Category Archives: Sharing Our Best (Canton Chapter of Hadassah)

food, Hanukkah, Holidays, International Foods, Jewish/ kosher, recipe, Sharing Our Best (Canton Chapter of Hadassah)

Potato Pancakes

 

Sharing Our Best
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Potato Pancakes (Latke)

Author: Sharing Our Best

Ingredients

  • 1 1/2 lbs potatoes
  • 1 tsp grated onion (optional)
  • 2 eggs well beaten
  • 1 tbsp all purpose flour
  • 1 tbsp bread crumbs
  • 1 tsp salt
  • pepper

Instructions

  • Peel potatoes and let stand in cold water for an hour or two.
  • Dry potatoes and grate. Add eggs, flour, crumbs, salt, and pepper.
  • Heat oil in skillet. Potato pancakes require more fat/ oil than other pancakes. If using an electric skillet heat to a temperature of 420º.
  • After spooning each pancake into frying pan press gently with the back of a spoon to make it thin and even. Fry until they are crisp and well browned. 
  • Drain pancakes for a minute on several thicknesses of paper towels. 
  • Serve with sour cream.
  • Pancakes can be kept warm or reheated in a 350º oven.

Notes

Use half Idaho baking potatoes and half red potatoes. California and Ohio potatoes can be used alone.

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Hungary, Jewish/ kosher, recipe, Sharing Our Best (Canton Chapter of Hadassah)

Pogacsa Hungarian Butter Cookies

Sharing Our Best
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Pogacsa- Hungarian Butter Cookies

Prep Time2 hours 15 minutes
Cook Time18 minutes
Total Time2 hours 33 minutes
Cuisine: Hungarian
Servings: 5 dozen
Author: Sharing Our Best

Ingredients

Dough

  • 2 1/4 cups all purpose flour sifted
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1 cup butter
  • 3 egg yolks
  • 2 tbsp whiskey
  • 2 tbsp sour cream

Topping

  • 2 egg whites
  • 1/4 cup sugar
  • 1/4 cup nuts chopped fine

Instructions

Dough

  • Combine dry ingredients
  • Cut in butter with pastry blender.
  • Beat egg yolks with fork, blend in whiskey and sour cream.
  • Stir into dough, blend well.
  • Shape into ball; wrap in wax paper; chill 2 hours
  • Cut off slices from ball; roll on lightly floured surface generous 1/4" thick.
  • Cut with 1 1/2" cookie cutter.
  • Dip top in beaten until frothy egg whites/
  • Place on un-greased cookie sheets.
  • Sprinkle with mixture of sugar and nuts.
  • Bake in upper third of over at 376 degree F oven about 18 minutes.
  • Loosen cookies immediately with spatula.

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food, International Foods, Jewish/ kosher, Random, recipe, Sharing Our Best (Canton Chapter of Hadassah)

Borscht Horseradish Mold

 

Sharing Our Best
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Borscht Horseradish Mold

Author: Sharing Our Best

Ingredients

  • 1 quart jar beet borscht
  • 6 oz lemon gelatin
  • 1 tbsp. Sugar
  • 1/4 cup cider vinegar
  • 5 oz jar Horseradish see below
  • 1 lb geflite fish Optional

Instructions

  • Drain borscht; heat 1 1/2 cups of the liquid; dissolve gelatin in hot borscht. Add sugar, vinegar and remainder of cold borscht juice. Chill until somewhat thickened. Blend in 2.5 oz- full 5 oz jar of undrained horseradish. Fold in beets. Spoon into 6 cup mold. Chill
  • Optional: add 1 lb jar of drained and diced geflite fish with the horseradish and beets. Spoon into a 2 quart mold. If using a fish mold use slivers of black olives for eyes.

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ethnic, food, International Foods, Jewish/ kosher, Random, recipe, Sharing Our Best (Canton Chapter of Hadassah)

Prune Noodle Kugel

 

Prune Noodle Kugel
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Prune Noodle Kugel

Ingredients

  • 8 oz. cooked noodles
  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1/4 cup milk
  • Salt
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1 cup cooked prunes chopped, drained
  • 4 tbsp butter or margarine

Instructions

  • Beat eggs until light. Blend in sugar, sour cream, milk, salt, cinnamon, ginger, prunes and noodles. Heat butter until bubbly in 8" x 13" pan. Spoon approx half of butter into noodle mixture, leaving enough in pan to brown kugel well. Spoon in kugel; bake uncovered at 350 degrees for 70-90 minutes or until crust is quite crisp.
  • Optional- substitute 20 oz can crushed pineapple, well drained, for prunes.

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