Ratners Vegetable cutlet
Submitted by: Jon on Jul 31st 2006
I was wondering if anyone know the recipe or what went into Ratners Vegetable cutlet

Reply #1 submitted by: beth on Aug 9th 2006
Do you still need this recipe?I have the Ratners cookbook at home and I can bring it in to work.

Reply #2 submitted by: Toby on Aug 15th 2006
I'd love to get the Ratners veggie cutlet recipe

Reply #3 submitted by: Dale G on Mar 7th 2007
Please if anyone has the recipe for ratners vegtable cutlet it would be a mitz va

Reply #4 submitted by: needlpoint on Jun 4th 2008
If anyone is still looking for Ratners Vegetable Cutlet recipe here it is!

 Vegetable Cutlets

6 medium potatoes
1/4 cup butter
2 onions, chopped
6 mushrooms, chopped
2 16oz cans diced carrots & peas,
drained1 16oz can cut green beans, drained
3 eggs
2 cups matzoh meal (approximately)
Salt and pepper
Vegetable cutlet gravy

1. Preheat oven to 350f. (Moderate).
2. Cook potatoes in boiling sated water 20 minutes, or until tender and mash.
3. In a skillet heat butter and saute onions and mushrooms until tender.
4. Pour mushroom mixture into bowl with mashed potatoes. Stir in drained vegetables and 2 eggs. Blend thoroughly. Add enough matzoh meal so that mixture can be shaped into large patties. Season to taste with salt and pepper.
5. Shape into 12 patties. Beat well the 1 remaining egg. Brush patties on both
sides, coating thoroughly. Place on a greased cookie sheet.
6. Bake for 45 minutes, or until lightly browned.

Serves 6 - 8

Vegetable cutlet gravy

4 tbsp. Butter, divided
1 onion, chopped
1 carrot, diced
1 cup chopped, celery
1 green pepper, chopped
1 clove garlic, chopped1 16oz can tomatoes, undrained
3 cups mushroom water
1 tbsp. Mushroom powder
1/4 cup flour
Salt, pepper, and paprika to taste

1. In a saucepan heat 2 tbsp. Butter and saute onion, carrot, celery, green pepper,and garlic until soft, about 5 minutes.
2. Add tomatoes, mushroom water and mushroom powder. Simmer for 20 minutes.
3. Mix remaining 2 tbsp. Butter and flour and enough water to make a paste. Stir into saucepan and cook until sauce bubbles and thickens.
4. Season to taste with salt, pepper and paprika.
5. Serve hot spooned over cutlets.

Enough for 6 servings

Mushroom Water

2 lbs. Mushrooms, chopped1 quart water
1. In a large saucepan combine mushrooms and water. Simmer for 10 - 15
minutes, or until mushrooms are tender.
2. Strain broth and chill until ready to use. Remaining chopped mushrooms may also be chilled and ready to use in any dish.

Stewed Mushrooms

1/4 cup butter
12 medium mushrooms, sliced
1/4 cup flour
1 cup half & half1 tsp. Sugar
1 tsp. Salt
1 tsp. Mushroom powder

1. Heat butter in a saucepan and saute mushrooms until slightly wilted.
2. Sprinkle mushrooms with flour. Gradually stir in half & half.
3. Add sugar, salt and mushroom powder. Cook, stirring until sauce is thickened.
4. Serve immediately.

Serves 4