Cooking recipes from "Cooking with Yiddishe mama" - page 43

I tweaked recipe for better results.

Apple Puree 1-2 Granny Smith apples 2 tsp lemon juice 1 tsp sugar Cake Oil or butter to grease the tins 4 large eggs, separated 1.

Serves 4 1 tablespoon + 2 teaspoons vegetable oil, divided 1 medium yellow onion, chopped 2 medium garlic cloves 1/2 teaspoon thyme .

Yield 6 servings 6 (5.

1 cup (200 gram) dry farro 1 cucumber, skin on, cubed 3 tablespoons parsley, roughly chopped 1/2 cup (75 gram) feta, crumbled 1/2 cup.

Yield: 16 (2 3/4–inch) cookies 4 1/2 ounces all-purpose flour (about 1 cup, spooned; 125 g) 2 ounces whole wheat flour (about 1/3 cup;.

Yield 2 servings 2 & 1/2 cups thinly shredded iceberg lettuce 8 large black olives from the can, drained and chopped 2 tablespoons th.

Serves 12 1-1/2 cups peeled, cooked shrimp meat 1/3 cup minced onion 1/2 cup melted butter 1 Tablespoon prepared horseradish 1 teas.

Yield 2 servings 3 cups green cabbage, thinly shredded 1 teaspoon apple cider vinegar 4 large pink radishes, shredded on a large hole.

Yield 2 servings 1 cup chickpea flour ¾ teaspoon kosher salt, divided 6 tablespoons olive oil, divided 3 ounces feta cheese, crumble.

Yield 6-8 servings (1 piece per serving) 1 & 1/8 cups dried apricots, chopped 1 & 1/2 cups raisins 1 & 1/2 cups processed bran cereal.

Makes 6 5-6-inch flat-breads Dough 6 tablespoons butter or kosher margarine, room temperature, cubed 150 ml boiled water 1/4 teaspo.

Yield 1 large serving 1 medium eggplant, peeled and medium cubed 1 medium tomato, cut into medium chunks 1 teaspoon parsley, finely c.

Makes 16 large cookies or 32 medium ones Cookies: 1/2 cup + 2 1/2 Tbsp softened butter 1 large egg 2 tsp orange zest 2 cups ground .

Yields 2 large servings 1 medium-large beet root, cooked or roasted 2 medium tomatoes, cut into medium chunks 1/4 cup red onion, thin.

Loving toasted walnuts, I tweaked Teri's recipe and result is delicious.

Yields 2 servings 2 medium-large regular potatoes, cooked in their skins, cooled, and cut into medium cubes 2 medium fresh corn cobs .

Makes around 1 & 1/2 cups 1/2 cup freshly squeezed lemon juice (5 medium lemons) 1/2 cup sugar 2 large eggs 8 tbsp unsalted butter quart.

Serves 6 1/2 cup pearled barley 1/2 large savoy cabbage, cored, thinly sliced (about 7 cups) 1/2 cup (80 ml) fresh lemon juice (from 2 lemon.

The recipe had never been documented and shows up in some community cooking books.

Cooking with Yiddishe mama1,004 recipes