The menu, which served 20 guests, ranging from age 17 to 91, very well, and generated ALMOST NO LEFTOVERS:
(omygosh, did they have enough?)
Chicken Soup with Matza Balls (2 gallons of soup, 50 matzo balls, see last post for matza balls, which I froze, then defrosted on the counter before adding to soup) about 2 quarts balls and soup left over.
Planked Orange Roughy with Rosemary and Lemon–frozen filets, 5 lbs, 75% gone
Turkey Meatballs (really individual meat loafies) made with 4 lbs of ground turkey–ALL GONE
Prime Rib Roast with Garlic, and Spicy Coating 6.5 lb roast ALL GONE
Horribly not Healthy Roast Potatoes 8, cut into sixths NOT ENOUGH
Spinach Carrot Kugel one 9×15 baking pan Almost All Gone
Potato Kugel, one 1/4 sheet pan Almost All Gone
Carrot Tzimmess, 4 qts Way Too Much

Fruit Salad, Almond-Pistachio cookies

Recipe for Almond-Pistachio Cookies
These are the creation of my sister-in-law, Tzipi Tramiel. She is a FAbulous cook, and very good at working around food sensitivities. These are good for anyone with a peanut or walnut allergy. She calls them macaroons, but I don’t like macaroons, and they are cookie-shaped so I call them cookies.

Almond Pistachio Macaroons

1 cup sugar

1 ¼ cup mix of blanched slivered almonds and unsalted pistachios—you can use only almonds, only pistachios or a combination of the 2

¼ cup potato starch

3 large egg whites

pinch salt

1 ½ tsp almond extract

1. Preheat over to 325. Line 2 baking sheets with parchment paper. Combine sugar and nuts in food processor. Process 3 minutes to grind into a fine powder. If mixture is sticking, scrape down the sides of bowl. Add starch and process 1 minute more.

2. In another bowl or a mixer, whip egg whites, salt and extract together at medium-high speed until stiff peaks form. Working in 3 additions, fold almond mixture into egg whites, turning over and over until incorporated. Batter will be sticky and thick. Set aside to rest 20 minutes.

3. Spoon batter by tablespoons onto prepared pans; cookies will spread to about 3-inch rounds, so leave plenty of room. Bake until cookies are puffed, golden and shiny, 18-20 minutes. As soon as cookies come out of oven, remove paper (with cookies on it) from baking sheet. Let cookies cool completely before removing from paper; use a thin metal spatula or knife blade if cookies stick.

Yield: 24 large cookies