tablespoon. Fry until lightly browned on both sides.
Serve with gravy or with melted butter and sour cream. Serves 6.
Matzo Pancakes
3 matzos
3 eggs
1 teaspoon salt
4 tablespoons melted butter or fat
⅓ cup matzo meal
Butter or fat for frying
Soak the matzos in cold water until soft. Drain well and crush into a paste.
Beat the eggs and salt together. Stir in the butter or fat, the soaked matzo and matzo meal. Drop by the tablespoon into hot butter or fat and fry until browned on both sides. Serve with sour cream or stewed fruit, if prepared with butter. Serve with meat dishes if prepared with fat. Serves 2–4.
Matzo-Meal Pancakes (Passover)
3 egg yolks
½ teaspoon salt
½ cup cold water
¾ cup matzo meal
3 egg whites, stiffly beaten
Fat for deep frying
Beat together the egg yolks, salt and water. Stir in the matzo meal and fold in the egg whites.
Heat the fat to 375° and drop the batter into it by the tablespoon. Fry until browned on both sides. Drain. Serve with meat dishes or sprinkled with sugar and cinnamon. Serves 2–4.
Potato Muffins
2 egg yolks
3 cups grated, drained potatoes
4 tablespoons grated onion
½ cup sifted flour
1 teaspoon salt
½ teaspoon baking powder
3 tablespoons melted butter or chicken fat
2 egg whites, stiffly beaten
Beat the egg yolks, then stir in the potatoes, onion, flour, salt, baking powder and melted butter or fat. Fold in the egg whites. This quantity makes 12 2-inch muffins.
Grease muffin tin and fill ⅔ full with the mixture. Bake in a 400° oven 25 minutes or until browned. Serve hot.
Challah (Egg Bread)
1 cake or package yeast
2 teaspoons sugar
1¼ cups lukewarm water
4½ cups sifted flour
2 teaspoons salt
2 eggs
2 tablespoons salad oil
1 egg yolk
4 tablespoons poppy seeds
Combine the yeast, sugar and ¼ cup lukewarm water. Let stand 5 minutes.
Sift the flour and salt into a bowl. Make a well in the center and drop the eggs, oil, remaining water and the yeast mixture into it. Work into the flour. Knead on a floured surface until smooth and elastic. Place in a bowl and brush the top with a little oil. Cover with a towel, set in a warm place and let rise 1 hour. Punch down, cover again and let rise until double in bulk. Divide the dough into three equal parts. Between lightly floured hands roll the dough into three strips of even length. Braid them together and place in a baking pan. Cover with a towel and let rise until double in bulk. Brush with the egg yolk and sprinkle with the poppy seeds.
Bake in a 375° oven 50 minutes or until browned.
Makes 1 very large challah. If you wish, divide the dough in six parts and make two large loaves, or make one loaf and many small rolls. You may also bake the bread in a loaf pan.
Note:
⅛ teaspoon saffron can be dissolved in the water if you like additional flavor and color.
Matzo Brie
2 eggs
½ teaspoon salt
2 teaspoons grated onion (optional)
2 matzos
Butter or fat for frying
Beat the eggs, salt and onion together. Hold the matzos under running water, drain. Then crumble them into the eggs. Mix well.
Heat the butter or fat in a 9-inch skillet and turn the matzo mixture into it. Fry until lightly browned on both sides. Serves 1 or 2.
Matzo Fry
4 whole matzos
3 eggs
½ teaspoon salt
4 tablespoons butter or fat
Hold the matzos under cold running water until softened. Place in a shallow dish. Beat the eggs and salt together and pour over the matzos. Let soak 10 minutes, then fry in the butter or fat until browned on both sides. Serves 2–4.
Matzo Rolls (Passover)
3 eggs
½ teaspoon salt
¾ cup chicken broth or milk
1 cup matzo meal
⅓ cup cake meal
4 tablespoons melted chicken fat or butter
Beat together the eggs and salt. Stir in the broth (or milk) alternately with the matzo meal and cake meal. Add the melted fat or butter. Fill 12 greased muffin cups ⅔ full.
Bake in a 350° oven 30 minutes or until browned.
Potato Chremsel
4 potatoes (1½ pounds), cooked and peeled
2 egg
Serve with gravy or with melted butter and sour cream. Serves 6.
Matzo Pancakes
3 matzos
3 eggs
1 teaspoon salt
4 tablespoons melted butter or fat
⅓ cup matzo meal
Butter or fat for frying
Soak the matzos in cold water until soft. Drain well and crush into a paste.
Beat the eggs and salt together. Stir in the butter or fat, the soaked matzo and matzo meal. Drop by the tablespoon into hot butter or fat and fry until browned on both sides. Serve with sour cream or stewed fruit, if prepared with butter. Serve with meat dishes if prepared with fat. Serves 2–4.
Matzo-Meal Pancakes (Passover)
3 egg yolks
½ teaspoon salt
½ cup cold water
¾ cup matzo meal
3 egg whites, stiffly beaten
Fat for deep frying
Beat together the egg yolks, salt and water. Stir in the matzo meal and fold in the egg whites.
Heat the fat to 375° and drop the batter into it by the tablespoon. Fry until browned on both sides. Drain. Serve with meat dishes or sprinkled with sugar and cinnamon. Serves 2–4.
Potato Muffins
2 egg yolks
3 cups grated, drained potatoes
4 tablespoons grated onion
½ cup sifted flour
1 teaspoon salt
½ teaspoon baking powder
3 tablespoons melted butter or chicken fat
2 egg whites, stiffly beaten
Beat the egg yolks, then stir in the potatoes, onion, flour, salt, baking powder and melted butter or fat. Fold in the egg whites. This quantity makes 12 2-inch muffins.
Grease muffin tin and fill ⅔ full with the mixture. Bake in a 400° oven 25 minutes or until browned. Serve hot.
Challah (Egg Bread)
1 cake or package yeast
2 teaspoons sugar
1¼ cups lukewarm water
4½ cups sifted flour
2 teaspoons salt
2 eggs
2 tablespoons salad oil
1 egg yolk
4 tablespoons poppy seeds
Combine the yeast, sugar and ¼ cup lukewarm water. Let stand 5 minutes.
Sift the flour and salt into a bowl. Make a well in the center and drop the eggs, oil, remaining water and the yeast mixture into it. Work into the flour. Knead on a floured surface until smooth and elastic. Place in a bowl and brush the top with a little oil. Cover with a towel, set in a warm place and let rise 1 hour. Punch down, cover again and let rise until double in bulk. Divide the dough into three equal parts. Between lightly floured hands roll the dough into three strips of even length. Braid them together and place in a baking pan. Cover with a towel and let rise until double in bulk. Brush with the egg yolk and sprinkle with the poppy seeds.
Bake in a 375° oven 50 minutes or until browned.
Makes 1 very large challah. If you wish, divide the dough in six parts and make two large loaves, or make one loaf and many small rolls. You may also bake the bread in a loaf pan.
Note:
⅛ teaspoon saffron can be dissolved in the water if you like additional flavor and color.
Matzo Brie
2 eggs
½ teaspoon salt
2 teaspoons grated onion (optional)
2 matzos
Butter or fat for frying
Beat the eggs, salt and onion together. Hold the matzos under running water, drain. Then crumble them into the eggs. Mix well.
Heat the butter or fat in a 9-inch skillet and turn the matzo mixture into it. Fry until lightly browned on both sides. Serves 1 or 2.
Matzo Fry
4 whole matzos
3 eggs
½ teaspoon salt
4 tablespoons butter or fat
Hold the matzos under cold running water until softened. Place in a shallow dish. Beat the eggs and salt together and pour over the matzos. Let soak 10 minutes, then fry in the butter or fat until browned on both sides. Serves 2–4.
Matzo Rolls (Passover)
3 eggs
½ teaspoon salt
¾ cup chicken broth or milk
1 cup matzo meal
⅓ cup cake meal
4 tablespoons melted chicken fat or butter
Beat together the eggs and salt. Stir in the broth (or milk) alternately with the matzo meal and cake meal. Add the melted fat or butter. Fill 12 greased muffin cups ⅔ full.
Bake in a 350° oven 30 minutes or until browned.
Potato Chremsel
4 potatoes (1½ pounds), cooked and peeled
2 egg
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