Not everyone can afford to make a wedding, but most people can afford $25. By the third time we were asked to raise funds for a young girl’s wedding, we had exhausted our resources and had nowhere to turn. “Why not make a cookbook to raise funds?” we thought. “Who cares that we don’t know how to cook!” We couldn’t do it alone, and so we galvanized our friends into action. Recipes came pouring in. We tested, tweaked, and tasted until we were left with the quickest, easiest, and tastiest recipes. Cook Up a Wedding was born–and we learned how to cook.
What started as a small project to help raise money for one family has blossomed into this amazing cause. While we are still just a small group of friends trying to help a small group of people, we are astounded at the support we get from family and friends. We never dreamed this endeavor would go further than one cookbook. The first printing of Fast and Fleishigs sold out fast and furiously. It was followed by The Cookie Cookbook, which sold out to rave reviews. Simply Salads has now arrived and is flying out the door. The cookbooks are full of simple everyday recipes that anyone can pull together. It is printed on plastic cards, which gives the cookbooks an extra boost of durability and enables quick cleanup with a simple rinse. To date, over 1,500 cookbooks in the Cook Up a Wedding series have been sold to support needy brides. All operations are on 100% volunteer basis, and all proceeds go directly for hachnassas kallah.
E-mail email@example.com to order your cookbook, and follow us on Instagram @cookupawedding. Dedication opportunities are available.Â v
Mushroom Kale Salad
3 large Portobello mushrooms, sliced
1 tsp. olive oil
salt to taste
8 oz. package kale or Romaine lettuce
1 small red onion, sliced
5 flatbreads, “everything” flavor, crushed
Â½ cup canola or vegetable oil
â…“ cup mayonnaise
1 tsp. dry mustard powder
Â¾ tsp. salt
Â¾ tsp. black pepper
Â½ tsp. lemon juice
1 clove or 1 frozen cube garlic, pressed
2 tsp. or 2 frozen cubes dill
2 Tbsp. sugar, optional
Place mushrooms on lightly greased tray, drizzle with olive oil, and sprinkle with salt. Place in oven and broil for 10 minutes, flip slices, and broil for another 5 minutes.
Place kale and sliced onion in large bowl; top with roasted mushrooms and crushed flatbreads. Mix dressing and toss to coat.
2 onions, sliced
2 peppers, sliced
1 can mushrooms
1 can baby corn
2 lb. chicken cutlets
flour, to coat
Â¼ cup olive oil
1 cup brown sugar
Â½ cup soy sauce
3 cloves garlic, crushed
Spray 9”Ã—13” pan with cooking spray.
Place onions, peppers, mushroom, and baby corn into pan.
Cut chicken into nuggets and coat in flour. Arrange chicken nuggets over vegetables, but do not mix.
Mix sauce ingredients and pour over chicken without mixing.
Cover and cook for 1Â½ hours at 350Â°F.
Serving suggestion: It’s delicious over rice or spaghetti.