1 : c Uncooked rice
1 : ts Margarine; (optional)
1 : Clove garlic; minced
1 : ts Grated lemon peel
1/8 : ts Ground black pepper; (up to
-1/4) : -1/4)
2 : c Chicken broth
2 : tb Chopped fresh parsley
1 : qt Milk
1/2 : c Arborio rice
1 : Cinnamon stick
1 : Lemon
1/3 : c Sugar
1/2 : c Heavy cream, optional
2 : Lemons
1 : 3 lb chicken; rinsed and
-dried : -dried (3
To : To 3 1/2)
3 : lb Whole chicken
2 : Lemons
2 : tb Olive oil
2 : Cloves garlic whole
1 : ts Dried oregano
Or : Or
1 : tb Fresh oregano
1 : ts Dried marjoram
1/2 : Lemon
2 : oz Butter
1 : tb Ground peanuts
1 : pn Salt
1 : pn Black pepper
1/3 : lb Fettucine
1/2 : c Sugar
2 : tb Cornstarch
1/4 : c Lemon juice
1 : /4 c Water
1/2 : ts Lemon rind
5 : Whole eggs; slightly beaten
2 : c Sugar
1/4 : c Butter
Juice : Juice of 2 lemons
1 : c Whipping cream
Grated : Grated rind of 1 1/2 lemons
Angel : Angel food cake slices
1 : c Sugar
2 : tb Corn starch
1 : /2 c Hot water
1/2 : c Lemon juice
1/4 : c Butter; cut in small pieces
Grated : Grated rind of one lemon
1 : ga WATER; BOILING
1/4 : c LEMON RIND
1/2 : lb BUTTER PRINT SURE
2 : c LEMON FRESH
7 : oz STARCH EDIBLE CORN
4 : lb SUGAR; GRANULATED 10 LB
1 : /2 ts SALT TABLE 5LB
1/2 : c Sugar
2 : tb Cornstarch
1 : c Water
1 : Lemon; juice of
2 : ts Grated lemon rind
2 : tb Butter
0: These are 5 recipes that I formatted from http://www
1: pbs
2: org/mpt/jewishcooking/
3: Joan Nathan did a 5 part series on Jewish Cooking in America
4: Included with the recipes were actual photos of the preparation
5: In a large container dissolve the yeast and a pinch of sugar in 1 cup of the warm water (105 to 115 degrees) and let stand for 10 minutes
6: Place the flour in a large bowl
7: Add the dissolved yeast and stir with a spoon
8: Add the remaining sugar, salt, 2 eggs,* and the vegetable shortening
9: Beat about one minute and then mix by hand
10: When the dough begins to leave the side of the bowl, turn it onto a lightly floured surface to knead
11: You can also use a dough hook in a mixer to blend and knead
12: Knead for about 15 minutes or until soft, adding more water or flour as necessary
13: Place the dough in a lightly greased bowl, turning the dough over so that the entire surface is lightly greased; cover the bowl with a cloth
14: Let rise in a warm place (75 to 80 degrees) for about an hour or until the dough doubles in size
15: Punch down and divide into 2 balls
16: Divide each ball into 6 snake-like pieces and roll out, about 12 inches long
17: Place all 6 strands on a board side by side, pressing the: 6 ends together
18: Divide into 2 groups of 3 strands
19: Now braid the 6 strands
20: Take the strand from the extreme left and place it over the other 2 and into the center
21: Take the second from the right and place it over the top to the far left
22: Take the one from the far right to what is now the center of your 6 strips
23: Then take the second one from the left and put it to the far right and take the far outside on the left to what is now the center
24: Go back to the right side and take the second from the right and put it over to the far left
25: Always work with the 2 outside strands
26: Continue braiding until the dough is used up
27: When you have finished squeeze the ends together
28: Repeat with the second loaf
29: For those who want less of a challenge, divide each ball into 3 strands and braid
30: Place the outside strip over the middle one, then under the third
31: Pull the strips tight
32: Continue braiding
33: (Mr
34: Loeb braids half way through and then flips the challah, continuing to braid to the end
35: This way he gets a more even braid
36: ) When finished braiding, tuck in the ends
37: Repeat with the remaining 3 strips
38: Using a pastry brush, brush the challah with the remaining egg mixed with water and sprinkle with sesame or poppy seeds
39: After you have brushed the bread, dip your second finger in the egg wash and indent the top of the braids
40: Then dip your finger in the seeds and touch the indented area again to make a more striking design
41: Sprinkle a cookie sheet with cornmeal and place the loaves on top
42: Cover with a plastic sheet and let rise for 30 minutes in a warm place
43: Bake in a preheated 375-degree oven for about 30 minutes or until golden
44: *To reduce the cholesterol you can use 1 egg white and 1 whole egg instead of 2 eggs
45: Converted by MC_Buster
46: Recipe by: Joan Nathan/ Manfred Loeb Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walberg@escape
47: ca> on Nov 06, 1998, converted by MM_Buster v2
48: 0l
49: