| Hamentaschen, a traditional Purim delight, is a three-cornered pastry filled with mohn (poppy seed) or other sweet filling. The integrants are as follows: |
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Ingredients : 1 cup sugar 1/3 cup oil 1/2 cup margarine 3 eggs 4 cups flour 1/2 cup orange juice 3 tsps. baking powder 1 tsp. salt 1 egg, beaten 2 lbs. mohn filling Cream sugar, oil and margarine. |
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| Preparation : | |
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Add eggs and juice and mix well. Blend with dry ingredients and roll into a ball.
Divide into four parts. Roll out each piece very thin (approximately 1/8 inch) on a floured board.
With the rim of a cup or glass (depending on desired size) cut into the dough to make circles.
Place 1/2 to 2/3 teaspoon of filling in the middle of each circle. To shape into triangle, lift up right and left sides,
leaving the bottom side down, and bring both sides to meet at center, above the filling. Lift bottom side up to center to meet other two sides.
Preheat oven to 350 degrees. Brush dough with beaten egg before baking. Place on greased cookie sheet.
Bake at 350 degrees for approximately 20 minutes. Yields 4 dozen Hamentaschen. | |
Hungarian Cabbage and Noodles
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Ingredients : 1 large cabbage (about 3 lbs), cored, thinly sliced (about 8 cups sliced) 1 teaspoon salt 3 tablespoons vegetable oil 1 tablespoon granulated sugar 1 onion, chopped Freshly ground black pepper 1 (12-ounce) package egg noodles 1 tablespoon poppy seeds |
| Preparation : |
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Sprinkle cabbage with salt; let stand about 30 minutes. Squeeze dry; blot on paper towels.
Heat oil in 12-inch skillet; add sugar and heat until sugar browns. Add onions; cook until they start to wilt. Stir in cabbage; saute, turning frequently, until tender, about 20 minutes. Season to taste with pepper. Transfer cabbage mixture and pan juices to large bowl; keep warm.
Cook noodles in boiling salted water until tender; drain. Quickly toss noodles with cabbage and poppy seeds. Serve immediately. Yield: 8 to 10 servings. |
Purim Moscardini
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Ingredients : 1-1/4 cup almonds,ground, toasted* 1-1/4 cup sugar 1/4 cup cocoa, unsweetened 1/4 cup flour, unbleached 1/3 teaspoon cinnamon 1 egg, slightly beaten 1 egg yolk |
| Preparation : |
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Combine all the dry ingredients in a small bowl.
Add the egg and egg yolk and mix well.
Shape mixture with your hands, a teaspoonful at a time, into 3-inch sticks.
Place on an oiled and floured baking sheet, about 2 1/2" apart.
Flatten with a fork.
Bake in a preheated 350F for 10 minutes, then transfer to a cooling rack. YIELDS ABOUT: 2 1/2 dozen |
Purim Poppyseed Candy
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Ingredients : 1 pound poppyseeds 2 cups honey 1/2 cup sugar 2 cups chopped nuts 1/2 teaspoon powdered ginger |
| Preparation : |
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Have the poppy seeds ground for you when you buy them. If this is not possible, grind them in a food chopper or pound with a mortar and pestle.
Cook together the honey and sugar until syrupy. Stir in thepoppyseeds and cook until mixture is thick, about 20 minutes. Stir frequently. (Drop a little on a wet surface; if it doesn't run, it is thick enough.)
Stir in the nuts and ginger. Moisten hands; pat out mixture onto wet board to thickness of about1/2-inch. Let cool 5 minutes, then cut into diamonds or squares with a sharp knife. When knife sticks, dip into hot water. Cool completely and lift from board with a spatula. |
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