ChanukahCustoms
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    Traditional Chanukah Recipes

    Although not a holiday from the Torah (therefore not having any Biblical requirements), Chanukah has been differentiated from regular days of the week by special actions and special foods.

    Olive Oil The most popular themes throughout the Chanukah dishes are the use of oil and cheese. The oil reminds us of the oil which burned eight days instead of one; the cheese reminds us of the cheese dishes that Judith fed to Holofernes, the Syrian commander whom she beheaded.
      Traditional Potato Latkes
      This delicious recipe comes from the GOLDA MEIR HADASSAH 50TH ANNIVERSARY COOKB00K "With Love, From Generation... To Generation". You can buy this amazing cookbook in book or disk form. For information contact Angela Green!

    • 8 medium or 4 large potatoes, peeled (keep In cold water until ready to use)
    • 1 egg
    • 1 onion
    • 1 Tbsp. flour
    • 1/4 to 1/2 tsp. salt (optional)
    • 1 tsp. sugar
    • margarine or oil (as needed)

      Cut onion in quarters and place in blender with I egg. Blend at medium speed until smooth. Cut potatoes in large cubes. Turn blender speed to medium-high and start adding potatoes, a few at a time, until all blended. Add flour, sugar and salt (if desired). Blend in.

      Heat small amount of margarine or oil in large frying pan. Drop latke batter by tablespoonfuls onto hot pan. Fry until golden brown, then turn over and fry other side. (Latkes will be thin and crisp.) Drain on paper towels. Enjoy! Serve with applesauce. Submitted by Anita Erman

      Apple Fritters
      This delicious recipe comes from the GOLDA MEIR HADASSAH 50TH ANNIVERSARY COOKB00K "With Love, From Generation... To Generation". You can buy this amazing cookbook in book or disk form. For information contact Angela Green!

    • 1 egg, separated
    • 1/2 c. water
    • 1 Tbsp. vegetable oil
    • 1 tsp. salt
    • 2/3 c. sifted flour vegetable oil (for frying)
    • 3 "Granny Smith" apples
    • confectioners sugar

      Beat egg yolk with water, oil and salt. Add flour and beat until smooth. Let stand at room temperature for about an hour. Preheat oil in deep-fryer to 375% Peel and core apples, then cut into 1/4-inch rings. Beat egg white until stiff; fold into batter. Deep-fry, turning once, until golden brown. Drain on paper towel. Dust with sugar before serving. Submitted by Beatrice Dyner

 

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