This one had me turning to the internet to find out exactly what a Hamentashen is. As it turns out, these are a traditional Jewish cookie, most commonly associated with Purim. Purim is a holiday to celebrate the deliverance of Jews in the 4th century from a death sentence, and is related to the villain who was named Haman. Purim takes place in the springtime (we just missed it in March). I’m not going to try to define this holiday more than that as I don’t want to get anything wrong. I recommend jumping over to Chabad.org for their description, or this one from Brittanica.com. Both sites indicate it is a holiday of great joy!

Hamentashen (alternately, hamentash) are made first as a round disc that is then folded into a three cornered pastry and include fillings, such as poppy seed or fruit. For more on this, I’ll refer you to Wikipedia. There’s so much out there on the history and methods for making hamentashen! Next post I will share some other fillings.


Dough 1/2 lb butter, 1 lb cream cheese, 2 c flour – wrap in plastic and chill at least 3 hours – roll out on confectioners sugar

12 oz pitted prunes, cut up, 1/2 c chopped almonds, 1 1/2 c orange marmalade, 1/2 tsp cinnamon, 2 Tbsp lemon juice, cook a few minutes until thick

Bake 375ยบ 30 min

Chopped Liver

This one is a hard stop for me, but I know other people like it. You will often find chopped liver on the menu of good Jewish delis. The recipe references “fat” to be added. During rationing, fat was saved and then used in cooking to replace butter and oil. You may want to use mayonnaise here.

Chopped Liver – serves 6-8

Boil 1 lb liver & onion for 10 min

Skin liver, discard onion

Chop liver, 1 onion, 2 hard boiled eggs, 1 tsp salt, 1/4 tsp pepper, 3 Tbsp fat

Chopped Herring

I am not going to try to give you a history of chopped herring, when one has already been written quite well. Please jump over to MyJewishLearning.com to read all about this interesting food.

Chopped Herring

1 lb jar filet herrings – wash thoroughly. Grind coarsely. Add 1 gib onion, 1/2 apple, 4 hard cooked eggs

Add 1/8 c white vinegar, 1/8 c water, 1 Tbsp sugar, 1/8 tsp white pepper, 1 Tbls bread crumbs

Sweet & Sour Meat Balls

I hope everyone had a great Easter! We spent it out of town with just my little family & it was perfect. I didn’t add any posts last week, and I’m struggling this week. WordPress – which hosts my sites – has made some changes, which I have been resisting for a long time, but they are now in place. The changes are not going to impact this site, just the backend of things, where I write. So, bear with me while I learn to navigate this system. I’m not quite a dinosaur, but I do like things “the way they were” so these changes will just take some time for me.

Sweet & Sour Meat Balls

1 lb meat – ground (beef??)

1/2 c water

1/2 c matzo meal (less)

1 grated onion

1 egg

1 tsp salt

1/8 tsp pepper

Make little balls, chop thoroughly


1/2 c sugar

1 pt boiling water

1/2 tsp salt

1/8 tsp pepper

1 c stewed tomatoe

1 onion chopped

1 Tbl green pepper (chopped)

1 tsp citric acid

ginger snaps (??)

Melt sugar in saucepan until light brown. Pour in boiling water. Add rest ingredients when boiling. Add meat cook 1 1/2 hours.