RECIPES FROM THE 2024 AND 2025 JGSWVO ANNUAL POTLUCKS
620 Club Coleslaw
Rugelach
Chocolate Covered Matzo
Mediterranean Layered Hummus Dip
Sweet Lokshen Kugel
Grandma Sophie’s Noodle Kugel
Quinoa Tabbouleh Salad
Pickled Cherries
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 is 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
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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
3/4 cup raisins to sweeten up mix
1/2 cup brown sugar or date sugar
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!!
| RECIPES FROM THE 2024 AND 2025 JGSWVO ANNUAL POTLUCKS |
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.”
Pickled Cherries
Edward Winter
The recipe comes from a book by Catherine Plagemann called “Fine Preserving.” This is a great book if you can find it. Her descriptions, along with the recipes, are great. She calls the cherries “kippered cherries,” but in my opinion they are pickled cherries.
I started with my tart cherries. The variety we grow is Mt. Montmorency cherries.l pitted them by hand by pinching out the seed.
Put the cherries in a crock and cover with cider vinegar. Let it stand for 3 days. Drain and measure the cherries and add a cup of sugar for each cup of fruit (I added about 1/2 cup of honey instead of sugar).
Let stand for 3 more days and stir. Put a half stick of cinnamon in each freshly washed pint jar. Add the cherries and seal. No cooking or processing is needed.
