Recipes

Food!!!! Tis the season of oil! We fry everything! Except the Challah bread, of course! Pick and choose what sounds good! Remember that these recipes are only suggestions and this is a very flexible holiday. Fried latkes are usually served, but be creative!

How do you tell if food is Kosher?

To really be "kosher" meat needs to be kashered within 72 hours of being slaughtered. Since we live "in the world" of grocery stores, we cannot receive our meat with in the 72 hour limit. So we kasher as best we can to remove the blood and whatever impurities that we can before we eat it.

THIS IS ONLY A THUMBNAIL DESCRIPTION OF THE PREPARATION OF KOSHER FOODS, OKAY? Remember to locate a Jewish cookbook for more details! Generally just look at the labels on all food to see if it has been judged kosher. Orthodox Jews back East have judged foods for years and you will see their mark on the label. There are marks on the packages for you to see. When you go to the grocery store examine labels well ahead of time so you can spot them. Look at Miracle Whip, Heinz 57 Sauce, Horseradish and such. They are usually all in the same area of condiments and will show you the "K", "P", "Parve" or "U' on the label even in a circle. Fruits and vegetables are always "kosher". Meat will be harder to spot. Some grocery stores will have sources that can sell kosher meats to you, but always no pork or pork enzymes. Generally you can find information on kashering, or salting the meat in a Jewish cookbook. I will include directions for kashering in our recipe section if you are interested.

Many of these recipes were taken from our Anti-Panic Passover Guide by Ha-Y'Did Ministries (A real How-to-Book on doing a Passover for your friends and family. You may order today from our ministry office. We also have added this type of section in our other festival "how to do" service books. If you are interested in doing a festival for your synagogue, church, community or family, then we have the service all laid out for you with easy to follow directions. Recipes, time lines, decorations, crafts, committee assignments, music and more can be found in our Anti-Panic sections. Relax! We've laid it all out for you. We had people who did full seders for 700 use our materials and write back to tell us how easy it was to work with our simple books.)

Cheating Latkes

This is an easy way to make latkes when you don't want to work at it. Go to the grocery store and buy frozen hashbrown patties. They are a close substitute and easier on your time schedule.

Potato Latkes (Makes about 20 latkes)

5 medium potatoes, peeled
Vegetable oil for frying
2 large eggs
1 T. lemon juice
1 t. salt
3 T. flour
dash of pepper
1 T. parsley flakes
6 scallions, chopped (do not use the dark green part of the scallion)
Sour cream OR applesauce for the topping

Directions: Grate the peeled potatoes into the large bowl. (You may use your food processor instead if you like.) Place the grated potatoes in a sieve in the sink and press out as much liquid as possible. Then put the potatoes back into the bowl. Beat the eggs and add them to the potatoes. Add the remaining ingredients. Heat 1/2 inch of oil in the frying pan. Drop 1 tablespoon of the mixture into the oil for each latke. Flatten the mixture and allow it to brown on each side, turning once with the slotted pancake turner. Cook several latkes at once - as many as the pan will hold. Remove the latkes from the frying pan and drain on paper towels. Serve with sour cream or applesauce.

VEGETABLE LATKES AND DIPPING SAUCE

2 large potatoes
2 medium carrots
2 medium zucchini
1 finely chopped onion
2 eggs
2 egg whites
1 1/2 t. salt
1/4 t. pepper
1/4 cup all purpose flour
Vegetable Oil

Cran-Apple Dipping Sauce

Directions: Pare and coarsely shred potatoes, carrots and zucchini. Put in the bowl with onion. Combine eggs, egg whites, salt and pepper in separate small bowl. Combine with vegetables. Sprinkle with flour; stir. Heat griddle or skillet over medium heat. Brush with oil. Drop batter by heaping measuring Tablespoons onto hot surface. Flatten slightly. Brown both sides. Drain on paper towel. Makes 36 MINI-LATKES.

CRAN-APPLE DIPPING SAUCES

Directions: Stir together one 16 oz. jar of unsweetened apple sauce and 1/2 cup whole cranberry sauce.

THREE-VEGETABLE LATKES

Note: Make your usual latkes with zucchini, potatoes and carrots. But use apple recipe for topping.

8 small red cooking apples
3 T. margarine
1/4 cup sugar
2 T. apple juice
1/4 t. ground nutmeg

Directions: Cut apples with skins on into thin wedges. Heat margarine in skillet. Add ingredients. Cover; simmer 15 minutes. Uncover and cook over low heat for 5 minutes more or until apples look glazed. Makes 10 servings.

BEEF BRISKET (Marinate the day before you plan to serve)

one 3-4 pound fresh beef brisket OR beef chuck pot roast

1 large clove garlic, halved
Paprika
1 T. cooking oil
1/2 cup vinegar
1/2 cup chili sauce
4 T. brown sugar
1/2 t. seasoned salt
1 cup chopped celery leaves
2 medium onions, sliced
8-10 large carrot sticks and separated into rings

Directions: Rub the beef with garlic and sprinkle with paprika. Discard garlic. Brown the beef in a Dutch oven on all sides in hot oil for about 10 minutes. Drain off fat. Transfer beef to large roasting pan. Mix vinegar, chili sauce, brown sugar, season salt together in a small bowl. Pour over beef. Cover and refrigerate overnight. Turn frequently to marinate all sides.

The next day: Return beef and marinade to Dutch oven. Add celery leaves and onions. Bring to a boil, and reduce heat. Cover and SIMMER for about two hours remembering to baste occasionally with the juice. Add the carrots; cook 30 minutes more or until tender. Transfer beef and vegetables to a platter and keep warm.

STROGANOFF CHICKEN

6 boneless chicken breasts
1 1/2 T. real butter
1 1/2 cups fresh sliced mushrooms
2 T. fresh parsley chopped
2 t. dried chives
1/4 t. dried dillweed
1/4 t. salt
1/8 t. pepper
1/2 cup chicken broth
1 T. flour
1/2 cup sour cream

Directions: In a large bowl soak chicken breasts in salt water for 30 minutes before starting recipe. Rinse thoroughly under running tap water. In a large skillet melt butter and brown the chicken breasts on both sides; remove chicken and reserve. Add sliced mushrooms, parsley, chives, dill, salt and pepper to skillet, cover and simmer for 20 minutes or until mushrooms are softened. Add chicken broth to skillet. Add chicken. Cover and simmer 25 minutes or until breasts are tender. Remove chicken breasts to platter.

In small bowl combine flour and sour cream together. Stir sour cream mixture into skillet. DO NOT BOIL. Serve sauce over breasts--approximately 2 T. per serving.

FRUIT LATKES ( 6 Servings)

2 cups flour
2/3 cup orange juice
1/2 t. salt
1 can pie- slice apples OR pineapple pieces
3 t. baking powder
1 egg, beaten
Oil for frying
Confectioners' sugar

Directions: Sift together the dry ingredients. Add the egg and the orange juice. Beat well. Batter will be heavy. Add the well-drained fruit of your choice. Drop by spoonfuls into deep oil at 375 degrees. Fry until brown. Drain on paper toweling. Sprinkle confectioners' sugar. Serve hot. 6 servings.

CHALLAH BREAD RECIPE

We have included a bread recipe that is easy for the working woman or homemaker. Please refer to the recipe section for this recipe. Involve the children in the making and remember that this is not "THE RECIPE", but a simple recipe that a friend gave us. You can find challah (Sabbath bread) at many bakeries if you prefer not to bake it yourself. Look for "french white bread", or you could even use frozen bread dough. To begin with remember to keep it simple. I didn't bake my own bread for almost a year, as a teenage girl baked our bread to earn some spending money. Now it is just part of my routine on Thursday night and I must promise my husband not to bake the bread before lunch on Friday, so he doesn't come home at noon to the aroma of fresh bread and know that he can't have any at lunch.

The following is a recipe for making "Challah", the bread that is used on the Sabbath and at most festivals. You would make two loaves before the Sabbath would begin. This is because there is to be no cooking on the Sabbath, so one loaf is for Friday and the second loaf is for Saturday. If you are going to have guests over, then you may need to bake more, or use this for the ceremony. You can also freeze this bread ahead of time, but be sure to wrap several layers's of foil and plastic. It heats up nicely in a microwave for about 20 seconds, and my husband loves the French Toast from it! You need about four hours in the refrigerator or until the bread rises to the top of your large bowl. I usually make my bread on Thursday night just before I go to bed. Then when I come to the kitchen at 3 p.m., it is ready to braid. If I don't need two large loaves of bread then I will sometimes turn the extra dough into a wonderful pizza dough! If I am using the recipe for only pizza it will make three large pizzas that are delicious! I usually top with Monterey Jack cheese, Mozzarella cheese, bell peppers, and Vadalia onions! You will love this sweet pizza taste! Oh, yes! My husband loves it when I make the cinnamon rolls for Saturday morning out of the recipe, too, instead of the second loaf of bread!

2 cups warm water or milk
2 pkgs dry active yeast
6-7 cups bread flour
1/2 cup sugar
1 t. salt
1/4 cup oil
1 egg

Directions for my challah bread:

1. In large bowl, dissolve yeast in warm water (careful of the temperature or it won't rise. You can use a thermometer to check the temperature. You want 75-120 degrees.) Stir in sugar and salt. Add 3 cups flour and mix well. Add oil and egg and mix well. Then add remaining flour. (The dough will be a little sticky but don't add more flour.)

2. Wet a clean dish towel and ring it out. Cover the bowl of dough with the towel. Put the bowl in the refrigerator and let stand overnight.

3. When dough is doubled in size braid as follows:

Divide the dough into 3 pieces. Cut 1 piece into thirds; with your hands roll each piece into a 16 inch-long rope or snake. Place ropes side by side and braid as you would hair.

Pinch ends of braid to seal. Place on cookie sheet the bottom loaf. Repeat with another piece for another loaf. Cut remaining dough into 6 pieces; roll each into 17 inch-long ropes. Braid each set of three ropes as shown in figure; pinch ends to seal.

Place each smaller braid on top of a large braid; tuck ends of top braid under bottom braid stretching top braid if necessary.

4. Arrange loaves at least 5 inches apart on oiled or greased cookie sheet; cover and let rise in warm place until doubles in size. (Depending on your house temperature. Find a warm place.)

5. Preheat oven to 375 degrees. Cook bread for about 35 minutes or until golden brown. Remove from oven and brush top and sides of loaves with butter. Let cool on wire rack.

Too busy for all that? Then read this Super Jiffy 2 hour method that I discovered: *If you are like I was, you have a problem with finding a nice warm moist place to get the dough to rise. One day I even tried the inside of my dishwasher! (Don't try it, okay?) BUT the best idea that I have found is the microwave! Here's what I do. I make half the recipe at a time, okay, if I use the food processor. The trick is to really dissolve the yeast - so I use my mixer or food processor and beat it until it foams up tall. Then I add the sugar and mix it well until I know that it is dissolved well. The mixture is VERY foamy by this time. Then I add the ingredients until I have a stiff dough (I have bread hooks on my mixer, and use the cutter down in the bottom of the food processor) When I am ready to let it rise, I take a wet towel and put it in the microwave to heat for about two minutes. MAN! It is hot when you take it out! Then I put it across the top of the dough bowl, and set the bowl in the microwave with the door shut for 30-60 minutes...just long enough to rise up to the top of the large bowl. Works great! Then as I begin to braid the bread I turn on my oven to 350 degrees to warm the top of my electric stove (those of you with gas stoves have a pilot light for this purpose). I place my cookie sheets (I love my airbake cookie sheets for this project!) on the top of the electric burners (they are not turned on!), braid my bread, and heat another dry towel in the microwave to go across them while they rise again. My bread is huge and beautiful! Just remember that the secret is having a nice moist place to raise the dough.

Lois' Comments: Stop at the local grocery/bread store on your way home from work and buy some good white bread. Or con a local homeschooler into opening a challah bread business on Fridays.

CHEESE BLINTZES

Filling
2 1/4 cups
(11/2 lbs) dry, cottage cheese
1 egg yolk
2 1/2 T. confectioners' sugar
1 1/2 t. soft butter or sour cream
1 t. vanilla or grated lemon rind

Directions: If the cottage cheese is not smooth, put it through a sieve or grind in food processor. Mix all ingredients well and set aside.

CREPES (You can now find these in your dairy case already made up. I fill mine with pudding and fruit.)

1 1/4 cups milk
4 eggs
1 1/4 cups water
4 T. vegetable oil
1/2 t. vanilla
Dash of salt
1 1/2 cups all-purpose flour
Oil for frying

Directions: Blend all ingredients in a blender. Mixture should be thin. Adjust thickness by adding more flour or liquid. Let stand for a few hours. Brush a 7-inch skillet with oil. Heat skillet on moderately high heat. With a ladle, pour a small quantity of the batter (a little over 1/8 cup) into the skillet and tilt immediately so that the batter will spread evenly and thinly. Cook for about half a minute, until lightly brown on the bottom. Cook on one side only. If necessary, loosen the crepe all around, turn it with a slight bang onto wax paper or a towel with the cooked side up. Repeat. Up to this point, the recipe can be prepared ahead of the holiday and even frozen.

Place 2 Tablespoons of filling on the cooked side of the crepe and roll it up. At this point you may put the blintzes seam side down in a covered dish and chill for several hours until ready to use. Melt 1/2 tablespoons of oil and 1/2 tablespoons of butter or margarine in a skillet. Place several blintzes in it seam side down. Fry until golden brown, turning once. Serve hot, sprinkled with sugar (and cinnamon if desired). Pass the sour cream and/or berries or preserves for topping. (Source: The Complete Family Guide to Jewish Holidays, Dalia Hardof Renberg, 1985.)

SUFGANIYOT (Jelly Doughnuts) (Makes 16 doughnuts)

2 eggs
1/2 T. salt
1/2 cup sugar
1 cup milk
1 T. vegetable oil
1/4 t. vanilla
2 3/4 cups unbleached flour
Strawberry jam
1/2 T. baking powder
Powdered sugar

Directions: Beat the eggs. Add the sugar and the oil and beat again. Combine the flour, baking powder, and salt in a separate bowl. Add half of this to the egg mixture and beat well. Add the milk and vanilla and then the remaining flour mixture. More flour may be needed to form a soft dough that can be rolled. Refrigerate the dough for 1 hour. Roll out the dough to 1/4 inch thickness. Cut circles of dough with a glass to form 32 circles (about 2 inches in diameter). On half of the circles place at teaspoons of jam. Then place another circle of dough over each one and pinch the edges together. Deep fry the doughnuts in hot oil using a thermometer to keep the oil at 350 degrees. When doughnuts are golden, remove them from the oil with a slotted spoon and place on paper towels to drain. The doughnuts can be rolled in powdered sugar.

Lois' Comments: NOW IF THIS SOUNDS LIKE A LOT OF WORK...YOU COULD DO WHAT I PREFER--THE DOUGHNUT SHOP. THESE ARE ALSO KNOWN AS BISMARKS.)

Kashering, or Salting, the Meat

Course Salt or Kashering Salt
Perforated pan or grill
Large bowl

Directions: To really be "kosher" meat needs to be kashered within 72 hours of being slaughtered. Since we live "in the world" of grocery stores, we cannot receive our meat with in the 72 hour limit. So we kasher as best we can to remove the blood and whatever impurities that we can before we eat it.

Remove all arteries, liver, heart, and innards from the meat. In a large bowl, cover the meat with cold water. Soak for at least half and hour. This helps to tenderize the meat. After soaking, dry off the meat and coat with salt. Be sure that all the crevices are covered with salt. Set on grill or perforated pan, or inclined board in such a way that each piece of meat is not touching any other piece. Let drain one hour. Thoroughly rinse, removing all salt and blood.

Not only is the meat healthier to eat, but it will keep much longer in the refrigerator even if it is not cooked soon after.**Note. Any meat that is boiled does not need any additional kashering as the blood drains during the cooking. Hmmm...my grandmother was shocked one time when she discovered that I didn't know "her secret" to the world's best chicken! Then she told me that she always soaked it in salt water for an hour! I thought it would add too much salt to our diet, but maybe that was the reason hers always tasted soooo good!

Kashering by Sharon

We always put the meat in cold water in fridge twice as long as had it salted. We change the water every two hours. That helps get the salt out. Ground meat just takes a couple of hours, but large roasts take most of the day. Meat does turn white but will be tender!

CHERYLE'S HANUKKAH SUGAR COOKIES

Make up your favorite sugar cookie recipe (or Lois' favorite for the working mother is to buy the pre-made cookie dough). Then roll it out and purchase or make cookie cutters in the shape of the four letters on the dreidel. What a tasty way to learn the alphabet! You can usually find the cookie cutters around Hanukkah time at Target for under $2. You can also cut out circles and have the children use pre-made frosting and paint the letters on the cookies! OOOPS! I think I have to lick off a mistake.

Basic Butter Cookie Dough

1 1/2 cups softened butter
1 cup granulated sugar
1 large egg
2 t. vanilla extract
1/2 t. salt
4 1/2 cups all purpose flour

In large bowl with electric mixer beat the softened butter, sugar, egg, vanilla, and salt until light and fluffy. Gradually add flour; beat until well mixed. Work with about 1/3 of the dough at a time and keep the rest chilled. Roll out to 1/4 inch thick. ADD VERY LITTLE FLOUR! Cut or mold dough into desired shapes. Heat oven to 375 degrees. Place cookies on ungreased cookie sheet. Bake 8-10 minutes until edges are slightly brown. Remove to rack and cool. Frost and decorate! Makes 4-6 dozen. (Lois' Comments: Or, you could try the Pillsbury Sugar Cookies and use your Hanukkah cookie cutters.)

BREAKFAST CASSEROLE

(This is a great-make ahead and keeps in the refrigerator in precut sizes in zip lock bags and it also freezes well. Remember that this is just a suggestion.)

6 eggs
1# turkey sausage (optional)
2 cups milk
1 t. salt
1 t. ground mustard
6 slices of bread cut in cubes
1 1/2 cups grated cheese
4 oz. can mushrooms chopped (optional)

Directions: Brown the sausage, drain and cool. Beat eggs and milk together. Add salt and mustard. Add bread. Stir until all is softened. Stir in cheese, mushrooms and sausage. Pour in 9"X 13" greased dish. Refrigerate overnight. Bake at 350 degrees for 40-45 minutes. Let stand a few minutes before serving.

Chocolate Nut Cheese Delights

Crust

1 pkg Chocolate Cake Mix (any flavor)
1 egg
1/2 cup softened margarine or butter
1/2 cup chopped pecans or almonds sliced

Filling

8 oz. pkg. softened cream cheese
1 t. vanilla
14 oz. can sweetened condensed milk
1 egg

Directions: Heat oven to 350 degrees. Grease 13"X 9" pan.

In large bowl, combine cake mix, margarine and egg; mix at low speed until combined. This is a crust--so will be crumbly. Reserve one cup for topping. Stir in nuts. Set aside. Press remaining mixture evenly in bottom of greased pan.

Beat cream cheese in medium bowl until fluffy. Add remaining filling ingredients and beat at medium speed until smooth. Pour over crust. Sprinkle evenly with reserved topping.

Bake at 350 degrees for 35-40 minutes or until center is puffed and edges are lightly browned. Cool completely. Cut into 36 bars. Store in refrigerator. (This has nothing to do with Hanukkah but every hostess needs a chocolate thing at the holidays!)

ANNIE'S PARTY BRISKET


1    beef brisket (4-6 lbs.)
1    can beef consommé (10 ½ oz.)
1    bottle (6 oz) soy sauce
½    cup lemon juice
1     pod of garlic
2     tbs. liquid smoke

Spike brisket with garlic slices.  Combine consommé, soy sauce, lemon juice and the rest of the garlic (crush through garlic press).  Pour over brisket.  Cover tightly with foil and marinate overnight in refrigerator.  Roast (covered) fat side up at 300 degrees for 1 hour per pound.  Trim excess fat after the meat has cooled.  This is best prepared a few days in advance.  It is easier to cut cold.  Figure your serving size as ½  pound per person (uncooked weight of brisket).

I usually cook a few briskets at a time.  They freeze well.  This is a good meal to feed a multitude.  It is nice served with a fruit salad, pasta salad and  baked cheese grits.  Another option is to shred the meat and add barbecue to the juices and serve with jelapano corn bread. I have also drained most of the juice off and added about a ½ cup of barbecue sauce (or to taste) to the shredded brisket for sandwiches. This makes for and easy casual holiday or Superbowl lunch!  Enjoy!