8. Side Dishes

BROWN BUCKWHEAT KASHA

2 cs. coarse buckwheat groats

1 egg (well beaten)

4 Ts. fat

1  large onion (minced)

2  stalks celery (cut in small pieces)

3  1 T. salt

Dash of pepper

4 cs. water

Sauté onion and celery in 2 Ts. fat and let stand. In separate frying pan put 2 Ts. fat, 1 egg blended with the groats and seasoning. Heat groats on medium flame about 10 minutes, stirring constantly until the groats are coated with the egg. Pour boiling water into the groats, lower the flame, and simmer until the water has been absorbed. Mix the sautéed onion and celery with it (if not moist enough, add a little water) and put into moderate, 375°, oven, covered for about 3/4 hour.

KASHA VARNISHKES

2 cs. coarse buckwheat groats

1 egg (well beaten)

4 Ts. fat

1 T. salt Dash of pepper

1  large onion (minced)

2  stalks celery (cut up in small pieces)

4 cs. water

1 c. egg bows

Sauté the onion and celery in 2 Ts. fat and let stand. In another frying pan put groats in 2 T. fat and add the egg. Heat on medium flame and keep stirring the groats until thoroughly blended with the egg. Pour the boiling water into the groats, lower the flame, add the seasoning and simmer until all the water has been absorbed. Boil the egg bows in plenty of water for about 20 minutes, drain and rinse with cold water. Add egg bows and sautéed mixture to kasha and put into moderate, 350°, oven for about 15 minutes.

RICE KASHA

3 cs. water

1  c. brown rice

2  Ts. chicken fat

3  large eggs

1 T. salt

Dash of pepper

Put rice into boiling water and boil on high flame for about 10 minutes. Cool by tossing off excess water into another vessel and add 1 cup cold water, chicken fat, eggs, salt and pepper. Put back the excess water, mix thoroughly and place on low flame, either on burner or in oven (covered) for about 1 hour. Can be reheated by adding 1 cup boiling water and putting in oven.

NOODLE KUGEL

1/2 lb. fine noodles

1  t. salt

2  qts. water

3  eggs

3  Ts. sugar

1 T. lemon juice

4  Ts. chicken fat

3  Ts. bread or corn flake crumbs

1 #1 can crushed pineapple

1 c. pitted prunes

Boil water, add salt and noodles and boil on high flame for 20 minutes. Drain in colander—gently rinse with cold water; beat up eggs with sugar and salt; drain juice of pineapple; cut up prunes into small pieces; add melted fat and all other ingredients. Fold in eggs. Put mixture into well-greased baking dish—top with crumbs. Bake in a moderately hot, 400°, oven for ¾ hour.

A VARIATION

1/2 lb. broad noodles

1 T. salt

Dash of pepper

4  eggs

5  Ts. chicken fat

Boil noodles for 20 minutes in fast-boiling water. Strain and rinse gently with cold water. Put into bowl—add salt, pepper and 2 Ts. chicken fat. Fold in eggs one at a time, mix thoroughly. Heat 3 Ts. fat in skillet; put mixture into preheated skillet, bake in moderately hot, 400°, oven for ¾ hour.

POTATO KUGEL

2  lbs. potatoes

1 onion

5 Ts. chicken fat

1/2 t. baking powder

3 eggs

1 t· salt

Dash of pepper

Grate or shred potatoes—if grated throw off excess water. Grate onion into mixture, add all other ingredients, and mix well. Put 2 Ts. of fat into mixture. Heat skillet with the remaining 3 Ts. fat, pour mixture into skillet and bake for ¾ hour in moderately hot, 400°, oven. If the kugel is browned on bottom and top seems not quite done, place under broiler for a few minutes and brown on top.

BAKED POTATO KUGEL

6 medium potatoes 6 Ts. chicken fat

4 eggs

1 t. salt

Dash of pepper

Boil or bake potatoes, mash fine, add 3 Ts. chicken fat, season, and fold in eggs. Heat the remaining 3 Ts. fat in a baking dish. Put mixture in baking dish, bake in moder­ately hot, 400°, oven for ¾ hour or until brown on top.

SQUASH KUGEL

1 yellow squash

1 small onion

1/3 c. matzo meal

3  eggs

4  Ts. chicken fat

1 T. salt

Dash of pepper

Peel and grate squash, strain in colander. Grate onion, add seasoning, 2 Ts. fat and matzo meal. Fold in eggs, heat skillet with 2 Ts. fat. When good and hot put mixture in baking dish and bake 1/2 hour in moderate, 375°, oven. Can also be fried in spoonfuls in hot fat.

NOODLE KUGEL WITH CREAM CHEESE (milchig)

1/2 lb. fine noodles

1/4  lb. cream cheese

1/8  lb. butter

3  eggs

1  c. sour cream

1  t. salt

1  T. salt (for boiling noodles)

Boil noodles in 2 qts. water and 1 T. salt, drain, rinse gently with cold water. Melt butter, mix with cream cheese. Beat eggs and add; stir well; add sour cream. Care­fully stir noodles into the egg-cream mixture. Bake in well-buttered baking dish for 3/4 hour in moderate, 375°, oven.

NOODLE KUGEL (Hungarian style)

1/2 lb. broad noodles

1  large onion (shredded)

2  cs. cabbage (shredded)

3  eggs

1 c. raisins

1  T. cinnamon

3  Ts. sugar

2  qts. water

1 T. salt (for boiling noodles)

1 t. salt

4  Ts. fat

Dash of pepper

Boil noodles in fast-boiling salt water for 10 minutes. Drain in colander and gently rinse with cold water. Fry cabbage and onion in 2 Ts. fat until almost brown. Add melted fat and all other ingredients including noodles, and bake in moderately hot, 400°, oven for 3/4 hour.

NOODLES (Hungarian style)

1/2 lb. broad noodles

1  large onion (shredded)

2  cs. cabbage (shredded)

3  Ts. chicken fat

1 T. salt (for boiling noodles)

1 t. salt

Dash of pepper

Boil noodles on high flame with 1 T. salt; gently rinse with cold water and drain—let stand but keep warm. Sauté onion and cabbage in the chicken fat until almost brown. Add the noodles and seasoning.

RICE (Hungarian style)

1  c. rice

2  cs. cabbage (shredded)

1 large onion (shredded)

3  Ts. chicken fat

3 cs. water

1 T. salt

Dash of pepper

Sauté the cabbage and onion in the chicken fat—put in heavy aluminum pot. Wash 1 cup of rice; add rice, 3 cups of water, salt and pepper, and boil vigorously for about 5 minutes. Stir, lower flame and cook another 25 minutes (covered). Uncover, place towel on rice, loosely, and cover. Let cook on small flame 5 more minutes.

ELBOW MACARONI (Hungarian style)

1/2 lb. elbow macaroni

1  large onion (shredded)

2  cs. cabbage (shredded)

1 T. salt (for boiling macaroni) 1 t. salt

3  Ts. chicken fat

Dash of pepper

3/4 c. tomato juice

Boil the macaroni in plenty of water (with 1 T. of salt) for 15 minutes. Drain. Let stand. Sauté the cabbage and onion until almost brown. Toss together, season to taste, add tomato juice and put in moderate, 375°, oven for about 1/2 hour.

LIVER KNISHES (with potato dough)

DOUGH  PREPARATION

2  lbs. potatoes

3  eggs

1/3 c. chicken fat

1  t. salt

2  cs. flour

3  Ts. chicken fat (for baking)

FILLING

1/2 lb. cooked meat or poultry (use leftovers) 1/2 lb. boiled or broiled liver (broil if kosher)

1 large onion (sliced)

1 stalk celery (cut up in small pieces)

1 small green pepper (cut up)

1  t. salt

1/4 t. pepper

2  Ts. chicken fat

Lightly sauté onion, green pepper and celery in fat. Put through meat grinder together with the cooked meat and liver, add seasoning and let stand. Boil potatoes and mash fine, add fat, eggs and salt. Put 1 cup flour in corner of your board in a heap; flour your board with the rest of the flour. Spoon your dough mixture into the heap of flour and let it absorb enough flour so as to enable you to handle it. Flatten the dough and make 4 x 8-inch rec­tangle; fill with meat, pinch edges together and roll with hands (floured) from center to double its length. Cut into 1-inch squares. Heat baking dish with 3 Ts. chicken fat, place knishes in baking dish, put in moderately hot, 400°, oven for 1/2 hour. Turn with spatula and put back in oven for another 10 or 15 minutes until the knishes are browned on both sides.

BAKING POWDER KNISHES

DOUGH

2  cs. flour

1 t. baking powder 1/2 t. salt

3  Ts. chicken fat

3 eggs

FILLING  #1

1/2  lb. broiled or boiled liver

1/2  lb. stewed lung

1  onion

1  stalk celery

1  small green pepper

1  t. salt

Dash of pepper

3 Ts. chicken fat

FILLING  #2

2  cs. cooked brown kasha, as per recipe p. 78

1 c. dry limas, cooked and mashed

FILLING  #3

same filling as in recipe for liver knishes with potato dough (see p. 85)

Sift together dry ingredients, add fat and eggs, blend and knead dough on floured board; spoon in filling of your choice; roll out and cut into squares of desired size. Place in lightly oiled cookie sheet or large shallow baking pan. Bake in moderately hot, 400°, oven for 1/2 hour, or until browned on both sides.

KREPLACH

DOUGH

3 eggs

2 cs. flour

Pinch of salt

FILLING

1 lb. cooked meat or poultry (leftovers)

1 large onion (sliced)

1 stalk celery

1  small green pepper

2  Ts. chicken fat

1 t. salt

Dash of pepper

3  Ts. fat (for baking)

Mix eggs, flour and salt. Place on floured board and knead until ready for rolling. Roll out (not too thin) and cut into 2-inch squares. Sauté the onion, green pepper and celery in chicken fat. Grind the meat and sautéed mixture in meat grinder. Add seasoning. Fill squares with 1 T. of the meat filling. Keep hands well floured and close squares in tri­angular shape.

Fill pot with 3 qts. water, add 1 T. salt, bring to a boil. Put kreplach into the boiling water and cook for about 5 minutes or until they rise to the surface. Remove from the hot liquid and gently pour some cold water over them. Heat baking dish with 3 T. of fat. Put kreplach into hot baking dish, sprinkle lightly with paprika and bake in moderate, 350°, oven, for 20 minutes or until they are browned on all sides. (Turn with spatula.)

VARENIKES

DOUGH

2  cs. buckwheat flour

3  eggs

Pinch of salt

FILLING

1 lb. cooked meat or poultry (leftovers)

1 large onion (sliced)

1 stalk celery

1 small green pepper

1 t. salt

Dash of pepper

5 Ts. chicken fat

Mix eggs, flour and salt. Knead on floured board until ready for rolling. Roll out (not too thin) and, as with the kreplach, cut into 2-inch squares.

Cut up and lightly sauté onion, celery and green pepper in 2 Ts. fat. Grind together with the meat and add season­ing. Fill the squares with 1 T. of the meat. Keep hands well floured and close squares into triangular shapes. Boil and bake in the same manner as kreplach.

KREPLACH AND VARENIKES (milchig)

CHEESE  FILLING

1  lb. dry cottage cheese or pot cheese

5 Ts. melted butter

2  eggs

1 t. salt

Dash of pepper

The same dough as for the fleishig. Mix the cheese with the eggs, 2 Ts. melted butter and seasoning. Boil and bake the same way as the fleishig.

ANOTHER CHEESE  FILLING

1 It), dry cottage cheese or pot cheese

1 small can crushed pineapple (drained)

3 eggs

1  T. salt

Dash of pepper

2  Ts. melted butter

3  Ts. melted butter (for baking)

2  Ts. sugar

1 t. cinnamon

Using the same dough recipe, mix your cheese with all the ingredients and boil and bake the same way. Serve with sour cream.

BLINTZES (fleishig)

BATTER

1 c. flour

3  cs. water

3 eggs

Pinch of salt

FILLING

1/2 lb. (or more) cooked meat or poultry (leftovers) 1/2 lb. liver (either boiled or broiled—not kosher if boiled)

1 t. salt

Dash of pepper

5 Ts. chicken fat or oil

1 large onion

1 small green pepper

1 stalk celery

Make a paste of the flour and cold water. Add the eggs and mix thoroughly. Use an 8-inch frying pan. Heat the pan. Drench a piece of brown paper in oil or fat and rub pan with the drenched paper. Put enough batter into frying pan to cover surface of the pan; pour back what is left into batter. Place on medium flame for about 2 min­utes, and turn pancake onto a spread-out cloth. The pan­cake will come off easily if your frying pan is hot. Should make about 15 pancakes.

Lightly sauté onion, green pepper and celery, put through meat grinder together with the meat and liver. Season and mix well. Put a heaping T. of the meat filling in each pancake, roll into desired shape and either fry in fat until brown on all sides, or else heat some fat in a baking pan, put blintzes in pan, sprinkle lightly with paprika and bake for 1/2 hour or until brown on all sides.

STUFFED HELDZEL (poultry neck)

1 neck (chicken, goose or turkey)

1/2 c. flour

1/2 c. matzo meal

Dash of pepper

1/4 c. raw chicken fat (cut up in small pieces)

1 t. salt (heaping)

1 medium-sized onion (minced)

Clean neck thoroughly. Mix fat, minced onion, flour, matzo meal, salt and pepper; then stuff the neck. Close by sewing. Combine sliced vegetables with water in heavy pot. Add stuffed neck and simmer until skin of neck is tender. Brown in oven.

}cut in small pieces

SAUCE

1 medium onion

1/2 green pepper 

1 cut in small pieces

1 stalk celery 

1 c. water

1/2 c. tomato juice

SHLISKES (Hungarian style)

6 small potatoes 1 c. flour

1  t. salt

2  Ts. chicken fat

1  t. paprika

2  eggs

Boil potatoes and mash fine. Add flour, eggs and salt; roll on floured board into a thin rope. Cut into small pieces, toss into pot of boiling water for 5 minutes. Remove from boiling water, gently rinse in cold water and drain. If prepared beforehand, heat by putting boiling water over them, drain and serve.

PEROGEN

6 small potatoes 1 c. flour

1  t. salt

2  eggs

FILLING

1  lb. cooked meat or poultry (leftovers)

1  large onion

2  Ts. chicken fat

1  t. salt

Dash of pepper

1/2  green pepper

1 stalk celery

3  Ts. chicken fat (for baking)

Boil potatoes and mash fine. Mix eggs, flour and salt and mashed potatoes. Place on floured board and knead until ready for rolling. Roll out (not too thin) and cut into 2-inch squares. Sauté the onion, celery and green pepper lightly in chicken fat. Grind in meat grinder with the cooked beef and add seasoning. Fill squares with 1 T. of the filling. Keep hands well floured and close squares into triangular shapes. Fill pot with 3 qts. water and 1 T. salt. Bring to a boil. Put perogen into boiling water—boil on high flame until they rise to top. Remove from boiling water into colander. Gently pour some cold water over them. Heat chicken fat in baking dish. Put perogen in dish, sprinkle lightly with paprika and bake until brown on all sides.

CHEESE BLINTZES

DOUGH

3 cs. water

1 c. flour

3 eggs

Pinch of salt

FILLING  #1

1 lb. cheese (cottage or pot cheese)

1 T. salt

5 Ts. melted butter

3 eggs

FILLING  #2

1 lb. cheese (cottage or pot cheese)

1 small can drained crushed  pineapple

3 eggs

5 Ts. melted butter (2 Ts. in filling, 3 Ts. for baking)

1  T. salt

2  ts. sugar

FILLING  #:3

1  lb. pot cheese

3/4 c. seeded raisins

2  ts. sugar

1 t. cinnamon 1 T. salt

5  Ts. melted butter (2 Ts. in filling, 3 Ts. for baking)

Using the same batter, make pancakes—choose any of the above fillings and fry or bake as directed in previous recipe for blintzes.

RICE PUDDING

1  c. rice

1  t. salt

1  qt. milk

1/2  c. sugar

6  eggs (well beaten)

3  cs. water

1 t. cinnamon

Boil rice in water (fast boiling) for 15 minutes, drain off water, pour half of the milk over it. Mix sugar and cinna­mon and add to mixture. Add beaten eggs and remaining ingredients. Preheat baking dish with a little butter. Put rice into baking dish, pour in the rest of the milk and bake in moderate, 350°, oven until milk is absorbed.

KISHKE (stuffed derma)

STUFFING

1 beef casing (36 to 40 inches) 11/2 lbs. minced onions

11/2 lbs. ground beef fat

3 cs. sifted flour

11/2 cs. matzo meal

1/2 c. farina

1 T. salt

1 t. pepper

1 t. paprika

SAUCE

2  large onions

2 stalks celery

1  T. salt (level)

2  bay leaves

2 cs. water

Wash casing thoroughly, cut in two at the opening in the center of the casing. One of the halves will have a closed end; close one end in other half of casing by tying with white thread 1/2 inch from end. You now have two casings, each with a closed end. Stuff them one at a time. Turn casing inside out. You will find a thin cellophane-like membrane. Remove the membrane and your casing will be absolutely clean. Should you have difficulty in remov­ing the layer of skin without injuring the casing, rub casing with coarse salt, remove all excess fat, and rinse thoroughly. (The koshering process helps to clean casing.)

You are now ready to stuff the derma.

1.  Be sure your casing is turned inside out

2.  Start stuffing at closed end

3.  Pack solidly

4.  Bring slack up as stuffing progresses

5.  Stuffing is complete when all slack is taken up

6.  Secure end by tying with white thread 1/2 inch from end

7.  Scald

Bring sauce to a boil; put casing into sauce. Add water a little at a time as needed. Simmer for at least 3 hours, then empty contents into shallow baking dish. Sprinkle with paprika and brown on all sides in moderately hot, 400°, oven.

POTATO PANCAKES

3  large potatoes

1  onion (grated)

1/2  c. chicken fat

1  t. salt

Dash of pepper

2  eggs

1 T. matzo meal (heaping)

Shred or grate the potatoes (if grated pour off excess water); add grated onion, matzo meal and seasoning. Fold in eggs, mix well and fry in hot chicken fat until brown on both sides. (Put T. of mixture into fat.) Serve with apple sauce. Can be made milchig by substituting butter instead of fat, or pareve by substituting oil.

BAKED POTATO KUGELACH

6 medium sized potatoes

6 Ts. chicken fat

4 eggs

1 t. salt

Dash of pepper

Boil and mash potatoes. Add 2 Ts. fat and all other ingredi­ents and mix well. Heat a muffin pan; put a little bit of fat into each cup of the muffin pan. When well heated, pour potato mixture into each cup (do not fill the cup— just about 3/4 full will be right); bake in moderately hot, 400°, oven for about 1/2 hour.

MATZO BRIE (fried matzo)

3  matzos

2  eggs

3  Ts. chicken fat

1/2 t. salt

Break up matzos, douse in cold water to moisten, then drain. Beat up eggs well, add salt, and put matzos into the beaten egg. Heat fat in frying pan and fry the matzos.

Can be made milchig by moistening the matzos with milk and frying in either oil or butter.

MATZO LOTKES (pompushkes)

1/2 c. matzo meal

3 eggs

1 T. water 1/2 t. salt

3 Ts. chicken fat Dash of pepper

Combine all ingredients except the fat and let stand for an hour in refrigerator. Heat fat in frying pan, drop mixture in by the spoonful and fry until brown on both sides.

POMPUSHKES (milchig)

1 c. cottage cheese

1 c. apple (peeled and grated)

11/2 ts. sugar

1/4 t. salt

1/4 t. cinnamon

1  t. baking powder

2  eggs

1 c. sifted flour

1/4 c. sour cream

1/2 c. melted butter or oil

Combine cheese, apples and eggs in a bowl; blend well. Mix dry ingredients and add to mixture. Add sour cream and mix well. Heat shortening in large frying pan, drop mixture by table-spoonful into the hot shortening, fry to a golden brown on both sides.

MATZO KUGEL

3 matzos

3 eggs (well beaten)

1 t. sugar

Dash of pepper

5 Ts. chicken fat

Break up matzos and put into cold water for 5 minutes, drain in colander. Put into bowl, add 2 Ts. fat and season­ing; fold in eggs slowly. Preheat skillet with the remaining 3 Ts. fat; pour mixture into hot fat. Bake 3/4 hour in mod­erate, 375°, oven.

MATZO APPLE KUGEL

3 whole matzos

3 tart apples (grated)

1/2 c. sugar

1/2 t. salt

3 eggs (separated)

1 t. cinnamon

5 Ts. chicken fat

Soak matzos in cold water for about 5 minutes. Drain in colander, put into bowl, mix sugar and cinnamon and add 2 Ts. fat to mixture. Beat egg yolks well and mix, then fold in stiffly beaten egg whites. Heat the remaining fat in baking dish. Pour mixture into hot baking dish and bake for 3/4 hour in moderate, 375°, oven.

MATZO FARFEL KUGEL

2  cs. matzo farfel

1 T. salt

Dash of pepper

3  eggs

5 Ts. melted chicken fat

Scald farfel with boiling water, cover and let stand for 10 minutes. Drain in colander, gently rinse with cold water and drain off all water. Add 2 Ts. fat and seasoning. Break up eggs one at a time and fold in gently. Preheat skillet with the remaining fat, pour mixture in heated fat. Put into moderate, 375°, oven and bake for 3/4 hour.

Both kuglen can be baked on top of range if put into closely covered skillet and, when browned on bottom, turned by flipping the kugel onto a flat round plate and slipping it back into skillet.

BEET KUGEL

1  #2 can beets

1  onion (minced) 1/3 c. matzo meal

3  eggs (well beaten)

4  Ts. chicken fat
1 T. salt

Dash of pepper

Grate beets and onion, add seasoning, fat and matzo meal; fold in eggs. Heat skillet with the remaining fat, and when fat is good and hot pour in mixture and bake for 3/4 hour in moderate, 375°, oven.

CARROT KUGEL

2 lbs. carrots

1/2 c. matzo meal

4  eggs

1 t. salt

Dash of pepper

1 T. sugar

1 t. cinnamon

5  Ts. fat

Grate carrots, mix sugar and cinnamon and add to grated carrots. Add all other ingredients and 2 Ts. fat. Fold in eggs. Heat baking dish with the remaining fat. Put mixture into heated fat and bake in moderate, 375°, oven for 3/4 hour.

SWEET POTATO PUDDING

11/2 lbs. sweet potatoes (yams)

1 #1 can crushed pineapple (drained)

1 egg

1/2 t. salt

Dash of pepper

8 or 10 marshmallows

4 Ts. chicken fat

Boil, peel and mash sweet potatoes. Add all other ingredi­ents and 2 Ts. of fat and mix well. Heat baking dish with the remaining fat, put mixture in heated dish. Cover sur­face with marshmallows and bake in moderate, 375°, oven until marshmallows are softened

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