Recipes from Chanie's Kitchen
(sent each week in the E-Weekly)


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Main Dishes

Grilled Marinated Chicken Breast

Chicken Wings

Batter-dipped meatballs with sauce

Sweet & sour meatballs

Chicken in mushroom sauce

Potaoes in dairy bechamel sauce

Salmon mushroom sauce

Shepherd's Pie

Marinated Salmon


Meaty Borsht

Stuffed Cabbage

Tuna Stuffed Potatoes

Side Dishes

Potato Kugel

Sweet Potato Pie

Pineapple Kugel

Very easy one pot sweet and peppery noodle Kugel

Mushroom Turnovers

Potato Knish

Potato Latkes


Mushroom Soup

Delicious Tomato Soup

Onion Soup

Tomato Soup


Cabbage Salad

Hearts of Palm Salad

Strawberry Mango Salad

Coleslaw Salad


Mushroom Olive Salad


Chocolate Brownie Pie

Round marble cake

Banana nuts ice cream

Cheese cake

Classic Chocolate Cake

Apple Cake

Home made Ice cream

Rum balls

Best Ever Banana Cake

Honey Cake

Date Cookies

Forgotten Cookies

Sufganiyot - traditional donuts

Choco Corn Flakes

Chocolate Crinkles Cookies



Chicken "Matzah" Balls



jrcc logo

3 tbsp dry yeast

3 cups warm water

4 eggs

1 1/2 cup sugar

2 tbsp salt

2 cups oil

Add 12 cups of flour, slowly, until the dough is formed and not to sticky. Let rise, do Hafrashat Challah, and braid. Let rise and bake at 300 degrees for 1 hour

Potato Kugel

6 medium potatoes
1 onion
3 eggs, beaten
1/3 cup flour or matzah meal
1 1/2 tbsp salt
1/4 tsp. pepper
4 tbsp. oil
1/4 tsp baking powder
Peel potatoes and place in a large bowl of cold water. Peel onion. Grate on small holes of grater into a clean bowl. Add eggs to potato-onion mixture. Stir in remaining ingredients and mix well with a fork.
Bake: Place in greased 9x9-inch baking pan. Bake at 350 degrees for at least one hour or untill light brown.
Or Fry: Fry in hot oil for 10-15 minutes on each side.
2 cups cooked, mashed sweet potatoes
1 tsp. cinnamon
1/2 tsp. powdered ginger
1/2 tsp. salt
1/2 cup light brown sugar
3/4 cup soy milk or non-dairy creamer
2 tbsp. margarine, melted or oil
3 eggs, beaten
2 9-inch prebaked pie shells.
Mix sweet potatoes with spices and sugar. Add soy milk, melted margarine and eggs. Mix well and pour into pie shells.
Bake at 450 for 10 minutes, then reduce to 350 for 45 minutes.

Cabbage Salad

1 bag of sliced cabbage.
4 tbsps sunflower seeds (or silvered almonds)
1/2 cup of oil
1/2 cup of water
4 tbsps vinegar
1 tsp salt
1/4 cup sugar
1/2 tsp pepper
2/3 cup mayonnaise
Mix dressing ingredients. Add it to the cabbage, and mix it all with the sunflower seeds.

Chocolate Brownie Pie

1 unbaked 9-inch pie shell
2 Tbsps. margarine
2 ounces unsweetened baking chocolate
3 eggs
1/2 cup sugar
3/4 cup light corn sirup
1 tsp. vanilla extract
3/4 cup broken pecans
Preheat oven to 375 degrees.
Filling: In a 1-quart saucepan, melt margarine and chocolate over low heat. Pour into medium-sized bowl of mixer. Cool slightly. Add eggs, sugar, and corn syrup. Beat at medium speed until well blended. Stir in vanilla and pecans, and pour mixture into pie shell. Bake for 35-40 minutes. cool, then refrigerate before serving.
Variation: Substitute walnuts or almonds for pecans.

Hearts of Palm Salad

1 large very red tomato, diced
5 whole hearts palm, sliced
1 avocado, cubed
½ red onion, chopped

Mix all ingredients and serve immediately.

¼ c. Mayonnaise
½ tbsp. Lemon juice
¼ tsp. Garlic powder
¼ tsp. Salt

18 chicken wings (about 3 pounds)
1/2 cup soy sauce
1/4 cup ketchup
1/4 cup hot pepper sauce
1 stick margarine

Place wings in broiling pan. Combine other ingredients in small saucepan over low heat until margarine is melted brush wings with part of mixture and broil for 10 minutes. Turn wings; brush with remaining sauce and broil for another 10 to 15 minutes.

Pineapple Kugel

4 eggs
1/2 cup flour
1/2 cup sugar
1/8 cup oil
1 can of crushed pineapple (16 or 20 oz) drained
3 scoops vanilla sugar
1 tsp baking powder
Mix well with fork and pour into an oiled 9 inch round pan.
Bake in pre-heated oven 350 degrees for 45-50 minutes.

Batter-dipped meatballs with sauce


1 1/2 pounds ground beef
1/2 cup dried breat crumbs
2 Tbsps. grated onion
1/4 cup beer
1 egg
1 tsp. salt
1/4 tsp. pepper
Oil for frying
2/3 cup beer
2 eggs, beaten
4 Tbsps oil
1 1/2 cup flour
1 tsp. baking powder
1 1/2 tsp salt
1/4 tsp. pepper
Mustard Sauce
1 cup mayonnaise
1/2 cup prepared mustard
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. paprika
1/8 tsp. cayenne pepper
In a large bowl, mix first 7 ingredients well. Shape into 1/2 inch balls.
Batter: Mix all ingredients together in a small bowl. Dip each meatball in batter and coat well.
In a 10-inch skillet, heat oil approximately 1-inch deep. Fry meatballs about 3 minutes in hot oil. Remove from pan and drain on paper towel.
Mustard Sauce: Prepare sauce by mixing all ingredients together in a small bowl.
To serve as an hors d'oeuvre place sauce in small bowl in the center of large plate and place meatballs around it.

Meaty Borsht

Beets, 1 bunch, peeled
2 quarts water
2 tablespoons sugar
2 pounds meat
4 onions
Marrow bones
Juice of 2 lemons (6 tablespoons)
Salt to taste
Wash, peel and grate or dice beets, Place in large pot and simmer slowly in water with bones, meat* and onions, approximately 45 minutes. Add sugar, lemon juice, and salt to taste. Continue cooking 1/2 hour. Serve hot. Serves 6.

*Meat can be removed from soup and served separately or with another meal.

Variation: Leave out meat and bones and serve cold.


6 very rip bananas, peeled
2 egg yolks
1 cup ground nuts, filberts or almonds, divided
4 egg whites
Blend bananas until smooth. Add egg yolks and 3/4 cup of nuts. Blend for 60 seconds. Beat egg whites until stiff. Mix slowly into banana mixture with wooden spoon. Pour into a glass dish (or any container) and spread remainimg 1/4 cup of nuts on top. Freeze at least 4 hours.

Chicken "Matzah" Balls (By Chef Leah Lazar)

4 Chicken breasts ground
3 Med. Potatoes
3 eggs
Salt and Pepper to taste

Mix ingredients together well.
With wet hands form into balls, drop into boiling soup.
Cook for 30-45 Min.

8 eggs (separated)
1 1/4 cup sugar
2 cups flour
1/2 lemon (juice and grated rind)
1 Leiber's vanilla sugar
1/2 cup oil
1/2 cup orange juice
2 tsps. baking powder
1 Tbsp. cocoa

Preheat oven to 350 degrees.
Beat egg whites on high speed, untill stiff. Add sugar gradually and beat untill peaks form. Gently add the remaining ingredients, except cocoa. Mix slowly untill the batter appears creamy. Pour 3/4 of the batter into a greased tube pan. Add cocoa to the remaining 1/4 batter and mix. Pour cocoa batter over light batter in tube pan. Using a spoon, marbelize batter by mixing in circular motions all around pan.
Bake for one hour, or untill a toothpick inserted in center of cake emerges clean.
Cool cake completely before removing from pan.

Variation: For sponge cake, omit cocoa (works well!)
1 package fresh mushrooms
1 onion (finely dices)
1/2 cup barley
2 cups water
2 Tbsps. butter
2 cups milk
salt to taste
Cook first four ingredients in a pot for 30 minutes. Add butter and milk, and cook over low flame, untill creamy. Add salt to taste
Variation: Soup looks nice if blended with hand blender before adding milk.
Skin and debone 8-12 chicken breasts.

Mix together:

1 bottle soy sauce
1/2 c. brown sugar
1/2 c. white cooking wine
1/4 c. lemon juice
2 cloves crushed garlic, or more if desired
1/4 c. oil
Pepper to taste



Put chicken in marinade for at least 3-4 hours, turning occasionally. If more chicken is used, add water to cover.

Grill on each side until done. Doesn't take too long. Don't overcook or chicken will dry out.
Classic Chocolate Cake

4 eggs

1 1/3 cup oil
2 1/4 cup sugar
1 1/2 tsps. vanilla extract
2 3/4 cups flour
3 tsps. baking powder
1 1/2 tsps. baking soda 1/2 tsp. salt
1 cup cocoa
1 1/4 cups strong hot coffee
Prehear oven to 350 degrees.
Grease botton of 9 x 13-inch pan, or 9-inch tube pan.
In large mixer bowl, cream eggs, oil, sugar, and vanilla.
In small bowl combine all dry ingredients except cocoa.
Mix cocoa together with hot coffee. Add dry ingredients alternately with liquid to mixer bowl, ending with dry ingredients.
Bake for 1 hour or until toothpick inserted in center comes out clean. Allow to cool on cake rack and frost with frosting or glaze of your choice.
Tip: Put chocolate chips on the cake when you take it out of the oven, it will melt, then spread it over the cake. Sprinkle with coconut or sprinkles.

Potato Mixture:

8 potatoes
2 onions (diced)
4 Tbsps. oil
3 eggs


Meat Mixture:
2 pounds ground meat
3 eggs
1/2 tsp. salt
1/2 tsp. paprika
1 Tbsp. ketchup
1/2 tsp. garlic powder
dash of black pepper
2 tsps. lemon juice

Peel potatoes and cook until soft. Drain water.

Saute onions in oil until translucent.
Mash the potatoes and mix with the onions and eggs. Spread half of potato mixture into a greased baking pan.
Preheat oven to 350 degrees. Combine all meat mixture ingredients, except paprika, and mix until smooth and stiff. Spread the meat mixture over potato layer. Spread remaining potato mixture evenly over meat mixture. Sprinkle paprika on top of pie. Bake pie for 1 - 1 1/2 hours.



18 double graham crackers
2/3 cup margarine, softened
1/3 cup sugar

1 pound cream cheese
3/4 pound cottage cheese
2 eggs
1 1/2 cups sugar
1/4 tsp. Salt
2 1/2 Tbsps. cornstarch
1 1/4 cups sour cream
3/4 cup milk
1 tsp. vanilla extract

USE: 9 x 13 inch pan
YIELDS: 20 servings
GRAHAM CRACKER CRUST: Crush graham crackers in blender until finely ground. Place crumbs in a large bowl. Add margarine and sugar and combine well. Press firmly into pan on sides and bottom.
Preheat oven to 350°.
FILLING: Beat cream cheese and cottage cheese together until smooth. Add eggs and beat until blended Combine sugar, salt, and cornstarch with cheese mixture Add sour cream, milk, and vanilla. Blend well. Pour filling slowly into crust.
Bake for I hour. Turn oven off and allow cake to cool in oven for about I hour.
Serve chilled
TOPPING SUGGESTIONS: Add fresh fruit or berries, shaved almonds or 1/2 cup reserved graham cracker crust
NOTE: Graham crackers can also be crushed by hand: place in plastic bag and fasten tightly. Crush grahams with rolling pin.

(It is customary to eat dairy foods on Shavuot)

1/2 Salmon (2 lbs.)
2 Tbs. Olive oil
1/4 cup wine
1/2 cup orange juice
juice 1/2 lemon
1 onion sliced
salt and pepper to taste.
Marinate fish with all ingredients a few hours or overnight. Place on cookie sheet. Bake 450 degrees for 15 minutes.
Garnish with lemon slices.

Meat Mixture:

1 lb ground beef
1/2 cup flavored bread crumbs
1 tsp. onion powder
1 egg
3/4 cup dark brown sugar
3 tbsps flour
1 3/4 cup water
1/4 cup vinegar
3 tbsps. soy sauce
Mix sauce ingredients and heat. Mix meat mixture ingredients, form into balls and drop in the sauce. Cook for 20 minutes on medium fire.

1/2 cup oil
2 eggs
1/2 cup sugar
3/4 cup flour
2 tsp baking powder
3 or 4 thinly sliced apples
Combine all ingredients and bake in an 8 by 8 pan for an hour at 350. Enjoy!
Note: This cake can be doubled and baked in a 9 by 13 pan. Freezes well.
Takes a little effort (1/2 hour prep.) but comes out delicious!

2 3-pound chickens, quartered
2 to 3 tbsps oil
1 large onion, diced
4 springs parsley, chopped
1 cup sliced mushrooms
1/4 tsp salt
1/4 tsp white pepper
2 cloves garlic, minced
2 tbsps flour
2 cups Tokay wine
2 lemons
Rinse chickens, remove excess fat, and pat dry.
In 2-quart saucepan, heat oil over medium flame and suate onions, then add parsley, mushrooms, salt, pepper and garlic. Simmer over low flame for 10 to 15 minutes. Stir in flour and mix well. Add the wine. Cook and stir until mixture has thickened (approximately 5 to 10 minutes).
Preheat oven to 350 degrees.
Place chicken in roasting pan and pour sauce over chicken. Bake covered 1 hour and then remove cover and bake for another 1/2 hour.
Squeeze lemon juice on the chicken while it is still warm.

10-12 Potatoes (peeled, cubed and cooked)
Bechamel Sauce:
2 Tbsps. margarine
2 Tbsps. flour
1 cup milk
1/4 tsp salt
Dash pepper
Garlic powder (for taste)
3/4 cup grated cheese
1/2 lb. mushroom cut pieces, optional.
Melt margarine in 1-quart saucepan. When bubbling, stir in flour to make a smooth paste. Add the liquid all at once, stir. Cook until sauce begins to boil and thickens. Stir in cheese. Cook, stirring, 2 to 3 minutes.
Pour sauce over cooked potatoes, add shredded cheese on top, and broil.
Works good with pasta too.
(Great for a summery outdoor meal)

Lettuce, cut (or spinach)
Strawberries, sliced
Mango, cut in pieces
Red onion, sliced.
Soya sauce
Brown sugar
(Use your own taste and judgement for amounts)
(It's easy to prepare, and easy to eat. It comes out very light and fluffy)

2 egg whites
1 cup sugar
2 lbs. of strawberries or 3 pints of rasberries.
Beat egg whites, add sugar. Beat until thick.
Add the strawberries and mix (in the mixer) for about 10 minutes. Freeze.
12 oz egg noodles
Exactly 4 1/2 cups of water
1 cup brown sugar
1 tsp. black pepper
1/2 tsp salt (to taste)
2 beaten eggs
1/3 cup oil
Preheat oven to 350 degrees.
Boil the water, sugar, oil, pepper, and salt together.
Remove from source of heat. Add noodles and stir. Let stand for precisely 15 minutes. Add beaten eggs. Turn into an 8 by 10 pyrex baking dish.
Bake approximately 1 hour or until kugel is brown all around.
Salmon & Mushroom Sauce
(It's a delicious mixture that goes well with rice or pasta, the amounts depend on your taste and judgement)
Salmon, cut in small pieces
Flour (1/2 cup)
Margarine (2 Tbsps)
Water (1-2 cups)
Osem Mushroom powder
White wine (1/2 cup)
Mushrooms, cut in small pieces
Dip salmon in flour, and fry on both sides in the margarine for just 2-3 minutes. Then add water, mushrooms, wine, and powder. Stir all the time and cook on low flame for 15-20 minutes untill the mixture thickens.
3/4 cup margarine, sofetened
1 1/2 cup sugar
2 eggs
1 cup mashed bananas
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
2 cups flour
1/2 cup apple juice or orange juice
1/2 cup chopped pecans
1 cup shredded coconut
Preheat oven to 350 degrees.
In a large mixer bowl, cream margarine and sugar. Add eggs one at a time, beating after each addition until light and fluffy. Add mashed bananas and beat 2 minutes, then add baking soda, baking powder, and vanilla. Add flour alternately with liquid, begining and ending with flour. Fold in pecans and coconut and mix well.
Pour into greased and floured pan or pans. Bake for 25 to 30 minutes for 2 9-inch cake pans, or 1 hour for 9 by 13-inch cake pan. Cool and frost, if desired.
1 medium head green cabbage
2 large carrts, grated
1 green pepper, silvered
1 onion, minced (optional)
3/4 cup mayonnnaise
1/3 cup vinegar or lemon juice
1 tsp. salt
2 tbsps. sugar
4 tbsps. warm water
Shred or grate cabbage as desired. Combine vegetables in a large bowl.
In a separate smaller bowl combine dressing ingredients and mix well. Add dressing to vegetables and toss until coated. Cover and refrigerate until ready to serve. The taste improves if coleslaw stands in dressing for a few hours prior to serving.
(It tastes best when hot, and is good too when cold. Easy but the frying takes time)
Chicken cutlets, pounded to an even 1/4 inch
Flavored bread crumbs
Oil for frying
* Quantity depends on amounts you want to make
Heat oil in frying pan.
Prepare chicken. Beat eggs in a bowl. Put flavored bread crumbs in another bowl.
Dip each piece of chicken cutlet in bread crumbs, eggs and again in the bread crumbs. Then fry on medium flame about 3-4 minutes on each side or untill color is brown.
1 1/2 sticks margarine
3/4 cup boiling water
3 tbsps cocoa
1 tsp coffee
1 1/4 cups sugar
2 capsfull rum extract
1 package cookies
Melt margarine and add boiling water. Gently add rest of ingredients (except cookies) and keep stirring untill smooth. Blend cookies untill fine. Add cookie crumbs to liquid batter and mix untill smooth.
Refrigerate for 1-2 hours, until firm. Form mixture into balls to fit into mini cup cake papers.
Garnish as desired. (chocolate or colored sprinkles, ground coconut, melted chocolate).
Flaky Dough
1 large onion, diced
1/2 cup margarine
1/2 pound mushrooms, diced
1/2 tsp. salt
Pepper to taste
2 Tbsps flour
1/4 cup water
Heat margarine in a 10-inch skillet and saute onion until tender. Add diced mushrooms and cook an additional 5 to 10 minutes; add salt, pepper and flour and stir untill smooth. Stir in water gradually and cook oer low heat, stirring continuously, until thickened. Set aside to cool.
Preheat oven to 425 degrees.
Flaky dough: Roll to 1/8-inch thickness. Cut into 3-inch rounds. Place a teaspoon of mushroom filling in the center of each round. Fold the dough over the filling, and press edges together with the tines of a fork. Place on ungreased baking sheet. Prick tops of turnovers with fork to allow steam to escape. Bake at 425 degreees for 15 minutes; reduce heat to 325 degrees and bake 15 minutes or until golden.
Serving tip: Serve with hot mushroom sauce poured over the turnovers.
Deluxe Honey Cake Honey cake, also know as Lekach, is traditionally served on Rosh Hashana to symbolize our prayers for a good and sweet new year.
Preheat oven to 300 degrees.
4 eggs
1 1/2 cup sugar
Mix Well
1 cup oil, mix
1 cup honey, mix
1 tsp. vanilla extract
drop lemon juice
1/2 tsp allspice
1/2 tsp nutmeg (optional)
1/2 tsp cinnamon
1/4 tsp salt
Mix well
Combine in a separate bowl
1 cup strong hot tea
2 tsp. baking powder
1 tsp. baking soda
3 cups flour
Alternate adding liquid and flour to batter and mix well.
Bake at 300 degrees for 1 1/2 hours.
Simple Flaky Dough (bought frozen)
6 medium potatoes
1/4 cup oil
2 large onions, diced
1/2 lb mushrooms, diced (optional)
3 tsps. salt
1 1/2 tsps. pepper
2 eggs, beaten
Boil potatoes in 4-quart pot in salted water. Cook until tender. While still warm, mash.
Heat oil in 7-inch skillet and saute onions until golden and soft. Add mushrooms and saute until soft.
Add onions to mashed potatoes. Add seasoning and beaten eggs.
Preheat oven to 350 degrees.
To assemble: Divide dough in half. Roll each half into 10 by 14 inch rectangle. Fill the middle with potato mixture. Roll filled side over like a jelly roll and tuck ends under. Careully place on greased cookie sheet. Brush glaze over roll and slice though the crust at 2-inch intervals.
Repeat with second half of dough and filling.
Bake for 35 to 40 minutes or until golden.
Serve with hot mushroom sauce.
A traditional dish served on Simchat Torah symbolizing the Torah Scroll.
1 large cabbage
1 1/2 pounds ground beef
1/2 cup uncooked rice
3 tsps. oil
1 medium onion, minced
2 cloves garlic, minced
1 egg, beaten
3 Tbsps. oil
2 Tbsps. flour
1 46-ounce can tomato juice
3 to 4 Tbsps. tomato paste
1/2 cup sugar or 1/2 cup honey
1 1/2 cups water
2 bay leaves or juice of 1 lemon
Salt to taste
1 large apple, peeled and diced
1/4 cup raisins.
Prepare cabbage by either boiling or freezing method.
Filling: Combine all ingredients for meat mixture in a bowl and mix well. Place a tablespoon of filling mixture on the rib of leaf, near the base. Fold base of leaf over filling and roll once. Fold sides towards center to enclose and make straight edges. Continue rolling until completed and gently place sim side down into pot.
Sauce: Heat oil in 8-quart pot, stir in flour, and cook until brown. Add rest of ingredients in order listed. Bring to boil and cook for 5 minutes. Add cabbage rolls carefully, placing them in sauce one by one. The rolls may be piles in layers if necessary.
Cook on low flame for 2 hours, adding more water if necessary.
Delicious Tomato Soup
1 46-ounce can tomato juice
46 ounces water (fill empty tomato juice can)
1/2 cup barley
2 tsps. salt
1/2 cup sugar
1/2 green pepper (optional)
In a 6-quart pot, cook all ingredients for 45 minutes or until barley is soft. Add some egg dumplings or matzoh balls and cook for an additional 15 minutes. Add sugar if desired. Add more water for desired consistency.
2 large eggplants
5 cloves garlic
1 onion, diced (optional)
3 tbsps. mayonnaise
Dash of pepper
1/4 tsp. salt (optional)
1 tsp sugar (optional)
Eggplant could be cooked or baked.
Cooking: Cook eggplant over an open medium to low flame, turning it every few minutes with a fork until the outside is even charred and the inside is tender, from 20 to 30 minutes. Remove from fire and cool.
Baking: Make wholes in eggplant with a fork, cover each eggplant with silver foil. Bake at 400 degrees for 1 1/2 hours. Remove from oven and cool.
Peel eggplant. Place eggplant, diced garlic, and all other ingredients in food processor. Or mash with a fork or with a blender.
Serve as a dip with pita of Challah.
4 Potatoes (Idaho)
1 6 and 1/2 ounce can tuna
1 onion, grated
1/4 green pepper,grated
1 carrot, grated
1/2 cup mayonnaise
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
Preheat oven to 350 degrees.
Wash potatoes well and pierce each with fork. Bake whole until soft, about 1 hour. Slice in half lenghwise. Scoop out the inside and set aside.
Drain can of tuna. Place tuna in bowl and flake well with fork. Mash together scooped out potato with tuna, vegetables, mayonnaise, and seasonings except paprika. Spoon mixture back into potato shells. Sprinkle paprika on top. Place in baking pan. Raise temperature to 400 degrees and heat for 10 minutes. Serve hot.
2 egg whites
3/4 cup sugar
1/4 tsp. salt
1 cup broken pecans
1 cup chocolate chips
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper.
Beat egg whites untill peaks begin to form. Add sugar slowly. Add salt and beat untill everything is very still and shiny.
Fold in pecans and chocolate chips.
Drop by teaspoon onto the prepared cookie sheets and place in the preheated oven. Turn off oven and forget the cookies until the morning.
Mushroom Olive Salad
Fry onions with mushrooms.
Add tomato sauce, stir.
Add olives, stir.
Remove from fire.
Quantities to your taste.
It takes little time to prepare and makes a great desert.
7-8 Strawberries
1 Pie (bought ready - graham cracker pie)
1 package Jello (any flavor)
Put sliced strawberries in a pie.
Pour Jello, let cool.
Put in fridge.
This pie works well with Kiwi, blueberries, canned pears. You can use your creativity. It takes little time to prepare and makes a great desert.
They taste like the real israeli thing! Worth the work!
Put in a small bowl:
3 Tbsps dry yeast
2 Tbsps sugar
1/2 cup warm water.
Mix, let rise & bubble for 10-15 minutes.
Put in a mixer bowl:
8 cups flour
6 Tbsps sugar
4 Tbsps oil
6 eggs yolks
4 eggs
1 1/2 cup water/milk
4 Tbsps liquor
2 Tbsps grated lemon peel
1/2 Tsp salt
Mix, then add the yeast mixture. Mix slowly. If sticky add very little flour at a time.
Let rise for 1 - 1 1/2 hours, until the dough doubles.
To form donuts, roll out the dough, shape circles with a cup, you can make a whole using a bottle cap. Let rise 15-20 minutes.
Dip fry in oil for about 2 minutes on each side.
Serve with confectioner sugar
It is customary to eat food prepared in oil on Chanukah to commemorate the miracle of the Oil.
5 potatoes
1 onion
3 eggs
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
3/4 cup oil for frying
Grate potatoes and onion. Add eggs, flour and seasoning. Mix well.
Heat 1/2 cup oil in skillet. Lower flame and place 1 large tablespoonful batter at a time into hot sizzling oil. Fry 5 minutes on each side until golden brown. Remove from flame and place on paper towels to drain excess oil.
Serve with apple sauce or sour cream on the side.
Shared by Marina B. - Thank You!
"Do you like brownies? I've tried these cookies last week at somebody's house and they were delicious. I've made today the whole batch. Tastes great." MB
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
1 Tbsp margarine
10 cups sliced Spanish onions
2 cloves garlic, minced
2 quarts water
1/2 cup tamari soy sauce
1 1/2 tsps. salt
1 1/2 tsps. thyme
1/8 tsp. pepper
In a 4-quart pot, melt margarine and saute onions and garlic until soft and golden, but not brown. Add water, tamari, and seasonings. Bring to boil, reduce flame and simmer for 40 minutes.
Garnish with toasted croutons and serve hot.
Variation: Onion Mushroom Soup - After onions and garlic have sauteed for 10 minutes, add 1 1/2 cups of thinly sliced mushrooms and 3 stalks thinly sliced celery
1 cup peanut butter
1 cup chocolate chips
1/2 cup honey
6 cups corn flakes.
Put 3 ingredients together in the microwave for 2 minutes. Mix it with the corn flakes.
Put desired amount in cupcake holders. Chill in fridge. Serve.
1 Tbsp. oil
2 large onions, diced
1 peck ripe tomatoes (8 to 10 large tomatoes), chopped
1/2 tsp. pepper
4 Tbsps. salt
3/4 cup sugar or 1/2 cup honey
2 tsps. ground cloves
16 cups water
1 Tbsp. cornstarch
In a 6-quart pot, heat 1 tablespoon oil. Saute the onions until soft. Add the remaining ingredients, except cornstarch and boil until tomatoes are soft. Add the remaining ingredients, except the cornstarch and boil until tomatoes are soft. Put the soup through a food mill or strainer. (You may use a blender)
Reheat the soup to boiling. Mix cornstarch with a few tablespoons water to make a thin paste and add to soup. Cook soup until slightly thick.
(Brought to you in honor of Tu Bishvat)

1 cup sugar
1 cup brown sugar
1 cup margarine,softened
3 eggs
1 tsp. vanilla extract
4 cups flour
1 tsp. salt
1 tsp. baking soda
1 pound dates, chopped
1/2 cup sugar
1/2 cup currants of raisins.
In a large mixer bowl, combine sugars and margarine and blend well. Add eggs and vanilla and mix well. Add flour, salt, and baking soda, and mix until dough is smooth.
Cover dough and chill for 1 hour.
Filling: Place dates, sugar, and currants or raisins in 1 1/2 quart saucepan. Cook over low heat until sugar melts and comes to a boil.
Roll out dough on a floured board to 1/4-inch thickness.
Spread filling on dough. Roll dough like a jelly roll and refrigerate for another hour.
Preheat oven to 375 degrees.
Grease cookie sheets.
Slice dough and place on cookie sheet. Bake for 10 to 12 minutes. Remove from cookie sheet to cool.