Matzo Meal Rolls

December 28, 2012

Author: Ann Becker

These two recipes come from Janie Krantz who hails from Sioux City, Iowa, which she says had a large, vibrant Jewish community. She and her aunt think these are the right version of the recipes their Bubbie, Fanni Kantrovich who was from Kiev, used to make. Though who can tell when she always made everything impromptu with no recipe cards in sight!

Ingredients

1/2 c. Crisco

1 c. boiling water

1 t. salt

1 T. sugar

2 c. matzo meal

4 eggs

Preparation

Add fat to boiling water in a sauce pan. Stir in dry ingredients. Beat over low heat until mixture leaves sides of pan. Remove from heat and put in bowl. Beat in 1 egg at a time. Batter should be thick and smooth. Shape into 8 balls and place on greased cookie sheet. Bake at 375 degrees for 1 hour until browned. Serve as rolls or cut in half and fill as a sandwich.

Esther Levin’s Latke Recipe from the Old Country

December 13, 2011

Author: lafoodie

There are hundreds of recipes in Jewish cookbooks, American cookbooks, and on the Internet. Here’s a simple one that is a sure hit. But of course, best only when enhanced with some secrets from Rabbi Moshe Levin’s great-grandmother Rochel, passed on to her daughter, Ida, and then to his mother Esther.

Tips from Esther Levin: “Making latkes together, especially parents with their children, is a lot of fun. One of the great things about latkes is that they can be made in advance, so cooks and kids can make them together in the afternoon and serve the latkes when family and friends are ready to eat dinner, right after Hanukkah candles are lit. Latkes may be made up to 8 hours ahead. You can even refrigerate them or even freeze them if you made them earlier. But reheat them on a rack set over a baking sheet in a 350°F oven, about 5 minutes. IF they were frozen, first let them get back to room temperature.”

Esther’s cousin Mollie said that grating the potatoes, then soaking them briefly in water, and then squeezing out the liquid (as we’ve done here) keeps the batter from turning brown too quickly. However, remember what Bubbie Rochel said – not to pour out the starch, only the water. And believe it or not, Tante Beila used to add a little sour cream to the potato onion mixture before frying them so they come out golden brown, not burnt looking.

Ingredients:

1 lb potatoes Yukon Gold are best because of the high starch content

1/2 cup(s) onion finely chopped

1 large egg lightly beaten (Rochel liked it better with two regular size eggs)

2 Tablespoons Matzoh meal Tante Basya says all-purpose flour works too

1/2 teaspoon salt More will give you high blood pressure!

1/4 teaspoon pepper optional

Preparation:

Makes 10 good size latkes. (Adding a little flour will make it into a 12-16 portion batch if you want.) Double this recipe for a hungry crowd! And make sure you have enough sour cream and applesauce at the table for everyone, because they will pile it high on the dinner plate!

Preheat your oven to 250°F.

Peel the potatoes and coarsely grate by hand (Rochel didn’t have a Cuisineart), transferring the mixture to a large bowl of cold water. Soak the grated potatoes 1 to 2 minutes after the last batch is added to the water, and then drain well in a colander. Bubbie Rochel said, “Do NOT pour out the starch in the bottom of the bowl – only the water! Then use your hands to scoop out the starch and add it back into the mix.”

Spread the grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Only then should you transfer the potato mixture to a bowl and stir in the egg(s) and salt (and pepper if you wish).

Heat 1/4 cup oil in a 12-inch nonstick skillet pan over moderately high heat until hot but not smoking. Uncle Yankel has a heart condition so Tante Beila coated the pan with cooking spray instead of oil, and of course she cut down on the salt. Make batches of 4 latkes, by spooning 2 tablespoons of the potato mixture per latke into the skillet, flattening them into 3-inch round shapes with a fork. (Rochel said, “Don’t press hard! Thin latkes are too crisp so they don’t come out so good.) Reduce the heat from high to moderate and cook until the undersides are browned, about 5 minutes. Turn the latkes over and cook them until the new undersides are browned, about 4-5 minutes more.

As each batch is done, place them on paper towels to drain and season with a tiny bit more salt (unless someone in your family has high blood pressure, as Zeideh Zalman did). Add a little more oil to the skillet as needed each time you make a new batch. Keep the latkes warm on a wire rack set in a shallow baking pan in your oven until all are ready to be served.

Potato Latkes

July 12, 2012

Author: Leo Beckerman

Leo Beckerman, co-owner of the new and wildly popular Wise Sons Deli in San Francisco, recalls his favorite thing about hannukah– his mother’s latkes. It was as much an event as it was a meal (yes, latkes for dinner). After hours of hand grating potatoes on her grandmother’s latke grater, a tool used only during the festival of lights, everyone would gather in the kitchen. Round blobs of potato and onion went into the cast iron skillet and sizzled to delicious brown crispiness. From the frying pan they went right to the paper towel to remove excess oil, but they rarely made it farther than that. Once on the paper towel, a latke was fair game for eager family members willing to brave the intensely hot potato pancake. A quick dip in sour cream or applesauce and right to the tummy. These nights were celebrated standing up in the kitchen as latke after latke came out of the oil, until all had burned mouths and sated appetites.

Ingredients:

3 lbs Russet potatoes

1 large Yellow onion

2 Whole Eggs Beat the eggs

1.5 Tablespoons Matzo meal

1 teaspoon Salt

.25 teaspoon black pepper

4 Cup(s)s Vegetable Oil for Frying

Preparation:

Cut half of the potatoes into quarters, then boil in salted water until soft, about 15–20 minutes. Drain and mash until smooth. Combine the mashed potato with the matzo meal or flour and set aside.

With a box grater or food processor with a grater attachment, grate the remaining potatoes and the onion and mix to combine. Using a piece of cheesecloth or a fine strainer, squeeze out any liquid from the grated potato–onion mixture, then transfer to a large bowl.

Add the egg, salt, pepper and mashed potatoes and stir well to combine. Form the mixture into patties, each approximately 3 inches in diameter by ¼ – ½ inches. Heat ½ inch of vegetable oil in a heavy frying pan over medium–high heat. When the oil is hot, add some of the latkes, taking care not to overcrowd the pan. Cook until golden brown on one side, about 3–4 minutes (if they are browning too quickly, reduce the heat), then flip and cook until golden brown on the second side, about 2–3 minutes more.

Drain the latkes on paper towels, seasoning with salt while still hot. Repeat with remaining latkes until they’ve all been cooked. Serve with applesauce and sour cream.

Basic Potato Latkes

July 20, 2012

Author: Rachel Cort

My Dad has taught me almost everything I know about cooking, food, baseball, fishing and Judaism; which means he’s taught me quite a lot. This recipe is from some old magazine or book but it is the latke recipe that we make every year at Hanukkah. I can remember being a little kid, standing on a chair and helping my dad flip the latkes or stir the batter. He is the reason why I can cook, why I identify with Judaism and why I am me.

Ingredients:

2 Pounds Idaho potatoes well scrubbed but unpeeled

1 medium Onion

2 Eggs

1/4 cup(s) matzos meal or all purpose flour

Salt and Pepper to taste

Vegetable Oil for Frying

Preparation:

1. Grate potatoes alternately with the onion (this keeps the potatoes from darkening), either by hand or in a food processor. With a food processor, either use a fine shredding disk, or cut the potatoes in half-inch dice, and then use the steel blade with an on-off pulse motion to yield uniformly grated potatoes.

2. Drain potatoes and onions.

3. Mix in eggs, then matzo meal or flour. Season with salt and pepper

4. Pour oil into a heavy skillet, preferably cast iron, to a depth of 1/4 inch, and heat. Oil should be very hot but not smoking.

5. Using a large tablespoon, form round or oval pancakes about 3 inches across, flattening them in the frying pan with the back of the spoon. Fry until golden on both sides.

Bubbie’s Big Latkies

March 6, 2014

Author: Daniel Friedman

My bubbie’s recipe. Delicious!

Ingredients:

1 egg

2 potatoes

¼ cup matzo meal

½ onion

1 clove garlic

2 tbsps Italian seasoning

Olive oil

Preparation:

Grate potato and onion. Smash the garlic and beat the egg. Mix everything together and add the matzo meal and Italian seasoning. Heat a little olive oil . Put a big scoop in the oil. Flip it to a golden brown. Eat !

Ruth Levy’s Apple Chrimslech for Passover

October 2, 2012

Author: Myrite

Ruth Levy left Germany soon after Kristalnacht as a child but took this special passover tradition with her. Chrimslech are like apple latkes and in her family they were always served on a green plate. Her four sons devoured them for breakfast, and she passed on this tradition to her family. The original Green plate cracked years ago, but she glued it together and still serves chrimslech on it for her grandchildren (who have also mastered the recipe). You can see Ruth’s video making chrimslech with her granddaughter Raphaelle Levy- soon! For now check out the trailer of Dishing up The Past.

Ingredients:

2 Matzah

3 eggs

1 grated apple

a few tbsp. of chopped almonds (can be bought whole and chopped in food processor)

sugar (to taste)

cinnamon

salt

Matzah Meal (if needed)

Olive or vegetable oil or butter

Powdered Sugar

Preparation:

1. The night before – soak the 2 pieces of Matzah in water. Let sit overnight. In the

morning, squeeze out all the water.

2. Separate egg yolks and whites. Reserve whites. Place yolks in a bowl and beat.

3. Place egg whites in a second bowl. Beat until stiff. Place in refrigerator.

4. Add soaked, drained Matzah, apple, almonds, a few tsp. of sugar, a pinch of

cinnamon and a dash of salt. Mix well.

5. Fold in egg whites. If the mixture is very liquid, add some matzah meal

6. Heat up oil or butter

7. Cover the bottom of a pan with oil or butter, when it is hot spoon the batter into

circles as you would a pancake. Flip over when brown.

8. Place cooked Chremslach onto paper towel-line to drain oil

9. When ready to serve, heap onto a plate and sprinkle with powdered sugar.

Posted in Appetizers

Tags: almond, almonds, Apple, Apple Chrimslech, Apple Chrimslech for Passover, apples, butter,Chrimslech, Chrimslech for Passover, cinnamon, egg, eggs, matzah, matzah meal, Matzah, Matzah Meal, matzos, matzos meal, oil, olive oil, Passover, Pesach, powdered sugar, salt, sugar, vegetable oil

Grandma Sylvia Abraham’s Holupchus (Sweet and Sour Stuffed Cabbage)

October 26, 2012

Author: Chadley

Grandma Sylvia always advised me, “If you can read, you can cook.” Her mother died when she was very young and she was raised by her father, so when she married Grandpa Alex, she’d never learned to so much as boil an egg. After her wedding, she came home and cracked open her newly purchased Joy of Cooking, and the rest was history. Over fifty years of marriage, and even to the end of his life when cancer curbed his appetite, my grandfather refused to leave even a morsel of Grandma’s cooking — from anyone’s plate — uneaten. Although the reason may have been Grandpa’s Depression era mentality, I prefer to think it was because the cooking was so delicious.

In the kitchen of their Bethesda, Maryland house which I visited every Friday throughout my childhood, the dishwasher was Grandpa’s domain as he had a highly complex loading strategy which we all tried and failed to grasp. Everything else in that narrow, formica-covered space with the mushroom-patterned wallpaper, however, was Grandma’s turf. One of her specialties which I have searched for ever since, to no avail, was a big heaping dish of little fried, salty, whole fish called smelts. How she managed to get a 5-year-old to gobble down plates of whole fish, with the dead eyes staring out at you, is even more of a mystery to me now that I’m a parent of two picky eaters.

Like so many Bubbes, Grandma single-handedly prepared Passover dinners for a dozen hungry mouths with barely so much as a sit-down. But I don’t believe any other Bubbe in the world ended a Seder with her particular party trick. Once the plates were cleared and put into the dishwasher according to Grandpa’s incomprehensible mathematical algorithm, my grandmother would finally collapse at the table, pull off her apron, and roll back her sleeve. From there I can only describe what she did from the perspective of the child I was — My grandmother became a female, Jewish Popeye. With her palm placed lightly on her forehead, her bicep flexed, she then proceeded to pop and bounce her exceedingly large arm muscle in a staccato rhythm so that it danced like a Mexican jumping bean. This was a crowd pleaser for the whole family, and the grandchildren were left to wonder what made their Grandma so well-endowed in the bicep area. Maybe it was her cooking.

Ingredients:

1 lb Lean, raw beef chopped (i.e. hamburger meat), salted and peppered

2 Large Onions 1 chopped fine, 2nd onion chopped medium

2 Cup(s)s Rice cooked (1 cup cooked rice to put in stuffing, prepare 2nd cup cooked rice to accompany servings of holupchus)

1 tablespoon Water

1 Eggs slightly beaten

1 whole Cabbage (one head)

2 Cup(s)s Tomatoes canned, broken up a bit so that tomatoes aren’t whole

1 tablespoon Matzah meal optional

1/2 cup(s) Golden raisins or to taste

4-6 Tablespoons Dried mint or to taste

Pinon nuts optional; to taste

1 tablespoon Honey or more; to taste

Several pinch Ginger

2 Tablespoons Brown sugar or more; to taste

1 Lemon (juice of 1 lemon)

Preparation:

Boil enough water in a large pot to cover about 2/3 of the cabbage head, the goal being to steam it and soften the leaves. Put cabbage in and cover pot. Pull off outer leaves as they soften. This will probably have to be repeated several times as you work towards the middle. All leaves should be soft enough to fold but not overcooked. This is best to do a little ahead so that the cabbage cools enough to work with.

Mix together the raw beef, 1 onion chopped fine (save the other onion for later), 1 cup cooked rice (prepare and save the 2nd cup rice to serve with the holupchus), the tablespoon of water, the egg, and the optional matzah meal. Roll up the meat mixture into small balls for filling little cabbage leaf packages that should be folded up like envelopes, open side down.

When all cabbage rolls have been put into a large pot, put in on top the tomatoes, the second onion (chopped into medium sized chunks), the honey, the ginger, the brown sugar, and the juice of one lemon.

Cover and simmer on low heat 1 hour – 1 1/2 hours approximately, tasting as you go.

Serve the holupchus with the cup of cooked rice. You can prepare more rice to accompany this if you want to serve the holupchus as a main course rather than as an appetizer.

Enjoy the sweet and sour goodness!

Joan Nathan’s Mother-in-Law’s Gefilte Fish

February 1, 2013

Author: Joan Nathan

The gefilte fish in Joseph Wechsberg’s mouthwatering description is unfortunately a dish of the past. Today, most people buy frozen or bottled brands. Good cooks, however, insist on preparing the homemade variety for Friday night and the holidays. My late mother-in-law, Peshka Gerson, made it twice a year, at Passover and Rosh Hashanah. She used her mother’s recipe, handed down orally, from Zamosc, Poland. Her only concession to modernity was making individual patties rather than stuffing the filling back into the skin as described by Wechsberg. In addition, her filling was less elaborate. Years ago, when I asked Peshka for her recipe, two of her sisters-in-law were present. They all agreed that the rule of thumb is one pound of fat fish to one pound of thin. They also preferred the Polish custom of adding a little sugar. (Lithuanians say sugar is added to freshen already unfresh fish. Needless to say, Lithuanians do not add sugar to their gefilte fish.) Peshka, Chuma, and Rushka disagreed, however, on the seasonings. Chuma insisted on more salt, and Rushka explained that a little almond extract would do the trick. They both took me aside, promising to show me the “real” way to make gefilte fish. I have used their two suggestions as variations on Peshka’s basic recipe. Make your fish Lithuanian or Polish, with sugar or without, but just remember—it’s the carrots and horseradish that really count! I have been making this recipe since the mid-1970s. The only difference is that I cook the fish for twenty minutes. My mother-in-law cooked it for two hours!

Ingredients:

Fish:

• 3 pounds carp (meat)

• 1 1/2 pounds whitefish, pickerel, or rockfish (meat)

• 1 1/2 pounds yellow pike or buffel (meat)

• 6 onions

• 2 tablespoons salt, or to taste

• 6 eggs

• 3 tablespoons sugar

• 1 /2–1 cup matzah meal

• 3/4 cup water

• 1 teaspoon almond extract or 1/4 cup ground almonds (optional)

• 1 1/4 teaspoons pepper

• Horseradish (bottled or fresh)

Stock:

• 4 stalks celery, cut in 4-inch slices

• 3 onions, sliced

• 6 carrots, sliced on the bias

• 8 cups water, or enough to cover bones with 1 inch to spare (use less rather than more)

• Bones of fish (and heads, if desired)

• 1 tablespoon salt

• 1/2 tablespoon freshly ground pepper

• 1 tablespoon sugar

Preparation:

1. Place all the stock ingredients in a large kettle with a cover. Bring to a boil, then partially cover and reduce the heat to a simmer. While waiting for the pot to boil, begin preparing the fish.

2. In a wooden bowl, add to the ground-up fish all the other ingredients listed under Fish, carefully chopping very fine and blending. You can also use the grinder on a mixer. Wet your hands and form the fish into fat, oval-shaped patties, carefully sliding each into the simmering stock.

3. Simmer over a low flame slowly for 20 to 30 minutes or for 2 hours. Allow to cool in the pot and carefully remove all the patties, placing them on a platter.

After the fish has been removed, strain off the cooking liquid. This stock should then gel when chilled; if it does not, simply add a package of unflavored gelatin, following instructions on the package.

4. Serve the chilled gefilte fish with the jellied fish stock, horseradish, and of course the carrots.

Chremsels

March 12, 2013

Author: Gloria Kobrin

My Mother made chremsels for Passover every year that I can remember. When my husband and I started taking our family away for Passover, she used to freeze a few for me to eat when we got back. My mother hates to cook; but for some reason this was a recipe to which she was committed.

Warning: these chremsels are not crepe like or even pancake like. They are dense and relatively heavy but full of flavor. This recipe has been handed down from my Great Great Great Grandmother Ida who was born in Russia. I’ve adjusted it a bit-but have retained the integrity of the original recipe.

Ingredients:

6 eggs

1 cup sugar

1 teaspoon salt

8 ounces water

4 tablespoons melted schmaltz plus ½ cup schmaltz for frying

3 cups matzah meal

Equipment

1 medium mixing bowl

1 skillet

1 cookie sheet lined with parchment paper

Preparation:

1. Beat eggs in mixing bowl. Add sugar, salt, melted fat and water. Mix well. Stir in matzah meal. My forebears say that the consistency should be “thick-but not too thick-like mustard”. Chill mixture for one hour.

2. Preheat oven to: 350 F.

3. Place two tablespoons schmaltz in skillet over medium heat. Wait until fat starts to sizzle a bit and then drop chremsel batter into fat with a wooden spoon. Scrape all the batter off the spoon and then flatten chremsels a bit with a metal spatula. Fry about two minutes on one side and then flip chremsels to the other side. Make sure chremsels are golden brown on each side even if you have to turn them again. As chremsels are browned, place them on parchment paper.

4. Place browned chremsels in oven and bake for 20 minutes. Serve hot.

Note: My family eats them plain. My husband’s family eats them with white horseradish.

Yield: 24

Posted in Appetizers

Tags: Chremsels, eggs, Gloria Kobrin, matzah meal, matzah, Passover, salt, schmaltz, sugar, water

Mother’s Chicken Escarole Soup with Matzo Balls

July 16, 2012

Author: Joan Nathan

My ninety-eight year old plus mother loves order and hates chaos. She is precise and unwavering about everything – the way she runs her family, her house, her kitchen. And for her, there is only one way to prepare for holidays: she cooks a week, two weeks, sometimes a month ahead, freezing the rugelach, the chicken, the plum pies, but never, never the matzo balls.

Just before she turned 90, my mother switched from using a whole chicken, to chicken legs in her chicken soup because she finds more flavor in the legs, and besides, the legs are often on special in her supermarket. From an Italian restaurant in Providence, she learned to swirl in escarole at the last minute, before she adds her matzo balls.

Ingredients:

6 whole chicken legs

20 Cups water

2 celery stalks sliced into 2 inch chunks

2 whole carrots cut into 2 inch chunks

1 large onion peeled and quartered

1 parsnip cut into 2 inch chunks

2 Tablespoons chopped fresh dill

2 Tablespoons chopped fresh flat leaf parsley

Salt and freshly ground pepper to taste

8 Ounces escarole

Matzo Balls

3 Tablespoons chicken fat or vegetable oil

6 Large eggs, separated well beated

1 teaspoon salt

1/4 teaspoon grated nutmeg

1 3/4 Cup(s)s matzo meal

1 tablespoon chopped fresh flat leaf parsley

12 Cup(s)s water

Preparation:

To Make the Soup:

1. Put the water in a soup pot, add the chicken legs and bring the water to a boil Simmer slowly for 2 hours, uncovered, skimming off the fat and foam as they rise to the top of the soup.

2. After 2 hours, add the celery, carrots, onion, parsnip, dill and parsley. Continue cooking slowly, uncovered, for another hour.

3. Set a strainer over a large bowl and strain the soup. Season it to taste with salt and pepper. Refrigerate the soup, covered, overnight.

4. The next day peel off the layer of fat that has formed on the soup’s surface. Bring the soup to a boil in a large pot (or freeze it for another day). Before serving, swirl in the escarole and add the matzo balls (recipe follows), cooking for a few minutes.

To Make the Matzo Balls:

1. In a medium bowl, mix the chicken fat or vegetable oil with the eggs, salt, nutmeg, matzo meal and parsley. Refrigerate for a few hours or overnight.

2. Bring the water to a boil in a large pot. Take the matzo mix out of the refrigerator and, after dipping your hands into a bowl of cold water, gently form balls the size of large walnuts. Add salt to the water, and drop in the balls. Simmer slowly, covered, for about 20 minutes, remove from water with a slotted spoon, and add to the soup.

Dilly Leek Croquettes

April 4, 2014

Author Liz

Leeks are often used as a symbol of Spring on the Passover Seder plate. Their bright green color and gradation of tone from white to wintery dark green, reminds us of our transition to a new season and rebirth as the earth awakens.

If you use leeks on your Seder plate, buy extra so that you will have them handy for this easy side dish. If you don’t, pick them up when stocking your vegetable bin so you can enjoy the mellow onion flavor of these delicious croquettes (a latke by another name, I know).

Originally published in 4 Bloggers Dish: Passover: Modern Twists on Traditional Flavors.

Ingredients:

4 medium leeks, dark green tops (1-2 inches) removed and discarded. Clean very well under running water to remove the trapped dirt. Rough chop.

2 medium-large Idaho potatoes, peeled and quartered.

3 eggs (1 set aside)

¼ cup matzah meal

2 Tb. fresh dill, washed, dried and chopped (must be fresh)

salt and pepper to taste

canola oil for frying

Preparation:

Place chopped leeks and potatoes in large pot of water. Fill water to 1 inch over the vegetables. Simmer 35-40 minutes or until fork pierces through potatoes.

Drain vegetables in mesh strainer. When cool enough, use hands to press as much water as possible out of the veggies. Pat dry with paper towels.

Place cooked leeks and potatoes in a large mixing bowl and use an egg masher to smash the veggies.

Beat 2 eggs and add to the mixture. Add matzah meal , salt and pepper and fresh dill.

Heat ¼ inch of oil in large, non-stick pan until hot but not smoking.

Beat last egg. Arrange bowl of mixture and egg near frying pan.

Form 2 inch patties with your hands and flatten slightly. Carefully dip into egg and allow excess to drip back into the egg bowl.

Gently place the patties in frying pan and cook until lightly browned. Flip and cook second side.

Remove from pan and place croquettes on a plate lined with paper towels. Serve hot.

Tip: These tasty croquettes may be served with a squeeze of lemon alongside any chicken, fish or meat dish.

For a dairy meal, consider serving them topped with a dollop of sour cream or plain yogurt.

Prep Ahead Guide: They may be made 1-2 days in advance and re-heated on a foil lined tray in a 350 degree oven.

Freezer Instructions: Flash freeze these tasty croquettes by placing them in a single layer on a foil lined tray on an even surface in the freezer. After 2 hours, place them in a Ziploc bag and seal well. Flash freezing prevents them from sticking to each other, allowing you to remove a few at a time. Re-heat in 350 degree oven on a foil lined tray.

Vegan Derma (Kishka)

July 28, 2014

Author: Jeff Bennett

Ingredients:

Matzah meal (2 cups)

Oil (1 cup)

Celery (3 cups)

Carrots (3 cups)

Onion (1 cup)

Directions:

Mix all ingredients and put on aluminum foil.

roll into a cylinder (don’t let the ends squeeze out of the foil)

Bake 400 degrees for 45 minutes

Posted in Side Dishes

Tags: carrots, celery, Derma, kishka, matzah meal, oil, onion, vegan

Infamous Noodle Kugel

July 28, 2014

Author: Lila Wachter

Noodle kugel is a traditional Jewish European dish that can be served hot or cold. It is similar to the kugel that my grandfather ate in Poland and it helped remind him of the connection to his past home, especially since he lost most of his family in the Holocaust. (Sophie M, Lila’s granddaughter)

Ingredients:

1 12 oz, thin egg noodles

1 grated apple

3 eggs beaten

1 cup sugar

3/4 canola oil

3/4 cup orange juice

3 kbs matzah meal

*I do not add salt*

1/2 cinnamon

Directions:

Boil noodles till tender. When slightly cool, add all ingredients together 9″ pan (spray with pam) Bake at 350 degrees for 3/4 hour or until top of noodles are brown.

Sprinkle top of noodle with a little sugar and cinnamon.

Posted in Baked Goods and Desserts, Side Dishes

Tags: Apple, cinnamon, egg, Kugel, matzah, matzah meal, noodle,oil, orange juice, Passover, pasta, sweet, Workmen's Circle

Amazing, Simple, Delicious, Carrot Latkes

July 28, 2014

Author: Barbara Sprechmen

Ingredients:

Carrots

Matzah meal

eggs

Directions:

Mix together with LOVE and fry in oil.