[Cz-L] Re: cookbook

Dear Madelon:

Today we were invited to my cousin Grete, who is my senior by 10
years. Grete is the guardian of the family recipes.
We went over the following recipes and here are her interpretations.

Keisel, or as we call it Keiserl.
The recipe is the same as for Latkes, made with fresh potatoes. Fried
in hot oil.
Second, made with mashed potatoes mixed with eggs salt and pepper.
Tante Fanny would add chopped onions, Tante Bertha would add fried onion
to the mixture. Form small patties and fry in hot oil. It was always
fried in Schmaltz (rendered goose fat) but these days we are cholesterol
conscious.

Schmettentorte, see Lucca's recipe on the Czernowitz site, it is
authentic and delicious.

Schweinerei: 2 large tomatoes, 2 cucumbers, 2 peppers,(one green one
red) 3 spring onions. Slice or cube all ingredients into small pieces,
add salt and pepper plus olive oil and vinegar. According to my cousin,
one could not find olive oil back then. The only source one could buy
olive oil was in the pharmacy to be used for an ear ache. Olive oil was
warmed and one drop placed in the aching ear,

Cozonac is a Romanian yeast cake, very similar to Babka.

Weikselpirogen: Weiksel are sour cherries and are difficult to find, but
different types of fresh fruit such as plums or apricot can be used..
Cottage cheese mixed with vanilla sugar can also be used for the
stuffing as well as for savory dishes, mashed potatoes with fried
onions, and sauerkraut with fried onion
Pirogen, (Piroshki) in every Jewish cookbook
1-1/2 cups sifted all purpose flour
pinch of salt
1 egg
1/4 cup cold water
Mix and sift dry ingredients add egg. Gradually add enough water to hold
dough together.
Roll out on a floured board. Cut with a large water glass rounds of the
dough.
Place a sour cherries or plums in center of each. Pinch edges together
tightly to seal in filling.
Boil in salted water, until the pirogen float.
In a frying pan, melt 2 tablespoons of butter, add breadcrumbs and
brown, mix in a tablespoon of sugar and then spread over the pirogen.

Haluschken: Stuffed Cabbage, Halupsy, Galupsi. Some families would use
leafs from a head of sauerkraut and stuff with rice and meat and in the
sauce add smoked meat, or smoked goose.

Kigel: Kugel, there several types, potatoes or noodles.

And the recipe for Tozc, per my cousin Grete:
4 cup regular flour
2 tsp salt
2 eggs
1 cup of oil or 200gr schmaltz
7 large potatoes
100 gr yeast

Mix flour, yeast, with a little warm water. Let it rise.
Grate potatoes add eggs and salt and pour in to the flour mixture. Mix
all ingredients, and, let it rise. Mix ingredients and let it rise again.
Pour mixture in a oiled square form and let it rise again for half an hour.
The mixture should rise 3 times by placing in a warm place.
Bake in a preheated oven 180 C for 45 minutes.
Enjoy!!!

Regards
Arthur Rindner
Received on 2005-06-18 08:40:49