The Art of Jewish Cooking (10 page)

Bake in a 350° oven 50 minutes. Serves 6.

Heat the oil in a casserole. Add the rice, onions and green pepper, stirring constantly, until browned. Add the tomatoes, water, salt, pepper and bay leaf. Cover.

Bake in a 350° oven 1 hour, removing the cover for the last 20 minutes. Remove bay leaf. Serves 4–6.

Cook the diced onions and mushrooms in the oil for 10 minutes. Add the tomatoes, tomato paste and oregano. Cover and cook over low heat 1 hour. Correct seasoning.

Cook the chopped onions, celery and carrots in half the butter for 15 minutes. Cool. Add the eggs, 1 cup matzo meal, the peas, salt and pepper. Roll into small balls and dip in remaining matzo meal. Fry in the remaining butter until browned. Place on the spaghetti and pour the sauce over all. Serve with the grated Swiss cheese. Serves 6.

Heat the olive oil; cook the onions, green peppers and garlic in it for 10 minutes. Add the salt, pepper, oregano, parsley, tomatoes and tomato sauce. Cover and cook over low heat 30 minutes. Stir in 2 tablespoons Gouda cheese.

Cook the lasagne (if you can’t get it, use broad noodles) as package directs. Spread ⅓ of the sauce on the bottom of a 12 × 8-inch baking dish. Arrange alternate layers of the lasagne, Swiss, cottage cheese, a sprinkling of the Gouda and spread with sauce; then repeat until all the ingredients are arranged in layers in baking dish. Cover with the remaining sauce and sprinkle top with remaining Gouda cheese.

Bake in a 350° oven 35 minutes. Serve hot. Serves 8.

Split the muffins and toast them. Butter and place a slice of smoked salmon on each half muffin. Carefully place a poached egg over the salmon and cover with following variation of Hollandaise sauce:

Beat the egg yolks until thick; stir in the salt, cayenne pepper and lemon juice. Add ½ teaspoon of butter at a time, beating steadily. When half the butter is used, add the rest a little faster, still beating steadily. Serve immediately. Serves 2–4.

Beat the egg yolks very well; stir in the corn, salt, pepper and flour. Fold in the egg whites. Heat the oil in a skillet and drop the batter, by the tablespoon, into it. Fry until browned on both sides.

Heat the maple syrup and serve with the fritters. Serves 6.

Sift the flour and salt into a bowl. Beat the eggs and milk together and add to flour, beating until smooth. Stir in the apples.

Melt the butter in a 9-inch skillet and pour the mixture into it.

Bake in a 350° oven 15 minutes or until set. Tear apart with 2 forks into small pieces. Sprinkle with the sugar and cinnamon. Serves 4.

In this day of supermarkets, most people know little about making homemade noodles. But the very best of the packaged noodles can never equal the delicious flavor and delicate texture of a homemade noodle. Those noodles that melt in your mouth can be made at home with little difficulty.

In addition, homemade noodle dough is the basis for many other Jewish dishes, particularly
kreplach.
There is practically no limit to the variety of fillings for
kreplach.
They’re particularly delicious in soup on a cold winter night.

Place unsifted flour on a board and make a well in the center. Drop the eggs, water and salt into it. Work into the flour with one hand and knead until smooth and elastic. Roll and stretch the dough as thin as possible. The thinner it is, the better the noodles. Let the rolled dough stand until it feels dry to the touch, but don’t let it get too dry. You can cut the dough into squares, strips or very narrow noodles. For narrow ones, roll up like a jelly roll and slice as thin as possible. Shake until they separate, and let dry very thoroughly. Cook the amount you want in boiling salted water or soup for about 10 minutes. Keep the balance in tightly closed jars.

Prepare one recipe noodle dough (see preceding recipe). Roll out but don’t let it dry. Cut into 3-inch squares and place a tablespoon of one of the following mixtures on each. Fold over the dough into a triangle. Press edges together with a little water. Cook in boiling salted water or soup 20 minutes, or until they rise to the top. Drain, if cooked in water. They can then be fried or served immediately in the soup. Makes 24 or more, according to how thin you roll the dough.

Heat the fat in a skillet and cook the meat and onions in it for 10 minutes, stirring frequently. Add the salt and pepper. Cool before placing in squares of dough.

Lightly brown the onion in the fat or butter. Stir in the kasha and pepper.

Lightly brown the onions in the butter. Add the potatoes, cheese, salt, pepper and egg, beating until smooth. Serve with sour cream.

Blend all the ingredients together.

Cook the livers and onions in the fat for 10 minutes, mixing frequently. Grind or chop the livers, onions, eggs, salt and pepper. Cool before placing in squares of dough.

Cream the cheese with the eggs, sugar and salt. Stir in the noodles. Turn into a buttered 9-inch ring mold. Sprinkle with the bread crumbs and butter.

Bake in a 375° oven 40 minutes or until browned. Unmold carefully. Serves 6.

Melt the butter in a skillet. Stir in the noodles and cook over medium heat, stirring constantly until noodles brown. Remove from the heat and add the salt and pot cheese. Mix well. Serves 3–4.

Mix the salt and cabbage together and let stand 30 minutes. Squeeze out all the liquid.

Heat the butter or fat in a deep skillet. Add the cabbage, sugar and pepper. Cook over low heat 45 minutes or until cabbage is browned. Stir very frequently. Add the noodles and toss to blend thoroughly. Serves 6–8.

Beat the eggs, sugar, salt and cinnamon together. Stir in the apples, raisins, noodles and butter or fat. Turn into a greased baking dish.

Bake in a 400° oven 40 minutes or until browned. Serves 6–8.

Beat the egg yolks, then stir in the scallions, spinach, noodles and salt. Fold in the egg whites. Pour into a 1½-quart greased baking dish.

Bake in a 350° oven 30 minutes. Serve hot with meat or dairy dishes. Serves 4–6.

Beat the eggs, sour cream, salt and sugar together. Stir in the cheese and noodles. Turn into a buttered 2-quart baking dish or casserole. Sprinkle with the bread crumbs and butter.

Bake in a 375° oven 40 minutes. Serves 6.

Brown the onions in the fat. Cool for 15 minutes. Beat the eggs very well and stir in the noodles, browned onions and fat. If you have any
grebenes
(
this page
), add them. Turn into a greased oblong or square pan.

Bake in a 375° oven 40 minutes or until browned. Cut into squares. Serves 6–8.

Sift the flour into a bowl and make a well in the center. Drop the eggs, salt and water into it. Work into the flour
with the hand and knead until the dough leaves the sides of the bowl. Knead on a board until smooth and elastic. Divide the dough in four pieces and roll into pencil-thin strips. Cut into 1-inch pieces and drop into boiling salted water. Cook until they rise to the surface. Drain. Serve hot with meats. Serves 6–8.