Title: Lemony Leek & Mushroom Soup

-----------------------STOCK----------------------
7 c Water
1 c Chopped onion
2 Leeks, green parts only
4 Parsley sprigs
1 lg Celery stalk, chopped
2 Vegetable bouillon cubes

----------------------SOUP------------------------
2 tb Olive oil
4 lg Leeks, chopped, white &
-- light green parts only
2 md Turnips, peeled & diced
1 lg Celery stalk, diced
2 Bay leaves
14 1/2 oz Can tomatoes, chopped
12 oz White mushrooms, sliced
Juice of 1 lemon
Salt & pepper to taste
3 tb Freshly minced parsley
3 tb Freshly minced dill
Matzo farfel, optional

Combine all stock ingredients, bring to a boil & simmer for 30 minutes. Let stand till needed & then drain befroe using.

Heat oil in a soup pot. Add chopped leeks & saute over moderate heat, stirring frequently, til lthe leeks start to go limp. Add stock, turnips, celery & bay leaves. Bring to a boil, cover & simmer for 10 minutes. Add tomatoes (including their juice) & mushrooms, simmer another 15 to 20 minutes. Season to taste & remove from heat.

Allow soup to stand for several hours or cool & refrigerate overnight.Before serving, heat through, add parsley & dill. Top each serving with matzo farfel if desired.

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Title: Frances' Famous Knishes

2 c Flour
1 ts Baking powder
1/2 ts Salt
3 tb Shortening
1 lg Onion; diced
2 lb Potatoes; peeled
3 tb Oil; or chicken fat
3/4 ts Salt
1/4 ts Pepper

Cook potatoes in water. In a bowl, combine flour, baking powder, 1/2 teasp salt and shortenng, blending with your fingers. Add 2/3 cup watr from the cooking potatoes. Knead lightly. Dough should be soft, but firm enough to roll. Add a bit more flour, if necessary.

Brown onion in oil. Drain and mash potatoes and add onion. Add salt and pepper. Roll 1/3 of the dough into a thin rectangle, about 7"x14". Place strip of potato mixture about 1 1/2" wide and high along the long edge. Ro like a jelly roll. Cut into 1 1/4" pieces.
Take each piece and stretch th dough to cover the cut edges, unrolling slightly, if necessary. Knishes sh be flat on the bottom and rounded on top. Don't worry if the dough tears o potato shows through. Repeat the process twice more with the remaining dou and potatoes.

Place knishes on greased pans. Bake 30 minutes at 400F, or until slightly browned. If they are going to be frozen, bake only partially, and finish baking when ready to serve.

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Title: Haroset

1/2 lb Pitted dates
1/4 lb Raisins
4 Dried figs
1 1/2 c Sweet kosher wine
1/4 lb Walnuts
1/4 lb Alonds
2 tb Sesame seeds
1/2 ts Cumin
1/2 ts Ground ginger
1/2 ts Cinnamon
1/2 ts Cardamon

Place the dried fruits in a food processor or blender; chop fine. Add 1/2 cup of the wine. Mix again at low speed. Add the remaining ingredients and mix at low speed until nearly smooth. Makes 8 servings.

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K'naidlach (Matzoh Meal Dumplings)


2 tb Chicken fat or
Any other shortening
2 Eggs, lightly beaten
1/2 c Matzoh Meal
1 ts Salt
2 tb Water or soup stock

Mix together shortening and eggs, add matzoh meal and salt and blend the mixture well. Add water or stock. Cover the mixture and chill it for at least 20 minutes. form into plum-size balls and drop them gently in boiling salted water or soup. cook the dumplings for 30 to 40 minutes and serve them in soup. Makes about 16 K'naidlach.

VARIATION: For lighter, fluffier K'naidlach, separate the eggs and beat the yolks and whites separately. proceed as above, but fold the egg whites into the yolks carefully before adding the matzoh meal.

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Title: Kash Varnishkes


1/2 oz Dry porcini mushrooms(optional)
1 c Kasha, preferably coarse-ground
1 lg Egg
1/4 c Plus 1 tbs goose fat orbutter
2 c Chopped onions
1 ts Sugar
5 c (1 lb) fresh slicedmushrooms
1 ts Minced garlic
1 ts Salt
2 ts Freshly ground pepper
1 tb Dried oregano
1 3/4 c Boiling chicken broth
2 c Bowtie noodles

Directions: Soak porcini mushrooms in small amount of warm water.
(Soaking water may be added to make up the 1 3/4 cup chicken broth)
When they're soft, cut mushrooms into small pieces and set aside.

Stir together kasha and egg with fork and set aside to dry 30 minutes, stirring occasionally.

Melt 1/4 cup goose fat in large skillet (preferably broiler-proof) with tight fitting lid. Add onions along with sugar and saute, stirring often, until well-browned. Add mushrooms and garlic. Cover and cook until mushrooms yield their liquid. Continue cooking
uncovered until liquid evaporates.

Add kasha mixture, salt, pepper, and oregano and cook, stirring constantly, 2 or 3 minutes. Stir in broth and porcini mushrooms. Cover tightly and simmer 20 minutes or until liquid is absorbed. Meanwhile, cook bowties according to package directions. Drain and stir in remaining 1 tbs goose fat. Mix bowties into kasha mixture. Makes 4 to 6
servings.
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Title: Kishka


9 Feet of clean beef casings. (Buy at a Kosher butcher ifyou can find one)
2 c Flour
1 c Matzo meal (available at local supermarket)
1 1/2 ts Salt
1/4 ts Pepper
1 c Melted schmaltz (chicken fat) or chopped suet

Kishka salt and pepper

Wash casings in cold water and cut into 12 inch lengths. Tie one end of each length tightly with white sewing thread. Turn casings inside-out. Combine flour, matzo meal, seasonings and schmaltz or suet. Fill each casing loosely with this stuffing and tie the remaining end. Drop into rapidly boiling water and boil 10 minutes drain. When cool enough to handle, scrape fat off the casings with the dull edge of a knife. Drop into rapidly boiling water (about a gallon) to which has been added 1 tblspn salt and at least 1 teaspoon
pepper. Reduce heat and simmer uncovered for 3 hours. Remove from water. Brown for 1 hour around a roast or roasting poultry. (You can also refigerate and then slice pieces about 1 inch thick and fry them--on both sides.)

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Title: Klops (Meat-Egg Loaf)


2 lb Beef, minced
3 sl Bread; soaked
OR I tried:
1/2 c Bread crumbs, Italian
2 Egg
4 oz Parsnips; grated
1/2 c Stock
1 Carrot; grated
2 Onion; chopped*
2 Garlic clove; crushed
1 ds Nutmeg
1 ds Allspice
Salt
Pepper
1 tb Parsley; chopped
6 Egg; hard-boiled, peeled
Margarine

Mix all the ingredients except the hard-boiled eggs and the margarine. Put half the mixture into a well-greased loaf pan (I found that I didn't need to oil the pan), then put the whole hard-boiled eggs in a row down the middle of the meat and cover with the remaining meat mixture. Dab the top with margarine as desired: a lot if the meat is lean, very little if it is fat. Bake for 15 minutes in a 500 F. oven, then reduce the heat to 350 F. for about 45 minutes, until brown on top. Serve warm or cold in thick slices so the egg centers each piece.

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Title: Kreplach Fillings

1 tb Fat
1/2 lb Ground beef
1/2 c Minced onions
3/4 ts Salt
1/4 ts Pepper


***FILLINGS FOR KREPLACH***

*Meat:

Heat the fat (I use oil) in a skillet and cook the meat and onions in it for 10 minutes, stirring frequently. Add the salt and pepper. Cool before placing in squares of dough.

*Kasha: 1 cup minced onions 3 tablespoons chicken fat or butter (depending on whether you are serving a meat or dairy dish) 1 1/2 cups cooked kasha 1/4 teaspoon pepper

Lightly brown the onion in the fat or butter. Stir in the kasha and pepper.

*Cheese-Potato: 1/2 cup minced onions 3 tablespoons butter 1 1/2 cups mashed potatoes 1/2 cup pot cheese 1 teaspoon salt 1/8 teaspoon pepper 1 egg Sour cream

Lightly brown the onions in the butter. Add the potatoes, cheese, salt, pepper and egg, beating until smooth. Serve with sour cream.

*Chicken: 1 1/2 cups ground cooked chicken 4 tablespoons browned minced onions 1 egg yolk 3/4 teaspoon salt 1 Dash pepper 1 tablespoon minced parsley

Blend all the ingredients together.

*Chicken liver: 1/2 pound chicken livers 1/2 cup minced onions 2 tablespoons chicken fat 2 hard-cooked egg yolks 1 teaspoon salt 1/8 teaspoon pepper

Cook the livers and onions in the fat for 10 minutes, mixing frequently. Grind or chop the livers, onions, eggs, salt and pepper. Cool before placing in squares of dough.

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Title: Moroccan Brisket with Olives


6 lb Brisket of beef -Lamb can be substituted
2 cl Garlic, peeled and halved
1/4 c Olive oil
1/4 ts Tumeric
-OR
Saffron, a few strands
1 ts Ginger, fresh grated
2 lg Spanish onions, diced
4 tb Celery, chopped, with leaves
1 sm Carrot, peeled, sliced inpaper thin rounds
1 lb Green olives
2 lg Tomatoes, peeled and diced
-OR
16 oz Stewed tomatoes, canned
1 Lemon, for juice

Sprinkle meat with salt and pepper; rub with garlic. In a heavy roasting pan, sear meat on all sides in a bit of olive oil. Remove and set aside.

In same pot, add remaining olive oil, tumeric (or saffron), ginger, and onions. Saute until onions are limp. Add celery and carrots. Saute a bit more. Add tomatoes and mix.

Remove 1/3 of the mixture and placed seared meat on the remainder. Cover with the rest of the mixture. Cover, and bake in pr-heated over at 350 degrees F untill meat is tender about 3 hours). Remove, and refrigerate.

In the meantime, pit the olives. Place olives in a pot. Cover with water and bring to a boil. Drain, and repeat the process. (to remove saltiness of the olives).

Remove brisket from refrigetator. Remove any fat that may have collected. Slice the meat agains the grain. Return meat to a heavy pot with the mixture. Sprinkle the olives over the meat. Reheat at 350 deg F for 1/2 hour, and serve.

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Title: Sambusak (Sephardic Stuffed Pastries)

2 tb Active dry yeast (2 packages)
2 c Lukewarm water, divided
1 pn Of sugar
1 ts Salt
1/2 lb Pareve (without meat or milk products) margarine
2 lb Sifted all-purpose flour(about 8 cups)
1 tb Ground anise
Vegetable oil for frying
Meat Filling (recipe follows)

Directions: Procedure: Dissolve the yeast in about cup warm water with a pinch of sugar.

Add salt, remaining water, margarine and some of the flour. Gradually add the remaining flour and the anise. Blend with your hands and knead well. If the dough is too soft or sticky, add more flour.

Place in a greased bowl and let rise, covered, until doubled in bulk (about 1 hour). Punch down, knead again and let rise again until doubled.

Take a piece of dough the size of a plum and roll it into a ball. Press it down on a floured board until it flattens into a circle. Place 1 tablespoon of filling in the center. Fold over and pinch into a half- moon shape.

Heat oil to 375 degrees. Deep-fry until golden. Drain and serve.

Meat Filling

1 tablespoon vegetable oil 1 bunch scallions, diced 1 pound very lean ground meat Dash of garlic powder, ginger, turmeric 1 teaspoon cinnamon. Salt to taste.

Procedure: Heat oil, add scallions, meat, spices. Keep turning meatas it browns. When cooked, turn up the heat so all the waterevaporates. Cool.

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Title: Tzimmes and a Gahtzah Tzimmes

1 lb Beef plate brisket
2 lb Carrots
1/2 ts Salt
3 tb Brown sugar
EINBREN or THICKENING:
2 tb Flour
2 tb Schmaltz (rendered chicken
-fat) or shortening
1 c Carrot stock

From "Love and Knishes".

"Tzimmes" is a word impossible to translate. Ask anyone, "What is a tzimmes?" and you get the answer, "You don't know what a tzimmes is?" This is not very satisfactory as you can see.

The closest I have come to an answer is that a tzimmes is a mishmash.Now a mishmash is a hodgepodge and a hodgepodge is...not a tzimmes, believe me...it's a big thing in anyone's life. A Gahntze Tsimmes is really somethig to boast about--a big production! For instance, from a good tzimmes, a cook is entitled to make a gahntze tzimmes. (Some people think of a tzimmes as a dessert). In my opinion is a one dish meal usually served as the fourth course in a six-course dinner. A Tzimmes can be made from almost any ingredient. From my wall-to-wall carpeting I could make a tzimmes, and from my new mink coat I am
justified in making a gahntze tzimmes.

Of course, there are some people who think not. You will find people who will begrudge you anything. They will say, "She's got a mink coat so she's making from it a gahntze tsimmes. I knew her when she only had a Persian lamb."

From all these things you can make a tzimmes, but most tzimmeses are made from carrots.

Carrot Tzimmes

Simmer brisket in water to cover till almost tender (about 1 1/2 hours). By this time the water will have boiled down to about half the original amount. Peel carrots and slice in half-inch rounds. Add carrots, salt and sugar to meat. Bring to a boil, reduce heat and
simmer till carrots are very tender (about 45 minutes). Brown flour in a very small skillet, stirring constantly to prevent burning. When flour is very light brown, remove from burner. Add schmaltz and stir till smooth. Gradually stir in carrot stock to make a smooth paste.
Add this paste to the carrots, stirring it carefully. Continue to simmer till stock has thickened (10 to15 minutes.

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Title: Bibs Soles' Haroset

2 ea Apples, Spy
1 tb Lemon juice; optional
2 c Walnut halves
1/2 c Hazelnuts; filberts
1/2 c Sweet kosher wine;
-for Passover
-or more

A family recipe from Bonnie Stern (cooking school teacher and columnist in the Toronto. "Haroset is the fruit and nut paste that is eaten at Seders to symbolize the mortar which our ancestors used to do the pharoah's labour. My cousin Bibs Soles learned to make this
her father-in-law, my late uncle mike. He never used to measure the ingredeints and neither does she.."

Peel and core apples. cut in quarters. Chop in food processor until finely grated. Transfer to a bowl and stir in lemon juice, if using. Add nuts to food processor and chop until finely chopped but with a few little chunks of nuts. Stir into apples. Add wine slowly - a few
tablespoons at a time - until the mixture looks like a paste. (If you make this ahead, you will probably have to add more wine as mixture thickens slightly on standing.)

MAKES: about 2 CUPS

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Title: Crusty Fettucine ( Pharoah's Wheel)

Pasta; homemade with 4 eggs and 2 1/2 to 3 cups flour
6 qt -Water
3 tb -Salt
3 c Meat Sauce (see recipe)
1/2 c Beef salami; diced -OR-
-pickled tongue; diced -OR-
-beef sausage
1/4 c Chicken fat; or bone marrow*
1/2 c Raisins;dark, seedless (opt)
1/2 c Almonds;whole (opt)
1/2 c Pine nuts; (opt)

Tagliolini Colla Crocia (Ruota di Faraone)

To quote the author, "Tagliolini colla Crocia" is traditionally served on Shabbat B'shallach in all parts of Italy and is associated by Italian Jews with the passage of the Israelites through the Red Sea and their deliverance from the Egyptians although the preparation
of it, and even the name, varies from place to place."

*Anne's note: Butter or margarine may be substituted for the chicken fat as it is used to grease a dish.

Roll out the dough not too thin and fold as you would for a jelly roll, 2 1/2" wide. Cut 1/6" wide slices and toss to unfold noodles. Bring 6 quarts of water to a boil. Add tagliolini and salt; when boiling resumes, cook 1 minute. Drain, and place in a large bowl with meat sauce and diced cold cuts. Toss quickly to distribute the dressing evenly. Place in a round oven proof baking dish, well greased with fat.* If using raisins and nuts, make layers, alternating pasta with a mixture of raisins and nuts. Bake in 350F oven for 1 to 1 1/2 hours, or till a nice crust is formed on all sides. Invert over a serving dish and bring to the table.

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Title: Lasagne Verdi

1/2 c Spinach;cooked, drained
2 Eggs;slightly beaten
2 1/2 c Flour; up to 3 cups
6 qt -Water
Salt
4 tb Olive oil
3 c Mother's Tomato Sauce
3 c Cheese Sauce
1/2 c Parmesan cheese; freshly grated

Green Lasagna To quote the author, "Many years ago, I invited some friends to try mu kosher green lasagne. At first they declined my invitation (being strictly orthodox, they seldom accepted invitations to eat in other people's homes). But when I insisted that I would buy everything new -from pots and pans to tablecloth and dishes - they
accepted. They came early, so I prepared everything with their help. We had a lot of fun, and they liked my lasagna so much that they asked to stay for supper to eat the leftovers. Of course, I was very flattered and delighted that they stayed."

Squeeze most of the liquid of the spinach. Chop very fine to the consistency of a smooth paste. Make dough with spinach, eggs and flour as needed, following the directions for pasta - homemade. Roll it thin, sprinkling often with flour to avoid sticking . Cut into
strips about 5X8 inches. Bring 6 quarts of water to a boil with 3 Tbsp salt. Cook a few strips at a time for 2 minutes, uncovered. Remove from boiling water with a slotted spoon and drop into a basin of cold water. Drain and spread over a slightly damp cloth. Coat the
bottom of a lasagna baking dish with 2 Tbsp oil and 1/4 cup tomato sauce. Place in it one layer; lightly cover it with tomato sauce and dollops of cheese sauce. Sprinkle with some Parmesan cheese and continue to make layers until you have used up all the pasta and the
sauces. Sprinkle top with remaining oil and bake in a 400F oven for approximately 20 minutes. Serve with remaining Parmesan cheese in a separate dish. SERVES: 6

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Title: Pasta - Basic Recipe for Homemade


2 1/2 c Flour;unbleached; up to 3 cups
4 Eggs;slightly beaten

Ricetta Base Per Pasta in Casa (Basic Recipe for Homemade Pasta)

HAND ROLLED: Mound part of the flour in a large board or other working surface and make a well at center. Pour in eggs. With the aid of a fork, mix eggs and flour very gradually until a soft paste forms. With your finger mix in enough flour to make a firm but not too hard, dough. Knead for about 5 minutes, till dough is smooth. Place in an un floured dish; cover with an inverted dish and let it rest in the refrigerator for about 1/2 hour.
Take half of the dough, knead it lightly, and shape into a ball. Place on a well floured board. With the palms of your hands, flatten the ball, keeping the round shape, and sprinkle with flour. With the rolling pin, begin to thin the disk out in all directions, trying not
to lose the round shape. Continue to sprinkle with flour as it becomes necessary, so that the dough does not stick to the pin. As soon as the disk of dough is thin enough to be rolled AROUND the rolling pin do so.* Starting from the end farthest from you, begin to
roll the dough toward you, using small, even strokes back and forth, at the same time you swiftly slide your hands inward to the centre and outward to the edges of the pin. When the sheet is all rolled around the pin, PUSH the pin away from you at arm's length; then
vigorously ROLL it back towards you, so that one side of the sheet flaps several times over the board. Turn the pin 90 degrees and unroll the sheet from it. Repeat from * as many times as needed for the desired thinness. Repeat with the other half of the dough and use as directed in each individual recipe. SERVES: 6 to 16, depending on the different uses made of it

WITH A HAND OPERATED MACHINE: Make a dough, using the method described
above or by mixing eggs and flour in bowl. Knead over a well-floured board, mixing until they have a very firm dough. There is no need to make it smooth because the machine will take care of that. Place in an un floured dish; cover with an inverted dish and let it rest in
the refrigerator for about 1/2 hour. Take 1/4th of the dough at a time and begin the thinning. With the rollers set at the first slot (farthest apart), feed the dough between the rollers while turning the crank. If some of the dough sticks to the rollers or to the machine, that means the dough is too soft and more flour must be added. Fold and feed with the rollers set at the same slot 3 or 4 times, until the sheet comes out in one piece (but not too smooth). Move on to the second slot and feed the sheet only once. Keeping on moving till the desired thinness is achieved. For lasagna or fettucini you stop at the next to last slot. For taglierini or clazonicchi, go through the last slot once, wait a few seconds, then feed the sheet into the last slot again. (Pasta made with only eggs and flour tends to be very elastic and it tends to shrink. However, the second time through it keeps the shape better.)
Repeat with the remaining pasta, using 1/4th of the original quantity each time. Use as directed in the individual recipe.

*for electric pasta makers, follow the manufacturer's directions, but most machines will not provide sheet pasta for lasagna, ravoli, etc.

SERVES: 6 to 16, depending on the different uses made of it.

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Title: Purim Ravioli

2 lb Spinach;small leaves bulk
-Salt
2 tb Olive oil
1 Onion;small, quartered
1 Carrot;small, peeled & coarsely chopped
1/2 Chicken breast;cubed freshly ground black pepper
1 tb Flour;unbleached
Homemade pasta;made with 4 Eggs & 2/12 cups flour
6 qt -Water
3 c Marinara sauce;(Momma's Tomato sauce) or Meat Sauce

To quote the author, "I suppose that the tradition of making spinach ravioli on Purim originated because Purim comes in the season when spinach is tender, flavorful and abundant. Now we can make spinach ravioli throughout the year, but they never taste as good as they do around Purim."

Remove the roots and stems from spinach and save for later use. Rinse spinach in cold water as many times as necessary to rid it of any sand. Place in a pot with no water other than the water the spinach retains from washing. Add a pinch of salt and cook, covered for about 5 minutes. Transfer to a colander and set aside to drain. Place oil, onion, carrot and chicken breast in a large skillet. Add 1 tsp salt and 1/8 tsp pepper and cook over moderate heat for 4 to 5 minutes longer or until most of the liquid has evaporated. Add flour and stir 1 more minute. Remove from heat; cool for 5 or 6 minutes, then chop very fine. Roll the dough paper thin and place over a floured board. With a feather brush dipped in cold water lightly brush the top to maintain moisture. Place mounds of spinach mixture on the dough in straight lines about 2 inches apart (measurements are from the centers of the mounds), making 8 or 9 dozen of them. Roll out the other half of the dough paper thin and place loosely over the sheet with the mounds. With an Italian pastry wheel, press along the furrows, cutting and sealing at the same time. Bring 6 quarts of water to a boil. Add ravioli and 3 Tbsp salt. Stir until boiling resumes. Cook 4 to 5 minutes, uncovered. Drain andserve with marinara or meat sauce. SERVES: 6-8

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Title: Rice with Raisins

4 tb Olive oil
1 Garlic clove
-finely minced
1 tb Parsley; fresh - chopped
1 1/2 c Rice; short grain
1/2 c Raisins; dark seedless
1/2 ts Salt
3 c Broth; hot
Pepper; black

"Riso coll'Uvetta is an ancient Venetian dish prepared mainly during Chanuka. It has an interesting taste, nut is not for every palate."

Heat oil in large skillet. Add garlic, parsley and rice. Cook over high heat, stirring with wooden spoon, till garlic begins to discolour. Add raisins and salt. Add hot broth, 1/4 cup at a time and continue to cook, uncovered over high heat till rice is done - about
15 minutes in all. Taste for salt and pepper and add if necessary. Serve hot or at room temperature.

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Title: Donna Celeiro's "Catskill Mountain French Bread"

7 oz Water
3 c Bread flour; almost
2 ts Sugar
2 ts Salt
1 tb Butter; margarine
2 tb Sesame seeds
2 ts Yeast; (Red Star active dry yeast)

Use "French"/"crusty" mode if available; otherwise; white. Hope you enjoy the bread.

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Title: Rye Bread with Onions and Caraway ***

2 c Bread flour
1/2 c Rye flour
2 tb Sugar
1 tb Dry milk
1 ts Salt
1 tb Butter
1/4 c Onions; chopped
1 1/2 ts Caraway seeds
3/4 c Water
1 ts Yeast

I will probably add more of the caraway seeds. We enjoy the taste. The Irish Soda Bread has 2 TBSP. caraway seeds in its recipe.