Challah

Weaving Round Challah
Source: chabad.org
Round Honey Challah
Source: chabad.org
Note: If you cannot eat honey/sugar, substitute fruit/fruit juices and fruit jams for the honey/sugar. Dip apples/challah in sugar-free fruit jams instead of honey. Recipes that are honey free.
Source: chabad.org
Traditional Challah
Source: chabad.org
Rye Oatmeal Challah
Source: chabad.org
Raisin Challah
Source: chabad.org
Tasty Challah
Source: chabad.org
Moroccan Challah
Source: chabad.org
Holy Whole Wheat Challah & Sour Dough Challah/Bread
Source: chabad.org
Water Challah
Source: chabad.org

Kreplach

Basic Kreplach Recipe.
Source: chabad.org
Fancy Kreplach Recipe.
Source: chabad.org
Potato & Cheese filling for Kreplach
Source: Epicurious.com
Egg-Free Kreplach
Source: chabad.org

Snacks & Drinks

- Popcorn Mix
- Pecan Snack
- Overnight Macaroons
- Granola Bars
- Bread Pudding
- Vanilla Pudding
- Breakfast Shake
- Famous Ramos Gin Fizz
- Wassail (Modern)
-  Hot Mulled Cider
-  Hot Cocoa
- Single Hot Cocoa
- Eggnog
- Eggnog Punch
- Pita Sandwich (low calorie)
- Garlic Spread for Crackers
- Garlic Mayonnaise (Aioli )
- Cheese Dip
- Chili Con Queso (Cheese Dip)
- Cheese Ball
- Slim Dippers
- Pickled Eggs

Popcorn Mix:

8 C. popped corn (1/3 C. unpopped)
7 oz. dry roasted nuts
1/2 C. grated Parmesan cheese
1/2 t. chili powder
1/2 t. onion salt
1/4 C. melted butter
1/2 t. garlic salt

Toss to coat.

Pecan Snack:

8 oz. pecan halves
1/4 C. melted butter
1 1/4 oz. pkg. taco seasoning mix

Toss until coated. Spread on baking sheet. Bake 450 degrees for 5 to 7 minutes. Toss 1/2 way through. Makes 2 cups pecans.

Overnight Macaroons:

4 C. oatmeal (quick)
1 C. salad oil
2 C. brown sugar
Mix.
Next morning mix in
2 beaten eggs
1 t. almond extract
1 t. salt
Drop on greased baking sheet. Bake 325 degrees for 15 minutes. Remove promptly.

Granola Bars:

3 1/2 C. uncooked oats
1/2 C. brown sugar
1/3 C. honey, corn syrup, or molasses
1 egg, beaten
2/3 C. butter, melted
1 C. raisins
1 C. chopped nuts
1/2 t. salt
1/2 t. vanilla

Toast oats in ungreased large shallow baking pan at 350 degrees for 15 to 20 minutes. Mix with rest. Press firmly into well greased 15 1/2 x 10 1/2 jelly roll pan. Preheat oven 350 degrees. Bake 20 minutes. Cool. Cut into bars.

Bread Pudding:

2 C. breaded cubes
3 T. butter
dash salt
3 eggs, beaten
1/2 C. raisins
1/3 C. honey
1/2 t. vanilla or lemon extract
2 C. milk, scalded

Grease 1 1/2 qt. baking dish. Bake 350 degrees at 45 to 55 minutes. Serves 6.

Vanilla Pudding:

2 T. cornstarch
1/2 t. salt
1/4 C. sugar
1 egg
2 c. milk
1 T. butter
1 t. vanilla

Mix dry ingredients and set aside. Beat egg. Add milk. Stir into cornstarch mixture. Cook and stir over medium heat until mixture thickens. Cook and stir 1 minute longer. Stir in butter and vanilla. Chill. 6 Servings.

Breakfast Shake:

2/3 C. unflavored yogurt
1 T. wheat germ
2 T. orange juice (frozen)
1 egg
1 T. honey

Blend for 1-2 minutes in blender. Serves 1. Variations: Substitute grapefruit or pineapple juice, or any soft fruits for orange juice.

Famous Ramos Gin Fizz:

3/4 C. gin
1/4 C. lime juice
2 t. orange flower water
1 1/2 C. milk
1/4 C. confectioners' sugar

Shake for 2 minutes. Pour over ice. Serves 4.

Wassail (Modern):

1/2 C. water
2 sticks of cinnamon or 1/4 t. powdered ginger and 3 slices of lemon
1/8 t. pwd. cloves
1/4 t. nutmeg
1 C. sugar

Boil these together for 5 minutes, and strain. Heat, but do not boil, 1 pt. cranberry juice with 1 pt. lemon juice and 1 qt. red wine. Serve with lemon slices. Serves 20.

Hot Mulled Cider:

1 gal. cider
1/2 C. brown sugar
20 to 25 whole cloves
4 or 5 (3") cinnamon sticks
10 to 15 whole allspice

Bring to boil, simmer uncovered 30 minutes. 15 servings.

Hot Cocoa:

1/2 C. sugar
1/3 C. cocoa
4 C. milk
1 t. vanilla

Mix sugar and cocoa with a little milk until smooth. Add rest, heat. Serves 4.

Single hot cocoa:

2 T. sugar
1 T. cocoa
1 C. milk
1/4 t. vanilla

Microwave on high 1 minute.

Eggnog:

1/2 C. sugar
1/4 t. cinnamon
3 eggs, separated
1 C. light cream
dash allspice
1/8 t. nutmeg
2 C. milk
nutmeg

Beat egg whites at high speed until soft speaks form. Gradually beat in half of sugar until stiff peaks form. Beat egg yolks, add rest of sugar and spices. Fold into whites. Stir in milk and cream. Sprinkle each serving with nutmeg. 12 servings.

Eggnog Punch:

1 1/2 quarts dairy eggnog
1 quart lime sherbet

Into a small punch bowl pour eggnog. Top with scoops of lime sherbet.

Pita Sandwich (Low Calorie):

1/2 slice small pita bread
1 oz. cooked turkey, diced
5 slices cucumber
1 slice tomato
1/4 C. alfalfa sprouts
2 oz. low calorie dressing

Place ingredients into pocket bread. Calories 105.

Garlic Spread for Crackers:

30 garlic cloves (about 2 bulbs)
8 oz. soft cream cheese
1/2 t. Worcestershire sauce
6 drops bottled red pepper sauce
1/4 C. chopped parsley
1 T. oil
1 T. mayonnaise
1 t. lemon juice
1/4 t. salt

Preheat oven 325 degrees. With flat side of a long knife, press down on each garlic clove until the skin splits. Remove and discard skin. Arrange garlic in baking dish in single layer. Toss with oil to coat. Bake 45 minutes. Cool. In food processor, puree garlic. Add rest. Process until completely smooth. Refrigerate at least 24 hours or up to 2 days. Let stand at room temperature one hour before serving. Serve with crackers. Has nutty flavor. Makes 1 1/3 C.

Garlic Mayonnaise (Aioli ):

3 cloves garlic
1 egg
1 C. salad oil
2 T. lemon juice
1/4 t. salt
dash pepper

Makes 1 C.

Cheese Dip:

1 C. grated cheese
1/2 C. cream cheese
2 T. unflavored yogurt
chopped onion, chives or other herbs to taste.
salt and pepper to taste.

Mix well. Store in refrigerator up to a week, less if you have added raw onion or herbs to the mixture. Serve with crackers or raw vegetables (cucumbers, carrots, celery, green peppers, green onions, and cauliflowers).

Chili Con Queso (Cheese Dip):

2 T. butter
1 large onion, chopped
1 green pepper, chopped
2 T. flour
1 C. chicken broth
3/4 C. Velveeta, shredded
3/4 C. Monterey Jack cheese, shredded

In saucepan, melt butter and saute onion and green pepper 5 minutes. Stir in flour and gradually add broth. Stir over low heat until sauce thickens. Add cheese and let it melt until sauce is smooth. Season with salt and pepper. Serve hot with tostadas. Serves 4.

Cheese Ball:

1/2 lb. Swiss Cheese, shredded
1/2 lb. Cheddar Cheese, shredded
8 oz. cream cheese, softened
1 T. strong mustard
1 C. chopped walnuts
2 parsley sprigs chopped
Assorted crackers

Mix cheeses and mustard until smooth and well combined. Refrigerate until firm enough to form into a ball. Mix nuts and parsley together. Roll cheese ball in nut mixture. Refrigerate until serving. To serve: Place on tray; surround with crackers. 20 servings.

Slim Dippers:

Mix any combo of horseradish, mustard, dry soup mix, herbs, minced green onion, curry powder, capers or anchovy paste with yogurt, sour cream or small-curd cottage cheese for a low-calorie dip. Whirl cottage cheese in blender to smooth out lumps.

Pickled eggs:
Immerse peeled hard-boiled eggs, onion slices and pickling spice in hot vinegar colored with beet juice. Cover tightly and refrigerate for 2 weeks before eating.

Passion for Poppy Seeds

- for Aunt Sheron (my dad's sister)
She loves poppy seeds so much that she named her Yorkies, Poppy! *smiles*
This blog entry is dedicated to my Aunt and her many sweet Poppies.
I appreciate her dogs that have always made me giggle and grin on grumpy days.

Poppy Seed Dressing:

3/4 C sugar
1/3 C vinegar or lemon juice
4 1/2 t onion juice
4 1/2 t poppy seeds
1 t dry mustard
1 t salt
1 C oil
Combine sugar, mustard, salt, vinegar/lemon juice, and onion juice in blender. Add oil slowly, beating constantly until thickened. Add seeds.

Poppy Seed Bread with Lemon Glaze:

3 C. flour
3 1/2 t. baking powder
1/2 t. salt
1 C. poppy seeds
1 1/3 C. milk
3/4 C. sugar
2 eggs
1/4 C. shortening
1 t. grated lemon rind or orange rind or other flavoring.

Mix. Turn into a well-oiled, lightly floured 9x5x3 inch bread pan. Bake 1 hour at 350 degrees F.

Lemon Glaze:

3/4 C. confectioners sugar
1 t. vanilla extract
juice of 2 lemons

Combine glaze ingredients until smooth; drizzle over warm loaves.


Poppy Seed Filling for Strudel:

1 1b. ground poppy seeds
1/2 C. light cream
1 T. grated lemon rind
3/4 C. honey
1/2 C. currants
3 T. melted butter

Cook the poppy seeds, honey, cream and currants until thick. Stir in the lemon rind and cool. Spread on the oiled strudel dough and roll up. Brush with butter.

Poppy Seed Roll:

Dough
2 yeast cakes
1 C. lukewarm milk
1 1b. flour (4 C.)
2 eggs, beaten
1/2 C. sugar
1/2 C. butter or shortening, melted
1/2 t. salt
1 T. orange rind
1 t. lemon rind
1 t. vanilla
Poppy Seed Paste
1/2 lb. poppy seeds
1 pint boiling water
1/2 C. honey
1 egg
1/4 lb. almonds, chopped
1/2 C. sugar
2 T. butter

Dissolve yeast in milk. Place flour in bowl and add other dough ingredients in the order named. Mix and toss in lightly floured bowl. Cover and set aside in warm place until double its size. Meanwhile, soak poppy seeds in boiling water for one hour. Drain thoroughly through cheesecloth. Pound seeds until pastry. Blend in balance of paste ingredients. Cut dough in half. Knead five minutes and set aside 1/2 hour. Then pound dough and roll out into 1/2 inch thick sheets twice as long as they are wide. Brush with melted shortening. Spread half of paste on each sheet and roll like jelly rolls, pressing ends together. Set aside 1/2 hour in warm place. Brush with lukewarm milk and bake in moderate oven at 350 degrees for 40 minutes or until puffy and golden brown. Remove from oven. Cool. Dust with powdered sugar and slice before serving.

Polish Coffee Braid (Ciastro Na Strucle)/Babke:

Prepare dough as for Poppy Seed Roll (above), adding extra 1/2 C. sugar. When dough raises to double its bulk for the first time, divide dough in half. Cover and set aside 15 minutes in warm place. Then knead and roll out into 2 pieces twice as long as wide and 1 inch thick. Cut into three strips and braid. Press ends together. Cover and set aside in warm place until double its size. Brush top with egg yolk beaten with tablespoon of cold water and sprinkle with sugar. Bake in moderate oven 350 degrees about 45 minutes or until golden brown. Will keep for days if wrapped in waxed paper with towel covering. Serve with coffee or tea.


Puffy Egg Cookies (Jewish Kichlach "cookies"):

3 eggs
2 T. sugar
1/4 t. salt
1/2 C. salad oil (vegetable oil or peanut oil)
1 C. flour
4 T. poppy seeds
optional: 1 t. vanilla 1/2 t. almond flavoring

Beat the eggs until light, then beat in the oil, sugar, flour, and salt. Beat until very smooth. Stir in the poppy seeds, if you like. Drop by the teaspoon onto a greased baking sheet, leaving about 3 inches between each. (They spread and puff in baking.) Bake in a 325 degrees oven 15 minutes or until browned on the edges. Makes approximately 36.

Poppy-Seed Crunch:

3 T. butter
2 egg yolks
1 1/2 C. flour
1 1/2 t. baking powder
1 C. brown sugar
1/2 C. sugar
1 t. vanilla extract
1/8 t. salt
2 egg whites
1 C. ground poppy seeds

Mix butter, sugar, egg yolks, vanilla, flour, salt, and baking powder. Put into an 8-inch-square buttered pan. (The mixture won't hold together when you're handling it, but it will when baked.) Beat the whites of eggs until they begin to stiffen, then beat in the brown sugar. Fold in the poppy seeds. Spread over the dough. Bake at 350 degrees for 25 minutes or until delicately browned and set. Cool and cut into squares.

Hamantaschen with poppy seed filling:

1 C. sugar
1/3 C. oil
1/3 C. shortening
3 eggs
1/2 C. orange juice
4 C. flour
3 t. baking powder
1 t. salt
1 egg, beaten
2 lbs. poppy seed filling

Cream sugar, oil, and shortening. Add eggs and juice and mix well. Blend with dry ingredients and roll into a ball. Divide into four parts. Roll out each piece very thin (about 1/8") on a floured board. With the rim of a cup or glass, cut into the dough to make circles. Place 1/2 to 2/3 t. of filling in the middle of each circle. To shape into triangle, lift up right and left sides. Lift up bottom side to center to meet other two sides. Preheat oven to 350 degrees. Brush dough with beaten egg before baking. Grease cookie sheet. Bake 20 minutes. Makes 4 dozen.

Poppy Seed Filled Doughnuts (Kolaches):

http://en.wikipedia.org/wiki/Kolache
2 cups milk
1 cup water
1/2 cup lard
2 eggs
2 ounces cake yeast
1/4 cup sugar
3 teaspoons salt
6 cups flour
egg white
poppy seed filling

Scald milk. Add water and lard. The lard will melt. Add eggs and crumbled  yeast. Add sugar and salt. Add flour to make a soft dough. Grease top of dough, place in bowl, cover with a clean cloth and towel and let raise until double in bulk, Shape into little balls which are a little bigger than walnuts. Let raise about one-half hour. Flatten a ball with fingers. Brush top with egg white. Add filling. Press another bun out and press on top. Press all the way around edge with fingers. Continue with remaining dough and filling. Let raise one-half hour. Fry in deep lard until brown. Makes about four dozen.

Poppy Seed Filling:

About 2 cups poppy seed
About 1 cup milk
1 tablespoon butter
1 1/2 cups water
1/4 cup cream
1/4 cup dark corn syrup
Grind poppy seed. Cook with milk to make seed soft. Cook 10 minutes on low heat until thick, thicker than jam but not as thick as paste. Add butter, sugar, cream and syrup. This filling can be frozen.

Other fillings:

Cheese:

8 oz. cream cheese, soft
1 T. butter
1/3 C. sugar
2 egg yolks
1/2 t. each. lemon peel and vanilla
Makes 1 3/4 C. enough for 24.

Prune:
1 1/2 C. pitted prunes
1 C. water
6 T. sugar
1 t. lemon juice

Bring to boil; cook 10 minutes. Cool, then blend until smooth. Makes 1 1/2 C. for 24.

Date-Nut:
1 1/2 C. chopped dates
3/4 C. water
1/4 C. sugar
1 T. butter

Cook until thick about 10 minutes. Cool. Add 1/3 C. chopped nuts and 1/2 t. vanilla. Makes 1 1/2 C.

For the icing:
2 cups powdered sugar
2 T. butter
2 tablespoons lemon juice
1 t. vanilla
4 T. milk

Poppy Seed Torte:

1/2 cup milk
1/2 cup poppy seed
22 graham crackers, rolled fine
1/4 cup sugar
1/4 cup melted butter
2 cups milk
1 cup sugar
4 egg yolks
2 T. cornstarch
2 T. flour
1 t. vanilla
4 egg whites
1/2 cup sugar
1/2 t. vanilla

Mix one-half cup milk and poppy seed; soak overnight or two hours. Butter an 8 by 11 inch pan. Mix crumbs, one-fourth cup sugar and melted butter. Line pan with crumb mixture, reserving four tablespoons for topping. Mix two cups milk, one cup sugar, yolks, cornstarch, flour and one teaspoon vanilla. Cook over low heat. When thick, remove from heat and cool. Mix with soaked poppy seed. Pour into crumb crust. Bake in 325 degree oven about 45 minutes. Beat egg whites with one-half cup sugar and one-half teaspoon vanilla until stiff. Spoon over top of custard, covering top. Sprinkle remaining crumbs over meringue. Return to oven for 15 minutes or until meringue is light brown. Makes 12 servings.

Poppy Seed Cake:

1 cup hot water
3/4 cup whole poppy seed
1/2 cup vegetable shortening
1 1/4 cups sugar
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 egg whites very stiffly beaten (1/2 to 2/3 C)

Grease and flour (two heart pans - same time and temp.) a 9 by 13 inch pan. Pour hot water over poppy seed and let cool. Cream shortening and sugar. Add vanilla. Sift together flour, baking powder and salt. Add to creamed mixture alternately with poppy seed mixture. Fold in egg whites. Bake at 350 degrees about one-half hour.

Passover Recipes

Matzo Ball Soup:

1 C Matzo Meal

1/3 C oil

1 t salt

1/2 C water

4 eggs

dash of pepper

Mix - Refrigerate for one hour. Form balls, drop into 1 1/2 quarts of boiling water. Cook 20 minutes.

Passover Banana Cake:

7 eggs separated

1 C sugar

1 C potato starch

2-3 mashed bananas

1 C ground nuts

Combine yolks with sugar. Mix until thick. Add starch, a little at a time approx. 5 minutes. Add bananas and nuts mix 1 minute. Beat egg whites until stiff. Fold egg whites into batter. Pour into ungreased 10 inch tube pan. Bake 350 degrees 1 hour. Invert pan, cool thoroughly.

Passover Cookies:

1 C Matzo farfel

1 C Matzo meal

1 C sugar

1/2 t cinnamon

1/2 C raisins

2 eggs

1/2 C oil

1/2 t salt

1/2 C chopped nuts

Beat eggs and oil. Combine meal/farfel, sugar, cinnamon, and salt. Blend into egg mixture. Fold in raisins and nuts. Oil cookie sheet. Drop mixture by teaspoon onto pan. Bake 350 degrees for 35 minutes.

Passover 9 egg Sponge Cake:

9 eggs, separated
6 T water
2 1/2 t grated lemon rind
3/4 C cake meal
2 C sugar
1/4 C lemon juice
1/2 t salt
3/4 C potato starch

Pour into ungreased 10" tube pan. Bake 350 degrees for one hour and 10 minutes.

Fluffy Walnut Cake:

3/4 C. matzo meal
1/2 t. salt
1 3/4 C. sugar
1 1/2 C. ground walnuts
6 egg whites, stiffly beaten
3/4 C. potato starch
6 egg yolks
1 C. orange juice
1 T. grated lemon rind

Mix the matzo meal, potato starch and salt together. Beat the egg yolks until thick; gradually add the sugar, beating until lemon colored. Add the matzo meal mixture alternately with the orange juice. Fold in the walnuts and lemon rind, and then the egg whites. Pour into a 9-inch tube pan. Bake in a 325 degrees oven for 1 hour or until browned and the cake shrinks away from the sides of the pan. Cool on a cake rack. Serves 6-8.

Liver Balls:

3 T. minced onion
1/2 lb. chicken livers
1/8 t. pepper
1 egg yolk
2 t. melted chicken fat
1 t. salt
2 T. potato flour
1 egg white, stiffly beaten

Brown the onion in the fat. Chop or grind the raw livers with the onion. Stir in the salt, pepper, potato flour and egg yolk. Fold in the egg white. Drop by the teaspoon into boiling soup or salted water. Cook 15 minutes or until they rise to the surface. Serves 8-10.

Mandlen (Passover crackers):

3 eggs
1/2 C. cake meal
fat for deep frying
1 t. salt
2 T. potato flour

Beat the eggs and salt together. Stir in the cake meal and potato flour. Heat the fat to 380 degrees. Drop the mixture by the teaspoon into the fat. Fry until browned. Drain and serve hot. If you want to prepare them ahead of time, crisp them in a hot oven before serving. Serves 6-8.

Cheese Knaidlach:

2 C. pot cheese http://en.wikipedia.org/wiki/Pot_cheese
1/2 t. salt
3 T. melted butter
2 egg whites, stiffly beaten
2 egg yolks, beaten
4 T. matzo meal
2 T. sugar (optional)

Force the cheese through a food mill. Stir in the egg yolks, salt, matzo meal and butter. Add the sugar if you want to serve the knaidlach as a dessert, but omit if they are to be served in a dairy soup. Fold in egg whites and chill 30 minutes. Moisten hands; form mixture into 2-inch balls. Cook in boiling salted water 20 minutes or until they rise to the top. Drain. Serve in soup or as a dessert with sugar, cinnamon and sour cream. Makes about 18.

Potato Knaidlach:

2 eggs
2 T. grated onion
3 T. matzo meal
1 1/2 t. salt
1/3 C. potato flour
4 C. grated drained potatoes (raw)

Beat the eggs, salt and onion together. Stir in the potato flour, matzo meal and potatoes. Shape into 1 1/2- inch balls. Cook in salted water 20 minutes after they rise to the top. Drain. May be served with meat dishes, too. Makes about 18.

Pudding:

2 C. milk
dash salt
1 egg beaten
1/3 C. potato starch
1 t. vanilla

Bring 1 C. milk to boiling point. Add sugar and salt. Mix potato starch in 1 C. milk, add to hot milk. Stir over medium heat until mixture comes to full boil and remove after approx. 1 min. Pour mixture gradually into well beaten egg and blend thoroughly. Add vanilla. Instad of vanilla, use grated lemon peel, ground almonds, chocolate, or raisins for variety. It can be served with raspberry syrup.

Low Calorie Scalloped Potatoes:

1 qt. sliced potatoes
2 C. skim milk
1/2 C. minced onion
1/2 t. salt
1/2 t. celery salt
1/4 t. pepper
dry mustard
paprika
Mix- milk, onions, salt, celery salt, and pepper.
Cut potatoes in 1/8" slices crosswise. Spray pan with pam. Put a layer of potatoes in baking dish. Cover with 1/2 of milk mixture; sprinkle with mustard and paprika. Repeat. Bake at 350 degrees for 45 minutes. Uncover and bake 15 minutes longer.

Houmous/Hummus

1 can of chick peas, drained (reserve liquid for possible use later)
1 or 2 cloves garlic
1/2 cup Tahina
1/4 cup lemon juice
1 tbsp. Tamari or soy sauce

Chop garlic in food processor.
Chop chick peas in food processor until ground fine.
Add rest of ingredients one at a time, running the food processor to mix each in well.
If you desire to make it less stiff, add a small amount of the chick pea liquid.

~ from http://www.kashrut.com/

Noodle Kugel

1 lb. egg noodles

1/2 cup sugar

3 eggs

1 tsp. cinnamon

1 tsp. vanilla

1/8 tsp. salt

optional: 3 tbs. margarine or 1/4 cup apple sauce

optional: 1 apple cut up or raisins (I hate raisins so I used an apple in this recipe!)

Cook noodles according to directions on package. Beat the eggs, gradually add the sugar until thick and light in color. Add the rest of ingredients except for noodles, mixing between items. Fold dough into the noodles. Pour into Two 8" X 8" or 9" x 9" pans (greased) pans or one 8 x 11" pan. Bake for 45 minutes at 350 degrees F.

~ from http://www.kashrut.com/

Delicious Tuna Casserole/Kugel

1 packet egg noodles (lokshen) - wide
3 eggs (or 1 container "egg beaters")
3/4 cup low-fat mayonnaise (Hellman's 1% fat)
dash of Tabasco sauce - smaller dash if for kids
salt, pepper, paprika, garlic powder, oregano (dried)...to taste
2 - 3 cans tuna in water...I add 1/2 can salmon for extra flavor.

Pre-heat oven to 375*, grease 9 X 13" casserole dish. Cook noodles according to directions on packet, drain and cool. Mix together drained tuna (or salmon), mayo, spices - may be a little thick. Beat eggs well, then add to tuna mixture (for fluffier consistency, beat eggs with electric mixer...egg-beaters can be beaten this way too.) Gently fold into noodles, taking care not to break noodles. If wanted, you can add a dash of marg. on top, or use "Pam" spray, so top will brown nicely. Bake, covered, in 375* oven for 45 - 60 minutes, then uncover, bake for additional 10 - 15 minutes. (depending on how hot your oven gets.) Serve hot, add accompanying green salad, and dinner is done!

~ from http://www.kashrut.com/

The Hamantashen

What is a Hamantashen?

A cookie traditionally made for the Jewish holiday Purim. Hamantashen cookies are often made with many different fillings, including prunes, nut, poppy, date, apricot, fruit preserves, chocolate, dulce de leche, Halva, or even caramel or cream cheese. They are shaped like triangles.

Hamantashen Recipe:

15 Servings

1 (.25 ounce) package active dry yeast
1 cup milk
3/4 cup white sugar
1/2 cup butter
1 teaspoon salt
5-1/4 cups all-purpose flour
2 eggs
1 (12.5 ounce) can poppyseed filling
1 teaspoon lemon zest
1 tablespoon lemon juice
1 egg yolk
1 tablespoon cold water

1.) Soften yeast in 1/4 cup warm water. Heat milk, sugar, butter or margarine and salt until the sugar dissolves; cool to lukewarm. Stir in 2 eggs. Stir in 2 cups of the flour, beat well. Stir in enough of the rest of the flour to make a moderately stiff dough.

2.) Knead on floured surface till smooth and shape into a ball. Place dough into a greased bowl and cover with a towel. Let rise until doubled, then divide in half.

3.) To make filling: Combine the poppy seeds with the lemon peel and lemon juice and mix well. Set aside.

4.) Roll each half of the risen dough into a 17 x 12 inch rectangle. Cut into 4 circles. Put about 1/2 tablespoon of the filling on each circle. Moisten the edges, bring the sides together and pinch, forming a triangle. Place on a greased cookie sheet and cover. Let the dough rise again until doubled.

5.) Brush with egg yolk mixed with water, then bake at 350 degrees F (180 degrees C) for 15 to 20 minutes.

Source: allrecipes.com


Working Mom's Hamantashen:

24 Servings

Prep Time: Approx. 10 minutes
Cook Time: Approx. 15 minutes

1 (18.5 ounce) package moist yellow cake mix
1 cup all-purpose flour
2 eggs
2 tablespoons water
1 cup fruit preserves, any flavor

1.) Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

2.) In a large bowl, mix together the cake mix and flour. Stir the eggs and water to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch round circles and place 2 inches apart onto the prepared cookie sheets. Place a teaspoon of filling into the center of each cookie and pinch the sides to form three corners. Moisten with water if necessary.

3.) Bake for 6 to 8 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheets before removing to wire racks to cool completely.

Source: allrecipes.com

Other Hamantashen Recipes:

Aish.com- This site has a chocolate cookie dough hamantashen recipe.

Chefkosher.com- Recipes for different fillings

Epicurious.com - Mindy Segal's Sweet Hamantashen recipe.

Jewfaq.org - Recipe is way at the bottom of the page, scroll down. It has an alternative recipe for those that are allergic to wheat.

JewishRecipes.org

Myjewishlearning.com

Enjoy!