Fancy Kreplach:  
Kreplach are small squares of rolled pasta dough filled with ground beef or chicken and folded into triangles. They can be boiled and served in soup or fried and served as a side dish. They are traditionally served on Purim, at the pre Yom Kippur meal and on Hoshanah Rabbah, the seventh day of Sukkot.

Dough: chicken soup with kreplach.jpg
2 cups flour
1/2 tsp salt
8 tbsp oil
2 egg yolks
1/2 cup water
1 1/2 tsp baking powder or soda

In a large bowl, combine flour, salt and oil.  
In a separate bowl beat egg yolks, water and baking powder/soda.  
Add flour mixture
Knead and roll out thin on floured board.
Cut into 2 inch squares or circles

*To save time, buy "wonton wrappers" from your supermarkets frozen foods section, and proceed with making filling :)

1 onion diced
2 tbsp oil
1 cup cooked ground beef or chicken
1 tsp salt
1/4 tsp pepper
1 egg
1 tbsp matzo meal

Saute onion in oil.
Add ground beef or chicken and brown for 5 min.
remove from heat and cool
add salt, pepper, and matzo meal and mix well.

Fill dough with 1 tsp filling.  
Close in triangle shape, and seal with moistened fingertips. 
Cook kreplach in boiling salted water.  
Cook approx. 20 min. until kreplach float to top.
When ready, remove and serve in hot chicken soup.

Yields:  18 kreplach

Illustrated Guide:

1. SQUARES: On floured board roll dough out as thin as possible without tearing

2. Cut rolled out dough into 3-inch squares. Place a teaspoon of filling carefully in center.

3. Bring point 1 up to point 4 and seal edges. Moisten edges with tip of finger dipped in cold water to keep seams closed.


1. ROUNDS: On floured board roll dough out as thin as possible without tearing

2. Cut 3-inch circles with round cookie cutter. Place a teaspoon of filling carefully in the center.

3. Lift sides 1-2 and 3-4 to meet in center over filling and press edges together.

4. Fold down top of 3-4-2 to middle and pinch edges together forming a triangle. Moisten edges with tip of finger dipped in cold water to keep seams closed.




3 onions, dicedmeat cholent.jpg
1/2 head of a garlic, peeled and cut roughly
2 stalks celery, sliced
2 tomatoes, cubed
1 green pepper, sliced
8 potatoes, peeled and cubed
1 cup barley
1 cup cholent mix or kidney beans (soak in water)
1/4 cup ketchup
1/4 cup BBQ sauce
2 tbsp salt
paprika to taste (1 tbsp)
cumin to taste (1 tbsp)
1/2 tbsp black pepper

*Saute' onions and garlic until soft, add tomatoes, celery and pepper and let saute' until all vegetables are soft.

*Combine saute'd vegetables, potatoes, barley, beans, ketchup and spices in a 4qt (or larger)crockpot or 8 qt. pot.
*Fill with water, until covering all vegetables and beans, plus 1 inch.
*if desired, add some meat, (raw) flanken is my preferred choice.
* Cook on a low flame on blech* if in pot, or low mode on crockpot until Shabbat afternoon, and serve for lunch!

Yields: Cholent to feed 10-15 ppl. comfortably :)

My Mother in-laws Potato Latkes
potato latkes.jpg
4 potatoes grated
1 onion
1 egg
1 tbsp flour

2 tsp. matzo meal
salt to taste
pepper to taste

Oil for frying

Grate potatoes thickly, blend onion with egg in food processor, then add rest of ingredients.

Heat oil in a frying pan, and fry until golden brown.

Enjoy piping hot, with sour cream or applesauce!