"Havanegala"


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( published May, 2001 )




potato pancakes (latkes), dumplings (matzo balls), noodle pudding (kugle), matzo meal pancakes (latkes), potato pudding (kugle), kreplach (perogies), chopped liver








potato pancakes (latkes)


ingredients

  • 5 lb Idaho potatoes / peel & cut up
  • 1 med onion / cut up
  • 4 eggs
  • 1 tbsp salt or to taste
  • 2 tsp pepper or to taste
  • 1/2 cup crisco oil / as needed

instructions

  • Use blendor or grater
  • Put 1 egg in blendor
  • Add potatoes / fill 2" from top
  • Add 1/4 of onions
  • Grind until foam comes to top
  • Repeat process 4 times / all ingredients used
  • Drain in sieve
  • Add seasoning
  • Pour oil to cover bottom of frying pan / heat
  • Drop potato mixture by tablespoons onto pan
  • Brown both sides
  • Drain on paper towels
  • Makes about 40
  • NOTE:When using a grater, add all ingredients to potatoes

Add 5 tbsps of flour to this batter and use it as a stuffing in your breast of veal.




dumplings (matzo balls)


ingredients

  • 1 cup matzo meal
  • 4 eggs / slightly beaten
  • 4 tbsps butter / margarine
  • 2 tsp salt
  • 4 tbsps cold water or soup

instructions

  • Melt butter / add eggs
  • Add matzo meal & salt / mix well
  • Add water
  • Refrigerate 1 hour
  • Bring 5 quart pot of water to boil
  • With moist hands form mixture into 1 1/2" balls
  • Drop into boiling salted water / cover
  • Low heat cook 1 hour
  • Add to soup / freezes well

Add a finely chopped onion and black pepper to this batter and it can be used as a stuffing for your breast of veal. Chill before stuffing the pocket.




noodle pudding (kugle)

ingredients

  • 1 lb med wide noodles
  • 8 large eggs
  • 4 tbsps butter / margarine
  • 8 oz cream cheese
  • 1 pint sour cream
  • 1 pint dry cottage cheese
  • 2 tsp salt
  • 1 tsp pepper

instructions

  • Cook noodles according to package
  • Add butter / stir to melt
  • Mix remaining ingredients in blendor
  • Combine with noodles
  • Pre-heat oven to 350
  • Bake in 9" x 12" greased pan 1 hour
  • Freezes well


matzoh meal pancakes (latkes)


ingredients

  • 1/2 cup matzo meal
  • 3 eggs
  • 1 tbsp sugar
  • 3/4 tsp salt
  • 3/4 cup cold water
  • Oil / margarine for frying

instructions

  • Combine dry ingredients
  • Separate eggs
  • To egg yolks add water / beat slightly
  • Add to dry ingredients
  • Let stand 1/2 hour
  • Beat egg whites until stiff
  • Fold into batter
  • Drop by tbsps onto hot greased pan
  • Brown both sides / makes 10
  • NOTE:Add whole eggs to water for less fluffy pancakes


potato pudding (kugle)



ingredients

  • 10 lb Idaho potatoes / peel / cut up
  • 1 lge onion / cut up
  • 7 eggs
  • 7 tbsps flour(or matzo meal)
  • 1/2 cup crisco oil
  • 2 tbsps salt / or to taste
  • 1 tsp pepper

instructions

  • Add 1 egg to blendor
  • Add potatoes / fill 2" from top
  • Add tbsp onion
  • Grind until foam is on top
  • Repeat until all potatoes are ground / drain
  • Add flour, seasoning & oil
  • Pre-heat oven to 375
  • In 3 - 8" x 8" pans add a little oil / heat
  • Pour potato mix into each pan
  • Bake 1 hour



kreplach (perogies) filling

ingredients

  • 2 cups cooked soup meat / chicken
  • 3 eggs
  • 3 tbsps butter / chicken fat
  • 1 small onion
  • 1 tsp salt
  • 3/4 tsp pepper

instructions

    Finely chop together onion & meat / chicken
  • Beat eggs
  • Mix together salt, pepper & butter
  • Add to eggs / mix
  • Add to meat / chicken / mix well



kreplach (perogies) dough


ingredients

  • 2 cups all-purpose flour
  • 4 eggs
  • 2 tsps salt
  • 1/2 cup water

instructions

    Beat eggs / add water
  • Add flour & salt to form soft dough / if dry, add a little more water
  • Cover with damp cloth / let rest on floured board 1/2 hour
  • Divide into 4 parts / keep unused parts covered
  • On floured board roll each part very thin
  • Cut into 2 1/2" squares
  • Fill with tsp prepared meat / chicken
  • Fold like triangle / bend / join two ends
  • Place, to dry, on towel 1 hour
  • Drop in boiled salted water
  • Cook 15 min / makes 3 dozen

Add a finely chopped onion and black pepper to this batter and it can be used as a stuffing for your breast of veal. Chill before stuffing the pocket.




chopped liver (liver pate)


ingredients

  • 3lbs chicken livers
  • 3lbs onions / cut up
  • 1/4lb margarine
  • 6 lge eggs / hard boiled
  • Salt & pepper
  • Mayonnaise

instructions

  • Prepare 2 days in advance
  • Melt margarine
  • Saute onions / season with salt & pepper
  • Remove onions
  • Saute liver / season with salt & pepper
  • In food processor put 2 eggs, 1/3rd onions, 1/3rd liver, 1/3rd juice from fried liver & onions
  • Turn processor on/off until desired consistency
  • Repeat 2 more times
  • Add enough mayonnaise to liver mix to moisten lightly. Chill overnight
  • If needed, add a little more mayonnaise to get correct consistency. Chill



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