Page 12-THE NEWS-April 1981
JCC Purim Festival
“Rrrr** - Mrs. Randee Klugman watches
Marvin Birastock helping Laurie with drill
preM.
**Goodies** - Mrs. Rozanne Sklar and
Cammie making Hamentaschen in JCC
kitchen. (photos/T. Lee Keene)
irS EVERYBODY'S CENTER
♦ MjA
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Happy Passover
to
Yam
from
the Staff
and Sponsors
of
The Charlotte
Jewish News
n.i4iU i0funt.
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CALL FOR SHOWING:
552-8811
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Passover Recipes
Puff Shells
1 cup boiling water
1/3 cup peanut oil
tap. salt
2 tsps. sugar
1 cup cake meal
4 eggs
In a saucepan, combine the boiling water, oil, salt and sugar and
bring to a slow boil. Reduce heat; add cake meal all at once. Stir
vigorously over low heat until mixture forms a ball and leaves the
sides of the pan. Remove from heat. Add unbeaten eggs one at a
time, beating very thoroughly after each addition until dough is
smooth and thick, Drop by heaping tablespoon onto well greased
cookie sheet, about 2 inches apart. Bake in a 4(X)° oven about 40
minutes or until puffed and golden brown. Do not open oven door
during early part of baking. Cool, cut off tops, remove excess
doughy portions and put back in oven to dry out, if desired. Pill with
sauteed chicken livers, and replace tops. Yield 8 puffs.
(Recipe from Manischewitz Menus for Passover)
Potato Knaidlach
2 eggs
tsps. salt
2 tbsps. grated onion
1/3 cup potato flour
3 tbsps. matzo meal
4 cups grated drained potatoes
“First Arrivals” - Mrs. Patti Weisman
with Ahby and Lauren.
Beat the eggs, salt and onion together. Stir in the potato flour,
matzo meal and potatoes. Shape into P/4-inch balls. C!ook in salted
water 20 minutes or until they rise to the top. Drain. May be served
with meat dishes, too. Makes about 18.
Apple Charlotte
3 egg yolks
2/3 cup sugar
Dash salt
2 cups grated apples
1/3 cup matzo meal
2 tsps. grated lemon rind
1 tbsp. slivovitz (plum brandy)
4 tbsps. ground pecans
3 egg whites, stiffly beaten
Beat the egg yolks, sugar and salt until thick and lemon colored.
Stir in the apples, matzo meal, lemon rind and slivovitz. Fold in the
egg whites. Turn into a greased 8-inch spring form. Sprinkle the
nuts on top. Bake in a 350° oven 35 minutes or until brown and firm.
Cook before removing sides of pan. Serves 6-8.
Matzo-Farfel Charlotte
2 cups matzo farfel
3 egg yolks
2/3 cup sugar
V* cup sweet red wine
‘/2 tsp. salt
2 tsps. grated orange rind
2 tbsps. salad oil
3 egg whites, stiffly beaten
egg yol
Stir in the wine, salt, orange rind, oil and farfel. Fold in the egg
whites. Turn into a greased lV2-quart baking dish. Bake in a 350°
oven 30 minutes or imtil browned. Serves 6-8..
Fluffy Walnut Cake
■Va cup matzo meal
■Va cup potato starch
Vi tsp. salt
6 egg yolks
VA cups sugar
1 cup orange juice
1 ‘/i cups ground walnuts
1 tbsp. grated lemon rind
6 egg whites, stiffly beaten
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.
Turn into a 9-inch pan. Bake in a 325° oven 1 hour or until browned
and the cake shrinks away from the sides of the pan. C!ool on a cake
rack. Serves 6-8.
(Recipes from Jennie Grossinger’s The Art of Jewish Cook
ing)
Dry Bones
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