Molly Goldberg Jewish Cookbook (15 page)

CARROT PUDDING

6 egg yolks

³
A
cup sugar

8 carrots, peeled and grated

(about 2 cups)
V3
cup matzo meal
V4
cup potato starch
V2
teaspoon salt
V*
cup sweet red wine

1 tablespoon lemon juice

2 teaspoons grated lemon rind 6 egg whites

Beat the egg yolks. Add the sugar, beating until thick, and light in color. Add the carrots, matzo meal, potato starch, and salt. Mix well. Add the wine, lemon juice, and lemon rind. Mix. Preheat oven to 375°.

135

The Molly Goldberg Cookbook

Beat the egg whites until stiff but not dry. Fold into the carrot mixture carefully. Pour into a greased 2-quart casserole or baking dish.

Bake for 45 minutes. Serve hot or cold as a vegetable.

POTATO CHARLOTTE

3 carrots, grated

³
A
cup water

5 potatoes, peeled, grated, and

drained
V4
cup matzo meal or cracker

meal

3
^e
gg y
^olks

2 teaspoons salt

V4
teaspoon freshly ground black

pepper 1 teaspoon sugar
^l
A
cup melted shortening

3 egg whites, stiffly beaten

Combine the carrots and water in a saucepan. Bring to a boil. Cook over medium heat for 10 minutes. Cool, but do not drain. Preheat oven to 350
⁰
.

Mix the undrained carrots with the potatoes, matzo meal, egg yolks, salt, pepper, sugar, and shortening. Fold in the egg whites thoroughly. Pour into a greased iVi-quart casserole.

Bake for 1 hour, or until set and browned on top. Serve as a vegetable or as a luncheon dish.

136

Vegetables

EGGS AND POTATOES

4 potatoes, peeled, boiled, and

sliced 6 hard-cooked eggs, sliced

1 cup sour cream

4 tablespoons butter

2 teaspoons salt

V4
teaspoon freshly ground black

pepper
Vi
teaspoon paprika

Using half of the above ingredients, line a buttered casserole with successive layers of potatoes, eggs, sour cream. Dot with half the butter, and sprinkle with half of the salt, pepper, and paprika. Repeat, using up the balance of the ingredients.

Bake in a 350
⁰
oven for 35 minutes. Serve as a luncheon dish or for a light supper. It may also be served as an accompaniment to a fish course.

STUFFED POTATO BALLS

4 cups mashed potatoes

2 eggs

V4
cup cracker or matzo meal

\Vi
teaspoons salt

Vi
teaspoon freshly ground black

pepper 34 cup ground cooked beef,

chicken, or liver 2 teaspoons grated onion 2 tablespoons melted shortening Fat for deep frying

Mix the potatoes, eggs, cracker meal,
V2
teaspoon of the salt, and

*37

The Molly Goldberg Cookbook

V4
teaspoon of the pepper together until smooth. Break into 12 pieces. Pat each one down on a lightly floured board.

Mix the beef, onion, shortening, and remaining salt and pepper together. Place 1 teaspoonful of the mixture on each piece of dough, and pinch the edges together to form a ball.

Heat the fat to 370
⁰
and drop the balls into it. Fry until browned. Drain. Serve instead of potatoes. If desired, smaller versions of these potato balls may be made and served as
hors d'oeuvres.

STUFFED POTATOES

6 Idaho potatoes, baked

2 teaspoons salt

V4 teaspoon freshly ground black

pepper 4 tablespoons butter 4 tablespoons sour cream 4 tablespoons cottage cheese

^ie
gg

1 tablespoon chopped chives,

scallions, or onions (optional)

Cut the top third lengthwise off the potatoes. Remove the pulp and mash, but reserve the shells. Add the salt, pepper, butter, sour cream, cottage cheese, egg, and chives. Beat together until light and fluffy. Stuff the shells. Bake in a 425
⁰
oven for 10 minutes.

Chanukah
is the Festival of the Lights, and everybody exchanges gifts. It lasts for eight days and each day another candle is lit on the eight-branched candelabra to celebrate

138

Vegetables

the recapture of the Temple by Judas Maccabeus. When the Temple was taken back from the Syrian King there was only enough holy oil so that the candelabra could be lit for one day
_y
but there was a miracle and the candelabra burned for eight days. Maccabeus made this a holiday and that is why it is called the Festival of the Lights.

I don't know why my potato
kugel
always seems right for
Chanukah—
maybe because it's light. Try it.

POTATO KUGEL (PUDDING)

6 potatoes

1 onion, grated

2 egg yolks, beaten

4 tablespoons cracker or matzo meal

1 teaspoon baking powder
1V2
teaspoons salt

V\
teaspoon freshly ground black

pepper 4 tablespoons melted butter or

chicken fat

2 egg whites, stiffly beaten

Peel and grate the potatoes into salted water. Preheat oven to 375°.

Drain the potatoes well. Combine in a bowl with the onion, egg yolks, cracker meal, baking powder, salt, pepper, and 2 tablespoons of the shortening. Mix together well. Fold in the egg whites carefully but thoroughly.

Pour the mixture into a greased iVi-quart baking dish. Pour the remaining shortening on top.

Bake in a 375
⁰
oven for 1 hour, or until the mixture is set and lightly browned on top.

Serve with meat, poultry, or fish dishes.

*39

The Molly Goldberg Cookbook

RICE KUGEL (PUDDING)

1Y2
cups rice

4 cups water

1^2 teaspoons salt

6 eggs

^l
A
cup sugar

Vi
cup seedless raisins

Y$
cup melted shortening

Combine the rice, water, and salt in a saucepan. Cover, bring to a boil, and cook for 10 minutes. Drain any remaining liquid. Preheat oven to 375
⁰
.

Beat the eggs and sugar together. Add the rice, raisins, and shortening. Mix well. Pour into a well-greased 2-quart casserole.

Bake for 30 minutes, or until set and browned. Cut into squares and serve hot in place of potatoes.

CABBAGE KUGEL (PUDDING)

4 tablespoons shortening

4 cups finely shredded cabbage

6 slices white bread, trimmed

1 cup boiling water

Vi
cup sifted flour

Vi
cup ground blanched almonds

V4
cup white raisins

1 teaspoon salt

2 teaspoons lemon juice 4 egg yolks

4 egg whites, stiffly beaten

Melt the shortening in a skillet. Add the cabbage and cook over low heat for 45 minutes, stirring very frequently. Chill for 3 hours. Soak the bread in the water for 5 minutes. Drain and mash. Mix

140

Vegetables

the flour, almonds, raisins, salt, lemon juice, egg yolks, and the bread until very smooth. Add the cabbage; mix lightly. Fold in the egg whites carefully but thoroughly. Pour into a greased baking dish or casserole. Bake in a 350
⁰
oven for 35 minutes, or until browned and set.

BARLEY KUGEL (PUDDING)

4 cups stock or canned con-

somm6
\Va
cups pearl barley 1 teaspoon salt
V\
teaspoon pepper

1 cup chopped mushrooms

2 eggs, beaten

Bring the stock to a boil in a saucepan. Add barley, salt, and pepper, stirring constantly. Cook over medium heat for 10 minutes, stirring occasionally. Cover and cook over low heat 45 minutes. Add the mushrooms and cook 10 minutes longer, or until barley is thick and soft. Preheat oven to 350
⁰
.

Add the barley to the eggs, mixing steadily to prevent curdling. Pour into a greased baking dish.

Bake 35 minutes, or until set and lightly browned.

Serve with any meat or poultry dish.

Succoth
is known as the Festival of the Tabernacles, and a
succoth
is a small hut covered with vines and leaves. Inside, the walls and the ceiling are covered with fruits and vegetables. Like Thanksgiving,
Succoth
is a holiday that celebrates the harvest. I am always surprised when My

141

The Molly Goldberg Cookbook

Sammy tells me that every country and every religion of the whole world has a holiday something like
Succoth.
But then I think, why not? Why not? Since everybody is people, so why shouldn't everybody have the same kind of a holiday? And be thankful for all the good things God gave us?

It's funny the way certain dishes become a favorite for certain holidays. Well, the Cabbage Strudel is my favorite— but I'll tell you a secret, I make it when the mood overcomes me, holiday or not!

CABBAGE STRUDEL

2Y2
cups sifted flour

V2
teaspoon baking powder

2 teaspoons salt

^ie
gg

6 tablespoons salad oil

34 cup ice water

Vi
cup chicken fat or butter

6 cups finely grated cabbage

1 onion, chopped

V4
teaspoon freshly ground black

pepper
Vi
teaspoon sugar

142

Vegetables

Sift the flour, baking powder, and
Vi
teaspoon of the salt into a bowl. Make a well in the center. Place the egg, 4 tablespoons of the salad oil, and the ice water in it. Work in the flour until a dough is formed. If too soft, add a little more flour. Knead until smooth and elastic. Cover the dough with a warm bowl while preparing the filling.