Download A Primer on the American Jewish Community 3rd Ed. by Jerome A. Chanes. PDF

By Jerome A. Chanes.

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Flour or matzah meal 1 tsp. salt oil for frying Grate potatoes and onion and place in a bowl. Add the eggs, salt, and meal. Drain off excess liquid. Drop by spoonfuls into well-oiled frying pan. Fry on both sides in hot oil. Serve with applesauce or sour cream. DOUGHNUTS (SUFGANIYOT) ⁄4 cup orange juice/water ⁄4 lb. margarine 4 Tbsp. sugar 2 pkg. yeast 3 1 3 cups flour 2 eggs, beaten Dash of salt Powdered sugar/cinnamon Combine juice, margarine, and sugar and heat until margarine melts. Cool to lukewarm and add yeast.

Combine all ingredients and mix. Knead until smooth, adding more flour if necessary. Place dough in greased bowl, cover, and let rise for thirty minutes. Punch down. Shape small pieces of dough into balls, rings, or braids. Cover. Let rise another thirty minutes. Deep fry in hot oil. Drain. Put a few teaspoons of powdered sugar and cinnamon in a paper bag. Add doughnuts and shake. THIS PAGE INTENTIONALLY LEFT BLANK The wonderful story of Hanukkah highlights this Hanukkah anthology for children and their families.

Drain off excess liquid. Drop by spoonfuls into well-oiled frying pan. Fry on both sides in hot oil. Serve with applesauce or sour cream. DOUGHNUTS (SUFGANIYOT) ⁄4 cup orange juice/water ⁄4 lb. margarine 4 Tbsp. sugar 2 pkg. yeast 3 1 3 cups flour 2 eggs, beaten Dash of salt Powdered sugar/cinnamon Combine juice, margarine, and sugar and heat until margarine melts. Cool to lukewarm and add yeast. Stir until dissolved. Combine all ingredients and mix. Knead until smooth, adding more flour if necessary.

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