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Jewish Recipes --> Recipes --> Knaidel

Potato Knaidlach - Parve by Rosalyn "Reyezele" Kirkel
See page 132
Told by Rosalyn: These dumplings are part of my childhood in my Eastern European American home.  Whenever I was sick my step-mother Sarah would make them and pour warm milk over them.  They are also good in soups and as a side dish with meat or dairy.  Add fruit and it's a dessert.
Recipe Ingredients:
  • 3 Large raw potatoes, peeled
  • 1 cup matzo meal
  • 3 Tbs canola oil
  • 3 eggs or egg substitute
  • 2 quarts boiling water with 1 tsp. salt or simmering broth

Get your copy today!

Holocaust Survivor Cookbook

Recipes your family will enjoy......Stories they will never forget

Directions:

1: Grate potatoes or put them into a blender.

2. Squeeze out the water with cheese cloth as dry as possible

3: Combine potato pulp with matzo meal and oil

4: May refrigerate for an hour or drop from soup spoon (about walnut size balls) into boiling water.

5: Simmer with cover aslant for 25 - 35 minutes

6: Test a knaidel after 25 minutes.

Serves six to eight for a soup.

The following is my story: Then the onslaught.  With Hitler's forces' imminent arrival.  Lithuanian nationalist and right-wing extremist armed and funded by the Germans and driven by ideological anti-Semitism, began a bloodbath of the Jews. Read more ....

Cooking Tips:  Foods in the freezer -- are they safe? Every year, thousands of callers to the USDA Meat and Poultry Hotline aren't sure about the safety of items stored in their own home freezers. The confusion seems to be based on the fact that few people understand how freezing protects food. Here is some information on how to freeze food safely and how long to keep it.

What Can You Freeze?

You can freeze almost any food. Some exceptions are canned food or eggs in shells.

Being able to freeze food and being pleased with the quality after defrosting are two different things. Some foods simply don't freeze well. Examples are mayonnaise, cream sauce and lettuce. Raw meat and poultry maintain their quality longer than their cooked counterparts because moisture is lost during cooking.

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

Knaidel -- Potatoes Recipes

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods