Building Bridges of Understanding since 1887
Revised 3/21/99
- 1 cup chopped apples
- 1/2 cup chopped walnuts
- grape juice
- 1 tsp. cinnamon
- 1 tsp sugar or honey to taste
Core, peel, and dice apples very fine (or chop in food processor). Add cinnamon, chopped walnuts and a little honey to sweeten. Add just enough grape juice to moisten the mixture. Finished product should resemble mortar. Place in small dishes at each table so available to all sitting at that table. Approximately 12 servings.
(Matzah ball mix may be purchased in most larger grocery stores; just follow directions on the package; if they are unavailable you may try the recipe for homemade matzah balls below)
- 2 T. chicken fat (or lard)
- 1/2 cup matzah meal
- 2 eggs, beaten 1 tsp. salt
- 2 T. water
Mix together matzah meal, salt, eggs, water, and lard. Refrigerate 20 minutes. Roll mixture into balls. Balls should be about the size of a walnut. Drop balls into boiling salt water. Cook, covered, 30 minutes. (Don't peek or they'll sink and harden!)
May be prepared ahead and refrigerated. About one half hour before serving the soup, drop balls into boiling chicken broth (chopped veggies may be added for more flavor) to heat. Plan one large or two small balls per serving. (Note: they do expand when placed in broth.)
Melt fat in frying pan. Stir in flour and slowly add consume. Stir until thickened slightly. Add sugar, salt, and pepper. Gently fold in cooked carrots. Keep warm until serving time.
Season chicken with seasonings. Place in shallow baking dish, skin side down. Combine rest of ingredients, and pour over chicken. Bake uncovered at 375 degrees for about 40 minutes. Turn the chicken and continue baking about 35 minutes more. Baste with pan juices once or twice.
For large groups - double amount of chicken to one recipe seasonings and juices.
Brush meat with liquid smoke (usually found at the grocery store near the Worcestershire sauce) and Worcestershire sauce. Mix all dry seasonings in a small bowl, and sprinkle over both side of meat. Let marinade in glass pan or tupper overnight (or at least 3 hours). Wrap in heavy duty (or doubled regular) foil and place in 9X13 pan. Bake at 300 for 3 hours, roll back foil and continue baking another 2 hours.
Don't pour off juice. Set aside to cool. When cool, remove from pan,
slice thin and return to pan with juices. Refrigerate (up to a couple
of days or freeze for up to a month). About 1 hour before serving, skim
off hardened fat from juices, top with a little barbecue sauce and sprinkle
with brown sugar. Reheat at 300 for 45 minutes to 1 hour, uncover for
last 20 minutes.
This sounds like a lot of work, but it is my favorite recipe for company.
All of the work is done ahead of time, and it always turns out tender.
In heavy pan, constantly stir (to prevent burning) sugar and pecans
until sugar melts and coats nuts. Remove to wax paper to cool.
Salad: Wash and tear into bite size pieces, 3 heads of red leaf lettuce
(Romaine is ok, but not as tender). Add cup diced celery; 1 small red
onion, cut in thin rings; and 1 or 2 cans, drained, Mandarin oranges.
Just before serving, add glazed nuts and toss gently with dressing.
Separate out yolks from eggs; beat whites well, adding sugar gradually; add remaining ingredients. Drop by tablespoons on cookie sheet, greased and sprinkled with matzah meal. Bake in 325 degree F. oven for about 15 minutes.
Beat egg whites and salt until foamy; add gelatin and sugar gradually. Beat until stiff peaks form and sugar is dissolved. Mix in vinegar; fold in chocolate bits. Drop from teaspoon onto ungreased cookie sheets covered with brown paper. Cookies will not spread so may be placed very close together. Bake at 250 degrees for 25 minutes. Turn oven off and leave cookies in oven 20 minutes longer.
Note: where matzah CAKE meal is available, use cup matzah cake meal
and cup potato starch in place of above.
Preheat oven to 325 degrees.
Sift together (at least twice) the potato starch and matzah meal. Set aside.
Beat egg whites with salt until foamy; slowly add 3/4 cup sugar, little by little; keep beating until whites are stiff but still shiny. Set aside.
Beat yolks until frothy; slowly add balance of sugar (3/4 cup), beating until very thick. Add lemon juice, lemon rind, and almond flavoring and mix.
Gently fold egg whites into egg yolks.
Slowly sift potato starch/matzah meal mixture over egg batter, folding gently as you sift.
When blended, pour into an ungreased tube pan and bake 1 hour. Remove from oven; immediately turn pan upside down. Cool cake 1 hour before removing from pan.
Makes a good cake for strawberry shortcake!
Cook sugar and syrup in a small saucepan over very low heat until sugar is dissolved; do not let it turn brown. Let cool.
Melt the chocolate and add to the syrup. (If mixture seems too thick, add a tsp or two of boiling water or raspberry syrup.)
Beat egg whites until very stiff. Fold chocolate mixture into egg whites.
Fold the whipped topping into the chocolate mixture. Chill well before serving.
Beat egg whites until stiff, set aside. In large mixing bowl, beat egg yolks, ground hazelnuts, sugar, matzoh meal and potato starch. Gently fold in beaten egg whites. Slowly pour cake batter into well greased 10" springform pan that has also been sprinkled with matzoh meal. Bake at 350 for 1 hour. Cool completely before removing from pan.
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