Cheesy
Potato Kugel
Submitted
by: Sandi |
3 pounds
peeled and shredded potatoes
4 eggs
Salt and pepper to taste |
1/4 cup and
1 tablespoon olive oil
1 onion, chopped
2 1/2 cups cheddar cheese, shredded |
| Preheat
oven to 350 degrees. Grease a 9x5 inch loaf pan. Place potatoes in a colander and squeeze out
moisture. In a large bowl combine eggs, salt, pepper,
oil and onion. Place potatoes and cheese in the
bowl and mix well. Pour mixture into the prepared
loaf pan. Bake at 350 degrees for 1 hour. Raise heat to
450 degrees and bake for 5 to 10 minutes until
browned, serve hot.
Makes 12 servings |
Sufganiot
Submitted
by: Sandi |
2 1/2
teaspoons active dry yeast
1/4 cup white sugar
3/4 cup warm milk (110 degrees)
2 1/2 cups all-purpose flour
2 egg yolks
1/4 teaspoon salt
1 teaspoon ground nutmeg |
2
tablespoons butter, softened
1/2 cup drained cottage cheese
1 egg
2 tablespoons white sugar
1 teaspoon vanilla extract
2 cups vegetable oil
1/2 cup confectioners' sugar |
| Dissolve
the yeast and 2 tablespoons white sugar in the
warm milk. Sift flour into a large bowl, make a well in
the center and add the yeast mixture, egg yolks,
salt, nutmeg, butter and remaining sugar. Stir
flour into center. Once combined turn dough out
onto a lightly floured surface knead until dough
is elastic. Cover and let dough rise overnight in
the refrigerator. Remove dough from the refrigerator and roll on
a lightly floured surface to 1/8 to 1/4 inch
thick. Cut into 2 inch rounds. Cover and let rise
for about 15 to 20 minutes. In a medium bowl combine the cottage cheese,
egg, 3 tablespoons white sugar and vanilla. Beat
until well combined. Form dough rounds into a ball and insert about
2 teaspoons of cheese filling into half of the
rounds and 2 teaspoons of preserves into the
other half. In a heavy pot, pour in oil to about the 2 1/2
inch mark. Heat to 375 degrees. Drop sufganiot
(doughnuts) into the oil, turning when browned.
Drain on paper towels and roll in confectioners'
sugar. |
Vegetable
and Feta Latkes
Submitted
by: Sandi |
2 1/2 cups
grated zucchini
1 cup peeled and shredded potatoes
1 cup shredded carrots
1/2 teaspoon salt
3 eggs, lightly beaten
Salt to taste |
Freshly
ground black pepper
3/4 cup matzo meal
1/2 cup chopped fresh parsley
1/2 cup crumbled feta cheese
1/4 cup vegetable oil
|
| Place
the zucchini, potato and carrots in a colander,
place paper towels or a cheesecloth over the top
and squeeze out as much moisture as possible.
Sprinkle salt over the vegetables and let them
drain for 15 minutes. Squeeze vegetable again in
paper towels. In a large mixing bowl combine eggs,
vegetables, salt and pepper. Mix well. Stir in
matzoh meal or flour, parsley and feta. Heat vegetable oil in a large frying pan.
Place vegetable mixture, formed into pancake
sized cakes in hot oil and fry until golden brown
on both sides. (Cook two to three minutes per
side). Add more oil as needed to keep cakes
frying up well. Drain fried latkes on paper
towels |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|