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ble times of the war with her words of
encouragement and wisdom."
It's downright sad that as a culture
we're losing the old-fashioned Yiddish
names for so many Jewish standards.
Other than crossover foods like blintzes
and latkes, which are appearing here
and there on menus of late, Yiddish
food names are fast disappearing.
Kneidlach have become matzah
balls and lockshen kugel has morphed
into just plain noodle kugel.
Do yourself a cultural favor and
learn the names of Jewish foods in
Yiddish. In time, you may even learn
to say, Oy azoi geschmac (So delicious!)
GEHAKTE LEIBER
(Chopped Chicken Liver)
1 pound fresh chicken livers,
rinsed well, broiled
5 T. schmaltz or margarine
2 cups chopped yellow
or Spanish onions
4 large hard-boiled eggs, quartered
salt and black pepper to taste
1/4 t. ground nutmeg
Melt schmaltz or margarine in a
large skillet over medium-high heat.
Add onions and saute until softened
and golden. Add the liver and cook 2
minutes more. Remove from heat and
let cool slightly before placing the
liver and onions in the bowl of a food
processor fitted with a metal blade.
Pulse the mixture a few times until
the livers are ground but not a paste.
Add the eggs and seasonings and pulse
a few more times until all the ingredi-
ents are mixed but not completely
smooth. Serve with matzah crackers or
rye bread pieces. Makes 8-12 servings.
KARTOFEL AND FLOIMEN
(Potatoes and Prunes)
Made by Helen Goldstein's
grandmother over Shabbos.
3 pounds flanken
1 pound of pitted prunes
4-5 large potatoes, peeled and cut
into large pieces
salt and pepper to taste
Place all ingredients in a large pot
or Dutch oven. Add enough water
just to cover, Cook on lowest heat
until tender, many, many hours (6 or
more). Adjust seasonings and serve.
This dish is also perfect cooked in a
crock pot. Makes 10-12 servings.
KASHA MIT VARNISHKES
(Buckwheat Groats and
Bow Tie Noodles)
1 cup coarse kasha (buckwheat
groats)
3 cups water or chicken broth
1 12-ounce package dry pasta
bowties, cooked according to
package instructions
6 T. butter, margarine or schmaltz
3 cups chopped onions
salt and pepper to taste
Combine kasha and water or broth
in a medium saucepan over medium-
high heat. Bring the liquid to a boil
and cook the kasha uncovered for 30-
40 minutes, or until tender. Drain if
there is a large amount of liquid left
over.
While the kasha is cooking, heat
butter or margarine in a large skillet
over medium-high heat. Add the
onions and saute until onions are uni-
formly golden.
Combine the kasha, onions,
bowties and seasonings and toss well.
Adjust seasonings and add more but-
ter or margarine if desired. Makes 6
hearty servings.
GEVILKOLTE KROIT
(Stuffed Cabbage)
From Rochelle Sable
1 large head of white cabbage,
core removed
Sauce:
1/4 cup vegetable oil
3 cups chopped onions
2 15-ounce cans tomato sauce
2 15-ounce cans diced tomatoes
in juice
1 cup ginger ale
1/2 cup brown sugar, or to taste
2 T. onion soup mix
1 t. sour salt, or to taste or lemon
juice to taste
Filling:
1/2 chopped onions
2 pounds ground beef
1/3 cup matzah meal
1 egg
-
salt and pepper to taste
Bring a large pot of water to a boil.
Add the whole cabbage and bring the
water back to a boil. Cook the cab-
bage until the leaves are easily separat-
ed without tearing. Remove the cab-
bage from the water, allow to cool and
separate the leaves and place them on
a clean surface.
Make the filling: Combine all fill-
ing ingredients in a large bowl and
mix with your hands until well mixed.
Heat oil in a large pot over medium-
high heat. Add the onions and saute
until golden. Add the remaining ingre-
dients and bring the mixture to a boil,
while you stuff the cabbage leaves.
Make meatballs with approximately
a scant 1/4 cup of the meat mixture
for each. Lay a cabbage leaf on a clean
surface. Place a meatball at the thick,