NEW WORLD VARIATION RECIPES
Kasha Varnishkas
Noodle Kugel
Passover Apple Crisp
New England Charoses
Kasha Varnishkas
Stephanie Sarnoff
Ingredients:
2 large onions sliced in rounds
2-3 tablespoons margarine,butter, olive oil or chicken fat
1 large egg,slightly beaten
1 cup whole kasha
3 cups water or chicken stock
salt and pepper to taste
8 oz (or so) uncooked bow tie noodles
chopped fresh parsley is optional
Directions:
Saute the onions in oil or fat ,covered, until golden and set aside.
In small bowl, beat the egg and stir in the kasha, Mix to coat all the grain.
Put kasha in the same frying pan, flatten, stir, break up the egg coated kasha with
a fork or wooden spoon, until egg has dried on the kasha and the kernels are mostly
separate.
Add the water or stock to frying pan and bring to a boil. Add the onions and cover ,
cook over low heat, steaming the kasha for about ten minutes. Check to see if kasha
is tender and liquid absorbed. If not, cover and continue steaming a few minutes more.
When kasha is ready, combine with the noodles. Make them in proportion to your preferences.
Adjust seasoning, with salt and pepper, as desired. Optional, add chopped parsley.
Enjoy!
Notes: Be careful not to allow the egg to dry hard on the bottom of the pan. Keep stirring, and keep the heat low. You can also try heating the kasha without the egg to toast it, see what happens! This recipe is my own tweaked version of the original one, that came from the Holocaust Survivors' Cookbook.
Noodle Kugel
Leah-Maggie Garfield
Cook a package or more of egg noodles. (12 oz or two 8 oz)
Drain and set aside.
Butter an 11 x 14 glass pan.
Mix into Noodles:
One big can of fruit cocktail - save a little of the juice to pour over the top at the end
6 eggs already beaten
Raisins to sweeten up mix 3/4 cup
Brown sugar or date sugar 1/2 cup
1 tsp cinnamon
Place in buttered flour-dusted pan. Cook in 375 degree oven until the kugel is stuck to itself and the top is browning (Approx. 30- 40 minutes).
Passover Apple Crisp
Wendy Jett
(adopted and compiled from many different recipes over years, but I have served this at every Passover for at least ten years)
4-5 granny smith apples
1-1/2 C sugar
4 T cinnamon
4 T margarine or butter, melted or softened.
1-1/2 C matzo meal
Heat oven to 350 degrees. Peel, core and slice apples. Toss apples with lemon juice, 1/2 cup sugar and 2 tablespoons cinnamon. Set aside. In a small bowl, toss together matzo meal, remaining 1 cup sugar, remaining 2 tablespoons cinnamon, and melted butter/softened margarine.
Grease a 10x10 square pan (or similar sized pan), and pour in apple mixture. Pour matzo meal mixture on top of apples. Bake at 350° for 1 hour or until brown. Let cool for 10 minutes. Enjoy!
New England Charoses
Wendy Jett
In a large bowl:
1) Add equal parts:
Granny Smith apples (or preferred variety), enough for a crowd, remove skin & chop
Pecans, chopped
2) Coat entire mixture with:
Vermont maple syrup (try Grade A dark amber or Grade B for stronger taste). You can be generous in your syrup usage.
3) Stir together. Try to save some for yourself, because everyone will want it!!
©2024 JGSWVO
