

(should cover it by about an inch)

1/4-1/2 cup honey or agave syrup

Salt/pepper/garlic/curry powder/nutmeg (add these to your own

taste)

Directions:

1. Place all ingredients in a 6-quart stockpot. Cover and bring to a

boil.

2. Reduce to simmer and cook, covered, for 30 to 40 minutes, until

squash is soft.

3. Use an immersion

blender to purée squash

and continue cooking

for 10 minutes.

4. Ladle into bowls and

serve piping hot.

Tip from Yonah This dish goes very well

with sparkling grape juice,

especially on Friday nights. I like to garnish it

with either chopped chives

or crushed pistachios

10

Polenta Cakes (dairy)

Makes approximately 12 cakes

Ingredients:

(For cakes)

2 cups of yellow corn meal

2 cups of water or milk or

broth (or any combination)

1 cup grated Parmesan

cheese

Cupcake tin (12)

Directions:

1. In small pot, bring liquid to a boil and add corn meal while whisking.

2. Then keep whisking the mixture on low medium heat until creamy

and add Parmesan cheese and seasoning.

3. Then add polenta to greased cupcake tin and put in refrigerator until

firm (about 20-30 minutes).

(For topping)

2 zucchini diced finely (I leave the

peel on)

1 small log or about a 1/4 lb. of goat

cheese

Any seasoning of your choice

Finely chopped fresh chives or basil

Directions:

1. Sauté zucchini with your desired sea-

soning.

2. When polenta cakes are firm, add a tablespoon of goat cheese and a

tablespoon of zucchini to top of cakes.

Tip from Yonah I like this dish because it has

zucchini which is my favorite

vegetable. I have tried a vari-

ety of goat cheeses and one

with olives is very nice, too.

11

Deli Roll (Meat)

Each roll serves 6 people or 2 hungry teens

Ingredients:

1 package of frozen puff pastry

dough (we usually get Pepperidge

Farm which is parve) and which

comes with two premade doughs

3 kinds of sliced cold deli cuts, pref-

erably different colors (like smoked

turkey, pastrami, corned beef, roast beef, bologna), usually about 1/4 lb.

of each. If you like a thick deli roll, you can stuff more meat in it

Bottle of Dijon mustard (or any flavor mustard you like—we have tried

onion mustard and honey mustard with good results, too)

Sesame seeds or caraway seeds to sprinkle on top (optional)

Directions:

1. Preheat oven to 350F. Line a baking

sheet with tin foil and spray it with

oil.

2. Roll out the defrosted pastry dough

on the tin.

3. Spread mustard on the dough and

then layer the deli meat.

4. Roll the dough with deli and then

pinch the ends.

5. You can brush the top with a bit

of egg (or not) and sprinkle with

sesame or caraway seeds.

6. Wrap the deli roll in the tin foil (a bit loosely) and pinch the ends of

the foil.

7. Bake for about 45 minutes to an hour, or until browned.

Tip from Yonah This dish goes very well with soda (my favorite is Wedge

from Wegmans). It is a good idea to wait until the deli roll is cooled off before cutting it into

slices. Since I usually make this before Shabbat and then serve it for lunch, I cut it before re-heating for lunch.

12

Spicy BuffaloWings (Meat)

Serves about 6-8 people or 3-4 of my friends

Ingredients:

One 4 lb. bag of chicken wings drummettes

(Empire is a brand that I usually use), de-

frosted and cleaned

1 cup Siracha sauce (see picture on side)

1/4 cup orange juice

2 tablespoon lemon juice

1 cup vegetable oil.

Directions:

1. Preheat the oven to 350F.

2. Toss all sauce ingredients in a bowl and then pour over chicken

and mix until coated well.

3. Bake covered for an hour,

then uncover and bake until

chicken is a bit browned and

crispy.

Tip from Yonah

This dish is best served

while watching sports events

on TV. I have tried making a

pareve sour cream (Tofutti

brand) and this has gone

over well, too (especially for

those who need something to

tame the spice of this dish).

13

Side DishesSide Dishes Tip from Yonah

A good side dish compliments the main dish in every

way, and it should consist of a starch or vegetable dish.

In the early elementary or “side

dish” stage of life, Yonah became a

sidekick to his own younger siblings,

Raanan and Nili. He was a precious

little sprout, adored and nurtured by

family, especially by his Bubbe

Nechie and his Grandma Annette.

14

Roasted Carrots (Pareve)

Serves 8-10 people

Ingredients:

12 carrots (lately I have NOT been peeling the

carrot, just washing them well.

1 cups vegetable or olive oil

2 teaspoons seasoned salt

2 teaspoons garlic powder

2 teaspoons curry salt

Directions:

1. Preheat the oven to 375F.

2. Bathe carrots in oil/seasoning mix-

ture and place on a cookie sheet.

3. Roast uncovered n the oven for 45

minutes to one hour, until

browned and tender.

4. You should turn the carrots

after about 20 minutes.

5. I usually cut each carrot into

half before I serve them hot.

.

Tip from Yonah This is one of the easiest

dishes I make as a side for

Shabbat. I like to garnish it

with mint leaves or crushed

bay leaves for a bit of extra

flavor. I found curry salt in

my local supermarket, Weg-

mans. It is a combination of

spices and salt.

15

Seared Potatoes

Ingredients:

2 small bags of mini potatoes

10 sprigs of rosemary

1 tablespoon of olive oil

Directions:

1. Wash and dry potatoes.

2. Sear the potatoes with the sprigs

of rosemary and oil.

3. Cover and sear until fully

cooked, then uncover and fry

until crispy.

4. Remove rosemary and serve hot.

Tip from Yonah This dish is simple but has a

lot of developed flavors. For

a colorful twist, use a mix-

ture of red potatoes and regular potatoes.

16

Curried Cauliflower (Pareve)

Serves 6-10, provided your guests like cauliflower!

Ingredients:

1 cauliflower head, cut into

bite size florets

2 teaspoons of curry salt

(see recipe for roasted car-

rots)

1 teaspoon of garlic salt

2 tablespoons of vegeta-

ble oil or olive oil.

Directions:

1. Preheat the oven to 350 degrees.

2. Combine oil and spices and coat cauliflower florets.

3. Arrange cauliflower in

single file on parchment

paper lined cookie sheet.

4. Bake 20-30 minutes until

crispy. You will know it is

done because the smell will

turn from being a bit

yucky to more sweet.

Tip from Yonah This dish goes very well on

the side of chicken, meat or

fish. I have used broccoli flo-

rets and purple cauliflower

the same way, too. I need to

make twice the amount so

that we can nosh on one

cookie sheet before the other

gets served.

17 MainsMains Tip from Yonah

The Main Dish is the star of your feast which should be compli-

mented by the supporting cast of appetizers and side dishes. The

main can still stand alone if needed.

Today marks Yonah’s coming of

age. From C.I.T. (Chef In Training)

to his always loving and occasion-

ally “food crazy” Mom, he has ma-

tured into a fine young man with

nuanced and subtle tastes, particu-

larly when it comes to all manners

of preparing food, indoors or out.

We are the beneficiaries; he will be

sharing his table skills and his To-

rah skills with us all.

18

Tu B’Shevat Beer Can Chicken

Ingredients:

1 Whole Chicken (4.5 lbs.)

One can of beer, any brand is fine.

My Mom likes Genessee Ale. (She

has used soda for this recipe, too.

But it is not as much fun to call

this “Soda Can Chicken.” Also,

the “barley” is from the ale.)

2 lbs. of baby potatoes.

Tu B’Shevat Rub:

1. One large onion minced and 2 cloves minced garlic.

2. Seeds from pomegranate or 1/2 cup pomegranate juice.

3. 1 cup of each chopped: olives (green or black or both), dates, figs

4. One cup wine (any kind is fine. Really. I asked my Mom.)

5. 1/4 cup whole wheat flour.

6. Saute onions and garlic until translucent. Add olives,

figs, dates and sauté until soft. Add pomegranate seeds

or juice. Then add wine and cook until mixture is a bit

thick. Then add flour and mix well. Let it cool before

spreading on chicken/potatoes.

Directions:

1. Open up beer can and pour off about 1/3 into a cup. I

usually save this for my Mom. We have a beer can

holder at home, and I place the beer can in the holder

in a deep tin (like a deep lasagna tin). Then I place chicken, neck side up, on

the beer can.

2. I sprinkle the potatoes on the bottom of the pan and then rub the Tu B’Shevat

mixture on the chicken and potatoes to coat it all well. I usually need to take

out a rack from my oven so that the chicken can stand up in there.

3. I bake the chicken at around 350F for about 1.5 hours.

4. Then I let it rest and cool before taking it off the beer can and slicing it.

Tip from Yonah This dish serves 6-10 and is

really good for Jewish holi-

days, especially days like Yom

Yerushalayim , Yom Haatz-

maut and Tu B’Shevat, because

it can include almost every spe-

cies of the land of Israel.

19

“Meat” Lasagna (Dairy, really)

Ingredients:

1 bag soymeat crumblers, usually we use

Morningstar Farms

2 bottles of your favorite tomato sauce

(like marinara or tomato-basil)

One box lasagna noodles (I use the regular

kind, not the kind that does not need to be

boiled) - you can use the whole wheat kind

1 large container ricotta cheese (2 lbs.) -

and you can use the lowfat kind if you

want

2 bags of grated mozzarella and/or pizza mix (which is cheddar and moz-

zarella cheese) Each bag is about 8 ounces.

Directions:

1. Preheat oven to 350F.

2. In a small amount of oil, fry

up the soymeat crumbles.

You don’t even need to de-

frost it first. It is usually

salty enough that you don’t

have to season it. But you

can if you want to.

3. In a lasagna tin, pour the

tomato sauce so that it

covers the bottom of the

pan.

4. Layer the raw lasagna noodles (I usually fit 3

across, rarely 4) on the sauce, and then layer some ricotta cheese and then

mozzarella cheese and more sauce. For the second layer, I use the soy

meat instead of the ricotta. For the third layer, I use the ricotta again.

After the fourth layer of noodles, I smear the last bit of sauce and sprin-

kle with more mozzarella.

5. Then cover it with foil, snugly. Bake for 1.5 hours or until top noodles

appear tender. Finally, uncover and bake for another 15 minutes.

Tip from Yonah I don’t think lasagna looks too pretty to eat. So, I usually add a garnish like basil to make it look nicer. I like to eat this dish with garlic bread. Also, I have not been able to find a pareve soymeat. My friends, the Sadik’s, use “air quotes” whenever they talk about using “meat” in a

pareve or dairy dish.

20

Gnocchi with Cream Sauce

Tip from Yonah You can buy perfectly yummy kosher gnocchi if you live in a largish Jewish community. In Rochester, kosher gnocchi is hard to come by. So, I make it myself. Luckily, I found a video tutorial once from the Kosher Culinary Institute in Brooklyn.

Directions:

1. Set 6 quarts of water to boil in a large

spaghetti pot for boiling the finished gnocchi.

2. In the meantime, in a separate large pot, boil the whole potatoes until

they are soft (about 45 minutes). It is easier to peel them after they are

boiled but you have to let them cool off a bit.

3. The key to my gnocchi is getting a good potato mill. You can’t just put

the potatoes in a food processor or mash them. You really have to pass

them through the mill.

4. Set up an ice bath with 6 cups ice and 6 cups water near boiling water.

5. Your milled potatoes should be sitting in a pile on your work surface.

6. Make a well in the center of the potatoes and sprinkle all over with flour,

using all the flour. Place egg and salt in center of well and using a fork,

stir into flour and potatoes. Once egg is mixed in, bring dough together,

kneading gently until a ball is formed. Knead gently another 4 minutes

until ball is dry to touch.

7. Roll baseball-sized ball of dough into 3/4-inch diameter “dowels” (I got

this word from another recipe but it means like a slender rolling pin

shape) and cut dowels into 1-inch long pieces. Drop these pieces into

boiling water and cook until they float (about 1 minute). I use a sieve

spoon to remove these from the boiling water and then place each piece

of gnocchi right into the ice bath until cool – or for a few minutes.

8. I place the gnocchi onto a wax paper lined cookie sheet until dry and

then you can toss with 1/2 cup canola oil and store covered in refrigera-

tor up to 48 hours until ready to serve.

Ingredients:

(Gnocchi)

2 lbs. Russet potatoes

1.5 cups all-purpose flour

1 egg, extra large

1 pinch salt

21

Gnocchi (cont.)

Ingredients for Sauce:

3 tablespoons butter

5 cloves garlic

2 tablespoons flour – whole wheat is fine

1/2 cups skim milk

1/2 teaspoon pepper and pinch nutmeg

1 cup pareve broth (either vegetable or pareve chicken broth)

1/2 cup parmesan cheese – but you can add any and as much

cheese as you like! A hard cheese that is grated is preferable to a

soft cheese.

Directions:

1. Melt the butter.

2. Mash in the garlic while the butter browns a bit.

3. Then sift in the flour to form a roux. A roux looks like a pastry mix-

ture of flour and butter.

4. Slowly add in the milk/broth, whisking to dissolve the roux into the

milk.

5. Sprinkle in the grated cheese, pepper and nutmeg and let the sauce

simmer until it reduces and thickens up. If it feels too thin, add a little

of the starchy water from the gnocchi—but the sauce should be a bit

soupy and the gnocchi will be served in this soupy sauce.

Asparagus:

1. Roast a bunch of aspara-gus in the oven until crispy. I usually spray a bit of olive oil and sprin-kle with sea salt and pep-per, too.

2. I then cut the asparagus into little bits.

3. To serve this dish, I ladle the sauce into a bowl, then ladle the gnocchi and sprinkle the asparagus bits on top.

Another Gnocchi Tip from Yonah To make this dish pareve, use non-dairy creamer but you may need to add a bit more broth to ensure the sauce is soupy. You can use marga-rine instead of butter. And you can leave out the cheese – but you may need to add a bit more seasoning. I have also used some sweet pota-toes instead of white potatoes and this was equally good and more colorful.

22

DessertsDesserts Tip from Yonah

This should be the perfect ending to a perfect meal. It should

consist of flavors that will leave your guest feeling full while their

taste buds are wanting more!

“The Best Is Yet To Come,’’ they

say; and we have no doubt that

Yonah has a wonderful future

ahead of him. The options ahead

are limitless. So we tip our hats

to our main man of the day; and

we are confident that whatever

he does in the years ahead will

leave a sweet after-taste for all

to admire and savor!

23

Trifle

Ingredients:

One baked chocolate cake – I use Duncan

Hines, either pareve or dairy

Whipped cream – 4 cups should be enough,

pareve or dairy

Fresh fruit – I use an assortment of fresh ber-

ries

Osem wafers – vanilla or chocolate or both,

crushed

Clear glass trifle bowl

Directions:

1. Start by crumbling the cake and layering the bottom of the trifle

bowl.

2. Add dollops of whipped cream.

3. Add sprinkles of assorted berries.

4. Add crushed wafers.

5. Repeat.

6. It is best if you end with some

whipped cream on top and then

shave some chocolate bar on it

with a micrograter to make it

look pretty.

7. Refrigerate until ready to

serve.

Tip from Yonah I tried making this with fro-

zen fruit and it turned out

just as good but the fruit was

not defrosted enough before I

put it in the refrigerator. So,

when served the next day, the

fruit tasted a bit frozen. On

the second day, when we had

leftovers, it tasted better!

24

Apple Crisp

Ingredients:

5 pounds of apples

Sprinkle of lemon juice

Crisp topping:

2 cups maple sugar or brown

sugar

1 1/2 cups of flour

1 1/2 cups of oatmeal

2 1/4 teaspoons cinnamon

2 1/4 teaspoons grated nutmeg

1 stick margarine (or butter for dairy)

Directions:

1. Preheat the oven to 350F.

2. Peel, core and slice the apples. Toss with a little lemon juice to pre-

vent browning.

3. Spray the baking pan with non-stick spray. Add apples to the pan.

4. To make the crisp, combine the

maple or brown sugar, flour,

oatmeal, cinnamon and nutmeg

in a bowl. Toss to combine.

5. Melt margarine in microwave

until liquid. Add margarine

into mixture and toss until it

forms a crumble.

6. Layer the crisp topping over the

apples.

7. Bake until golden brown. A knife inserted will tell you how cooked

the apples are at that point.

8. Serve hot for best results.

Tip from Yonah This dish goes very well with

warm tea with lemon and va-

nilla ice cream or tofutti on

top of the apple crisp.

25

Kiwi Sorbet

Ingredients:

6 kiwis

1 cup sugar

Directions:

1. Cut kiwi into slices and layer on a

baking sheet.

2. Put baking sheet in freezer for

around an hour to an hour and a half.

3. Blend frozen slices of kiwi until pureed.

4. Freeze again, and blend again, and repeat every

hour until you serve.

5. Serve fresh out of the freezer.

Tip from Yonah Before you serve this dish, make sure to ask around

the table if anyone is aller-gic because some people, even in my family, are

deathly allergic to kiwi and some other foods.

26

A Good Human Being

Jewish Tradition offers many “recipes” for what is good and what is re-

quired of man. Prophet Micah boils it down to these ingredients: “To do

justly and to love mercy and to walk humbly with thy G-d.” Hillel’s for-

mula states, “That which is hateful to you do not do onto others." For the

final question, Yonah was asked for his recipe for a good human being.

Ingredients:

Kindness to other people

Treating people the way you want to be treated

Honoring people deserving of honor and even those not deserving

Making good friends

Willingness to share and give Tzeddakah or charity

Being a fun person so people will like you and want to be with you

Being serious during serious times

We asked an expert on food preparation how best to prepare these ingredi-

ents, and this is what she said:

1. First, preheat your oven with the power of Kindness.

2. Make dough with the principal ingredients of Respect and Honor.

3. While still kneading the dough, pour in lots of Friendship and Uncondi-

tional Family Love until the dough feels firm, solid and non-clingy.

4. Just before you put it in the oven, brush your loaf over with a nice layer

of Torah Learning, Tzedakah and Israel Experience.

5. After 13 years, take out your mixture and sprinkle with plenty of op-

portunities for Fun, Play and Serious Work.

6. Pour into a physically fit vessel and prepare to serve with Pride and

Joy.

7. Have reliable Rabbinic authority certify that the product is strictly

Kosher.

27

The Yonah

Kashruth Org.

Rabbinic Hechsher

This letter is to certify that the ingredients used in the Yonah

Recipe product are under Parental and Rabbinic supervision.

The selected Mashgichim (Suzie & Yosef) are reliable and

well known Doctors who are not only suitable to oversee the

development of the Yonah Recipe product, but are careful as

to the agents and enhancers which are used. At intervals,

guidance and love of the Karan and Kilimnick families are ap-

plied in order to retain product quality.

It is with confidence that family and friends, who benefit

from their relationship with Yonah, can be reassured that all

his ingredients are the result of generations of the finest

display of Jewish values and teachings and with Hashem’s

blessings. We also stand behind our product knowing that he

improves with age and will certainly be a source of kindness

and ‘mentchlikite’ for his family, community and Klal Yisroel.

We also guarantee that he is fashioned by the finest selec-

tion of Torah and Kosher living.

‘Av Beth-Din Zeidy’

Do you want to see what this recipe will look like when fully prepared?

Just turn the page…….

28

“I eat to live and live to enjoy eating, so

Bon Appetit,

and 請慢用 [请慢用] (qǐng màn yòng) - please eat

slowly.

I hope you like my recipes!”

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