Authentic Jewish recipes

[Guest guest]

grabergirlbyjulia wrote:

 

>Yes those are good too. What my ex great grandmother made was matzo farfel

rolls. I'll look for her recipe. Then copy it and send it.

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>Never made those! Isnt it great to get " real " family recipes?

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Thanks

Neysa

 

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[Guest guest]

grabergirlbyjulia wrote:

 

>I've been searching for the recipe for those farfel rolls. I can't locate it.

I'll look again later.

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OK!

 

>It's great to have recipes handed down generation after generation. It's what

keeps everyone alive.

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Yes I treasure the family recipes I have and love the idea of handing

them down. Dont think I will have anyone to hand them down to though...

so will probably just write them down somewhere and hope someone wants

them when I am gone.

 

>The first time I made matzo balls, I was pregnant with my oldest. My mom came

over to see how they were coming along. I had 6-8 and they were the size of

catalopes! My mom couldn't believe it. Then starting laughing. She failed to

tell me they expand while cooking! They were still good, light and fluffy. When

I made the balls, I made them the size they were in the bowl!

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Thats funny. I love Matzo Ball Soup. We had a deli where I lived in Ohio

years ago and they had the BEST soup and sandwiches.

Neysa

 

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[Guest guest]

I've been searching for the recipe for those farfel rolls. I can't locate it.

I'll look again later.

 

It's great to have recipes handed down generation after generation. It's what

keeps everyone alive.

 

The first time I made matzo balls, I was pregnant with my oldest. My mom came

over to see how they were coming along. I had 6-8 and they were the size of

catalopes! My mom couldn't believe it. Then starting laughing. She failed to

tell me they expand while cooking! They were still good, light and fluffy. When

I made the balls, I made them the size they were in the bowl!

 

Julia

 

Graber Girl By Julia

Julia Graber Cregger

[Guest guest]

I am a lurker here, but had to add my experience making matzo balls...

the last Passover before my mom passed away my sister and I took over

completely. Mom was dealing with chemotherapy, so we decided we would

make the meal... we were adults... I was in my early 30's!!! my sister

is dyslexic and for some reason that just left my brain... I had her

reading the directions on the matzo ball mix box. It listed all of the

ingredients... so she mixed all of the ingredients... it wouldn't

thicken... we let it sit for a loooooong time and it still didn't

thicken. So we added matzo meal... another mix... still, not thick

enough. After about an hour of this, I took control and read the

recipe... the water was for boiling!!!!! Hehehe so we tossed out the

mush and started fresh... what a mess! We still giggle about that 5

years later... my mom always made matzo balls from a mix until one year

she decided to try making them from scratch. We were all disappointed,

we liked the old ones that were much heavier! That's what we grew up

with!!! So from then on it was matzo balls from the mix or nothing!

 

Thanks for bringing back a funny memory...

 

Steph })

Above all else you do in a day, make at least one person smile.

www.foxesdensoap.com

 

 

On Behalf Of

grabergirlbyjulia

The first time I made matzo balls, I was pregnant with my oldest. My

mom came over to see how they were coming along. I had 6-8 and they

were the size of catalopes! My mom couldn't believe it. Then starting

laughing. She failed to tell me they expand while cooking! They were

still good, light and fluffy. When I made the balls, I made them the

size they were in the bowl!

 

Julia

 

Graber Girl By Julia

Julia Graber Cregger

[Guest guest]

Steph,

I make mine from my mothers scratch recipe. It's so much better with the

schmaltz. I make them at least twice a year and I do render the chicken fat.

And use it for the matzo balls. The worst part, after I render the fat. I eat

the onions and crumbled skin, with a liberal amount of salt!

 

I know, no one needs to tell me how bad it is. I already have high cholestoral

and hypertension. It's only once a year. It's so worth it!

 

I loved your story.

 

Do you and your sister make other Jewish foods?

 

My second oldest sister has Yom Kipper. I make the challahs and the honey cake.

I make 3 different types of challah, one plain, one with white raisins and one I

started making last year, cinnamon sugar. Everyone asked me not to make it for

this year. They'd eat too much and gain weight!

 

Julia

 

Graber Girl By Julia

Julia Graber Cregger

[Guest guest]

My mom grew up believing she would have a kosher home... that was just

how it was... but then she met my father who was not interested in

traditions or even religion in general. So mom didn't cook so much of

the traditional foods, but as kids we did go to services and observe the

holidays. Over the years, she just stopped doing a whole lot for the

holidays and all of the family recipes have been lost. My aunt makes

some things, but she's become antireligion too... so what I make is all

based on what I find in my cookbooks and on the web.

 

Having married an army soldier, I am never close enough to 'home' to go

back for the holidays... I usually do something here with the kids and

hubby. He didn't grow up Jewish (and hasn't converted) so he just sits

quietly and eats what I cook

 

Have yet to make schmaltz. Even eating healthy all year round I still

have high cholesterol... but a couple of times a year... well...

might just have to try it!

Steph })

Above all else you do in a day, make at least one person smile.

www.foxesdensoap.com

 

 

 

On Behalf Of

grabergirlbyjulia

Steph,

I make mine from my mothers scratch recipe. It's so much better with

the schmaltz. I make them at least twice a year and I do render the

chicken fat. And use it for the matzo balls. The worst part, after I

render the fat. I eat the onions and crumbled skin, with a liberal

amount of salt!

 

I know, no one needs to tell me how bad it is. I already have high

cholestoral and hypertension. It's only once a year. It's so worth it!

 

 

I loved your story.

 

Do you and your sister make other Jewish foods?

 

My second oldest sister has Yom Kipper. I make the challahs and the

honey cake. I make 3 different types of challah, one plain, one with

white raisins and one I started making last year, cinnamon sugar.

Everyone asked me not to make it for this year. They'd eat too much and

gain weight!

 

Julia

 

Graber Girl By Julia

Julia Graber Cregger

[Guest guest]

I had to go offline a bit as we left for the hurricane, but now coming back

and seeing this thread!! I'll have to go in and try to pick it

up from the beginning, but I just wanted to say that my grandmother was from

Warsaw, Poland and my great grandmother was from Minsk, Russia and neither

of them wrote their recipes down.

 

They were both from the old school of that you kept the recipes in your head

and you just added a little bit of this and a little bit of that. I always

watched them when they cooked. Not so much my paternal grandmother, but

always my great grandmother. Even my maternal grandmother, I would watch

closely. I would always ask her if she wrote down recipes and she said no,

she would watch her mom (my great grandmother) and that's how she learned to

cook. So, I would do the same. I tried writing them down for my daughter,

but it's not the same when you cook them. So, as my daughter gets older I

will teach her the recipes of my grandmother and great grandmother. I

always have favorites that I cook for Passover and everytime someone is sick

in my house, the first thing they ask for is chicken soup and matzoh balls!!

Oh, and I did find a great recipe one time for Gefilte Fish with Sun Dried

Tomatoes and Basil Dressing for Passover! I didn't think it would br that

good and it turned out great! Now, I have to make that every year too!!

 

Nikie Brown

After The Rayne

http://www.aftertherayne.com/supplies.htm

nbrown

936-203-3188

 

 

 

[Guest guest]

I make my matzo balls with butter! Talk about screwing with Kosher

traditions. I always add dill to the soup, it wouldn't be traditional

without the dill. Always the Herblady ;-)

 

I wish I could make kpreplach soup like my Aunt KittyKat did. Yummy.

My father, the non-Jew made the best meat knishes in the world. His

dough was paper thin and it all melted in your mouth.

 

When I eat meat I make a dynamite brisket, complete with the

Coca-Cola! You know Coca-Cola is the ancient secret ingredient, right?

LOL. I always buy my rugalach and hammentashen and challah, since I'm

a lousy baker.

 

Oh, that reminds me. My electronic-ignition gas oven shorted out in

the last hurricane a few weeks ago (as opposed to the hurricane last

week!), and I am going to try to bake my mother a birthday cake today

with a weird mishmash (Yiddish word) I'm putting together.

 

I have a big wok. I'm going to criss-cross two chopsticks on the

bottom, and put a baking pan, one at a time, on the chopsticks, and

put a lid on the wok and try to make that an oven. Think it'll work?

 

Now's when I wish I had the plans to rig a solar oven!

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[Guest guest]

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> Yes I treasure the family recipes I have and love the idea of handing

> them down. Dont think I will have anyone to hand them down to

though...

> so will probably just write them down somewhere and hope someone

wants

> them when I am gone.

>

 

I love these recipes and I am not Jewish.

I love to cook period. So you can send the recipes to me and I will

treasure them and so will my 6 kids. We all like to try new things and

we are very much into old Jewish ways.

 

Barbara