• 6 Matzos
• 2 eggs
• small onion
• salt and pepper
• ginger

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Holocaust Survivor Cookbook
Recipes your family will enjoy......Stories they will never forget

1: 6 matzos, soak in war water, then squeeze out as much water in your hand, and put handfuls into cheesecloth and squeeze more liquid out.

2: Put in into a bowl, add 2 eggs, I small onion, chopped and browned, salt
   ** (I use an ice cream scoop and the cut it in half.)

3: Try one ball out in boiling water for a few minutes to see if it hold together.

4: Roll the balls out in the palm of my hand.

Makes about 28 dumplings and people eat about 3

I usually double the recipe.  The mixture double the recipe.  The mixture can be made the day before and then roll the dumplings the day you serve.  Any leftovers can be frozen.

I make the soup with Chicken, a little beef soup meat or soup bone ( it gives the soup more flavor) some carrot, celery, cut onion, and a little tomato.  I use lots of chicken and just cover all the ingredients with water. The chicken meat can be used at another time.  I make the soup previously and freeze it until needed.

My Story: My name is Annele Sherwood. In Germany my names was Aneliese Loewenstein.  I live with my husband of 62 years in Denver, Colorado. We have 3 children and 8 grandchildren, and I feel myself very fortunate.  I was born in Giessen, Germany in December 1922.  I had 2 brothers who were 9 and 12 years older than I, so I was pretty much raised as an only child.  My father sold laundry and cleaning equipment and led a comfortable life when I was young.  In 1931 we moved to Cologne.  The political atmosphere was already getting uncomfortable, so my parents sent me to a Jewish grade school. By 1933 my older brother left for Palestine and other brother left for Chicago to American relatives.  They were then 22 and 19 years old.  Read more of Annele fascinating story on page 318 in Holocaust Survivor Cookbook and try her family recipes!

Is Frozen Food Safe?

Food stored constantly at 0 °F will always be safe. Only the quality suffers with lengthy freezer storage. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness.

Source: USDA United States Department of Agriculture - Food Safety and Inspection Service -- Freezing and Food Safety