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Matzah Cake

8 Matzah
2 tsp. Coffee mixed with
1 cup hot water
2 sticks soft butter or margarine
½ cup sugar
4 oz. Ground cooking chocolate
1-2 liqueur


Break the Massah into small pieces (1 inch square approx.) And pour the hot coffee over it. Mix well.Cream the soft butter/margarine together with the sugar, the ground chocolate and the liqueur. When all ingredients are well mixed, combine them with the Massah and transfer into a square dish.

Decorate with 2-3 tbsp. ground chocolate and 2 tbsp. ground walnuts.

Refrigerate overnight. Cut into diamond shaped pieces and serve.
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Matzah Ball Soup

Also known as Jewish penicillin. Matzah balls are more traditionally known as knaydelach (Yiddish for dumplings). Matzah ball soup is generally a very thin chicken broth with two or three ping-pong-ball sized matzah balls (or sometimes one very large matzah ball) in it. Sometimes, a few large pieces of carrot or celery are added. Matzah balls can be very soft and light or firm and heavy. A friend of mine describes the two types as "floaters and sinkers." Matzah ball soup is commonly served at the Passover seder, but is also eaten all year round.

Below is my recipe for matzah ball soup. The parsley in the matzah balls is not traditional, but I like it that way.

  • 1/2 cup matzah meal
  • 2 eggs
  • 2 tbsp. oil or schmaltz (melted chicken fat)
  • 2 tbsp. water or chicken broth
  • 2 tbsp. fresh chopped parsley
  • a little black pepper
  • 2 quartsthin chicken broth or consommי
Beat the eggs, oil and water together thoroughly. Add the matzah meal, parsley and black pepper and mix until you achieve an even consistency. Let this sit for a few minutes, so the matzah meal absorbs the other ingredients, and stir again.

Bring the broth to a vigorous boil, then reduce the heat until the broth is just barely boiling. Wet your hands and make balls of about 1-2 tbsp. of the batter. Drop the balls gently into the boiling water. They will be cooked enough to eat in about 15 minutes; however, you may want to leave it simmering longer to absorb more of the chicken broth flavor. They are done when they float on top of the broth and look bloated.

For lighter matzah balls, use a little less oil, a little more water, and cook at a lower temperature for a longer time. For heavier matzah balls, do the reverse. If you are using this to treat a cold, put extra black pepper into the broth (pepper clears the sinuses).
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Kreplach

Kreplach can be boiled and served in soup or fried and served as a side dish.

Dough:
1 ¾ cups flour
2 eggs
½ tsp. Salt
3 Tbsp. Oil
In a bowl combine dough ingredients together. Roll out thin on floured board. Cut into 3-inch squares or circles.
Place a teaspoon of filling carefully in center. Lift the sidesover the filling and press edges together.

Boiling: Place in boiling salted water. Cook for 20 minutes until kreplach float to top.

Saute: Heat oil over medium flame in 10-inch skillet. Saute boiled kreplach until golden brown on both sides.

Filling:
1 cup ground cooked beef or chicken
1 small onion, grated
1 tsp. salt

In a bowl mix filling ingredients well.

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Chocolate Mousse

150 grams Bittersweet Chocolate

3 Tablespoons of water

1 teaspoon of instant coffee

1 Tablespoon of Margarine

3 Eggs

2 Tablespoons of Sugar

Melt Chocolate, water, coffee and Margarine together. Cool slightly. Seperate the eggs. Beat egg yolk. gradually add 1 T of sugar Add egg yolks to the chocolate mixture. Beat egg whites. Gradually add 1 T of sugar and beat till egg whites stiff. Gently add to Mousse. Refrigerate. You can also whip some Parve whip cream (Rich) and spread on top if you want a real treat.

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Kosher Brunswick Stew

 

1 chicken, cut up

1 can (16 ounces) tomatoes, undrained

1 package (10 ounces) or 1 1/2 cups frozen lima beans

2 medium potatoes, peeled and diced

1 can (11 ounces) corn, drained

salt and pepper to taste

1 carrot, sliced

1 small onion, diced

1 rib celery, diced

1/4 teaspoon dried red pepper flakes (or more, to taste)

Place chicken in a large pot, and add water to barely cover. Heat to boiling, lower heat and simmer for 35 to 45 minutes. Slice the canned tomatoes, and add, along with all other ingredients and simmer 30 minutes more, or until tender. Serve chicken in bowls, along with the vegetables, and adding some of the broth. Serves six

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Fish in Paprika Sauce

 

2lbs Carp

1tsp. salt

1/2 cup finely chopped onions

1/4 cup margarine (chicken fat for the brave)

3/4 tsp. paprika (preferably Hungarian paprika)

1/4lb green peppers chopped

1 cup chopped tomatoes

water.

Sprinkle fish with salt In a large frying pan: Fry onions in margarine or fat, add paprika, dilute mixture with a little water just enough to create a broth. Add green peppers and tomatoes. Bring to a boil. Remove from heat. Place fish in a baking dish pour the sauce over the fish. Bake at 350° for 45 minutes baste occasionally

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Gefilte Fish

 

Polish Style

Broth:

Fish Bones from fish store

2-3 Carrots

2 celery ribs

2-3 small onions

2-3 teaspoons salt

1/3 cup sugar

Gefilte Fish:

1 pound dore, ground

1/2 pound whitefish, ground

1/2 pound pike, ground

2 eggs

l medium minced onion

l large minced carrot

l stalk minced celery

1/3 cup matzo meal, about

1 cup ice water, about

2 1/2 tsp. salt

1/2 - 3/4 tsp. black pepper

1/2 - 3/4 cup sugar

Broth:


Water to cover fish bones, plus about 1/3 cup sugar, 2-3 teaspoons salt, celery, carrots, and two to three small quartered onions

Mince fish (even though it is ground) with a hand mincer or in food processor to make fluffier, adding in about 1/4 cup ice water as you do this. Make sure fish is minced well, then proceed to mix in remaining ingredients as for making hamburgers, adding a bit more ice water in small amounts to fluff up fish if it looks too pasty. (Again, this can be done in a food processor or by using an old fashioned chopper (a double bladed thing with a wood handle - still avail. in kitchen stores, called a "hoch masser" in Yiddish - transliteral spelling).

If mixture is very loose, add more matzoh meal (but chilling will help). Chill, for easier handling, then shape into balls, using wet hands (re-dip as necessary) to form balls.

Bring broth to a boil, lower to simmer. Add fish balls and simmer coverer for 2 hours. Chill well.

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Challa for Rosh Hashanah


Oven 325 degrees

9 cups of flour

2 pkgs of dry yeast

2 ½ cups of lukewarm water

½ tsp of baking powder

4 large eggs

3/4 oil

1 cup of sugar

2 tablespoons of cinnamon

vanilla

In a big bowl, place 4 cups of flour. Make a well, put the yeast, 3 tablespoons of sugar, and 1 cup of lukewarm water. Now put the bowl in a warm place covered with a towel for ½ hour. Then, put the rest of the ingredients in the bowl and mix. Knead for 10 minutes, and put it back in the warm place for 1 hour. Knead again, and make the braids. Cover and return letting it rise for 20 minutes. Uncover and place it on a cookie sheet. Spread an egg-yolk with a touch of oil and sugar and bake in a pre-heated oven for 1 hour, or until it is done.

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Borscht-cold beet soup

 

Serves 6


 

2 lbs (1 kg) raw beets

A little salt and pepper

Juice of 1 lemon

2 tablespoons sugar or to taste

6 peeled boiled potatoes (optional)

1 cup (250 ml) sour cream to pass around

Peel the beets and dice them. If they are young, that is easy to do. If they are old and too hard to dice, simply cut them in half and, when they have softened with boiling, lift them out, cut them up, and put them back in the pan. Put the beets in a pan with 9 cups (2 liters) of water and salt and pepper and simmer for 1-1/2 hours.

Let the soup cool, then chill, covered, in the refrigerator. Add the lemon and sugar to taste before serving (these could be added when the soup is hot, but it is more difficult to determine the intensity of the flavoring). Remove some of the beet pieces with a slotted spoon if it seems like there are too many of them and keep them for a salad.

Serve, if you like, with a boiled potato, putting one in each plate. Pass around the sour cream for all to help themselves

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