To me this looks like basic fried rice, but it was considered “Chinese” rice by the original owner of this card. I can think of many ways I would change this, including adding sesame oil, chopped carrot and sesame seeds. There’s no oven temp here, so I’d guess at 325 and check it after 10 … Continue reading
Here is another recipe for Mondel bread, similar to the previous recipe for Passover Mondel Bread. You may remember that Mondel bread is actually a twice-baked biscuit similar to a biscotti. The two oven temperatures shown on the card are for the first and second baking. Since it doesn’t say how long to bake them, … Continue reading
Kishka is a traditional Jewish sausage which originated in Europe and literally translates as “intestine.” This may be due to the antiquated use of intestines for the casings of sausages. These days, modern Kishka is made with synthetic casings. In this recipe’s case, a casing is not used at all. The ingredients are combined, formed … Continue reading
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 … Continue reading
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 … Continue reading
Gram's Recipe Box 