The value of applesauce, in ancient days, was that it was an inexpensive and convenient way to save their harvested apples for a later time.  It was important to have food for the long winters, droughts, or wars.
Apple Sauce
    (Chunky )
Apples, 6 large
Cinnamon, to taste
Sugar or sweetener
Lemon juice
Salt (optional)
Core the apples, and cut in small pieces.  Place in pot and cover the apples with water.  Add cinnamon and sugar or sweetener to taste. Add a little lemon juice.  Boil the apples and seasoning until the apples are soft and the water has boiled down to just enough sauce.
*Note: This recipe has no amounts to give you, because it is different every time.  It is a taste and add recipe.  The apples are different during the year, plus everyone likes it their own way--my husband loves it with a lot of cinnamon. So make a small batch the first time, and add a “bissel” cinnamon, a “bissel” sugar or sweetener, a“bissel” lemon juice, and a pinch of salt. Taste, taste, taste! You'll love it. This is a delicious side dish, healthy, and great for all the holidays.
*Note: “Bissel” is a Yiddish word meaning “a little this and a little that.”  Add a small amount and then taste. If not enough, add a bissel more.


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Stuffed dumplings are popular in Eastern Europe and around the world.  In Eastern Europe they are known as Kreplach in Yiddish, Varenikes in Ukrainian and Pierogi in Polish. While there are many variations, such as meat, cheese and potato-cheese fillings, the basic ingredients are common in all three cultures.


3 cups flour
1 egg
2 Tbsps. oil
½ cup warm water
1 pinch salt
Measure flour and place it on a flour board or wax paper on a counter.
Make a well in the center of flour. Stir in rest of ingredients. Knead 10 minutes.
Let rest covered 1 hour. Roll out dough, on a floured surface, as thin as possible.
Cut out 3 ½” rounds of dough. Place 1 tablespoon filling into each round.
Baste edges with egg white. Fold over into half moons pressing edges down to stick together.
Drop into rapidly boiling water. Cook until they rise to the top. Remove and drain.
Place on a buttered baking dish. Baste with melted butter.
Bake at 275 degrees until lightly browned (about 40 minutes.) Serve with sour cream.
2 cups cooked kasha 2 Tbsps. schmaltz (or butter)
2 onions, minced salt and pepper to taste
Meat gravy
Sauté the onions in butter until a golden brown, then combine with kasha.
Add seasonings and just enough gravy to moisten.
3-5 large onions, chopped 3 eggs
1 stick butter (1/4 lb) 3 Tbsps. sour cream
2 Tbsps. sugar 2 ½ lbs. dry cottage cheese
¼ tsp. salt
Sauté onions in butter until a golden brown. Blend sugar, eggs, sour cream,
cottage cheese and salt together in bowl. Add onions to mixture. You can use low fat cheeses.
Note: Be creative and use any leftover dish you like as your filling. I use leftover brisket.


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Kugel means “ball” in Yiddish.  It was originally made with flour and bread.  The German Jews, around 1200, began to substitute bread with other starches, such as noodles or farel .  Then eggs and cottage cheese were introduced to give the kugel a creamier texture.  Later around 1700, cooks introduced sweet ingredients like sugar, raisins, cinnamon, to make the kugel  sweet, and this is how modern Jews make it today.
Lukchen Kugels
(Noodle Pudding)
1 lb. broad noodles ( cook according to package directions)
1 cup sugar
1 lb. creamed cottage cheese (2% fat, if preferred)
½ tsp. vanilla
¼ lb. butter, melted (1 stick)
1 cup raisins, white
7 eggs
3 cups milk (may use reduced fat)
1 pint sour cream
Mix together all ingredients, except noodles. Add cooked noodles
(follow package cooking directions)  & pour into greased (13”x9”) casserole dish.
Let casserole dish sit over night in refrigerator.
¼ cup corn flake crumbs
½ tsp. cinnamon
½ tsp. sugar
Mix ingredients together and sprinkle on top of casserole. Dot with butter
and bake 350 degrees for 1½ hours.
10 oz. noodles, cooked 4 eggs
1 lb. creamed cottage cheese ¾ cup butter
1 10 oz. jar apricot preserves
Directions same as above.
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There are many stories about why we eat latkes (potato pancakes) on Hanukkah, but the most modern one is that the oil used to fry the latkes represents that the oil lasted eight (8) days when there was only one (1) day of oil left in the temple.  It was a miracle!




           (Potato Pancakes)

6 large potatoes, peeled
1 large onion
4 eggs
Salt and pepper, to taste
1 heaping Tbsp. flour
pinch of baking powder
Grate potatoes and onion. Drain off all liquid from mixture using a sieve,
or place the mixture in a dish towel and squeeze. Add beaten eggs and seasonings
and shape into patties. Heat oil in a skillet and fry the patties on both sides until browned.
Produces about 18 pancakes.
Modern Method:
Place potatoes and onions in your food processor using the grater blade.
Drain off all liquid from mixture (as above) and place in bowl.
Add eggs and seasonings, flour and baking powder. Fry as above.
Serve with applesauce and sour cream.




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Kreplach are small squares of rolled pasta dough filled with ground beef or chicken, then folded into triangles, by pitching two of the ends together. They can be boiled and served in soup or fried and served as a side dish. Kreplach have become a traditional favorite dish for Purim as well as for other Jewish festivals--- the pre Yom Kipppur meal, on Hoshanah Rabbah, and the seventh day of Sukkot.
3 cups sifted flour
2 tsp. salt
2 eggs
½ cup lukewarm water
Sift flour into bowl, add eggs and warm water. Mix with fork until all flour is mixed in.
Divide into three balls, cover and set bowl in warm water and let rest.
1 pound beef brisket, cooked
1 medium onion sautéed in oil
2 eggs
(Salt & pepper to taste)
Grind brisket and onion together, add eggs and seasoning.
Take one ball out and roll dough out on floured sheet (large wooden board, table or counter top)
and cut 3 inch squares. Fill each square with 2 tablespoons of meat mixture.
Fold up like a tortellini and pinch the edges together Use egg wash to seal (optional).
In large pot of boiling water let cook for 5 minutes after the kreplach has risen to the top of the pot.
Spoon out on a towel or wax paper, and let them dry.
Serve in chicken soup, or fry in butter on both sides, until browned.
First, make the dough in your food processer; then wash out the bowl.
Next, put the grinder blade on and put in the filling ingredients.
After the keplachs are cooked and dried, you can a put them in a zip lock bag and freeze them.
It is wonderful to have them when you want them or too tired to cook.
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Kasha is rooted in Russian culture, where it was originally eaten for a ceremonial meal, solely for royal weddings and feasts.  But soon kasha became a common meal in Russia. It could be easily cooked to feed many people at once; it is a very versatile product and can be cooked using all types of ingredients.
  (Buckwheat groats)
1 cup kasha
1 onion, chopped
1 egg
salt & pepper to taste
2 Tbsps. butter to fry in frying pan
2 cups of brisket gravy
Heat the butter in the frying pan. Beat egg in a bowl and mix it well with the cup of kasha.
Add the chopped onion. Put the mixture into the heated, buttered, frying pan. A
dd salt and pepper.  Fry and stir the mixture until it is dry. Now pour brisket gravy
into the frying pan  and simmer until all the liquid is gone.
Note: If you don't have brisket gravy, substitute a can of beef stock soup.
When I cook a brisket, I always save some gravy, freeze it, and use it for my kasha.
It really makes a difference in the flavor.
Great with cooked bow tie noodles or shell shaped noodles added.
2 oz. dried mushrooms
1 cup toasted kasha
1 large carrot, sliced
1 medium onion, coarsely chopped
Salt or natural soy sauce to taste
Soak mushrooms (shiitake or porcini are very flavorful) in water until soft.
Drain, saving water, and then slice discarding any tough portions.
Add the kasha to 3 cups boiling water (including the mushroom soaking liquid),
lower heat,  and add the carrot, the onion, and the mushrooms.
Cover and simmer until water is absorbed.
Add salt or natural soy sauce to taste.



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