almond-favored biscuits, kichels and mac-
aroons. My uncles used to complain that
her matzah balls were so hard they called
them missiles."
DUTCH BUTTER CAKE
8 oz. flour
6 oz. sugar
blanched almonds
6 oz. butter or margarine
1 egg
1 level tsp. cinnamon
Sieve flour, cinnamon and sugar into a
bowl. Rub in the butter, add egg yolk and
knead lightly. Put a thin layer into well-
greased tins, brush over with white of egg
and sprinkle with chopped almonds, or
slice almonds in half and distribute even-
ly over dough.
Bake at 400 degrees for 30 minutes. Af-
ter removing from the oven, leave for a
minute, then cut into squares, fingers or
any shape. Remove from tin when cool.
efore coming to Beth Shalom, Rab-
bi David Nelson and his wife, Ali-
cia, lived in Rio de Janeiro where
they dined on cholent,.called adafi-
na, at the home of their close friends, Ja-
cob and Marivy Sequerra. This recipe
came from Jacob's family, originally from
Portugal.
`The only point that was disputed was
the use of garlic instead of the salami,"
Rabbi Nelson says. 'The Benoliel family,
Samuel and Solica, also served the ada-
fina, but Solica told us that her family used
many cloves of garlic but did not put in the
salami."
As with any cholent, this version is
started on Friday morning "so that it will
be perfect for Saturday lunch," Rabbi Nel-
RENATE'S APPLE KUCHEN
CAKE MDCTURE
7 oz. self-rising flour
112 level tsp. baking powder
5 oz. soft butter or margarine
3 oz. sugar
1 large egg
FILLING
1 lb. baking- apples, peeled and sliced 1/8-
inch thick
2 Tbsp. granulated sugar
squeeze of lemon juice
2 Tbsp. apricot jam
Put all cake mixture ingredients into a
bowl. Beat by hand or machine until
smooth, about three minutes. Oil a 9-inch
loose-bottomed cake tin at least 2 inches
deep. Spread two-thirds of the mixture in
the tin.
Put the sliced apples on the cake mix-
ture, sprinkle with sugar and lemon juice
and dot with jam. Drop teaspoons of re-
mainder of mixture all over the apple fill-
ing. Bake at 350 degrees for 50 minutes
or until golden brown.
Note: This cake freezes well, so bake
double portions and save one for later.
z ra,
Another former resident of England,
Mirjam Gunz-Schwarcz, now of Oak Park,
declares this stew "a favorite dish of the
British."
MEAT IN A POTATO NEST
1 lb. chopped meat
2 sticks celery
2 carrots
1 large onion
1-2 skinned tomatoes (remove skin by
scalding in hot water)
1-1/2 oz. oil
1 Tbsp. flour
1 clove garlic
1/2 pint stock
seasonings
1 lb. cooked and mashed potatoes
1 egg
Grate and fry vegetables. Add garlic and
meat, then stock and seasonings. Bring to
boil and simmer 1 hour.
Blend flour with enough water to make
into a thin cream. Pour onto meat and cook
until boiling. Mash potatoes with 1/2 oz.
oil and n egg. Place in greased, oven-proof
dish. Hollow out center and smooth with
- a knife. Coat with other half of egg. Mark
with a fork, then bake in oven until brown.
Pour in cooked meat and serve.
Hard boil one egg and peel. Mix ground
meat with salt, pepper and parsley to
taste. Shape into a meatloaf, using the
hard-boiled egg in the middle. Pack tight-
ly so it will not separate in cooking. Set
aside.
Take 2 Tbsp. sugar and 1 Tbsp. water;
let caramelize in pan. When ready, mix
some of the hot liquid from the roast mix-
ture (the adafina) with it, and set aside.
On Friday afternoon, place rice in a
cheesecloth square. Draw the ends to-
gether to make a bag and tie with a string.
Allow room for expansion. Set aside. Turn
up heat under adafina and add chickpeas
(using liquid from chickpeas only if need-
ed to increase quantity of water to cover
meat). Add peeled potatoes, eggs with
shells, salami,
caramelized water, meat-
loaf and rice. Cover and
let boil for 30 minutes.
Lower flame so that con-
tents cook at a very slow
rolling boil. Adafina will
be ready for lunch Shab-
bat.
To serve, slice meat,
salami and meatloaf.
Arrange on serving plat-
ter. In separate bowls,
serve potatoes and eggs,
which have been peeled
and cut into halves. Re-
move rice from bag and
place in another bowl.
Serve soup and remain-
ing ingredients together.
annah Ungar was
a young girl when
World War II be-
gan.
Until then, she had a
wonderful life with her
family. She remembers, "I
was always helping my
mother. I think that in
Latvia, like in all other
European counties, in
Jewish homes similar
food was served. For the
Sabbath we always had
gefilte fish. We also had
chicken soup, after which
we had tsimm es and chicken from the
soup."
H
son says. "The chief difference between
adafina and regular cholent is that adafi-
na produces a clear soup that is served
with the chick peas in it, and the meats,
rice and potatoes are the main course —
very rich and guaranteed to include sleep
after eating."
ADAFINA
2 large onions
4 lb. chuck, short ribs, or shoulder roast
2 calves' knuckles (or any joint)
1 lb. salami, peeled
2 Tbsp. sugar
1 lb. ground meat
1 lb. dried chickpeas
2 cups rice, uncooked
potatoes and eggs (1 per person)
On Thursday, soak chickpeas in water to
cover.
On Friday, put onions, roast and joint
in a pot. Add salt to taste and enough wa-
ter to cover. Bring to a boil, then simmer
while preparing rest of recipe.
In a separate pot, boil water (enough to
cover the chickpeas). Add chickpeas and
boil for 1 hour. When ready, set aside.
TSINIMES
2 lbs. carrots
2 Tbsp. honey
2-3 Tbsp. sugar
dash salt
piece of flanken or other beef
water to cover
KN-EIDLE
(TO PLACE IN THE MIDDLE OF
TsnumEs)
Combine a little flour with oil or chicken
fat. Add one egg mixed with a little water
and salt to taste. Form into ball.
Place kneidle in middle of carrots and
cover with water. Then mix 1 Tbsp. flour
and 2 Tbsp. water and place on top. Cook
in oven 4-5 hours or overnight.
"We also had cholent," Mrs. Ungar says,
"and when my mother wanted to make me
a special treat she served potato balls. This
is one recipe that I still enjoy making for
myself."
POTATO BALLS
5-6 large potatoes, peeled and grated
1 egg
112 tsp. salt
water
1 cup milk
Place grated potatoes into a white, cotton
cloth. Squeeze thoroughly until dry. Dis-
card liquid.
Place potatoes in a bowl and mix with
egg and salt.
Meanwhile, boil 1/2 pot of water. Make
potatoes into balls and cook for about 5
minutes. Add milk and salt, to taste. Boil
5-10 minutes more.
"Another recipe I recall my mother mak-
ing is teiglach," Mrs. Ungar says.
TEIGLACH
3 jumbo eggs
1 tsp. oil
1 tsp. sugar
1 tsp. baking powder
flour
1 glass honey
1 glass water
1 glass sugar
Make dough of eggs, oil, sugar, baking
powder and flour (use enough to form a
dough that's not too hard). Shape into
small squares.
Warm honey, water and sugar (com-
bined) over small flame. When mixture is
boiling, place teiglach in and cover. Cook
until golden brown.
Wet a board with water. Place cooked
teiglach on board and sprinkle with sug-
ar-ginger mixture or poppy seeds.
effrey Mifsud of Oak Park has roots
in Malta, from which he has three fa-
vorite dishes: pastizzi (a kind of Mal-
tese cheesecake), bread and oil
sandwiches, and kannoli tar-rikotta (ri-
cotta-filled cannoli).
To the uninitiated, the latter certainly
sounds like an Italian specialty, but Mr.
Mifsud insists this is the best recipe ever.
He likes his cannoli topped with chocolate
and cherries and almonds, or just plain
chocolate.
"I have the most tastefully vibrant
memories of going to my Nana's house and
going down into her basement where she
cooked for the family," he says. "Just imag-
ining the smell causes wonderful memo-
ries to surface."
j
PASTIZZI
PASTRY
14 oz. flour
water
pinch salt
2 oz. soft shortening
2 oz. margarine
FILLING
14 oz. ricotta
4 eggs
pinch salt
pepper
Note: You also will need an electric mixer
with dough hook.
Place flour in mixing bowl and add water
to make a stiff dough. Beat on medium
speed until smooth. Add flour if pastry is
sticky. Roll dough out 1/2-inch-thick on
floured board. Use hands to spread short-
ening over entire surface.
Roll up dough. Roll pastry out again and
cover with margarine. When ready for use,
roll out a third time. Prepare filling Mash
ricotta with fork and add salt and un-
beaten eggs.
Make pastizzi by forming small tarts