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Chopped herring (forshmak)     111111.JPG



  • 4 salt herring filets 
  • 1 finely chopped onion 
  • 2 tbs. salad oil 


Fillet the herring carefully. Soak salt herring filets overnight in cold water. Remove skin and bones. Change water in which the herring is soaking at least twice. Drain. Finely chop the herring. Chop the onion. Combine with the herring.  Add salad oil. Chop again. 


Small Potato Knishes         111111.JPG



  • oil for baking sheet or Pam                                                                            
  • 2 tablespoons margarine
  • 1 teaspoon Salt
  • 3 cups Mashed potatoes 
  • 2 Eggs — slightly beaten
  • 1/8 teaspoon Black pepper
  • 3/8 cup Matzo meal
  • 1 Egg yolk
  • 1 tablespoon Water


In medium sized bowl, combine mashed potatoes with eggs, fat, salt, pepper, 
and matzo meal.  Fry a chopped onion till brown and add 
to mixture as well. Form into golf balls. Brush with watered down egg yolk. Place on a greased baking sheet and bake in a preheated 400F oven for 20 minutes or until browned.


Potato Latkes            111111.JPG



  • 6 peeled potatoes
  • 2 eggs
  • vegetable oil 
  • salt, pepper  to taste 




Shred potatoes; add  eggs, pepper and salt to the potato mixture. Heat vegetable oil in the frying pan over medium heat. Add 1 tbs. latke mixture for each latke. Flatten slightly to make an even pancake. Fry over medium heat until golden brown on one side, turn over and fry on the other side. Add oil, if needed.


Knishes (liver and potatoes)                             111111.JPG



  • 1/2 teaspoon Baking powder
  • 1 egg
  • 1/4 cup of vegetable oil 
  • 2 cups flour

Potato filling 

  • 4 cooked and mashed potatoes
  • margarine
  • salt to taste
  • pepper to taste

Liver/Beef filling 

  • ½ pound broiled liver
  • ½ pound Ground beef (sautéed)
  • 1/2 cup Potato (mashed)
  • 1 Egg
  • 1 Onion (minced and browned )
  • 1 tablespoon Oil
  • 1/2 teaspoon Salt



Combine flour, baking powder, and salt into a bowl. Beat egg, oil, and 
water and add to the flour mixture. Knead lightly until dough is soft; it’ll be slightly oily but not sticky. Cover and set in a warm place for 1 
Make filling. For either filing, combine all ingredients and mix well.
Divide dough in half and roll as thin as you can into a rectangle. 
Spread the filling on long side of the dough and roll it. 
Cut into 1-in. slices. Pull ends of the dough over the filling and tuck 
into the knish to form small cakes. Place on a well-greased baking sheet. Bake in a 375F until brown oryou can just fry it.




Roasted Red Pepper Dip      111111.JPG



  • 1 7-oz jar roasted red sweet peppers
  • 1 teaspoon vinegar
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon garlic powder
  • 1/3 cup sour cream
  • 2 teaspoons chopped fresh parsley


Drain roasted peppers. Chop and set aside 2 tablespoons of the roasted peppers. In a food processor bowl or blender container combine remaining roasted peppers, inegar, lemon-pepper seasoning and garlic powder. Cover and process or blend until mixture is smooth, scraping sides as necessary. Stir in sour cream, reserved roasted peppers and 1 teaspoon of the cilantro or parsley. Transfer to a serving bowl. Sprinkle remaining cilantro on top. Serve immediately (or cover and refrigerate for up to 24 hours.) Serve with vegetables.


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