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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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Honey Sponge Cake

Preheat oven to 350.


 
 

6 eggs, separated
1 cup sugar
3 Tbsps. honey
3 Tbsps. strong black coffee
2 Tbsps. oil
1 tsp cinnamon
3 cloves, crushed (optional)
1 Tbsp brandy
1 1/4 cups flour
1 1/2 tsps. baking powder

In a small mixer bowl beat egg whites with 1/2 cup sugar untill stiff but not dry and set aside.

In a separate bowl, cream egg yolks and 1/2 cup sugar. Add honey, coffee, oil, cinnamon, cloves and brandy. Beat until thick and light in color.

With a spatula, fold in flour and baking powder until well blended. Then fold in egg whites gently and carefully until well blended. Pour into ungreased tube pan. Bake for 1 hour. When done immediately invert on soda bottle. Cool at least 3 hours before removing so that cake will not fall. When cool, loosen edges and remove cake from pan.

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