Like Mama Used to Make
... and More
treasured recipes
flavors of the
past and present
form Ann Arbor's
Jewish homes
Ann Arbor Hadassah
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Like Mama Used to Make
... and More
Ann Arbor Chapter of Hadassah
P. O. Box 1734
Ann Arbor, Michigan 48106
©1986 Ann Arbor Chapter of Hadassah
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ACKNOWLEDGEMENTS
Three years ago when I volunteered to chair the committee
to rewrite the cookbook, I must admit to a certain naiveté. What
could there be, after all, to publishing a cookbook? Little did I real-
ize how many woman hours would be involved and how much fun
it would be.
This project owes its success to the women who devoted so
many hours of their time in the numerous tasks associated with
producing Like Mama Used to Make...and More. My deepest
thanks to the original committee members who assumed a myriad
of tasks in addition to making the initial decisions and culling
through new and old recipes: Betty Becker, Carol Finerman,
Miriam Garvil, Rachel Jacobs, Esther Pascal, Jeanne Robbins,
Sheila Silver and Doris Miller. Warm thanks to Marilyn Krimm for
her assistance. In addition, I would like to single out the following:
Helen Mann and Sarajane Silver who typed the manuscript and
Hilary Gans and Rae Juni who assisted in proofreading; Ricky
Lauffer for her wonderful illustrations, Harlene Appleman for her
text on the holidays and Fay Woronoff for her insights through the
historical notes; and most especially to Carol Finerman for taking
on the awesome job as editor and to Judy Stopke for her expertise
in design and production.
My appreciation also to all those who submitted recipes, so that
this book could pass on a culinary heritage, just like Mama used to
make, to a new generation.
---Judy Cohen
Cookbook Chairman
Table of Contents
Historic Notes 4
Editor's Note 6
Kashruth 7
Holidays 8
Shabbat 9
Rosh Hashanah 10
Yom Kuppur 11
Sukkoth 12
Chanukah 13
Purim 14
Passover 15
Shavuoth 16
Appetizers 17
Soups & Accompaniments 29
Vegetables 45
Salads 60
Side Dishes 65
Kugels, Kugels & more Kugels 81
Fish 85
Poultry & Stuffings 97
Meats 109
Eggs & Cheese 129
Breads 137
Sweets 147
Cookies & Squares 148
Pies, Pastries & Tortes 166
Cakes & Icings 178
Desserts 192
Beverages 195
Passover 201
Glossary 221
Index 224
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HISTORIC NOTES
It was an evening Study Group meeting in October of 1951 at
which we munched delicious baked goods and exchanged their
mimeographed recipes, that someone suggested, "Why don't we
collect all our favorite receipes and put out a cookbook?" The
spark caught fire and produced an awesome degree of participa-
tion on the part of Chapter members, culminating in a product that
fulfilled our entire financial quota for several years, the book Like
Mama used to Make. The enthusiastic involvement on the part of
the many talented women on whose resources we were able to
draw produced, after only a year's work, a cookbook that became
known and treasured all over the country, as well as abroad.
Suzanne Sarnoff, as chairperson, designed and illustrated, with
Jan Miller's assistance, a volume of exceeding charm and wit but,
most importantly, one comprised of excellent, typically Jewish rec-
ipes shared by our Chapter's most proficient cooks.
Like Mama Used to Make was copyrighted on December 16,
1952 and its sales took off beyond our most optimistic expecta-
tions. Because of our extensive publicity and also because of the
nature of our university community, with students and faculty
members coming from and going to other locales, the visibility of
the book became widespread. Once seen, it virtually sold itself.
Individual and multiple copies could be purchased locally and
through the mail, and other Hadassah chapters and sisterhoods
bought them in quantity at reduced prices for their own fund-rais-
ing. Orders poured in from Canada, England, Israel, Japan,
Guam, France and South Africa, as well as from literally every
state in the nation.
A copy was requested by the Jewish Welfare Board's Ser-
vicemen's Center in Germany to help them bring '"a touch of
home' to the Jewish boys through these Jewish traditional deli-
cacies and dishes."
In 1956 permission was requested by and granted to the Chil-
dren and Youth Aliyah Committee for Great Britain to reprint the
cookbook in the United Kingdom.
In 1963 the Youth Aliyah Committee in Amsterdam made the
same request, translating excerpts into Dutch.
After many thousands of copies of Like Mama Used to Make
were sold, some of the original recipes were revised in 1974 for a
new edition.
We have now undertaken a further, more extensive revision to be
more in keeping with today's eating habits, our concern with calo-
ries and cholesterol, and our newer methods of food preparation.
We have, however, steadfastly sought to maintain the same tam
that made our Jewish recipes so special and so valued over the
years. Like Mama Used to Make...and More is just that. Enjoy!
---Fay Woronoff
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EDITOR'S NOTE
This project was conceived in late spring of 1984, when I was
president of the Ann Arbor Chapter of Hadassah. We wanted to
modernize the recipes to bring them in line with current thinking
about nutrition, and incorporate the use of the latest kitchen equip-
ment on our tried and true recipes. What made Like Mama Used
to Make and our new version, Like Mama Used to Make...and
More so popular and so special, is its tam, the love written in every
recipe as grandaughters painstakingly measured Grandma's
"handful" and we learned to convert the contents of a yahrzeit
glass to a standard measuring cup.
Many recipes were submitted with accompanying stories of their
origin, which we've included. There were requests to keep favorite
recipes from the old cookbook, and in this we tried to accommo-
date as many as possible. Many new recipes are quite traditional,
handed down from grandmother, Mama, aunts and friends. There
are also new recipes which take into account diet restrictions, and
many more recipes in our vegetable section.
We hope you like the new look of our book, but be assured that
within its covers, on its sleek, newly designed pages, are the reci-
pes that we love and treasure. We hope you will too.
---Carol Finerman
Editor
Kashruth
JEWISH DIETARY LAWS
The recipes in Like Mama Used to Make...and More, whether
traditional or modern, follow the precepts of kosher dietary laws.
Foods used in these recipes are acceptable in a kosher kitchen.
Meats are from the forequarters of animals which have cloven
hooves and chew their cud (the cow, sheep, goat and deer---
although the latter two are seldom used in the United States).
The hindquarters may also be used, but they generally are not be-
cause of the costs to remove the veins and fatty portions which
must be done to make the meat kosher.
Poultry such as chicken, turkey and geese are permitted. Fish
which have both fins and scales are allowed. Vegetables, fruits,
processed cheeses and eggs are also permitted; however eggs
which have a speck of blood are not kosher and must be dis-
carded, for any sign of blood means that fertilization has taken
place.
Today, a kosher butcher while observing the laws of ritual
slaughter, offers meats pre-kashered, salted and pre-packaged for
the shopper. A large number of supermarkets have a separate
section for kosher meats, either fresh or pre-packaged and frozen.
Many products bear the symbols U and K which symbolize their
suitability in a kosher kitchen.
Milk and meat products are never used together. This has its
foundation in the Bible: "Thou shalt not seethe a kid in its mother's
milk." Meat, or foods containing meat, are never cooked, served or
eaten with milk or foods containing milk. Some foods are consid-
ered neutral or pareve (fruits, vegetables, fish, eggs) and may be
prepared and eaten with dairy or meat meals. The observant cook
will check package ingredients and consult with a rabbi if there is
any question as to whether or not a food is permissible. Observant
homes will also have a set of dishes and utensils for meat (fleishik),
another set for dairy (milkhik), as well as complete sets for
Passover.
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HOLIDAYS
Jewish life has a special rhythm. The Scriptures instruct us to pray
three times daily, following the cycle of light and darkness, morning
and evening. Our weeks follow a certain rhythm, as well, building
toward the crescendo of Shabbat. Our year follows the rhythm of
the holidays with special pauses tied to wonderful celebrations. Fi-
nally, our lives are attuned to those times we call life cycle events:
birth, Bar/Bat Mitzvah, marriage and death.
Entwined in this cadence are the wonderful foods that mark
those special occasions and celebrations: the tcholent and kugels
of Shabbat (not to mention the chicken soup and challah), the
honey cakes, teiglach and tzimmis that combine to make a sweet
New Year and, of course, the sponge cake, matzo balls and count-
less matzo meal delicacies that separate Passover from the rest of
the year.
The offerings that follow are filled with an almost reverent respect
for the Jewish way of celebrating and remembering the rhythm of
life. In Judaism, one's table is considered an alter, and the most
precious offerings are placed upon it. These recipes, simple or
complex, have all received the attention and care that make them
worthy to grace any table. We hope they bring you pride and hap-
piness as you prepare them.
Shabbat
"Even the poor are rich on Shabbat," it is said, and since
Shabbat is a taste of the world to come, the culinary delights of
such a day should be fitting. If you have ever tasted warm challah
fresh from the oven, you must surely acknowledge that this is a
heavenly experience. Add to that the Shabbos fish (gefilte or sweet
and sour), the chicken soup and a wonderful kugel, and what fam-
ily would not equate you with the Shabbos Angel?
Traditionally, it is customary to put a few coins in the Tzedakah
box just before lighting the Shabbos candles. Then mother pre-
pares at least two candles which are lit up to eighteen minutes be-
fore sunset. Some families light an additional candle for each child
in the house. Children are blessed: "May the Lord make you like
Ephraim and Menaskeh" (for the males) and "May the Lord make
you like Sarah, Rebekah and Leah" (for the girls). Then "Shalom
Aleicheim"---May peace be with you---is sung.
Kiddish is recited, the challah cover is removed and Hamotzi (the
blessing over the bread) is made. Some people tear the challah
because to use a knife introduces a warlike connotation to some-
thing that is supposed to be peaceful.
This entire ceremony takes only a few moments in Hebrew or
English, but within those moments, a pause that separates the
humdrum monotony of the weekdays from the peace of Shabbat,
has been created.
CHECKLIST
? Two challot and a challah cover
are traditional. They represent
the double portion of manna
that the Lord gave the children
of Israel in the desert.
? Two yom tov candles.
? Kiddush cup
? Wine
? Flowers for the table
? Tzedakah box
TRADITIONAL
SHABBAT MENU
Gefilte fish or chopped liver
Chicken soup with kreplach or
lukshen
Roast chicken or brisket
Kugel or tzimmes
Cake, shtrudel, pastry
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Rosh Hashanah
Rosh Hashanah, the Jewish New Year, brings with it hopes
and dreams for the coming year and a variety of traditional foods to
accentuate these positive thoughts.
A round challah symbolizes the cyclical nature of the year---the
ending of the old year and the beginning of the new. Also the round
challah looks like a crown to remind us of the Torah's royal crown.
This challah traditionally has raisins and dried fruits throughout.
Apples and honey: apples because they symbolize fertility and
abundance; and honey because it was thought to have re-
generative powers, and it was sweet, symbolizing the hope for a
sweet year to come.
Fish represents fertility and proliferation.
A fruit new to the season. When we recite a Sheheheyanu two
nights in a row, on the second, the fruit is in full view.
Carrots (or marin in Yiddish) also means to increase or multiply.
Thus carrots symoblize the wish for prosperity in the coming year.
CHECKLIST
? Round challah and challah
cover
? Apples, honey and assorted
round-shaped fruits
? Two yom tov candles
? Kiddush cup
? Wine
? A special first fruit for the New
Year's Sheheheyanu
? Fresh flowers for the holiday
table
? Mahzor-High Holy Day Prayer
book
TRADITIONAL ROSH
HASHANAH MENU
Carrot tzimmes, carrots with
honey, or potato and carrot
casserole
Farfel (round)
Challah (round)
Honey cake
Taiglach
Yom Kippur
The holiest day of the year, Yom Kippur, is the Sabbath of all
Sabbaths. It is a twenty-four hour period that is traditionally de-
voted to prayer, fasting and atonement. The day focuses on spir-
itual needs. Physical needs are temporarily set aside so that we
can concentrate more fully on asking G-d's forgiveness for the
transgressions of the past year.
However, since Yom Kippur is a festival, the meal preceding it is
considered to be a feast. Challot are served, although some fami-
lies shape them like birds, with braided ladders on their wings.
This symbolizes the flight of man's prayers to heaven. The sweet
and sumptuous food from Rosh Hashanah is traditionally eaten on
Erev Yom Kippur (Yom Kippur Eve) as well, along with one addi-
tion---kreplach. Kreplach were once edible amulets. They con-
tained hopeful messages and mystical incantations carved into
their doughy surfaces. Thus, eating them on Yom Kippur was sup-
posed to make wishes come true.
CHECKLIST
? Round challah with challah
Cover
? Two yom tov candles
? Kiddush cup
? Wine
? Fresh flower for the holiday
table
? Mahzor-High Holy Day prayer
book
HOME CEREMONY
1. Put some money in the
tzedakah box
2. Light candles
3. Say Sheheheyanu
4. Bless the children
5. Make the holiday kiddush
6. Uncover the challah and make
the blessing (Hamotzi)
TRADITIONAL MENU FOR
EREV YOM KIPPUR:
(Keep the salt to a minimum)
Chicken soup with kreplach
Roast or boiled chicken
Farfel or mashed potatoes
Fresh salad and seasoned
vegetables
Honey cake
TRADITIONAL MENU FOR
BREAKING THE FAST:
Gefilte fish or herring
Blintzes or lukshen kugel
Cottage cheese, bagels,
cream cheese
Coffee cake
Tea, coffee
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Sukkoth
Five days after Yom Kippur comes Sukkoth. Like many other
holidays, Sukkoth has dual origins: it is both a historic and agri-
cultural holiday; it represents the journey of the people of Israel
through the desert after the exodus from Egypt. During this time
people lived in booths of an impermanent nature. Sukkoth also cel-
ebrated the fall harvest and involved a pilgrimage to Jerusalem.
As a family celebration, Sukkoth can be incredibly rich. The pur-
chase of a lulav (the combination of date palm, myrtle and willow
leaves) and etrog (the citron) makes an important addition to the
holiday. Building a sukkah and using it for family meals and enter-
taining, creates an experience that once tried will not be aban-
donded. This holiday is a particular delight to children. All of the
senses and tactile experiences of this weeklong celebration---
from the hanging of fruits and vegetables to decorate the sukkah,
eating the family meals out-of-doors, to the culmination of the cele-
bration of Simchat Torah, on the eighth day, when all the Torahs are
taken out of the ark and the congregation dances and rejoices in
the synagogue as they are paraded around seven times---all
create the kinds of Jewish memories that promote tradition.
CHECK LIST
? Round challah with challah
cover
? Two candles
? Kiddush cup
? Wine
? Lulav and etrog
? Fresh flowers for the holiday
table
? A sukkah
TRADITIONAL
SUKKOTH MENU:
Challah, apples, taiglach and
round fruitcakes carry out the
tradition of round foods for the
holiday.
Because it is traditional to eat in
the sukkah, other holiday foods
are hot, spicy and substantial:
stuffed cabbage, cabbage borscht
or stuffed veal breast.
Hot cider sipped through cin-
Namon sticks.
Chanukah
Chanukah means dedication in Hebrew. It refers specifically to
the rededication of the ancient Temple after it had been dese-
crated by the Syrians. It is also the Festival of Lights. These two
facets of the holiday: the rededication of the Temple and the em-
phasis on light during the dark winter days, come together in the
Chanukah story about the cruse of oil. When the Temple was des-
ecrated and the Eternal Light burning in it was extinguished, the
Maccabees were able to save one small cruse of oil that burned for
eight days and nights until more oil could be prepared.
This story gives rise to the custom of lighting candles for eight
days, one for each day of the holiday, and the custom of eating food
cooked in oil such as latkes and doughnuts. Children play the
dreidl game, a spinning top with Hebrew letters on four sides; they
are the initials of the words which explain the mystery of the oil in
the lamp and the victory of the Maccabees over the Syrians. Nes
Gadol Haya Shim---"A great miracle happened here." Rock of
Ages is sung after the candles are lighted. Gifts are usually given
to children, including money, known as Chanukah "gelt".
CHECKLIST
? Menorah that holds nine
candles
? 44 candles
? Dreidl - a four-cornered top with
Hebrew letters, used for games
of chance
? Chanukah "gelt" - money (real
or chocolate) to be used as
prizes for the dreidl game
? Latkes (potato or buckwheat
pancakes) and jelly doughnuts
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Purim
Purim can be a glorious celebration with all of the ingredients
for great parties: masquerades, gift-giving, Purim plays and cha-
rades. It is a holiday that can be as sophisticated or as child-ori-
ented as you care to make it, but it is always fun. In the synagogue,
the Megillah (Book of Esther) is read and retells the story of Esther
who is married to King Ahasueros. Moredeccai, Esther's uncle, re-
fuses to bow down to Haman, the king's advisor, so Haman plots to
murder all the Jews. Esther intervenes with the King and saves her
people. As the story is read, there are cheers for the names of Es-
ther and Mordeccai, but loud stamping of feet and sounding the
graggers (noisemakers) whenever Haman's name is mentioned.
We celebrate the victory of the Jews over anti-Semitism then, and
down through the ages.
Aside from the merriment, traditional observances include giv-
ing Mishloach Manot, the exchange of food gifts among friends.
These can include hamantashen (three-cornered pastries filled
with poppyseeds or prunes and said to be shaped like Haman's
ears), nuts, fresh fruit and a small bottle of wine or schnapps.
CHECKLIST
? Graggers (noisemakers)
? Hamantashen - pastries filled
with poppyseeds, prunes or a
variety of other fillings
? Mishloach Manot - baskets of
goodies to send to friends
? Challah and a challah cover
? Wine or liquor, because it is tra-
ditional to get so intoxicated
that you cannot tell the dif-
ference between Haman and
Mordeccai
? Matanot L'Evyonian - it is tradi-
tional to give at least one penny
each to two poor people. Purim
is a particularly fitting time to
give a gift to charities that re-
lieve world hunger
Passover
Passover is a springtime celebration of freedom and renewal.
The holiday commemorates the beginnings of Jewish peoplehood
and the exodus from Egypt. It begins on the fifteenth day of Nissan
and continues for eight days, during which no leavened food may
be eaten. Passover is one of three pilgrimage holidays (the others
are Shavuoth and Sukkoth) and serves as a means to gather peo-
ple together to celebrate the beginnings of a new agricultural year.
We celebrate Passover at a Seder meal: a great feast which incor-
porates many traditional Jewish foods, and during which the story
of the exodus from Egypt is retold, lest the Jewish people forget
that they were slaves in Egypt. It is an injunction to all those at the
Seder table to pass the story down to a new generation and to re-
peat it to all who are present so that it may endure.
It is customary to invite guests to the Seder following the injunc-
tion in the Haggadah: "Let all who are hungry come and eat." In
addition to the traditional four questions which precipitate the tell-
ing of the Passover story, modern families encourage the asking of
new questions in order to encourage their children's participation.
From the explanation of all the symbolic foods, through to the great
feast and general camaraderie, Passover is a very family-oriented,
warm holiday.
CHECKLIST
? Two yom tov candles
? Wine cups for all
? Enough wine for four cups per
person
? A special wine goblet for Elijah,
the Prophet
? Three matzos in a sectional
matzo cover (plus one for So-
viet Jewry)
? Matzo for all
? Dish of salt water
? A Haggadah for each guest
? Pitcher of water, basin and
towel (for washing hands)
? Pillows for the leader to recline
? Hard boiled eggs
? Seder plate containing:
? Z'roah - a roasted
shankbone
? Baytzah - a roasted egg
? Moror - bitter herbs (horse-
radish or endive)
? Karpas - greens (parsley)
? Haroset - chopped apples,
nuts, wine
Each guest should have at his/her
place the following items:
? A wine cup
? A Haggadah
? Salt water
? Hard boiled egg
? Karpas
? Moror
? Haroset
? Matzo
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Shavuoth
Shavuoth, the Festival of the Torah, is one of the three major
pilgrimage holidays. This holiday is introduced at Passover, when
the counting of the omer (the 49 days between Passover and
Shavuoth) is begun. Shavuoth is a beautiful holiday with its flowers
and plants. It is significant because it celebrates the giving of the
Torah to Moses on Mt. Sinai.
It is traditional to eat dairy foods on this holiday and the best
cheesecakes and blintzes are generally on parade. It is a perfect
time to set up an ice-cream bar with lots of toppings.
CHECKLIST
? Two yom tov candles
? Challah and challah cover
? Fresh flowers and greens
? Cheese and other dairy dishes
? Kiddush cup
? Wine
APPETIZERS
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CHOPPED LIVER
1 lb. liver (chicken or
calf)
3-4 eggs, hard-boiled
2 medium onions, finely
chopped
4 T. chicken fat or oil
salt, pepper to taste
pinch thyme (optional)
Broil liver until done but not hard. Sauté
onion in fat until clear but not brown. Grind
liver and eggs in meat grinder. Add sautéed
onions with fat to ground meat and eggs. If
mixture does not hold together, add a little
more fat or use chicken soup or a bouillon
cube dissolved in water. Chill before serving.
Press into a mold for special occasions.
VEGETABLE CHOPPED LIVER
1 lb. string beans,
cooked
4-5 medium onions
1/4 c. butter, chicken fat or
oil
4 hard-boiled eggs
10 walnuts
salt, pepper to taste
Dice and sauté onions in fat. Mix with re-
maining ingredients and chop all together.
Season to taste. Chill and serve as an
appetizer.
CHOPPED EGGPLANT
1 large eggplant,
chopped
1 small onion, chopped
very fine
1 tomato
salt, pepper to taste
1 T. wine vinegar
1 T. olive oil or salad oil
1/2 t. sugar
Boil eggplant or bake in moderate (350°)
oven until tender. Peel. If boiled, drain very
well. Chop with onion, tomato, salt, pepper,
vinegar, oil and sugar. Serve cold. Use as a
salad, relish, sandwich spread or side dish.
Sprinkle with chopped parsley.
Bessie Levine
EGGPLANT CAVIAR
1 small eggplant,
unpeeled
1 onion
1 green pepper
1 4-oz. can mushrooms
1/3 c. salad oil
garlic to taste
salt and pepper
1/2 t. oregano
1 1/2 t. sugar
1 6-oz. can tomato paste
1/4 c. water
2 T. wine vinegar
1/2 c. stuffed olives,
chopped
3 T. pine nuts
Chop all vegetables fine. Mix first 6 ingre-
dients in a pot and simmer for 10 minutes.
Add the rest of the ingredients and stir into
the mixture. Cover and simmer for 30 min-
utes. Chill and serve cold. May be frozen.
Bess Paper
PUMPERNICKEL PIE
1 large round
pumpernickel
hard-boiled eggs,
chopped
herring, chopped
black olives, minced
egg whites, chopped
any other desired
combination of
tasty ingredients
Slice the bread horizontally to have 4-5
round disks 1/2" thick. Trim off crusts. Place
the chopped eggs in a circle in the center of
each disk. Arrange chopped herring in a ring
around the eggs. Form another ring of eggs
around the herring. Mark off or outline the
center circle with minced black olives. Mark
next ring with the egg whites and edge the
whole disk with black olives. Decorate with
pimento strips or squares. Cut into pie
shaped wedges and serve. Use any other in-
gredients you wish; always keep harmony of
taste and color in mind.
Katherine Meyerstein
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CHEDDAR CHEESE APPETIZERS
1/2 Ib. sharp cheddar
cheese, grated
2 1/4 C. flour
1/2 lb. margarine
dash of salt and
cayenne pepper
Knead all ingredients together with your
hands until smooth. Divide into 3 rolls for
slicing and chill. Will keep in refrigerator.
When ready to serve, slice 1/4" thick and push
1/2 a pecan or an olive slice on top. Bake 5-7
minutes at 425° and serve immediately.
This recipe was handed down by my
mother, Leona Weinthal.
Halina Silverman
HUMAS AND TOCHINA
1 can garbanzos (chick
peas)
1/4 C. lemon juice
2 cloves garlic
1/2 can tochina (ground
sesame seeds)
1/2 t. salt
parsley, dried or fresh
dash of Tabasco
dribble of olive oil
paprika and cumin
powder
Blend garbanzos, lemon juice and garlic.
Add the rest of the ingredients up to Tabasco
sauce. Blend well. Mound on a platter. Drib-
ble olive oil on top; sprinkle with paprika and
cumin powder. Serve with pita bread.
Lily Ladin
BABAGANOOSH
1 c. tochina with the oil
mixed in
1 medium eggplant, not
skinned or seeded
1/2 t. garlic (clove)
lemon juice to taste
(2 T.+)
water (to consistency)
salt
Cook eggplant whole in oven at 400° for 1
hour. Beat in tochina and its oil, lemon, garlic
and salt. Add water if needed. Consistency
should be pasty but not stiff.
You may add 1 can of chick peas with liquid,
but omit the water in the recipe, or add
canned tomatoes, chopped celery, chopped
olives and capers. This makes it a caponata.
Lily Ladin
CHOPPED HERRING
1 large jar herring in
wine sauce, drained;
reserve liquid
2 apples, cored
4 eggs, hard-boiled
1 piece bread, soaked in
reserved liquid
Mix together. Mold or put into bowl. Serve
with bread or crackers.
Phyllis Herzig
SCANDINAVIAN HERRING
1 large jar herring
2 apples, thinly sliced
mayonnaise
curry powder
Rinse and pat herring dry. Mix apples with
herring, then mix with mayonnaise and curry
powder.
Phyllis Herzig
SPINACH DIP
1 10-oz. pkg. frozen
chopped spinach,
thawed and thor-
ughly drained
1 c. sour cream
3/4 C. mayonnaise
3 green onions,
chopped
1 bunch parsley,
chopped
Mix all ingredients several hours before
serving and refrigerate. Serve with various
raw vegetables, crackers, chips.
Sandy Englander
SPINACH DIP
1/2 pkg. frozen chopped
spinach, drained
1 c. mayonnaise
2 T. minced dried onion
1/4 t. salt
1/4 t. lemon juice
Mix together and let it sit for several hours.
Serve as an appetizer.
Marilyn Krimm
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(Hada860013)
Hada860013.txt
SALMON-EGG PÂTÉ
1 lb. can salmon, flaked
10 hard cooked eggs,
chopped
lemon juice
2 stalks celery, finely
chopped
1 t. unflavored gelatin,
dissolved in small
amount of water
Tabasco, several
shakes
salt
2-3 T. mayonnaise
onion, grated or finely
chopped
Mix all ingredients together and press in
mold, if desired. Chill.
Alice Cohen
CAVIAR PIE
4 eggs, hard-boiled
3 T. unsalted butter,
melted
onions (sweet) or scal-
lions, cut fine, to
cover mashed eggs
1/2 pt. sour cream
3 1/4 oz. red or black caviar
squeeze of lemon
Mash eggs through a strainer and blend with
the butter. Press into a 9" glass pie plate. (A
ricer may be used, as eggs must be
smooth.) Sprinkle with onion. Frost with
thick layer of sour cream. Refrigerate about
two hours. (DO NOT FREEZE!)
Remove from refrigerator and spread with
caviar. Keep refrigerated until serving time.
Serve like a pie, cut into wedges (as for a first
course) or as a spread on rounds of thin
pumpernickel or crackers. Guests may then
squirt a bit of lemon juice on top.
Rachel Jacobs
JUDY BROOKS' SPICY ALMONDS
3 c. unblanched
almonds
1 egg white
3 T. sugar
1/2 t. cinnamon
1/4 t. nutmeg
Toss almonds in egg white which has been
whisked with sugar, cinnamon and nutmeg.
Bake on greased cookie sheet at 325°
for 30-45 minutes, stirring every 15 minutes. Al-
monds should be crunchy but not burned.
Walnuts or pecans may be substituted for
almonds.
This recipe comes from a neighbor who is
deceased but will never be forgotten, es-
pecially when I continually use this recipe.
Myrna Miller
STUFFED MUSHROOMS
12 mushrooms, 1 1/2-2"
diameter
1 small onion (or 3
scallions)
2 T. olive oil
grated cheese
1/2-1 c. flavored bread
crumbs
Wash, dry and remove stems from mush-
rooms. Chop stems and onion in a food pro-
cessor, sauté in oil. In a saucepan, place
mixture and add cheese and bread crumbs;
mix until mixture holds together. Add sea-
soning if you wish. Take heaping teaspoon-
fuls and pack the center of each cap firmly,
pressing in the filling. These may be frozen
at this point. Now bake at 350° for 20 min-
utes or broil for about 12 minutes.
Marilyn Krimin
MEAT STUFFED MUSHROOMS
24 large mushrooms suit-
able for stuffing
1/2 c. soy sauce
1/2 lb. ground beef
1/2 onion, minced
1 clove garlic, minced
1/4 c. green pepper,
minced
1 egg yolk
Wipe mushrooms and remove stems. Mari-
Nate caps in soy sauce for 1 hour. Chop
stems and mix with remaining ingredients.
Drain caps (reserve soy) and stuff gener-
Ously with meat. Use reserved soy to brush
tops. Broil 8-10 minutes.
Can be assembled ahead of time and
broiled at last minute. A good result can be
obtained by broiling ahead, refrigerating
and then baking in a 350° oven for 10 min-
utes. A nice flavor variation. Enjoy!
Doris Miller
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(Hada860014)
Hada860014.txt
STUFFED MUSHROOMS
18 uniform sized
mushrooms,
approximately 1"
diameter
18 seedless green grapes
1 pkg. or 5-6 oz. Boursin
cheese
1/4 c. butter, melted
4 oz. Parmesan cheese,
fresh grated
Wipe and clean mushrooms, remove stems
and reserve for another use. Place a grape
in each cap. Use about 1/2 tablespoon Bour-
sin to cover each grape, enclosing com-
pletely. Roll each mushroom in melted butter
and then in grated cheese. Reserve any ex-
tra cheese. Place on cookie sheet and re-
frigerate 20 minutes. Bake in 400° pre-
heated oven for 15 minutes. Sprinkle with
any reserved cheese when they come out of
oven. Serve warm.
Done at last minute, but worth it!
Doris Miller
SWEET AND SOUR MEATBALLS
MEAT MIXTURE:
1 egg
1/2 onion, cut into
chunks
2 slices bread, soaked
and squeezed dry
1 t. salt
1 t. pepper
1 lb. ground meat
flour, for dredging
oil, for frying
SAUCE:
1/2 c. water
1/4 c. ketchup
2 T. brown sugar
1 T. vinegar
1 T. soy sauce
Put onion, bread, and spices into food pro-
cessor and mix well. Remove; mix well with
ground meat. Roll meat into balls approx-
imately 1" round, dredge in flour and sauté in
about 1" oil till brown. Drain well. Mix ingre-
dients for sauce; place meatballs in sauce
and cook on low heat, covered, for about 15
minutes.
Sheila Silver
MIDDLE EASTERN APPETIZER MEATBALLS
1/2 lb. ground beef
1/4 lb. ground lamb
2 garlic cloves, minced
1/2 c. onions, chopped
1 egg
1/4-1/2 c. pine nuts,
chopped coarsely
1/4 c. parsley, chopped
1 t. salt
1/2 t. thyme
1/2 t. curry
1/4 t. pepper
1/2 t. allspice or
cinnamon
Combine all ingredients until well blended.
Form into 1" balls. Heat thin film of oil in pan
and brown, shaking pan until all sides are
well browned. Takes about 10 minutes.
Can be prepared and reheated on cookie
sheet in 350° oven for 5-10 minutes.
Yield:
Serves 12 as part of an hors d'oeuvres.
Doris Miller
VEAL BALLS
2 1/2-3 lb. ground veal (you
can use less)
eggs (use 1 egg to 1
lb. of veal)
1 12-oz. bottle chili
sauce
1/4 bottle water
6 oz. currant jelly
juice of 1/2 lemon
Mix veal with eggs. Shape meat into tiny
balls, set aside. Simmer chili sauce with jelly
and water until the jelly melts. Stir often.
Drop meatballs into sauce, cover and sim-
mer 1 1/2 hours. Serve hot.
Carol Finerman
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(Hada860015)
Hada860015.txt
EGG FOO YUNG PUFFS (Pareve)
6 eggs
1 c. flour
1 1/2. baking powder
1/2 t. Worcestershire
1 envelope onion soup
mix
2 6 1/2 oz. cans white
tuna packed in
water, drained
2 T. soy sauce
1 can bean sprouts,
well drained
1 4-oz. can mush-
rooms, well
drained, chopped
oil for frying
SWEET AND SOUR SAUCE:
1/4 c. cornstarch
1/2 c. water
3/4 c. white vinegar
1 c. water (or chicken
stock)
1 clove garlic, minced
1 T. oil
1 1/4 c. sugar
1 t. salt
1 t. dark soy sauce
1 can pineapple
chunks, drained
(optional)
Beat egg; blend in flour. Mix all remaining in-
gredients in food processor or blender. Add
them to the egg and flour mixture. Preheat oil
to 350° in frying pan. Carefully drop mixture
by teaspoonful into oil. Remove as they
brown; drain puffs on paper toweling. Serve
covered with sweet and sour sauce in chaf-
ing dish.
For sweet and sour sauce, mix cornstarch
with water; set aside. Bring remaining ingre-
dients to a boil. Add cornstarch mixture to
thicken sauce.
Freeze in layers without sauce if making
ahead. Defrost completely and reheat in
300° oven for about 10-15 minutes.
This recipe is from my sister-in-law, JoAnn
Arenson. Many people will think they are
meatballs, but will not be able to determine
the "secret" ingredient.
Judy Cohen
MINIATURE EGG ROLL (Pareve)
1 c. onion, chopped
1 c. bean sprouts (if
canned, drain well)
1 c. celery, chopped
1 c. mushrooms, sliced
(if canned, drain
well)
oil
soy sauce
1 recipe blintze dough
or purchased won
ton wrappers
SWEET AND SOUR SAUCE:
1/4 c. cornstarch
1/2 c. water
12 oz. apricot preserves
1/3 c. white vinegar
3 T. honey
1/4 t. powdered ginger
1/3 c. ketchup
1/3 c. sherry
1 T. soy sauce
Sauté vegetables in a little oil (sesame is
nice if you have it). Add soy sauce to taste.
Place 1/2 teaspoon of filling in center of a
small wrapper. Roll up and tuck in corners
well. Deep fat fry in vegetable oil at 350°.
Serve as hors d'oeuvres with sweet and sour
sauce.
For sweet and sour sauce, mix cornstarch
with water. Bring all ingredients to a boil over
medium heat stirring frequently to prevent
burning. Reduce to simmer and thicken with
cornstarch and water mixture.
If using won ton wrappers, these may be
made ahead and frozen, but do not over-
brown the first time. Reheat by thawing
completely and re-frying briefly (until
golden). They will be slightly better if made
fresh, but if you must save time, they will still
be fine if you reheat them this way. Oil from
frying the first time can be strained through
cheese cloth and stored in the refrigerator.
These have been served so many times at
bar and bat mitzvahs that they may now be
considered authentic Jewish forshpeis.
Judy Cohen
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(Hada860016)
Hada860016.txt
SOUPS
&
ACCOMPANIMENTS
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(Hada860017)
Hada860017.txt
COMMITTEE CHICKEN SOUP
4 lb. stewing chicken
(you may include
gizzard, heart, neck)
water (1 qt. per pound
of chicken)
2 large onions, cut into,
but not sliced
through
2 large carrots, sliced
2 stalks celery, sliced
1 parsnip, sliced
(optional)
fresh parsley
fresh dill
salt to taste
Remove excess fat from pieces of chicken.
Place chicken and water in a pot and bring to
a quick boil. Turn heat down and simmer
slowly for 30 minutes. Skim carefully. Add re-
maining ingredients and continue simmer-
ing 1 1/2 hours until chicken is tender. Strain.
Correct seasonings.
The soup may be served clear or you may
add pieces of chicken and the cooked veg-
etables with onion and parsnips removed.
The boiled chicken may be served as a
main course.
Make the soup the day before serving.
Fat will rise to the top and can easily be
removed.
UNCLE HARRY'S FAVORITE BARLEY SOUP
1/2 c. medium barley
1/2 c. dried lima beans
1/4 C. split peas
1 lb. soup meat and
bones
1 onion
1 carrot, grated
4-5 dried mushrooms
salt, pepper to taste
Thoroughly wash barley, lima beans, and
split peas. Cook with meat about 1 hour in 2
quarts of boiling water. Add cut-up onion,
grated carrot, and mushrooms. Simmer an-
other 1 1/2 hours. Add salt and pepper. Stir oc-
casionally while cooking; soup will be quite
thick when done.
Maizie Gurin
ZAYDl'S POTATO-FARFEL SOUP
6 potatoes, pared and
cubed
4 oz. egg farfel
salt, pepper to taste
3-4 sprigs feathery dill
2 qts. water
2 T. margarine
1 small onion, sautéed
Place potatoes, farfel, salt, pepper and dill in
water and bring to a boil. Turn heat low and
simmer 1 hour. Add margarine and onion.
Mix to blend. Serve hot.
Bess Paper
SPLIT PEA SOUP
1 1-lb. pkg. split peas,
washed and dried
8 c. water
3 large carrots, diced
1 potato, peeled and
diced
3 stalks celery, sliced
thin
3 cloves garlic, minced
1 bay leaf
1 onion, diced
1/2 t. thyme
1/2 t. dry mustard
1/8-1/4 c. dried parsley
pepper to taste
Sauté vegetables and garlic. Add remaining
ingredients and simmer 3-4 hours.
Mary Schuman
GREEN PEA SOUP
1 lb. green split peas
3 qts. water
1 large onion, sliced
1 large carrot, sliced
1-2 stalks celery (with
leaves)
1 bay leaf
3/4 lb. soup meat and
bones
salt, pepper to taste
Wash peas in cold water. Rinse and drain
well. Place in pot with rest of ingredients and
bring to a boil. Lower heat and let simmer
about 3 hours. Add more water from time to
time if necessary. Put through sieve, season
to taste, heat and serve.
LENTIL SOUP
2 c. dry lentils, washed
frankfurters, 1 per
person, cut in
1/2" rounds
2 cloves garlic, minced
1 big onion, diced
2 large carrots, cut in 3"
pieces
celery salt to taste
1/2 scant t. baking soda
salt, pepper to taste
Combine ingredients; bring to a boil, simmer
30-40 minutes or until tender. Correct
seasoning.
This recipe was inflicted upon me as a child
by my mother, Sylvia Clark. I hated it! Now,
as an adult, I crave it, and even pass it on to
you!
Judy Stopke
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(Hada860018)
Hada860018.txt
LOX AND POTATO SOUP
2 large onions, diced
1/4 lb. lox (tail ends or
thick slices), cut
in chunks
4 medium potatoes,
diced
1 1/2 qts. water
salt, pepper to taste
1 c. light cream or milk
Sauté onions in butter until light brown. Add
lox, potatoes and water, and cook for about 1
hour or until ingredients are soft. Add cream
or milk, reheat and correct seasoning.
If desired the soup can be made a day in ad-
vance and stored in the refrigerator. Add the
cream or milk just before serving and reheat.
Bea Kahn
GREAT LAKES FISH SOUP
2 lbs. fresh salmon or
trout
1 qt. or more water (for
thin or thick soup)
6 potatoes, cut in 1"
chunks
1 small onion, chopped
fine
2 carrots, chopped fine
1 stalk celery, chopped
fine
2 c. zucchini, grated
1/2 c. sherry
1 T. soy sauce or tamari
salt, pepper to taste
rosemary to taste
2 T. fresh parsley,
minced
fresh cilantro
(coriander),
minced (optional)
Place fish in 6-quart pot with water to cover.
Simmer covered till fish is opaque. Drain,
reserving water. Onion, carrots, celery and
zucchini may be chopped or grated in food
processor. Mix these vegetables, potatoes
and fish water; simmer covered till potatoes
are tender. Shred fish; add to soup. Add
parsley. Simmer 5 minutes. Garnish with
cilantro if desired.
This soup naturally evolved when my fisher-
man husband brought home limit catches,
coinciding with an overflow of garden pro-
duce. A wonderful solution to an annual
dilemma!
Judy Stopke
CABBAGE SOUP
1/2 head cabbage,
shredded
1 46-oz. can tomato
juice
1/2 c. sauerkraut
sugar
frozen lima beans
Simmer cabbage and sauerkraut covered,
until soft. Add sugar to taste. (I like it a little
on the sour side.) Add lima beans and cook
until tender (about 10 minutes.)
Lillian Kushner
BEEF VEGETABLE SOUP
soup bone and meat
water to cover meat
1/2 c. dry baby lima beans
7 carrots
5 pieces celery
1 16-oz. can tomatoes
1/2 c. barley
sugar, salt to taste
3 pieces parsley
Cook meat and bone in a 4-quart pot of
water on a slow fire. When water boils re-
move scum; add lima beans. Cook 1/2 hour,
add vegetables which have been cut into
small pieces, and tomatoes. Let cook about
4 hours, until meat is tender, then add barley,
cook another hour and correct seasonings.
Lois Levinson
Ed. Note: You might want to cover pan to
prevent water from evaporating.
"GEDECHTE" (THICK) SOUP
1 pkg. Manischewitz
Vegetable Soup Mix
with Mushrooms
1/4 lb. dried lima beans
1/8 lb. dried green split
peas
2-3 marrow bones
1 lb. chuck
2 large carrots, sliced
2 stalks celery, cut up
1 medium onion, cut up
1/4 c. small pasta
(optional)
salt
fresh-ground pepper
Set aside the mushroom-and-flavor packet
of the soup mix. In a strainer, wash the rest of
the contents of the soup mix and also the
lima beans and split peas. Cover well with
water and let stand overnight to shorten
cooking time or else bring to a boil and con-
tinue cooking at once. Add marrow bones
and chuck. (Meat may be cooked in a sepa-
rate pot or a pressure cooker; cool, skim off
all fat that rises to top of stock. Stock should
then be added to the cooking vegetables to
give flavor.) When lima beans start to feel
somewhat soft to the touch of a fork, add the
fresh vegetables and continue to cook, stir-
ring bottom often. Remove meat when
tender if it was cooked in the main pot and
cool slightly, or else use meat which was
boiled by itself. Trim off all fat, cut meat into
cubes and add to soup. Add salt and pepper
to taste---at least 2 teaspoons salt. About 1/2
hour before the end of the cooking time, add
the mushroom-and-flavor packet of the soup
mix and the additional pasta.
Fay Woronoff
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(Hada860019)
Hada860019.txt
VEGETABLE AND MEATBALL SOUP
MEATBALLS:
1 lb. ground beef
1/4 t. onion salt
2 t. chopped dry onion
1/4 c. ketchup
1/4 c. water
3 T. bread crumbs
SOUP:
2 T. oil (preferably olive)
2 onions, peeled and
chopped
2 carrots, peeled and
sliced
2 celery stalks, cut in 1"
lengths
2 whole tomatoes, cut
into wedges
2 qts. bouillon
1/2 c. lentils
1 small can tomato
sauce
1/2 t. ginger
1/2 t. paprika
1/4 t. black pepper
1 clove garlic, minced
Mix all ingredients for meatballs together
and shape into 1" meatballs. Heat oil; sauté
onion, carrots and celery for 10 minutes. Add
tomatoes, ginger, paprika, pepper, lentils,
bouillon and tomato sauce. Cover and sim-
mer about 1 3/4 hours. Add meatballs and
simmer for an additional 15-20 minutes.
Yield: 8 servings (about)
Miriam Garvil
MUSHROOM SOUP
1 lb. mushrooms, sliced
thin
4 T. pareve margarine
1 T. lemon juice
2 T. flour
1 t. salt
8 c. water
4 t. instant chicken broth
4 egg yolks
1 T. dry sherry
Mushrooms can be sliced in food processor.
Sauté in margarine 2 minutes (stirring
often). Sprinkle with lemon juice, toss to mix.
Blend in flour, salt. Stir in water and chicken
broth. Cook, stirring, until mixture thickens
and bubbles. Beat yolks with sherry in small
bowl; blend in 1/2 cup hot mushroom mixture,
then stir into remaining mixture. Heat, stir-
ring constantly for 1 minute.
Yield: 8-10 servings
Carol Finerman
RUSSIAN REALLY BORSCHT
1 can whole beets
1 can tomatoes (picture
with a garlic)
a piece cabbage
(about a half of
a small cabbage)
2 onions
2-3 carrots
a little dill
a little celery
Take out frypan. Cut up onions, tomatoes,
beets and carrots very small. Put in frypan
and fry with oil or margarine for just a short
time. Take out a pot and add above ingre-
dients. Put in 1 cup (or maybe more) water
and bring to a boil. After 1/2 hour, cut cabbage
and celery into small pieces and add with dill
to water. Cook 20-30 minutes. Have a good
appetite!
Bassia Genkina
Ed. Note: Bassia is one of many Russian im-
migrants who have settled in Ann Arbor.
CABBAGE BORSCHT
2 lbs. brisket, short ribs
or chuck roast
1 medium head cab-
bage, cut in chunks
1 large onion, cut
coarsely
1 16-oz. can whole
tomatoes
water to cover
juice of 3 lemons
3/4 c. brown sugar
1 T. salt
1 heaping T. flour
Bring to a boil all ingredients except flour.
Simmer for 2 hours (25 minutes in pressure
cooker at 15 pounds pressure). Dissolve
flour in 1 cup of the broth; add to soup to
thicken. Simmer a few minutes longer. Cor-
rect seasoning.
This is a cherished recipe from my grand-
mother, Mollie Joffee.
Judy Stopke
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(Hada860020)
Hada860020.txt
GRANDMA'S BORSCHT
3 bunches large beets
(about 4 beets per
bunch)
2 medium onions
1/2 t. garlic salt
1. t. salt; 1/2 t. salt
1/8 t. pepper
1/2 c. sugar; 1/4 c. sugar
2 qts. canned tomatoes
1 colander beet leaves
water
1/4 c. lemon juice
Remove leaves from beets, cut off tops,
roots, scrape clean. Place beets in large
(6-8 quart) pot, with whole onions, 1 tea-
spoon salt, garlic salt, pepper and Hi cup
sugar. Add water to reach tops of beets. Add
tomatoes. Bring to boil and simmer for H
hour, uncovered. Remove beets to cool. Add
leaves (mid vein removed and sliced into thin
strips or chopped) to liquid. Remove onions
and discard. Grate beets in food processor
or by hand. Add to pot along with V* cup
sugar, lemon juice and Hi teaspoon salt.
Simmer uncovered for H hour. Adjust taste.
Cool, serve with dollop of sour cream. Can
be frozen. Makes about 6 quarts. If thinner
borscht is desired, add 1 quart water before
seasoning is adjusted.
This recipe is from my husband's grand-
mother, Ada Legator. The beet leaves are
optional, but add a wonderful texture and
extra nutrients. The amount to add is up to
you; she said to use "a colander full" of
leaves!
Ronnie Simon
POTATO SOUP
12 medium potatoes,
peeled and cut in 1/2"
cubes
1 small onion, diced
1 carrot, cut fine
1 celery stalk, cut fine
water to cover
1/4 C. butter
1/4 c. flour
1/2-1 c. milk
1-2 T. vinegar
1 T. sugar
salt, pepper to taste
Cover vegetables with water; cook till soft (I
pressure cook 15 minutes at 15 lbs. pres-
sure.) Make white sauce: melt butter, add
flour, simmer till flour starts to brown a bit,
add milk slowly while mixing. Add white
sauce to soup. Add vinegar, sugar, salt and
pepper to taste. Simmer a few minutes
more. Mash a few times with potato masher
to thicken, but leaving several cubes whole
for texture.
This recipe is from my mother-in-law, Louise
Stopke, who has made a fine art of soup
cookery. We enjoy this soup with rye bread
and smoked fish.
Judy Stopke
PTCHA---HOT (CALVES FOOT SOUP)
1 foot cut up into small
pieces by butcher
salt to taste
1 onion
3-5 cloves garlic,
minced
Wash and scrape pieces well, first in cold
and then in scalding water. Place in pot of
water to cover (about a quart) with the onion.
Bring to boil. Skim the top. Simmer until soft
2-3 hours. Add garlic about H hour before
done.
I like to cool the soup in the refrigerator and
skim the fat off when it solidifies, before
serving. Wonderful served with challah to
dunk in the rich garlicky broth.
Rhoda Martel
PTCHA---COLD
Cook as for Hot Ptcha. Remove meat from
bones. Chop meat fine with about 3 cloves of
garlic and salt to taste. Mix meat with broth in
a flat pan and refrigerate until it gels. Cut in
squares to serve.
Rhoda Martel
PTCHA---COLD
Cook as for Hot Ptcha. Chop meat and add
to broth with salt to taste and dash of pepper.
Add 4 hard-boiled eggs, sliced, and 3 table-
spoons cider vinegar. Also add 2 table-
spoons sugar and 3 cloves garlic. Refrig-
erate until it gels and cut into squares.
Cow's foot is available at kosher meat mar-
kets. These recipes were such a treat to me
when I was young that I don't want them lost
to the next generation.
Rhoda Martel
Ed. Note: this can also be served as an
appetizer.
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(Hada860021)
Hada860021.txt
TASTY TCHAV
1 lb. tchav (sorrel)
or spinach
2 medium potatoes,
diced
2 ribs celery, cut fine
4 scallions or an onion,
sliced thin
2 sprigs fresh dill
2 qts. of water
juice of 2 lemons (1/2 c.)
2 t. salt
4 eggs + 1 1/2 c. cold
water
Wash greens until clean and tear into
pieces. Cook over low heat with onions, dill
and potatoes until potatoes are very soft.
Remove dill and add juice and salt and pep-
per. Cook slowly for 10 minutes. Beat eggs
until blended with cold water. Stir about 3
cups of hot soup into eggs beating con-
tinually until well mixed. Add soup slowly so
eggs do not curdle. Add remaining soup.
Serve cold. May be kept for weeks. Serve
with some sour cream if you like. You may
use sour cream or more potatoes for thick-
ening instead of eggs.
TCHAV
1 lb. tchav (sorrel)
2 t. salt
1 pinch pepper
1 qt. boiling water
2 eggs
Wash sorrel thoroughly and chop well. Add 1
teaspoon salt and boiling water. Boil 5 min-
utes. Beat 2 eggs, add 1 teaspoon salt to the
eggs. Pour 2 cups of the hot sorrel mixture
into the cold beaten eggs, stirring constantly
until well mixed. Pour the egg mixture back
into the remainder of the sorrel mixture and
cool.
Serve cold with sour cream. May also be
served with hot boiled potatoes.
Yield: 4-6 servings.
CREAM OF CUCUMBER SOUP
3 cucumbers
4 T. butter
2 T. flour
2 vegetarian bouillon
cubes
2 T. dried dill
1 qt. milk
1 1/4 c. water
Peel and coarsely grate cucumbers. Sauté
in 2 tablespoons butter. Melt other 2 table-
spoons butter in deep saucepan. Add flour,
blend in. Add milk, cubes which have been
dissolved in water, dill and salt. Serve hot or
cold with sour cream garnish.
Marilyn Krimm
COLD CUCUMBER SOUP
5 cucumbers salt
2 T. fresh dill, chopped
4-6 scallions, chopped
1/2 c. parsley, chopped
1 qt. buttermilk
1/4 c. lemon juice,
preferably fresh
Peel cucumbers, halve lengthwise and re-
move seeds. Sprinkle with salt and let set
for 30 minutes. Drain cucumbers and rinse
if less salt is desired. Chop cucumbers
coarsely and combine with half buttermilk
and remaining ingredients in food processor
or blender. Whirl until desired smoothness is
obtained. Add remaining buttermilk and pro-
cess briefly. Chill and serve.
A nice garnish would be thin rounds of
radish, extra cubes of cucumber (skin on)
or fresh mint leaves. Easy---Super-Deli-
cious and No Cooking! A must for summer
months---a perfect food processor recipe.
Yield: 8 servings
Doris Miller
GLORIOUS GAZPACHO
1 c. tomatoes, peeled,
finely chopped
1/2 c. green pepper, finely
chopped
1/2 c. celery, finely
chopped
1/2 c. cucumber, finely
chopped
1/4 c. green onions, sliced
2 t. parsley, chopped
1 t. chives, chopped (if
available)
1 small clove garlic,
minced or pressed
2 t. wine vinegar
1 T. olive oil
1 t. salt
1/4 t. pepper
1/4 t. Worcestershire
dash Tabasco
2 c. V-8 juice
1 1/2 c. tomato juice
Combine all ingredients and chill 24 hours.
I've had more requests for this one than any
other I've tried. Another easy do-ahead
summer soup. Ideal for the food processor.
Doris Miller
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QUICK AND EASY GAZPACHO
2 T. olive oil
1 green pepper
1 cucumber
2 T. lemon juice
1 t. minced garlic
3 scallions, chopped
2 tomatoes
1/4 c. wine vinegar
1 15-oz. can tomato
sauce
1 16-18-oz. can tomato
juice
3 dashes Worcestershire
3 dashes red pepper
sour cream
Combine all ingredients in blender or food
processor for 30 seconds or until desired
consistency. If combined ingredients ex-
ceed the capacity of your blender or food
processor, combine in batches and then mix
together. Garnish with dollop of sour cream
or cucumber stick.
Best if made 2-3 days ahead and chilled in
refrigerator.
Yield: Serves 4-6.
Shelly Kovacs Berman
CHERRY SOUP
1 qt. sour cherries
5 c. water
1 stick cinnamon
salt to taste
pinch of baking soda
3/4 c. sugar
1 t. cornstarch
Wash and pit cherries. Add water, cinnamon,
salt, soda and sugar. Boil until cherries are
well cooked. Dissolve cornstarch in a little
water and add to soup to thicken. Chill in re-
frigerator before serving. Can be served with
hot boiled potatoes.
PERSIAN SOUP
1 egg, hard-boiled,
chopped
1/2 c. raisins (or any
other dried fruit)
2-3 c. plain yogurt
1/2 c. sour cream
1 cucumber, chopped
1 t. salt
1/2 t. pepper
1 T. lemon juice
1 c. cold water or milk
1 T. parsley
1 T. fresh dill or 1/2 t. seed
Put all ingredients in a big bowl; mix well. Let
soup stand in refrigerator for 2-3 hours at
least. May be made the day before. To serve,
garnish with parsley and/or fresh dill and
float an ice cube in each serving.
Aliza Shevrin
FRUIT SOUP
fruits as available:
cantaloupe, water-
melon, honeydew;
wedges of each,
peeled and diced
grapes, pitted sweet
cherries
1 can sour pitted
cherries
1 diced apple
currants, dates,
raisins, plums,
peaches; pitted
and diced
1 slice lemon
1 c. orange juice
oranges, grapefruit;
peeled, dried and
diced
sweet wine
OR sugar to taste
To decide on the amount of fruit, you must
first pick your soup pot. Fill the pot half-full
with any combination of fruit, always includ-
ing sour cherries and a lemon. Cover the
fruit with cold water and juice to about VA"
from the top of the pan to allow room for boil-
ing. Bring all to a rolling boil, letting boil for
about five minutes. Let cool. Now there are
2 choices:
1) Strain soup, saving liquid and fruit sepa-
rately. Purée fruit via food processor or
blender briefly. Mix with liquid or
2) Leave soup with large pieces of fruit.
Next step is important regardless of whether
you use step 1 or 2. Taste as to need for
sweet wine OR sugar. Do not oversweeten
or you will lose the subtleties of the flavors of
the fruits. Refrigerate. Serve cold. Can be
frozen successfully.
Ray Juni
COLD CANTALOUPE SOUP
2 large melons
1/2 c. butter
1 T. honey (or sugar)
1-2 t. grated lemon rind
2-3 t. fresh lemon juice
1 T. white rum
ginger to taste
salt, pepper to taste
5 c. milk
Cut cantaloupe and remove seeds. Prepare
2-3 melon balls for garnish of each bowl.
Coarsely chop remaining melon and sauté
about 3-5 minutes with butter and honey.
Add lemon rind, salt, pepper and ginger. Stir
and cook for 2 more minutes. Add milk; sim-
mer for 10 minutes. Purée in batches in food
processor (or alternately in a food mill). Chill;
add lemon juice and rum. Check seasoning
when cold. Garnish with melon balls and
mint if desired.
Can be easily prepared the night before---
even better!
Yield: 6-8 servings
Doris Miller
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(Hada860023)
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MATZO BALLS
4 T. shortening, preferab-
ly chicken fat
1/2 c. chicken broth, warm
2 eggs, separated
7/8 c. matzo meal
1 t. salt
1/1 6 t. nutmeg
Melt shortening and cool to lukewarm. Add
broth. Add to well-beaten egg yolks. Mix
well. Add matzo meal, salt and nutmeg. Mix.
Fold in stiffly beaten egg whites. Chill 1 hour.
Form into 12 balls; drop into boiling salted
water. Cover and let simmer for 20 minutes.
Lift out with perforated spoon and add to
clear soup.
Beulah Elving
Ed. Note: matzo balls are also known as
"knadlach."
LUKSHEN (Noodles)
1 egg
2/3 c. flour (approximate)
pinch of salt
Mix ingredients and knead until dough is soft
and elastic. Roll out on a floured board to a
thin even sheet. Let this dry until it is no
longer sticky, but not so dry that it will be brit-
tle. Fold into a flat narrow roll about 2" wide;
with a sharp knife cut crosswise into very
fine strips and toss them up lightly to sepa-
rate them. Spread on a board or cloth to dry
thoroughly before storing in jars. For broad
noodles cut in strips W or W wide; separate
and dry.
To prepare noodles, boil in salted water until
tender. Drain and add to soup. Or the noo-
dles may be cooked for 15-20 minutes di-
rectly in the soup if preferred.
EINLAUF OR TRIFLACH (Egg Drop for Soup)
1 egg
2 T. flour
pinch of salt
Beat all ingredients together until smooth.
Pour into boiling soup from a spoon, letting it
fall either in small drops or in a steady thin
stream which will give the effect of noodles.
Cover and boil for 5 minutes.
FARFEL (Egg Barley)
1 egg
1 c. flour
pinch of salt
Knead all ingredients into a hard firm ball of
dough. Grate on a medium fine grater.
Spread on a board to dry thoroughly before
storing away in jars. When needed, cook in
boiling salted water for 30 minutes. Drain
and serve in chicken soup, or as a side dish
with fat and gravy. The farfel may be boiled
directly in the soup if preferred.
MANDLEN (Soup Nuts)
3 eggs
2 T. oil
2 c. flour (approximate)
1 t. salt
Mix all ingredients, using only enough of the
flour to make a soft dough just firm enough
to roll with the hands. Divide the dough into 2
or 3 parts and roll with hands into ropes 3/8"
thick. Cut into 1/2" pieces. Place on well
greased cookie sheet and bake at 375° until
golden brown. Shake pan occasionally or
turn nuts, so that they brown evenly on all
sides. Use as a garnish.
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(Hada860024)
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VEGETABLES
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(Hada860025)
Hada860025.txt
ARTICHOKES GRATINÉE
1 clove garlic
1 c. mayonnaise
1 c. Parmesan cheese,
grated (Romano
cheese can be
substituted)
1 large can artichoke
hearts, drained
1 can water chestnuts,
drained
Blend all ingredients in a food processor. Put
in a small casserole. Bake in 350° oven for
30 minutes. Serve hot. This may be served
with taco chips, light rye or pumpernickel
cocktail breads.
Bobbie Levine
"SHAFFER" BEANS
3 cans butter beans
(limas), undrained
10 T. oil
2 or more T. brown
sugar
Mix and put in a casserole. Bake at 350° for
2-2 1/2 hours until all liquid is absorbed and
top is crispy.
These are a family tradition with brisket.
Everyone always fought over the well-done
ones. Heavenly!
Linda Sokolove
BAKED LIMA BEAN CASSEROLE
1 lb. dried lima beans
3/4 c. butter
3/4 c. brown sugar
1 T. dried mustard
1 c. sour cream
1 t. salt
1 T. dark molasses
(optional)
Wash beans and soak for at least 1 hour.
Cook in water to cover until tender---about
1 1/2 hours. Drain. Pour into 2 quart casserole
or bean pot. Mix remaining ingredients. Pour
over beans. Blend. Bake at 350° for 1 hour.
Ella Berman
STRING BEAN CASSEROLE
2 pkg. frozen French-cut
string beans
1 16-oz. can water
chestnuts, drained
1 lb. fresh mushrooms
1 10-oz. can cream of
mushroom soup
1/4 lb. Cheddar cheese,
grated
1 3 1/2-oz. can French
fried onions
Cook string beans according to package di-
rections; drain. Sauté mushrooms. Place all
ingredients except French fried onions in
casserole dish in layers, with the grated
cheese on top. Bake for 20 minutes at 400°.
Sprinkle with French fried onions and bake
10 minutes more.
Yield: 12 servings
Enid Galler
HORSERADISH-BEET MOLD
1 can whole beets
2 pkgs. lemon gelatin
1 small bottle horse-
radish (vinegar
brine)
juice of 1 lemon
a bit of pepper
(optional)
Drain beets and save the juice. Add enough
water to juice to make 2 cups. Bring to a boil.
Dissolve gelatin in mixture and cool slightly.
Grate beets and add to above along with
horseradish, lemon juice and pepper. Mix
thoroughly, pour into mold and refrigerate
until jelled. Unmold, but keep refrigerated
until serving time.
This was my mother's recipe.
Ruth Eckstein
BROCCOLI CASSEROLE
2 pkgs. chopped
broccoli
4 oz. sharp Cheddar
cheese, shredded
1 c. mayonnaise (not
salad dressing)
2 eggs
1 can mushroom soup
Cook broccoli for 5 minutes and drain. Mix
all ingredients. Turn into greased pan. Top
with extra cheese or bread crumbs. Bake at
350° for 45 minutes uncovered.
Linda Sokolove
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(Hada860026)
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VIENNESE RED CABBAGE
1 small red cabbage
2 onions
2 apples
1 T. oil
2 t. cornstarch
water (small amount)
1/4 c. vinegar or lemon
juice
1 T. sugar
salt to taste
1/2 t. cinnamon (optional)
Grate cabbage in processor; steam, drain.
Grate onions and apples; sauté lightly. Com-
bine cabbage, onions and apples. Add corn-
starch to small amount of water; to this add
vinegar, sugar and salt. Add all this to the
cabbage mixture and cook until juices have
congealed. Serve hot or cold.
Marilyn Krimm
CARROT RING
1 c. grated raw carrots
1/2 c. melted margarine or
butter
1 egg, beaten
1/2 c. brown sugar
1 T. cold water
1 T. lemon juice
1 1/4 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt (may be omitted)
Mix carrots, margarine, egg, sugar, water
and lemon juice. Sift flour with baking
powder, baking soda and salt; fold in gently.
Grease a small ring mold. Pour in batter.
Bake at 350° for 20-30 minutes.
This is a family favorite. It may be frozen; you
may also double it successfully. I usually
serve it with peas in the center, surrounded
by spiced peaches.
Carol Finerman
COPPER PENNY CARROTS
2 lbs. carrots
1 large onion, sliced
1 green pepper, sliced
1/2 c. oil
1 c. condensed tomato
soup
3/4 c. vinegar
1 c. sugar
1 T. mustard
1 t. Worcestershire
salt to taste
Scrape, slice and cook carrots in water until
tender. Drain. Place in bowl and add onion
and pepper over carrots. Combine other in-
gredients in a pan and heat to boiling. Pour
over mixed vegetables. Cover bowl and
place in refrigerator overnight.
You may use frozen carrots. Carrots may be
sliced in food processor.
Judy Cohen
GRAMMA HELEN'S CRANBERRIES
2 c. water
2 c. sugar
1 lb. cranberries, wash
and check for
bruises
6 sliced apples
(Jonathans are
good)
Bring water and sugar to boil. Add apple
slices. Boil 10 minutes. Add cranberries and
boil until the cranberries pop.
This is a delicious sauce and was always a
family favorite.
Mary Schuman
DILL PICKLES
9-10 quart jars for
canning
1 peck very fresh
cucumbers, not
too large
30 cloves of garlic
fresh dill, enough to
yield 30 flowers
pickling spices
coarse salt
In bottom of each jar (I run mine through
dishwasher), put a clove garlic and a dill
flower. Fit in tightly one upright row of cu-
cumbers. Add a garlic and dill. Fill jar with
cukes. Add a garlic and dill plus a scant tea-
spoon mixed pickling spices and a heaping
tablespoon coarse salt. Fill jars with cold
water from the tap. Close but not tightly. Al-
low to stand out overnight. Adjust water if
necessary, seal tightly and store in a cool
place. New dills will be ready to eat in about
8 to 10 days. For well done, wait 3 weeks.
Yes, they will keep-unless you eat them all!
Muriel Cohen
REFRIGERATOR SWEET PICKLES
7 c. cucumbers,
unpeeled, (3-4)
sliced paper-thin
1 1/2 green peppers, cut
in strips
1 c. cider vinegar
1 c. onions, sliced thin
2 T. salt
2 T. celery seed
2 c. sugar
Mix all ingredients. Pack tightly into 2 large
glass jars. Cover and refrigerate. Make at
least 3 days in advance of use.
Note: will appear not to have enough liquid
but that is how it should be.
Yield: 10 cups
Shira Klein
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(Hada860027)
Hada860027.txt
MARINATED EGGPLANT SALAD
1 large eggplant
1/2 c. white vinegar
3 c. water
1/4 t. black peppercorn
3-5 whole bay leaves
1/2 t. salt
2 t. sugar
1 handful fresh dill,
chopped or
2 t. dried dill
3/4 c. mayonnaise
Mix dill with mayonnaise; set aside. Cut egg-
plant into sticks about finger-size, first cut-
ting into slices. In a pot large enough to hold
eggplant, make the marinade. Bring to a boil
vinegar, water, spices, salt and sugar. Add
eggplant. Marinade should cover eggplant.
Do not stir. Cover and simmer until eggplant
begins to look transparent. Turn into colan-
der to drain and cool. Remove bay leaves;
save. Do not remove peppercorns. When
cool, using a wooden spoon, fold in mayon-
naise. Decorate with bay leaves and enjoy.
How I learned to make MARINATED EGGPLANT SALAD, and a few
other things...
The year was 1936; I was a fairly new arrival in Haifa, and had not yet
learned to speak, read or write Hebrew. A young teenager, alone, and like so
many other girls, I was staying temporarily at the Beth Hachalutzoth. I
heard of a cookery course, and, perhaps rashly, registered as a student.
Throughout the first day in class I sat there feeling what the builders of the
Tower of Babel must have felt. The course was to last for three months, and
the prospect of sitting through so much time in empty isolation was more
than I could bear. I came to class armed with a thick wad of blank papers,
and a lot of sharpened pencils, and hung on the teacher's lips for all my life
was worth, taking down every sound she uttered. I understood nothing. The
only alphabet I knew was the Roman alphabet and the sounds I took down
were a phonetic representation of Hebrew in Roman letters.
Each evening I scoured the corridors of the Beth Hachalutzoth in search of
some girl who was willing to work with me for an hour or two, and was usually
lucky. I would slowly read to her the succession of sounds I had taken during
class. The girl would extract from this medley the beginnings and ends of
words as each became recognizable to her, until a sentence would begin to
emerge. It was exciting to watch her face light up with recognition, and im-
mediately she'd translate the Hebrew into German or Yiddish, whichever
was functioning as the common language between us. At last I could fully
understand what I had observed in class in the way of practical work. I im-
mediately began scribbling again, this time writing down the recipes we had
prepared that morning, and all the instructions that went with them.
Needless to say, I managed to acquire quite a bit of knowledge of Hebrew,
and by the end of the course was able not only to pass the exams, but I had
also compiled a cookbook in a language I could read. When I showed my
cookbook to the teacher some months later, she politely admired it, but sug-
gested that it might be a good idea if I were to translate it all into Hebrew, so
that she and others might be able to read and understand it too!
Lotte Catford
EGGPLANT CASSEROLE
2 eggplants
water, salted
1 large onion, cut up
1/2 lb. fresh mushrooms
1 can mushroom soup
(or tomato sauce,
tomato soup or
canned tomatoes)
1 c. bread stuffing mix
Skin and cube eggplants; boil in lightly
salted water for 10 minutes; drain. Saute
onion in oil till translucent with a tinge of
brown. Add washed, sliced mushrooms and
cook 5 minutes more. Combine all the above
with mushroom soup and crumbs and pour
into a 10" round x 2" deep casserole. Bake at
350° for 45 minutes to 1 hour.
For variations, you may add 2 or more
beaten eggs, some tofu and cheese of your
choice to make a protein meal. (Any or all of
the preceding may be used.) If you use
tomato sauce or tomato soup, use oregano
and garlic for seasoning. A Mediterranean
version is made by adding additional
canned tomatoes and anchovies, gar-
nished with artichoke hearts and olives.
This may be served hot or cold.
Marilyn Krimm
PEANUT-TOPPED EGGPLANT
1 peeled eggplant
margarine or butter
salt, pepper to taste
1 large or 2 small
onions, chopped
1 8-oz. can tomato
sauce or any herbed
tomato sauce
1 heaping c. mozzarella
or Swiss cheese
(grated or shredded)
1 c. dry roasted peanuts
Slice eggplant into 1/2" thick slices. Place
slices in flat baking dish, topping each slice
with a small dab of margarine or butter plus
salt and pepper. Sprinkle chopped onions
over all. Cover with tomato sauce. Spread
the grated or shredded cheese over the
sauce. Crush nuts with rolling pin or grind in
a blender and spread on top. Bake in 350°
oven for 30-40 minutes.
Esther Pascal
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(Hada860028)
Hada860028.txt
EGGPLANT BAKED WITH TOMATOES
2 eggplants, unpeeled
1 onion, chopped (or
scallions)
1 T. oil
1 lb. ripe tomatoes (3-4),
chopped
1/2 t. salt
1/2 t. sugar
pepper, freshly
ground, 2 turns
fresh chopped herbs
of your choice:
parsley, celery
leaves, basil
and/or coriander
bread crumbs
chopped fresh parsley
(garnish)
Slice eggplants crosswise, 1/2" thick. Drop
into boiling salted water and cook for 3 min-
utes. Transfer to colander to drain thor-
oughly. Arrange slices in a large, flat, lightly
oiled baking dish or cookie sheet. Saute
onions in oil until transparent. Add other in-
gredients (except bread crumbs) and sim-
mer until tomatoes are soft, thick and dry.
Spread each eggplant slice thickly with
tomato mixture. Sprinkle bread crumbs over
eggplant; add chopped parsley. (Sprinkle,
optional, a few drops of oil over the top.)
Cook uncovered at 300° for about 1 hour. Eat
hot or cold!
Ruth Brooks
RATATOUILLE
1/2 lb. small pickling
onions
2 qts. salt water
1 small cauliflower
3 green and 3 red
peppers
1 eggplant, peeled
5 c. ketchup
3/4 c. vegetable oil
1 c. white vinegar
2 cloves garlic, crushed
Scald and peel onions. Boil salt water and
add onions. Bring to boil and add remaining
vegetables. Bring to boil again and drain im-
mediately. Make sauce of ketchup, oil, vin-
egar and garlic. Bring to boil, add vegetables
and simmer, stirring gently for 5 minutes.
Pour into sterilized jars and seal. May be en-
joyed all year.
Halina Silverman
NAHIT (Chick Peas)
Soak chick peas overnight. Drain and cook
in salted water to cover, until tender. Drain;
add pepper to taste and additional salt if
necessary. Serve either hot or cold.
This dish is traditionally served at a Brit.
ONIONS AU GRATIN
2 large onions, thinly
sliced
1 beef or chicken
bouillon cube
dissolved in:
3/4 c. boiling water
1 T. white wine
1/4 t. thyme
salt, pepper to taste
TOPPING:
1 1/2 c. bread crumbs
3 T. melted butter
1/2 c. grated sharp
Cheddar cheese
Arrange onion slices in 1-quart casserole.
Mix remaining ingredients together and pour
over onions. Cover with foil and bake until
onions are tender in 400° oven, 30 minutes
or more. Then sprinkle topping over onions
and bake uncovered until crumbs are
browned.
Myrna Miller
SWISS ONION AND ZUCCHINI BAKE
1/4 c. butter or margarine
3 c. onion (2 large),
thinly sliced
2 medium zucchini,
thinly sliced
2 eggs
1/4 c. white wine
freshly ground
pepper
2 whole green onions,
chopped
1/4 t. salt
1 1/2 t. flour
1/2-1 t. basil
1/8 t. nutmeg
1/2 t. dry mustard
1 1/2 c. grated Swiss
cheese
Sauté onions and zucchini until tender (re-
member that onions will take longer). Set
aside. Beat together eggs and dry ingre-
dients. Add 1 cup cheese and green onions.
Place sautéed vegetables into greased 1 1/2-2
quart casserole. Pour egg mixture over this.
Sprinkle with remaining 1/2 cup cheese. Bake
at 325° about 40 minutes or until firm and
browned.
Myrna Miller
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(Hada860029)
Hada860029.txt
PEPPER RELISH
6 green peppers
12 sweet red peppers
12 onions
1 c. sugar
vinegar
Grind peppers and onions and let stand in
boiling water to cover for 5 minutes. Drain off
all the water and add enough vinegar to
cover ingredients. Add sugar and cook for 15
minutes. Place while hot in sterilized jars.
Seal tightly. Can be used as soon as de-
sired, and will keep all season if the jars are
air-tight.
Rose Friedman
TWICE BAKED POTATOES
1 potato per person, of
even size
butter or margarine
onion powder
salt, pepper
1-2 eggs
minced onions
paprika and/or
Parmesan cheese
Scrub potatoes very well, dry, then oil lightly.
Bake at 350° for 50 minutes. Remove from
oven. Cut each potato in half lengthwise.
Scoop out interior, leaving a thin layer along
the shell. Mash the scoopings. Season with
butter or margarine, onion powder, salt and
pepper. Add 1-2 eggs, depending on quan-
tity of potatoes used. Mound into the shells.
Score surface with a fork and sprinkle the
surface with minced onion, paprika and/or
Parmesan cheese. Bake at 350° for 20 min-
utes longer.
You may have a few potato shells left over.
Don't worry about this.
Marilyn Krimm and Judy Cohen
BLENDER LATKES
3 large potatoes,
quartered
1 egg
1/4 c. flour
1 t. oil
2 scallions, including
green
salt, pepper to taste
oil for frying
Put all ingredients into a blender; blend well.
Heat oil in skillet until hot. Drop by spoonfuls
into oil; turn once and drain.
Lotte Catford
SWEET POTATO PEAR CASSEROLE
3 large sweet potatoes
1/4 c. brown sugar
1/2 t. cinnamon
3 T. butter or margarine
1 c. fresh cranberries
2 firm ripe pears, sliced
1/4 c. orange juice
1/4 c. chopped walnuts
(optional) (pecans
may be used also)
Parboil potatoes (unpeeled). Drain, cool,
peel and cut into 1/2" thick slices. Arrange half
of potatoes in a 1 1/2-2 quart casserole or rec-
tangular baker. Mix together sugar and cin-
namon; sprinkle half over potatoes. Dot with
half the butter and sprinkle with half the
cranberries. Cover with remaining potatoes
and sliced pears. Sprinkle with remaining
sugar and dot with the rest of the butter. Add
remaining cranberries. Pour orange juice
over all. Cover and bake at 350° for 30 min-
utes. Uncover, sprinkle with nuts if desired,
and bake another 5-10 minutes.
Recipe is easily doubled for a crowd.
Yield: 6 servings
Doris Miller
BUTTERNUT SQUASH CASSEROLE
3-4 c. butternut squash,
cooked and pureed
2 eggs, beaten
1/4 c. brown sugar
1 T. dry mustard
6 T. butter
1/2 t. salt
1/4 t. pepper
Put squash mixture into 1-quart casserole or
deep pie plate, greased. Top with: 1 cup
bread crumbs tossed with 2 tablespoons
melted butter and 1 clove garlic, minced.
Bake at 350° for 30 minutes or until topping
is browned and mixture is fairly firm.
Myrna Miller
BAKED TOMATOES WITH SESAME SEEDS
3 T. fresh bread crumbs
(or dry)
2 T. melted butter
several sprigs parsley,
chopped fine
1 t. basil
salt, pepper to taste
6 medium tomatoes,
halved horizontally
1 t. sesame seeds per
half tomato
Mix bread crumbs, butter, parsley, basil, salt
and pepper. Sprinkle on top of tomato
halves. Sprinkle with sesame seeds. Place
tomatoes in baking pan. Bake at 350° for 15
minutes.
Yield: 6 servings
Bobbie Levine
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(Hada860030)
Hada860030.txt
LECHO
8 medium tomatoes,
peeled and cut in
pieces
3 large green peppers,
sliced thin
2 large onions, sliced
thin
(vegetables above
should be about
equal in bulk)
4 T. oil
4 T. raw rice
1/4 t. sugar
a bit of salt and
pepper
1 or 2 eggs beaten
Cook peppers and onion in oil until limp but
not brown. Stir in tomatoes and bring to boil.
Add rice and seasonings, stir, cover and
cook until rice is ready. With heat lowered,
this takes about 1/2 to 3/4 of an hour. Remove
from heat. Add eggs stirring rapidly so eggs
do not congeal. This serves 8 generously as
a side dish. To use as a main dish, add more
eggs.
A Bulgarian Jewish dish popular in Israel
Muriel Cohen
PARTY TZIMMES
1 c. brown sugar
2 T. cornstarch
1 t. salt
1/4 c. lemon juice
3/4 c. water
1 lb. pitted prunes
1 40-oz. can sweet
potatoes
1 8-oz. can chunk
pineapple, drained;
reserve juice
1 small bottle
maraschino
cherries, drained
6 pre-cooked carrots, 2"
diagonal slices
Mix dry ingredients in saucepan. Add re-
served pineapple juice, lemon juice, water
and prunes. Heat and stir for 5 minutes till
glaze forms. Remove prunes. Line cas-
serole with sweet potatoes. Spoon fruit and
vegetables on top. Pour syrup over all.
Cover. Bake at 350° for 1 hour.
Yield: 12 servings
Judy Stopke
Ed. Note: You may use 4-5 fresh peeled
sweet potatoes, medium to large size, in-
stead of canned potatoes. Par boil for a few
minutes. This dish may be prepared ahead
of time and frozen. To reheat, bring to room
temperature and heat at 350° until warm.
VEGETARIAN PATTIES
1 c. dried bread crumbs
4 eggs
1/4 t. salt
a shake of pepper
a shake of garlic salt
1 c. carrots, chopped
fine
1 c. celery, chopped fine
1 large onion, chopped
fine
1 c. walnuts, chopped
fine
Mix together. Form into flat patties. Fry in oil
or bake at 350° for 40 minutes.
Bessie Ginsberg
VEGETABLE STEW
1/4 c. oil
3 medium onions,
peeled and diced
1 large green pepper,
cut in small pieces
1 lb. carrots, peeled
and sliced
1 lb. green beans,
trimmed and cut
in 2" lengths
4 whole tomatoes,
peeled and cut
into wedges
1 can stewed tomatoes
2 chicken-flavored
cubes
2-3 potatoes, peeled and
cubed
1 t. sugar
(approximately)
1 t. salt (approximately)
1/2 t. pepper
Heat oil in large skillet. Sauté onions till
translucent. Add green pepper and cook for
2-3 minutes. Add carrots, stir for a few min-
utes, then add green beans and cook for a
few more minutes, stirring constantly. Add
whole tomatoes, stewed tomatoes, chicken-
flavored cubes, potatoes, sugar, pepper and
salt. Reduce heat and simmer till vegetables
are tender (to taste). Watch while cooking
and add some water if necessary.
This vegetable stew is even better when left
for a couple of days in the refrigerator.
Yield: 10-12 servings
Miriam Garvil
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BALKAN VEGETABLE CASSEROLE
1 c. each: green
pepper, zucchini,
celery, green
beans, carrots, cab-
bage, white seed-
less grapes
2 c. parsley
2 tomatoes
2 potatoes
2 onions
4 cloves garlic
1/2-1 c. olive oil
1 t. each oregano,
basil, sugar
1/2 t. crushed bay leaf
salt, pepper to taste
Combine all ingredients in a 9 1/2 x 13" glass
dish; put grapes on top. Bake at 350° for 1 1/2
hours. Serve hot or cold. Will keep one
week.
You can change the texture by cutting all the
same size, but It is more interesting to vary
the sizes and shapes of vegetables. Re-
gardless, the flavor will be wonderful!
Marilyn Krimm
ZUCCHINI AND TOMATOES
3 T. oil
2 onions, peeled and
chopped
1/4 C. rice
1 lb. small zucchini,
trimmed and sliced
1 can tomatoes or 4
fresh tomatoes, cut
in wedges
1 "red delicious" apple,
peeled, cored and
very thinly sliced
2 beef bouillon cubes
1 t. sugar (or sugar-
substitute)
salt, pepper to taste
1/3 c. water
Heat oil in a large skillet. Sauté onions till
translucent. Add rice and stir for a few min-
utes. Add zucchini and stir for an additional
few minutes, then add all remaining ingre-
dients. Reduce heat and simmer for 15-20
minutes or till rice is ready. Watch while
cooking and add more water if necessary.
2 or 3 potatoes, peeled and cubed, can be
substituted for rice.
Yield: 8-10 servings
Miriam Garvil
ZUCCHINI BAKE
4 medium zucchini
1 c. grated Cheddar
cheese
2 eggs beaten
3/4 c. sour cream
1 1/4 c. slightly crushed
garlic/onion
croutons
1/2 t. salt
freshly ground
pepper to taste
butter
Wash, slice and cook zucchini in boiling
water. Drain and mash coarsely. Blend
in cheese, eggs, sour cream, 1 cup of
the croutons and seasoning. Mix. Place
in a 12 x 7 1/2 x 2" pan. Sprinkle remaining
croutons on top; dot with butter. Bake at 350°
for 25-30 minutes until lightly brown.
Yield: 6-8 servings
Sara Mendel
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HERRING SALAD
6 medium beets, cooked
3 raw sour apples
4 cold boiled potatoes
1 onion, chopped
3 dill pickles
3 eggs, hard-boiled
4 pickled herrings
1 T. vinegar
1/4 t. salt
1/8 t. pepper
mayonnaise to
moisten
Dice all ingredients. Add enough mayon-
naise to hold together and toss lightly. Serve
on lettuce leaf.
Bea Kahn
BEET SALAD WITH HORSERADISH
DRESSING
1/4 c. sour cream
2 T. grated horseradish
1/8 t. salt
3/4 t. sugar
1 small can diced beets,
chilled
1/2 c. diced celery
lettuce
2 eggs, hard-boiled
(optional)
Combine sour cream, horseradish, salt and
sugar. Chill. Drain beets, add celery. Ar-
range beets on a lettuce leaf and surround
with egg slices, if used. Top with the horse-
radish dressing.
Bea Kahn
BEET SALAD
mayonnaise
1 can whole beets
1 apple, peeled
3 cloves of garlic, small
cut
a handful of finely
chopped walnuts
Grate the apple and beets, mix together with
garlic and nuts. Add mayonnaise and mix
again.
Bassia Genkina
BROCCOLI SALAD
4 stalks raw broccoli
3/4 lb. mushrooms
15-18 radishes
2 bunches scallions
1/2 can garbanzos
(chick peas)
salt, pepper to taste
2 t. mustard, dry or
wet
1 c. salad oil
1/2 c. red wine vinegar
juice of 1 lemon
(or substitute any
preferred salad
dressing for last
4 ingredients)
Cut bottoms of stalks off broccoli and divide
flowerets into small pieces. Slice mush-
rooms, radishes, scallions and add to broc-
coli flowerets. Add garbanzos, then salt and
pepper to taste. Mix together mustard, oil,
wine vinegar and lemon juice. Mix this with
the vegetables, add cheese, mix again. Just
before serving taste and see if you want a bit
more lemon.
Yield: 10 servings
Bobbie Levine
SLICED CUCUMBER AND ONION SALAD
2 cucumbers
1 onion
1 t. salt
garlic
2 T. tarragon vinegar
1/4 t. pepper
1 c. sour cream
Slice cucumbers very thin. Slice onion and
place in bowl. Sprinkle with salt and put in re-
frigerator for 1/2 hour. Drain off water. Rub
salad bowl with garlic and place vegetables
in it. Pour over the vinegar and pepper. Add
sour cream and toss lightly.
Yield: serves approximately 5 as a relish
or side dish
Bea Kahn
PASTA-VEGGIES SALAD
1 8-oz. pkg. thin
spaghetti
2 medium tomatoes
2 cucumbers
1 large green pepper
1 large Bermuda onion
1 8-oz. bottle Italian
dressing
1/2 bottle spicy salad
seasoning
Break spaghetti into pieces and cook ac-
cording to package directions. Chop all veg-
etables and add to drained, cooked
spaghetti. Toss. Add Italian dressing and
seasoning and mix well. Marinate overnight.
May be kept covered in refrigerator for 4 to 5
days.
Yield: 12-15 servings.
Jeanne Robbins
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RUSSIAN VEGETABLE SALAD
4 potatoes
4 carrots
2 onions
2 beets
1 can peas
4 dill pickles
1 c. mayonnaise
salt to taste
Boil carrots, potatoes and beets. Remove
skin and cut into small pieces. Cut onions
and dill pickles into small pieces and mix
with boiled mixture; add peas and mayon-
naise. Add a little salt. Mix well.
Sara Kupershmidt
FRENCH SALAD DRESSING
1 can undiluted tomato
soup
1 T. minced onion
1 t. dry mustard
1 T. Worcestershire
1/4 t. pepper
1 garlic clove
1 T. liquid sweetener
or other sugar
substitute
1 t. paprika
1/2 t. salt
3/4 c. vinegar
parsley, cut up
Mix all ingredients together in quart jar.
Shake well.
Will keep in refrigerator for weeks.
Enid Galler
LARGE LEMON GELATIN MOLD
1 6-oz. lemon gelatin
3 c. boiling water
1 large frozen lemonade
2 large whipped topping
Add boiling water to gelatin and stir until dis-
solved. Stir in lemonade. Refrigerate until
thick. Whip with electric beater until frothy.
Fold in whipped topping and pour into large
12 cup mold. Refrigerate for 6 hours.
Linda Sokolove
COTTAGE CHEESE FLORENTINE MOLD
1 3-oz. pkg. lemon
gelatin
3/4 c. boiling water
1/2 c. mayonnaise
1 T. lemon juice
1 pkg. frozen chopped
spinach, thawed and
drained
1 c. chopped celery
1/2 t. salt
1/4 c. chopped green
onion
1 lb. small curd cottage
cheese
1/3 c. chopped cashews
or water chestnuts
Dissolve gelatin in 3/4 cup boiling water. Add
mayonnaise and lemon juice. Thicken in re-
frigerator. Fold remaining ingredients into
thickened gelatin. Pour into oiled mold and
chill until solid.
Yield: 8 servings
Beulah Elving
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SIDE DISHES
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VERENICKES WITH FRUIT
2 lbs. plums, cherries or
blueberries
1 c. sugar
3 c. flour
3 egg yolks
1 c. water
salt
Wash fruit, cover with sugar and allow to
stand. Drain the juice and boil to a syrup. If
using cherries, crush a few pits and boil with
the juice. Make a pastry by mixing the flour,
egg yolks, water and salt. Roll very thin and
uniform. Cut into 3" circles. Place some of
the drained fruit on each circle, dab edges
with slightly beaten white of egg, fold over
and press edges together with fork. Drop
into boiling salted water. Drain and serve on
a hot plate with sugar, or the fruit syrup, or
sour cream, or all three.
KASHA VARNITCHKES
1 c. kasha (buckwheat
groats)
2 egg yolks
4 c. boiling water
1 t. salt
4 T. chicken fat
(or butter)
1 c. cooked noodle
squares or bow-
knots (verenickes)
1 onion, minced and
sautéed (optional)
Brown groats in heated frying pan stirring
constantly to prevent burning. Stir in egg
yolks until grains are coated. Add water,
stirring constantly. Add salt and cook
until tender over moderate heat. Drain off
excess water, add fat and sautéed onions
(if used) and noodles. Turn into a casserole
and bake at 400° for 10-15 minutes until
evenly browned.
Yield: 3-4 servings
VERENICKES WITH CREAM CHEESE
PASTE:
2 c. flour
2 eggs
2 egg yolks
1/2 t. salt
cold water
FILLING:
1 lb. cream cheese
sour cream
2 egg whites
pinch of salt
Make a stiff paste of the flour, the whole eggs
and the yolks, salt, and a little cold water.
Roll out very thin and cut into rounds, about
3" in diameter. Mix cream cheese, a little
sour cream, egg whites, and salt, and put a
little of the mixture on each round of pastry.
Fold over. Press edges together, moistening
with a little water. Poach in boiling salted
water 15 minutes. Serve with sour cream.
KASHA KNISHES
DOUGH:
1 c. flour
1 egg
2 T. water
1/2 t. salt
1 T. chicken fat
FILLING:
2 large onions
chicken fat
1/2 lb. kasha (buckwheat
groats)
1 egg
Add egg to the groats and mix. Place in very
hot oven to brown. When kernels are com-
pletely separated and dried, remove from
oven and boil 10 minutes in the top of a dou-
ble boiler until tender. Set aside. Mince
onions and fry in fat until lightly brown.
Mix flour, salt, egg, water and fat thoroughly
to form a dough. Roll out on floured board as
thin as possible. Spread the fried onions
over the dough and then spread the cooked
kasha over that. Roll as for a jelly roll. Cut the
roll into approximately 8 pieces. Bake in
350° oven 1/2 hour.
Serve instead of potatoes with a main
course. The same dough can be cut into
rounds, filled, sealed over, and baked
individually.
Mrs. Sperling
LIVER AND POTATO KNISHES
DOUGH:
3/4 c. warm water
1 cake yeast
1 T. sugar
3 T. chicken fat (or oil)
2 eggs
1/2 t. salt
3 1/2 c. sifted flour
FILLING:
1 onion, diced
chicken fat
salt, pepper to taste
6 potatoes, mashed
1/2 lb. liver, chopped
Dissolve sugar in water; add salt and fat.
Add yeast, mix and let stand for 5 minutes.
Beat eggs and add yeast mixture to them.
Add all this to the flour and mix well. Let
stand in a warm place 3-4 hours until it rises.
Roll out dough on a floured cloth until it is
thin as possible.
Fry onion in fat; add to potatoes and liver;
mix well and season to taste. Add more fat if
desired to hold mixture together.
Put filling on dough in a line. Roll as for jelly
roll until filling doesn't show through the
dough. Cut off the roll and put another line of
filling on dough, etc., repeating process until
all the dough and filling are used up. Cut the
long rolls into 1 1/2" pieces and pinch the
edges together, so that filling is not exposed.
Bake in a well greased pan for 25 minutes in
a 325° oven.
Esther Cook
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POTATO KNISHES
DOUGH:
2 c. flour
1/2 t. salt
1 egg
3 T. chicken fat
1 c. cold water
FILLING:
2 c. mashed potatoes
2 large onions, diced
gribenes ("as much as
you can lay your
hands on")
salt, pepper to taste
Sift dry ingredients into a bowl. Make a well
in the center and add egg and fat. Stir to
combine and add a little water at a time to
make dough firm enough to handle. Toss
onto a floured board and knead for about 3
minutes. Divide dough into 2 parts and roll
each separately. Roll as thin as possible,
rolling from edge toward the center.
Sauté the onions in chicken fat until golden
brown. Add to the potatoes along with the
gribenes cut into small pieces. Add enough
chicken fat to make the mixture have a sticky
consistency. Season to taste.
Put filling on dough in a line across one end
of the dough. Roll as for jelly roll until filling is
covered with 2 layers of dough. Cut off the
roll and put another line of filling on dough,
etc., repeating process until all dough and
filling is used up. Cut the long rolls into
pieces of desired size by pressing down on
the roll with the pinky finger side of the hand
all the way to the bottom so that the top layer
of dough sticks to the bottom layer. Then cut
completely through with a sharp knife. Turn
the cake so one cut edge is down and the
second cut edge shows on the top. Flatten a
little with the palm of the hand, being careful
not to press open the sealed edge and
expose the filling.
Bake on a very well greased cookie sheet at
375° until brown. Baste once or twice during
baking with melted chicken fat. These can
be made in any desired size.
Rhea Kish
AUNT SYLVIA'S POTATO KNISHES
DOUGH;
1 C. mashed potatoes
1 egg
enough flour to make
a stiff dough
salt to taste
1 T. margarine
FILLINGS
Sautéed onions,
Seasoned to taste
Chopped left-over
Cooked chicken
Mixed with
Sautéed onions and
Seasonings
Any cooked meat,
Chopped and
Seasoned
Combine ingredients thoroughly. Make into
little balls. Using your thumb, make a hole
for filling in each ball. After filling, reshape
balls to cover filling. Deep fry or bake on a
greased cookie sheet at 375° until brown.
Bess Paper
KNISHE DOUGH MADE WITH POTATOES
2-3 potatoes, boiled and
mashed
3 eggs
3 c. flour
1 t. salt
Mix potatoes and eggs until smooth. Add
enough flour and salt to make a dough that
can be rolled. Roll dough out on a floured
board or cloth to 1/8" thickness. This can be
cut into individual rounds and filled, or
spread with filling and rolled as for a jelly roll
and then cut into serving pieces. Bake on a
well greased pan in a 375° oven until brown,
or deep fry, according to preference. Any fill-
ing may be used.
Another method is to pat half the dough
evenly onto the bottom of a well greased
square baking dish. Cover dough with a
layer of filling, then cover filling sandwich
style with a top layer of dough. Bake and cut
into squares to serve.
Mrs. Sperling
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VERENICKES
DOUGH:
2 glasses flour
2 eggs (if you feel like it)
some water (How
much? Like 2
more eggs.)
FILLING #1: (may be a
main dish)
Grind together in meat
grinder:
leftover pot roast
leftover roasted potatoes
leftover roasted onions
FILLING #2:
mashed potatoes
onions, sautéed in
chicken fat
Mix ingredients into a dough. Roll in a long
roll about 1 1/4" in diameter. Cut in 3/4" rounds;
roll each individually into 5" circles. Place
small amount of filling in center of circles;
fold over dough into half circles. Pinch
edges tight, fluting edges with fingers by
folding bottom edge over top edge over and
over again. Drop in boiling salted water.
Cook 20 minutes; drain. Add a "glop" of
chicken fat (about 3 tablespoons) to pot and
coat verenickes. Sprinkle with salt.
Get them to the table fast, before they
disappear!
The dough ingredients were recorded ver-
batim from my great-grandmother, Dubba
Yucht (Yacht). The "glasses" of flour are
yahrzeit glasses. An "egg" of water is an
eggshell filled with water. The directions
and fillings are my mother's translations.
Judy Stopke
TWO STORIES
When I asked my mother for a blintze recipe, not only did she send a recipe,
but a paper pattern, numbered, so I would know exactly how to fold my
dough.
When my grandmother made kreplach for Shavuot, she would wrap a dish
towel around the pot and put it to bed, under the pillow, to keep the kreplach
warm. You might call that the earliest microwave oven!
Carol Finerman
RUMANIAN STYLE MEAT KNISHES
Dough made with
potatoes
liver (beef, calf, or
chicken)
leftover cooked
meat
onions, minced and
fried
garlic to taste
pepper to taste
chicken fat
Par-boil liver until tender. Put it through
the meat grinder along with leftover meat,
if it is being used. Add fried onions
and seasonings; mix well. Add enough
chicken fat to hold mixture together.
Roll dough on a lightly floured board to 1/8"
thickness. Place filling in little mounds on
half of the area of the dough. Distance
between mounds will be determined by size
of knishes desired. Fold empty half of dough
over the side with the mounds of filling. Cut
out rounds by placing a floured juice glass or
other cutter around each spot where filling
has been placed. Make sure edges are
completely sealed.
Fry knishes a few at a time in hot deep fat
(vegetable shortening) until brown. Drain.
Place them in covered casserole and put
into a 250-300° oven for 30-45 minutes.
Watch to see that too much moisture doesn't
collect. If so, remove cover. Knishes should
come out light and puffy.
The amounts used are up to the individual's
own judgment, and will depend on
personal taste, number and size of the
knishes being made. These can be made
rather large and served as the major part of
a meal, or can be extremely tiny, and used
as an excellent hors d'oeuvre.
These knishes are made in the true
Rumanian style. The Hungarian people
sometimes add sweet and sour cabbage
and chicken gribenes to the filling.
Belle Lansky
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(Hada860038)
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POTATO BLINTZES
BATTER:
1 egg
1/2 c. flour
1/2 t. salt
1 t. sugar
1/2 c. milk (or water)
FILLING:
3 potatoes, boiled and
mashed
2 medium onions,
minced
1 egg
salt, pepper to taste
Beat egg well. Gradually add flour, salt and
sugar to make a smooth paste. Add milk
slowly, thinning mixture until it is practically
a liquid. Beat constantly so there are no
lumps.
Put about 3 tablespoons of batter on a hot
well greased skillet about 8" in diameter.
Turn pan from side to side in order to spread
batter quickly. Fry until light brown on 1 side
only. Turn onto a cloth, fried side up.
Sauté onions in butter until brown; add to
mashed potatoes. Beat egg and add to mix-
ture. Season and beat until smooth and
fluffy.
Place filling in center of each pancake on the
fried side. Fold dough over in envelope fash-
ion. Fry each blintze in butter until golden
brown. Serve with sour cream.
The unfried blintzes can be kept in the ice-
box overnight and fried when needed. Re-
move from the icebox 1-2 hours before ser-
ving time so filling isn't ice cold when fried.
When making larger quantities than given
above, use 1 potato to fill every 2 blintzes.
Suzanne Sarnoff
PIROGEN (PIROZHKI)
1 c. sifted flour
3/4 t. salt
1/2 c. cooked riced
potatoes
1 egg, well beaten
2 T. warm water
1/2 c. shortening
Mix and sift flour and salt; add to potatoes.
Make a well and add the egg and water. Mix
well. Turn out on lightly floured board and
knead until light and elastic. Roll out 1/4"
thick. Cut with a floured 2 1/2" cutter. Roll out
circles until they measure 3 1/2". Fill with 2
tablespoons of filling. Fold in half to form a
semi-circle. Seal edges tightly. Turn 4
pirogen at a time into 1 quart boiling salted
water. Boil 5 minutes, remove, drain, then fry
in shortening until golden brown on each
side. Serve with sour cream.
A standard yeast dough or pastry dough
can also be used for pirogen. With these
types of dough the pirogen are baked
rather than boiled, on a well greased pan at
375° until nicely browned.
PIROGEN (PIROZHKI) FILLING---CHEESE
1 lb. farmer cheese
2 eggs, separated
1/2 t. salt
2 T. sugar
2 T. honey
1 T. bread crumbs
Combine cheese, yolks, and other ingre-
dients. Beat egg whites stiff and fold into
cheese. Makes 2 cups filling.
PIROGEN (PIROZHKI) FILLING---POTATO
2 c. mashed potatoes
1/2 c. minced onion
1/2 t. salt
1/4 c. chicken fat (or other
shortening)
1/8 t. pepper
Sauté onions in fat until brown. Add with
seasonings to potatoes. Mix well.
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OTHER PIROGEN (PIROZHKI) FILLINGS
1. Fry a chopped onion in fat until light
brown. Combine with ground leftover meat,
season to taste.
2. Fry chopped onion in butter. Combine
with riced potatoes.
3. Chop a hard-cooked egg. Combine with
3/4 cup cooked rice. Season to taste.
4. Drain 1 pound sauerkraut. Cook in sauce-
pan until almost dry. Chop an onion, fry in 2
tablespoons fat. Combine fat and onion with
sauerkraut.
5. Combine fruit conserve with chopped
nuts.
6. Chop any dried fruits, such as prunes, ap-
ricots, or apples; add a little nutmeg.
KASHA RUSSIAN STYLE
1 c. whole grain kasha
(buckwheat groats)
3-4 c. boiling water
1/2 t. salt
Heat the groats thoroughly in an extremely
hot oven. When the grain is hot, pour the
boiling water over it and add the salt. Bake at
375° for 1 hour. Mix occasionally. Serve with
rich gravy or butter.
Mme. Pargment
KASHA
1 c. kasha (buckwheat
groats)
1 egg
2 c. boiling water
1 t. salt
Mix kasha and egg. Fry without fat until
separated and dry. Add water and salt and
cook slowly 15 minutes. Serve with gravy or
butter.
Mrs. Fajans
KASHA STUFFED CABBAGE
1/2 lb. kasha (buckwheat
groats)
1/2 t. salt
12 cabbage leaves
1 egg
2 T. butter
1 large onion
1 small sweet red pepper
1 tomato
1/2 T. sugar
sour salt to taste
(or lemon)
Boil water. Add salt and kasha. Cook slowly
for 15 minutes. Steam the cabbage leaves.
Cool the kasha and mix with egg and butter.
Roll into cabbage leaves. Make sauce of
cut-up onion, tomato, red pepper, sour salt,
and sugar, as well as a little butter and salt.
Simmer. When sauce is brown, put in pan
with rolled cabbage. Bake at 350° for 2
hours.
Freda Kaufman
TABOOLI
1/2 c. bulgur wheat
1 bunch parsley,
chopped fine
2 bunches green
onions, chopped
fine
juice of 1 lemon
2-3 medium tomatoes
1/4 c. olive oil
salt, pepper to taste
Soak bulgur in 2 cups of boiling water for
about 1 hour. Squeeze excess out. Add
all other ingredients and mix well. You can
also add chick peas for complete protein.
Fresh mint, added, will change the taste
completely.
This is a middle-eastern dish that I espe-
cially like.
Lillian Kushner
ISRAELI CHANUKAH BUCKWHEATS
2 pkgs. dry (or 1/2 oz.
fresh yeast)
1/2 c. lukewarm water
2 c. cold water
1 c. flour
2 c. buckwheat flour
(obtain at health
food store)
1 1/2 t. salt
2 T. sugar
1/4 c. pareve margarine,
melted
1 t. baking soda in 1/2 c.
cold water
oil for cooking
Dissolve yeast in lukewarm water; add cold
water. Sift together flour, buckwheat and
salt. Stir in yeast mixture. Beat well until
smooth. Cover and refrigerate overnight. In
morning, stir in sugar, margarine and dis-
solved baking soda. Let stand at room tem-
perature for 1/2 hour. Drop by spoonfuls onto
hot greased griddle or thick pan. As soon as
pancakes are bubbly and puffed, turn and
brown on other side. Drain on toweling after
cooking.
These lend an Israeli flavor to Chanukah.
Serve with applesauce or sour cream.
Yield: 32 pancakes
Shira Klein
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BARLEY PINE NUT PILAF
1/4 c. margarine (butter or
oil)
2 oz. pine nuts
1 c. green onion,
chopped
1 c. barley
1/2 c. chopped parsley
1/4 t. salt
1/4 t. pepper
3 1/2 c. chicken broth
Brown pine nuts in butter. Remove and re-
serve. Sauté green onions and barley until
barley is lightly toasted. Remove from heat.
Add nuts, parsley, salt and pepper; stir. Heat
broth, pour over barley and stir. Bake about
1-1 1/4 hours at 350°. Cover if it seems to be
drying out.
Doris Miller
POTATO RICE (from India)
1/2 lb. potatoes
1 c. oil
10 onions (small size)
2 chili peppers, seeded
(you may omit or
substitute sweet
pepper)
1 T. each: mustard seed,
caraway, dill
2 T. each: dried gar-
banzos, poppy
seeds
1/2 c. cashews
3 peeled cardamom
3 cloves
1/3 stick cinnamon
1 c. brown rice
2 1/2 c. water
saffron (optional)
Boil potatoes till half done; cool, peel and
cube. In a 12" skillet, sauté onions (which
have been cubed), till slightly browned. Add
peppers and rest of the ingredients. As each
ingredient is sautéed till slightly browned,
move it to the side of the skillet. Add the rice
last and brown in the remaining oil. Add the
water, bring to a boil and simmer45 minutes.
Now add the potatoes, 15minutes before it is
finished. Saffron is traditional as a coloring
and flavoring agent. If you would like to add
it, do so at the time you add the water.
Serve with poultry or beef, or as a protein
source for a vegetarian meal.
Marilyn Krimm
RICE FOR STUFFING OR SIDE DISH
1 c. rice
2 c. bouillon
3/4 c. celery, chopped
1/2 stick margarine
1/2 c. almonds, blanched
and chopped
coarsely, toasted
if desired
1/2 lb. mushrooms, sliced
salt, pepper to taste
1 clove garlic, minced
Cook all ingredients together until rice is
ready.
Drained tiny peas can be added to the
cooked rice.
Miriam Garvil
EASY SPAGHETTI PRIMAVERA
3 c. mixed vegetables
(your choice),
chopped, cooked
and buttered
1 lb. spaghetti
1 c. cream (or half &
half)
1/2 c. bleu cheese,
crumbled
1 c. grated Parmesan (or
Romano cheese)
Cook vegetables. Cook spaghetti according
to directions. Add cream and bleu cheese to
spaghetti. Toss. Add vegetables and grated
cheese. Toss. Serve with additional grated
cheese.
Yield: 6 servings
Shira Klein
TASTY PASTA
1 lb. rotini (any pasta
may be substituted)
1/8 lb. melted butter or
margarine
1/4 c. Italian dressing
1/2 c. grated Parmesan
cheese
freshly ground pepper
1/4 c. minced parsley
(optional)
Cook pasta until tender; drain. Add remain-
ing ingredients and toss lightly to coat.
Yield: 6-8 servings
Myrna Miller
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(Hada860041)
Hada860041.txt
SPAETZEL (GALUSHKA)
1 egg, slightly beaten
1 t. melted margarine (or
oil)
2/3 c. water
1 t. salt
2 c. flour
1 T. salt
3 qts. boiling water
1 T. oil
Mix egg with margarine in a deep bowl. Add
water and salt. Stir in flour. Beat with a
wooden spoon until a soft but resilient dough
forms, 3-4 minutes. In a large pot, boil water
with salt. Put dough on a board; cut dough
with a teaspoon into boiling water (or use a
spaetzel machine). Boil 12-15 minutes, or
until spaetzel is cooked through. Remove
spaetzel with slotted spoon into a colander.
Rinse quickly with cold water then again with
a slotted spoon, spoon into a glass dish.
Sprinkle with 1 tablespoon oil, cover and
keep warm until serving time.
Yield: 4 servings
Susie N. Guiora
MAMALÍGA (CORN MEAL MUSH BREAD)
16 oz. lightly salted water
12 oz. yellow corn meal
Bring water to a boil. Gradually sift in corn
meal, stirring continuously until a mush is
formed, about 15 minutes. Keep stirring until
mush is very smooth. Cover the pot and
cook for about 10 minutes more. Turn onto a
wooden board and serve.
Mamaliga may be served hot or cold with
any dish instead of bread. My favorite
combination is with distinctively flavored
cheese (brinza) like Danish bleu, Gorgonzola
or Roquefort.
Louis Fraiberg
VEGETARIAN LASAGNA
3 cloves garlic
2 containers ricotta
cheese
1 lb. mozarella cheese
1 c. Parmesan (and/or
Romano cheese)
3 eggs (or less, depend-
ing on cholesterol
conscience)
9 lasagna noodles
1 28-oz. can tomato
solids
1 large can tomato
sauce
2 large onions, diced
1/2 lb. mushrooms, sliced
1 green pepper, diced
2 large carrots, diagon-
ally sliced
3 zucchini, sliced
3 T. olive oil
Spices:
a pinch cumin
1/2 t. lemon-pepper
1/4 t. basil or oregano
Cook lasagna noodles in a large pot of water
with salt and a few drops of olive oil until al
dente. Then cool with cold water. In the olive
oil, sauté the garlic, add the onion, carrots,
zucchini, mushrooms and green peppers;
sauté gently. When tender, add tomato sol-
ids, tomato sauce and spices. Simmer 1
hour. Add a dollop of red wine if desired.
Separate the eggs. Beat the egg whites until
firm and set aside. To the beaten egg yolks,
add the ricotta cheese and beat with a whisk
or electric beater until combined. Then add
3/4 cup grated Parmesan cheese; combine.
Fold in the egg whites.
Assemble the ingredients: put a bit of sauce
on the bottom of the pan. Then alternate 3
lasagna noodles, half of ricotta mixture
spread on noodles, sauce, a shake or two of
Parmesan cheese and 1/3 of mozarella
sliced. On top layer of noodles, spread re-
maining sauce and place mozarella slices in
decorative pattern.
Bake in a 9 1/2 x 13 x 2" pan, 325° for one hour.
Cover with aluminum foil for 3/4 hour; remove
foil last 1/4 hour.
The basic lasagna recipe was given to me
during my first year of marriage by the pro-
prietor of an Italian specialty store in North
Adams, Mass. I added the vegetables my-
self later. You can choose which vegetables
to use; emphasize only carrots one time, or
only zucchini, onion, pepper another. lf you
wish to limit salt intake, use fresh tomatoes
and make up the sauce with them. This rec-
ipe has fed many a Hashomer group. When
Naomi was in the Ken, we were known as
the "lasagna house."
Yield: 8-10 servings
Daryl M. Hafter
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(Hada860042)
Hada860042.txt
DAVID EYRE'S PANCAKE
1/2 c. flour
1/2 c. milk
2 eggs, lightly beaten
pinch of nutmeg
4 T. butter (or margarine)
2 T. confectioner's sugar
juice of 1/2 lemon
Preheat oven to 425°. In bowl, combine flour,
milk, eggs and nutmeg. Beat lightly; leave
batter a little lumpy. Melt butter in 12" skillet
with heatproof handle. When very hot, pour
in batter. Bake in oven 15-20 minutes or until
pancake is golden brown. Sprinkle with
sugar and return briefly to oven. Remove
from oven and sprinkle with lemon juice.
This may be served with jam.
Yield: 2-4 servings
Pearl Grosse
POTATO KUGEL
6 large raw potatoes
3 eggs
1/4 c. flour
1 small onion, grated
1/2 c. shortening (or
chicken fat)
1 t. baking powder
1 t. salt
dash of pepper
Grate the potatoes on a fine grater, drain off
most of the water and add the remaining in-
gredients. Mix well. Pour into a well greased,
heated pudding dish (or individual cupcake
tins) and bake at 400° for 1 hour or until a
brown crust has formed on top. Serve hot.
To make the pudding lighter in texture and
color, one large cooked and mashed potato
can be substituted for one of the raw
potatoes.
PROCESSOR POTATO KUGEL
1/4 c. oil
4 large potatoes,
peeled and cut in
chunks
1 large onion,
quartered
3 eggs
1 1/2 t. salt (or to taste)
1/4 t. pepper
1/4 c. flour or potato
starch
Put oil in 8" square or 7 x 11" glass casserole.
Preheat oven to 375°; put casserole in oven
and heat till oil is hot, about 5 minutes. Put
potatoes in processor with steel blade.
Grater could be used, but I like the texture
better with the steel knife. Process with sev-
eral on/off turns till mixture is textured, but
not liquidy. Transfer to a colander and let
cold water run to keep potatoes white.
Meanwhile process onion until minced. Add
eggs and seasonings. Process for a few
seconds. Press out water from potatoes and
pat with paper towel to dry. Put in large mix-
ing bowl with flour, other ingredients and 3
tablespoons of the hot oil. Mix this well. Pour
potato mixture into casserole and sprinkle
with a little more oil on top. Bake uncovered
at 375° for about 1 hour or until top is brown
and crispy.
I have doubled this recipe successfully,
using a 13 x 9" casserole. It may seem to
have too much oil when you pour batter in,
but this will be absorbed during baking.
Yield: 6-8 servings.
Carol Finerman
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(Hada860043)
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LUKSHEN KUGEL
1/2 lb. broad noodles
2 eggs
3 T. sugar
1/4 t. cinnamon
1/8 t. salt
4 T. shortening (butter
or chicken fat)
1/2 c. chopped seedless
raisins
1/4 c. chopped walnuts
3 T. bread crumbs
Boil noodles in 2 quarts water and 1 tea-
spoon salt. After tender, rinse with cold
water. Beat eggs with sugar, cinnamon and
salt. Add the noodles. Melt fat and add to
mixture. Turn half of mixture into greased
baking dish, sprinkle with all of nuts and rai-
sins and cover with remaining noodles. Top
with bread crumbs. Bake 45 minutes at
400°. You can substitute 1/2 cup chopped ap-
ples for half of the raisins, or dried fruit of any
kind can be added.
Freda Kaufman
NOODLE KUGEL
1 lb. medium noodles
1 c. sour cream
1 small carton cottage
cheese
1 c. milk
1/2 t. salt
1/2 c. sugar
1/2 c. butter, melted
1/2 c. raisins, washed and
dried
4 eggs, separated
TOPPING:
1 c. crushed cornflakes
1 t. cinnamon
1/4 c. brown sugar
Cook noodles according to package direc-
tions. Drain; add butter to hot noodles; mix.
Add other ingredients in order, except for
egg whites. Mix well, then fold in stiffly
beaten egg whites. Pour into 11 x 17" pan.
Put on topping which has been mixed to-
gether. Bake at 325-350° for 1 hour.
This refrigerates and freezes well. Cut be-
fore preheating for neater squares.
It is very flexible in that it can be put into 2
smaller pans. For a sweeter taste, sub-
stitute cornflake crumbs for cornflakes.
Sarajane Silver
LUKSHEN KUGEL
1 12-oz. pkg. egg
noodles
1 5-oz. can evaporated
milk
1 12-oz. large curd
cottage cheese
5 extra large eggs
1/2 c. butter
2 T. sugar
Boil noodles in heavily salted water. Drain.
Do not rinse. Melt butter in casserole in
oven. In the pot you boiled noodles in, lightly
beat eggs. Add evaporated milk, cottage
cheese, sugar. Mix. Add noodles and melted
butter. Toss. Bake in casserole 1 hour at
325°. Cut into squares and serve.
This is not too sweet, a good side dish.
Judy Stopke
APPLE KUGEL (Pareve)
1 16-oz. pkg. wide
noodles
6 eggs, separated
3/4 c. sugar
4 T. melted shortening
3 t. cinnamon
1 c. dried apricots, cut
small
1 4-oz. can pineapple
tidbits, drained
5 medium apples,
peeled and sliced
Cook noodles according to package direc-
tions. Add the beaten egg yolks and all the
listed ingredients. Beat the egg whites stiff;
fold into noodle mixture. Grease a 13 x 9"
pan. Bake at 375° for 50-60 minutes.
Yield: 12-15 servings
Carol Finerman
NOODLE-APPLE PUDDING
2 eggs
4 T. sugar
1/4 t. salt
1/2 t. cinnamon
1 c. grated apples
1/2 c. seedless raisins
4 c. cooked fine
noodles, drained
3 T. melted butter or fat
Beat the eggs, sugar, salt and cinnamon to-
gether. Stir in the apples, raisins, noodles
and butter or fat. Turn into a greased baking
dish. Bake at 400° for 40 minutes or until
browned.
Yield: 6-8 servings
Jean Robbins
UPSIDE-DOWN NOODLE PUDDING (Pareve)
6 T. margarine or butter
1 1-lb. pkg. medium
noodles
brown sugar
1 large can crushed
pineapple
6 eggs, beaten
2 t. vanilla
cinnamon (optional)
2 t. salt
Heat margarine in 9 x 12" pan in oven. Boil
noodles according to package directions;
drain. Add melted margarine to noodles in
large bowl. Sprinkle brown sugar and
crushed pineapple in bottom of pan. Add
eggs and seasonings to noodles. Pour into
pan and bake at 350° for 1 hour. Turn upside-
down onto platter and serve.
Judy Cohen
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(Hada860044)
Hada860044.txt
LUKSHEN AND CHEESE KUGEL
1/2 lb. medium noodles,
cooked
1/4 c. butter or margarine
1/4 lb. each of cream, cot-
tage and American
cheese
3 eggs, beaten to just
mix thoroughly
1 c. milk
1/3 c. sugar (optional)
1 c. sour cream
salt to taste
cornflakes
Mix together and place in a 2-quart buttered
casserole. Sprinkle cornflakes on top and
bake at 350° for 40 minutes-1 hour.
Halina Silverman
ONION NOODLE KUGEL
2 lbs. noodles, green or
white
4-5 medium onions
salt, pepper to taste
3 eggs, beaten
1 c. sour cream
2 c. dry curd cottage
cheese (optional)
Cook noodles al dente in salted water; drain.
Sauté onions in butter until transparent (not
too brown). Add onions, sour cream, salt and
pepper, beaten eggs and cottage cheese to
noodles. Mix together. Pour into 9 x 13" bak-
ing dish and bake at 350° for 1 hour. At that
time test for doneness.
Sara Graf
APRICOT KUGEL
1 lb. wide noodles
1 1/2 c. milk
1 1/2 c. cottage cheese
4 eggs
1/2 c. sugar
1 T. vanilla
1 1/2 sticks butter or
margarine, melted
1 large can crushed
pineapple, drained
1 box dried apricots
TOPPING:
1/4 c. cornflakes, crushed
1/4 c. cinnamon and
sugar mixed (about
1 t. cinnamon)
Cook noodles and combine with the milk,
cottage cheese, eggs, sugar, vanilla, melted
butter and crushed pineapple. Put half the
mixture into a 9 x 12" pan or casserole and
top with the dried apricots. Put rest of noodle
mixture on top of apricot layer. Top with mix-
ture of cornflakes, cinnamon and sugar. You
can refrigerate at this point or bake at 350°
for 1 hour.
For a smaller family make 2 casseroles and
freeze 1 of them.
Naomi Gottlieb
FISH
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(Hada860045)
Hada860045.txt
GEFILTE FISH
3 lbs. fish---combine
white fish, trout,
pike, or pickerel
2 onions
2 eggs
little matzo meal
1-2 carrots
3 stalks celery
salt, pepper to taste
Scrape fish from bones. Slice 1 onion, car-
rots, and little celery into bottom of pot. Grind
rest in with fish. After fish is ground, add
eggs, 1/2 cup water, little matzo meal (enough
to make mixture workable), salt and pepper.
Mix thoroughly in electric mixer. Wet hands
and make fish mixture into balls. Drop into
boiling water. There should be enough water
to cover all the fish. Cook 1/2 hours on low
heat.
Variation: instead of boiling, the raw balls
may be fried in deep fat.
Hannah Zwerdling
MOCK GEFILTE FISH
1 tall can pink salmon
3 large onions
3 carrots
salt, pepper to taste
2 c. water
3 eggs, separated
4 T. (heaping) matzo
meal
Combine salmon juice, 2 sliced onions,
sliced carrots, water, salt and pepper and
simmer in a large shallow pan 1/2 hour. Re-
move skin and bones from salmon. Mash,
mix well with grated onion, egg yolks, matzo
meal, 1 tablespoon water and seasoning to
taste. Add beaten egg whites. Form into
balls, wetting hands with cold water to facili-
tate handling. Place in pan, cover, and sim-
mer about 40 minutes.
Estelle Cohan
GARLIC FISH
6 slices fish (carp or red
snapper is best),
unboned
2 t. salt
2 T. paprika
5 cloves garlic, minced
1/2 t. black pepper
3 T. oil
Sprinkle all ingredients except oil over fish
and let stand at least an hour. Put oil in bak-
ing dish and swish fish in it on both sides.
Bake in 300° oven, turning often about 1 1/2
hours or until fish is nice and brown and
somewhat dry. Remove from oven and cool.
Serve cold.
Mollie Ingber
PICKLED FISH
5 lbs. fish (trout, pick-
erel and pike; usu-
ally one of each)
water to cover fish
1 large onion, sliced
salt, pepper to taste
1 c. vinegar
1-2 t. mixed pickling
spices
1/2-3/4 c. sugar (to taste)
1/2 lemon, sliced
2 large onions, sliced
Clean fish thoroughly, salt it lightly, and cut
up into 1-2" chunks. Do not remove bones.
Place in 6-quart pot, add enough water to
cover fish, 1 large onion, and salt and pep-
per. Boil until fish is tender but not so soft as
to fall apart. Cool. Drain off liquid and add to
it approximately 1 cup vinegar, mixed pick-
ling spices and the sugar. Boil this mixture
until spices mix, approximately 20 minutes.
Allow to cool.
Line a glass bowl or crock (do not use metal)
with the pieces of fish. Place slices of lemon
over fish and the 2 sliced onions in between
layers of fish. Pour liquid over it. Cover bowl
and place in refrigerator. Leave for 3 to 4
days before serving. Liquid should jell.
This will keep for a couple of weeks, "if it
lasts that long!"
Freda Best
PICKLED FISH (NO-FAIL)
4 lbs. (or more) trout,
sliced, not skinned
or boned
1 qt. white vinegar
1 qt. water
2 c. sugar
1 T. kosher salt
2 T. pickling spices
3-4 large onions, sliced
Bring everything except the fish to a boil.
Add fish gently and boil for 30 minutes, no
more. Cool; take out fish gently and put in
glass dish. Pour juice over fish and put in re-
frigerator. Can be eaten that evening if
desired.
Mollie Ingber
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(Hada860046)
Hada860046.txt
PICKLED FISH
5 lb. lake trout, cut into
1" slices
1/2 c. mixed pickling
spices (reserve 1T.)
3 onions, sliced
2/3 c. sugar
3 c. vinegar
3 c. water
2 lemons, sliced
2 large onions, sliced
(reserve)
In a 6 quart pot or roaster boil spices, onions,
vinegar, sugar and water until onions are
tender. Turn to simmer and gently arrange
slices of fish in pot. Simmer for 20 minutes.
Cool and remove fish to large crockery bowl
or wide mouth container, layering with fresh
reserved onion, lemon slices and reserved
spices. Cover with strained juices. Refrig-
erate at least 3 days before serving. Keeps
well in refrigerator up to 2 weeks.
A slight variation in flavor can be obtained
by substituting all or part of the sugar with
brown sugar and adding 1/4 cup raisins
while cooking.
Doris Miller
PICKLED LOX
2 onions
1/2 lb. lox (cut in thick
slices)
1/2 box mixed pickling
spices
1 c. vinegar
sweet cream to taste
sugar to taste
1/2 c. water
Soak lox in water to cover and add a little
milk; let soak 1 hour. Boil together the vin-
egar, water, and pickling spices. Strain this
mixture and add sugar to taste.
Drain lox and wash in cold water. Slice
onions and place slices in well-washed jar.
Add lox to the jar and pour half of the vinegar
solution over it. To the other half of the vin-
egar solution, add sweet cream and pour
over the lox to fill the jar. Let stand 3-4 days
before serving. Will keep about 2 weeks.
PICKLED HERRING
2-3 large salt herring
(preferably "milter"
type)
2 c. water
1/2 c. white wine vinegar
1 t. mixed pickling
spices
a few bay leaves
sugar to taste
4 large onions, sliced
1 lemon, sliced
Soak herring overnight or 24 hours. Change
water as frequently as convenient. Skin her-
ring and cut into chunks. Make enough liq-
uid to cover the herrings by boiling water and
vinegar in the proportions given above, dou-
bling or tripling amounts if necessary. Add
pickling spices, sugar and bay leaves to
boiled mixture. Cool.
Place herring in sterilized jars and cover
with the liquid. Add the sliced onions and
lemon slices to each jar. Cover tightly and
place in refrigerator. Let stand 3-4 days be-
fore eating. Will keep 1-2 weeks.
If milter (male) herring is used, remove the
white organs from inside the herring (the
milt) and mash through a strainer and add
to the vinegar and water mixture. This will
make the liquid a creamy white and add ex-
cellent flavor.
Mrs. Ben Kaplan
FLOUNDER PUFFS
1/2-3/4 lb. fillets of flounder
1 egg, separated
1 T. flour
1 T. water
1/4-1/2 t. salt to taste
1/2 c. olive or salad oil
Cut fish into serving pieces. Beat egg white
until stiff. Beat egg yolk until smooth; fold in
flour, water and salt. Fold stiffly beaten egg
white into yolk mixture. Heat oil in skillet.
When sizzling hot, dip pieces of fish in egg
mixture, then fry in hot oil until golden on one
side; turn on other side to golden.
Jean Robbins
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(Hada860047)
Hada860047.txt
SALMON CROQUETTES
1 7-oz. can salmon,
boned and drained
1 c. crushed, seasoned
croutons
1/4 c. carrot, grated
1 egg (or 2 egg whites)
1/4 t. salt
1/2 t. lemon juice
1/4 c. skim milk
1/4 t. onion flakes
1/8 t. Tabasco
Blend all ingredients in mixer on low speed
until thoroughly mixed. Form mixture into
thick patties (about 4) and put on non-stick
cookie sheet. Bake at 350° for 35 minutes,
turning once. Avoid overcooking.
These are nice and moist! Recipe may
easily be doubled.
Yield: 4 patties.
Carol Finerman
BAKED HERRING WITH ONIONS
3 herring (schmaltze)
2 c. sliced onions
butter
sweet cream
Soak herring several hours, changing water
several times. Pour boiling water on onions
and bring again to a boil. Drain. Skin herring,
bone them, and cut in pieces to serve. Put in
small greased casserole. Place drained
sliced onions over herring, dot with butter,
and bake at 350° until onions are lightly
browned. Add a little sweet cream and bake
10 minutes more. Serve with baked
potatoes.
SWEET AND SOUR FISH
2 lbs. white fish
1 c. cider vinegar
2 c. water
1 onion
1/2 lb. brown sugar
a few raisins
8 whole pieces allspice
a sprinkle of cinnamon
5 ginger snaps
Boil fish and sliced onion in vinegar and
water. Add sugar, raisins, allspice, and cin-
namon. Cook 1 hour. Add the ginersnaps
about 10 minutes before fish is finished.
Cool, refrigerate and serve cold. Gravy will
jell.
Freda Best
FISH PAPRIKASH
1/4 lb. butter
1 onion, sliced
1 pepper, sliced
4 celery stalks, sliced
3 lbs. fish (cod, turbot,
halibut or trout)
2 cans stewed
tomatoes, drained
1 t. paprika
1 t. garlic powder
Place half the butter in casserole. Arrange
vegetables except tomatoes over butter.
Place fish on the vegetables. Pour tomatoes
over fish. Sprinkle with seasoning. Dot with
remaining butter. Cover with foil and bake at
375° for 45 minutes.
Yield: 6-8 servings
Sara Mendel
FISH CASSEROLE
4 T. butter
2 large onions, sliced
1 large whitefish
(head removed)
2 cans tomato soup
1 can water
1 can peas and carrots
8 boiled potatoes
Dot a large casserole with the butter; add the
sliced onions. Place the whitefish on the
onions. Dilute the soup with the water and
pour over the fish. Bake 1 hour at 325°. Re-
move from oven and add the peas and car-
rots and the boiled potatoes. Return to oven
and bake an additional 1/2 hour at 350°.
Yield: 6-8 servings
Sara Mendel
RUSSIAN FISH STEW
1 lb. whitefish
1 lb. pike
1/2 lemon
3 large onions, sliced
2 carrots, sliced
1 rib celery, sliced
6 potatoes, sliced thick
1 bay leaf
1 T. salt
1/3 t. pepper
sprinkling of paprika
on fish in pot
Buy fresh fish. Two pounds will serve 2-3
people. Wash and slice fish crosswise into
serving pieces. Do not bone. Squeeze
lemon over fish and refrigerate at least 1/2
hour. In a heavy pot with a tight cover, ar-
range fish and cover with water. Arrange
vegetables starting with onions and ending
with potatoes. Cook slowly 1 1/2-2 hours.
Serve hot or cold.
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(Hada860048)
Hada860048.txt
CREAMED MACKEREL AND POTATOES
1 mackerel (approx. 1 lb.)
2 onions, sliced
2 potatoes, sliced
butter
1/2 c. light sweet cream
1/4 c. milk (if necessary)
salt, pepper and
paprika to taste
Place sliced onions and sliced potatoes in a
well buttered baking pan; dot generously
with butter. Put under the broiler and leave
until both onions and potatoes are nicely
browned; turn ingredients so both sides
brown. Remove from broiler and place the
mackerel, which has been split in half and fil-
leted, on top of the potatoes and onions, skin
side down. Season fish lightly with salt and
pepper and sprinkle generously with pa-
prika. Dot with butter. Place under broiler
again until surface of fish is well browned.
Remove from broiler, pour cream over ingre-
dients, and place in a 350° oven for 1/2-3/4
hour, or until potatoes are tender and gravy
is thick. If necessary during baking time, the
milk can be added to prevent the fish from
becoming too dry.
Yield: 2-3 servings
Suzanne Sarnoff
BACALAO (Portuguese Salt Cod Stew)
1 box salted codfish
(1 lb.)
6 boiling potatoes (best
is 18 small redskins)
1/4 c. olive oil
4 garlic sections
2 medium onions
coarse ground pepper
cumin to taste
1 12-oz. can tomato
20 small green pimiento
olives, cut in half
1 4-oz. jar sliced
pimientos
Soak fish overnight in cold water (or soak
several hours with several changes of
water); drain thoroughly. Cover with fresh
water and boil 1/2 hour. Drain and reserve
water. Let fish cool. If you use large potatoes,
cut into chunks, peeled or unpeeled. Cook
potatoes in reserved water till cooked but
firm. Dice onions and garlic; sauté in olive oil
until they start to brown. Shred fish by hand
or in food processor. Add fish to onions. Add
spices. Fry a bit. Add oil as needed. Mash
tomatoes and add to fish. Simmer 20 min-
utes. Add potatoes and olives. Boil out to
medium dry consistency. Garnish with pi-
mientos. Serve with crusty Italian bread.
Judy Stopke
TUNA MORNAY
2 T. unsalted butter
2 T. finely chopped
green onion
1/2 c. cream, combined
with 1 T. cornstarch
1 T. Parmesan cheese
(or more)
1/8 t. black pepper
1/8 t. red pepper
1/2 t. salt
2 T. white wine
1 can white meat tuna
(small or large,
there will be
enough sauce)
Melt butter; add onion and sauté 5 minutes.
Do not allow to brown. Add cream which has
been mixed with the cornstarch and cook
until thick. Season with the cheese, pep-
pers, salt and wine. Let simmer 5 minutes.
Lastly fold in tuna gently. Taste and season
further if necessary, to your taste. Cool and
store in refrigerator until needed. To serve,
fill patty shells, sprinkle top with more Par-
mesan cheese and bake at 350° for 10
minutes.
Mollie Ingber
LOW-CAL TUNA DISH
1 T. butter
1/4 c. chopped onion
3 medium zucchini,
shredded
1 c. stewed tomatoes,
drained and mashed
2 7 1/2-oz. cans tuna,
drained
1 t. garlic powder
1/4 t. salt
1/4 t. Tabasco
1/4 t. dill
1 T. lemon juice
cheese
In a large skillet, melt butter, add onion and
cook until tender. Add zucchini and cook 5
minutes, stirring frequently. Stir in tomato,
tuna and remaining ingredients. Cook 5-10
minutes. Put mixture in casserole; cover with
your favorite cheese. Bake at 350° until the
cheese melts.
Yield: 8-10 servings
Sara Mendel
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(Hada860049)
Hada860049.txt
TUNA LASAGNA
2 10-oz. pkgs. frozen
mixed vegetables
2 cans condensed
mushroom soup
1/2 c. milk
2 cans tuna fish
1/2 box (of 16-oz.) lasagna
noodles, cooked
1 lb. variety of cheeses
(cheddar, American,
Parmesan, etc.)
seasonings to taste
(pepper, garlic
powder, oregano)
Cook the mixed vegetables and set aside.
Heat the soup with the milk. Fold in the tuna,
vegetables, seasonings and heat. Grease a
9 x 13" glass dish. Line the bottom with 3
noodles lengthwise. Spread 1/3 of tuna mix-
ture, then 1/3 of cheeses. Repeat the layers 2
more times. Bake at 350° for 45 minutes. Let
stand 15 minutes before serving.
Yield: 8 servings
Ruth Frankel
TUNA CHOW MEIN
1 7-oz. can tuna
1 can cream of mush-
room soup
1 4-oz. jar sliced
mushrooms
1 16-oz. can bean
sprouts
1/2 c. sliced almonds
1 can water chestnuts
1 onion, diced
1/2 c. celery, sliced
1 3-oz. can chow mein
noodles
Combine all ingredients except 1/2 cup noo-
dles. Turn into a greased 1 1/2 quart cas-
serole. Top with noodles. Bake at 350° for
40-50 minutes.
Yield: 4 servings
Ceil Pear
SALMON MOUSSE
3 envelopes unflavored
gelatin
liquid from salmon
1/4 c. hot water
2 c. celery, chopped
1 small to medium
onion, chopped
dill, fresh or dried, to
taste
1 c. mayonnaise
1 c. yogurt or 1 more
of mayonnaise
1/4 t. Tabasco
1 T. lemon juice (or
more) to taste
2 cans salmon (or 2 lbs.
fresh)
Soak gelatin in salmon juice and hot water.
Chop all solids in food processor. Blend liq-
uids and solids. Add salmon last. Grease a
bundt pan with oil or spray. Fill with mixture
until it sets. When ready to serve, place on
bed of lettuce and surround with lemon
slices, black olives and tomatoes. (Cherry
tomatoes are pretty, also cucumber slices
topped with a bit of dry dill.)
Tuna can be substituted for salmon. Use
tuna packed in water, not oil.
Bobbie Levine
SMOKED SALMON SPREAD
4 oz. cream cheese,
softened
1/4 c. sour cream
1/2 T. grated onion
pinch white pepper
4 T. minced smoked
salmon
2 T. ripe black olives,
coarsely chopped
Place softened cream cheese in a bowl.
Blend in the sour cream, grated onion and
pepper; beat until smooth. Add the smoked
salmon and chopped olives. Serve after well
chilled. Sprinkle with parsley flakes.
Ceil Pear
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(Hada860050)
Hada860050.txt
POULTRY
&
STUFFINGS
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(Hada860051)
Hada860051.txt
SCHMALTZ (RENDERED CHICKEN FAT)
1 chicken
1/4 c. water
1 large onion, coarsely
chopped
Remove all large fat pads from chicken, as
well as any other fat that can be easily re-
moved in clumps. Wash well and cut in
pieces about 1-1 1/2" in size. Remove skin, es-
pecially parts that show layers of fat below.
Wash well and cut into same size pieces as
fat.
Place together in deep saucepan over me-
dium heat. Add water and melt (or render).
When fats are just barely melted, add onion.
Continue to cook (stir occasionally) until
onion is golden and skin is browned. Strain.
Reserve onion and skin (gribenes) for a deli-
cious snack. Chopped gribenes can be
added to mashed potatoes for a special
treat!
Doris Miller
MAMA'S ROAST CHICKEN
1 cut-up frying chicken,
fresh or frozen
salt and pepper
paprika
1 large onion
2 celery stalks
1/2 green pepper
chicken-flavored fat,
optional
bay leaf
1/2 c. water
Wash and clean chicken pieces, trimming
off excess skin and fat. Dry with toweling.
Sprinkle lightly on both sides with salt and
pepper, then generously with paprika.
Brown pieces in oil in frying pan. In separate
frying pan, gently brown onion, celery and
green pepper in oil to which some chicken-
flavored fat (schmaltz-e-dige) may be added
to enhance flavor. Put chicken pieces in
heavy pan or roaster. Cover with vegetable
mixture and crumbled bay leaf. Add 1/2 cup
water to pan to start. Cover and bake 1 3/4
hours at 350°, basting a couple times and
adding additional water as necessary.
This may be made with 2-3 frozen pack-
ages at a time, preferably breasts, with veg-
etables increased proportionately, and
frozen in plastic bags in appropriate
number of serving pieces for future meals.
Fay Woronoff
MOTHER'S ROAST CHICKEN
4 lb. chicken, cut up
salt and pepper
paprika
garlic salt
3 onions, cut up
1 bay leaf
ketchup
Season chicken with salt, pepper, paprika
and a bit of garlic salt.
Arrange in a blue granite roaster. On top add
cut up onions and a bay leaf. Roast covered
for 1/2-3/4 hour at 350° until a gravy forms. Re-
move chicken from pan. Add to the gravy
enough ketchup to make a rich brown
sauce; you may need a little water. Remove
from roaster. Arrange chicken 1 layer deep,
spooning a little gravy over each piece. You
may have to roast this twice if you have too
much chicken. Roast uncovered at 425° until
it looks a tasty dark reddish-brown, 10-15
minutes. Remove roaster. Turn oven down to
300°; cook till tender.
Deborah Freedman
KOFTELES
1 whole chicken breast
per portion
water
2 t. bread crumbs
1 t. chopped parsley
salt and pepper
1 egg white, beaten
1 6-oz. can tomato paste
1 c. water
basil
pinch of sugar
Bone and skin 1 whole chicken breast per
person. Poach in water until meat is cooked.
The liquid can form the basis for chicken
soup. Chop the meat and mix with bread
crumbs, parsley, salt, pepper and egg white.
Form into pancakes about 1 x 2", about 1/2"
thick. Sauté until brown on both sides. Make
a tomato sauce from tomato paste diluted in
a cup of water (or more, to taste), basil and
sugar. Bring to a boil. Poach kofteles in the
sauce for about 10 minutes and serve.
Miniature pancakes of minced chicken in a
mild tomato sauce. Probably related to the
kofta of the Middle East.
Louis Fraiberg
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(Hada860052)
Hada860052.txt
STUFFED KISHKAS
beef casings
1/3 c. chicken fat
3 onions
salt, pepper to taste
1 c. flour
Buy beef casings from butcher. Make filling
of fat, flour, 1 onion chopped and season-
ings. Fasten 1 end of casing; stuff and fasten
the open end. Plunge in boiling water and
scrape surface until clean. Slice remaining
onions into a greased roaster; roast in pan
slowly until well done and brown. Baste fre-
quently with pan liquid. These also can be
roasted along with fowl or meat roast.
STUFFED HELZEL
skin from neck of fowl
2 c. flour
2/3 c. chicken or goose fat
4 medium onions,
chopped
salt, pepper to taste
Remove skin from neck of fowl in 1 piece. If
torn, sew together. Wash and clean thor-
oughly. Mix flour, fat, onions and season-
ings. Sew up 1 end of neck and stuff with the
mixture. Then sew up other end. If any stuff-
ing remains, place it in pan and bake along
with the helzel. Roast the helzel in the roast-
ing pan along with the fowl. Baste often with
gravy in pan.
Dorothy Willer
BUBIE'S MEATBALLS WITH
CHICKEN GIBLETS
chicken giblets,
seasoned
3 T. oil
2 t. paprika
1 onion, chopped
4 carrots, diced
4 ribs celery, sliced,
retaining leaves
2 cloves garlic, minced
1 lb. hamburger,
seasoned and
formed in balls
Combine chicken parts with oil and brown in
pot. Add all but meatballs. Cover with some
water and bring to a boil. Add meatballs.
Cover pot and cook until giblets are done,
about 1 hour.
Bess Paper
CHICKEN WITH CHICK PEAS
1 chicken, cut in serving
pieces
2 large onions, sliced
1 t. cumin
1 t. paprika
salt and black pepper
1 t. turmeric
1 can chick peas
Rub seasonings into chicken. Sauté in oil in
Dutch oven until golden brown. Sprinkle with
1 teaspoon turmeric. Add 1 can chick peas,
drained. Add a little water-not too much.
Cover pot and simmer until chicken is done.
This will take about 1 hour, more or less, de-
pending on size of chicken.
Bess Paper
CHICKEN CACCIATORE
1 chicken cut up into
16ths or as you like
oil (for browning)
2 large onions, diced
4 cloves garlic, diced
1 green pepper, diced
1 can tomato sauce
1 can tomato paste
1 can sliced
mushrooms
1/2 c. cooking sherry
Brown chicken in oil. Sauté onions, garlic
and pepper in oil till brown. Add tomato
sauce, tomato paste and mushrooms. Re-
duce heat to low and cook for 1/2 hour. Add
sherry and cook another 1/2 hour or until soft.
Jean Solvith
CHICKEN CASSEROLE
1 c. salad oil
3/4 c. flour
2 c. onions, chopped
1/2 c. green pepper,
chopped
1/2 c. celery, chopped
1-1 1/2 cooked chickens,
diced or cut into
large chunks
2 t. salt
1 t. pepper
1 T. Worcestershire
2-3 c. chicken soup
Combine salad oil and flour. Stir constantly
over low flame, until light brown. Add vegeta-
bles and cook until onions wilt. Then add
chicken, salt, pepper, Worcestershire sauce
and soup. Cook until hot. If casserole thick-
ens, you can add more soup.
May stay overnight. Good served on rice.
Freezes well.
Jean Fine
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(Hada860053)
Hada860053.txt
CHICKEN CASSEROLE A LA REHOVOTH
4 c. canned tomatoes
(plum)
1 chicken, cut in serving
pieces
salt and pepper
1 T. oil
1 c. onion, coarsely
chopped
1 chicken bouillon cube,
dissolved in
1/2 c. boiling water
1 large green pepper,
cored, seeded and
cut into cubes
1 clove garlic
1 t. oregano
1/2 c. dry white concord
wine
1/2 c. mushrooms, sliced
Place tomatoes in saucepan and reduce to 2
cups. Sprinkle chicken with salt and pepper.
Heat oil in skillet; add chicken pieces skin-
side down; brown on all sides. Carefully pour
off all fat. Scatter onions, mushrooms, green
pepper and garlic between chicken. Sprin-
kle with oregano. Add tomatoes, wine and
chicken broth and stir to dissolve and blend
particles on the bottom of the skillet. Cover
and cook 1 hour. Serve with rice, noodles or
what you like.
Esther Bree
CHICKEN AND ALMONDS (CHINESE)
3-4 raw chicken breasts,
cubed
3 T. oil
1/2 t. salt
1 1/2 T. soy sauce
1 c. diced celery
1 c. peas, fresh or
frozen
1/2 c. diced onions
1 4-oz. can mush-
rooms, drained
1 c. hot chicken broth
1 T. cornstarch
2 T. water
rice
1/2-1 c. whole or slivered
almonds, toasted
Heat oil in deep skillet; sauté chicken 3 min-
utes, stirring almost constantly. Add salt, soy
sauce, celery, peas, onions and mush-
rooms. Cook 2 minutes. Stir in broth. Cover
and cook over low heat for 5 minutes. Mix
cornstarch and water; stir into the mixture
until thickened. Serve with rice. Serve al-
monds to sprinkle on top.
Yield: 4 servings
Barb Copi
CHICKEN NANCY
chicken pieces,
enough for 6
servings
1 1/2 c. soy sauce
1 c. sugar
1/2 c. saki
2 cloves garlic, finely
chopped
1 T. toasted sesame
seed
2 T. chopped scallions
Bring soy sauce, sugar, saki and garlic to
a boil. Add sesame seed and scallions.
Remove skin from chicken. Marinate the
chicken for several hours or overnight. Re-
move chicken from marinade; put on rack
and bake uncovered at 300° for 1 hour. Baste
with the marinade.
This Japanese recipe was given to me by a
Eurasian friend.
Edith Gomberg
CHICKEN IN ORANGE SAUCE
2 chickens, cut in serv-
ing pieces
salt
2 T. oil
1/2 c. raisins (light, dark
or currants)
1 6-oz. pkg. slivered
almonds
1 11-oz. can mandarin
oranges
1 6-oz. can frozen
orange juice
1 T. cornstarch
[Ed. Note: for Passover,
use potato starch]
1/2 t. each of cinnamon,
cloves and nutmeg
Tabasco
Sprinkle chicken with salt and brown in 2
tablespoons oil. Remove to baking dish.
Cover with raisins, almonds and oranges.
In browning pan add seasonings and stir to a
smooth paste. You may have to add a bit of
water. Add cornstarch to orange juice to
blend and then add this to browning pot. Stir
all till smooth and bring to a boil, stirring con-
stantly. When this is thickened, pour over
chicken and bake covered at 350° for 3/4 hour.
Uncover and cook till brown and tender.
Serve with rice. Tasty cold for lunch next day.
Marilyn Krimm
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(Hada860054)
Hada860054.txt
LEMON ROAST CHICKEN
1 roasting chicken,
4-5 lbs., or capon
salt and pepper
3-4 lemons
6 sprigs fresh thyme
Wash chicken and pat dry. Sprinkle inside
and out with salt and pepper. Put thyme
sprigs inside cavity. Pierce lemons with a
fork. Make sure lemons are well pierced.
Stuff inside the cavity. Don't be afraid to
push them in. Truss chicken tightly, being
careful not to bruise the breast meat. Roast
at 425° for about 30 minutes. Test by prick-
ing the meaty part of the leg; the juices
should run clear, not pink. The oil from the
lemon will make the chicken deliciously
fragrant!
Vivian Shapiro
CHICKEN BREASTS IN LIME JUICE
2 bond chicken
breasts, split in half
juice of 1 fresh lime
garlic powder
garlic salt
Arrange chicken breasts on a small broiler
pan lined with aluminum foil. Turn up edges
to hold the lime juice marinade. Pour lime
juice over the chicken and let stand; then
sprinkle with garlic powder and garlic salt,
and let it stand for about 3/4-1 hour. Pour off
lime juice and reserve. Broil chicken on each
side (about 10 minutes in all), pour the lime
juice back on to serve.
This is a low-cal and delicious!
Deborah Freedman
BESS' BAKED CHICKEN (OR ROAST BEEF)
2 chickens, cut up
1 pkg. onion soup
1 1/2 t. garlic powder
1 c. ketchup
20 whole allspice
3 c. water
potatoes, quartered,
per person
Place raw chicken in baking pan or cas-
serole. In bowl, stir together next 4 ingre-
dients; mix well. Add water; mix well. Pour
mixture over chicken. (It will seem like too
much liquid, but cooks down to a rich gravy.)
Cover lightly with a foil tent. Bake at 375° for
1 1/2 hours. Add potatoes and bake 1 hour
more.
This recipe is delicious using a beef roast.
Adjust baking time depending on size of
roast.
Judy Stopke
CRANBERY CHICKEN
1 lb. can whole berry
cranberry sauce
1 envelope onion soup
mix
1 8-oz. bottle French
dressing
1 cut up fryer, or 6-8
breast halves
(bone in), or
3-4 lbs. drumsticks,
thighs, or
8-12 boneless breasts
In an appropriate sized baking dish, mix the
first 3 ingredients. Add the chicken. This is
enough sauce for the chicken parts chosen.
Make sure sauce is both under and over the
chicken. Bake uncovered at 350° for 1 hour.
Chicken takes on added flavor if marinated
in the sauce for several hours before baking.
Carolyn Lichter
CHICKEN PORKOLT
1 chicken (fryer)
approx. 3 lbs. cut in
serving portions
2 medium onions,
chopped fine
2 T. margarine or oil
3 T. paprika, preferably
Hungarian (szeged)
1-2 t. salt to taste
1/2 c. water, approx.
2 medium tomatoes,
quartered
In a large saucepan heat margarine (oil),
add finely chopped onions and sauté until
golden. Add paprika and cook for 2-3 min-
utes longer. Add tomatoes, water, salt and
chicken. Cook covered for approximately 1
hour or until chicken is soft but does not fall
off the bone. Stir a few times, making sure
that bottom does not stick to pan. Add more
water, up to an additional 1/2 cup, if needed.
Chicken should nor be covered with liquid.
I prefer to skin the chicken, making it less
fatty.
Susie N. Guiora
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(Hada860055)
Hada860055.txt
"DONOR" CHICKEN
6-8 pieces frying chicken
seasoned salt to taste
1/2 c. vegetable oil
(approx.)
krispie rice cereal
(approx. 2 c. after
grinding)
Season chicken generously with seasoned
salt. Dip quickly into oil and let excess drain
back into bowl. Dredge in rice cereal. Bake
at 350° in shallow pan for 1 hour or until
done.
This recipe was served at many Donor
luncheons and Shabbat dinners in my
hometown synagogue when I was growing
up. Many years later when I was in charge
of Shabbat dinners at Beth Israel Con-
gregation in Ann Arbor, I used this recipe
because it is so easy to prepare for a crowd.
I have received many compliments and
many requests for it. Try it and see what a
difference the rice cereal makes. This is
also good on miniature "drumettes"
(chicken wings) served as an appetizer
with sweet and sour sauce.
Judy Cohen
PRUNE STUFFING FOR TURKEY
3 c. diced celery
1 large onion, cut up
1/3 c. margarine
2 t. salt
1/2 t. pepper
1 t. poultry seasoning
3 T. dry parsley flakes
8 c. cubed stale white
bread
2 raw apples, cubed
1/3 lb. cooked prunes,
pitted, cut up
1/2 c. walnut meats, cut up
1/2 c. (approx.) white wine
1/4 c. water
3 eggs, slightly beaten
small amount of
sweetening
(optional)
Sauté celery and onion in margarine until
golden brown. Add next 4 ingredients and
stir well. In very large bowl put bread cubes.
Add apples, prunes and nuts. Add celery
and onion mixture to bowl. Add wine and
water to eggs and pour into big bowl. Mix all
ingredients together with hands. Add a little
more wine if stuffing seems too dry. Put into
2 casseroles, or into one small casserole
and the rest into turkey cavity. Put casserole
into oven about 45 minutes before turkey is
fully cooked. During baking of separate
stuffing, baste top of casserole twice with
drippings from turkey pan as bird roasts. (If
one prefers not to do this because of the
cholesterol, add a little more margarine to
the celery and onion when sautéing.)
Fay Woronoff
BESS PAPER'S CHINESE
GRANDMOTHER'S DUCK
Whole duck
Water
1/2 bottle (about 1 c.) light
soy sauce
green onion
CHERRY SAUCE
4 t. cornstarch
1/4 c.sugar
1 T orange rind
1/4 t. ginger
1/4 t. dry mustard
1/4 t. salt
1/1 c.orange juice
1/4 c.currant jelly
1 can sour cherries,
including liquid
2 T sherry
Simmer whole duck for 1 hour with water
to cover, soy sauce and green onion. Cool,
remove from liquid, cut into serving-sized
pieces and bake for 1/2 hour at 400°. Serve
with cherry sauce.
Cherry sauce: mix dry ingredients with small
amount of liquid, add orange juice and jelly.
Cook and stir till thickened. Add remaining
ingredients and continue to cook and stir till
well heated.
BESS PAPER
Ed. Note: Bess Paper was a member of this
Chapter for many years. There have been
many requests for this recipe, and we in-
clude it with great pride.
PAELLA
3 T. oil
1 large Spanish onion
1/2 lb. garlic sausage, cut
into small cubes; or
kosher knockwurst,
cut into 1/2" slices
1 chicken, cut into small
pieces
1 lb. fish fillets in sea-
son, cut finger thin
1 c. rice
4 c. chicken broth or
2 c. chicken broth
and
2 c. tomato sauce
4 fresh or 12-oz. can
tomatoes
2 peppers
2 cloves garlic
herbs to taste
In large 10" skillet or 12" saucepan, sauté
onion and sausage in oil, then chicken
pieces, till brown. Remove chicken and add
fish to brown slightly. Remove fish and add
rice to brown slightly. Then pour in chicken
soup and clear cooking residue from pan.
Pour all ingredients into a large casserole
and bake in 350° oven for 1 hour, or add re-
mainder of ingredients to saucepan, plus
chicken and fish. Bring to a boil; reduce to
simmer with covered pan at least 30-45 min-
utes more. Serve with garnish of cooked
green peas.
Marilyn Krimm
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(Hada860056)
Hada860056.txt
MEAT
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(Hada860057)
Hada860057.txt
Tcholent, called "shalet" in some regions, is a meal-in-one dish,
designed to meet the need for a hot food on the Sabbath, when
cooking is prohibited. The origin of this dish is unknown. There is a
theory that the word tcholent may have originated in France from
the word chaud, meaning hot. Another theory is that it might have
had its origin in the two German words, shule ende (end of syna-
gogue services), and was corrupted in sound to the current term,
tcholent.
There are several varieties of tcholent, depending on regional
differences. It may be composed of very inexpensive ingredients,
or include as lavish contents as the budget permits. Vegetables
other than those specifically mentioned in the recipe may be
added. Regardless of the ingredients, it is the method of prepara-
tion, the slow cooking or baking, that gives tcholent its character.
TCHOLENT
2 large onions, diced
2 T. chicken fat
1/2 lb. dried lima beans
(soaked in cold
water until tender)
8-10 medium potatoes,
quartered
2 lbs. beef (brisket,
short ribs or chuck)
2 T. flour
salt, pepper, paprika
to taste
boiling water to cover
Sauté onions in hot fat in the bottom of a
Dutch oven or any other heavy iron pot with a
tight fitting lid. When onions are brown, add
the beans, potatoes and place meat in the
center. Mix flour and seasonings and sprin-
kle over top. Add boiling water to cover.
Close lid and cook over low heat for 3-4
hours. Lift cover to make sure no additional
water is needed; cover and place in a 375°
oven for 1/2 hour. Lower heat to 225° and al-
low to stay all day or overnight. Keep cov-
ered tightly, no basting, and no peeping! The
pot may be given an occasional shake or
two before being placed in the oven. The
tcholent can also be cooked on the top of the
stove. After the first 3-4 hours, place the pot
on an asbestos pad over a simmer flame.
The flame should be as low as possible with-
out the danger of it extinguishing during the
night. Let the pot sit on the stove until ready
to serve.
BRISKET
1 brisket of beef
6 onions, cut up or
sliced (you may use
more, if you wish)
Place half the onions on the bottom of the
roasting pan. Place brisket on top of onions.
Cover the meat with the rest of the onions.
Cover pan tightly, using foil if necessary for a
tight cover. Bake in a slow oven, 275° for at
least 2 hours. Test with fork for tenderness.
Recover tightly if more cooking is needed.
Usually there is enough juice from the meat;
if not, add hot water to keep meat from
burning.
Cook this 1 day in advance and refrigerate to
let the fat congeal. Next day, remove the fat
from the surface. Meat can now be sliced,
reheated or frozen. Leftovers are great for
sandwiches.
My mother, Lillian Geitheim, used this reci-
pe almost every week for as long as I can
remember.
Ray Juni
BRISKET OF BEEF
1 brisket of beef
salt, garlic salt,
pepper to taste
3-6 onions, sliced
bay leaf
Brown the brisket in a preheated Dutch oven
on the top of the stove. Add onions and bay
leaf. Bake at 350°, covered, till almost
tender, but not quite, about 3 hours. Drain off
and reserve the gravy, and let the brisket get
cold. This is best if made 1-2 days before
serving. Slice meat, return gravy to pan and
reheat. It freezes magnificently.
Deborah Freedman
(Ed. Note: You may continue cooking after
browning on top of the stove. Cover and turn
down heat. Add carrots, potatoes or other
vegetables and cook 3 hours or more till
tender.)
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(Hada860058)
Hada860058.txt
BEEF BRISKET
2 large onions, sliced
3 cloves garlic, minced
4 celery stalks, cut up
1 T. chicken fat
salt, pepper, paprika
to taste
1 beef brisket
Cut up the onions, garlic and celery. Simmer
in chicken fat. Add salt, pepper and paprika
to taste. Wash the brisket, dry it and season
with salt and paprika. Place the meat on top
of the vegetables. Cover tightly and cook 1
hour on low heat. Turn the meat, cook 1 addi-
tional hour. Test with fork to make sure it is
tender. (I add some white wine.) Slice the
meat and return it to the pot. Add 1 cup of
water. Check the taste of the gravy before
adding more salt. Cook the meat slices in
the gravy for 1/2 hour; simmer.
This is my mother, Dorothy Silverglied's
recipe.
Edith Gomberg
MOM'S BRISKET
1 brisket
garlic powder
2 cans golden mush-
room soup
1 bottle chili sauce
1 8-oz. can mushrooms
1/2 c. red wine
Season the brisket with garlic powder and
sear under the broiler on both sides. Mix the
soup, chili sauce, mushrooms and wine.
Pour over the brisket in a large casserole
dish. Cover and bake at 350° for about 2
hours. Cook brisket; slice (trimming any fat)
and lay in the gravy. Freeze. Before re-cook-
ing, defrost, then heat covered for 1 hour.
A good dish when you're busy. You can pre-
pare in advance and then reheat. Delicious!
Mary Schuman
MAMA'S JERKOYAH (POT ROAST)
2-3 large onions
4 carrots
2 ribs celery with
leaves
1 bay leaf
3-4 lbs. chuck, English
cut or brisket
Kitchen Bouquet
1 c. water
salt, pepper to taste
Place sliced onion, carrot and celery in
heavy pot with crushed bay leaf. Brush meat
with Kitchen Bouquet and season. Place
meat in pot, add water. Bring to a boil and
cover, reduce heat and simmer 1 hour. Re-
move meat and slice against grain. Return to
pot. You may add peeled potatoes or other
vegetables at this time. Cover and cook
about 1 3/4 hours until tender. If this cooks dry,
add a little water and reduce heat. Juice
should cook down to natural gravy.
Clara Seymour
SWEET NETTIE'S POT ROAST
use any amount of
side of steak or top
of the rib
pepper
salt
paprika
ketchup
1 onion, size depend-
ing on amount of
meat
1 t. Kitchen Bouquet
1-2 cans mushroom
pieces and stems
Brown meat in Dutch oven on top of stove.
Sprinkle meat liberally with salt, pepper and
paprika; smother with ketchup (both sides).
Brown cut onion in Dutch oven. Add meat,
cover and cook on low heat for 1 hour. Shut
off heat, let cool and slice meat. Add drained
mushrooms and 1 teaspoon Kitchen Bou-
quet to gravy in pot. Return meat to pot and
cook for another hour. Last 1/2 hour, take off
cover.
Best if cooked the day before serving.
Joanne Beck
HUNGARIAN GOULASH
paprika
2 lbs. chuck, cubed
salt, pepper to taste
1 onion
1/2 c. water
ketchup
2 carrots, sliced
4 small potatoes,
cubed
Sprinkle paprika on meat. Brown. Add salt
and pepper to taste. Cut onion in chunks,
add to meat. Add 1/4 cup water. Simmer for 1
hour, covered. Add dash of ketchup and 1/4
cup more water, enough to keep meat from
sticking to pot and to make gravy. Add car-
rots. Cook for 1/2 hour. Place potatoes on top
of meat and carrots and simmer until po-
tatoes are soft, but firm.
Lillian Kushner
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(Hada860059)
Hada860059.txt
SWEET AND SOUR PRUNE TZIMMES
2 lbs. chuck roast
water to cover
3/4 c. tomato juice or
stewed tomatoes
salt, pepper to taste
1 T. sugar
5 white potatoes,
quartered
2-3 sweet potatoes,
sliced
1 1/2 c. dry prunes
3/4 c. dried apricots
Sear chuck lightly in a little fat. Add water to
cover and cook 1 hour. Add tomato juice and
remaining ingredients. Cover and cook on a
low flame until ingredients are tender. Add
extra water if the stew appears to be drying
out. When done fruit should be mushy and
gravy gets thick. Excellent if left over for the
next day.
Yield: 4-6 servings
Rhea Kish
TZIMMES
3 lbs. lean brisket
1 onion, chopped
2 T. chicken fat or oil
3 c. boiling water
2 t. salt
1/2 t. pepper
1/4 t. nutmeg
1/4 t. ginger
2/3 c. brown sugar
2 1/2 T. lemon juice
2 lbs. carrots, peeled
and sliced
3-4 sweet potatoes,
peeled and cut up
1 lb. pitted prunes
Brown meat and onion in fat. Add water, salt,
pepper, nutmeg and ginger. Cover and cook
on top of stove on low for 1 1/2 hours. Stir in
sugar and lemon juice. Add sliced carrots
and potatoes. Cook covered in oven at 350°
for 1 hour, then add the prunes. Stir occa-
sionally. Return to oven for 1 more hour. Un-
cover for the last 1/2 hour. Meat should be
very tender. Cool meat 15 minutes, then
slice and return to roaster.
May be either a holiday side dish or main
course.
Helen Mann
MOM'S EASY PEPPER STEAK
2-3 lbs. thin cut shoulder
steak or boneless
chuck
oil to cover bottom of
pan
pepper and garlic salt
2-3 green peppers, cut
into chunks
1/4 c. chili or barbecue
sauce
1/4 c. Worcestershire
1/4 c. cooking sherry
1/2 lb. mushrooms,
sliced
Heat oil in pan, brown meat which has been
seasoned with pepper, garlic salt. Add green
pepper; saute 10 minutes, then simmer for
15-20 minutes. Add chili sauce; simmer 5
minutes. Add Worcestershire sauce; sim-
mer 5 minutes. Add sherry, simmer 5 min-
utes. Add mushrooms; simmer 5 minutes.
Yield: 4-6 servings
Susan Ayer
PICKLED BEEF
1 roast beef, cooked
and sliced very thin
MARINADE:
2 onions, sliced thin
3 T. olive or other oil
1/2 c. red wine
1 t. sugar
2 cloves garlic, pressed
1 bay leaf
1 T. chopped parsley
1 T. rosemary
1/2 t. powdered sage
salt and pepper
1 c. white wine
1 can consommé or
bouillon made from
cubes
Cook onions in oil. Add the rest of the ingre-
dients and bring to a boil; cook for 5 minutes.
Pour over sliced beef and cover. Let stand in
refrigerator about 12 hours.
Marilyn Krimm
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(Hada860060)
Hada860060.txt
BEEF BOURGUIGNON
1 lb. steak, thinly sliced
1/2 lb. mushrooms
1/2 clove garlic
1/2 bay leaf
1 1/2 t. parsley
1/4 t. salt
1/4 t. thyme
pepper to taste
2 T. margarine
2 T. flour
3/4 c. consommé
1/2 c. wine
Brown meat, add mushrooms, garlic, sea-
sonings, cover, simmer. In another pan
make a paste with the flour and margarine.
Stir till light tan. Add consommé and cook till
slightly thickened. Add to beef and cook 1 1/2
hours (until tender). Add wine 5 minutes be-
fore serving.
Yield: 4-6 servings
Susan Ayer
SPRINKLED STEAK
1/2 c. olive oil
1 T. bourbon
1/2 t. powdered garlic or
1 t. crushed garlic
1 t. paprika
1/2 t. salt
1 onion, chopped
2 T. parsley, chopped
1 steak, which may be
frozen
Mix oil and bourbon in a pan that is large
enough to hold the steak lying flat. Sprinkle
garlic, paprika, salt, onion and parsley onto
steak. Cover. Bake in either of the following
ways:
1) If steak is frozen, or if you will be away
for the afternoon, bake in a very slow oven
(175°) until fork tender.
2) Pressure cook for 15 minutes. If steak was
frozen, let pressure come down slowly. If
fresh, cool cooker at once.
Yield: 2 ample servings
Ray Juni
BEEF AND NOODLES
1 8-oz. pkg. vermicelli
3 T. oil
1 lb. ground beef
1 t. salt
1/2 t. pepper (optional)
1/4 c. scallions, sliced
(optional)
1 clove garlic, minced
1 6-8 oz. can water
chestnuts, sliced
1 T. sugar
1 c. beef broth
2 T. water
2 t. cornstarch
Cook noodles as directed on package; drain
and rinse under cold water; drain well and
chill. Brown meat in oil (or without oil in non-
stick skillet) stirring frequently to prevent
lumps from forming. Add salt, pepper, garlic,
water chestnuts, sugar and broth. Bring to a
boil. Mix cornstarch and water together; stir
into the skillet until thickened. Mix in the
noodles and heat. Sprinkle with scallions if
desired.
Children like this!!
Yield: 4-6 servings
Barb Copi
EASY STEW
2 lbs. stew meat
1 pkg. dry onion soup mix
2 c. celery, cut up
2 c. potatoes, peeled
and diced
2 c. carrots, sliced
2 small cans mush-
rooms, drained
2 T. minute tapioca
1 large can whole
tomatoes, cut up,
with juice
1 T. sugar
1 T. parsley flakes
garlic powder to taste
1/2 c. red wine
Mix all ingredients with your hands. Put in
covered Dutch oven and bake at 250° for 5
hours.
Mary Schuman
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(Hada860061)
Hada860061.txt
MY FRIEND GINNY'S SHISH-KEBOB
Enough meat for 4
people, cut into
chunks
MARINADE:
1/2 c. salad oil
1/4 c. soy sauce
4 t. Worcestershire
2 T. vinegar
2 t. dry mustard
3/4 t. salt
1 t. pepper
1/2 1t. dried parsley
2 T. lemon juice
1/2 clove garlic
2 T. wine
Marinate meat in the marinade overnight.
Then arrange on skewers and broil.
Yield: 4 servings
Susan Ayer
MARINATED FLANK STEAK
1 flank steak
MARINADE:
1 c. soy sauce
1 c. dry white wine
1 t. ground ginger
2 cloves garlic,
crushed
1 T. sugar
Combine all ingredients in marinade. Mari-
nate steak all day in refrigerator or 3-4 hours
at room temperature. Broil 4 minutes each
side for rare.
Yield: 3-4 servings
Joanne Beck
STUFFED CABBAGE
1 head cabbage
tomato juice (46-oz.
can)
1/2 c. rice
pepper
1 1/2 lbs. ground lean beef
or veal
1/2 c. sauerkraut
large can peeled
tomatoes
salt
sugar
Boil cabbage in water until soft. Separate
leaves gently one by one. Trim rib of each
leaf to make it more malleable. Mix meat
with rice. Put about 2 tablespoons in center
of each leaf and roll lengthwise; then tuck in
each end. Make bed of extra cabbage and
sauerkraut and place in bottom of pot. Add
the rolled cabbage leaves, tomato juice,
peeled tomatoes (cut into pieces). Cook
covered until tender (after adding salt, pep-
per and sugar to taste).
Lillian Kushner
HOLISHKES (STUFFED CABBAGE)
1 lb. ground beef
1/4 c. uncooked rice
1 egg
1 onion, grated
1 carrot, grated
1/4 t. salt
10-12 cabbage leaves
1/4 c. lemon juice, vin-
egar, or 1/8 t. citric
acid crystals
1/2 c. brown sugar
1 c. tomato sauce
water to cover
raisins (optional)
Combine meat, rice and egg. Add onion,
carrot and salt. Blanch cabbage leaves by
covering with boiling water for 2-3 minutes.
Drain leaves. Place a ball of the meat mix-
ture in the center of each leaf and roll up,
tucking in the ends securely. Place close to-
gether in heavy frying pan, add the other in-
gredients and enough water to cover. Cover
tightly and cook over moderate heat for 30
minutes. Reduce heat and simmer 20 min-
utes more. Place in 350° oven, uncovered,
for 20 minutes to brown on top Turn rolls to
brown on both sides. Hot water may be
added while baking, if necessary.
GROUND BEEF-CABBAGE CASSEROLE
1 medium onion,
chopped
1 1/2 lbs. ground chuck
1 1/2 c. cooked rice
1 small cabbage,
shredded
1 15-oz. can tomato
sauce
1-2 T. oil
1 small can mushrooms
1 t. salt
2 cloves garlic
1/4 t. pepper
Sauté onion in oil. Add beef and cook until
just browned. Blanch or lightly steam the
cabbage. Combine the other ingredients in a
large mixing bowl. Place cabbage in a shal-
low casserole (about 3 quarts). Pour mixture
over cabbage. Cover and bake at 350° about
45 minutes.
Yield: 6-8 servings
Alice Cohen
SWEET AND SOUR MEATBALLS
1 lb. ground beef made
into meatballs (with
chopped onion, salt)
1 #2 can tomatoes
1 small can tomato soup
1/2 c. brown sugar
juice of 1 lemon
water to cover meat
Make small balls of meat using your desired
method. Make a sauce out of the tomatoes,
tomato soup, sugar and lemon juice. Mix
well, and drop the meatballs into the sauce.
Add enough water so that meat is covered
with sauce. Cook slowly over a low heat for 2
hours. Correct seasonings before serving.
Lois Levenson
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(Hada860062)
Hada860062.txt
CANTONESE MEATBALLS
2 lbs. chopped meat
2 eggs
bread crumbs
(optional)
SAUCE:
4 oz. barbecue sauce
1 c. ketchup
2 beef bouillon cubes
1/4 c. water
1 c. brown sugar
1 small can crushed
pineapple (in its own
juice)
1 t. ginger
1/4 t. garlic
Mix meat with eggs and bread crumbs; form
balls. Mix all ingredients for sauce. Simmer
meatballs in sauce for 2 hours.
Susan Aver
SAVORY MEAT LOAF
1 lb. ground beef
2 T. horseradish
1 t. prepared mustard
1 t. ketchup
1 t. Worcestershire
1 t. salt
1 beaten egg
2 T. matzo meal
2 T. water
Kitchen Bouquet
Mix all ingredients. Stir well, beating in air.
Run tines of fork over mixture in loaf pan to
create grooves. Pour over a little Kitchen
Bouquet and spread with pastry brush. Bake
45 minutes at 350°. Remove from oven and,
carefully holding meat with large fork, pour
excess fat out of pan.
Fay Woronoff
MEAL IN A SQUASH-
STUFFED ACORN SQUASH
4 medium to large acorn
squash
1 lb. ground beef
1 c. chopped onion
1 8-oz. can tomato
sauce
1/2 t. cinnamon
1 t. salt
1/2 t. pepper
1/2 c. water
1/2 c. raisins
1 1/2 c. cooked brown rice
(= 1/2 c. raw rice)
Cut each squash in half lengthwise and
scoop out seeds and fibers. Place cut side
down on greased shallow baking pan. Bake
at 350° about 30 minutes. Meanwhile, brown
the ground beef and onion. Spoon off drip-
pings. Stir in the tomato sauce, cinnamon,
salt, pepper, water and raisins. Then remove
from heat and stir in the rice.
Remove squash from oven and carefully
turn so the cut sides are up. Fill centers with
meat mixture. Return to oven and bake an
additional 30-45 minutes until squash is
tender. It may be covered with foil if it seems
to be drying out.
Doris Miller
CHILI
1 1/2 lbs. ground beef
1 c. onion, chopped
3/4 c. green pepper,
chopped
1 1-lb. can tomatoes,
broken up
1 20-oz. can tomato
juice
1 1-lb. can dark red
kidney beans,
drained
1 8-oz. can tomato
sauce
1 t. salt
1/4 t. pepper
3 t. chili powder
1/2 t. garlic powder
1 bay leaf
cumin powder
In heavy skillet, brown meat, onion, green
pepper till meat is lightly browned and vege-
tables are tender. Stir in remaining ingre-
dients. Cover and simmer for 1 hour. Re-
move bay leaf.
Mother never made this, but at the request
of my husband, I am including this recipe.
Lillian Kushner
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(Hada860063)
Hada860063.txt
KASHA-STUFFED VEAL BREAST
1 c. kasha (buckwheat
groats)
1 onion, diced
1 egg, welt beaten
salt, pepper to taste
3-4 lbs. breast of veal
1 onion
1 clove garlic
salt, pepper, paprika
Prepare kasha according to directions on
package; cool. Add onion which has been
diced and sautéed in chicken fat. Add egg,
salt and pepper to taste. Stuff this dressing
into pocket of veal breast. (Have butcher
make a pocket in breast.) Cook, as one
would prepare a veal roast, with sliced onion
and minced garlic, and seasoning to taste.
Place sufficient water in bottom of pan to
keep moist. Roast in covered roaster at
325°- 350° about 2-2 1/2 hours.
Sarah Nagler
VEAL SAUTÉ WITH HERBS
2 lbs. veal, cubed
salt, pepper to taste
2 T. oil
2 T. margarine
1 1/2 c. mushrooms, sliced
thin
1 c. onion, chopped
fine
3/4 c. celery, chopped
fine
1 t. garlic, minced fine
1/2 c. dry white wine
1/4 c. flour
1 1/2 c. chicken broth
1 c. crushed tomatoes
1/2 t. dried rosemary
2 sprigs parsley
1 bay leaf
12 small white onions
(optional)
2 T. parsley,
chopped fine
Sprinkle veal with salt and pepper. Heat mar-
garine and oil in skillet. Cook meat until it is
browned. Set aside. Add mushrooms,
onion, celery and garlic to skillet. Cook, stir-
ring, till onion is wilted. Add wine, stirring,
and cook till it evaporates. Return veal to
skillet and sprinkle evenly with flour. Gradu-
ally add chicken broth, stirring to blend. Add
tomatoes, rosemary, parsley sprigs and bay
leaf; cover. Cook over low heat about 1 hour.
Add onions; cover and cook 45 minutes
more. Serve sprinkled with chopped parsley.
Yield: 4-6 servings
Carol Finerman
FRESNO LAMB SHANKS
6 lamb shanks
1 8-oz. can tomato
sauce
1 can water
2 t. salt
1 T. dry mustard
1/2 c. brown sugar
2/3 c. vinegar
2 T. Worcestershire
2 onions, thinly sliced
Brown lamb shanks in Dutch oven. Add all
ingredients except onions. Cover and sim-
mer 1 3/4 hours, basting occasionally. Add
onions. Cover, cook 15 minutes more.
There will be a lot of sauce to serve with
roasted or mashed potatoes or rice.
Judy Stopke
LAMB WITH MARINADE
1 whole boneless lamb
shoulder (or lamb
shanks)
1 c. white wine
HERB MARINADE:
1/2 c. soy sauce
1/2 c. olive oil
1/2 c. parsley
2 cloves garlic
1 t. thyme
1 t. rosemary
1 t. dry mustard
1/2 t. oregano
1/2 t. mace (or mint)
Skin and cut away all fat from the lamb. Mari-
nate in white wine overnight in the re-
frigerator. Combine herb marinade ingre-
dients in the processor or blender; chop until
parsley is quite fine. Pour into jar and re-
frigerate overnight.
Next day, drain the wine and reserve. Cover
lamb with herb marinade and leave at room
temperature for at least 1 hour, turning at
least once. Tie before roasting uncovered in
preheated 450° oven for 1 hour (less time if
you have few lamb shanks). Baste every 15
minutes. Fifteen minutes before serving,
combine in saucepan reserved wine and
marinade pan drippings. Thicken with corn-
starch if desired. Simmer for 10 minutes.
Add more wine if needed. Serve sauce sep-
arately in gravy boat.
Reheats very well, but you won't have any
left!
Marilyn Krimm
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(Hada860064)
Hada860064.txt
VEAL PAPRIKA
4 T. fat
1/2 c. onion, minced
2 1/2 lbs. veal steak
1 green pepper, diced
2 T. paprika
1 1/2 t. salt
1/4 c. water
1 T. lemon juice
Melt fat and brown onions lightly. Add the
veal which has been cut into pieces 1/2 x 1 1/2",
paprika, diced green pepper and salt; brown
gently. Add water and lemon juice; cover and
cook on a low flame for about 1 hour. Add
more water if necessary during the cooking.
Serve with cooked noodles.
Yield: 6 servings
Ada Margolis
VEAL-PEPPER SKILLET
2 T. oil
1 1/2 lbs. veal stew, cut into
1" pieces
1 medium onion, sliced
salt, fresh ground pep-
per to taste
1 1-lb. can tomato sauce
1 3-oz. can sliced mush-
rooms (or fresh
mushrooms)
1 t. basil
1/2 t. oregano
3 potatoes, peeled and
cut in 1" cubes
2 green peppers,
seeded and cut in 1/2"
strips
Heat oil in large skillet; brown veal lightly.
Add onion; cook about 5 minutes, or until
golden. Season with salt and pepper. Add
tomato sauce, mushroom liquid, basil and
oregano. Cover and cook over low heat 30
minutes. Add potatoes and green peppers;
cover and simmer 15 minutes or until tender.
Add mushrooms and heat through. Season
with more salt and pepper if necessary.
You may add rosemary as one of the sea-
sonings; it is very good with veal. Also, you
might want to eliminate the potatoes and
serve this dish with noodles.
Yield: 4 servings
Carol Finerman
VEAL SCALLOPINI WITH MUSHROOMS
4 boneless veal cutlets,
pounded 1/8" thin
flour (for dredging)
salt, pepper to taste
6 T. margarine, divided
2 T. oil, preferably olive
1/2 lb. mushrooms, sliced
thin
2/3 c. dry white wine
4 t. chopped parsley
Sprinkle veal with salt and pepper; dredge
lightly with flour. In skillet, heat 2 table-
spoons margarine with the oil. Over medium
heat sauté veal slices about 1 minute on
each side. Remove; keep warm on serving
platter. Add mushrooms to skillet and sauté
2 minutes. Spoon around veal. Add wine to
skillet; stir to loosen pan drippings. Stir
in parsley and remaining 1 tablespoon
margarine. Cook over medium heat about
2 minutes or until sauce thickens slightly.
Pour over veal and mushrooms. Serve
immediately.
Yield: 4 servings
Carol Finerman
BREADED VEAL CUTLET
4 veal cutlets
1-2 eggs
matzo meal
garlic powder
paprika
Italian seasoning or
parsley flakes
vegetable shortening
Pat cutlets dry with paper toweling. Beat
eggs; dip cutlet into eggs. Mix dry ingre-
dients together, dip cutlets into mixture and
coat well. Fry in vegetable shortening over
medium-high heat until brown on 1 side; turn
and brown on other side. Remove from heat
and drain well. These can be prepared in ad-
vance and heated in oven on barely warm
temperature to stay hot.
I realize that it may be difficult to judge
amounts of the dry ingredients, but if there
is any mixture left over, it can be easily
stored. This recipe is included by special
request---my husband insists it isn't a Jew-
ish cookbook if it doesn't have a recipe for
breaded veal cutlet in it!
Yield: 4 servings
Carol Finerman
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(Hada860065)
Hada860065.txt
CORNED BEEF AND CABBAGE,
RUMANIAN STYLE
onions, chopped
butter or oil
1 can whole or sliced
tomatoes
2 celery stalks, cut in 1"
pieces
2 carrots, cut in 1"
pieces
2 small potatoes per
person
1 small head of cabbage
1/2 c. water
1/2 c. beef broth or con
sommé
2 cloves of garlic,
chopped
1 corned beef brisket
Make a cabbage soup by sautéing chopped
onions in butter or oil until they are translu-
cent. Add tomatoes, celery, carrots and po-
tatoes. Taste the mixture for tomato flavor. If
more is needed, add a small bit of citric acid
(sour salt). Shred cabbage and cook all veg-
etables together with water and broth. Buy a
plastic-wrapped corned beef brisket and
prepare according to directions on the pack-
age, adding garlic. About 45 minutes before
the corned beef is done, slice 3 pieces for
each person. Place slices in the soup pot
1/2 c. beef broth or con-
and cook all ingredients for remaining time.
Serve in a deep soup dish, allocating corned
beef slices fairly.
Louis Fraiberg
PICKLED TONGUE OR CORNED BEEF
1 4-lb. beef tongue (or
brisket)
2 T. salt
2-3 t. mixed pickling
spices
2 T. brown sugar
3 cloves garlic, minced
1 T. saltpeter
1/2 c. warm water
Mix salt, pickling spices, sugar and garlic to-
gether. Rub into meat thoroughly. Place in a
crock or glass bowl. Dissolve the saltpeter in
the warm water and pour over the meat.
Cover tightly and place in refrigerator. Turn
meat every other day. Leave in refrigerator
for 1 week. To cook, place in cold water to
cover. Bring to a boil and throw away the
water. Cover with cold water again, and bring
to a boil. Cook until tender.
Mrs. Ben Kaplan
TONGUE WITH SWEET AND SOUR SAUCE
3-4 lb. fresh or pickled
tongue
1 1/2 c. hot water
juice of 1 lemon
1/4 c. raisins
1/2 c. brown sugar
1/4 c. vinegar
4 ginger snaps
1/4 c. blanched almonds
Boil tongue until tender. Pare, slice and
cover with sauce. To make sauce, mix all re-
maining ingredients and cook until mixture
tastes strongly of sugar and vinegar. Pour
over sliced tongue. Let stand until ready to
serve.
June Weiss
CARNATZLACH (MITITEI),
RUMANIAN SKINLESS SAUSAGES
1 lb. chuck steak
1 lb. brisket
4-5 cloves garlic
1/2 c. beef broth or
consommé
1/4 t. thyme
1/4 t. oregano
salt and pepper
Grind meat (or have your butcher do it) to-
gether with garlic, salt and pepper, until
about the consistency of American ham-
burger. Mix in beef broth, thyme and
oregano. With moistened hands, form into
sausages about 3 1/2" long. The sausages
may be baked, roasted, grilled or broiled, or
they may be kept in the refrigerator until the
following day to allow the flavors to
interpenetrate.
Serve with dill pickles or sharp little
peppers.
Louis Fraiberg
SUPER MEAT MARINADE
1/2 c. soy sauce
3 T. oil
3 T. honey
ginger, garlic, pepper
to taste
Mix first 3 ingredients in oblong dish. Use for
1-1 1/2 pounds of meat for barbecue. Sprinkle
beef on both sides with seasonings. Mari-
nate 6-8 hours, turning meat occasionally.
Shira Klein
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(Hada860066)
Hada860066.txt
SAUCE BOLOGNESE
1 large onion, chopped
1 lb. ground beef
1 T. oil
1 large can Italian
tomatoes
1 can tomato soup
1 can tomato paste
1 clove garlic, crushed
1 T. sugar
1 t. salt
1 bay leaf
1/4 t. oregano
1/4 t. basil
black pepper to taste
1 c. red wine
Heat oil in heavy pan. Add onion and beef;
stir until beef loses its redness. Add
tomatoes, soup, tomato paste and garlic.
Cover and simmer 1 hour, stirring occasion-
ally. Add remaining ingredients; simmer cov-
ered as slowly as possible another 2 hours.
Remove bay leaf and spoon over spaghetti.
Yield: 6-8 servings
Pearl Grosse
EGGS
&
CHEESE
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(Hada860067)
Hada860067.txt
BLINTZES
BATTER:
4 eggs
1 c. milk
1/2 c. flour
1 t. vanilla
salt
1/8 lb. melted butter
FILLING:
2 1/2 lb. farmer cheese
1 lb. cream cheese
2 eggs
sugar to taste
raisins
Blend all ingredients for batter. Pour only
small amount of melted butter into 6" frying
pan (just enough to coat bottom). Pour in
batter, just enough to cover bottom of the
pan. If batter does not adhere to pan, pan is
too cold; if batter bubbles, pan is too hot.
When edges curl and look dry, flip blintze
onto a dish towel (not terry) or wax paper to
cool.
Mix all filling ingredients together in a bowl.
Place a tablespoonful in center of each
blintze, and fold the dough like an envelope.
Place seam side down in buttered frying pan
and sauté until brown on both sides.
Blintzes may be frozen. To reheat, place in a
single layer in a greased glass dish, dot with
butter and bake at 350° for 20-30 minutes.
Filling Variations: You may use 1 pint of blue-
berries (washed and well drained), or pitted
cherries, or crushed pineapple, or apples
with walnuts and cinnamon.
Marilyn Krimm
BLINTZE SOUFFLE
8-10 blintzes
1/4 lb. melted butter
6 eggs
2 c. sour cream
2 t. vanilla
6 T. orange juice
6 T. sugar
Place blintzes in 2-quart casserole. Cover
with melted butter. Combine remaining in-
gredients and pour over blintzes. Bake at
350°for 1 hour.
Serve with sour cream or defrosted frozen
berries.
Ella Berman
LOX AND EGGS (Sunday Breakfast Dish)
3 onions
3 slices lox, cut up fine
margarine or butter
6 eggs
Chop onions. Sauté in margarine or butter.
When onions start to get brown, add lox and
fry until lox is crisp. Beat eggs well; add to
onions and lox. Fry until eggs are desired
consistency.
Lox may be soaked in milk overnight or for
several hours to make it less salty and more
tender.
Yield: 3-4 servings
Pearl Axelrod
LOX AND EGGS
butter
2 medium onions,
finely chopped
1/4 lb. (scant) lox, cut
into small pieces
3-4 eggs
1/4-1/2 c. milk
Put lots of butter into frying pan. Sauté
onions over very low heat, covered, about 1/2
hour till soft and golden. You should add
more butter during this time if it looks too dry.
Increase heat to medium-low; add lox and
sauté about 4-5 minutes. While lox is cook-
ing, beat eggs and milk together. Increase
heat to medium-high, add eggs/milk mix-
ture to pan and mix all ingredients together.
Depending on your tastes, eggs can be
scrambled and range from soft (wet) to hard
(dry); eggs can be made into an omelet, or
served in chunks. Recipe may be increased
to serve more people.
While there may be lots of lox and egg reci-
pes, this one comes from my husband,
Aaron. Everyone who has tasted this dish
has declared it a special treat. We always
serve it with bagels.
Yield: 2 servings
Carol Finerman
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SHIRRED EGGS A LA RUSSE
butter (or margarine)
6 T. fresh bread crumbs
12 slices (1/2 lb.) Swiss
cheese
6 large tomato slices
3/4 c. cream (or milk)
6-12 * eggs
1/4 t. salt
1/8 t. pepper
1/8 t. paprika
2 T. Parmesan cheese
thyme (optional)
Butter bottom and sides of 6 ramekins.
Sprinkle bread crumbs on bottom. Cover
each with Swiss cheese (2 slices). Top each
with tomato slice, thyme, 1 tablespoon
cream,*1-2 eggs, spices, and 1 teaspoon
Parmesan. Bake uncovered for 20 minutes
at 350°.
Elegant and easy.
Yield: 6 servings
Shira Klein
EGGS STRATA-VARIA-TION
9 slices challah
9 eggs, beaten
3 c. milk
1 1/2 t. dry mustard
1 t. salt
pepper to taste
2 T. white wine
(optional)
3/4 lb. grated Swiss and
Cheddar cheese
Parmesan cheese
Cut buttered challah in 1" cubes (optional:
crust off). Layer cubes in 9 x 13" glass plan.
Combine eggs, milk, mustard, salt, pepper
and white wine; pour over the bread. Top
with the grated cheeses and sprinkle with
Parmesan cheese. Cover and refrigerate
several hours or overnight. Bake at 325° for
25 minutes. (May be frozen at this point.)
Then continue baking at 300° for 30
minutes.
Variations: Add sautéed mushrooms and/or
onions; chopped spinach.
This is a composite recipe of variations; a fa-
vorite of Ann Arbor's community brunches.
Yield: 15-20 squares
Phyllis Herzig
CHEESE KREPLACH
DOUGH:
1/2 pint sour cream
2 eggs, beaten
4 T. melted butter
3 c. sifted flour
3 t. baking powder
1 t. salt
FILLING:
1/4 lb. cream cheese
1/2 lb. cottage cheese
1 egg beaten
2 T. melted butter
Mix sour cream with well beaten eggs and
butter. Sift dry ingredients together and add
to above mixture. Knead 1 1/2 minutes-roll
until 1/4"thick.
Blend cheeses together; add egg and
melted butter and mix well. Cut off 4"
squares. On each square place 1 table-
spoon of cheese filling. Fold dough over
cheese to make triangles, pinching ends
firmly together. Place in buttered pan and
bake at 375° for about 40 minutes or until
brown.
Yield: 1 dozen
Estelle Cohan
CHEESE KREPLACH
DOUGH:
3 eggs, well beaten
6 c. flour
1 1/2 c. water
pinch salt
FILLING:
1 lb. cottage cheese
1/2 T. butter
1 T. sour (or sweet) cream
salt, pepper to taste
Mix dough ingredients to form a medium
loose dough. Divide into several sections.
Roll out each section 1/8" thick. Cut into 3"
squares. Place a spoonful of filling in center
of each square. Fold dough over to form tri-
angles. Pinch edges to seal well. After about
6 kreplach are made cover them with bowl to
keep moist while preparing remaining ones.
Boil in hot slightly salted water about 25 min-
utes. Remove and place immediately in cold
water. Remove from water, drain on a board,
then fry lightly in butter until golden brown.
Serve hot with sour cream.
June Weiss
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NUT AND CELERY LOAF
1 1/2 c. nuts, chopped
1 1/2 c. celery, chopped
1 onion
1 c. Jarlsberg cheese,
grated
1 28-oz. can tomatoes,
drained
2 eggs
salt to taste
2 T. oil
1 c. bread crumbs
1 t. oregano
1 1/2. tarragon
1/2 t. basil
1 1/2. garlic chips
In food processor, chop nuts and celery; re-
move. Grate onion and cheese. Put in steel
blade, add tomatoes, eggs and oil. Combine
all ingredients, including spices and garlic.
Pour into 8 x 5" loaf pan. Bake at 350° for 45
minutes. Cool 15 minutes before unmoldfng.
Marilyn Krimm
"YOU NAME IT"
BATTER:
1 c. softened margarine
(or butter)
1/3 c. sugar
4 eggs
2 1/2 c. flour
2 t. baking powder
1/2 t. salt
1 1/2 c. milk
FILLING:
2 c. farmer cheese (or
drained cottage
cheese)
1 egg
3 T. sour cream
2 T. melted butter
1 T. sugar
1/4 t. salt
1 3-oz. pkg. cream
cheese, cut in small
bits (optional)
Cream the margarine, sugar and eggs. Mix
the flour, baking powder, salt. Add dry ingre-
dients alternately with the milk. Combine all
filling ingredients. Put half the batter in a
greased 9 x 13" pan; spread. Put filling on
top; spread. Top with remaining half batter
and gently spread. Bake at 350° for about 45
minutes, until nicely browned.
Nice served with additional sour cream,
yogurt, drained fruit and/or jam.
This recipe was reputed to be "knish-like";
some feel it resembles a "blintz-souffle".
"Blinish"? "Not-a-knish"? My mother-in-
law's Baltimore Sisterhood served it for a
luncheon. Thinking that her grandchildren
would like it, she sent me the recipe, which I
modified. Hadassah Study Group enjoyed
it at the pot-luck end-of-year brunch.
Yield: 12 servings,
approximately 3" square
Martha Oleinick
SPINACH QUICHE
1/2 c. butter (or mar-
garine), melted
1/2 c. all-purpose flour,
sifted
1 10-oz. pkg. frozen
chopped spinach
1 4-oz. can green chiles,
seeded and chopped
1 pt. small curd cottage
cheese
1/2 lb. Cheddar cheese,
shredded
10 eggs
1 t. salt
1 t. baking powder
1/2 lb. jack cheese,
shredded
Preheat oven to 400°. Melt butter in
13 x 9 x 2" pan in warm oven about 3 min-
utes. Beat eggs in large bowl; mix in flour,
baking powder and salt. Squeeze thawed
spinach very dry and add to egg mixture
along with chiles, melted butter and
cheeses. Pour mixture into pan and bake 15
minutes at 400°. Reduce heat to 350° and
bake an additional 35-40 minutes. Let stand
15 minutes to set.
Can be served hot or cold.
Yield: Cut into as many as 60 squares
Jean Robbins
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BREADS
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CHALLAH
1/2 c. warm water
2 pkgs. dry yeast (or
fresh yeast)
1/2 c. oil
2 T. sugar
1 T. salt
1 1/2 c. boiling water
3 eggs, 1 yolk reserved
7 c. flour, or more
Dissolve yeast in warm water. Mix oil, salt,
sugar and boiling water in large bowl; cool to
lukewarm. Beat eggs into yeast, then add to
other mixture. Add 4 cups flour and beat well
with a wooden spoon or dough hook of elec-
tric mixer. Stir in enough additional flour to
make a firm dough that cleans the bowl.
Knead until smooth and elastic. Put in oiled
large bowl and turn to grease the top of the
dough. Cover tightly with a sheet of plastic
wrap and let rise 1 hour, until doubled.
Punch down and divide into 3 parts. Divide
each part into 4, taking 1 section for top and
dividing it by 3, so for each bread there are 3
pieces to braid for bottom and 3 small pieces
to braid for top. Roll each piece into a snake
and braid them together. Put large braid on
bottom; place smaller on top. Pinch sides to
adhere 2 braids.
Grease a baking pan. Place challah on pan,
brush with egg yolk and 1 tablespoon water.
Sprinkle with sesame or poppy seeds. Set
aside for 35 minutes to double. Bake in 375°
oven for approximately 30 minutes (or 15
minutes at 425°), then 15 minutes at 350°.
Phyllis Herzig
AUNT LORE'S BREAD
1 c. milk, warmed
1 pkg. yeast
1 egg, beaten
4 T. butter
3/4 t. salt
4 c. flour
1 t. honey
Mix half of milk with yeast and let rise; add
other half of milk to beaten egg. Combine all
ingredients and knead well. Let rise till dou-
ble in bulk. Shape into loaf and let rise again.
Grease 9 x 5" pan. Bake at 400° for 35
minutes.
Anne Sichel
RYE BREAD
2 c. lukewarm water
1/2 oz. dry yeast (2 pkgs.)
2 T. sugar
1 1/2-2 c. rye flour (or more if
necessary) (Do not
use stone ground
flour, the texture is
too coarse.)
1 T. salt
4 c. white flour
3 T. caraway seeds
Dissolve yeast in 1/2 cup water; add remain-
ing water, sugar, salt, white flour and cara-
way seed. Stir for 1-2 minutes with a heavy
spoon until creamy. Cover with a damp cloth
and let stand 3-4 hours in a warm place.
(Sponge will be very sticky.) Stir in enough
rye flour to make a firm dough and knead
about 5 minutes. Put in lightly oiled bowl.
Cover with a damp cloth and let rise in a
warm place until doubled (about 50 min-
utes). Punch down and knead for 3 minutes,
adding enough rye flour to make a firm
dough which will hold its shape. Divide in 2;
shape into 2 loaves. Put loaves on baking
sheet sprinkled with cornmeal. Let rise un-
covered in a warm place until less than dou-
bled (about 50 minutes). Heat oven to 425°;
put a shallow pan of hot water on lowest
rack. Brush loaves with salt water (1 tea-
spoon salt dissolved in 1/4 cup water), and if
you like, slash each loaf 3 or 4 times diago-
nally. After 20 minutes, remove pan of water
from oven and brush again with salt water.
Continue baking until done (50 minutes to 1
hour). Remove bread to racks to cool; brush
again with salt water.
If you like kimmel rye, when you shape the
loaves, knead into each loaf 1 teaspoon of
kimmel.
Yield: 2 loaves
Muriel Cohen and Ruth Bernard
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(Hada860072)
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REFRIGERATOR YEAST DOUGH
2 c. boiling water
1/2 c. sugar
1 T. salt
1/3 c. oil (or pareve
margarine)
2 T. dry yeast (2 pkgs.)
1 t. sugar
1/3 c. warm water
3 eggs
8 c. flour
1 egg, beaten
poppy seeds (or
sesame seeds)
In a large bowl combine: boiling water, sugar,
salt, oil (first 4 ingredients). In a 2 cup meas-
ure, combine dry yeast, sugar and warm
water (slightly warmer than a baby's bottle).
Let this mixture bubble up (this is called
"proofing".)
In a glass or cup, break eggs, individually,
checking for blood spots. Transfer one at a
time to small bowl; beat slightly. Add eggs
and yeast to cooled mixture in large bowl.
Beat in 4 cups flour (I usually use bread flour,
but all-purpose flour is satisfactory) using a
wooden spoon. Beat in 3 additional cups
flour; finally knead in approximately 1 cup
more flour. (Yes, total is about 8 cups!) If you
use a big enough bowl, you can knead in the
bowl. Cover tightly with plastic wrap. Re-
frigerate until double in size, at least 3 hours;
best if left overnight. "Punch down" and
knead. Braid into loaves. Place on greased
baking sheet and let rise 1 -1 1/2 hours for chal-
lah. Brush tops with beaten egg and sprinkle
with poppy or sesame seeds, if desired.
Bake in 350° oven for about 35 minutes, until
nicely browned. Cool on rack.
This is a lifesaver for an employed woman
who desires a traditional Shabbat with
homemade challot. Mix and refrigerate on
Wednesday after work, form, rise and bake
on Thursday. Enjoy for Shabbat dinner.
Yield: This makes 3 challot, two dozen
rolls or 48 hamantashen.
Martha Oleinick
MOTHER'S BROWN BREAD
9 c. lukewarm water
1 1/2 T. dry yeast
4 1/2 c. whole wheat flour
(preferably a coarse
variety)
9 c. rye flour
3 T. salt
3 T. dark molasses
4 1/2 c. white flour
Put water into a large roasting pan; the
dough rises a lot. Add yeast and stir until dis-
solved. Add the whole wheat flour and half of
the rye flour. Stir well, cover and leave on the
counter for about 15 hours (a bit more or less
will not hurt.) Next, add salt and molasses
and mix well; add the remainder of the flour.
This gets stiff and must be mixed in very
well. Let it sit about 4 hours. This will rise a
great deal, forming a loose sticky sponge.
Flour a pastry cloth very well with white flour,
leaving some excess of flour on it. Prepare 6
bread pans, using a spray or grease well.
Pre-heat oven to 425°. Scoop up enough
dough to half fill a bread pan and put on
floured cloth, turning to coat with the flour so
it can be worked. (The stickiness will be con-
tained once it is coated with flour.) Knead
enough to form into a nice loaf and put in
pan. Continue with the rest of the pans.
When they are all done, wet your hand, and
with it, wet the tops of the loaves and press
into the corners of the pans a bit. Let sit 10
minutes, then bake 1 1/4 hours. Take out of
pans and put on racks to cool.
Loaves freeze very well. Recipe can easily
be halved.
When I growing up in a little Upper Penin-
sula town, there was only a small Jewish
community and none of the conveniences
which families now have for keeping
kosher. Our meat came 250 miles by train
from Milwaukee and Jewish rye bread was
only an occasional treat, when my father
made a rare trip to Chicago. Most of the
Jewish families made all their own bread to
make sure no dairy products were in the
bread. Besides, it was much better than the
local store-bought variety. My mother made
brown bread and white bread, plus bagels,
onion rolls and even kaiser rolls every week,
but the brown bread is right at home in the
new "natural foods" environment of today.
Yield: 6 loaves Deborah Freedman
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BAGELS
5 c. flour
1 cake yeast
1 c. warm water
2 T. sugar
2 t. salt
3 T. shortening
2 eggs, beaten
poppy seeds
(optional)
Place flour in a large bowl. Dissolve
crumbled yeast in water and add sugar.
Make a well in the flour and add the salt and
shortening. When yeast begins to rise on top
of water and looks bubbly and soft, pour mix-
ture into the well in the flour. Add beaten
eggs to well and mix batter from center out-
ward until thoroughly blended. When stiff,
knead with hands in the bowl. If necessary,
more water can be added at this point to ab-
sorb the flour. Cover bowl with a towel and let
rise a couple of hours until double in bulk.
Then punch dough down by kneading
again. Let rise a second time, approximately
1 hour.
Cut off pieces of dough and roll with hands
on a lightly floured board, until you have a
strip 10-12" long and 1/2-3/4" in diameter. Join
edges of strip to make a large ring. Repeat
until dough is used up. This should make ap-
proximately 2 dozen bagels.
Heat oven to 400° and grease the wire racks.
Place 3 rings at a time into rapidly boiling
water for 1-2 minutes. Sprinkle with poppy
seeds, if desired, as bagels rise to surface of
water. Remove bagels from water, (they
should be stiff enough to lift out with a fork.)
Place on racks in oven as quickly as possi-
ble to avoid excess rising. Bake for 15-20
minutes until first side is golden brown. Re-
duce oven to 350° and turn bagels; bake
10-15 minutes longer until second side is
brown.
This recipe makes a soft "egg" type bagel.
It is not as hard and dense as the typical
"water" type bagel.
Louise Morrison
BRAN MUFFINS
6 1/2 c. bran cereal
5 c. flour
3 c. sugar
2 t. salt
5 t. baking soda
1 qt. buttermilk (or
soured milk)
4 eggs, beaten
1 c. oil
1/2 lb. raisins or chopped
dates (optional)
1/2 c. chopped nuts
(optional)
Combine cereal, flour, sugar and salt in large
bowl. Combine soda-buttermilk, oil and
eggs. Add to dry mix. Mix well. Add raisins,
dates and/or nuts. Fill greased muffin tins 3/4
full. Bake at 400° for 15"20 minutes.
To microwave: fill 6 paper cups 1/2 full-Cook 3
minutes on high; rotate midway through
cooking time.
Batter keeps in refrigerator for 6 weeks, but
at our house it's consumed in a matter of
days!
For flour I use 2 cups white, 2 cups whole
wheat, 1 cup wheat germ or granola. Be
creative!
Judy Stopke
CARROT MUFFINS
3/4 c. shortening
1 egg
1/2 c. brown sugar
1 1/4 c. flour
1/2 t. baking soda
1/2 t. baking powder
1 c. grated carrots
1 T. water
1 t. lemon juice
Cream shortening, egg and Sugar. Add dry
and liquid ingredients, alternately. Stir in car-
rots. Pour into muffin tins or ring mold. Bake
at 350°: 20 minutes for muffins, 35 minutes
for mold.
Yield: 1-2 dozen muffins depending on
size of tin
Halina Silverman
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(Hada860074)
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BREAKFAST BRIOCHE
2 pkgs. dry granular
yeast
1 t. sugar
1/2 c. lukewarm milk
7 c. all-purpose flour
1/3 c. sugar
2 t. salt
1 t. lemon zest
2 eggs + 1 egg white,
slightly beaten
5 T. unsalted
margarine, melted
1 1/2 c. lukewarm milk
1 egg yolk + 1 t. water
In a small bowl mix yeast with sugar and
milk; stir to dissolve. Leave in warm place for
10-12 minutes to activate yeast. In a large
mixing bowl, put flour, sugar and salt; add
lemon zest. Make a well; add eggs, mar-
garine, milk and yeast mixture. First use a
wooden spoon for working liquids into flour.
Knead by hand or with kneading hook (in an
electric mixer) until dough is smooth and
elastic. (By hand it will take from 10-14 min-
utes.) If dough is too sticky, add up to 3 table-
spoons flour. Grease bowl turning dough
around. Cover with plastic wrap and towel.
Let rise in warm place (70-80°) for 1 hour or
until it doubles in bulk.
Place dough on lightly floured board. Knead
for 1 minute. Cut dough into 21 (30) pieces.
Take 1 piece of dough, cut into 3 pieces. Roll
each piece to 8" long strands and braid the
three strands (like braiding a child's hair).
Holding one end of the braided piece flat on
the board, twist the rest into a circle and tuck
the other end in. Repeat the procedure with
the rest of the dough. Grease 2 large bak-
ing pans or cookie sheets. Place braided
brioches on them. Return to warm place and
let them rise for 30-45 minutes.
Beat egg yolk with water, and with a pastry
brush paint brioches on sides and tops. (If 1
egg yolk is not enough, add another to mix-
ture). Bake for 20-25 minutes at 375° (or until
golden).
This recipe freezes well. Reheat before
serving at 300° for 8-12 minutes.
Yield: 21 3-oz. (or 30 2-oz.) brioches
Susie Guiora
CUSTARDY POPOVERS
4 eggs
1 c. milk
1 c. unbleached white
flour
1/2 t. salt
4 T. melted butter
Beat together eggs and milk. Add flour and
salt. Beat with a fork until mixture is uniform.
Preheat muffin tin in oven 5 minutes. Brush
the cups and the top surface generously
with melted butter. Fill each muffin compart-
ment 2/3 full with the batter. Work quickly so
tin stays hot. Place in oven. Bake 35 minutes
at 375° without opening oven. Prick each
popover with a fork to let steam escape.
Serve immediately, with butter or jam.
Yield: 12 popovers
Joanne Beck
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SWEETS
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(Hada860076)
Hada860076.txt
MY GRANDMOTHER'S DELKELA
(Small Hungarian Hamantashen for High Holidays nash)
2 pkgs. dry yeast
1/2 pt. sour cream
4 heaping c. flour
1 1/2 t. salt
1/2 c. sugar
6 egg yolks
2 egg whites (put 4 egg
whites aside for nut
filling)
1 c. milk
3/4 lb. plus 1/8 lb. butter
(3 1/2 sticks)
1 heaping c. flour
FILLING #1
4 egg whites
1 c. ground nuts
1/2 c. sugar
raisins (optional)
FILLING #2
1 lb. dry cottage cheese
(or ricotta)
1/2 c. sugar, or to taste
cinnamon
raisins
1 egg
FILLING #3
1 can poppy seed paste
Dissolve yeast into sour cream. In a large
bowl put 4 heaping cups flour, salt, sugar
and egg yolks. Blend this mixture. Add milk
gradually and mixing constantly, add yeast
mixture. Set aside. Cut butter into 1 heaping
cup flour. Roll batter on well floured board
into 12" square; roll butter mixture into it. Fold
like envelope and re-roll 4-8 times until but-
ter is well dissolved into original batter. Di-
vide into 3 and wrap each in foil; refrigerate
10 hours. Roll each piece into 2-foot square,
cut into 25 squares with heated knife. Work
on well floured board.
Filling #1: Dissolve 4 egg whites into sugar/
nut mixture to make a paste. Put 1 teaspoon
into each square; roll into horn and curve
slightly.
Filling #2: Combine ingredients. Put 1 tea-
spoon in middle; pull up 4 corners into cen-
ter and pinch into squares.
Filling #3: Put 1 teaspoon into each square;
roll into horn and curve slightly.
Each mixture is sufficient for only one 2-foot
square. Brush pastry with 2 egg whites.
Bake on well greased cookie sheet at 350°
or 375° for 30 minutes or until brown.
Susan Ayer
HAMANTASHEN COOKIE DOUGH
DOUGH:
1/2 c. butter
1 c. sugar
1 egg
2 c. flour
2 t. baking powder
2 T. milk
vanilla or lemon
flavoring
FILLING #1:
1 egg
1/4 C. sugar
1/4 lb. poppy seeds
FILLING #2:
1 c. poppy seeds
2 t. butter
1/2 c. chopped nuts
1/2 c. raisins
2 T. corn syrup
1 c. milk
1 T. chopped citron
1 t. vanilla
FILLING #3:
grated rind of 1 lemon
2 T. lemon juice
1/2 lb. prunes
Cream together the butter and sugar, and
add the egg. Mix and sift flour and baking
powder, and add a little of this mixture to the
creamed butter and sugar. Add the milk. Add
remaining flour mixture. Add flavoring ex-
tract. Roll dough out; cut into rounds; fill with
a spoonful of filling; form into triangles. Bake
at 375° for 15-30 minutes until delicately
browned.
Any sweet yeast cake dough can be used
for hamantashen. Some people prefer an
unsweetened challah dough. When using
yeast dough, roll as thin as possible, shape
and fill, and then allow cakes to stand a
while to rise before baking. Use oven tem-
perature recommended for the type of
dough used. Bake until lightly browned.
Filling #1: Pour boiling water over poppy
seeds, let stand until seeds have settled at
bottom, and drain. Put seeds through finest
blade of food chopper. Add egg, stirring it in
well, add sugar, and mix thoroughly.
Filling #2: Put poppy seeds through finest
blade of the food chopper, and mix with re-
maining ingredients, except vanilla. Let mix-
ture cook over slow fire until thick, stirring
often. Let cool and add vanilla.
Filling #3: Soak prunes over night. Cook in
water in which they were soaked until soft.
Drain well. Remove stones from prunes and
cut into small pieces. Mix with grated rind
and juice of lemon.
Ada Margolis
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(Hada860077)
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GRANDMA ROSE GLICKSBERG'S
HAMANTASHEN
DOUGH:
1 c. butter
2 c. sugar
4 eggs
1 T. vanilla
juice of 1/2 lemon
4 c. flour
1 T. baking powder
1 t. salt
4 hard cooked egg
yolks, mashed fine
FILLING:
12-16 oz. pitted prunes
(check for pits!)
1/2 box apricots
1 c. almonds (or wal-
nuts), chopped
1/2 box raisins
1/8 c. lemon juice
1/2 c. orange juice
1/2 t. almond extract
1/4 t. cinnamon
1 c. plum (and/or apricot
preserves)
GLAZE:
egg yolk
1 T. water
Cream the butter with the sugar. Add the
eggs, vanilla, lemon juice. Mix well. Add the
flour, baking powder and salt; then the
mashed egg yolks. Add more flour if neces-
sary until dough is no longer sticky. Chill.
For filling, grind (or use a food processor) to
blend the first 4 ingredients. Add the rest of
the ingredients to taste. The filling should be
moist and light.
Roll dough out on floured surface. Cut into
2 1/2-3" circles. Put 1 teaspoon filling on each
circle. Pick up the edges toward the center
to form a triangle and pinch together with
floured fingers. Glaze tops with a mixture of
egg yolk and water. Bake on a cookie sheet
at 350° for 15 minutes.
This was my grandmother's hamantashen
recipe. Every year my daughters (and oc-
casionally friends) join me in perfecting the
flavor. We enjoy the assembly line produc-
tion by rotating tasks. Rarely do we come
out even between the dough and filling, but
that adds to the fun and challenge. We hope
others will like this recipe too.
Yield: makes 4-5 dozen
Phyllis Herzig
S.S ROTTERDAM HAMANTASHEN
DOUGH:
1 c. sugar
2 c. butter
3 c. flour
FILLING:
1 lb. pitted prunes
1/2 lb. currants
1/2 lb. raisins
1 lb. sugar
1 c. water
Boil filling ingredients to a thick and heavy
mass; cool completely. Cream sugar and
butter till smooth. Add flour and beat till well
blended. Roll out on floured board; cut into
circles (any preferred size). Put 1 tablespoon
filling in the center of the circle of dough.
Pick up edges toward center to form a tri-
angle and pinch dough together with floured
fingers. Bake for approximately 30-35 min-
utes in 350° oven, using a cookie sheet.
Cool on a wire rack.
A Jewish passenger on the S.S. Rotterdam
cruise through the Panama Canal remem-
bered that Purim would be celebrated dur-
ing the cruise. She decided to ask the chief
baker (who was Spanish) to bake some ha-
mantashen, giving him the above recipe
and a tip of $100. He followed her instruc-
tions-the results were delicious. She was
so pleased that she gave him another $100!
After that Purim, which fell on a Friday, he
baked hamantashen every Friday for the
rest of the cruise.
Yield: makes about 2 dozen large or
more, depending on the size preferred.
Rachel Jacobs
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(Hada860078)
Hada860078.txt
HELEN'S HAMANTASHEN COOKIE DOUGH
1/2 c. margarine (or
butter)
1 c. sugar
1 egg
2 c. flour
2 t. baking powder
2 T. orange juice
1 t. vanilla
Cream margarine and sugar together and
add the egg. Mix flour and baking powder.
Add half of flour mixture, juice and vanilla to
creamed mixture. Mix well. Add remaining
flour mixture. Work in well and form into 2
balls of dough. Chill several hours or over-
night. (Keeps well in refrigerator for a week.)
Flour surface very well. Roll dough to de-
sired thickness. Cut into rounds. Fill with de-
sired filling (prunes or poppy seeds are tradi-
tional) and form into triangles by pinching up
3 corners of the circle. Bake at 350° for 15
minutes or until delicately brown.
This dough also makes terrific sugar
cookies. For the cookies, cut into desired
shape and sprinkle on topping; then bake.
Cookies may be frosted after cooling.
I always double this recipe.
Yield: 3 dozen hamantashen or 5-6 dozen
miniatures
Helen Mann
HAMANTASHEN
1 c. shortening (or 1/2
margarine)
3 c. flour
1 c. sugar
1 1/2 t. baking powder
1/2 t. salt
2 eggs, beaten
1/2 c. orange juice
1 jar Lekvar prunes or
cook 2 lbs. prunes,
pitted
1/2 c. chopped nuts
1 T. lemon juice
1 egg white, beaten
lightly
Cut shortening into dry ingredients until it is
in small pieces. Add eggs and orange juice.
Mix together into a soft ball. If necessary,
add more flour to handle. Roll out on floured
surface. Cut out rounds with a glass or cof-
fee pot cover. Mix prunes, nuts and lemon
juice for the filling. Put 1 teaspoon filling in
the center of the circle of dough. Pick up the
edges toward the center to form a triangle
and pinch the dough together with floured
fingers. Brush the top with beaten egg white.
Bake at 350° for 30 minutes or until lightly
brown.
Yield: 2-3 dozen, depending on size
Ruth Frankel
RUGALACH
2 c. flour
1/2 lb. butter
1/2 lb. cream cheese
2 T. cinnamon
6 T. sugar
1/2 c. walnuts, chopped
1/2 c. raisins, chopped
Mix flour, butter and cream cheese. Place
dough in waxed paper and leave in re-
frigerator overnight. On floured board, roll
out dough using a small amount at a time, to
1/4" thickness. Cut with round medium cookie
cutter. Roll each circle with rolling pin once
again. Fill with mixture made of sugar, cin-
namon, nuts and raisins. Roll as for a jelly
roll and shape into a horseshoe or crescent.
Bake at 375° on ungreased cookie sheets.
When cool sprinkle with powdered sugar.
This same dough is excellent filled with ap-
ricot jam and shaped into small turnovers.
June Weiss
RUGALACH
DOUGH:
4 c. sifted flour
1/2 t. salt
1 cake yeast
2 1/2 sticks butter (or
margarine)
3 egg yolks, slightly
beaten
1/2 c. sour cream
1 t. vanilla
FILLING:
1 c. sugar
3 egg whites, beaten
stiff
1 c. walnuts, chopped
fine
1 t. vanilla
Sift flour and salt together. Crumble yeast
into flour. Cut butter into flour as for pie crust.
Add egg yolks, sour cream and vanilla; mix
thoroughly. Divide into 6 parts and chill
overnight.
For filling: beat egg whites until fluffy, then
gradually add sugar until thick and shiny.
Fold in nuts and vanilla. Prepare this when
ready to bake.
Dredge a pastry cloth with powdered sugar.
Roll each piece of dough into a circle (not too
thick); cut into 8 wedges. At wide end, place
1 teaspoon filling. Roll loosely from wide end
to point. Bake on ungreased cookie sheet at
400° for 15 minutes. Sprinkle with powdered
sugar.
Clara Seymour
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(Hada860079)
Hada860079.txt
RUGALACH (OR HORNS)
1 pkg. yeast (scant 1 T.)
1/4 c. warm water
3 T. sugar
3 heaping c. flour
(about 4 1/2 c.)
1 lb. margarine
3 T. sour cream
3 egg yolks
cinnamon, sugar mix
(about 1/3 c.)
ground walnuts
raisins (optional)
1 egg, beaten
Dissolve yeast in water with sugar. Wait a
few minutes to proof yeast (see if it starts to
bubble.) In food processor or mixer, com-
bine flour and margarine. Add sour cream,
egg yolks, and yeast; mix. Transfer mixture
to a floured board and gently knead in
enough extra flour to handle. Form into a
ball. Cover and refrigerate overnight. Re-
move dough from refrigerator 2 hours before
needed. Cut into quarters. Roll out on
floured board until about 1/4-1/8" thick. Invert 9"
pie pan over dough and cut around edge
with a knife. Remove excess and save.
Sprinkle dough with cinnamon, sugar, nuts
and raisins. Cut dough into eighths. Roll
each wedge from outside to point and form a
crescent shape. Be sure the point is under
the crescent when placed on greased
cookie sheet. Brush top of rugalach with 1
beaten egg. Let rise 15 minutes. Bake at
325° until brown (about 30-45 minutes).
This recipe came from my husband's
grandmother, Ada Legator. I asked her to
show me how to make the delicious "horns"
everyone loved. The amounts of sour cream
and flour are approximate since she used
heaping spoons and cups to measure.
Ronnie Simon
RUGALACH
DOUGH:
1/2 lb. cold butter
1/2 lb. cream cheese
2 1/2-3 c. flour
1/8-1/2 t. salt
2 eggs
1/2 c. melted butter
FILLING:
1/2 lb. raisins
1/4 lb. nuts
2 c. sugar
1 T. cinnamon or to
taste
* Additional cin-
namon/sugar mix
+ a little melted
butter for final coat-
ing and sprinkling
Make half a recipe of dough at a time in food
processor. Mix cold butter, cream cheese,
flour and salt with steel blade until pea sized.
Add eggs and mix until ball forms. Refriger-
ate dough several hours. Mix filling in pro-
cessor with steel blade.
Divide dough into 6 parts. Roll each part into
a circle as thin as possible. Brush with
melted butter. Sprinkle on approximately 2/3
cups filling. Cut into 16 wedges. Roll up start-
ing at wide end. Place on ungreased cookie
sheet. Brush with melted butter and sprinkle
with cinnamon and sugar. Bake at 375° for
15-30 minutes until brown.
*The final mixture of cinnamon/sugar should
be on the brown side.
Yield: 96 pieces
Carolyn Lichter
CHOCOLATE CHIP MANDEL BREAD
3 c. flour
2 t. baking powder
1 c. sugar
3 eggs
3/4 c. oil
2 t. vanilla
1 c. chopped almonds
1/2 c. chocolate chips
cinnamon, sugar
Combine all the dry ingredients. Make a hole
in the middle and add the eggs, oil and va-
nilla. Mix by hand, until well blended. (This
mixture is too thick to use a mixer.) Stir in the
chocolate chips and nuts. Divide the mixture
into 4 parts and pat each into a loaf shape
about 2" wide by 16" long on an ungreased
cookie sheet. Bake at 350° for 25 minutes.
(After the first 10 minutes, gently push back
the edges of the loaves to keep spreading to
a minimum.) Slice hot mandel bread into 1"
slices, and turn them on their sides. Sprinkle
with cinnamon and sugar and bake for an
additional 5 minutes. Repeat with the other
side.
This recipe is from my mother-in-law,
Eleanor Simon.
Ronnie Simon
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(Hada860080)
Hada860080.txt
MANDEL BROIT
3 eggs
1 c. oil
3 3/4 c. flour
1 t. salt
1/2 c. slivered almonds
2 t. baking powder
1 t. vanilla
1 t. almond extract
1 1/4 c. sugar
cinnamon, sugar
Cream eggs and oil. Add sugar gradually.
Add flour, salt, baking powder gradually. Mix
by hand when too stiff for beater. Add vanilla,
almond extract and almonds. Divide into 5
strips. On floured board, roll each into 1 1/2" di-
ameter logs. Place on greased cookie
sheet, well spaced. Coat with beaten egg
(can be taken from original 3 eggs if you use
extra large eggs.) Sprinkle with cinnamon
and sugar. Bake at 350° for 35-45 minutes.
Slice diagonally while hot. Toast under
broiler, watching very carefully-they burn
easily.
Judy Stopke
BUBBY SAULSEN'S MANDEL BREAD
3 eggs
1 t. vanilla
1 c. sugar
1/4 t. salt
3/4 c. oil
3 c. flour
1/2 t. baking soda
1 t. baking powder
1/2 c. ground nuts
Preheat oven to 400° then lower to 350°. Mix
first 5 ingredients. Add rest of ingredients.
Makes 3 rolls. Use at least 2 well-greased
cookie sheets. They spread! Bake 20-25
minutes. Slice and sprinkle with cinnamon
and sugar. Put back in oven. Bake 5 min-
utes; turn over and repeat on other side.
This was my mother's mother's recipe. It is
wonderful!! Very light mandel. You cannot
eat just one!
Shira Klein
PINEAPPLE-JUICE-DOUGH
POPPY SEED PASTRY
DOUGH:
1/2 c. sugar
1/2 c. pineapple juice
2 eggs
1/2 c. salad oil
1 1/2 t. baking powder
1/2 t. salt
about 4 c. flour
FILLING:
2 cans poppy seed
filling
walnut meats,
chopped
raisins
coconut
Combine sugar and juice and bring just to a
boil. Cool. Add rest of dough ingredients,
using enough flour to make soft dough that
can be rolled. Take 1/3 of dough and on
floured pastry cloth, roll out rectangle about
6" wide and the length of your cookie tin on
which 3 long rolls are to be baked. Dough
can be cut and "patched" easily.
About in the middle in a narrow line or else in
2 narrow lines nearer to each edge, spoon
on poppy seed filling, using almost 3/4 of a
can for each of the 3 rectangles of dough to
be ultimately filled. Sprinkle chopped nuts,
raisins and coconut all along over filling.
Carefully roll dough tightly over filling and
pinch ends closed. If any holes appear, pa-
tch with small piece of rolled-out dough and
water at edges. Transfer to cookie sheet,
putting seam on bottom. When all 3 rolls are
on cookie sheet, bake at 350° until light
brown. Cool somewhat, but while still warm,
cut into slices.
This dough was my mother's treasured rec-
ipe; it's like a cookie dough.
Fay Woronoff
ZEMALACH
1/2 lb. butter or margarine
2 c. flour
1 cake yeast dissolved
in 1/4 C. warm water
2 T. sugar
2 eggs
cinnamon, sugar,
chopped nuts
Mix softened butter with next 4 ingredients
and refrigerate overnight. Roll out (about 1/3
at a time) on sugar in a circle. Sprinkle with
cinnamon, sugar and chopped nuts. Cut into
triangles and roll from wide end. Put on
greased cookie sheet and bake in 350° oven
for about 15 minutes until nicely browned.
Eileen Hymans
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(Hada860081)
Hada860081.txt
THE EASIEST, BEST BROWNIES
IN THE WORLD
1 c. butter (or
margarine)
1 c. water
1/3 c. unsweetened cocoa
2 c. flour
1/2 c. sugar
1 t. baking soda
1 1/2 c. buttermilk
2 eggs, slightly beaten
1 1/2 t. vanilla
FROSTING:
4 T. butter (or
margarine)
1/4 c. unsweetened cocoa
1/4 c. buttermilk
1 t. vanilla
2 1/4 c. powdered sugar,
sifted
In medium saucepan combine butter, water
and cocoa. Cook and stir till mixture comes
to a boil. Remove from heat and set aside. In
a bowl, stir together flour, sugar and soda.
Add buttermilk, eggs and vanilla; beat until
smooth. Stir batter into hot cocoa mixture.
By hand, beat till well combined. Pour into
greased and floured 15 x 10 x 1" baking
pan. Bake in 400° oven for 20 minutes. While
brownies are warm, pour frosting on top. Cut
into bars when cool.
To make frosting, combine butter, cocoa and
buttermilk in a saucepan; bring to boiling.
Mixture may appear to be slightly curdled.
Remove from heat. Stir in vanilla and
powdered sugar.
Yield: 2 dozen bars
Aliza Shevrin
WHATEVER'S-IN-THE-KITCHEN BARS
1 c. flour
1 t. baking powder
2 T. sugar
1/4 lb. pareve margarine,
melted (or butter, if
dairy)
TOPPING:
1 c. brown sugar
2 T. flour
2 1/2 c. of whatever's-in-the-
kitchen (e.g. slightly
crushed corn flakes,
rice krispies, or
other cereal; sesame
seeds, coconut, nuts,
raisins, currants;
mixed as you like.)
2 eggs, separated
grated rind and juice
of 1/2 lemon or orange
Mix first 4 ingredients. Press on bottom of
9 x 12" pan. Bake at 350° for 10 minutes.
For topping, beat egg whites until stiff. Mix
together other ingredients, then fold in
beaten egg whites. Spread over baked
base. Return to oven and bake another 20
minutes. Cut while warm.
Alice Cohen
IRENE'S RASPBERRY SQUARES
PASTRY:
1 lemon (juice and
grated rind)
7 oz. butter
2 1/2 c. sifted flour
1/2 c. sugar
2 egg yolks
FILLING:
1 lb. raspberry
preserves
TOPPING:
4 egg yolks
1 c. sugar
6 egg whites
1 1/2 c. ground almonds
1/2 t. almond extract
Blend all ingredients for pastry with a pastry
blender until mixture is of cornmeal consis-
tency. Spread onto well buttered 7 x 10" pan
and press mixture down until surface is
smooth. Spread filling on top of pastry. For
topping, beat egg yolks and sugar slightly
and beat until smooth. Then fold into stiffly
beaten egg whites; fold in ground almonds
and almond extract. Spread on top of pastry
and filling. Bake on center rack at 350° for
35-45 minutes. Store in pan and cut before
serving.
Ruth Bernard
GRANDMA'S ROCKS
1 c. butter
1 1/2 c. brown sugar
3 eggs
2 c. raisins
1 t. soda
2 c. flour
1 t. cinnamon
pinch of salt
4 c. mixed unsalted nuts
(pecans and walnuts
are good)
Cream butter and sugar. Add eggs. Plump
raisins in hot water. Dissolve soda in 2 table-
spoons of the raisin water. Drain raisins. Add
flour, cinnamon, salt and soda to batter. By
hand, mix in nuts and raisins. Drop by tea-
spoons onto greased cookie sheet. Bake at
350° for 12 minutes.
Yield: 8 dozen
Judy Stopke
POPPY SEED COOKIES
1/4 lb. margarine
3/4 c. sugar
2 eggs
2 1/2 c. flour
2 t. baking powder
1/4 c. poppy seeds
1 t. Vanilla
Cream margarine and sugar. Add eggs, re-
move from mixer; add baking powder, flour,
poppy seeds and vanilla. Roll on floured
board and cut with circle shape. May omit
seeds and use for Chanuka cookies. Bake
at 375° for 10 minutes.
Not necessary to grease and flour cookie
sheet.
Linda Sokolove
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(Hada860082)
Hada860082.txt
GRANDMA IDA SHOKLER'S BUBIECHA
DOUGH:
1/2 lb. butter, softened
2 eggs
1 1/4 c. sugar
1 t. baking powder
1 1/2 t. vanilla
1/2 t. salt
3 1/2 c. flour
SPREAD:
1/2 stick melted butter
6 oz. slivered almonds
1 lb. yellow raisins
1 t. cinnamon to a 1/2 c.
sugar
additional melted
butter
cinnamon + sugar as
above
Mix dough ingredients and knead gently.
Chill slightly, cut in 4 portions. On a lightly
floured surface, roll a portion at a time into a
very thin rectangle shape. Combine the
spread ingredients and spread 1/4 of the mix-
ture over the dough. Roll up from the long
side (like a jelly roll or shtrudel). Cut at an an-
gle in 1" slices. Spread with melted butter
and sprinkle with cinnamon and sugar mix-
ture. Bake on greased floured cookie sheet
(slices should be standing upright) at 350°
for 20-25 minutes until slightly brown.
Number of slices will depend on how large or
small the slices are cut, 1-2" suggested.
This recipe is a cross between a cookie and
a shtrudel slice. My mother's mother made
this each year for Succoth. My mother de-
veloped the recipe amounts after several
years of trial and tasting. She has made it
each year for 50 years. Now I have begun
making it.
Phyllis Herzig
SNOW BALLS (OR HEIZENBLOZEN)
2 eggs
1 1/3 t. salt
1 1/3 c. flour (approx.)
1/2 c. powdered sugar
1 t. cinnamon
oil or shortening for
deep frying
Mix eggs, salt and flour; knead until dough is
soft and elastic. On a lightly floured board,
roll out to a thick sheet. Cut into 2" squares.
Make a slit through the center of each
square and pull one corner of the square
through the slit. Drop into hot fat and fry until
a delicate brown, turning if necessary. They
must be watched so that they do not become
too brown. They will puff into all sorts of odd
shapes while frying. Drain on absorbent pa-
per. While hot, sprinkle with powdered sugar
and cinnamon.
BUBBY RUBIN'S KICHEL
3 eggs
3 T. sugar
1/2 c. oil
1 c. flour
sugar
Beat eggs, sugar, and oil for 20 minutes at
high speed on electric mixer. Add flour and
continue beating for 5-10 minutes longer.
Drop from teaspoon onto a greased cookie
sheet about 2" apart. Sprinkle with sugar.
Bake in a 350° oven for 30 minutes or until
brown. Light and delicious.
For faster preparation beat for 1 minute in
food processor.
Jackie Cohen
EGG KICHLACH
1 1/4 c. sifted flour
1 t. baking powder
1/4 t. salt
2 eggs
sugar
Sift dry ingredients together. Beat eggs, add
to dry ingredients and mix to a soft dough.
Knead dough well. Roll out to 1/4" thickness.
Sprinkle with sugar. Prick all over with a fork.
Cut into diamonds about 3" long. Sprinkle
pan with flour. Place kichels on it. Bake at
375° until brown (about 20 minutes).
Estelle Cohan
POPPY SEED COOKIES
1 c. sugar
3 eggs
1 c. oil
juice of 1 large orange
1 t. grated orange rind
1/2 c. poppy seeds
4 c. flour (more if
necessary)
1 t. baking powder
Cream sugar and eggs. Add oil, juice, rind
and poppy seeds. Mix thoroughly. Add dry in-
gredients gradually mixing well. Roll out a
small amount at a time on a well floured
board to 1/3" thickness. Cut with cookie cutter
or glass into desired shapes. Place on a
greased cookie sheet and bake at 350° for
10-15 minutes or until nicely browned.
You may want to add more sugar, as cookie
is not too sweet.
Anya Finkle
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(Hada860083)
Hada860083.txt
LOVE KNOTS
1 c. butter
2 c. flour
1/2 c. sugar
4 raw egg yolks
1 cooked, crumbled egg
yolk
Work ingredients together with hands. Chill 1
hour. Pinch off small portions and roll into
lengths 3/8" thick. Tie loose bowknots. Bake
at 350° for 12-15 minutes until slightly brown.
Yield: 5 dozen
Tillie Gerber
TAIGLACH
8 eggs
4 1/2 c. flour
2 t. baking powder
1 lb. honey
1 c. sugar
1 t. ginger
1/2 c. walnuts (cut up)
Mix eggs, flour and baking powder thor-
oughly and knead well. Dough should be
soft but stiff enough to roll. Roll with hands
by bits into long ropes 1/2" in diameter. Use
very little flour in rolling to avoid toughness.
Slice in 1/2" lengths. Heat oven to 350°. In a
shallow broad-bottomed pan, boil the honey,
ginger and sugar. Put particles of raw dough
into boiling syrup. Then place pan immedi-
ately into the oven. Do not open for first
15-20 minutes. By this time the honey will
have coated each piece of dough. Now, stir
every 10 minutes to prevent particles from
sticking to each other. Bake for 1 hour. The
pieces should be brown and when tested in
cold water should remain firm and crisp.
Pour onto moistened board, flatten, sprinkle
nuts on top and cut into squares. Will keep
indefinitely.
Yield: 40 pieces
Naomi Lansky
PECAN BARS
1 c. butter
1 c. sugar
1 egg yolk
1 3/4 c. sifted flour
1/2 t. cinnamon
1/2 c. chopped pecans
Cream butter and sugar well. Add egg yolk.
Add flour gently. Stir in cinnamon. Spread
batter in 11 x 16" pan and top with pecans.
Bake at 350° for 20-25 minutes until very
crisp. Cut into squares and remove from pan
immediately.
Eunice Faber
LOW CHOLESTEROL DATE SQUARES
1 c. flour
1 1/4 t. baking powder
3 egg whites
3/4 c. brown sugar
1/4 c. oil
1 8-oz. box chopped
dates
3/4 c. walnuts
Stir the flour and baking powder together.
Beat the egg whites, sugar and oil together.
Stir in the flour mixture and mix well. Stir in
dates and walnuts. Bake in a greased
9 x 13" pan for 30 minutes at 325°. When
cool, cut into squares.
Shirley Norton
CHOCOLATE TRIANGLES
1 square unsweetened
chocolate
1/4 c. butter
1/2 c. sugar
1 egg, unbeaten
1/4 c. all-purpose flour
1/8 t. salt
1/4 t. vanilla
1/3 c. chopped walnuts
Preheat oven to 400°. In heavy saucepan,
melt chocolate and butter over low heat
(mixture should not be hot, simply melted).
Remove from heat and stir in sugar. Add re-
maining ingredients, except nuts, and mix
well. Spread in greased 9 x 9 x 2" baking
pan and sprinkle with nuts. Bake for about
12 minutes. Cool slightly (must be cut while
still quite hot). Cut into 2" squares and then
into triangles. When cold, remove from pan.
This cookie is like a flat brownie-chewy
and chocolately.
Yield: 3 dozen
Malverne Reinhart
CHOCOLATE CHIP COOKIES (Diabetic Recipe)
1 c. sifted flour
1/2 t. baking soda
1/4 t. salt
1/2 c. margarine
4 t. liquid sweetener
1/2 t. vanilla extract
1 egg, beaten
1/2 c. semi-sweet choco
late pieces
Preheat oven to 375° Sift together the dry
ingredients. Cream margarine, add sweet-
ener, vanilla extract and egg. Add flour mix-
ture and beat well. Stir in the chocolate
pieces. Drop by level teaspoonfuls on a
lightly greased baking sheet. Bake 8-10
minutes.
Yield: 36 cookies
Miriam Shaw
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(Hada860084)
Hada860084.txt
PECAN SQUARES
CRUST:
1 1/4 c. flour
1 stick butter (may be
left frozen)
1/4 c. sugar
FILLING:
2 eggs
1 c. brown sugar
3/4 c. coconut (optional)
1 c. nuts (pecan or wal-
nut), processed
small, but not too
fine
1 t. vanilla
1/4 t. baking powder
rind and juice of 1
small or 1/2 large
lemon
Put flour, butter and sugar together in pro-
cessor (cut butter into chunks); process until
very fine grained and no chunks are left in
container. Pour into pan, press firmly with
hand. Bake at 350° for 10 minutes. (This
quantity is for 9 x 9" pan.) Mix together filling
ingredients, pour over cooled crust and bake
25-30 minutes more at 350°. Cut when cool,
not cold.
Marilyn Krimm
BEACON HILL COOKIES
1 c. (6 oz.) semi-sweet
chocolate chips
2 egg whites
1/8 t. salt
1/2 c. sugar
1/2 t. vinegar
1/2 t. vanilla
1/2 c. flake coconut
1/4 c. chopped walnuts
Melt chips over hot water. Beat egg whites
with salt until foamy. Gradually add sugar;
beat well after each addition. Beat until mix-
ture forms stiff peaks. Add vinegar and va-
nilla; beat well. (Beating process takes
about 10 minutes.) Fold in coconut, nuts and
melted chocolate. Drop from teaspoon onto
greased baking sheets. Bake at 350° for 10
minutes.
Yield: 30 cookies
Malverne Reinhart
MERINGUE TART COOKIES
CRUST:
2 c. flour
1 1/2 sticks unsalted butter
1/2 c. sugar
FILLING:
12 oz. (or more) of any
jam or jelly (straw-
berry, pineappie,
currant)
2 T. lemon juice (to thin
the filling)
MERINGUE:
4 eggs, separated
1/4-1/2 c. sugar
1 t. vanilla
1 c. nuts, ground fine
Combine crust ingredients in food pro-
cessor. Bake in 10 x 15" pan at 350° for 10
minutes. Spread with filling. For meringue,
beat egg whites till stiff. Beat egg yolks. Add
sugar, vanilla and nuts. Fold in egg whites.
Spread in pan. Bake for 45 minutes.
Marilyn Krimm
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(Hada860085)
Hada860085.txt
MRS. INGBER'S APPLE CAKE OR TORTE
DOUGH:
1 c. sugar
1/2 c. shortening or
butter
2 eggs
1/4 t. salt
1 c. liquid (juice of 1
lemon and 1
orange)
4 c. flour
2 t. baking powder
FILLING:
5-6 large tart cooking
apples, unpeeled
juice of 1/2 lemon
3/4-1 c. sugar to taste
1 t. cinnamon
Cream sugar and shortening well. Add eggs
and beat thoroughly. Mix dry ingredients and
add to batter alternately with the liquid, mix-
ing thoroughly. Roll approximately half the
dough on a floured board to 1/4" thickness.
Place in greased 9 x 13 x 2" pan and spread
the dough so it lines the bottom and sides of
pan. (A larger pan can be used if desired.
The recipe will make one 9 x 13 x 2" cake
with a little dough left over for cookies. Half
the recipe will fill an 8 x 8 x 2" pan.)
To make filling, remove core from the apples
and, without peeling, grate them on a very
coarse grater; sprinkle with lemon juice and
add sugar to taste. Amount will depend on
the natural sweetness of the apples. Add
cinnamon and mix well. Spread filling evenly
over dough in pan. Sprinkle the top lightly
with sugar cinnamon mixture.
Roll other half of dough to 1/4" thickness.
Place on top of layer of apples and pinch it
against the sides of the pan to seal over fill-
ing. Sprinkle surface lightly with a few drops
of water, then rather generously with the
sugar and cinnamon mixture. Mark off
squares by cutting through the top layer of
dough, just to level of apples. Prick the cen-
ter of each square to allow steam to escape.
Bake at 350° for 40 minutes or until lightly
browned.
This dough can be kept in the refrigerator
for about 1 week and used as needed. It is
also good for little cookies made with a cut-
ter or rolled by hand, then dipped in sugar
cinnamon mixture or nuts.
HUNGARIAN APPLE CAKE OR TORTE
12 apples, pared and
sliced
1 c. sugar
1/2 lb. sweet butter
3 c. flour
1/4 t. salt
minute tapioca
1 egg
grated rind of 1 lemon
5 T. sour cream (when
making cookies, use
1/2 milk and 1/2 sour
cream)
extra sugar
apricot jam
cinnamon
walnuts, chopped
Sprinkle 1/4 cup sugar over apples and let
stand while preparing dough. Crumble to-
gether the butter, flour, salt and 3 table-
spoons of sugar into a coarse mixture. Make
a well in the center and add the egg and
lemon rind; blend together. Add 4 table-
spoons of the sour cream and blend. Add
the rest of the sour cream, blending well.
Knead dough on a floured board until
smooth. Divide into 3 parts.
Roll out 1 part of dough on lightly floured
board. Place on bottom and partly up the
sides of a greased large cake pan. Prick the
dough with a fork. Sprinkle just enough min-
ute tapioca to cover dough. Sprinkle dough
with 1/8 cup sugar. Spread apples over and
sprinkle with 1/4 cup sugar and lightly with
cinnamon.
Roll out second part of dough quite thin and
cover apples. Trim off excess and prick with
fork. Spread with thick apricot jam. Roll out
third part of dough (not so thin) and cut into
long strips. Lay strips over top diagonally.
Stir an egg white lightly and brush over
strips. Sprinkle with chopped walnuts and a
little sugar. Bake 1 hour at 350°.
The forte is the Jewish counterpart of the
pie, with this difference: whereas in the pie,
the filling plays the most important part, in
the torte, the filling must share honors
equally with the crumbly cookie dough
crust that surrounds it. Like the pie, how-
ever, the torte may be filled with any kind of
fruit, and instead of a top layer of dough, a
lattice top may be used.
Mrs. Kish
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GRANDMA'S DEEP DISH APPLE PIE/CAKE
2 c. flour
2 t. baking powder
1/4 t. salt
3/4 c. sugar
2 eggs, beaten
1 t. vanilla
1/2 c. shortening
3-4 lbs. apples sugar, cinnamon, raisins
Combine flour, baking powder, salt and
sugar. Beat in eggs, vanilla, and shortening.
Knead dough. Roll more than half between
waxed paper. Then place dough in bottom of
9 x 13" casserole. Slice apples, sprinkle with
sugar, cinnamon and raisins. Cover with
crust; seal. Perforate top. Bake 350° for 1
hour.
Susie Ayer
APPLE PIE (Diabetic Recipe)
Pie crust for a 2-crust pie
5 tart apples
4 t. powdered sweetener
1 t. lemon juice
2 t. liquid sweetener
1 1/2 t. flour
1/2 t. cinnamon
1 t. margarine
Roll out half the dough for bottom crust and
place in 9" pie plate. Peel and slice apples,
sprinkle with powdered sweetener and mix
thoroughly. Mix lemon juice with liquid
sweetener and mix this with apples. Set
aside. Mix the flour with the cinnamon.
Sprinkle 3/4 teaspoon of this mixture over the
crust, add half the apples, then sprinkle 3/4
teaspoon more of the mixture over the ap-
ples. Add remaining apples and top with re-
maining mixture. Dot with pieces of mar-
garine. Roll out remaining dough, cover the
apples and slit the top in several places.
Place a 2-3" wide strip of aluminum foil
around edge of pie to prevent deep brown-
ing. Bake at 425° for 1 hour until well
browned. Remove foil for the last 10 minutes
of baking.
Yield: 8 servings
Miriam Shaw
BETTY BECKER'S SLIMMER'S CHEESE PIE
(Crustless)
2 extra-large eggs
2 c. cottage cheese (1% milkfat), creamed but not watery
1/2 c. sugar
2 T. flour
1 c. lemon yogurt (pour off water on top)
1 T. fresh lemon juice
1 t. pure vanilla extract (cinnamon for sprinkling on top of pie before baking)
Pre-heat oven 325°-350° and spray a 9"
deep-dish pie plate well with vegetable
spray. In blender place eggs and 1 cup of the
cottage cheese, blending till smooth; add
rest of cheese and sugar, blending again till
smooth. Add remaining ingredients and
blend just till thoroughly mixed. Pour into
greased pie plate and sprinkle nicely with
cinnamon. Place in pre-heated oven on mid-
dle rack and bake about 45 minutes, or till
puffed and browned at edges. Cool on rack,
then refrigerate.
Serve chilled but not cold. Cuts beautifully
and is smooth, light, and creamy. Delicious
plain or served with fruit (fresh or cooked
and thickened). You can also add 1/2 cup of
well-drained crushed canned pineapple to
batter before baking. (There should be at
least 1/2" of extra space in pie plate.) You can
adjust flavoring to taste and, if not counting
calories, use the higher milkfat cottage
cheese for a richer pie.
A special hint: for most efficient use of
lemon juice and rind, squeeze 1-2 lemon
halves in advance, place juice in small jar in
fridge and place lemon shells in small plas-
tic bag in freezer; so simple to grate when
needed, and juice keeps for a few days.
Betty Becker
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PIE CRUST
2 c. flour
3/4 c. vegetable shortening
1/2 t. salt
1/2 t. baking powder
1/3 c. cold water
Measure dry ingredients and stir together.
Fill a 2 cup measure 1 cup full of cold water
and add vegetable shortening until water
measures 1 3/4 cup. This gives an accurate
measure. Pull vegetable shortening from
water and place in bowl with flour. Cut vege-
table shortening into flour until size of peas.
Use a pastry blender or 2 knives. Add 1/4 cup
water and stir with knife until you can form 2
balls. Add rest of water to remaining flour
and make balls equal. Roll between 2 pieces
of waxed paper lightly sprinkled with flour.
Chill bottom crust while you prepare filling.
Then roll top crust. Dampen edge of bottom
and seal top by pressing together.
May be refrigerated and rolled several days
later.
Mildred Carron
FABULOUS CHOCOLATE MOUSSE PIE
CRUST:
3 c. chocolate wafer crumbs
1/2 c. (1 stick) unsalted butter, melted
FILLING:
1 lb. semi-sweet chocolate
2 eggs
4 egg yolks
2 c. whipping cream
6 T. powdered sugar
4 egg whites, room temperature
2 c. whipping cream for topping
sugar
For crust: Combine crumbs and butter.
Press on bottom and completely up sides of
10" springform pan. Refrigerate 30 minutes
or chill in freezer.
For filling: Soften chocolate in top of double
boiler over simmering water. Let cool to
lukewarm (95°). Add whole eggs and mix
well. Add yolks and mix until thoroughly
blended. Whip 2 cups cream and powdered
sugar until soft peaks form. Beat egg whites
until stiff but not dry. Stir a little of the cream
and whites into chocolate mixture to lighten.
Fold in remaining cream and whites until
completely incorporated. Turn into crust and
chill at least 6 hours or preferably overnight.
Whip remaining 2 cups cream with sugar to
taste until quite stiff. Loosen crust on all
sides using sharp knife; remove springform.
Spread all but 1/2 cup cream over top of
mousse; pipe remaining cream into rosettes
in center of pie.
Yield: 10-12 servings
Joanne Beck
HUNGARIAN PLUM PIE
1/2 c. shortening
1/2 c. sugar
2 eggs
1 c. flour
1 t. baking powder
1/2 t. salt
1/2 t. almond or lemon extract
10 Italian plums, halved and pitted
1/2 c. sugar
1 T. cinnamon
Cream shortening; add sugar slowly. Stir in
eggs, 1 at a time, beating well after each ad-
dition. Add dry ingredients and extract.
Spread batter evenly in a greased 10" pie
plate. Place plums on top evenly with the
skin side down. Mix sugar and cinnamon
and sprinkle over the top. Bake at 375° for 30
minutes.
This can be made with fresh sliced apples,
sprinkling a small amount of lemon juice
over the top with the cinnamon and sugar.
Ruth Frankel
BAVARIAN TORTE
1/2 c. butter (or margarine), softened
sugar
vanilla extract
3/4 c. all-purpose flour
2/3 c. finely chopped pecans
1 8-oz. pkg. cream cheese, softened
1 egg
1/2 t. cinnamon
1 29-oz. can pear slices or sliced cling peaches, well drained
1/4 C. apple jelly
About 1 1/2 hours before serving or early in
day: in large bowl with mixer at medium
speed, beat butter, 1/3 cup sugar and 1/4 tea-
spoon vanilla until well blended. Gradually
add flour and continue beating until mixture
is well mixed; stir in pecans. With lightly
floured hands, press mixture into bottom
and 1" up sides of a 10" springform pan.
(Make sure springform is tight; use cookie
sheet if not.) In small bowl with mixer at me-
dium speed, beat cream cheese and 1/4 cup
sugar just until smooth. Beat in egg and 1/2
teaspoon vanilla just until well blended; pour
mixture into lined pan.
Preheat oven to 450°. In large bowl, combine
1 teaspoon sugar and cinnamon. Add pear
or peach slices and toss gently; arrange
closely on top of cream cheese mixture.
Bake 10 minutes; reduce oven temperature
to 400° and bake 25 minutes more. Cool
torte in pan 20 minutes; then carefully
remove sides of pan. Make apple glaze
by melting apple jelly and then paint on
peaches or pears. Serve warm or refrigerate
to serve cold.
Yield: about 10 servings
Rachel Jacobs
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PUMPKIN PIE
1 9" pie shell, unbaked
1/2 c. liquid brown sugar
1 1/2 c. evaporated milk (or any rich milk such as half & half)
2 large eggs, beaten
1 1/2 c. canned pumpkin
1 t. cinnamon
1/2 t. nutmeg
1/2 t. ginger
1/2 t. salt
Roll out pastry and place in pie plate. Blend
sugar, milk and eggs with pumpkin. Mix
spices through the batter. Pour into unbaked
pie shell. Bake at 425° for 10 minutes. Re-
duce oven to 325° and bake 30 minutes
longer or until silver knife inserted in center
comes out clean. Do not overcook. Cool be-
fore serving.
Mildred Carron
CHOCOLATE TORTE
12 eggs, separated
10 T. sugar
1 12-oz. pkg. semisweet chocolate bits, melted
1 t. baking powder
1 1/2 c. ground nuts
3-4 T. flour
FILLING AND FROSTING:
1 1/2 sticks margarine
2 squares chocolate, melted
1 c. powdered sugar
1/2 t. instant coffee
(2 egg yolks which have been reserved)
Out of the 12 separated eggs, reserve 2 egg
yolks for the frosting; beat the 12 egg whites
and put into the refrigerator. Cream together:
10 egg yolks, sugar, melted chocolate bits,
baking powder, nuts and flour. Fold in stiffly
beaten egg whites. Pour batter into 10"
greased and floured tube pan (or ungreased
10" tube pan with removable rim). Bake at
350° for 45 minutes. When cake is done, re-
move pan from the oven and cool upside
down.
Filling and Frosting: Cream together: mar-
garine, chocolate squares, powdered sugar
and instant coffee. The instant coffee should
be in paste form; to do this, add just enough
hot water so that it forms a paste and is not
loose. Lastly, add 2 reserved egg yolks. After
cake has cooled thoroughly, cut in half hori-
zontally. Spread creamed mixture on one
half, place other half on top. Spread remain-
ing creamed mixture on sides and top of
cake.
This is a true Hungarian torte and delicious!
Olga Hern
CHOCOLATE VICTORIAN TORTE
6 oz. (about 1 1/4 c.) almonds
3/4 c. butter
3/4 c. sugar
6 eggs, separated
6 oz. chocolate
FROSTING:
1/2 c. heavy cream
8 oz. chocolate
Grind almonds until consistency of
breadcrumbs. Cream together butter and
sugar for 2-3 minutes on high speed. Add
egg yolks 1 at a time and beat until incorpo-
rated. Melt chocolate, add to mixture. Stir in
ground almonds (it will be the consistency of
paste.) Whip egg whites until stiff; fold in.
Butter a 9" springform pan and line bottom
with wax paper and butter. Pour mixture into
pan and smooth top. Bake at 375° for 25
minutes; lower heat to 350° and bake for
30-50 minutes more. DON'T Overbake!
Frosting: (microwave)-Scald cream (2-3
minutes high). Add chocolate and whip until
smooth. Cool. Spread on top of cake.
Cindy Victor
WALNUT TORTE
7 eggs, separated + 2 extra egg whites
1 c. sugar
2 c. walnuts, ground
2 T. powdered instant coffee
WHIPPED CREAM ICING:
18 large marshmallows
1 T. instant coffee
1/4 c. water
1 pt. whipping cream
Cake: Beat egg yolks with sugar until yellow
and thick. Mix nuts with powdered instant
coffee. Beat whites until stiff. Line bottoms of
2 cake pans with wax paper. Add yolks to
whites, then add nuts; fold in. Bake at 350°
for 20 minutes.
Icing: Melt marshmallows in instant coffee
with water, very slowly. Refrigerate until thick
as sour cream. Add to stiffly beaten whip-
ping cream. Fold into cream in mixer until
thick. Spread icing between layers and on
top of torte.
Ella Berman
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(Hada860089)
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SHTRUDEL
1/2 lb. margarine (or butter)
2 1/2 c. sifted flour
1/4 c. sugar
1 c. sour cream
FILLING:
apricot jam (or "Solo" poppyseed filling)
vanilla wafers
chopped walnuts
powdered sugar
Cut butter into flour and sugar; add sour
cream and mix well. (The dough will be very
sticky. Add a little more flour if necessary, but
don't make the dough too stiff. Refrigeration
will make it easier to handle.) Refrigerate
overnight or for 2-3 hours.
Cut dough into quarters. Roll out on a
floured board into a rectangle as thin as you
can (1/8") and still be able to handle it. Spread
with apricot jam and sprinkle with crushed
vanilla wafers and chopped walnuts. Do not
put filling closer than 1" from the edges. Be-
gin to roll into a jelly roll shape. Start at a long
side, roll twice, fold in the side edges, then
continue to roll up. (This keeps the filling
from leaking out.) Place on a greased cookie
sheet, seam side down, and gently pat the
roll flat on top. It should be about 2 1/2 x 12"
long. Bake at 375° about 30-45 minutes or
until golden brown. Cool on rack, sprinkle
with powdered sugar. Cut into 1" slices.
Another optional filling is 1 can "Solo" pop-
pyseed filling mixed with 1 cup apricot jam.
Ronnie Simon
APPLE SHTRUDEL
PASTRY:
3 c. flour
1/2 t. salt
1 egg
1/2 c. oil
1 t. vinegar
3/4 c. warm water
FILLING:
melted margarine
bread crumbs
cinnamon-sugar mixture
canned, prepared sliced apples or 3 lbs. Granny Smith apples
lemon juice (if needed)
raisins
chopped nuts
jam (or marmalade)
Mix all pastry ingredients together. Knead
for about 10 minutes. Let pastry rest for at
least 10 minutes before rolling out thin on a
floured cloth. Turn the cloth frequently when
turning it to roll out, so as not to break the
dough. Seal the ends so the apple does not
run out.
Brush the pastry with melted margarine.
Sprinkle first with the bread crumbs, then
cinnamon-sugar mixture. Top this with the
apple slices. Over this, sprinkle the raisins
and chopped nuts; dot with jam or
marmalade.
Roll up the pastry. Before baking, mark the
top to make slicing easier. Brush with more
melted margarine. Bake at 350° for about 45
minutes.
I used to use a plain pastry cloth and won-
dered why my dough was not as thin as my
grandmother's was. I used to see a pattern
on her dough when she rolled it out. Then I
realized that she used a tablecloth, and the
pattern of the flowers imprinted itself on the
dough, so she then knew it was thin
enough!
Yield: 4 rolls, about 10 slices per roll
Martha Oleinick
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(Hada860090)
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SOUR CREAM DOUGH SHTRUDEL
DOUGH:
1 c. sour cream
1 c. butter
2 c. flour
1 T. powdered sugar
1 t. salt
FILLING:
1 jar apricot preserves
1/3 pkg. grated coconut
1 4-oz. pkg. walnuts, chopped
1 small jar maraschino cherries, cut up
Mix all dough ingredients together thor-
oughly and form into a ball. Place in a cov-
ered bowl and chill in refrigerator overnight.
Divide dough into 3 parts and roll each
separately between 2 pieces of wax
paper. Roll as thin as possible.
Spread a layer of jam over the entire area of
the rolled dough. Sprinkle the other filling in-
gredients lightly over the jam. Roll up as for a
jelly roll. Tuck the ends of the roll in so that
the filling is all covered with dough and can
not run. Place rolls on an ungreased cookie
sheet and bake for 40 minutes or until deli-
cately browned in a 350° oven. Cut into
slices of desired size while hot.
Rae Lampe
Ed. Note: This recipe was discovered at
a Hadassah regional convention where it
was served. After you've tried it, you'll
agree with Rae that, "...it pays to go to
conventions!"
GRANDMA IDA SHOKLER'S SHTRUDEL
DOUGH:
4 c. flour
1 t. salt
1 t. baking powder
2 eggs, beaten
1/2 c. oil
1 1/2 t. vanilla
1/4 c. hot water
FILLING:
oil as needed to coat dough
1 lb. plum preserves
1 lb. yellow raisins
1 1/2 c. chopped nuts
1 t. cinnamon mixed with
1/2 c. sugar
Mix dough ingredients and knead lightly; cut
into 5 portions. Roll each portion lightly on a
floured surface. Paint top lightly with oil. Mix
the filling ingredients (omit oil) and spread 1/5
over each dough. Roll up each portion jelly
roll fashion and place on a greased cookie
sheet. Bake at 350° for 35-40 minutes. All 5
rolls may fit on a large cookie sheet. Slice on
an angle, any preferred size per portion.
My mother's mother made this each year for
Rosh Hashanah. My mother then devel-
oped the recipe amounts and continues to
make it each Rosh Hashanah. Now I am
making it too.
Phyllis Herzig
SOUR CREAM PASTRIES
1 c. butter or margarine
2 c. sifted flour
1 beaten egg yolk
1/2 c. sour cream
FILLING:
1/2 c. apricot preserves
1/2 c. coconut, flaked
1/4 c. nuts, chopped fine granulated sugar
With pastry blender, cut butter into flour till
mixture resembles fine crumbs. Combine
egg yolk and sour cream; blend into flour
mixture. Chill dough several hours or over-
night. Divide dough into 4 equal portions,
keeping each part refrigerated until ready to
use.
Roll each part into 10" circles on a lightly
floured surface. Spread 2 tablespoons of
preserves; sprinkle with 2 tablespoons of co-
conut and 1 tablespoon of chopped nuts.
Cut into 12 wedges with fluted pastry wheel.
Starting at wide end, roll each wedge into a
crescent. Sprinkle or roll in granulated
sugar. Place on ungreased cookie sheet.
Bake in 350° oven for 20 minutes until lightly
brown. Remove from sheet. Cool on rack.
Yield: 4 dozen
Malverne Reinhart
Ed. Note: this can be considered a rugalach
recipe.
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(Hada860091)
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APPLE COFFEE CAKE
1/2 c. flour
1/2 c. sugar
2 t. baking powder
2 eggs, beaten
1/2 c. milk
1/2 t. vanilla
1/3 c. margarine, melted
2 medium apples, sliced
1/3 c. brown sugar
cinnamon
Sift flour, sugar and baking powder together.
Add eggs, milk, margarine and vanilla. Stir
until blended. Pour into 9 x 9 x 2" greased
pan. Decorate with rows of sliced apples.
Sprinkle brown sugar and cinnamon on top.
Bake at 350° until nicely browned and ap-
ples are soft (about 25 minutes).
Halina Silverman
GRANDMA'S APPLE CAKE
3 c. flour
2 1/2 c. sugar
1 c. oil
4 eggs, unbeaten
1/4 t. salt
1/3 c. orange juice
2 1/2 t. vanilla
3 t. baking powder
6 apples
3 t. cinnamon
3 T. sugar
Beat first 8 ingredients together till smooth.
Pare and slice apples. Mix with cinnamon
and sugar. Grease and flour a 10" tube pan.
Layer batter, then apples, ending with ap-
ples. Bake at 350° for 2 hours.
Easy, freezes well.
Carol Finerman
APPLE CAKE
2 eggs
1 c. sugar
1 t. vanilla
1/2 c. salad oil
3 T. water
1 1/2 c. flour
2 t. baking powder
1/4 t. salt
6-8 apples, pared and
thinly sliced
1/2 c. brown sugar
2 t. cinnamon
1/8 t. nutmeg
1/4 c. confectioner's
sugar (for topping)
Whip eggs, sugar and vanilla until fluffy.
Beat in oil. Add liquid alternately with flour,
baking powder and salt; beat just until
smooth. Spoon half of batter into a greased
9" baking pan. Mix apples with brown sugar
and spices. Add to top of batter. Cover ap-
ples with remaining batter. Bake at 350° for
50-60 minutes or until golden brown.
Vivian Shapiro
FRESH APPLE-WALNUT CAKE
1 3/4 c. sugar
1 c. oil
3 eggs
2 1/4 c. flour
2 t. baking soda
1/2 t. salt
1 t. each: cinnamon,
allspice, nutmeg
1 c. buttermilk
1 t. vanilla
1 3/4 c. grated peeled
apples
1 c. chopped walnuts
Cream together thoroughly sugar, oil and
eggs. Sift dry ingredients together. Add dry
mixture, buttermilk and vanilla to creamed
mixture. Mix well. Fold in apples and nuts.
Pour into greased and floured 10" tube pan
or 2 loaf pans. Bake 1 hour at 350°.
Helen Mann
APPLESAUCE CAKE
1/2 c. butter (1)
1 c. sugar (2)
3 eggs, beaten until light
(5)
1/2 c. nuts, chopped (1)
1 c. raisins, chopped or
currants (2)
2 c. cake flour, sifted (4)
1 t. baking soda (2)
1/2 t. nutmeg (1)
1/2 t. cinnamon (1)
1 c. unsweetened
applesauce (2)
Cream butter and sugar. Add eggs. Sift flour
with dry ingredients and spices. Add ap-
plesauce, then flour, then stir in fruits and
nuts. Bake this for 1 hour at 350°. You may
bake in layers for 25 minutes. Bake in loaf
pan or 8 x 8" square pan at 350° for 25
minutes.
( ) indicates double recipe to be baked in 9 x 13" pan.
Tillie Gerber
APPLE SQUARES
2 c. flour
1 3/4 c. sugar
1 c. oil
1 t. baking soda
1/2 t. salt
1 t. cinnamon
3 eggs
1 c. chopped walnuts
2 apples, grated
Sift dry ingredients. Mix until fluffy, oil, eggs
and sugar. Add apples and mix. Stir in flour,
add nuts, pour into 3-quart greased glass
baking dish. Bake at 325° for 1 hour. Cool
and cut into squares. May be dusted with
powdered sugar or served with whipped
topping.
Ella Berman
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(Hada860092)
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CARROT CAKE
3 eggs
2 c. brown sugar,
packed
1 c. oil
2 c. grated carrots
2 c. flour
1 t. salt
2 t. baking soda
1 t. cinnamon
1 t. vanilla
1 c. chopped walnuts
1/2 c. raisins
Beat eggs. Add sugar, oil and grated carrots.
Beat well. Add dry ingredients, vanilla, nuts
and raisins. Mix well. Put in greased and
floured 9 x 13" pan. Bake at 350° for 40-45
minutes. Do not overbake. Cool thoroughly.
Cover with cream cheese frosting if
desired.
Mollie Ingber
CREAM CHEESE FROSTING
1/2 c. butter or margarine
1 8-oz. pkg. softened
cream cheese
1 t. vanilla
3-4 c. sifted powdered
sugar
1-2 T. fresh lemon juice
Combine butter, cream cheese and vanilla;
beat until well blended. Add sugar gradually
until thickness desired. Add lemon juice as
desired. If frosting is too thick, add more
lemon juice to thin.
This is delicious!
Mollie Ingber
RICOTTA CHEESE CAKE
1 1/2 c. lemon cookies (or
vanilla wafers)
2 1/2 T. melted butter (or
margarine)
3 eggs
1 1/2 lbs. ricotta cheese
2/3 c. sugar
1/3 c. sour cream
1/3 c. cornstarch
1 t. baking powder
1 t. vanilla
3 T. melted butter (or
margarine)
2 1/2 t. grated lemon peel
1/3 c. raisins (optional)
For crust: Crush cookies. Add melted butter.
Press over bottom and up sides of 9" spring-
form pan. Bake at 350° for 6 minutes. Cool.
For batter: In food processor bowl (or
blender, or mixer) combine eggs, cheese,
sugar and sour cream; blend until smooth.
Add cornstarch to baking powder, then add
to cheese mixture along with vanilla, butter
and peel. Process, stopping machine to
scrape down sides. Add raisins if desired.
Pour into cooled crust and bake at 325° for
60 minutes or until set.
Doris Miller
AUNT LENA'S CHEESE CAKE
CRUST:
18 graham crackers
1/4 c. butter, melted
FILLING:
1 lb. farmer cheese
1 c. sugar
1/2 t. salt
1 can evaporated milk
(large)
1 t. vanilla
2 T. lemon juice
2 T. flour
4 eggs, separated
Break graham crackers into fine crumbs and
mix well with melted butter. Pat mixture onto
the bottom of an 8 x 12" pan to form an even
crust.
Mix all filling ingredients together except egg
whites. Beat well so mixture is smooth and
creamy. Beat egg whites until stiff; fold gen-
tly into cake mixture. Pour into crumb crust
and bake for 1 hour at 350°. Allow cake to
cool in oven with the door open. This pre-
vents excess falling in. However, the cake
will drop a little. Don't worry about it, as it is
unavoidable.
Eunice Cook
Ed. Note: This recipe is the only one Eunice
knows that is cheese cake with a Yiddishe
tam. It was given to her by an aunt who
demonstrated it for a Haddassah chapter.
The secret lies in the use of farmer cheese
which gives it its unique taste. The farmer
cheese is very easy to handle, blends
easily, is moist and not crumbly like cottage
cheese. It has a delicious flavor.
CHEESECAKE---QUICK AND EASY
CRUST:
1 1/2 c. graham cracker
crumbs
1/4 c. butter, melted
CHEESE MIXTURE:
2 8-oz. pkgs. cream
cheese
2 eggs
1/4 C. sugar
1 t. vanilla
2 T. lemon juice
1/2 t. grated lemon rind
TOPPING:
1 c. sour cream
1/4 C. sugar
1 t. vanilla
Mix crumbs and butter; press firmly into 9"
pie pan. Blend cheese, eggs, sugar, vanilla,
lemon juice and rind with mixer or a fork.
Pour into pie shell and bake at 375° for 20
minutes.
Mix together topping ingredients and spread
over pie right from oven. Bake at 425° for 7
minutes. Cool and enjoy.
Alternate topping: pie cherries from a 21-oz.
can.
Mildred Carron
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MARBLE CHOCOLATE CHEESECAKE
3/4 c. flour
2 T. sugar
1/4 t. salt
1/4 c. butter
1 c. semi-sweet choco-
late pieces, melted
FILLING:
3 pkgs. (8-oz. each)
cream cheese,
softened
1 c. sugar
1/4 c. flour
2 t. vanilla
6 eggs
1 c. sour cream
Preheat oven to 400°. In small mixing bowl
combine flour, sugar and salt. Cut in butter
until particles are fine. Stir in 2 tablespoons
of the melted chocolate pieces. Press onto
bottom of 9" or 10" springform pan. Bake at
400° for 10 minutes.
Filling: In large mixing bowl, beat cream
cheese with sugar at medium speed until
smooth and creamy. Blend in flour and va-
nilla. Add eggs 1 at a time, beating well after
each addition. Blend in sour cream.
Blend 1 3/4 cups of filling with the remaining
melted chocolate. Pour remainder of filling
over baked crust. Top with spoonfuls of
chocolate mixture. Cut through batter (not
crust) to marble. Place in 400° oven. Imme-
diately reduce setting to 300°. Bake 1 hour.
Turn off oven. Leave in closed oven 1 hour.
Chill at least 8 hours before serving.
Patricia Lisker
NEW YORK CHEESECAKE
CRUST:
1 1/2 c. graham cracker
crumbs
1 t. cinnamon
1/4 c. powdered sugar
6 T. butter, melted
FILLING:
1 c. sugar
2 8-oz. pkgs. cream
cheese, at room
temperature
5 eggs, separated
1 pt. sour cream
1 t. vanilla
1 t. lemon juice
Mix crust ingredients together. Pat firmly into
bottom of 9" or 10" spring form pan. Cream
together sugar and cream cheese. Stir in 5
unbeaten egg yolks, stirring just enough to
blend. Stir in sour cream, vanilla and lemon
juice. Beat egg whites until stiff. Fold into
cheese mixture.
Bake at 300° for 1 hour. Turn oven off without
opening door and keep in oven 1 hour more.
Open door, but leave in oven 1/2 hour more.
Refrigerate overnight.
May be topped with canned cherry or blue-
berry pie filling. (Topping will camouflage
any fissures that may occur as cheesecake
cools and settles.)
Judy Stopke
CHOCOLATE CHEESECAKE
CRUST:
1/3 lb. chocolate cookies
2 pats butter
FILLING:
1 1/2 lbs. cream cheese
2 c. sour cream
8 oz. baking chocolate
(semi-sweet if
sweeter cake is
desired)
2 t. vanilla
3/4 c. sugar
4 large eggs
1/2 c. flour
Blend the cookies and butter; pat into 10"
springform pan. Bake for 10 minutes at 350°.
Remove pan from oven. Reduce oven to
300°.
Melt chocolate with scant water directly in
saucepan over very low heat; cool. In a pro-
cessor mixing bowl combine the filling ingre-
dients in order: cheese, eggs, sugar, vanilla,
cooled chocolate, sour cream and flour; pro-
cess each only until integrated into batter.
Pour into pan and bake 1 1/2 hours. Leave in
oven until cool (about 3-4 hours).
Marilyn Krimm
COFFEE CAKE
1/2 c. shortening
1 c. sugar
3 eggs
2 1/2 c. flour
3 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. sour cream
1/4 lb. margarine
TOPPING #1:
1 c. nuts, chopped
1/2 c. granulated sugar
1 t. vanilla
TOPPING #2:
1/2 c. brown sugar
2 t. cinnamon
1/2 c. walnuts or pecans,
coaresely chopped
Cream shortening* and sugar. Add eggs 1 at
a time beating until fluffy. Sift together dry in-
gredients. Add alternately with sour cream.
Just stir in until well blended and pour into a
greased 9 x 12" pan or a tube pan.
*For a less rich cake, omit 1/2 cup shortening
and use only 2 teaspoons baking powder.
Topping #1: Pour half the batter, top with
half the topping, pour remainder of batter
and top with remainder of topping. Bake at
350° 35-40 minutes.
Topping #2: Mix together and sprinkle on
top. Bake at 350° for 35-40 minutes.
Mildred Carron
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BUTTERMILK POPPY SEED COFFEECAKE
1/2 c. poppy seeds
1 c. buttermilk
1 t. almond extract
1 c. butter or margarine
1 1/2 c. sugar
4 eggs, separated
2 1/2 c. flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
1/2 c. sugar
1 T. cinnamon
Soak poppy seeds in buttermilk and almond
extract; set aside. Cream butter and sugar in
large mixing bowl, add yolks and beat till
light and frothy. Add dry ingredients alter-
nately with buttermilk mixture. Fold in stiffly
beaten egg whites. Pour half the batter into
greased pan (if teflon); if you use aluminum,
it should be greased and floured. Sprinkle
with half the cinnamon/sugar mixture. Pour
the rest of the batter over this, sprinkle with
rest of topping and swirl lightly to marble.
Bake at 350° for 1 hour. Cool in pan.
This makes one 10" tube pan or bundt pan
or two 9 x 5" loaf pans. Freezes beautifully.
Ellen Stross
KULICH
1 c. milk
1/2 lb. butter
2 cakes yeast
1/4 c. warm water
1 c. sugar
4 eggs
6 c. flour
3/4-1 c. raisins
(seedless)
Scald milk. When hot add butter and let it
melt. Cool; add yeast which has been soft-
ened in the warm water. Add sugar, eggs,
flour; mix well. Add raisins. No kneading is
necessary. Cover dough and let rise in a
warm place a few hours. Put dough into 2
buttered and floured 1-lb. coffee cans (use
the cans as pans.) Let rise again until double
in bulk before baking. If desired let dough
rise above top of can in mushroom shape, or
place a wax paper extension above top of
can to form tall cylinders. Bake at 400° for 45
minutes. Slice in circles to serve.
Mme. Pargment
PUTTERCHUCHEN
2 cakes yeast
1/3 c. warm milk
1/2 lb. margarine (or
butter)
1 2/3 c. scalded milk
2/3 c. sugar
6 eggs, beaten
7-7 1/2 c. flour
1/2 t. salt
Dissolve yeast in the 1/3 cup of milk. Let
stand. Put butter into scalded milk until
melted. Add sugar. When milk and butter are
cool add yeast mixture. Add beaten eggs.
Then add flour and salt to mixture, a small
amount at a time until dough is stiff enough
to knead. Knead until smooth and elastic.
Let rise to double in bulk. Punch down,
knead slightly, let rise again. Take half the
dough and roll to 1/3" thickness. Sprinkle with
sugar, cinnamon, brown sugar, melted but-
ter and nut meats if desired. Roll as for jelly
roll. Cut in 1 1/2" pieces, place cut side on but-
tered pan or in muffin tins. Bake at 375° until
well browned (about 20 minutes). Use re-
mainder of dough as desired. Shape rolls,
loaves, etc. Raisins can be added.
Dorothy Wilier
HONEY CAKE 1
3 1/2 c. flour (sifted)
2 1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 t. cloves
1/2 t. allspice
1/2 t. nutmeg
1 c. sugar
3 eggs, separated
1/4 c. oil
1 1/3 c. honey (1 lb.)
1 1/3 c. warm coffee
3/4 c. chopped nuts
1/4 t. cream of tartar
Mix and sift the dry ingredients into mixing
bowl. Make a well and add the egg yolks, oil,
honey and coffee; beat until smooth and well
blended. Add nuts. Add cream of tartar to
the egg whites and beat until very stiff. Gen-
tly fold into batter. Do not beat or stir. Pour
into ungreased 10" tube pan. Bake at 350°
for 55-60 minutes. Invert pan to cool.
Ruth Frankel
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(Hada860095)
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HONEY CAKE II
3 c. flour
1 1/2 t. baking powder
1 t. baking soda
1 t. cinnamon
1/2 t. mixed spices
1/2 1. ginger
1/2 t. salt
1 c. shortening
1 c. brown sugar
4 eggs, separated
1 c. honey
1 c. strong coffee
1/2 lemon, juice and rind
Sift dry ingredients. Cream shortening and
sugar. Add 4 egg yolks and honey and mix
well. Then add flour mixture and coffee alter-
nately. Add juice of the lemon and little rind
and beat well. Beat egg whites until stiff and
fold in. Put into 2 greased loaf pans which
have been sprinkled with flour. Bake at 350°
for 1 hour.
Hannah Zwerdling
HONEY CAKE III
1 1/2 c. honey
1 c. brown sugar
3/4 c. granulated sugar
3/4 c. oil
6 eggs, separated
4 c. flour
1 t. baking soda
1 t. baking powder
1/2 t. cinnamon
1/4 t. allspice
1/4 t. cloves
1/4 t. salt
1 c. black coffee
walnut pieces
(optional)
Beat together honey and sugars. Mix in oil.
Add egg yolks. Sift together the dry ingre-
dients and spices. Alternately add coffee.
Then add stiffly beaten egg whites, folding in
slowly. Put pieces of walnuts on top. Bake at
325° for 30 minutes in 29 x 13" pans or 20
minutes in 10 very small loaf pans.
Phyllis Herzig
YEAST CAKE (Basic Sweet Dough Recipe)
2 cakes fresh or dry
yeast
2 c. lukewarm milk
1 c. sugar
2 t. salt
2 eggs, well-beaten
7-7 1/2 c. enriched flour
1/2 c. melted butter
Crumble yeast into mixing bowl. Stir in milk,
sugar and salt; let stand until yeast is dis-
solved. Stir in eggs. Add half the flour. Beat
until mixture drops from spoon in a steady
stream (about 5 minutes). Stir in melted but-
ter. Stir in remaining flour with hand, adding
just enough to make a soft dough. Mix well.
Knead until smooth and elastic. Round up.
Place in floured bowl. Cover with cloth. Let
rise in warm place. When double in bulk,
punch down and cover. Let rise again over-
night. Dough will be just right in morning for
coffee cakes or coffee rings.
Sprinkle flour on board. Flour your hands.
Place dough on flour. Spread dough oblong-
shaped to 1/2" thickness. Brush melted butter
(or margarine) on dough. Sprinkle on the fill-
ing (combination of chopped nuts, raisins,
sugar and cinnamon). Roll as for a jelly roll.
To make sweet rolls, slice dough to 3/4-1"
rounds and place in baking pan. Cover for 1
hour with dishtowel. Bake at 375° until nicely
browned. Baking time will depend upon bulk
of the rolls or loaves made.
To make coffee ring, follow above directions
until you have a "jelly roll"; cut it in half. Make
round circle with each half, pinching ends to
complete the circle. Put each in buttered
8-9" round cake pan. Slit top with diagonal
slices half way down. (Filling will come bub-
bling through slices when baked.) When
cool, top with white icing dripped over the
top.
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(Hada860096)
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ALMOND COFFEE CAKE & VARIATIONS
DOUGH:
3/4 c. warm water (total)
1 pkg. dry yeast
3 T. sugar
2 3/4 c. flour
3 T. dry milk powder
3 T. butter (or
margarine)
1 t. salt
1 egg, beaten
Combine 1/4 cup water, yeast and sugar. Stir
and let stand until it bubbles. Put flour, dry
milk, butter and salt into food processor; pro-
cess until combined. Add egg and yeast;
combine. Slowly add remaining 1/2 cup water
while the processor is running. Stop adding
water when mixture forms a ball. (I usually
have 1-2 tablespoons left in the cup.) Con-
tinue to mix about 10-15 seconds. Let rest for
2 minutes. Then turn on again for about 10
seconds. If dough is sticky, add flour 1 table-
spoon at a time to correct.
Turn onto floured surface. Form a ball. Place
in greased bowl, turning to coat all surfaces;
cover and let rise until doubled, about 1-1 1/2
hours. Punch down. (Press fist into center of
dough, it will deflate, pull away from sides.)
Turn dough onto board and reform into a
ball. Do not knead.
Variations:
Roll out on floured board into 12 x 18" rec-
tangle. Spread with Solo almond filling or
poppy seed filling or butter, cinnamon, sugar
and nuts. Sprinkle with chopped almonds or
walnuts. Roll up, starting along 18" edge.
After 2 rolls, fold in short edges to catch fill-
ing. Continue to roll, ending with seam side
down. Cut with serrated knife into 1" slices.
A. Place side by side in 9 x 11" pan to make
12 sweet rolls.
B. Place in greased angel food tube pan,
overlapping each slice.
C. Place in cupcake tins.
D. Place on greased cookie sheet, in cir-
cular shape overlapping each slice.
Leave hole in center.
Drizzle with melted butter, sprinkle with
more nuts if desired. Let rise until doubled.
Bake at 375° for 15 minutes (rolls) to 30 min-
utes (whole cake). Remove when light gold,
but not dry. Rolls should press in slightly
when touched on top. If they don't, they have
baked too long and will taste dry.
Ronnie Simon
RUSSIAN COFFEE CAKE
1/2 c. sugar
2 eggs, well beaten
3/4 c. honey
2 T. oil
1/2 c. hot dark tea
2 T. whiskey
2 c. flour, sifted
1 t. cinnamon
1/2 t. baking powder
1/2 t. baking soda
3/8 c. chopped nuts
grated rind of 1 lemon
Mix all ingredients together and beat well.
Pour into greased loaf pan which has been
lined with waxed paper on bottom. Bake at
325° for 45 minutes to 1 hour.
Esther Cook
EASY TO MAKE CAKE
1 sponge cake, ready-
made
2 giant milk chocolate
almond bars
3 c. whipping cream
Cut cake in half horizontally. Melt chocolate
in top of double boiler. Whip cream until stiff.
Fold into melted chocolate. Place bottom
half of cake on plate. Spread chocolate frost-
ing on top. Place top half of cake on frosting,
use rest of mixture on top and sides of cake.
Refrigerate 6-7 hours.
Ceil Pear
PAREVE CHOCOLATE CAKE
9 T. unsweetened cocoa
1 1/2 t. baking soda
3 1/2 c. flour
2 1/2 c. sugar
3 eggs
1 1/2 c. cold coffee
1 c. oil
3/4 c. raisins
3/4 c. nuts
Mix all above ingredients and pour into tube
pan. Bake at 350° about 1 1/4 hours.
Alice Cohen
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(Hada860097)
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YUMMY CHOCOLATE CAKE
2 c. flour
2 c. sugar
1 stick margarine
(1/2 cup)
1/2 c. shortening
3 T. unsweetened cocoa
1 c. water
1/2 c. buttermilk
1 t. baking soda
1 t. vanilla
2 eggs
NUT GLAZE TOPPING:
1/2 c. margarine
3 T. unsweetened cocoa
6 T. milk
2 c. powdered sugar
1 t. vanilla
1 c. nuts
Mix flour and sugar together; set aside. Melt
margarine and shortening in saucepan; add
cocoa; add water. Bring to boil, then pour
over flour and sugar mixture. Add buttermilk,
baking soda, vanilla and eggs. Mix together
well. Pour into either a 17 x 11 x 1" jelly roll
pan or an 11 x 13" glass pan. Bake at 375°
(350° for glass) for 20-25 minutes or until
done.
While baking make nut glaze topping. Melt
margarine, cocoa and milk over a low flame.
Pour over powdered sugar. Add vanilla and
nuts. Mix well. Pour over hot cake.
Helen Mann
WALNUT PINEAPPLE CAKE
2 c. flour
2 t. baking soda
2 scant c. sugar
2 eggs
1 t. vanilla
1/2 c. nuts, chopped
1 #2 can crushed
pineapple, with juice
Mix flour and baking soda together. Add
sugar, eggs, vanilla, nuts and pineapple with
the juice. Mix this all together and pour into
ungreased metal pan, oblong or 9" square.
Bake at 350° for 40-50 minutes. (Some of
the nuts may be saved to sprinkle on top.)
Jean Solvith
LINZER CAKE
2 c. flour
1 t. baking powder
2 sticks margarine
1/2 c. sugar; 2 T. sugar
4 egg yolks; 4 egg
whites
3-4 T. lemon juice or
orange juice
jam
1 c. confectioner's sugar
2 c. nuts
Mix flour with baking powder. Work flour with
margarine and sugar. Add egg yolks with
lemon juice; mix. Roll out; spread with jam.
Beat egg whites with 2 tablespoons sugar till
stiff. Add 1 cup confectioner's sugar and
nuts. Bake in 9" springform pan at 300-325°
for 1 hour.
Ella Berman
BIRTHDAY CAKE
1/2 c. vegetable shorten-
ing (3/4)
1 1/3 c. sugar (2)
2/3 t. vanilla (1)
1/3 c. milk (1/2)
1/3 c. water (1/2)
2 c. cake flour, sifted (3)
2 t. baking powder (3)
4 egg whites
Cream shortening and sugar; add vanilla.
Mix milk and water together. Add flour and
milk to mixture alternately. Beat egg whites
and fold in carefully. Pour into 2 (3) 8" baking
pans and bake at 350° for 25 minutes.
Judy Cohen
BIRTHDAY CAKE FROSTING
1 egg white
3/4 c. sugar
1/8 t. cream of tartar
3 T. water
1/2 t. vanilla
Put all ingredients in top of double boiler and
beat until thick.
Judy Cohen
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(Hada860098)
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MOTHER-IN-LAW EYES
1 14-oz. can sweetened
condensed milk
1 c. sugar
1 lb. box large prunes,
pitted
1 4-oz. pkg. shredded
coconut
3 eggs
In saucepan combine condensed milk,
sugar, coconut and eggs. Mix well. Add 1 cup
water, cook and stir till thickened (10 min-
utes). Cool. Place prunes in hot water for 5
minutes; drain. Push prunes into boat
shape. Make small balls with filling mixture,
push into slits of prunes.
This is a Brazilian recipe.
Yield: 40
Marilyn Krimm
FLAN MARGUERITA
CARAMEL:
1 c. sugar
1/3 c. water
FLAN:
10 eggs, beaten
1 1/2 c. sugar
2 13-oz. cans evapo-
rated milk
1 t. salt
2 T. vanilla
2 c. water
For the caramel: melt the sugar in the water
over medium high heat. Stir until light brown.
Pour the caramel into the baking pan to coat
the sides and the bottom. For the flan: com-
bine eggs, sugar, milk, water, vanilla and
salt; beat and strain. Pour the flan mixture
over the caramel. Set the baking pan into a
larger pan which contains hot water; bake at
350° for 1 hour until firm. Refrigerate until
serving.
This is a Puerto Rican recipe.
Edith Gomberg
BIEN ME SABE CARMEN
6 egg yolks
1 16-oz. can of Coco
Lopez
1 chiffon cake
It is important to separate the egg yolks as
thoroughly as possible from the egg whites.
Add the Coco Lopez to the yolks; mix with a
wooden spoon. Cook in a double boiler for
10 minutes: water should be simmering.
Stir frequently until desired thickness is
achieved. Strain. Place chiffon cake slices in
a serving dish and add the bien me sabe, al-
ternating layers of cake and bien me sabe.
This is a Puerto Rican recipe.
Edith Gomberg
CHERRY FREEZE
1 3-oz. pkg. cream
cheese, softened
1 12-oz. non-dairy
whipped topping
1 26-oz. can cherry fruit
filling
1 11-oz. can mandarin
oranges, drained
1 8-oz. can pineapple
chunks, drained
Stir cream cheese into whipped topping.
Add fruit filling and blend well. Fold orange
segments and pineapple chunks into mix-
ture. Put into a mold and freeze. About 1
hour before serving, unmold and put into the
refrigerator. Can be garnished with grapes.
I find this very refreshing.
Ceil Pear
PAREVE ICE CREAM
1 container pareve whip
(8-oz.)
2 eggs, separated
chocolate syrup
unsweetened cocoa
1 t. vanilla
1/4 c. sugar
Partially thaw whip. Beat with vanilla and
sugar until glossy. Beat egg whites until stiff;
fold into whip. Beat egg yolks; beat into mix-
ture. Add 1/2-3/4 cup chocolate syrup and 2-3
tablespoons cocoa. Put into freezer. (Make
this the day before serving. A single recipe
serves 3-4. You may double the recipe.)
Carol Finerman
AMERICAN TRIFLE
1 14-oz. can sweetened
condensed milk
1 1/2 c. cold water
2 t. grated lemon rind
1 3 1/2-oz. instant vanilla
pudding
2 c. whipping cream
4 c. cake cubes 1/2"
(sponge or pound
cake)
1 lb. peaches, pared,
pitted and chopped
2 c. blueberries
Combine condensed milk, water and lemon
rind. Add pudding mix, beat until blended.
Chill mixture at least 5 minutes while whip-
ping cream. Whip cream until it peaks; fold it
into mixture. In a 4-quart trifle dish (or large
glass bowl), place alternate layers of pud-
ding, cake cubes and fruit, ending with pud-
ding, and topping with fruit and dollops of
whipped cream if desired.
Strawberries cut in small pieces, canned
peaches or any other fruit in season may be
substituted, and more than one fruit may be
used.
Yield: 12 servings
Jean Robbins
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(Hada860099)
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CURRIED THREE FRUIT COMPOTE
3 c. (11-oz. pkg.) dried
apricots
1 can (13 1/4-oz. or more)
pineapple chunks
and juice
1 1/2 c. golden raisins
1/2 c. brown sugar
1 t. curry powder
2 c. ginger ale
In 2-quart casserole combine all ingredients
except ginger ale. (Can be prepared ahead).
Pour in ginger ale when ready to bake.
Cover and bake at 350° for 45 minutes.
Serve warm or chilled. Can be served as
dessert with more brown sugar and sour
cream, but it's fine without.
Yield: Serves 8 for dessert or 12 as a side
dish
Suzanne Meyer
CRÈME BRÛLÉE
3 c. whipping cream
6 egg yolks
6 T. sugar
1/4 t. vanilla
Heat cream in top of double boiler. Beat
yolks well. Add sugar, beat until light and
creamy. Stir in hot cream slowly. Place in top
of the double boiler over gently simmering
water. Cook, stirring constantly, until mixture
coats silver spoon. Add vanilla gently. Chill.
Serve with raspberries
Eunice Faber
EASY CHOCOLATE MOUSSE
1 c. semi-sweet choco-
late chips
2 T. brandy (apricot is
good) or 1/2 t. pepper-
mint extract
2 egg yolks
1 1/4 c. half & half, whipping
cream or liquid non-
dairy creamer
Scald the cream. Add it to the first 3 ingre-
dients in food processor or blender. Pour
into individual serving dishes. Freeze. Re-
move from freezer 10-15 minutes before
serving. Garnish with extra whipped cream
and chocolate shavings if desired.
Yield: 6 servings
Judy Cohen
BEVERAGES
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(Hada860100)
Hada860100.txt
Wine has played an important role in Jewish ceremony and
culture throughout the ages. In biblical times the use of wine was
obligatory both in public religious functions and for domestic cere-
monial occasions. The references to wine as a means of promot-
ing joy, as a sign of the bountiful gifts of providence, and as a token
of personal gratitude to the creator are numerous throughout the
Bible.
How highly wine is regarded in the Bible may be seen from the
fact that in a figurative sense Israel is called a vine. Later the rabbis
used wine as a metaphor not only to represent Israel but also the
Torah, the Messiah, and holy men. In the Talmud it is stated that in
the world to come the righteous will drink wine from the grapes
grown during the days of creation.
The greatest blessing in the conception of the Hebrew people,
the blessing of peace, is represented by the picture of a man rest-
ing under his vine and fig tree. Abundance of wine is in the Bible an
indication of prosperity, and to offer bread and wine to a guest is a
sign of friendship and hospitality.
The rabbis held that taken in moderation wine is not only a
healthful stimulant but is possessed of great curative properties,
the best of all medicines. However, drunkeness was strictly forbid-
den. It was the custom in Talmudic times to give ten cups of wine to
mourners with the "meal of consolation".
The use of wine has been continued at religious functions in the
synagogue and in the Jewish home on all festive occasions to this
very day.
CONCORD GRAPE WINE I
10 lbs. ripe grapes,
stemmed
5 lbs. sugar
Put grapes in an open crock and squeeze or
mash by using 2 smooth boards. Cover
crock with muslin and let stand at room tem-
perature for 1 week. Stir once or twice during
that period. Strain through muslin. Do not
squeeze the mashed grapes while straining.
Return wine to the crock and add the sugar,
dissolved with some of the grape juice.
Cover with muslin and let stand 7 days
longer at room temperature. Fill bottles with
wine, but do not cork tightly. Store away from
light for 1 month. Taste and add more dis-
solved sugar if desired. Store in a cool place
away from light. Will be ready for use in 3
months. Matures and increases in strength
rapidly after that initial period.
Yield: approximately 2-2 1/2 gallons
CONCORD GRAPE WINE II
10 lbs. ripe grapes,
stemmed
3 qts. boiling water
5 lbs. sugar
Put grapes in crock and pour in boiling water.
When cool enough to handle, squeeze with
hands without crushing seeds. The grapes
need not be mashed to a dry pulp. Cover
with muslin and let stand 3 days. Strain
through muslin, squeezing lightly. Add sugar
and stir. Cover and let stand 1 week. Uncover
and skim carefully. Strain again, bottle and
cork tightly. Lay bottle on side and store in a
cool place away from light. Ready for use in
2-3 months.
Yield: about 2 gallons
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(Hada860101)
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RAISIN WINE
2 lbs. light raisins
6 qts. cold water
1 lb. sugar
1 lemon, rind and juice
3 sticks cinnamon
(approx. 1 oz.)
Chop raisins and add other ingredients in
the order listed, using a large well covered
crock. Let stand covered at room tem-
perature for 1 week. Stir once a day to keep
mixture well under the cover. Fermentation
will make the liquid rise and bubble over if
not given at least 4" of space under the
cover. Strain at the end of the week. (A mus-
lin cloth placed in a large funnel over another
crock makes an excellent strainer.) Place
liquid in bottles, cover tightly and store in a
cool place away from light, at least 2 weeks
before using.
Yield: approximately 1 1/2 gallons
PEACH BRANDY
Clingstone peaches
3-4 c. sugar to each 2-qt.
jar
Use peaches when ripe, but not soft to the
pressure of finger tip. Pack peaches in 2-
quart glass jars with wide openings. Pour
proper amount of sugar into jars and adjust
covers loosely. Shake jars once a day for 1
week or until juice begins to form and all
sugar is dissolved. The juice should cover
the fruit by that time. Tighten lids and store in
a cool dark place for 3 months. The brandy
may be strained and bottled any time after
that. Yield depends on juiciness of the fruit.
CHERRY CORDIAL
6 lbs. large sweet
cherries
2 1/2 lbs. sugar
1/2 pt. brandy
1/2 qt. boiled water,
chilled
Stem, wash and drain cherries. Place in
crock and add sugar and brandy. Cover with
double fold of muslin. Keep at room tem-
perature. Stir each day for 4-5 days to dis-
solve the sugar completely. Cover tightly,
and let stand 2 weeks. Stir in water, cover
and store in cool place. Can be bottled after
6 weeks. The cherries drained from this cor-
dial may be used for preserves. They are de-
licious eaten just as is. Yield depends upon
juiciness of cherries.
HALINA'S CHERRY LIQUEUR
1 quart jar
sour cherries, to fill jar,
2/3 or 3/4 of capacity
1 c. sugar
vodka or grain neutral
spirits
Cherries should be freshly picked, not pit-
ted. Place cherries in quart jar, filling it to 2/3
or 3/4 full. Add sugar, pour vodka in until jar is
filled with liquid. Close jar tightly. Mark date
on it. Store in dark place for a minimum of 2
years, preferably longer.
My friend Rita Kaufman of Atlanta, Georgia
also had a grandmother in Europe. She re-
minded me of the recipe and urged me to
make it. I have, ever since.
Halina Silverman
Ed. Note: Halina brought this to a regional
meeting and called it Strawberry Vishnik.
(She made it with strawberries.) Several
cookbooks were pre-ordered on the prom-
ise that this recipe would be included.
STRAWBERRY SPARKLER
glass of ice
10-15 strawberries
sour mix to taste
(optional)
1/2 oz. lime juice
1 oz. club soda
Crush ice in blender. Add rest of ingredients,
blend together and serve in a champagne
glass with a thick straw.
Yield: 2 tall glasses
Sonia Horvath
YUMMY PUNCH
2 qts. vanilla ice cream
2 qts. raspberry
sherbet
2 qts. cranberry juice
2 qts. ginger ale
Remove ice cream and sherbet from freezer
to soften. Slice into 8 parts. Put 1 cup each
cranberry juice, vanilla ice cream, and sher-
bet in blender; buzz. Repeat 8 times. Put in
bowl. Add ginger ale before serving.
Yield: 8 qts.
Carolyn Lichter
Ed. Note: This was served at our Chapter
year-end wrap-up and is included by popu-
lar demand!
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(Hada860102)
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ORANGE SLUSH PUNCH (with a punch)
4 green tea bags
2 c. boiling water
1 12-oz. frozen orange
juice
1 12-oz. frozen pink
lemonade
2 c. sugar
7 c. boiling water
2-3 c. gin
2 64-oz. bottles 7-Up
Steep green tea in 2 cups of boiling water
and set aside. Mix together orange juice,
lemonade, sugar and 7 cups of boiling water.
Add the tea and gin. Freeze the entire rec-
ipe, preferably in 2 containers.
To serve: scoop out slush into a punch bowl
and pour 7-Up over the mixture.
They will go crazy over it!
Linda Sokolove
AUNT ROSE'S PUNCH
1 qt. ginger ale
1 46-oz. can pineapple
juice
1 c. orange juice
Juice of 1 lemon
Pour all ingredients together in a punch
bowl; mix with ice.
This recipe is over 50 years old!
Carol Finerman
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(Hada860103)
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PASSOVER
EASY ROSSEL (FOR HORSERADISH)
A few raw beets
1 jar of water
1 fresh horseradish root
water
To make rossel, a sour condiment used to
color and flavor horseradish and salad
dressings, place a few raw beets in a jar of
water. Cover the open jar with a thin piece of
cloth. Place this in a warm place for about 3
weeks. Peek at it every 2 or 3 days so you
can pick off any mold that may form. When
this sours, it is ready to use. Beets from
rossel are good in borscht.
And now for the horseradish. Select a fresh
root. Clean it and cut it into pieces. Shred
this with a bit of water in your blender. If you
did not make rossel, use a little salt and vin-
egar to make it tasty. If you made rossel, add
a little at a time until you like the color and it
suits your taste.
Muriel Cohen
CHAROSES
1 apple, pared
1/2 c. nuts, chopped
1/2 t. cinnamon
1/2 t. nutmeg
1 t. honey
1-2 T. red wine
1/4 t. allspice
1/4 t. ground cloves
Chop or coarsely grate the apple and mash
thoroughly with the remaining ingredients.
Beat until the mixture is smooth and free of
lumps. If desired, correct seasoning to taste.
EINGEMACHTS (BEET PRESERVES)
4 #2 cans diced (or
sliced beets)
5 c. sugar
3 lemons, sliced thin
1/4 lb. blanched almond
2 t. ginger (or more)
to taste
If sliced beets are used, cut in strips. Place
sugar, beets, beet juice and lemon in a
heavy kettle and cook about 2 hours over a
low flame until thick and clear. Stir occasion-
ally and skim. Add ginger and almonds.
Pack boiling hot into sterilized 1/2-pint jars,
leaving 1/4" head space. Process in boiling
water bath for 15 minutes.
This is delicious spread on matzo and
matzo pancakes.
Mildred Carron
PASSOVER KNADLACH
1 c. water
1/4 c. oil (or 4 T. chicken
fat)
1 c. matzo meal
1 t. salt
pepper to taste
3 eggs, separated
Boil water. Add oil. Add matzo meal, salt and
pepper. Add egg yolks 1 at a time, beating
well after each. Beat egg whites until stiff;
fold into mixture. Place in refrigerator for 2
hours, covered. Wet hands and form mixture
into 1" balls; drop into boiling water or stock
from soup. Cover tightly (and don't peek);
simmer for 20 minutes.
MATZO MARROW BALLS
2 T. marrow (or chicken
fat)
2 eggs
1/2 t. salt
1/2 c. matzo meal
Cream chilled marrow or chicken fat. Stir in
well beaten eggs, add salt and enough meal
to make a soft dough. Refrigerate about 3
hours - until firm. Using a teaspoon to meas-
ure, shape into balls about the size of a wal-
nut. Wet hands with cold water to make
smooth balls. Drop these as you make them
into rapidly boiling water or soup. Balls will
float to the top. Shake potto float all the balls.
Turn down heat, cover pot and cook about
40 minutes. These may be prepared early
and reheated. A bit of parsley or nutmeg
may be added.
Mildred Carron
POTATO KNADLACH
6 medium potatoes
1 1/2 t. salt
3/4 c. matzo meal
(approx.)
2 eggs
salt water
chicken fat
Peel and boil potatoes, then mash, adding
salt. When cool, add slightly beaten eggs
and just enough meal to hold mixture to-
gether. Mold into egg shape and drop into
boiling salt water (1 teaspoon salt to 1 quart
water). Boil 20 minutes (covered), then brush
lightly with chicken fat and brown in 400°
oven, or serve with browned onions.
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(Hada860104)
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MANDLEN I
3 eggs beaten
1/2 t. potato flour
2/3 c. matzo cake meal
1/8 t. salt
Beat eggs, cake meal, potato flour and salt.
Knead well. Roll out on floured board to 1/4"
thickness. Cut into 1/4" cubes. Fry in deep fat
heated to 375° until brown. Drain and serve
in soup.
Ada Margolis
MANDLEN II
1/3 c. fat
2/3 c. water
1 1/2 t. salt
1/4 t. pepper
6 eggs
2 c. matzo meal
Mix fat, water and seasonings and bring to a
boil. Pour the liquid gradually onto the matzo
meal, mixing well with a fork. Beat the eggs
into the mixture; knead thoroughly. Grease
hands, and roll pieces of dough into marbles
about 3/8" thick. Place on greased cookie
sheet. Bake at 400° until brown.
Ada Margolis
SOUP MUFFINS
2 c. matzo farfel
1 t. salt
2 T. shortening
4 eggs
Soak farfel in 2 cups of warm water for 5 min-
utes. Drain by pouring into a colander and
pressing the water out with a spoon. Add all
the remaining ingredients and stir well.
Grease muffin tins and fill 2/3 full. Bake at
375° for 30 minutes. Serve in hot soup. The
muffins are light and fluffy, similar to egg
kichel.
Ronnie Simon
CHEESE KREPLACH
3 eggs
3 T. butter, melted
3 T. milk
1 t. salt
1 c. matzo meal
1 c. dry cottage cheese
1/2 t. sugar
Beat eggs, add melted butter, milk and 1/2
teaspoon of salt. Add matzo meal gradually,
mixing well, and let stand 10 minutes. Mix
cheese with sugar and remaining salt. Roll
dough into balls, dip fingers into water and
press a hollow into each ball. Fill each hollow
with a tablespoon of cheese. Press edges of
hollow together to hold in cheese. Drop balls
into boiling salted water and boil covered for
15 minutes. Serve warm with sour cream.
Ada Margolis
MATZO POTATO KUGEL
6 large Idaho potatoes,
raw
1/2 c. matzo meal
1 1/2 t. salt and a turn or 2
of fresh ground
pepper
6 eggs
3 T. chicken fat (or oil)
1 medium onion
Use a 3-quart oblong glass baking dish.
Peel potatoes and soak in ice water about 1/2
hour. Beat eggs until thick (about 15 min-
utes). Have eggs ready when you start to
grate potatoes. Also heat oven to 375°.
Grate potatoes into a large bowl using me-
dium grater. Do not use fine holes or your
pudding will be heavy. Grate quickly, using a
long stroke. Grate onion fine. Mix grated
vegetables, seasoning, eggs; add matzo
meal last. Melt chicken fat in baking dish in
oven. Pour potato mixture into hot dish.
Bake for 45 minutes to 1 hour until nice and
brown.
You may prepare this early in the day and
bake your kugel for 1/2 an hour. Finish baking
when you are ready to serve. You may pre-
pare this ahead of time and cover with plas-
tic wrap, with the wrap touching the pud-
ding in the baking dish. The big problem
with potato kugel is that the potatoes turn
dark. One avoids this by mixing and baking
as soon as potatoes are grated.
Mildred Carron
Ed Note: by using the food processor to
grate potatoes, you can speed the grating
process and avoid potatoes browning.
Eggs may also be beaten in processor after
potatoes are poured into baking dish. Ex-
periment with processor to get desired po-
tato texture.
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(Hada860105)
Hada860105.txt
MATZO CHEESE KUGEL
2 large onions, grated or
chopped fine
2 T. butter
5 matzos
1/2 lb. cottage cheese
2 eggs, beaten
1/2 t. salt
Fry onions in butter until brown; cool. Crush
matzos, soak in cold water for 2 minutes,
drain and press out well. Mix onions and
matzos with cheese, eggs, and salt. Place in
greased pudding dish and bake at 400° until
brown (about 1/2 hour).
CARROT LATKES
2 c. fresh carrots,
grated (about 6
medium)
1 medium onion, grated
3 eggs
1/2 c. matzo flour (or
meal)
3/4 t. salt
1/2 t. baking powder
dash of pepper
vegetable oil for
frying
In a large bowl combine carrots and onion.
Mix in eggs, matzo flour, salt, baking
powder and pepper; beat thoroughly. In a
large heavy skillet heat oil to the depth of
about 1/8". Drop batter by heaping table-
spoons into oil and cook until browned, 2-3
minutes on each side. Drain on toweling
after cooking.
Freezes well. To reheat after freezing, bake
on foil-lined baking sheet at 450° for 10 min-
utes. Serve with applesauce or sour cream.
Yield: 8-10 medium latkes
Shira Klein
MATZO STUFFED BREAST OF VEAL
1 large onion, diced
1/2 c. celery, diced
1/4 lb. mushrooms,
sliced
2 T. chicken fat
2 T. minced parsley
1 c. matzo meal
3/4 t. salt
dash pepper
1 3/4 c. hot water
1 egg, beaten
1 10-oz. can tomato
sauce
1 sauce can water
4 1/2-5 lbs. breast of veal,
with pocket
1 t. paprika
Sauté onion, celery and mushrooms in
chicken fat. Add parsley, matzo meal, salt
and pepper, hot water and egg. Fill veal
pocket with mixture. Place in pan and add
tomato sauce and water. Sprinkle meat with
paprika. Cover and roast 2 1/2 hours at 350°,
basting frequently. Uncover for last 1/2 hour.
Yield: 6-8 servings
Miriam Shaw
MATZO FARFEL STUFFING
1/4 c. chicken fat (or
shortening)
2 large onions, minced
2 celery stalks, diced
(optional)
1/4 lb. mushrooms,
sliced (optional)
3 1/2 c. farfel
1 t. salt
1/4 t. pepper
1 t. paprika
1 t. ginger
2 c. chicken soup
Using large skillet, sauté onions (or onions,
celery and mushrooms) in chicken fat until
tender. Add farfel; stir until lightly browned.
Combine seasonings and chicken soup, and
add to skillet slowly. Cook over low heat until
all liquid is absorbed.
Yield: 6 servings
Miriam Shaw
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(Hada860106)
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ORANGE GLAZED MATZO STUFFED CAPON
2 5-6 lb. capons
salt
1/2 c. onion, chopped
1/2 c. apple, chopped
1/4 c. margarine
4 c. matzo farfel
1 egg, beaten
1/2 c. raisins
1/4 c. dried apricots,
chopped
1/2 t. grated orange rind
garlic salt
GLAZE:
3/4 c. apricot jam
1/4 t. cinnamon
1/2 c. orange juice
Wash and salt capons. For stuffing: Cook
onion and apple in margarine. Mix with next
5 ingredients. Stuff. Sprinkle top of capons
with garlic salt. Roast at 350° for 2 hours.
Baste occasionally.
Heat and stir glaze ingredients until jam is
melted. About 30 minutes before capon is
done, baste with glaze.
Anne Sichel
MATZO FILLED PINWHEEL MEAT LOAF
2 lbs. lean ground beef
3/4 c. matzo meal
1/4 c. tomato juice
2 eggs
1 t. salt
1/4 t. pepper
FILLING:
2 matzos, crumbled fine
3 T. onion, minced
3 T. chicken fat (or oil)
1/2 t. salt
dash of pepper
1/3 c. hot water
TOPPING: (optional)
tomato-mushroom
sauce
Mix beef with meal, juice, eggs and season-
ing. Make a ball and roll between 2 sheets of
waxed paper into a rectangle 1/2" thick. Re-
move top sheet. Spread meat with filling
(which may be prepared in advance). Using
waxed paper as a guide, roll like a jelly roll.
Remove bottom paper when you place this
in a greased shallow baking pan. Cover with
sauce and bake for 1 hour at 350°.
Yield: 6-8 servings
Hilma Geffen
CHEESE BLINTZES
3 eggs, beaten
1/2 t. salt
1 1/2 c. water
3/4 c. cake meal
FILLING:
1 lb. dry cottage
cheese
1 egg
1/2 t. sugar
1/2 t. salt
1 T. thick cream
To the beaten eggs add the salt; alternately
add a little of the cake meal and water, mix-
ing thoroughly. Pour into a small hot greased
frying pan only enough batter to make a very
thin pancake, tipping pan from side to side.
Toss out on a towel fried side up. Make a
number of sheets this way.
For filling: Press cheese through a sieve;
add remaining ingredients and beat until
smooth.
Place a heaping tablespoon of filling on
each sheet. Fold sides of sheet in over mix-
ture to form an envelope, and fry again on
both sides until brown.
Ada Margolis
MATZO PLETZEL
2 white matzos
boiling water
3-4 eggs
salt, pepper to taste
1/2 onion grated
(optional)
Break matzos into small pieces. Pour boiling
water to cover over them and let stand a few
minutes. Then drain the matzos. Add the
eggs and seasonings and beat all ingre-
dients together very well. Heat frying pan
and grease well. Pour batter in.
Can be served with jelly, syrup or sour
cream.
Yield: 4 good-sized omelets
Hannah Zwerdling
MATZO BREI
2 matzos per person
beaten eggs, just
enough to moisten
matzos
margarine (or butter)
salt to taste
Break matzos into colander. Pour boiling
water over matzos just to wet. Combine
matzos and eggs. Melt margarine in frying
pan. Pour in mixture. Fry till brown. Break up
as you turn to fry other side till brown.
My beloved daughter, Ann, of blessed
memory, was a fine cook and always made
this recipe for the family. We all loved it and
often had it even when it wasn't Passover.
Carol Finerman
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(Hada860107)
Hada860107.txt
PASSOVER BAGELS
1 1/2 c. water
1/2 c. oil
2 c. matzo meal
2 T. sugar
salt
4 eggs
Boil water and oil together; pour hot mixture
into matzo meal. Add sugar and salt and let
stand until cool. Beat the eggs and pour over
mixture. Mix well and let stand until firm.
Make round balls in hand. Press finger into
center to make hole. Bake on greased tin at
350° until light brown.
Ada Margolis
ROZ' PASSOVER ROLLS
1 c. matzo meal
1 c. cake meal
1/2 c. oil
1 c. boiling water
1 t. sugar
1 t. salt
5 eggs
Mix all ingredients except eggs in mixer. Add
eggs, 1 at a time, beating after each addition.
Grease a cookie sheet. Wet hands; make
dough into 12 rolls. Drop onto cookie sheet.
Bake at 400° for 45 minutes. Can be used for
sandwiches during Passover.
This recipe came from a very good friend.
Yield: 12 rolls
Rae Juni
PASSOVER MANDEL BROT
4 eggs, beaten
1 c. sugar
1 c. oil
1 c. matzo cake meal
1 c. potato starch
1 c. chopped nuts
1/8 c. lemon juice
Mix eggs and sugar; add other ingredients.
Pour in 3 strips on greased cookie sheet.
Bake at 350° for 40 minutes. Slice diagonally
while warm. Turn on sides. Bake 10 more
minutes until toasted. You may want to turn
slices again.
Yield: about 36 slices
Carolyn Lichter
ALMOND COOKIES
1/2 c. cake meal
1/4 c. potato flour
1/2 c. sugar
1/2 c. almonds, chopped
2 eggs, slightly beaten
Mix and sift cake meal and potato flour. Add
sugar, almonds and eggs. Roll dough out on
potato flour mixed with sugar. Cut; bake on a
greased cookie sheet at 400° until brown.
Ada Margolis
ALMOND MACAROONS
1/2 lb. blanched almonds,
ground fine
2 egg whites
2 c. powdered sugar
grated rind of 1 lemon
2 t. cake meal
Beat egg whites until stiff, mix other ingre-
dients, and fold in. Grease cookie sheet;
dust it thickly with cake meal. Drop batter by
teaspoons onto cookie sheet, allowing room
for cookies to spread. Bake at 300° for 15
minutes, then increase heat to 375° to let
macaroons brown. Remove from pan when
cool.
Ada Margolis
MOCK OATMEAL COOKIES
1 c. matzo meal
3/4 c. sugar
1/2 t. cinnamon
1 c. matzo farfel
1/2 c. nuts, chopped
1/2 c. raisins
2 eggs
1/3 c. butter (or mar-
garine) melted
Mix together the dry ingredients, then beat
the eggs and butter into the mixture. Drop in
rough lumps about the size of a small egg,
onto a greased cookie sheet and bake at
350° for 30 minutes. Allow room for cookies
to spread.
Ada Margolis
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(Hada860108)
Hada860108.txt
APRICOT SQUARES
1/2 lb. butter
1 c.sugar
1 t. vanilla
1 T. grated lemon rind
2 egg yolks
2 c. cake meal
1/4 c. lemon juice
1 lb. apricot preserves
nuts (optional)
Cream the butter with the sugar. Add vanilla
and grated lemon rind. Add egg yolks; mix
well. Add cake meal and mix. Take 1/4 of
dough, wrap and freeze. Pat 3/4 of dough into
9 x 13" pan on bottom and sides. Bake at 325°
for 20 minutes. While baking, combine
lemon juice with the apricot preserves.
Spoon over the hot crust; sprinkle nuts over
top if desired. Roughly grate the remaining
dough and sprinkle on top of preserves.
Bake at 325° for 30-35 minutes; cool. Cut in
squares.
Carolyn Lichter
PASSOVER PIE CRUST
1 1/4 c. matzo meal
1/4 c. sugar
1/2 t. cinnamon
1/4 t. salt (optional)
1/3 c. butter, melted
2 T. Passover cherry
wine
Combine dry ingredients. Stir in butter, then
wine, mixing until thoroughly blended. Press
into a 9" pie plate. If you are using a metal pie
plate, bake at 375°; for a glass pie plate bake
at 350°. Bake for 10-12 minutes. Cool before
filling.
Claire Bernstein
PASSOVER DATE CREAM PIE
1/4 c. unsweetened cocoa
3 T. potato flour
1/4 t. salt
3/4 c. sugar
1 c. sour cream
1/2 c. water
1/2 c. Passover cherry
wine
3 eggs, separated
1 c. fresh dates,
chopped (optional)
Mix cocoa, potato flour, salt and 1/2 c. sugar in
a sauce pan. Add sour cream; stir in water
and wine. Cook, stirring, over medium heat
until smooth and thick. Mix egg yolks with a
fork; spoon a little hot mixture into yolks. Mix
this into the hot mixture and continue stirring
for 3-5 minutes until spoon is coated. Re-
move from heat. Beat egg whites a bit and
add 1/4 cup sugar. Beat until whites form soft
peaks; fold gradually into hot mixture. Fold in
dates. Turn into Passover pie shell. Chill.
Claire Bernstein
Ed. Note: You may serve this in custard
cups, perhaps over cubes of dried cake.
PASSOVER JELLY ROLL
4 eggs, separated
1/2 c. sugar
grated rind of 1/2
orange or lemon
1/2 c. matzo cake meal
1/4 t. salt
apricot or raspberry
jam
Beat yolks and sugar together until light; add
grated rind and cake meal which has been
sifted 4 times. Add salt to egg whites, beat
until stiff and fold into dough. Line a pan
about 8 x 12" with waxed paper; spread
dough on evenly, and bake at 350° for 12
minutes. When done, lift out paper with cake
and place on a damp cloth for a few minutes,
then invert on waxed paper sprinkled with
powdered sugar. Remove paper from cake,
spread with jam (beaten smooth), and roll
up. Wrap in waxed paper, then in the damp
cloth for about 15 minutes so that the roll will
hold its shape. Remove wrapping and dust
with powdered sugar. Slice.
PASSOVER NUT TORTE
9 eggs, separated
1 c. sugar
2 T. matzo cake flour
1 lb. nuts, shelled and
ground
1 T. lemon juice (or
wine)
Beat yolks well. Add sugar, flour, nuts and
flavoring, beating until well-blended. Beat
egg whites until stiff. Fold into batter. Bake in
ungreased pan 40-45 minutes at 350°.
Bea Kahn
DATE TORTE
4 eggs
1/4 t. salt
1 c. sugar
1/4 c. potato starch
1/4 c. matzo cake meal
1 lb. pitted dates, cut up
2 c. walnuts, cut in large
pieces
Beat eggs and salt until thick and lemon-
colored. Add sugar gradually and beat some
more. Sift potato starch and meal together;
mix through dates. Add this to egg mixture
and fold together. Fold in walnuts. Bake in a
9" square pan that has been lined with
waxed paper. Bake at 350° for 40- 45 min-
utes. Cool in pan for 15 minutes. Invert and
remove paper.
This may be frozen.
Beulah Elving
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(Hada860109)
Hada860109.txt
CHREMSEL
1 1/4 C. hot milk
3/4 c. matzo meal
1 t. sugar
1/4 t. salt
4 eggs, separated
Pour hot milk over dry ingredients and let
stand. Mix in beaten egg yolks, then fold in
stiffly beaten egg whites. Drop by table-
spoons on a hot greased griddle, or fry in hot
melted shortening. Fry until brown on both
sides.
Serve with powdered sugar, jelly or fruit
sauce.
CHREMSEL WITH WINF
1 c. matzo meal
1 c. wine
1 T. almonds, chopped
1 t. sugar
1/4 t. salt
4 eggs, separated
Sift the meal into a bowl; bring wine to the
boiling point, then stir it into the meal. Add al-
monds, sugar, salt and beaten yolks of eggs.
Add stiffly beaten egg whites to the mixture.
Drop by tablespoons into deep fat heated to
375°; fry until brown. Drain on brown paper.
Sprinkle with powdered sugar.
CHREMSEL WITH ALMONDS AND RAISINS
8 eggs, separated
3/4 c. sugar
rind of 1 lemon
raisins
10 matzos, soaked in
water and squeezed
dry
1/2 c. almonds, ground
butter (or margarine)
sugar and cinnamon
mixture
Beat egg whites. Cream egg yolks and
sugar. Add next 4 ingredients. Fold in beaten
egg whites. Fry in small amount of butter,
turning only once. Sprinkle with sugar and
cinnamon mixture.
Anne Sichel
PASSOVER BANANA SPONGE CAKE
7 eggs, separated
1 c. sugar, divided in 1/2
1 t. salt
1 t. vanilla
1 t. lemon juice
1 c. bananas, mashed
1/2 c. matzo cake meal
1/2 c. potato starch
1 c. walnuts, chopped
fine
Beat whites until stiff but not dry. Gradually
beat in 1/2 cup sugar. Set aside. Beat yolks
with 1/2 cup sugar until very thick. Add salt,
vanilla and lemon juice. Beat well. Add ba-
nanas and beat well. Sift meal with starch
and fold into yolk mixture. Fold in whites and
nuts. Bake in a tube pan in 325° oven for 45
minutes to an hour, testing with a broom
straw.
Ceil Pear
SPONGE CAKE
10 eggs, separated, at
room temperature
1 c. sugar
1/2 c. matzo cake meal
1/2 c. potato starch
1/2 c. orange juice + 1 T.
grated rind
1/2 lemon, juice + 11.
grated rind
1/4 c. oil
dash of salt
Sift cake meal and potato starch together 3
times. Beat egg whites until stiff but not dry.
Remove beater from whites and beat yolks.
While yolks are beating, fold sifted sugar into
whites, then fold sifted dry ingredients into
whites. Add juices and oil to yolks and beat
very light. Fold the yolks into the mixture.
Bake in 10" ungreased angel food cake pan
for 1 hour at 300°. Invert to cool.
Special Chocolate Variation: Add 2/3 cup
melted and cooled chocolate bits and 2 jig-
gers of brandy to yolk mixture.
Marilyn Krimm's sister-in-law,
Bess Neveloff
NUT SPONGE CAKE
2 c. sugar
juice and grated rind
of 1 lemon
12 eggs, separated
1 c. matzo cake meal
1 t. potato flour
2 c. chopped nuts
(optional)
Add sugar to egg yolks, and beat until thick.
Beat egg whites until stiff, and fold into mix-
ture. Add juice and grated rind of lemon. Mix
and sift cake meal and potato flour; fold into
mixture gradually. Fold in chopped nuts.
Bake in ungreased 10" tube pan at 325° for 1
hour. Cool upside down.
Ada Margolis
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(Hada860110)
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WINE AND NUT CAKE
12 eggs, separated (room
temperature)
1 c. sugar
1 c. wine
1 c. matzo cake meal,
sifted
salt (optional)
1 t. cinnamon
1 c. walnuts, chopped fine
Beat yolks and sugar until thick and lemon
colored. Alternately add meal and wine to
yolks. Add salt, cinnamon and nuts. Set
aside. Beat whites until stiff; fold into yolk
mixture. Pour into ungreased tube pan.
Bake at 325° for 1 hour. Invert to cool.
Sprinkle with whip if desired.
Ceil Pear
ALMOND CAKE
7 eggs, separated
1 c. sugar
1 T. almond flavoring
1/2 lb. unblanched
almonds, ground
Beat egg yolks well; add sugar; beat till thick.
Beat whites till stiff. Add whites and nuts al-
ternately to yolks.
Use ungreased 10" spring form and bake at
325° for 1 hour. Invert pan on a rack and let
stand till cool.
Helen Aminoff
APPLE CAKE
BATTER:
6 eggs
1 c. oil
1 c. sugar
2 c. cake meal
2 T. potato starch
1/2 t. salt
APPLE MIXTURE:
8 large apples, pared
and sliced
1/4 c. lemon juice
1/3 c. sugar
1 T. cinnamon
1 T. potato starch
TOPPING:
3/4 c. chopped nuts
cinnamon and sugar
to taste
Preheat oven to 350° (325° for glass pan).
Beat eggs, add sugar, oil, cake meal, potato
starch and salt. Combine apple mixture in-
gredients. Fold apple mixture into batter and
evenly distribute into a greased 9 x 13" pan.
Sprinkle with topping ingredients. Bake 1
hour or more.
Myrna Miller
CHOCOLATE CAKE
10 eggs, separated (room
temperature)
1 c. sugar
6 oz. bittersweet choco-
late, melted and
cooled
2 c. walnuts, finely
chopped
Grease a 10" spring form pan. Melt choco-
late and let it cool. Beat yolks and sugar until
thick and lemon-colored. Blend in cooled
chocolate. Fold in the nuts. Beat egg whites
until stiff but not dry; fold into batter. Bake at
350° about 1 hour. (Center should spring
back when lightly touched.) Cool in pan.
Eunice Faber
BANANA NUT CAKE
6 eggs, separated
1 c. sugar
2 medium bananas,
mashed
1/2 c. nuts, chopped
3/4 c. cake meal
pinch salt
Beat the egg yolks with the sugar until fluffy.
Add the bananas, cake meal, nuts and mix
well. In a separate bowl, beat the egg whites
until stiff. Fold the first mixture into the egg
whites, a little at a time. Pour into a greased
sponge cake tube pan and bake at 325° for
45-55 minutes.
Variations:
1. Add 1/2 c. chopped chocolate chips to the
batter before baking.
2. Frost with cream cheese frosting made by
beating 2. c. powdered sugar, 3-oz. cream
cheese, 1/2 lb. margarine and 2 t. vanilla.
I always use this recipe as a birthday cake.
Ronni Simon
WINE CAKE
12 eggs, separated, at
room temperature
2 c. sugar
1 c. Passover wine
1 c. chopped walnuts
1/2 t. cinnamon
1 lemon, rind and juice
1/2 c. potato starch
1 c. cake meal
pinch of salt
Beat yolks with the sugar in a large mixing
bowl. Add wine, nuts, cinnamon, lemon rind
and juice. Combine potato starch and cake
meal, then add to the yolk mixture with a
pinch of salt. Beat egg whites, 6 at a time in a
small mixing bowl until stiff. Fold into the yolk
mixture. Bake in a greased spring form tube
pan at 325° for 1 hour.
Ronni Simon
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(Hada860111)
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PASSOVER RASPBERRY ANGEL CAKE
2 3-oz. pkgs. raspberry
gelatin
dash salt
2 1/2 c. boiling water
2 10-oz. pkgs. frozen
raspberries,
defrosted
2 c. heavy cream,
whipped (or non-
dairy whipped
cream)
1 large angel food cake
or sponge cake
1/2 c. heavy cream,
whipped (or non-
dairy whipped
cream) for frosting
Dissolve gelatin and salt in boiling water.
Add berries; chill until partially set. Whip un-
til fluffy, then fold in whipped cream. Tear
sponge cake into pieces and place in the
bottom of a regular angel food pan. Pour on
some of the raspberry mixture; then repeat
with cake and mixture to fill cake pan. Use
rubber spatula to push into cake so that mix-
ture gets around cake pieces.
Refrigerate about 6 hours. Unmold and frost
with whipped cream.
Yield: 8-10 servings
Joanne Beck
PASSOVER FRUIT WHIP
1 1/2 c. grated apples,
peaches or mashed
berries
1 T. lemon juice and
some grated rind
1 1/2 c. sugar
2 egg whites
Mix all together. Beat until very stiff. Use be-
tween and on top of cakes or for fillings.
This makes a lot of whip.
PASSOVER STRAWBERRY FROSTING
1 egg white
pinch of salt
1 1/2 c. sugar
1 c. strawberries,
crushed
Beat the egg white with the salt. Gradually
add the sugar, beating constantly. Add
strawberries and beat until stiff (about 20
minutes). Cover cold cake. Garnish with
whole berries if desired.
June Weiss
MATZO MEAL DOUGHNUT
1/3 c. shortening
2/3 c. water
1 T. sugar
1/4 t. salt
1 c. matzo meal
3 eggs
confectioner's sugar
Boil shortening, water, sugar and salt. Add
the matzo meal, stirring well. Let mixture boil
for a second. Remove from heat and beat
well. Add eggs 1 at a time, beating well after
each addition. Take bits of the dough into
well greased hands and roll into balls 2" in
diameter. Dip finger in water and make a
hole through the center of each ball. Place
on a greased pan and bake at 375-400° for 1
hour. Roll in confectioner's sugar while hot.
Mrs. Sperling
PASSOVER CREAM PUFFS
1 c. water
1/3 c. butter (or mar-
garine)
1 c. matzo meal
1/2 t. salt
4 eggs
Boil water and fat in sauce pan. While boil-
ing, pour in salt and matzo meal. Continue
cooking and stirring until batter no longer
sticks to sides of pan. Remove from heat.
Add unbeaten eggs 1 at a time, beating well
after each addition. Drop by tablespoons on
a greased cookie sheet. Bake 25 minutes at
450°. Reduce oven to 325° and bake 45 min-
utes longer. When cool, cut in half and fill
with whipped cream, custard, fruits, etc.;
sprinkle tops with confectioner's sugar.
Smaller puffs can be made by dropping
batter from a teaspoon.
Yield: 12 good-sized puffs
Mrs. Sperling
PASSOVER CUSTARD FILLING
2 eggs
3/4 c. sugar
1 T. potato flour
juice of 1 lemon
1 t. butter
1 c. water
Beat eggs well and add sugar and flour,
beating it in slowly. Add juice of the lemon,
butter and water slowly. Cook in top of dou-
ble boiler until thick, stirring constantly; cool.
While cooling, stir occasionally to avoid
lumps. Use as filling in cream puffs.
Mrs. Sperling
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(Hada860112)
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PASSOVER PUDDING
1 c. matzo meal
2 large eggs
1/2 c. milk
pinch of salt
2 apples peeled, cored
and cut up
cinnamon and sugar
apricot jam
Beat together first 4 ingredients. Place all in
glass casserole. Top with cinnamon, sugar
and apricot jam. Bake at 350° for 45
minutes.
Mildred Carron
HOT BAKED FRUIT
1 large can each: pears,
peaches, apricots,
pineapple chunks
1 8-oz. jar maraschino
cherries
1 can Passover
macaroons
3/4 c. brown sugar
1 t. cinnamon
1/2 c. melted butter or
margarine
1/4 c. slivered almonds
sherry (a sprinkle)
Drain the fruit and gently mix it together.
Layer half the fruit in a 2 1/2-quart casserole.
Sprinkle with half the macaroon crumbs. Top
with the remaining fruit and another layer of
macaroon crumbs. Mix the melted butter,
brown sugar and cinnamon together; pour
over the top of the casserole. Bake at 325°
for 1 hour. Sprinkle with sherry and almonds.
Serve hot.
Variations: I usually double this recipe to
serve 12 and change the proportions of the
fruit according to what I have on hand. The
recipe can also be made with spices other
than cinnamon. I have tried curry as a
variation.
Coconut cookies may be substituted for
Passover macaroons for non-Passover use.
Ronni Simons
Glossary
AFIKOMEN-The Passover matzo; in
the ceremony, blessed and hidden for
discovery by the children of the family,
for which they are given prizes.
BAGEL-Hard, round doughnut-
shaped roll, irrevocably wedded to its
fellow-travellers, smoked salmon and
cream cheese.
BALABUSTEH-The maternal over-
seer of the Jewish home and larder:
under whose watchful eye masterfully
concocted aromatic morsels are born
to tantalize the family.
BAR/BAT MITZVAH-The day a
young person (usually age 13) is
called to read from the Torah. From
that time he or she is considered an
adult.
BLINTZES-Cheese or other fillings
wrapped with a thin dough, fried, and
garnished with sour cream-and
never forgotten.
BORSCHT-Beet soup, served hot or
cold.
BRIT-Ceremony of circumcision.
CHALLAH-White egg bread, twisted
and sprinkled with poppy-seeds; spe-
cial treat for shtetl Jews on Shabbat,
as a departure from the daily fare of
black bread.
CHALLAH-COVER-Cloth put over
the challah. Also known as deckel.
CHANUKAH-The Festival of the
Lights and celebration commemorat-
ing the victorious return of the Mac-
cabeean brothers to the Temple.
CHAROSES-An apple, chopped,
with cinnamon, wine, and nuts added,
symbolizing the mortar the Jews had
to prepare while in Egyptian bondage.
CHOMETZ-Food prohibited during
Passover, when leaven is not eaten.
CHREMSEL-Thick pancake, deep
fried; can be stuffed with fruits or nuts.
DREIDL-A type of spinning top
played with during Chanukah.
EINLAUF-An egg and flour mixture
dropped into soup.
EREV YOM TOV-The night before a
holiday.
FARFEL-Noodle dough chopped into
bits.
FLEISHIK-Foods derived from the
meat of mammal or poultry. Also de-
scribes the utensils in which such
foods are prepared and served.
GEFILTE-Filled.
GEFILTE FISH-A potpourri of sea-
soned ground fish formed into balls;
served as an appetizer on Shabbat
and holidays.
GELT-Money.
GRIBENES-Crisp scraps of skin and
onions left from rendering poultry fat.
HAGGADAH-The account of the
Passover story read during the Seder.
HELZEL-Stuffed neck of chicken or
other poultry.
HEIZENBLOZEN-Cookie dough
that expands when fried in deep fat.
HOLISHKES-Meatballs wrapped in
cabbage leaves and boiled or baked
in a sauce.
HAMANTASHEN-Three-cornered
cakes made of sweet dough and
thickly filled with poppyseeds, rai-
sins or prunes. Eaten on Purim.
KASHA-Buckwheat groats.
KICHEL-Cookie or small cake
(plural: kichlach).
KIDDUSH-Blessing over the wine.
KISHKA-Stuffed intestine.
KNAIDLACH-Matzo balls.
KNISHE-Pastry dough with various
fillings.
KOFTELES-Meatballs.
KOSHER-Clean, according to Jew-
ish law.
KREPLACH-Chopped meat or
cheese wrapped in dough and boiled.
---------------------------------------------------------------------
(Hada860113)
Hada860113.txt
KUCHEN-Cake or loaf made with
yeast dough.
KUGEL-Pudding.
KULICH-Russian yeast-cake.
LATKE-Pancake.
LOX-Smoked salmon, a necessity
with bagels.
LUKSHEN-Noodles.
MANDEL-Almond.
MANDLEN-Soup nuts.
MATZO-Unleavened bread.
MENORAH-Candelabra used for
the Chanukah lights.
MEGILLAH- The Book of Esther,
traditionally read on the eve of
Purim.
MILKHIK-Foods derived from milk
and made with those products.
Refers also to the utensils used to
prepare and serve such foods.
MISHLOACH MANOT-Exchange of
food gifts on Purim.
MOROR-Bitter herbs eaten on
Passover.
MOHN-German for poppyseed.
NAHIT-Boiled and salted chick-peas.
PAREVE-Neither milkhik nor
fleishik; a neutral food category.
PESAHDIK-Passover food;
having to do with Passover.
PASSOVER-Holiday celebrating
the deliverance of the Jews from
Egyptian bondage.
PESACH-Passover. See above.
PIROGEN-Cooked meat rolled in
dough and baked in small cakes.
Served as a side dish with soup.
PIROZHKI- Same as PIROGEN
only usually smaller.
PTCHA-Calf's foot, jellied.
PURIM-Feastof Esther, commem-
orating the victory of the Jews over
the Persians.
ROSH HASHANAH-The Jewish
New Year.
RUGALACH-Rich dough rolled and
formed into crescent-shaped cakes.
SEDER-The Passover celebration
and service held on the first two
nights of Passover.
SHABBAT-The Sabbath.
SHAVUOTH-The Pentacost; Feast
of Weeks, falling 50 days after Pass-
over. The occasion for Confirmation.
SHALACH MONOS-Money given
to the poor on Purim.
SCHMALTZ-Fat.
SHEHEHEYANU-Blessing for a
happy occasion.
SHTRUDEL-Dough, rolled paper-
thin and filled with nuts, fruits, jam,
cinnamon, sugar, and then rolled in
jelly roll fashion.
SUKKAH-Hut hung with fruit and
vegetables of the harvest, erected
for Sukkoth.
SUKKOTH-Festival of the Harvest.
TAIGLACH- A Jewish confection
made of pieces of dough boiled in
honey with nuts, raisins and spices.
TAM-An intangible Jewish flavor,
taste or charm.
TCHAV-Sorrel or spinach soup.
TCHOLENT-A meat and vegetable
stew cooked in the oven overnight.
Designed to meet the need for a hot
dish on Shabbat.
TZEDAKA-Charity
TZIMMES-Sweet and sour cas-
serole cooked with carrots, prunes,
sweet potatoes.
VERENICKES-Tart, filled with fruit
or cheese.
YAHRZEIT-Remembrance of death
of a family member.
YOM KIPPUR- The Day of
Atonement.
YOM TOV-Holiday.
Index
APPETIZERS
Babaganoosh 20
Caviar Pie 22
Cheddar Cheese Appetizers 20
Chopped Eggplant 18
Chopped Herring 21
Chopped Liver 18
Egg Foo Young Puffs 26
Eggplant Caviar 19
Humas & Tochina 20
Judy Brooks' Spicy Almonds 23
Meat Stuffed Mushrooms 23
Middle Eastern Appetizer
Meatballs 25
Miniature Egg Roll 27
Pumpernickel Pie 19
Salmon-Egg Pâté 22
Scandinavian Herring 21
Spinach Dip 21
Spinach Dip 21
Stuffed Mushrooms 23
Stuffed Mushrooms 24
Sweet & Sour Meatballs 24
Veal Balls 25
Vegetable Chopped Liver 18
BEEF
Beef Bourguignon 116
Beef Brisket 112
Beef & Noodles 117
Beef Vegetable Soup 33
Brisket 111
Brisket of Beef 111
Bubie's Meatballs with Chicken
Giblets 100
Cantonese Meatballs 120
Carnatzlach (Mititei) Rumanian
Skinless Sausage 127
Chili 121
Corned Beef & Cabbage 126
Easy Stew 117
Ground Beef Cabbage Casserole 119
Holishkes 119
Hungarian Goulash 113
Mama's Jerkoyah (Pot Roast) 113
Marinated Flank Steak 118
Matzo Filled Pinwheel Meat Loaf 208
Meal in a Squash 121
Meat Stuffed Mushrooms 23
Middle Eastern Appetizer
Meatballs 25
Mom's Brisket 112
Mom's Easy Pepper Steak 115
My Friend Ginny's Shish-Kebob 118
Paella 107
Pickled Beef 115
Pickled Tongue or Corned Beef 126
Sauce Bolognese 128
Savory Meat Loaf 120
Sprinkled Steak 116
Stuffed Cabbage 118
Super Meat Marinade 127
Sweet & Sour Meatballs 24
Sweet & Sour Meatballs 119
Sweet & Sour Prune Tzimmes 114
Sweet Nettie's Pot Roast 113
Tcholent 110
Tongue with Sweet & Sour Sauce 127
Tzimmes 114
Vegetable & Meatball Soup 34
BEVERAGES
Aunt Rose's Punch 200
Cherry Cordial 198
Concord Grape Wine I 197
Concord Grape Wine II 197
Halina's Cherry Liqueur 199
Orange Slush Punch 200
Peach Brandy 198
Raisin Wine 198
Strawberry Sparkler 199
Yummy Punch 199
BREADS
Aunt Lore's Bread 138
Bagels 142
Bran Muffins 143
Breakfast Brioche 144
Carrot Muffins 143
Challah 138
Custardy Popovers 145
Mother's Brown Bread 141
Passover Bagels 210
Passover Rolls 210
Refrigerator Yeast Dough 140
Rye Bread 139
Soup Muffins 204
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(Hada860114)
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CAKES & ICINGS
Almond Cake 216
Almond Coffeecake & Variations 188
Apple Cake 178
Apple Cake 216
Apple Coffee Cake 178
Applesauce Cake 179
Apple Squares 179
Aunt Lena's Cheesecake 181
Banana Nut Cake 217
Birthday Cake & Frosting 191
Buttermilk Poppyseed Coffee
Cake 184
Carrot Cake 180
Cheesecake-Quick & Easy 181
Chocolate Cake 217
Chocolate Cheesecake 183
Coffee Cake 183
Cream Cheese Frosting 180
Easy to Make Cake 189
Fresh Apple-Walnut Cake 179
Grandma's Apple Cake 178
Honey Cake I 185
Honey Cake II 186
Honey Cake III 186
Kulich 184
LinzerCake 191
Marble Chocolate Cheesecake 182
New York Cheesecake 182
Nut Sponge Cake 215
Pareve Chocolate Cake 189
Passover Banana Sponge Cake 215
Passover Jelly Roll 213
Passover Raspberry Angel Cake 218
Putterchuchen 185
Ricotta Cheesecake 180
Russian Coffee Cake 189
Sponge Cake 215
Walnut Pineapple Cake 190
Wine Cake 217
Wine & Nut Cake 216
Yeast Cake 187
Yummy Chocolate Cake 190
CASSEROLES
Baked Lima Bean Casserole 46
Baked Tomatoes with Sesame Seeds 55
Balkan Vegetable Casserole 58
Blintze Souffle 130
Broccoli Casserole 47
Butternut Squash Casserole 55
Chicken Casserole 101
Chicken Casserole A La Rehovoth 102
Eggplant Casserole 51
Fish Casserole 91
Ground Beef-Cabbage Casserole 119
Peanut-Topped Eggplant 51
String Bean Casserole 47
Sweet Potato Pear Casserole 55
CHEESE (See EGGS & CHEESE)
CHICKEN
Bess' Baked Chicken 104
Bubie's Meatballs with Chicken Giblets 100
Chicken & Almonds 102
Chicken Breasts in Lime Juice 104
Chicken Cacciatore 101
Chicken Casserole 101
Chicken Casserole A La Rehovoth 102
Chicken with Chick Peas 101
Chicken Nancy 103
Chicken in Orange Sauce 103
Chicken Porkolt 105
Committee Chicken Soup 30
Cranberry Chicken 105
"Donor" Chicken 106
Kofteles 99
Lemon Roast Chicken 104
Mama's Roast Chicken 98
Mother's Roast Chicken 99
Orange Glazed Matzo Stuffed
Capon 208
Paella 107
Schmaltz 98
Stuffed Helzel 100
Stuffed Kishka 100
COOKIES & SQUARES
Almond Cookies 211
Almond Macaroons 211
Apricot Squares 212
Beacon Hill Cookies 164
Bubby Rubin's Kichel 161
Bubby Saulsen's Mandel Bread 156
Chocolate Chip Cookies 163
Chocolate Chip Mandel Bread 155
Chocolate Triangles 163
EggKichlach 161
Grandma's Rocks 159
Grandma Ida Shokler's Bubiecha 160
Grandma Rose Glicksberg's Hamantashen 150
Hamantashen 152
Hamantashen Cookie Dough 149
Helen's Hamantashen Cookie Dough 152
Irene's Raspberry Squares 159
Love Knots 162
Low Cholesterol Date Squares 163
Mandel Broit 156
Matzo Meal Doughnuts 219
Meringue Tart Cookies 165
My Grandmother's Delkela 148
Passover Mandel Brot 210
Pecan Bars 162
Pecan Squares 164
Pineapple-Juice-Dough Poppy
Seed Pastry 157
Poppy Seed Cookies 159
Poppy Seed Cookies 161
Rugalach 153
Rugalach 153
Rugalach 155
Rugalach (or Horns) 154
Snow Balls (or Heizenblozen) 160
S. S. Rotterdam Hamantashen 151
Taiglach 162
The Easiest, Best Brownies
in the World 158
Whatever's-in-the-Kitchen Bars 158
Zemalach 157
DESSERTS
American Trifle 193
Bien Me Sabe Carmen 192
Cherry Freeze 193
Chremsel 214
Chremsel with Almonds and
Raisins 214
Chremsel with Wine 214
Creme Bailee 194
Curried Three Fruit Compote 194
Easy Chocolate Mousse 194
Flan Marguerita 192
Hot Baked Fruit 220
Mother-in-law Eyes 192
Passover Pudding 220
Pareve Ice Cream 193
DUCK
Bess Paper's Chinese Grand-
mother's Duck 107
EGGPLANT
Babaganoosh 20
Chopped Eggplant 18
Eggplant Baked with Tomatoes 52
Eggplant Casserole 51
Eggplant Caviar 19
Marinated Eggplant Salad 50
EGGS & CHEESE
Betty Becker's Slimmer Cheese
Pie 169
Blintzes 130
Blintze Souffle 130
Cheddar Cheese Appetizers 20
Cheese Blintzes 209
Cheese Kreplach 204
Cheese Kreplach 133
Cheese Kreplach 133
Cottage Cheese Florentine Mold 63
Eggs Strata-Varia-Tion 132
Israeli Chanukah Buckwheats 75
Lox&Eggs 131
Lox&Eggs 131
Luckshen & Cheese Kugel 84
Matzo Cheese Kugel 206
Matzo Pletzel 209
Nut & Celery Loaf 134
Pirogen Filling (Cheese) 73
Shirred Eggs a la Russe 132
Spinach Quiche 135
Verenickes with Cream Cheese 66
"You Name It" 134
FISH
Bacalao (Portuguese Salt Cod
Stew) 92
Baked Herring with Onions 90
Chopped Herring 21
Creamed Mackerel & Potatoes 92
Fish Casserole 91
Fish Paprikash 91
Flounder Puffs 89
Garlic Fish 86
Gefilte Fish 86
Great Lakes Fish Soup 32
Herring Salad 60
Low-Cal Tuna Dish 93
Lox&Eggs 131
Lox&Eggs 131
Mock Gefilte Fish 86
Paella 107
Pickled fish 87
Pickled Fish 87
Pickled Fish 88
Pickled Herring 89
Pickled Lox 88
Russian Fish Stew 91
Salmon Croquettes 90
Salmon-Egg Pate 22
Salmon Mousse 95
Scandinavian Herring 21
Smoked Salmon Spread 95
Sweet & Sour Fish 90
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(Hada860115)
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Tuna Chow Mein 94
Tuna Lasagna 94
Tuna Mornay 93
KNISHES
Aunt Sylvia's Potato Knishes 69
Kasha Knishes 67
Knishe Dough Made with
Potatoes 69
Liver & Potato Knishes 67
Potato Knishes 68
Rumanian Style Meat Knishes 70
KUGELS
Apple Kugel 83
Apricot Kugel 84
Lukshen & Cheese Kugel 84
Lukshen Kugel 82
Lukshen Kugel 82
Matzo Cheese Kugel 206
Matzo Potato Kugel 205
Noodle-Apple Pudding 83
Noodle Kugel 82
Onion Noodle Kugel 84
Potato Kugel 81
Processor Potato Kugel 81
Upside Down Noodle Puddling 83
LAMB
Fresno Lamb Shanks 122
Lamb with Marinade 122
MATZO (see PASSOVER)
MEAT (see BEEF; LAMB; POULTRY
and VEAL)
PASSOVER
Appetizers
Charoses 202
Easy Rossel 202
Eingemachts 202
Eggs & Cheese
Cheese Blintzes 209
Cheese Kreplach 204
Matzo Brei 209
Matzo Cheese Kugel 206
Baked Items
Passover Bagels 210
Roz' Passover Rolls 210
Soup Muffins 204
Meats
Matzo Farfel Stuffing 207
Matzo Filled Pinwheel Meat
Loaf 208
Matzo Stuffed Breast of Veal 207
Orange Glazed Matzo Stuffed
Capon 208
Side Dishes
Carrot Latkes 206
Matzo Pletzel 209
Matzo Potato Kugel 205
Potato Knadlach 203
Soup Accompaniments
Matzo Marrow Balls 203
Passover Knadlach 203
Sweets
Almond Cake 216
Almond Cookies 211
Almond Macaroons 211
Apple Cake 216
Banana Nut Cake 217
Apricot Squares 212
Chocolate Cake 217
Chremsel 214
Chremsel with Almonds & Raisins 214
Chremsel with Wine 214
Date Torte 213
Hot Baked Fruit 220
Mandlein I 204
Mandlein II 204
Matzo Meal Doughnuts 219
Mock Oatmeal Cookies 211
Nut Sponge Cake 215
Passover Banana Sponge
Cake 215
Passover Cream Puffs 219
Passover Custard Filling 219
Passover Date Cream Pie 212
Passover Fruit Whip 218
Passover Jelly Roll 213
Passover Mandel Brot 210
Passover Nut Torte 213
Passover Pie Crust 212
Passover Pudding 220
Passover Raspberry Angel
Cake 218
Passover Strawberry Frosting 218
Sponge Cake 215
Wine Cake 217
Wine & Nut Cake 216
PIES & TORTES
Apple Pie 168
Apple Shtrudel 175
Bavarian Torte 171
Betty Becker's Slimmer Cheese
Pie 169
Chocolate Torte 172
Chocolate Victorian Torte 173
Date Torte 213
Fabulous Chocolate Mousse Pie 170
Grandma's Deep Dish Apple Pie/
Cake 168
Grandma Ida Shokler's Shtrudel 176
Hungarian Apple Cake or Torte 167
Hungarian Plum Pie 171
Mrs. Ingber's Apple Cake or
Torte 166
Passover Date Cream Pie 212
Passover Nut Torte 213
Passover Pie Crust 212
Pie Crust 170
Pumpkin Pie 172
Shtrudel 174
Sour Cream Dough Shtrudel 176
Sour Cream Pastries 177
Walnut Torte 173
POTATOES
Aunt Sylvia's Potato Knishes 69
Blender Latkes 54
Creamed Mackerel & Potatoes 92
Knishe Dough Made with
Potatoes 69
Lox & Potato Soup 32
Matzo Potato Kugel 205
Pirogen (Pirozhki) 73
Pirogen Filling (Potato) 73
Potato Blintzes 72
Potato Knadlach 203
Potato Knishes 68
Potato Kugel 81
Potato Rice 76
Potato Soup 36
Processor Potato Kugel 81
Sweet Potato Pear Casserole 55
Twice Baked Potatoes 54
Zaydi's Potato Farfel Soup 30
POULTRY (see CHICKEN & DUCK)
RELISHES
Dill Pickles 49
Pepper Relish 54
Refrigerator Sweet Pickles 49
SALADS
Beet Salad 60
Beet Salad with Horseradish
Dressing 60
Broccoli Salad 61
Cottage Cheese Florentine
Mold 63
French Salad Dressing 62
Herring Salad 60
Horseradish Beet Mold 47
Large Lemon Gelatin Mold 62
Marinated Eggplant Salad 50
Pasta-Veggie Salad 61
Russian Vegetable Salad 62
Sliced Cucumber & Onion Salad 61
SIDE DISHES
Aunt Sylvia's Potato Knishes 69
Barley Pine Nut Pilaf 76
Carrot Latkes 206
Cheese Blintzes 209
Cheese Kreplach 204
David Eyre's Pancake 80
Easy Spaghetti Primavera 77
Israeli Chanukah Buckwheats 75
Kasha 74
Kasha Knishes 67
Kasha Russian Style 74
Kasha Stuffed Cabbage 75
Kasha Varnitchkes 66
Knishe Dough Made with
Potatoes 69
Liver & Potato Knishes 67
Mamaliga (Corn Meal Mush) 78
Pirogen (Pirozhki) 73
Pirogen (Cheese) 73
Pirogen Fillings 74
Pirogen (Potato) 73
Potato Blintzes 72
Potato Knishes 68
Potato Rice 76
Rice for Stuffing or Side Dish 77
Rumanian Style Meat Knishes 70
Spaetzel (Galushka) 78
Tabooli 75
Tasty Pasta 77
Vegetarian Lasagna 79
Verenickes 71
Verenickes with Cream Cheese 66
Verenickes with Fruit 66
SOUPS
Beef Vegetable Soup 33
Cabbage Borscht 35
Caggage Soup 32
Cherry Soup 40
Cold Cantaloupe Soup 41
Cold Cucumber Soup 39
Committee Chicken Soup 30
Cream of Cucumber Soup 38
Fruit Soup 41
"Gedechte" (Thick) Soup 33
Glorious Gazpacho 39
Grandma's Borscht 36
Great Lakes Fish Soup 32
Green Pea Soup 31
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Hada860116.txt
Lentil Soup 31
Lox & Potato Soup 32
Mushroom Soup 35
Persian Soup 40
Potato Soup 36
Ptcha (Calves Foot Soup) Hot 37
Ptcha, Cold 37
Quick & Easy Gazpacho 40
Russian Really Borscht 35
Split Pea Soup 31
Tasty Tchav 38
Tchav 38
Uncle Harry's Favorite Barley
Soup 30
Vegetable & Meatball Soup 34
Zaydi's Potato-Farfel Soup 30
SOUPS & ACCOMPANIMENTS
Einlauf or Triflach (Egg Drop
for Soup) 42
Farfel (Egg Barley) 43
Lukshen (Noodles) 42
Mandlen (Soup Nuts) 43
Matzo Balls 42
Passover Knadlach 203
STUFFINGS
Kasha Stuffed Veal Breast 123
Matzo Farfel Stuffing 207
Matzo Stuffed Breast of Veal 207
Orange Glazed Matzo Stuffed
Capon 208
Prune Stuffing for Turkey 106
Rice for Stuffing or Side Dish 77
VEAL
Breaded Veal Cutlet 125
Kasha Stuffed Veal Breast 123
Matzo Stuffed Breast of Veal 207
Veal Balls 25
Veal Paprika 124
Veal-Pepper Skillet 124
Veal Sauté with Herbs 123
Veal Scallopini with Mushrooms 125
TZIMMES
Party Tzimmes 56
Sweet & Sour Prune Tzimmes 114
Tzimmes 114
VEGETABLES
Artichokes Gratinée 46
Baked Lima Bean Casserole 46
Baked Tomatoes with Sesame
Seeds 55
Balkan Vegetable Casserole 58
Beet Salad 60
Beet Salad with Horseradish
Dressing 60
Blender Latkes 54
Broccoli Casserole 47
Broccoli Salad 61
Butternut Squash Casserole 55
Carrot Ring 48
Copper Penny Carrots 48
Dill Pickles 49
Eggplant Baked with Tomatoes 52
Eggplant Casserole 51
Eingemachts (Beet Preserves) 202
Gramma Helen's Cranberries 49
Horseradish Beet Mold 47
Kasha Stuffed Cabbage 75
Lecho 56
Marinated Eggplant Salad 50
Meal in a Squash-Stuffed
Acorn Squash 121
Meat Stuffed Mushrooms 23
Nahit (Chick Peas) 52
Onions Au Gratin 53
Party Tzimmes 56
Pasta-Veggies Salad 61
Peanut-Topped Eggplant 51
Pepper Relish 54
Potato Kugel 81
Ratatouille 52
Refrigerator Sweet Pickles 49
Russian Vegetable Salad 62
"Shaffer" Beans 46
Sliced Cucumber & Onion Salad 61
Spinach Dip 21
Spinach Dip 21
String Bean Casserole 47
Stuffed Mushrooms 23
Stuffed Mushrooms 24
Sweet Potato Pear Casserole 55
Swiss Onion & Zucchini Bake 53
Twice Baked Potatoes 54
Tzimmes 114
Vegetable Chopped Liver 18
Vegetable Stew 57
Vegetarian Patties 57
Viennese Red Cabbage 48
Zucchini Bake 59
Zucchini & Tomatoes 58
COOKBOOK ORDER FORM
Mail to:
ANN ARBOR CHAPTER
OF HADASSAH
P.O. Box 1734
Ann Arbor, Michigan 48106
Please mail copies of
Like Mama Used to Make...and More
@ $10.00 each plus $2.00 each for postage & handling.
Please make check payable to ANN ARBOR CHAPTER OF HADASSAH.
NAME
ADDRESS
CITY STATE ZIP
COOKBOOK ORDER FORM
Mail to:
ANN ARBOR CHAPTER
OF HADASSAH
P.O. Box 1734
Ann Arbor, Michigan 48106
19
Please mail copies of
Like Mama Used to Make...and More
@ $10.00 each plus $2.00 each for postage & handling.
Please make check payable to ANN ARBOR CHAPTER OF HADASSAH.
NAME
ADDRESS
CITY STATE ZIP