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Jewish Recipes on
In
a mixing bowl, whisk together eggs, egg white and salt. Whisk in matzo
meal, oil and 3 tbsp cold water. Cover and chill the mixture at least 1
hour or overnight. In a large pot, bring chicken broth to a boil. Add parsnips,
carrots and onions, reduce the heat to medium-low
CFF Shared by Sandy
Rinse and dry chicken. Sprinkle with salt and pepper. Insert one whole orange in the chicken. Place in roasting pan, breast side down. Surround with onion slices. Mix juice with the ginger, and pour over the chicken. Roast uncovered at 350 F for 1/2 hour. Remove chicken from the oven, turn over, and smear with honey. Surround the chicken with the second orange, sliced, and return to the oven. After five minutes, baste with wine and pan juices. If browning too quickly, cover with foil. Baste again, after 1/2 hour. Continue cooking until drumsticks are removed easily, about 1 more hour. Remove the orange from the chicken, and slice it. Garnish with herbs, as per taste. Note: Haroset makes a good stuffing for this dish. CFF Shared by Sandy
Cheese
blintzes are filled with soft cheeses like cottage cheese and farmer cheese.
Dessert blintzes contain fruits such as apples, blueberries, or cherries.
Savory blintzes contain fillings such as mushrooms, cabbage, potatoes,
or meat. The batter for blintzes is similar to that for French crepes,
except that in meat blintzes, water replaces the milk in the batter. The
cooking difference between blintzes and crepes is that blintzes are sauteed
on only one side
CFF Shared by Faye
Beat the eggs, milk, salt and salad oil together. Stir in the flour. Heat a little butter or oil in a 6-inch skillet. Pour about 2 tablespoons of the batter into it, tilting the pan to coat the bottom. Use just enough batter to make a very thin pancake. Let the bottom brown, then carefully turn out onto a napkin, browned side up. Make the rest of the pancakes. Spread 1 heaping tablespoon of any of the fillings (below) along one side of the pancake. Turn opposite sides in and roll up like a jelly roll. You can fry the blintzes in butter or oil or bake them in a 425 F oven until browned. Makes about 18. Serve dairy blintzes with sour cream. "The Art of Jewish Cooking" by Jennie Grossinger Published by Bantam Books, Inc. 1958 CFF Shared by Faye
Beat together the egg, milk, sour cream and salt. Stir in the flour, mixing until smooth. Heat some butter in a 7-inch skillet. Pour about 2 tablespoons of the batter into it, tilting the pan to spread the batter evenly. Fry until browned and turn to brown other side. Place a heaping tablespoon of one of the fillings (below) on each pancake. Tuck in the opposite sides and roll up. Arrange in a buttered baking dish and bake in a 450 degree oven 10 minutes. This batter makes a rich pancake, and is more suitable for sweet fillings. Makes about 16. "The Art of Jewish Cooking" by Jennie Grossinger Published by Bantam Books, Inc. 1958 CFF Shared by Faye
Beat the egg white until it begins to stiffen. Fold in the apples, sugar and cinnamon. Fill the pancakes and arrange in a buttered baking pan. Sprinkle with the brown sugar and butter. Bake in a 400 degree oven 20 minutes. Makes about 18. "The Art of Jewish Cooking" by Jennie Grossinger Published by Bantam Books, Inc. 1958 CFF Shared by Faye Notes: Use can use other fruit such as blueberries.
Beat the cheese, egg yolk, salt and butter together. Add the sugar or lemon juice if you like -- some people like them sweet, some don't. Fill pancakes. Cook blintz in fry pan until golden brown. "The Art of Jewish Cooking" by Jennie Grossinger Published by Bantam Books, Inc. 1958 CFF Shared by Faye
Mix all of the ingredients together. Fill pancakes. Cook filled blintz in fry pan until golden brown. "The Art of Jewish Cooking" by Jennie Grossinger Published by Bantam Books, Inc. 1958 Note: I use leftover pot roast. CFF Shared by Faye
Saute liver until done. Grate liver, onion, and eggs together in a food processor or hand grater. Add enough oil to moisten and to hold liver mixture together. Salt and pepper to taste. CFF Shared by Faye
Brown brisket in oil in Dutch oven or deep 12-inch skillet over medium heat. Remove and reserve brisket. Pour off drippings. Cook onion in pan over medium heat until tender; return brisket and add water. Bring to a boil; reduce heat to low, cover and simmer 2 hours. Add carrots, brown sugar, lemon juice, salt, and pepper. Continue cooking slowly, covered 30 minutes or until brisket and carrots are tender. Remove brisket and carrots to platter; keep warm. Carve brisket diagonally across the grain into thin slices. CFF Shared by Faye
Peel and slice apples and mix with 1/2 cup sugar, cinnamon and 1 tablespoon flour. Set aside. Cream sugar and butter or margarine together. Beat in eggs one at a time. Add flour and baking powder. Stir in vanilla. The batter will be very thick. Spread half the batter into a greased 9x13 baking pan. Top evenly with the apple mixture. Spread the rest of the batter over apples. Try to get the batter over all of the apples and to the edge of the pan. Bake at 350 F for 1 hour. NOTE: This is my mom's recipe. Use a blend of apples like 3 Granny Smith's and 3 Delicious. CFF Shared by Faye
Sift the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger together. (The spices depend on your personal taste, so add or not, as you prefer.) Beat the eggs, gradually adding the sugar. Beat until thick and light in color. Beat in the oil, honey and coffee; stir in the flour mixture and the nuts. Oil an 11x16 inch baking pan and line it with aluminum foil. Or, if you want 2 smaller cakes, use two 9-inch loaf pans. Turn the batter into the pan or pans. Bake in a 325 degree oven, 1 1/4 hours for the large cake, 50 minutes for the 2 smaller ones, or until browned and a cake tester comes out clean. Cool on a cake rack before removing from pan. CFF Shared by Faye
Cut and separate onions into rings. Arrange on the bottom of a 9x13 roasting pan. Sprinkle with 1 package of onion soup on onions. Place meat on top of onion mixture, fat side up. Mix kitchen bouquet and water together. Pour over meat. There should be at least an inch of liquid all around meat. Season with salt, pepper, and garlic powder. Spread second package of onion soup mix on top of meat. Bake at 350 F for ONE HOUR. Check to see if there is still 1 inch of liquid around meat. Turn oven down to 325 F, cover and seal tightly with foil and bake for TWO MORE HOURS. Save liquid from roasting pan for gravy. CFF Shared by Faye
Dough: Sift dry ingredients together. Add oil and egg, and water to bind. Turn out on a floured board. Knead until smooth and spongy. Set in a bowl, sprinkle with flour, cover with plastic wrap, and chill 30 minutes. Filling: Combine dry ingredients in a bowl, sprinkling lemon juice over apples to prevent discoloration. Roll dough very thin. Brush with oil. Spread apple mixture along long end, and roll as for jelly roll. Place roll in a greased utility pan. Brush top with beaten egg. Bake at 350 F until brown. Baste with orange juice if apples are not juicy enough. Source: The Great Hadassah Cookbook. CFF Shared by Sandy
Place
the water, salt, and sugar in the bowl of a heavy-duty electric mixer.
Stir to dissolve the sugar. Add the yeast and stir to dissolve. Stir in
the beaten eggs and the oil. Beat in 5 cups of the weighed-out flour to
make a batter. Beat for 5 minutes or until the batter begins to pull away
from the sides of the bowl. Knead in the remaining flour by machine until
smooth. Place the dough on a clean countertop and cover it with a large
metal bowl. Allow the dough to rise until double in bulk. Punch the dough
down and allow it to rise again. Punch the dough down again and divide
it in half. Cut each half into thirds. Roll 3 of the pieces into ropes
about 16 inches long with your hands. Join 1 end of each rope and press
together with the heel of your hand. Alternately, braid the 3 ropse together
and press the other 3 ends together with the heel of your hand. Sprinkle
a large baking sheet with a little of the cornmeal. Place the braided dough
on the sheet pan and allow it to double in bulk again. Repeat the process
with the remaining dough. Allow the dough to rise until double in bulk.
Bake in a preheated 350 F oven for 50 to 60 minutes, until loaves are deep golden brown and sound hollow when tapped on the bottoms with your finger. Remove to a cooling rack. Source: Whole Family Cookbook. CFF Shared by Sandy
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