Conference taveng::bagels

    	I could go on and on about Jewish recipes. Instead I'll 
        recommend a cook book titled _The Spice And Spirit Of Jewish 
        Cooking_. It is written by the Lubovitche Junior Women's 
        organization. The price is about $13. I don't have the book in 
        front of me so I don't have the publisher's name.
    
    	This book is a treasure house of European Jewish recipes. It 
        is printed in large format with lots of illustrations. What 
        makes this book special is that the first few chapters are 
        devoted to Jewish tradition and Law. There are chapters 
        explaining Shabos, the Yomim Tovim, and the Laws and brochos 
        connected with them. There is a chapter on how to set up a 
        kosher kitchen. Special laws of kashruth for various types of 
        food are found throughout the book. If you enjoy home made 
        Challa this book does more than just give you a few recipes. 
        The history of Challa as well as six ways to braid it are 
        presented. This book is written in simple everyday language 
        and has a glossary of Hebrew and Yiddish terms. This book is 
        not only a good source of recipes but is interesting reading. 
        I recommend this book for anyone who enjoys good European 
        Jewish cooking and wants to know the associated tradition as 
        well.
    
    	                            Fred
    

================================================================================
 NANOOK::ALPERT              See 1.4 for Latest DIR           22-AUG-1985 13:21 
 Note 6.0                   -< IMPORTANT TOPIC!! >-                 2 responses 
--------------------------------------------------------------------------------

I want to discuss a topic that I feel is of greatest importance to
all of us, both as Jews and as human beings.

That is, what is the best chocolate syrup for making egg creams?
I've taken to "rolling my own" for some time now as they can be
difficult to find, even in New Jersey.  I've tried quite a few
different kinds of syrup and have found that "Fox's U-Bet" (made
in Brooklyn) is the best.  However, it can be dificult to find,
expecially up here near the North Pole.  Hershey's is the absolute
pits.  In a pinch, Bosco can be acceptable -- at least it's better
than no egg cream at all.

		Bob A.

================================================================================
 REGAL::BERENSON             See 1.4 for Latest DIR           26-AUG-1985 16:58 
 Note 6.1                   -< IMPORTANT TOPIC!! >-                      1 of 2 
--------------------------------------------------------------------------------

My experience is the same: U-Bet is the only real choice.


================================================================================
 KIRK::WARTEL                See 1.4 for Latest DIR           26-AUG-1985 17:15 
 Note 6.2                   -< IMPORTANT TOPIC!! >-                      2 of 2 
--------------------------------------------------------------------------------


Fox's u-bet is sometimes available in Brookline at the Butcherie
more than likely at Passover. Bagels a freshly baked at Rosenfeld"s
in Newton Centre.

Here is a note from Bobbi:

From:	OZONE::FOX           2-DEC-1985 08:25

Hi there!  I promised my five year old a Hannukah party this 
year, and of course, I haven't made latkes in about 15 years.  
Except in batch mode -- fifty pounds of potatoes 
with 3 cuisinarts(sp?) going all at once for four hours! 

Does anyone have a good recipe?  Especially one for the thinner, 
more crepe-like ones, although I'll take what I can get.

Also, I wouldn't mind some recipes for sufganiot (Israeli 
doughnuts that are eaten this time of year).

Due to the fact that our connection to E-net is flaky, and I 
don't have VAXnotes anyway, please _mail_ me your recipe(s) at
OZONE::FOX.  I'll be happy to compile them and ask Michael to add 
them to the notesfile, or mail the compilation to those 
requestors.

Thanks a lot.

Bobbi_who_envisions_6_screaming_five-year_olds_and_no_latkes.
	

I have found a Jewish cook book which I would recommend highly. It is called 
The Joys of Jewish Cooking, by Stephen and Ethel Longstreet. I picked it
up several years ago at a local book store on their bargain table. The authors
have taken pains to publish only authentic recipes. They have the recipes
broken down by country. They actually toured the countries and collected
the recipes from the residents who use and hand down the family recipes. There
is a brief description and historical note for many of them. This is the
book I have gotten my bagel and challah recipe from. The book publisher is
Weathervane Books, and it was first published in 1974.

	In todays GLobe in the Food section is a whole article
	devoted to the Bialey and all it's wonders.

	They even give a recipe to those daring few willing
	to try to make them...

	Michael

	

    I tried the bialys - pretty good, though I had to go out to get
    a pizza brick to bake them on.  They probably would have been better
    with the salt, but I am on a low-sodium diet, so saltless bialys.

    There's a wonderful recipe book over here in the UK by Evelyn Rose
    called "The International Jewish Cookbook" (or something like that)
    that has, not only worldwide dishes, but even things like what to
    remember to put out at the Seder table, and the various festival
    foods.  Both my Mother and myself swear by it!  I don't know if
    it's available in the States, but if it isn't, I could possibly
    find out where you could get it over here and have it sent over.
    
    Susan.

Another wonderful cookbook is _The_Jewish_Holiday_Kitchen_ by Joan Nathan
published by Schocken Books.

She gives history and traditions for the holiday, and then gives complete 
menus, either by day, meal, or tradition, i.e., Moroccan, Russian, etc.
Everything we have tried is yummy.

Joan Nathan traveled through the Middle East and the States and did 
extensive research (she is a research consultant for the Smithsonian) on 
these recipes. An added feature is that the book is bound on a spiral
ring, making it easy to stay open to a recipe.

Tamzen

    
    
    	Would you lovely people please enter some of the recipes ?
    
    Maybe one a week would be nice.
    
    

	Gasp of horror! What, Michael! And violate copywrite laws?!?

	Well, twist my arm and I'll see what I can do. Book is at home
	right now, but I'll see what I can do.

	Tamzen

    I have a copy of "The International Jewish Cookbook", so it is
    certainly available in the States - but I don't recall where I got
    it, probably somewhere in Massachusetts or Connecticut (where my
    in-laws live). I like the Passover cookbook by Francis AvRutick;
    her late husband was the rabbi of the synagogue where my husband
    grew up, and her book is certainly available at the Israel Bookstore
    in Brookline.  It has great duck and chicken recipes.  Stay away,
    though, from anything calling for Pesachic noodles - they are awful.
    If you can't find this book, I'll put some of our favorite recipes
    in here.
    
    Charlotte

    We just got a new cook book for Pesach put out by Manichewitz, you
    know, the Matzoh people, (forget about their wine, phew!). Haven't
    tried any of the recipes yet, but they sure look good. We got it at our
    local synagogue gift shop. 
    
    We also have used a very nice cook book put out by the Hadassah group
    in Rochester, NY (where I grew up). It has some very good recipes for
    Pesach. Maybe we could start a Pesach recipe exchange in this note.
    I'll trade you one matzoh kugle for a good latke! 
    
    Jack (Still a little too early to think about Matzoh)

    BTW, for you conosuers of wine, there is a strictly Kosher and Kosher
    for Passover wine put out by a small winery in the Napa Valley.
    The winery is called, what else, Hagafen vineyards. I tried their
    Reisling, and it was OK. Not as good as some of the better vineyards,
    but certainly better than Mogen David! I don't know if it is available
    back east, since I picked some up at the Liqour Barn in the Bay
    area of California. 
    
    Hic!
    Jack

     This is a hearty, rich, but not heavy soup. It's quick to make and
     satisfies my vegetarian friends, as well.

	1  1 lb. can chopped tomatoes w/ juice
 	2  quarts water
	1  onion, thinly sliced
	2  stalks celery with leaves, diced
	2  tablespoons chopped fresh parsley
       1/2 green pepper, chopped
       1/2 cup whole barley
       1/2 cup small dried lima beans
	1  carrot sliced (I like carrots and use 2 or 3)
	1  lb fresh mushrooms sliced (I usually use a bit more of these
	   also, up to an extra half pound.) 
	2 teaspoons salt
	2 tablespoons fresh dill, snipped not chopped

     1. In a large saucepan, combine the tomatoes, juice, water, onion, 
	celery, parsley, green pepper, barley, and lima beans. Bring to 
	a boil. Simmer, covered, 1-1/2 hours.

     2.	Add the carrot(s), mushrooms, salt and dill. Continue simmering 
	until the carrot is tender (about 20 minutes).

     3.	Correct seasonings and sprinkle on additional dill, if desired.


	Serves 8-10.

     Tamzen

I also use Joan Nathan's book, _The_Jewish_Holiday_Kitchen_, a
lot, and especially like the background information she presents
with each topic.  Both her recipes for challah, though, produce
*huge* quantities.  So, I thought I'd type in a smaller, more
manageable (dare I say, Never-Fail?) version.  Shabbat shalom!

                             
                        Challah

	2 envelopes yeast
	1 1/4 cup warm water
	1/2 c sugar
	6 1/2 cups sifted flour
	1 T coarse salt
	1/4 cup oil
	4 eggs
	1 egg yolk

Combine yeast, sugar and 1/4 cup water and let stand 5 minutes.
Sift flour and salt into bowl and make a well in center.  Add
eggs, oil and rest of water and yeast mixture.  Work all into
flour and knead dough on floured board until elastic (knead for
at least 5 minutes;  the more kneading, the fluffier the
challah). 

Place dough in bowl and brush top with oil.  Cover and set in pan
of warm water in warm place for about 1 hour.  Punch down, cover
again and let rise till double in bulk (1 - 2 hours).  Divide
dough in half, divide each half in 3 equal parts, roll in strips
and braid.  Press edges together;  place the 2 loaves on greased
cookie sheet, cover and let rise again until double in bulk. 
Brush with egg yolk mixed with a little water and bake at 350 for
30 to 35 minutes. 

    
    Hi, Joyce, I hope you don't mind a quick observation from an
    outsider (Italian - Catholic no less).
    
    Your recipe for challah sounds very much like one that my mother
    uses for a bread she makes at Easter. This is very sweet and the
    incide is a light yellow color. When done correctly the crust is
    golden brown and flaky. The egg yolk brush on top makes it shine.
    
    Steve
      

	That's the same bread, basically.  Then again, it's
	no surprise.

    "...it's no surprise"?!?  Kindly explain.

	Forgot the 8-}

    Re .16
    
    Hi Steve. Do you remember when the Toastmasters used to meet in the
    Mill library? 
    
    		From one Pres to another,
    				Fred
    

Looking for the ULTIMATE chicken soup recipe (and any family history
that goes with it!)   :-)

/Joyce    

	
	
		My recipe:

		1/2 quarts water
		1 Chicken carcass from 3-5 pounder
			with just the breasts cut off.
		1/2 pound chicken livers
		1 large onion quartered
		5 Scallions diced
		1 Tablespoon Salt
		1 Teaspoon Pepper
		1/2 Cup Sherry
		1 Slice of Ginger root size of a quarter
			crushed.

	Boil the water, Ginger and carcass for about 2 hours on 
	Low/Medium heat.  [It's best if the carcass is fresh
	and is allowed to soak in the water over night.  Then
	you only need to boil heavily for about an hour.]  Remove
	as much of the meat off the bones as possible.  Add all
	other ingredients.  Boil for six years.

			No prob, right ?

    
    re: .22
    
    Michael,
    	
    	If that is a family recipe, Your family must hail from Beijing.
     	:^)
    
    David

    I just got a mail-order catalog for cookbooks which includes a whole
    bunch of kosher cookbooks (also LOTS of other assorted cookbooks).
    I get LOTS of mail-order catalogs...and am not planning on ordering
    anything from this one.  If you want to look at it, send mail, and
    I'll send you the catalog.  It's from some place called "Jessica's
    Bisquit".
    
    /Charlotte

          Does any one have a recipe for Bagels? I would like to surprise
          my daughter the next time she comes home. Please send mail
          or reply to this message. My node is KRYPTN::MAHONEY.
                   Thanks!!!!
                                  Margaret and or Peg







    
    

    Does anyone have a recipe for knishes?  I've been dying for a good
    knish since I left New York but I can't seem to find any in the
    Cambridge area.
    
    Thanks
    Beth
    

    re .26
    
    	Try The Butcherie on Harvard St. in Brookline.  Their knishes
    are pretty good; it's been a while since I had a N.Y. knish.
    
    	I once tried to make knishes according to a kosher cookbook
    and it was a disaster.  The dough is very oily and tricky to handle.
    Good luck!
    
    		David

    My brother is a chef and he makes knishes using filo dough.  Not
    quite the same, but delicious!
    
    				Lori

		BOBBA MALKA'S FAMOUS RUM CAKE RECIPE

1 cup butter
1 tsp sugar
2 large eggs
1 cup dried fruit
baking powder
1 tsp soda
1 or 2 fifths rum
lemon juice
brown sugar
nuts

Before you begin, please sample the rum to check for quality.

Good, isn't it!

Now, go ahead. Select a large mixing bowl, measuring cup and spoons.
Check the rum again. It must be just right. To be sure the rum is of the
highest quality, pour one level cup of rum into a glass and drink it
as fast as you can. Repeat.

With an electric mixer, beat one cup of butter in a large fluffy bowl,
add 1 tsp. thugar and beat again. Meanwhile, make double sure that
the rum is of the finest quality. Try another cup. Open second fifth
if nessary. Add 2 arge leggs, 2 flups cried druit and beat til
high. If druit gets stuck in beaters, pry out with drewscriver.
Sample rum again, checking for tonscisticity. Next, sift 3 cups
pepper or salt (it realy doesn't matter). Sample rum again. Sift
1/2 pint of lemon juice. Fold in chopped butter and your strained
nuts. Add 1 babblespoon of brown thugar, or whatever color you can
find. Wix mell. Grease oven and turn cake pan to 350 gredees. Pour
the whole mess into coven and brake. Check rum level and bo to ged!
    

    Looking for a recipe for Stuffed Derma...
    
    Do you have one?  If so, could you post a copy to this file AND
    send me a copy?
    
    Thanks and much appreciated!  Paula

>Looking for a recipe for Stuffed Derma...
    
    I don't believe that you can make Stuffed Derma (Kishka) in your
    kitchen.  Rather it is something that is done at the factory.  It's
    almost the same process as making frankfurters.
    
    --David

re .-1:

Nonsense.  I've had homemade kishke lots of times.  It's usually just the
stuffing, not the kishke (most people find the idea of eating intestines
revolting).  Sorry I can't give you a recipe, but try a Jewish cookbook.

    I, for one, would _not_ like to know what goes into making stuffed
    derma :-)  I've heard it's all kinds of unappetizing things, but it
    _does_ taste yummy!  (BTW, does "kishka" refer to the casing only?
    I always used the terms "kiska" and "stuffed derma" interchangeably).

From Chaim in Israel:  (BTW:  What is Cholent?)
    
The real stuffed derma uses the actual animal intestine as the casing. This is
normally referred to as "Kishke". In the U.S., unless you know someone who
works at a slaughter house and can sneak out the real thing, there is no way of
procuring the actual intestine. There is also a variation using the skin of a
turkey neck and this is called "Helzel". 

Eventhough in Israel we can get the actual intestine, we don't use it, but we
make the stuffing and spoon it as is into the cholent and it forms into sort of
dumplings.

Here's the recipie that we use for the stuffing.

Fried chopped onions (till they are very brown)
Flour
Cooking Oil (or liquified chicken fat etc.)
Water

We don't use any exact ratios. 

Start out by using a cup of flour (or a larger amount depending on how much you
want to make. Mix in several spoon's full of the fried onions (again this is a
matter of taste as to the amount). Add salt and pepper to your taste. Now start
adding equal amounts of oil and water and mixing together until you reach a
consistancy that you desire. If you like a drier tasting filling, then you want
a very solid consistancy. If you like a richer more moist texture, then you
want a more watery consistancy. 

That is the basic stuffing. You can embellish on this by adding a little ground
meat, or if you like it spicy by adding some ground up hot dogs or salami (or
little little pieces instead of grinding).

      The attached recipe is not quite as good as Kishka but still 
      very good.

Mock Kishka
From The Pleasures of Your Processor cookbook
By Norene Gilletz

1/2 c. margarine
12 oz. pkg. Tam Tams or any crackers (about 3&1/2 cups crumbs)
2 medium onions
2 carrots, peeled
1 stalk celery
salt and pepper to taste

Melt margarine.  Insert steel knife in processor.  Process crackers 
until crushed, breaking them into the processor through the feed tube 
while machine is running.  Empty bowl.  Process vegetables until 
minced, about 6 to 8 seconds.  Add crumbs, seasonings and melted 
margarine to processor and process until blended.

Form into 3 rolls, about 1&1/2 inches in diameter, and wrap tightly in 
foil.  (May be prepared in advance up to this point and refrigerated 
or frozen until needed.  Thaw before baking.) Bake in foil on a cookie 
sheet at 350 degrees for 45 to 50 minutes.  Slice into 2 inch slices.

Yield: about 15 slices.  

    re:.33
    
    My point is that stuffed derma/kishka is a pain in the tuchus to make
    at home.  It seems like Chaim has more access to the animal intestine
    than we do here, so where are you going to find any?
    
    Before the establishment of large kosher processing plants, it was
    necessary to make this by hand.  However given the choice I'll let
    Shofar or Hebrew National do the work.
    
    --David

re .36:

    Does commercial kishke actually use intestines?  Chaim said that he
    doesn't, even though they're available.  I don't think I've ever had
    kishke made with intestines (at least I hope not!).

re .34 (I think):

    Cholent is a dish that's simmered for a long time (usually close to
    24 hours).  It usually consists of beans, barley, potatoes, meat or bones,
    and seasonings (onions, garlic, spices, salt).

>>    Cholent is a dish that's simmered for a long time (usually close to
>>    24 hours).  It usually consists of beans, barley, potatoes, meat or bones,
>>    and seasonings (onions, garlic, spices, salt).

	Y'mean no one got the pun yet?

	No one knows where the word "cholent" comes from?  Now (obviously!)
	it's neither Hebrew nor Yiddish.  So...

	Would you believe French? ---- "chaud lentement".

don

>    Cholent is a dish that's simmered for a long time (usually close to
>    24 hours).  It usually consists of beans, barley, potatoes, meat or bones,
>    and seasonings (onions, garlic, spices, salt).

Do not forget the carrots, and I just love the eggs (nice and brown after a
night in the pot).  The eggs originate from the Jerusalem version of Cholent.
Sephardim often make their equivalent of cholent with rice instead of the
potatoes.

I must remind my wife that the cholent season has opened.  Just right for a
chilly Shabat.

Shalom
Baruch

  re.37
    
>>    Cholent is a dish that's simmered for a long time (usually close to
>>    24 hours).  It usually consists of beans, barley, potatoes, meat or bones,
>>    and seasonings (onions, garlic, spices, salt).

    I believe my mother described cholent as the dish that her mother would 
    prepare on Friday afternoon.  It would then be left to simmer on the
    stove over the next day.  In this way a hot meal would always be a 
    available on the Sabbath without anyone actually cooking on the 
    Sabbath.
    
    Gene
    
    
    

...would anyone have the (approximate) recipe for Kibbutz Standard :-)
Cholent.  I have lived on three separate kibbutzim (one Artzi, two
Meuchad, so obviously the difference isn't political :-), and the cholent
was identical at each one.  I haven't been able to duplicate it, nor even
come close.

(I'll swap you for a great sufganiot recipe :-)

Bobbi

From "Molly Goldberg's Jewish Cookbook" (Gad, what a name), which I
don't have in front of me, but which I will paraphrase:

  "Cholent" is a corruption of the words "shul-end" referring to
  a dish that could be easily *heated up* (emphasis mine) and eaten
  at the end of shul on shabbat.

Which just goes to show that people will print all kinds of nonsense
without any consideration for the poor souls who believe everything
they read.

Sid

    This is the 3rd time I will try to enter my answer: It seems my copy of
    PAVN is happyly eating whatever I write.
    
    The origin of the word Cholent - as far as I know - should be traced to
    the French: either "Chaud de lit", i.e., the warmth of the bed -
    refering to something cooked at very low heat for a long time - or
    "Chaud lent", i.e., "slow warmth" fro the same reasons as above.
    
    The dish has its origins in the prohibition to do any work on Shabbat,
    which includes the prohibition to cook on that day. Therefore, on
    Fridays the Mistress of the Household (Baalat bayit in Hebrew or
    Baleboste in Yddish) would prepare a special "stew" that would simmer
    until Shabbat noon. In the "shtetlech" in Europe it was customary to
    prepare a large pot with everything available, lots of spices, and
    bring it to the bakers. The baker would let go off the fire of his main
    oven and the "cholent" would simmer and cook in the remaining heat
    until the next day. 
    
    Such a long cooking would blend all the flavours, and produce a special
    harmony out of the different colours of the indiividual components.
    Cholent would include carrots, potatoes, beans, onion, Helzlech or
    kishka, meat (not the lean meat we use today). Every community would
    have its particular style of cholent: sweet, hot, spicy, etc.
    
    Oriental jews (Sephardic Jews) call this dish "Hamin" from the Hebrew
    "ham"=hot or warm (I said the Hebrew root "ham", you apicorsim...)
    
    The hamin would include Hummous beans and meat balls - in place of
    kishka or helzl, among all the other ingredients.
    
    There are plenty of legends related to the cholent: Some of them have
    the following form: The very righteous and very poor wife (widow) of
    the learned Rabby from ... (fill in the blanks) could not make the ends
    meet and did not have enough to prepare cholent for Shabbat. The
    insidious neighbours were preparing to laugh out from the Tzadeikes
    (the saintly woman), so, in order not to give them the "fargenigen"
    (the pleasure) to see her in her distress, she prepared also an empty pot
    that looked just like the pots from her sisters and neighbours and put it
    in the oven. Shabbat noon all the other housewives were waiting to see
    what the poor wife would have for cholent but when she opened the lid,
    due to a miracle perpetrated by Eliyahu HaNavi (the prophet Elijah),
    her pot was heavy and full of the most tasty cholent ever prepared by a
    Jewish mother...
    
    By the way, cooking the cholent may have been one of the precursors of
    the presure cookers of today: in order not to let the steam and liquids
    evaporate from the pot during the long cooking time, it was customary to 
    seal the lid with some dough, and remove it only when you opened the
    cholent.
    
    My recipe for cholent:
    
    Get one observant Jewish family.
    
    Have them invite you to spend Shabbat with them.
    
    Have cholent with them, sharing the Shabbat atmosfere, which is one of
    the basic and more important ingredients of cholent - perhaps the key
    spice.
    
    Beware: if you begin having cholent with Shabbat every week, it may
    change your lifestyle ...
    
    (This was written by an apicoires [non-observant jew] who does not eat
    cholent because of his cholesterol)
    
    Best regards and gut-shabes,
    
    Juan-Carlos Kiel 

    You could still make cholent, Juan: a very-observant friend of mine
    moved a few eyars ago to a real tiny city apartment, and found she did
    not have room for all her dishes.  Since she never was much of a meat
    eater anyhow, she gave away all the fleishig dishes and became a
    vegetarian (still is).  She used to make a rice and bean stew, with
    lots of various spices and lots of different kinds of beans (lentils,
    garbanzos, etc.) that was real tasty, especially after walking home
    from schul on a cold day.
    
    I'm not sure what my vegetarian sister-in-law eats on Shabbas : they
    are a very observant family, but I've never spent a weekend with them
    in cold weather.
    
    /Charlotte

>   You could still make cholent, Juan: a very-observant friend of mine...

    I have a confession to make: I am very far from being "a very observant..."
    anything. I am perhaps one of those that come to the seder "not for the
    Haggada, but for the kneidlach" as the saying says.

    More than that, when I have cholent I'll have the real one - I don't trust
    emulations!

    Thank you, Charlotte, anyway. I know that you are a very good cook - just
    by following other conferences...


Juan-Carlos Kiel 

    I'll admit to being what you might call a "foodie", but most kneidlach
    sit like rocks in my belly, even when *I* make them - as it gets closer
    to Pesach, let's have a campaign to post Pesachdig recipes that come
    out to be "real food" _ I know I have tried to make a number of things
    that were not good enough to bother eating even during Pesach, let
    alone during the rest of the year.... I am thinking of one "fruitcake"
    recipe in particular that tasted like wet baked matzoh with dried fruit
    (ycch).  I don't even try things like "lasagna" made with matzot
    instead of noodles; I know better!
    
    /Charlotte

re:  28.46

I just follow the recipe on the Striet's Motza Meal box and let it sit in the 
refridgerator overnite...they always come out fluffy.

BTW, kneidlach freeze well; bring the soup to a boil and add the kneidlach
just before you put the soup on the blech for Shabbos (or simmer w/ soup for 20 
minutes)



Pesach Recipes:


Fruit Compote
-------------


8-10 Cortland Apples
2-3  Ripe Pears
a few pitted prunes
Whatever other fruit looks good (nectarines, plums, apricots, cherries, ...)
Handful Raisins
Some Cinnamon (2 or 3 shakes)
3 cloves


Peel and core fruit.  Place in pot with about 1/2 cup water. COVER.  Bring to 
boil and simmer on a low flame for 15 minutes.  Serve cold.





Chicken Paprikash
-----------------

1 chicken, skinned, cut in eigths
1-2 onions, chopped
1 small green pepper, chopped
1 clove garlic, minced
A lot of Paprika
1 tsp salt
Maybe some peeled potatoes, cubed


Sautee the onion and green pepper until translucent.  Add the garlic and sautee 
for another minute or two.  Add chicken.  Sautee for a few minutes; the chicken 
pieces should look slightly white.  Cover with water.  Add plenty of paprika, 
some salt and potatoes.  Cover and bring to boil; simmer on a LOW FLAME for 
1 1/2 hours.

    Does anyone have a recipe for tzimmes? I'm supposed to bring this to my
    cousin's seder tomorrow and mom told me the ingredients, but not
    exactly what to do with them :-)
    
    Thanks!
    
    Joan
    

Don't know what ingredients your Mom's recipe has so I don't know if
this has anywhere near the same, but it's an easy recipe & tastes good,
though very sweet.


Orange Apple Tzimmes
       (Serves 4)

2 lbs carrots, peeled & sliced
2 apples, peeled & diced
1 C. water
1/2 C. orange marmalade
1/3 C. honey
1/3 C. margerine
grated peel and juice of one orange
1/2 tsp. cinnamon
1/2 tsp. salt

Put all ingredients in a large heavy pot & cover.  Bring to a boil.
Reduce heat and cook covered for 1 hour.

Remove the lid and cook for another twenty minutes, stirring occasionally
until the carrots are glazed.

Leslie

    hmmm, quite different. My mom uses sweet potatoes, carrots, pinapple,
    and raisins. Never knew there were such variations!
    
    Thanks, though.
    
    Joan
    

    I know this note is old, but I just found this notes file. I got
    excited when I saw this note on recipes. 
    
    I know this has been asked before, but could someone PLEASE enter a
    recipe for knishes? I'm not too familiar with many of the Jewish
    dishes, but this is one I have tried and love, and would like to have a
    go at making them myself. I've been trying to get a recipe for a long
    time, as has one of my friends, who would also love the recipe.
    
    Thanks in advance,
    
    Yvonne (who also found a couple of nice recipes in here she's going to
    	    try! ;-) They sound awesome!)

    Re: Knishes

    Please find attached my mother's recipe, as I entered it in the COOKS 
    notes file.

    Please be aware that this info is conveyed to you in a "need to know" 
    basis, should be treated as strictly confidential. Any unauthorized
    disclosure of this informetion will be persecuted by my mother to
    the extent of her rolling pin.


================================================================================
Note 1135.13                  Knishes? / Perogies?                      13 of 15
TAVIS::JUAN                                         152 lines  14-MAR-1993 03:56
--------------------------------------------------------------------------------
                         -< My mother's real knishes >-

     
     After some very lengthy negotiations, I persuaded my mother to share
     with us her recipe for Knishes, however I think I'll have to ask you
     to treat this material as strictly confidential - she might not share
     any more secrets with me...
     
     The recipe I am about to give you comes from my father's mother, who
     taught my mother the theory. When my mother came to the practical
     implementation - I was about 5-6 - she begun preparing the dough in a
     kind of defending her doctoral thesis: my father was standing to the
     right of the green table, her father on the left and everybody was
     giving her advise.
     
     My mother succeeded at that memorable occasion and since then we all
     had to agree that "even though the last time she made knishes they
     were wonderfull, THIS time, she has even improved her own record".
     
     Though my mother taught my wife the secret of Knishes, she is keeping
     the monopoly making them. And we keep her practicing her skills, so
     this form of popular art is not lost.
     
     Knishes are a typical Jewish food, from Ashkenazic (East European)
     origin. They consist of a very thin dough, related to the dough for
     strudel, with different fillings, the most usual ones are either
     potatoes or cheese.
     
     Knishes are usually traditionally prepared for Shavuoth (Pentecostes)
     the feast that conmemorates the giving of the Law in Mount Sinai, as
     well as the presentation of the first fruits to the Temple. Shavuoth
     falls 7 weeks after Passover, i.e.: by the end of spring.
     
     Tradition says that after fleeing Egypt, all the people, men and women
     alike, were gathered at the base of Mount Sinai to receive the Law.
     They left very early in the morning for that crucial event, and when
     they came back, changed from a bunch of freed slaves into a nation
     with a Law and a Constitution, the only thing that was available to be
     served for lunch, without lengthy preparations, were dairy foods.
     Therefore we serve in Shavuoth dairy food.
     
     Potato or cheese filled knishes, covered with a generous dollop of
     sour cream, are also a dairy food. Since Jews are supposed not to mix
     dairy foods with meat, I don't remember having seen ever any meat
     knishes at traditional homes, but...
     
     Oh, before I forget, it is strictly permissible to make knishes even
     if it is not Shavuoth...
     
     
     Let's begin with the fillings:
     
     Potato Knishes:
     
     1 large onion, diced to .5cm x .5 cm pieces, fried until golden brown.
     1 1/4 Kg Potatoes, boiled and pure'ed.
     Salt and pepper.
     
     Mix the golden onions with the mashed potatoes, adding some of the oil
     the onions were fried in, add salt and pepper to taste and set aside.
     If in doubt about proportions, I would lean to add more fried onions
     than be short with them.
     
     
     Cheese knishes:
     
     1/2 Kg "Yddishn Kaze" == Jewish cheese, a soft white cheese, similar
         to what is called "quark" by the germans. It can be substituted by
         a soft creamy white cheese, like riccota, but it should be more
         salty than ricotta
     1 egg for consistency.
     Salt, pepper (and if you follow the Polish Jews' tradition, 1/2 a
          glass [125g] sugar).
     Optional: 1 large onion, diced and fried until golden brown.
     
     Dough:
     
     1/2 Kg white flour
     1 egg
     3-4 T oil
     Water, lukewarm, as necessary.
     
     [The above amounts for the dough would be enough for the amount of
     cheese filling or for the cheese filling, if you want to make them
     both, you'll have to double the dough amounts.]
     
     Mix half of the flour with the rest of the ingredients in a bowl, and
     knead with your hands, adding the remaining flour until you get a very
     soft dough. Let the dough rest for some time, about half an hour. Cut
     with a knife in four. Take each fourth separately.
     
     Sprinkle some flour on a flat surface and thin the dough with a
     rolling pin until it is (almost) transparent.
     
     In order to make the dough thinner, my mother puts her hands under the
     dough, palms down, open fingers, and with very soft movements she
     separates her hands, thinning the dough. There are no problems if you
     make a hole, since you will roll the dough, the hole will be covered.
     
     By now you should have a paper thin dough, almost round, some 45 cm
     (1 1/2 ft) in diameter. Spread a little oil over the dough.
     
     Along one side of the dough, spoon the filling, making a line about
     3cm thick and 3 cm high. The filling should stretch for about half of
     the perimeter of the dough. Roll the dough, beginning from the filling
     side, and making a roll about 45-50 cm long. Close both ends. Repeat
     until you are out of dough and/or filling.
     
                        <------45cm------>
                        ==================       = 2.5 cm

     Preparation of the individual knishes.
     
     Using your the edge of your hand as a knife, moving it back and forth
     accros the roll, cut it in pieces about 5 cm (2") long. The rolling
     back and forth will also close the pieces so no filling spills out.
     Now take each piece of roll and flatten it in your hands so that
     instead of a cilinder 5 cm long you get a flat cilinder of less than
     one inch.
     
                        <------45cm------->
     
                        ================ ==
                                        ^
                                       Cut
     
                        >==< flaten to one inch
     
     Each roll should give you 9 to 10 knishes. Think about 3 to 6 knishes
     "per capita".
     
     Put the knishes side by side, with 1-2 cm space between them, on an
     oiled pan, paint with some oil on the top of each one. Cook on a
     medium to hot oven, until golden brown. (Don't let them burn).
     
     Serve, as we said before, with sour cream.
     
     When making both potato and cheese knishes, in order to differenciate
     among them, my mother does an upwards peak in the center of the cheese
     knishes and a downwards deppression in the center of the potato ones.
     
     Please share with me the results you may get with this recipe; my
     mother as many mothers, cooks by feeling and approximate meassures,
     and quite a few times, she has forgotten to give an ingredient or
     proportion, so "caveat ..."
     
     Now, if you are in a hurry, or you are not a purist, I believe that
     you would get very aproximately results using filo dough, but please,
     please, don't let my mother know...
     
     Enjoy,
     
     Juan-Carlos Kiel
     DEC Israel

    Thanks so much! They sound wonderful!
    
    Yvonne

    Hi,
    
    I'm looking for a Hamantaschen dough recipe.  I've tried several
    recipes from cookbooks, in an effort to replicate my Grandmother's, but
    I've haven't found anything close.  I'm looking for a dough that's more
    on the heavy, cookie-like side, rather than something light and
    cake-like.  If you have any good recipes, I'd love to see them.
    
    Thanks,
    Sheryl

    Hi Sheryl,

    I haven't made hamantashen before, but am planning to Thursday evening
    this week, so I'd looked through my cookbooks earlier this week, and 
    found two recipes.  Both of these sound like they are probably the cookie 
    dough type.  Since I've not actually tried them yet, I can't give a
    recommendation, but I'll type them in and you can decide if either one
    looks worth trying.

    Leslie

  Ingredients
 
  2/3 C. unsalted butter or margerine, softened (1 stick + 2 Tblspn)
  1/2 C. sugar
    1 egg
    3 Tblspn. milk or water
  1/2 Tspn. vanilla extract
  2 - 2 1/4 C. all-purpose flour
    1 Tspn. baking powder

  Directions:

  1. In a medium bowl, with electric mixer, cream butter or margerine and
     sugar until smooth and well blended.  Add egg, milk or water, and
     vanilla.  Beat until smooth and creamy.

  2. Combine flour and baking powder, gently stir into butter mixture until
     well blended.

  3. Turn out the dough on to a lightly floured surface and knead lightly
     to blend.  Form into a ball, flatten and wrap tightly.  Refrigerate
     until completely firm, 3-4 hours or overnight.  

  4. Preheat oven to 375 degrees.  Lightly grease two large cookie sheets.
  
  5. Place chilled dough on lightly foured surface and cut in half.  Re-
     frigerate one half.  Roll out dough 1/8 inch thick.  Cut with a 2 inch
     round cutter.  Lightly brush edge of dough with water and place 1 teaspoon
     filling in center of each.  Pull up edges in three equidistant places to
     form a triangle.  Pinch edges together, leaving a tiny space open along
     each side.

  6. Place the hamantaschen on cookie sheet about 1 inch apart.  Brush with
     an egg glaze if you like.  Bake until golden brown, about 14 to 18 minutes.
     Remove to wire rack to cool.  Repeat with remaining dough.  Store in an
     air tight container.

     Makes about 30 cookies.

    Ingredients

    1/4 pound butter
      1 C. sugar
      3 egg yolks, lightly beaten
    1/2 pint sour cream
      3 Cups flour
      2 tspns. baking powder
    1/4 tspn. baking soda
      1 tspn. vanilla extract
    1/8 tspn. orange zest

    Directions

    1. Cream butter and sugar together until well mixed.  Add the beaten
       egg yolks, then add the sour cream.

    2. In a large mixing bowl, sift together the flour, baking powder, and
       baking soda.

    3. Add the dry ingredients to the butter-mixture.  Add the vanilla and
       orange zest.  Mix well.

    4. Roll dough into a flattened ball and cover well with plastic wrap.
       Refrigerate overnight.

    5. Preheat oven to 350 degrees.  Grease a large cookie sheet.

    6. Roll out the dough on a lightly floured surface.  Cut into 3 inch
       rounds.  Place a heaping tspn of filling in the center of each round.
       Form a 3-cornered pocket by drawing up two sides of the dough and then
       the third side and pinching the three corners together.  Place on
       greased cookie sheet and bake about 20 minutes or until lightly browned.

Do you want any of the filling recipes?  I've got two slightly different
prune filling recipes and one for poppy-seed filling.  I know ready-made
fillings can be purchased in the store, but I like doing things from 
scratch :-).

Good thing I entered these for you as its made me realize I'd better mix
them up Wednesday night so I can bake them Thursday evening.

Leslie