Meat Dishes

CRACKLINGS AND SMALETS (FLUXED FAT)

Take the skin off and fat from duck of chicken, wash it, dry and cut into small pieces. Put on the pan and fry on the small fire until fat is fluxed. Add onion and apple. Cool everything and pour off a smalets (fluxed fat). Onion and cracklings you can add to salads, kugel or pate.

STUFFED NECK

1,5 glasses bolted flour, 4 glasses grated onions, 2 tsp. salt, 0,5 glasses smalets, black and red pepper.

Take the skin off from the duck neck. Sew up one side, stuff the neck with all ingredients and sew other side. Boil it in the bullion. Slice before serving.

RIB ROAST AND POTATOES

• 5 pounds Kosher rib roast
• 1 tablespoon flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon celery salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon garlic powder
• 1 onion, sliced
• 4 potatoes, cut in half
• paprika

Combine, flour, salt, pepper, celery salt, mustard and garlic powder. Rub into meat.

Cover bottom of roaster with onions. Lay roast on top. Surround with potatoes.

Sprinkle paprika on potatoes. Add 2 cups water.

Cook for 2 hours uncovered at 350 degrees. Baste and turn several times.

ESICK FLASE (SOUR - SWEET MEAT)

1 kg meat, 2 onions, 2 tbsp. smalets, 1 piece of honey cake, 2 tbsp tomatoes paste, citric acid, 2 tbsp. crackers, pepper, salt, bay leaf.

Slice meat, salt it and fry till crust. Put it into copper, add pepper, bay leaf, sliced onion, and add water and stew about an hour. Add grind crackers, honey cake, citric acid, tomatoes pasta and sugar. Stew till it's ready.

STUFFED CHICKEN

Ingredients:

• 1 chicken
• 1/2 cup chopped onion
• 1/4 cup butter or margarine
• 1/2 teaspoon dried leaf thyme, crumbled
• 2 tablespoon chopped fresh parsley, or 2 teaspoons dried parsley flakes
• 2 cups soft bread crumbs
• 1 beaten egg
• salt and pepper

In a skillet, melt 1/4 cup butter over low heat; saute chopped onion for 3 minutes. Add thyme, parsley, and bread crumbs. Stir in egg to make dressing moist. Season with salt and pepper.

Spoon stuffing into cavity of chicken; close by sewing or with a piece of foil. Rub chicken with butter. Place chicken breast side up on rack in a shallow roasting pan. Roast stuffed chicken at 375° for about 60 to 70 minutes, basting several times. Internal temperature should register 175° when done. Let chicken stand for about 15 minutes before slicing.

STUFFED CHICKEN BREAST

• Boned chicken breast
• Marinate in Italian Dressing overnight.

Stuffing

• 1 cup of bread crumbs to two cups of cornflake crumbs.
• Sauteed celery, onion and green peppers.

Boil 2 cups water, use 2 tbsp. chicken fat and 1 bouillon cube.

• Add sauteed vegetables to crumbs.
• Add liquid to desired consistency.
• Season with salt and pepper.
• Stuff breast and secure with toothpicks.
• Roll breast in cornflake crumbs.
• Bake skin side up in leftover marinated
• Can be partially baked early in the day and finish before serving.

Bake approx 45 minutes.

KISHKA

• 2 lb. Beef, minced
• 3 slices Bread; soaked
• OR 1/2 cup Bread crumbs, Italian
• 2 Egg
• 4 oz. Parsnips; grated
• 1/2 cup Stock
• 1 Carrot; grated
• 2 Onion; chopped
• 2 Garlic clove; crushed
• 1/8 tsp. Nutmeg
• 1/8 tsp. Allspice
• Salt
• Pepper
• 1 tb Parsley; chopped
• 6 Egg; hard-boiled, peeled
• Margarine

Mix all the ingredients except the hard-boiled eggs and the margarine. Put half the mixture into a well greased loaf pan, then put the whole hard-boiled eggs in a row down the middle of the meat and cover with the remaining meat mixture. Dab the top with margarine as desired: a lot if the meat is lean, very little if it is fat. Bake for 15 minutes in a 500° F. oven, then reduce the heat to 350° F. for about 45 minutes, until brown on top. Serve warm or cold in thick slices so the egg centers each piece.

CHOPPED CHICKEN LIVER

Ingredients:

• 3/4 lb Fresh chicken livers
• 4 ea Hard boiled eggs
• 1 ea Medium onion, grated
• 1/2 c Rendered chicken fat
• Salt and pepper to taste

Broil the livers or fry them in a little chicken fat. Do not overcook. Grind the livers and eggs together. Add the grated onion. Add salt and pepper to taste. Add the chicken fat and mix well. Form into a ball or loaf and refrigerate at least one hour.

This can be garnished wtih chopped onions and hard boiled egg or served plain.

Note: Please do not overcook the livers!

Use a hand grinder if you have one. You can use a food processor, but don't turn this into a pate. The ingredients should have texture after grinding.

Yield: 6 servings

MUSHROOM CHEESE BLINTZES

Ingredients:

Batter:

• 1 Recipe Classic
• Cheese Blintzes Batter

Filling:

• 3 Tbsps. margarine
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 pounds mushrooms, sliced
• 1/4 cup diced green pepper (optional)
• 3 Tbsps. flour
• 1 cup milk
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/2 tsp. basil
• 1 pound mozzarella or Monterey lack cheese, grated

To assemble crepes:

1. Prepare batter and filling of your choice. Using a paper towel or basting brush, apply a thin coating of oil to a 7 inch skillet. Place skillet over medium heat until skillet is hot but not smoking.
2. Ladle approximately 1/3 cup of batter into the skillet. Tilt pan to swirl the batter so it covers the bottom of the skillet.
3. Fry on one side until small air bubbles form, and top is set. Bottom should be golden brown. When done, carefully loosen edges of crepe and slip out of skillet onto a plate..
4. Repeat the above procedure until all the batter is used. Grease the skillet as needed..
5. Turn each crepe so that golden brown side is up. Place 3 tablespoons of filling on one edge in a 2 1/2 inch long by 1-inch wide mound..
6. Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed..
7. Heat 2 tablespoons of oil in the skillet and place each crepe seam side down in the skillet and fry 2 minutes on each side, turning once.

Filling:

Melt margarine in a 10 inch skillet and saute onion, garlic, mushrooms, and green pepper, if used, for 10 to 15 minutes. Add flour and stir. Slowly add milk while stirring; add salt, pepper, and basil. Cook, stirring, over low heat until mixture thickens. Stir in cheese. Once thick, set aside.

EGGS WITH FRIED ONIONS

Ingredients:

8-10 eggs, 1 big onion, smalets, salt, fresh greens.

Boil eggs. Peel onion and fry it. Slice eggs. Wash greens and slice it. Mix everything, add salt and smalets.

MEATLOAF

2 pounds Kosher hamburger ,2 eggs,1 package onion soup mix, 1/4 cup dried parsley, 1 cup bread crumbs, 2 tablespoons Worcestershire sauce, 1/2 cup packed brown sugar, ketchup

In large bowl, mix meat, eggs, soup, parsley, crumbs and Worcestershire sauce.

Form into loaf and place on baking sheet. With spoon make two grooves along the top.

In small bowl, mix brown sugar with enough ketchup to pour easily. Pour over grooves.

Bake at 350 degrees for 1 hour.

Note: Check eggs for blood before using — Eggs that contain trace amount of blood are trief and are not kosher.

BLINTZ CASSEROLE

Ingredients:

Batter:

• 4 eggs
• 1/2 cup milk
• 1/2 cup water
• 1 cup flour
• 1/4 cup sugar
• 1 package vanilla sugar
• Pinch of salt
• 1 Tbsp. oil

Filling:

• 12 frozen blintzes
• 1/2 cup melted butter
• 2 cups sour cream
• 5 eggs
• 1/4 cup sugar
• 1 tsp. vanilla
• dash salt
• cinnamon

Melt butter in casserole dish.

Dip blintzes in so butter is on both sides of blintz.

Combine all ingredients except cinnamon and pour over blintzes. Sprinkle with cinnamon and bake 1 hour at 325 degrees.