RECIPES
•
•
CHALLAH
Dissolve the yeast in warm water. Add sugar and oil and mix well. Add 3
beaten eggs, reserving the 2 extra egg yolks for glazing the tops of the
challah. Add salt and gradually add flour. Knead for 10 minutes to form a
smooth, pliable dough. Place in a greased bowl, cover and let stand in a
warm place until doubled in bulk, about 2 hours. Put dough on floured board
or cloth, shape into two medium-sized loaves, and place on two greased
baking sheets. Cover and let rise up to 2 hours. Coat with egg yolk and
sprinkle with seeds. Bake in preheated 375° oven for 30-40 minutes, or until
top is golden brown and breads sound hollow when touched.
tablespoons (2 packages) dry yeast
cup warm water
1/2 cup granulated sugar
_-- -
1/2 cup vegetable oil or margarine
3 eggs, beaten, plus 2 egg yolks
1/2 teaspoon salt
5 to 6 cups all-purpose flour
Poppy, sesame or fennel seeds
2
i
POTATO KUGEL
Preheat oven to 375°. Break the eggs in a medium bowl and set aside. Grate
the potatoes and onion in a food processor or by hand. Pour into a large
strainer. Drain water and combine potatoes and onions with the eggs. Stir
thoroughly and add the matzah meal, baking powder, salt, pepper and
chicken fat or margarine. Turn into a large greased souffle' dish. Bake in the
oven 30-45 minutes or until golden brown. Serves 8-10.
4 eggs
8 medium Idaho potatoes
i large onion, peeled and cut in pieces
6 tablespoons matzah meal
I 1/2 teaspoons baking powder
2 teaspoons salt
1/4 teaspoon pepper
1/4 cut chicken fat or margarine
CHICKEN SOUP WITH MATZAH BALLS
Simmer beef bones in water, covered, for 1 hour. After 1 hour, add the
chicken bones, the quarter chicken, and the instant chicken soup mix. After
10 minutes more, skim and add carrots, onions, celery, salt and pepper, and
parsley. Cover and simmer slowly for 50 minutes. Before beginning the
matzah balls, have a bowl of cold water handy to wash your hands. Breaking
the eggs individually into a glass bowl, beat them until they are frothy. Add
a little less than 3/4 cup matzah meal and salt and pepper to taste, and mix
thoroughly. Let stand for 15 minutes. Wet hands. Take 1 heaping teaspoon
of the matzah meal mixture and roll in your hands to make each ball. Bring
soup to a rapid boil and remove the cover. Drop the matzah balls into the
soup and continue cooking, covered, over medium heat for about 20 min-
utes. Makes 12 matzah balls. Soup serves 6.
Jewish Experiences for Families is a division
of the Agency for Jewish Education in
cooperation with The Jewish Community Center
and The Fresh Air Society
Agency for Jewish Education
21550 West 12 Mile Road
Southfield, Ml 48076 - 2399
(248) 354-1050 Phone
(248) 354-1068 Fax
beef bones
quarts water
i back and bones of chicken= -
2 tablespoons instant chicken soup mix
2 carrots
2 medium onions, quartered
2 large stalks celery, sliced-=--
salt and pepper to taste
2 sprigs parsley
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Matzah balls (KneyctIoch):___
3 large eggs
—
3/4 cup matzah-iiitaL•
salt and pepper to taste
2
2
ea \ A EXPERIENCES
FOR F44
This Guide
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NG JEWISH FAMILIES CI
was designed by
Laurie Blume