I need a recipe for Yom Kipor

[Kteacher]

My GS troop is preparing a meal next Sunday. the other leader is observing the holiday, and we have to feed her before sundown the girls' assignment was to prepare a side dish or dessert for the meal. I have to provide the main dish. Anyone have any ideas ?

 

[jlp651]

Unfortunately, I'm non practicing...so I cant be much help with out my books-which are home...I did find this online...Latke's are always good...but I need to find out all the particulars about the holiday

Active time: 45 min Start to finish: 45 min

1 lb potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil

Accompaniments: sour cream and applesauce

Preheat oven to 250°F.

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.

Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Cooks' notes:

• Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes.

• Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we’ve done here) keeps the batter from turning brown too quickly.

I got it from Epicurious.com...
Like I said I'll check when I get home.

 

[Kteacher]

thanks

 

[Beth E. (NJ)]

When I was growing up my mother used to always make chicken soup and matzoh balls for dinner pre-fast. She said that you didn't want to eat anything salty before you had to fast.

 

[RRBB]

We would always eat light, usually dairy. Made the fasting easier. How about Cheese Blintzes or Noodle Kugel.

Cheese Blintzes
Batter
3 Eggs
4 T. Flour
1/2 cup Water
Pinch of Salt

Filling
1 lb. Dry Cottage Cheese
2 Eggs
2 T. Sugar
Dash of Cinnamon

Mix first set of ingredients to make a thin batter. Pour 2 to 3 T. into a greased frying pan, turning pan quickly so that batter covers whole area and makes a thin pancake. Fry until brown on underside only. Mix ingredients together for filling. Place a quantity of filling in center of individual pancakes. Roll and fold ends under. Fry again until brown on both sides. Delicious served with sour cream.

Variation:
Blintzes may be baked instead of fried. This is a good method whenyou wat to make large quantities at one time. Place them in a well greased baking dish, dot tops with butter, and sprinkle with cinnamon and sugar. Bake at 375 degrees for 40 minutes or until nicely browned.


Noodle Kugel
8 oz. pkg. Noodles
3 Eggs
4 T. Butter
1/2 t. Cinnamon
3 T. Sugar
1/2 t. Salt
8 oz. Cottage Cheese
8 oz. Sour Cream
1/2 cup Raisins (optional)

Cook noodles according to package directions. Drain well. Mix eggs into noodles. Add 2 T. butter, cottage cheese, cinnamon, sugar, salt, sour cream, raisins. Mix well. Pour into well greased baking dish. Dot with remainder of butter. Bake at 375 degrees for an hour, or until browned on top.

 

[jlp651]

I was just going to post the noodle kugal!!!
Oy Vey!

 

[Kteacher]

Thanks!!! I have the noodle Kugel in the oven right now, and it smells great

 

[RRBB]

Glad we could help.

Mmmmmm.... you're making me wish I'd gone ahead and made one this afternoon. Oh well, we're off to the in-laws for dinner now. Maybe there'll be one there.