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

By Jerome A. Chanes.

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Saute onion in oil. In bowl, combine chicken, eggs, and matzah meal. Add sautéed onions. Season to taste. Heat 1/8 inch of oil in large frying pan. Carefully place spoonfuls of batter into hot oil and fry on both sides until brown. Drain on paper towels. Serves 3-4 34 Hanukkat Habayit The custom of rededication, which began with the rededication of the Holy Temple by the Maccabees, is one that continues to this day. Because the Jewish home is the center of so much of Jewish life and celebration, it is often referred to as a mikdash m’at, a little temple.

Remove from freezer and unwrap. Let thaw slightly while you prepare frosting. Cut cake into pieces as shown to make a dreidel or menorah. Assemble pieces on cookie sheet or tray and frost while cake is still partially frozen. Use candy drops for candle flames on menorah or to make a letter on the dredel. Serves 8-10 36 After-School Snacks Menu Cheese Latkes Egg Cream Alef-Bet Pretzels Hanukkah Gelt Trail Mix The Legend Of Judith Latkes were originally made with cheese, recalling the legend of Judith.

Chill to blend flavors. Serve with sliced veggies. Makes 2 cups. 50 Burmuelos Ingredients 2 eggs ½ c. melted butter or margarine 1 Tbsp. sugar 1 tsp. vanilla ¾ c. milk 3 c. flour 1 Tbsp. baking powder 1 tsp. Beat together eggs, butter, sugar, and vanilla. Stir in milk. Add dry ingredients. Form into dough, knead, and shape into small balls. Cover and let stand for ½ hour. Roll balls out into thin circles. Heat 2 inches of oil in frying pan until hot. Fry circles until golden brown on both sides.

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