Yom Tov Recipes

Honey Cookies

Mix margarine and sugar well. Add remaining ingredients. Refrigerate for at least 1 hour. Roll dough into balls. Bake in preheated oven at 350 degrees for 10-12 minutes.

Honey Cake

Beat eggs and honey together. Add sugar and mix again. Mix baking soda into wine; then add with oil to egg mixture. Add remaining ingredients and beat together well. Bake in 9x13 pan at 325 for 55 minutes.

Stuffed Cabbage

Prepare meat mixture and set aside. Place cabbage one at a time in boiling water in order to make the leaves separate easily. (The same can be accomplished by freezing the cabbage heads.) Separate and check leaves. Fill each leaf with a spoonful of meat mixture. Roll up and place in pot. Add broth ingredients and cook, covered, on a low flame for 1- 1 1/2 hours. Add sauce and let cook another hour.

Sweet and Sour Fish

Tongue Gourmet

Cook tongue in covered pot with slightly salty water to cover for about 3 hours until tender. Remove from water and let stand 5-10 minutes. Peel off skin from tongue while still hot. Let cool and slice. To make sauce, saute onion in oil until tender. Add ketchup, sugar, raisins, and water. Simmer for 5 minutes. Add sliced tongue cover and cook over low heat for 20 minutes to 1/2 hour. If sauce is too thin, cook without cover for ten minutes. To serve, sprinkle with slivered almonds. Garnish platter with orange slices and parsley.

Golden Round Honey Raisin Challah

In a large mixing bowl dissolve yeast and teaspoon sugar in 1/2 cup warm water. Cover and let stand for 5-10 minutes until it foams up. Beat in four cups flour and remaining ingredients except raisins. Mix until smooth for about 5 minutes. Add remaining flour 2 cups at a time beating well after each addition. Add raisins. Knead for 10 minutes. Place in greased bowl and turn dough so that it gets greased all over. Cover with damp cloth and let rise until double in bulk; about 1 1/2 - 2 hours. Punch down dough and divide into 3 equal parts. Roll each section into a rope around 18 inches long. Coil the rope around itself and tuck ends under. Put into a greased 9" round pan. Cover and place in a warm spot for 45 minutes to rise again. Brush with 1 egg yolk beaten with one teaspoon water. Sprinkle with seeds. Bake in preheated 35o degree oven for 40-45 minutes. Yields: 3 challos.

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