Category jewish

beef with kraut

Beef with Kraut

2 to 3 pounds stew beef, flanken or ground meat (made into mini-meat balls)*
1 (32 ounce) jar fresh sauerkraut
1 (16 ounce) can tomato sauce (or an equal quantity of tomato mushroom sauce)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder (additional if making meat balls)
1 tablespoon caraway seeds (optional)
Lemon juice or sugar (to taste) for adjustment of season...

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schmaltz

Schmaltz

1 pound fatty skin and chicken fat (from 3 pound chicken)
2 cup onions, peeled and chopped
1 potato, chopped and peeled

Cut fatty skin and yellow pieces of fat into small bits. Place in heavy pot; cover with cold water. Cook, uncovered, until almost all water has evaporated.

Lower heat; add onion and potato...

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sabbath twists

Sabbath Twists (Challah)

3 packages active dry yeast
1 1/3 cups warm water
1 tablespoon granulated sugar
1 tablespoon salt
3 tablespoons shortening, softened
3 eggs
5 cups all-purpose flour
1 egg yolk
Poppy seed

Dissolve yeast in warm water. Add sugar, salt, shortening and eggs, stirring well. Gradually add flour. Knead on lightly floured board. Let rise in greased bowl until doubled in bulk.

Punch dough ...

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grated potato knaidlach

Grated Potato Knaidlach

3 large raw potatoes
1 cup cooked, mashed potatoes
2 eggs
2 tablespoons chicken fat
1/2 teaspoon salt
Dash of pepper or cinnamon
1/2 cup matzo meal
1 tablespoon onion juice

Pare and grate potatoes. Squeeze out as much liquid as possible by pressing with hands. Combine remaining ingredients, mixing thoroughly. The mixture should be firm enough to form into balls...

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sfratti

Sfratti (Italian Nut-Filled "Sticks")

Source: The World of Jewish Desserts

Sfratti means "sticks" in Italian, as well as "evicted," for at one time landlords were allowed to persuade unwanted and delinquent tenants to leave by force of a rod. A similar practice was employed to chase away Jews during all-too-frequent periods of expulsion...

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