Originally Published: St. Andrew's, 1977 Original Images:
Contributed by: JERRY DOBSON
For Turkey, etc.
1 lb. chestnuts
1 Cup dry bread crumbs
1 pint oysters
1/2 Cup melted butter
1/4 tsp. pepper
1 tsp. salt
1/4 Cup cream
2 Tbsp. chopped parsley
1/2 Cup chopped celery
1 Tbsp. grated onion
Drop chestnuts into boiling salted water; cook until tender; shell and chop fine by hand. Drain oysters (reserve liquor) cook lightly in melted butter. Add remaining ingredients, including oyster liquor. May be roasted in bird, or covered with buttered crumbs in casserole and baked in slow oven until brown.
One pint of sweet milk, one cup of flour, one small teaspoonful of salt, three eggs. Beat the eggs, stir the flour into the milk, add the eggs, then pour into the dripper with your roast twenty minutes before taking from the oven. Very nice.
Bake exactly as for ordinary roast for the table, then make a pudding as follows: To every pint of milk take three eggs, three cups of flour and a little salt, stir to a smooth batter and pour into the pan under the meat, half an hour before it is done.
2 matzos per person
beaten eggs, just enough to moisten matzos
margarine (or butter)
salt to taste
Break matzos into colander. Pour boiling water over matzos just to wet. Combine matzos and eggs. Melt margarine in frying pan. Pour in mixture. Fry till brown. Break up as you turn to fry other side till brown.
My beloved daughter, Ann, of blessed memory, was a fine cook and always made
this recipe for the family. We all loved it and often had it even when it wasn't Passover.
2 white matzos
boiling water
3-4 eggs
salt, pepper to taste
1/2 onion grated (optional)
Break matzos into small pieces. Pour boiling water to cover over them and let stand a few minutes. Then drain the matzos. Add the eggs and seasonings and beat all ingredients together very well. Heat frying pan and grease well. Pour batter in. Can be served with jelly, syrup or sour cream. Yield: 4 good-sized omelets.
1/4 c. chicken fat (or shortening)
2 large onions, minced
2 celery stalks, diced (optional)
1/4 lb. mushrooms, sliced (optional)
3 1/2 c. farfel
1 t. salt
1/4 t. pepper
1 t. paprika
1 t. ginger
2 c. chicken soup
Using large skillet, sauté onions (or onions, celery and mushrooms) in chicken fat until tender. Add farfel; stir until lightly browned. Combine seasonings and chicken soup, and add to skillet slowly. Cook over low heat until all liquid is absorbed. Yield: 6 servings.
2 c. fresh carrots, grated (about 6 medium)
1 medium onion, grated
3 eggs
1/2 c. matzo flour (or meal)
3/4 t. salt
1/2 t. baking powder
dash of pepper
vegetable oil for frying
In a large bowl combine carrots and onion. Mix in eggs, matzo flour, salt, baking powder and pepper; beat thoroughly. In a large heavy skillet heat oil to the depth of about 1/8". Drop batter by heaping tablespoons into oil and cook until browned, 2-3 minutes on each side. Drain on toweling after cooking. Freezes well. To reheat after freezing, bake on foil-lined baking sheet at 450° for 10 minutes. Serve with applesauce or sour cream. Yield: 8-10 medium latkes.
2 large onions, grated or chopped fine
2 T. butter
5 matzos
1/2 lb. cottage cheese
2 eggs, beaten
1/2 t. salt
Fry onions in butter until brown; cool. Crush matzos, soak in cold water for 2 minutes, drain and press out well. Mix onions and matzos with cheese, eggs, and salt. Place in greased pudding dish and bake at 400° until brown (about 1/2 hour).
1 c. water
1/4 c. oil (or 4 T. chicken fat)
1 c. matzo meal
1 t. salt
pepper to taste
3 eggs, separated
Boil water. Add oil. Add matzo meal, salt and pepper. Add egg yolks 1 at a time, beating well after each. Beat egg whites until stiff; fold into mixture. Place in refrigerator for 2 hours, covered. Wet hands and form mixture into 1" balls; drop into boiling water or stock from soup. Cover tightly (and don't peek); simmer for 20 minutes.
1 c. matzo meal
1 c. wine
1 T. almonds, chopped
1 t. sugar
1/4 t. salt
4 eggs, separated
Sift the meal into a bowl; bring wine to the boiling point, then stir it into the meal. Add almonds, sugar, salt and beaten yolks of eggs. Add stiffly beaten egg whites to the mixture. Drop by tablespoons into deep fat heated to 375°; fry until brown. Drain on brown paper. Sprinkle with powdered sugar.
