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Old 06-06-2011, 01:04 PM
9,341 posts, read 26,843,635 times
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Just in time for the Jewish Biblical Festival of Shavuot (shuh-VOO-oht), commemorating the day when G-d gave the Jewish people the Torah (the Five Books of Moses) following Moses' descent from Mount Sinai in 1310 BCE, when the custom is to eat dairy foods, such as blintzes (fried, sweetened cheese or blueberry stuffed and folded crepes), noodle kugels (egg noodle puddings) or cheesecake, here are recipes for Cheese Blintzes, Noodle Kugel and Cheesecake.

Recipe 1: Cheese Blintz Recipe

Here's what you will need:

1 cup milk
4 large eggs, lightly beaten
1 cup unbleached all-purpose flour
butter or vegetable oil for frying

1 lb. cottage cheese
1/4 lb. farmers cheese (dry cottage cheese)
1/2 lb. cream cheese
2 tablespoons sugar
1 egg

sour cream
fruit toppings

You will also need:
whisk or fork
large utility spoon
crepe, or small frying, pan
large plate
wax paper
2nd bowl (or, a cleaned first bowl)
frying pan

Here's what you need to do:

1. In a bowl, beat eggs. Add milk. Beat in flour until smooth.

2. Pour in a utility spoon of mixture into a greased crepe or small round pan.

3. Cook on one side until lightly browned.

4. Flip onto a plate lined with wax paper. Stack crepes with wax paper in between.

5. In a bowl, mix filling ingredients together.

6. TO SHAPE BLINTZES: Place about 1 heaping tablespoons filling on the cooked side of the crepe. Fold in sides and roll up like an egg roll or burrito.

7. TO COOK BLINTZES: Lightly brown (on both sides) using butter in a frying pan.

8. Serve with sour cream, applesauce or fruit topping.

Derived from a recipe by Natalie Fisher, a one-time resident of Shelby, Montana, and is from "The MAJCO COOKBOOK, VOLUME II", published by the Montana Association of Jewish Communities (1999):

Recipe 2: Noodle Kugel (koo-gel, ki-gel) Recipe

Here's what you will need:

3 eggs
1/4 cup melted butter or margarine
1/4 cup sugar
1/2 tsp. cinnamon
1/2 lb. broad egg noodles (extra wide may be used if broad are not available)
1/4 cup raisins
1/4 cup almonds
1/2 cup chopped apples

You will also need:
large mixing bowl
whisk or large fork
large pot to boil egg noodles
casserole dish
large utility spoon

Here's what you need to do:

1. Beat the eggs thoroughly in a large mixing bowl.

2. Add the butter, sugar and cinnamon to the eggs and beat until thoroughly blended.

3. Cook the egg noodles and rinse them in cold water. Do not drain them too thoroughly.

4. Put the cooked egg noodles into the egg mixture and stir until the noodles are coated with the egg mixture.

5. Place the egg-noodle mixture in the refrigerator and let it sit for about 15 to 30 minutes, so the noodles absorb some of the egg mixture.

6. Remove egg-noodle mixture from refrigerator and stir again.

7. Put about half of the egg-noodle mixture into a casserole dish.

8. Put the raisins, almonds and apples on top of the egg-noodle mixture in the casserole dish.

9. Put the remaining half of the egg-noodle mixture on top of that.

10. Bake for about 30 to 45 minutes at 350 degrees, until the egg part is firm and the noodles on top are crispy.

Can be served warm as a side dish or chilled as a dessert.

Judaism 101: Jewish Cooking

Recipe 3: Cheesecake Recipe

Here's what you will need:

1-1/2 cups graham cracker crumbs
3 tbsp sugar
1/3 cup butter or margarine, melted
4 pkg (8 oz. each) cream cheese, softened
1 cup sugar
1 tsp vanilla
4 eggs

You will also need:
A silver 9-inch springform pan, or a dark nonstick springform pan
mixing spoon
large bowl
electric mixer

Here's what you need to do:

1. Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick springform pan).

2. Mix 1-1/2 cups of graham cracker crumbs, 3 tbsp sugar and 1/3 cup butter.

3. Press graham cracker crumb mixture firmly onto bottom of pan.

4. Beat the 4 (8 oz. each) pkgs of cream cheese, 1 cup sugar and 1 tsp vanilla with electric mixer on medium speed until well blended.

5. One at a time, add each of the 4 eggs, mixing on low speed after each addition just until blended.

6. Pour cheese mixture over crust.

7. Bake 55 minutes or until center is almost set.

8. Loosen cheesecake from side of pan and let cool before removing side of pan.

Refrigerate 4 hours or overnight.

Store leftover cheesecake in refrigerator.

Source: Kraft Foods
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Old 06-07-2011, 03:53 AM
Location: Charlotte county, Florida
4,196 posts, read 5,636,457 times
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Thanks for the kugel recipe, I was just talking about this with my grandma the other day. I have never had it before but it looks interesting.
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Old 06-07-2011, 07:52 AM
Location: Tennessee
1,362 posts, read 3,942,686 times
Reputation: 796
Thanks for the recipes. They all sounds so good.
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