Recipes from the 2024 JGSWVO Annual Potluck
620 Club Coleslaw (modified)
Edward Winter
“My father’s 620 Club was in downtown Minneapolis from 1932 to 1969. They specialized in turkey.”
Read an article about the 620 Club written by Edward and his sister Jane.
1 head of cabbage shredded
1/2 green pepper cut fine
1 carrot grated
2 slices of red pepper cut fine
1 medium onion chopped
1/2 tablespoon prepared yellow mustard
1/2 cup of honey
Salt and pepper to taste
1/2 cup apple cider vinegar
4 tablespoons toasted sesame oil
Marinate for six hours and toss frequently
Rugelach
 Reeva Kimble
Dough
8 ounces cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1/4 cup granulated sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
Filling
1/4 cup light brown sugar, packed
6 T granulated sugar
1 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, chopped
1/2 cup apricot jam
Glaze
1 egg beaten with 1 tablespoon milk, for egg wash
3 T sugar
1/2 t cinnamon
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour or more.
To make the filling, chop walnuts and raisins together into small chunks. Then combine with 6 tablespoons of granulated sugar, the 1/4 cup brown sugar, and 1 teaspoon cinnamon. Toss.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves. Then sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges, cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1/2 teaspoon cinnamon and sprinkle on the cookies. Bake for 20 minutes, or until lightly browned. Remove to a wire rack and let cool.
Note: Allow lots of time to make these, for the dough must be chilled twice (minimum one and a half hours).
Makes about 48
Chocolate Covered Matzo
Karen Hamilton
The recipe appears on allrecipes.com.
Mediterranean Layered Hummus Dip
Michael Sussman
The recipe appears on liveeatlearn.com.
“Note: I left out the pepper and olives and added pita chips.”
Sweet Lokshen Kugel
Lee Miller
The recipe appears on toriavey.com.
“Note: I added one cup dried apple and reduced sugar to 2/3 cup”
Grandma Sophie’s Noodle Kugel
Richard Levy
“My mother’s version of my Grandma Sophie’s original recipe.”
Quinoa Tabbouleh Salad
Karen Hamilton
The recipe appears on simplyquinoa.com.
“I used cherry tomatoes and halved them, and cut up the cucumbers rather than slice them. I also doubled the recipe for our group.”
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