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Whole Wheat Challah

Ingredients

  • 5 3/4 tsp yeast
  • 2 cups warm water
  • 1/2 tsp sugar
  • 3 eggs
  • 1/2 cup oil
  • 4/5 cups honey
  • 1 tbsp salt
  • 9-10 cups four

 

Directions

Dissolve yeast in sugar and 3/4 cup warm water. Let it bubble.

Add 1 1/4 cup warm water, eggs, honey and oil. Mix well

Add salt.

Add flour, slowly, until dough is not too sticky. Kneed until smooth and dough bounces back.

Cover dough and allow to rise for 2-3 hours or until double in bulk.

Form the dough into a braid or whatever shape your family has traditionally used.

Allow them to rise for 20 minutes in greased baking dishes.

Paint the challahs with beaten egg yolks

Optional: sprinkle with poppy or sesame seeds

Bake in a preheated 350 degree oven for 30 to 45 minutes, until top is browned

Bubby’s Chicken Soup

Ingredients

  • 3-4 pieces chicken of choice (chicken breast for clearest soup, or chicken legs, wings)
  • 4 Spanish onions, peeled
  • 4 large carrots, peeled
  • 1 medium zucchini
  • 5 stalks celery
  • 1 parsnip, peeled
  • 1 turnip, peeled
  • 1 leek, peeled
  • Fresh parsley and dill, optional (place in garnet bag to keep soup clear)
  • 4 tbsp salt
  • 1 clove garlic, peeled
  • Dash pepper
  • 1 bay leaf

Instructions

  • Place all ingredients in 8-qt pot
  • cover with water
  • Bring to boil
  • Cover pot and lower flame to a simmer
  • Cook 4 hours
  • Remove bay leaf, garlic and any vegetables you don’t want to eat
  • Add water if needed

Breaded Chicken

Ingredients:

  • 2 cups bread crumbs
  • ½ cups flour
  • ¼ stick margarine
  • 1 ½ tbsp sugar
  • 1 ½ tbsp paprika
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • ½ tbsp salt
  • 1 tsp black pepper
Instructions:
  • Pour a bit of water in a baking dish, covering about half of the bottom
  • Place chicken in baking dish
  • Pour mixture generously over chicken
  • Bake the chicken covered at 350 for as long as you prefer; the longer the softer.
This recipe makes a ton of crumbs so keep it in the freezer and have it ready to use at a moments notice.

Sweet Potato Pie„

Ingredients

  • 4 sweet potatoes, cooked and peeled„
  • 2/3 cup sugar„
  • ½ cup flour
  • „ 1 cup dessert topping – unwhipped„
  • 1 teaspoon vanilla extract„
  • 1 graham cracker pie crust

Instructions

  • Mash the sweet potatoes
  • add the  other ingredients
  • Pour intothe crust
  • Top with a mixture of sugar and cinnamon.
  • Bake at 350* for onehour

Kosher for Passover Roast

Ingredients:

  • Oil
  • Kosher Salt
  • Water
  • onions
  • potatoes
  • carrots
  • tomatoes

 

Instructions:

  • Smear olive oil on Roast
  • Coat with Kosher salt
  • Add a little water

bake uncovered at 500 for 45 min (the top should be a bit burned)

Then:
Take the roast out of oven and add any or all of the following:

  • onions
  • potatoes
  • carrots
  • tomatoes
  • any other vegetable that you would like to use
  • then add water

cover and bake at 350 for 2 hours

Enjoy

HAMENTASHEN

TRADITIONAL HAMENTASHEN DOUGH
This dough, made with shortening and
butter, yields a light, cookie-like texture. If
you require a dairy free dough, simply use all shortening or non-dairy
margarine (instead of butter and shortening). Brush with egg wash and
sprinkle with plain sugar or colored sprinkles.

1/2 cup shortening
1/2 cup unsalted butter or unsalted margarine
l 1/4 cups sugar
3 eggs
1/4 cup orange juice or milk
1 1/2 teaspoons vanilla
4 cups, approximately, all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
EGG WASH
FILLINGS (Chocolate Hazelnut Paste, Cherry, Apricot, Prune, or Poppy)
OPTIONAL: REGULAR OR COARSE SUGAR  
Cream the shortening and sugar. Add
eggs and blend until smooth. (If mixture is hard to blend or seems
curdled, add a bit of the flour to bind). Stir in orange juice or milk
and vanilla. Fold in flour, salt, and baking powder and mix to make a
firm but soft dough. Transfer dough to a lightly floured work surface
and pat into a smooth mass. Cover and let rest ten minutes. Divide dough
into two or three flattened discs. Work with one portion at a time.
(Wrapped in plastic, dough can also be refrigerated for 2-3 days.)
Preheat oven to 350 degrees F.

Roll out dough on lightly floured board
to a thickness of 1/8th inch. Use a 3 inch cookie cutter and cut into
rounds. Brush rounds with egg wash. Fill with a generous teaspoon full
of desired filling. Draw three sides together into center.  Brush
pastries with egg wash. If desired, sprinkle with regular or coarse
sugar, and bake in a until golden brown, about 18-25 minutes.

If you prefer, this dough can be made
ahead and refrigerated (up to 2 days) or frozen (in either a disc of
dough or already formed as filled pastries for a couple of months). If
refrigerating, allow dough to warm up before rolling out. For frozen
pastries, bake without defrosting.

Yields about 4-6 dozen pastries.

Schnitzel

Ingredients:
4 Boneless Chicken Breasts
3 Tbsp. Flour
1 1/2 Tsp. Lemon Pepper
1/3 Cup Rice Milk (or I use Coffee Rich Cream comes out better)
1/2 cup Corn Flakes crumbs
3 Tbsp. Corn Meal
2 Tbsp. Margarine (approx. 1/2 Bar)

Directions:
Preheat oven at 400. Combine flour and lemon pepper in shallow dish. put coffee rich in second dish, and in third dish the crummed corn flakes and cornmeal. Dip shnitzels in flour mix, then in coffee rich and finally in cornflake mix. place in foil lined cookie sheet (i use a disposable tin deep tray, works just fine) Drizzle the tops of the chicken with melted margarine, and bake at 400 for aprox 20 min.s until chicken is thoroughly cooked. Advice – cut one of the chickens to see if ready. or see if juices run clear when pierced with a knife.

Serves: aprox 4 servings, may be doubled, tripled accordingly

Coleslaw

One Large white cabbage (shredded)

One small red cabbage (shredded)

One carrot (shredded)

1 and ½ cups of Mayonnaise

1 Cup white vinegar

Salt

Pepper

½ cup sugar

Lemon juice

Tabasco Sauce (optional)

Mix and Enjoy

Basic Cholent

Ingredients
3 Potatoes Cut into Chunks
1/2 Onion coarsely chopped
1/ cup dry mixed beans
1/4 cup barley

Spices (add more = more spicy add less = less spicy I don’t measure)
Garlic
Pepper
Salt
Paprika
Ketchup

Optional:
a chunk beef stew or a marrow bone or both

Instructions fill up small crock pot with hot water
Put in spices
Then put in ingredients (if meat put on the bottom)

Keep on a high flame for a few hours (from noon until candle lighting time)
Before lighting Shabbat Candles lower to a low flame

Keep on until you make Kiddush Shabbat Day then enjoy!

Sweet Lokshen Kugel

Ingredients:
1 pkg medium width noodles
1 C sugar
1 C oil
4 eggs
1 tsp vanilla sugar
cinnamon and sugar for the top

Instructions:
Cook noodles, drain and cool

Add rest of ingredients

Top with cinnamon and sugar

Bake at 350 for 50 min