GRANDMA'S  KITCHEN  FAVORITES KOSHER  RECIPES






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(All recipes shown are strictly in accordance with the Orthodox Jewish
dietary laws.)


CABBAGE  BORSCHT (meat)  a thick soup

1 head cabbage, chopped fine
1 onion, chopped fine
1 soup bone meaty, or 2 lbs. boiling beef
salt
1 can tomato paste (6oz.) mixed with 6 cans water.
1 cup brown sugar or less
1 lemon (juice)
1 piece sour salt (citric acid)

Chop cabbage and onion, place in pan with meat. Add dash salt and brown
sugar and cover. Cook over low het until cabbage shrinks and is almost
tender. Add tomato paste which has been diluted with 6 cans of water. Add
juice of 1 lemon and sour salt. Mix well. Cover and cook over low heat for
about 1 1/2 hours. Taste while cooking, more brown sugar may be added
according to taste. If soup gets too thick add more water. If a thicker soup
is desired a little flour mixed with water may be added.  Serves 8.
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POTATO KNISH (Meat)                      

										Dough
3 cups flour
3 tbsp. sugar
1/2 scant tsp. salt
1/2 cup oil + 1 tablespoon
2 eggs
1/2 cup lukewarm water

Sift dry ingredients together. Put in bowl and mix well, add eggs, oil and
water. Mix until dough leaves sides of bowl and then roll very thin on
floured board.

                                         Filling

4 cooked potatoes, (hot) mashed
2 eggs
smaltz (chicken fat melted) to taste
salt and pepper
fried onions chopped with grivenas (cut up pieces of skin of chicken fried
crisp)
While hot mash and mix potatoes with eggs and rest of ingredients. Spread on
dough and roll, as for jelly roll. Cut off before roll becomes too fat.
Should be not more than 3 or 4 turns. To make round shape..cut dough with
large biscuit cutter and place tablespoon filling in center. Pinch edges
together. Place on greased cookie sheet and brush with oil or smaltz. Bake
400 degrees for 25 minutes or until nicely brown. Cut into serving pieces
and serve hot.

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MATZO  BALLS (  Pareve)
 (very light and fluffy-no chicken fat)

3 eggs separated
1/2 cup plus 2 teas. matzo meal
1/2 teas. salt and dash of pepper
Pinch baking Powder

Beat whites real stiff, add baking powder. Beat yellows and pour into
whites. Add matzo meal, salt, and pepper. Let stand for about 5 minutes.
Form into balls about 1 inch to 1 1/2 and place into kettle of 4 or 5 quarts
boiling water and cook for one hour. Cook covered half the time.
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STEW (Meat)
(Meal in one pot)

3 lbs. beef (cubed)
2 tbps. oil
2 cloves garlic-chopped
1 cup chopped celery
1/4 cup parsley
2 1/2 cups canned tomatoes
1 bay leaf
1 tbsp. salt
1/2 teas. thyme
1 cup peas
2 1/2 cup water
5  carrots (thick slices)
3 onions (quartered)
6 potatoes (quartered)
1/2  cup flour

Fry meat in oil until brown. Add everything but flour and potatoes. Cook
slowly when meat is almost tender add remaining potatoes and cook 1 hr.
more. Mix flour into 3/4 cup cold water. Stir into stew. Simmer about 3
minutes more. Serves 7.
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STUFFED  GREEN  PEPPERS (Meat)

1 1/2 lbs. ground beef
Salt, pepper, garlic, salt to taste
1 can tomatoes (small size) + 1/4 cup water
1 egg
2 tbsp. rice (raw)
5 green peppers

Cut off end of pepper. Remove seeds and wash. Parboil in boiling water for
about 10 min. Let cool. Fill with ground beef mixed with above ingredients.
Place in baking dish, cover with tomato paste mixed with water. Bake until
peppers are tender and meat browned on top. About 45 min.
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SWEET  AND  SOUR  ROLLED  CABBAGE  (Meat)
                             (filled with hamburger)

2 lbs. hamburger
1 piece of sour salt size of nut
1/2-1 cup brown sugar
1 egg
1/4 cup rice
1/4 cup water
1 can tomato soup* (Rokeach brand tomato soup is Pareve.)
salt and pepper
1 large head cabbage
Pour boiling water over cabbage to make leaves tender.

Dissolve sour salt in 1/4 cup hot water. Add to hamburger mixed with egg,
rice, salt, and pepper. Pour 1 can soup in pan. Add shredded core of cabbage
with any leaves of cabbage left over. Add brown sugar to pan. Separate
cabbage leaves. Place 2 tbsp. meat mixture in center of leaf. Fold over
corners and secure with toothpick. Place in tomato mixture and cover. Cook
for 2 hours over slow heat. (taste to determine sweetness).
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GEFILTE  FISH  (Pareve) ( Your a real balabusta if you make this)

6 lbs. fish (buffalo mixed with any other fish desired)
3 med. onions
2 teas. salt
pepper to taste
4 eggs
3 tbsp. matzo meal
1/2 cup cold water For Pot-
3 carrots sliced
2 onions sliced

In pot place fish skins, carrots, onions, salt and pepper. In grinder put
fish that has been skinned and boned and add onions to grinder. In large
wooden bowl place ground fish, onions, chopped together, add water, eggs,
meal, seasonings and cold water. Chop until everything is very fine and has
sort a pastey look. Place hands in cold water and shape fish into balls.
Carefully put fish on top of skin and vegetables in pan. Add water just
enough to cover. Bring to boil, boil for about 10 min. then reduce heat and
cook gently for 2 hours. Pot should be covered for about 1 hour. Shake pot
occasionally to keep from sticking. When done remove balls gently from pan
and place on large platter. Strain liquid into bowl for fish jelly. Cool to
congeal fish soup. Place a piece of carrot on each serving of fish. Cool
completely before refrigerating. (Serves 10).

                             

Source:  Grandma"s Kosher Recipes
Publisher:  Bekay Publishing Company -Kansas City, Mo.
Copyright:  1961
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                    Transcribed by Miriam Medina
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