Potato Kugel

1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
Pepper to taste
6 potatoes, peeled
2 eggs
1 large onion, chopped
1/4 cup vegetable oil

Stir together dry ingredients and set aside.

Grate potatoes into ice water to prevent discoloring.

Squeeze out all liquid; add eggs and mix well. Add dry ingredients. Saute onion in oil until golden; add to batter and mix well.

Pour into an oiled 15 x 10-inch jellyroll pan. Bake at 350 degrees F and cut into squares. Return to oven and bake 30 minutes longer.

Serve hot with accompaniment of choice: apple sauce; yogurt, sour cream.

Pickled Herring

3 mild herrings
1 large Spanish onion sliced
1 teaspoon mixed pickling spices
1 lemon, sliced or 2 1/2 tablespoons lemon juice
2 bay leaves
10 peppercorns or scant 1 teaspoon cracked pepper
1 cup water
1/4 cup vinegar
1 tablespoon brown sugar

Wash herrings, removing head, tail and fins. Soak in cold water to cover for several hours.

Combine spices, lemon, bay leaves, peppercorns with water, vinegar and brown sugar. Bring to boil, set aside to cool.

Slice fish into 1-inch slices. Place in sterilized pickling jar. Add sliced onions and cooled liquid to jar and cover. Shake to mix contents. Set in refrigerator for 2 to 3 days. Check occasionally to shake and push down onions. Bring up bottom pieces of fish to get top pieces down into liquid.

Roast Chicken with Matzah Onion Stuffing

1 (3 1/2 pound) chicken
1/3 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 tablespoon oil
Matzah Onion Stuffing

Discard excess fat from chicken. Mix salt, pepper, cumin, turmeric and oil. Rub chicken over all with mixture. Spoon stuffing into chicken. Set in a roasting pan and roast at 400 degrees F for about 1 1/4 hours, basting occasionally.

Serves 4.

Matzah Onion Stuffing
2 matzahs
1/2 cup hot chicken soup
2 tablespoons oil
1 large onion, chopped
Salt and pepper
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 egg, beaten

Crumble matzahs into a bowl and pour chicken soup over them. Heat oil in a frying pan and add onion, salt, pepper, cumin and turmeric. Cook over medium heat, stir often, until tender and golden brown. Add to matzah mixture and let cool. Stir in egg and taste for seasoning.

Chanukah Dreidel Cookies

1/2 cup butter or vegetable shortening
1 cup granulated sugar
1 egg
1 teaspoon grated orange peel
2 tablespoons orange juice
1 cup ground Brazil nuts
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon almond flavoring

Cream together butter or shortening and sugar until light and fluffy. Stir in egg, orange peel, orange juice and Brazil nuts.

Sift together flour, baking powder, and salt. Add to the creamed mixture. Mix well. Stir in almond flavoring. Chill several hours.

Roll out dough 1/8 inch thick on a lightly floured board. Cut into dreidel shapes. Bake on ungreased cookie sheets in a moderate oven, 375 degrees F, for 8 to 10 minutes. If using 2-inch cookie cutters, makes about 5 dozen cookies.

Sfganiyout (Chanukah Jelly Doughnuts)

2 packages yeast
1/3 cup granulated sugar
3/4 cup water
1/4 cup orange juice
1/3 cup margarine
1/2 teaspoon salt
4 or 5 cups all-purpose flour
3 egg yolks

Mix water, sugar, juice, and yeast. Let stand 10 minutes.

Melt margarine and add to yeast mix. Beat in eggs and salt. Add flour, mixing by hand to form a soft dough. Let rise 1 1/2 hours.

Roll dough 1/4 inch thick and cut circles (approximately 2 inches). Let circles rise 1/2 hour.

Deep fry at 400 degrees F for about 3 minutes, turning once. Pipe in jelly and roll in sugar.

Mandel Brot

3 eggs
3/4 cup granulated sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
3/4 cup oil
Dash salt
2 1/2 cups all-purpose flour
1 teaspoon baking powder
2 cups broken nuts (walnuts or pecans)

Mix eggs, sugar, extracts and oil in blender all together.

In dry bowl, put flour and baking powder. Add egg mixture to flour. Add heaping 2 cups broken nuts (bigger than chopped).

Spray cookie sheets with Pam.

Divide batter into thirds, place 3 rows of batter on sheets Bake 20 to 25 minutes at 350 degrees F. As soon as possible, slice 1/2 inch thick on 2 cookie sheets, sprinkle both sides on mandel slices with cinnamon and sugar. Put back in 250 degree oven 1 hour to dry. Will keep in tins forever!

NOTE: Batter may be extreme sticky.

Halvah

2 cups Cream of Wheat
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
2 cups ground walnuts
4 eggs
1 teaspoon powdered cinnamon

Syrup
2 cups granulated sugar
3 cups water

Cream butter; add sugar and beat. Add eggs one at a time and beat well. Add Cream of Wheat, ground walnuts and cinnamon. Pour in greased 9 x 14-inch Pyrex pan and bake at 350 degrees F for 35 to 40 minutes.

Syrup: Boil sugar and water for 30 minutes to make syrup. Ladle COOL syrup over HOT halva carefully. Allow to cool and cut into squares.