Kohathite: 04/07/20

Tuesday, April 7, 2020

Happy Rosh Chodesh Nisan Greeting Card | 10 Free Modern Cards | Happy New Month | First Jewish Month

Happy Rosh Chodesh Nisan Greeting Card | 10 Free Modern Cards | Happy New Month | First Jewish Month

Happy Rosh Chodesh Nisan Greeting Card

Happy Rosh Chodesh Nisan Greeting Card

Beolas | Passover Dish | Kosher Diet Food Recipe

BEOLAS

Take six eggs. Beat them until very light.

Add a little fine meal, just enough to give it consistency;

Drop this from the point of a spoon into boiling olive oil or fat.

When light brown, take out, and drain.

Serve cold with a syrup made of water, cinnamon and sugar.

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Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

Cocoanut Pudding | Passover Dish | Kosher Diet Food Recipe

Cocoanut Pudding | Passover Dish | Kosher Diet Food Recipe

COCOANUT PUDDING

One grated cocoanut, six eggs, grated rind and juice of two lemons, one cup of granulated sugar and the milk of the cocoanut;

Beat the yolks of the eggs with the sugar and the grated rind of lemon until light and creamy;

Add gradually the cocoanut and the beaten whites of the eggs, and lastly put in the milk of the cocoanut, to which has been added the juice of the lemons.

Bake in a moderate oven for half an hour and serve quite cold.

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Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

Potato Plum Knoedel (Hungarian) | Passover Dish | Kosher Diet Food Recipe

POTATO PLUM KNOEDEL (HUNGARIAN)

Peel and cook seven or eight large potatoes, place in a bowl, add salt, four whole eggs, one and one-half tablespoons of melted chicken fat and a little more than a cup of matzoth meal.

Knead in bowl to smooth consistency.

Take a handful at a time, pat smooth and flat, in the centre put a tablespoon of prune jam, form into a dumpling, place dumplings in boiling salt water, kettle half covered and allow to cook twelve to fifteen minutes.

Take out with strainer and serve hot.

Have ready a cup of hot melted chicken fat and sugar and cinnamon.

Serve over knoedel to taste.

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Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum