SU K K O T   R E C I P E S   Everything tastes better in the Sukkah. Try these! Apricot Chicken (A la Eileen) large chicken cut into pieces 5 oz apricot jam (or other favorite jam) 1/2 envelope onion soup mix 1 tsp lemon juice 1/3 c Italian dressing (or to taste) Mix all the ingredients and marinate chicken overnight. Bake for 1 hour at 350. Cabbage Salad 1/2 head of red cabbage, sliced 1 medium onion, minced 1/3 c cup oil 1/3 cup vinegar 1 tbsp sugar or sweetener salt, pepper to taste Mix the oil, vinegar, sugar, salt and pepper for the dressing. Pour over the cabbage and onion. Nectarine Pie Pie Crust: 2 c flour 1 cup margarine 6 tbsp cold water Filling: 6 cup sliced nectarines (or peaches, or apricots or other favorite fruit. I've also used cherry pie filling mixed with sour cherries) 3/4 cup sugar 1/3 cup flour 1 tbsp lemon juice 1/2 tsp cinnamon First make the dough by cutting the margarine into small pieces and mixing with the flour, making crumbs. Add water and mix dough until it sticks together. Put in the refrigerator for at leat 1 hour. Roll out the dough into a pie pan, saving some for the top. Mix the sliced fruit with the other ingredients and fill the pie crust. Cover the pie with the rest of the dough in a criss-cross pattern. Sprinkle sugar and cinnamon on top. Bake at 350 until the top BEGINS to get golden. Gran Sasto's Special Succot Tzimmes 2 1/2 - 3 lbs (1 - 1 1/2 kgs) flanken (cholent meat) 1 med onion 5 - 10 lbs (2 - 4 kgs) carrots 6 - 10 potatoes, 8 pitted prunes 3/4 cup sugar 2 tablesspons flour water Bake the meat in the oven in a deep casserole or large saucepan with the onion and enough water to cover the bottom of the pan. Bake until soft. Peel and slice the carrots and potatoes (use processor) When meat is soft remove it from the saucepan and place carrots, potatoes and prunes in the water. (If too little water add a bit - not too much as cooked vegetables settle in the liquid) When vegetables are soft, place meat back in the saucepan. Add the sugar (taste to check) Thicken by adding flour dissolved in water Bake for a further 1/2 hour Apricot Tongue or Pickled Brisket Boil tongue or brisket - bring to boil twice and throw out the water. Boil a third time until cooked (about 2 hours), skin and let cool. Cut into thin slices. Sauce Place 1 tin apricots in saucepan. Add 1/2 cup vinegar, 1/2 cup sugar, basil, mustard powder, 1/2 cup raisins. Bring to boil. Thicken by mixing 1 tablespoon of flour in cold water (see that there are no lumps). Add this slowly to the boiling sauce, stirring all the time, for the required thickness. Pour the sauce over sliced tongue or brisket which has been layered in a flat casserole dish. Bake in oven for about 20 minutes at 350F