Matzah Kugle
This dish is simple delicious. It can be made ahead
and refrigerated. Leftovers are welcome at our house!
6 pieces of Matzah
1 dozen eggs
1 cup sugar
1/2 tsp. cinnamon
1 tsp salt
1 cup raisins
8 grated apples (tart ones are best)
grated rind of 1 orange
1/2 cup melted butter
1 cup chopped almonds
Crumble pieces of Matzah into water and soak until soft (do
not drown!); squeeze out the excess moisture with your hands.
Beat the eggs. Ad sugar, salt, and cinnamon, beating till well
blended. Stir crumbled matzahs, raisins, almonds, apples, and
orange rind into the egg mixture. Turn it all into a well-greased
9 X 13 pan. Sprinkle more cinnamon and sugar on top and pour the
melted butter on top of that. Bake at 350 for about 45 minutes,
until firm and nicely brown.
Chicken Soup with Matzah Balls
Chicken Soup Stock
Start with a 4-5 pound chicken or use the back and the insides
of the chickens you might be serving.
3 quarts of water
2 onions,
3 carrots
2 pieces of celery, stalks, and tops
1 TB salt
Several good shakes of garlic powder
1/8 tsp pepper
1/2 tsp. dill weed
Clean the chicken thoroughly; clean and cut up the vegetables.
Add all of the ingredients to the water and bring to a boil. Then
lower the heat. Simmer for 2 hours. Pour the soup through a colander,
and refrigerate broth for 2-3 hours, until the fat forms a layer
at the top. Save the carrots aside. Remove the layer of fat and
return the broth and carrots to the pot to reheat. This will boil
down to about 2- 2 1/2 quarts of soup. If you want to stretch
it a little, add more water and a few chicken bouillon cubes (when
n one is looking).
Matzah Balls (a.k.a. Knaidlekh)
1 Cup Matzah meal
1/2 cup water
1/3 cup vegetable oil or chicken fat from the stock
4 eggs
1 tsp. salt
dash of pepper
Traditionally, Matzah balls are made with "schmaltz",
rendered chicken fat.
Beat the eggs, Add water, oil, salt, and pepper to the eggs;
mix well. Add the Matzah meal nad stir thorougly. Refrigerate
for 1 hour. Bring a pot of slightly salted water to a rolling
boil. Form the Matzah meal mixture into 1 " size balls and
drop (gently, please) into the water. First they sink, but then
they should rise to the top. Cook 20 minutes. You may set these
aside and later add them to the soup, before serving. Makes about
30 -1" balls.
