Sweet & Sour Meat Balls

by Mrs Marvel

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

Sauce

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.

Potato Kugelettes

by Mrs Marvel

This old newspaper clipping for a dish called Potato Kugelettes is a smaller portion than the last kugel recipe, and also utilizes a muffin tin to make mini kugel – maybe individual portions would be nice for a dinner party? They sound delicious!

Potato Kugelettes

2 cups potatoes, grated and drained

2 eggs

1 onion grated

3 T matzoh meal

1 tsp salt

3 T melted chicken fat

1/2 tsp baking powder

dash pepper

Heat oven to 350 degrees. Beat eggs well. Add all remaining ingredients and stir with fork until combined. Mixture will be thick. Place in well-greased muffin tins, filling each cup halfway. Bake uncovered for about 40 minutes, or until crisp and browned on top. Makes approximately 10 kugelettes.

Serve with apple sauce and sour cream.

Potato Kugel

by Mrs Marvel

Proceeding with another Jewish recipe, today we have Potato Kugel. This kugel appears to be a savory casserole type, rather than the more sweet kugel posted a few days ago.

Potato Kugel – 350 1 hour

Process in food processor:

4 medium potatoes

1-2 carrots

2 stalks celery

1 onion

Line colander with cheese cloth, drain above, squeezing out excess liquid

Place in bowl – add 3 eggs, 1/2 c matzo or cracker meal, 1 tsp salt – pinch of pepper

Add 2-3 TBSP oil

Put in greased pan 9×9

sprinkle with bouillon cubes (?)

Bake 1 hour

Pesach Sponge Cake (big cake)

by Mrs Marvel

Google tells me that pesach is another word for Passover. The sponge cake is tagged as “big cake” which I assume means it serves a lot.

Pesach Sponge Cake (Big cake)

Beat 7 yolks & 2 whole eggs – 10 minutes

Add 1 3/4 c sugar

Juice-rind-1 lemon

Beat 10 minutes, use 2x large eggs

Add 1 scant cup potato starch

Beat 10 minutes

Beat 7 whites until stiff – add pinch of salt. Fold in.

Bake 70 minutes 325º

 

Passover Prune Compote Cake

by Mrs Marvel

Prunes really have a bad reputation, but the really are a nice fruit in the plum family. They just happen to be associated with…regularity. They are a blue-black in color, and most people find them dried or stewed. You used to be able to find them fresh, although I think the demand has dropped off significantly since the 1970s. I have made upside down prune cake and it really was a lovely flavor. I hope you will try to give prunes a break and try this cake.

Compote is a popular way to serve fresh fruit dating back to the Middle Ages. As times and trends changed, it went from an appetizer to the dessert course. Compote is maybe similar to applesauce, but maybe more liquidy. I learned it was popular in Jewish cooking because it contains no milk.

Finally, a tube cake pan is the type angel food cake is baked in.

Passover 2021 begins at sundown March 27 and ends Sunday evening April 4th.

Passover Prune Compote Cake

Prune puree – 1 1/3 c

Separate 9 eggs

Beat yolks until thick

Add 1 1/4 c sugar + 1 1/3 tsp salt, beating constantly. Stir in 1 1/3 tsp lemon peel, 4 Tbsp lemon juice and cooled prune puree. Fold in 1 1/3 c matzo cake meal, 1 1/3 c finely chopped nuts.

Beat egg whites, add 1/2 c sugar and beat until very stiff. Fold into batter. 10″ ungreased tube.

Bake 350º 1 hour