Newspaper Archive of
Heritage Florida Jewish News
Fern Park , Florida
Lyft
March 28, 1980     Heritage Florida Jewish News
PAGE 15     (15 of 20 available)        PREVIOUS     NEXT      Full Size Image
 
PAGE 15     (15 of 20 available)        PREVIOUS     NEXT      Full Size Image
March 28, 1980
 

Newspaper Archive of Heritage Florida Jewish News produced by SmallTownPapers, Inc.
Website © 2019. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.




ver from Jerusalem is more or even the years used their Produce a rich g the dishes East are less of us, even up with Thus, when Post asked ;end in some Passover new and from all over MINA r to taste and fry it in oil. Add the meat, salt and pepper and fry together with the onion. Add the boiled potatoes to this mixture. 2. Beat the eggs with salt and pepper. 3. Wet the matzoh with water, then dip them into the eggs. Place them in a greased pan, 2 layers of 4 matzoh each. Add the meat and the potato mixture, and cover with two more layers of matzoh. Bake in medium oven for 30 minutes. HAVA SHARONI'S HUNGARIAN MATZC)H BALLS 1 matzoh 1 tbsp. oil 1 tbsp. mdtzoh meal ! egg pinch of salt pepper and saffron to taste Soak matzoh in water, drain. Add the cther ingredients and mix together well. Shape into balls and cook for 10 minutes in boiling salt water. Serve in chicken soup. LIL WlNKELMAN'S "MATZOH BREI" An interesting variation on the traditional Passover break- fast dish, matzoh brei, was submitted by Batya Medad of Jerusalem who writes: "My mother-in-law calls this matzoh brei but it resembles no one else's matzoh brei. My three girls call it "saRa brei." Every Passover we invite friends to taste it, as it doesn't seem to be in any cookbook." 3 medium potatoes 1 large onion 1 egg salt and pepper to taste enough rnatzoh meal to get the consistency of Hanukah latkes, oil for frying whole or half pieces of rnatzoh another (or is that several nich forced fact. One at that weird between on the hill. The I had the and, on the message it because :nny age when a for soccer prac- Springs. and my a ' Caskey. He ta ral played nd was nice enamoured virility, his youth. liked me, liked my my lemon I grilled the brought mother with your food around get :'impulses to and a nag. It wasn:t until the birth of my first child. It starts with things like, eat your yummy strained squash; make on the potty, not in your pants; say hi; say bye-bye. Then it moves to brush your JOHN GORMAN teeth, clean your room, do your homework, and don't hit your sister. Now it's at the drive care- fully, be home early and don't hit your brother stage. Do you know what it's like for a confirmed nag to suddenly come upon 20 young men, all away from home and mothers, all need- ing a little kvetching? A metziah! Like a kid with a new toy. No longer did I have the same three faces complain- ing that I had told them the same things over and over and over. Now I had a whole soccer team--that's a new world to conquer, new horizons, new fields to plow, and miles of mothering before I sleep. Speaking of soccer, there's a Rowdie who doesn't need nagging. They call John Gorman the "'galloping Gorman" as he races up and down the field with the ball. He's sweet, a fantastically good defender, and has the sexiest brown eyes you've ever seen. You can see John, eyes and all, at the Rowdies home opener on Saturday night, March 29th, and for the rest of what always promises to be an exciting season. And when you can't see him play, you can make and enjoy one of his favorite foods, authentic from his native land. SCOTCH BROTH John Gorman 1 i lb. beef 4 pints water salt and pepper 1 carrot and 1 turnip peeled and chopped 1 onion, skinned and chopped or diced 2 leeks, thinly sliced and washed 45 rnl (3 level tbsps.) pearl badey 15 rnl (1 tbsp.) finely chopped parsley Cut up meat and remove any fat. Put it in a pan. Cover with the water, add some salt The WINTER PARK STAMP & COIN SHOP A Directly Acro4 from J4wob41on's $tl0 PARK .4VE.NORTH WINTER PARK 628-1120 ()pen Monday Thru Saturday l0 A.M. - 6 P.IL .J., kl , , ... |. Grate (by hand or with a blender) potatoes and onion, adding egg. 2. Add salt and pepper and matzoh meal. 3. Heat oil in large frying pan, as if for latkes. 4. Spread one side of a piece of matzoh with some of the potato mixture. 5. Put matzoh potato-side down in hot oil. 6. Spread other side with potato mixture. 7. Turn when first side is cooked. 8. When both sides are cooked, drain on napkins, and repeat process until you have enough" matzoh brei'" for you r family and guests. 9. Serve with apple sauce, freshly-grated tastes the best. BAKED BREI Lila Stein of Jerusalem bakes her matzoh brei and serves it either as a main dish topped with sour cream or as a dessert topped with jam and/or sugar and cinnamon. and pepper, and bring slowly to boiling point. Cover and simmer for l V2 hours. Add the vegetables and ,barley. Cover and simmer for about l hr. until the vegetables and barley are soft. Remove any fat on the surface with a spoon or with kitchen paper and serve the soup garnished with parsley. Traditionally, the meat is served with a little of the broth and the remaining broth is served separately. John says, "This is really good soup on a cold day. The only thing is that it's never cold enough here." Oh, I don't know, John. Remember a few weeks ago? Thanks, John. You cared enough to send the very best. And what's new for pesach? Let's try something really different. HERITAGE, Florida Jewish News. March 28, 1980. Page 15 6 matzoh, soaked and drained 6 egg yolks, beaten 1 tsp. salt 1/8 tsp. White pepper 100 grams melted butter 1 tbsp. rnatzoh meal 6 stiffly beaten egg whites MIX all but the whites together. Then fold in the whites. Bake 25-30 minutes or until lightly browned on top in a greased oblong pyrex dish. Cut into squares. MY MOTHER'S PASSOVER APPLE CAKE 6 eggs 1 I/2 c. sugar ] c. 0il '/2 tsp. salt 3/4 c. potato starch 1 I/2 c. rnatzoh cake meal I. Beat eggs, starch and salt. 2. Add oil. Beat again. .,3. Sift starch and meal and add to eggs. 4. Put  of the batter into a greased 9"xl2" pan. Then add apple mixture. MATZO CHEESE KUGEL Bertha Cohen matzos, broken into large pieces 5 eggs 1 c. milk 1 lb. cottage cheese 1 tsp. salt I/4 c. sugar 1 tsp. cinnamon 3 tbsp. melted butter Beat eggs with "milk. Com- bine thoroughly with cottage cheese, salt, sugar, cinnamon and melted butter. In a greased ! '/2 quart baking dish, arrange half of the matzo. Pour half of the cheese mixture over it. Repeat with balance of matzo and cheese mixture. Bake in a moderate oven (350 degrees F.) 40 minutes or until set. Serve with sour cream, if desired. Serves 6. HAPPY PESACH! Apple mixture Mix together: 5 apples, peeled and sliced I/2 c. sugar 3 tsp. cinnamon '/2 jar strawberry preserves 5. Top with remaining batter. 6. Bake for one hour at 350. It comes out very moist. Morris and Helen Kravetzky =-AtI*SmoAo. i .e49-9o7o Health Care Services 9 COLONIAL PLAZA ORLANDO, FLORIDA PHONE 894-2943