• 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.

• 1 large head of cabbage
• 1 lb. ground beef
• 1/2 cup cooked rice
• 1/2 onion, grated
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (6 oz.) tomato paste
• 1 can (8 oz.) tomato sauce
• 1 cup water
• 1/4 teaspoon sage
• 1 bay leaf
• 1/4 cup packed brown sugar
• 2 tablespoons vinegar

Remove core from cabbage and cover cabbage with boiling water; let stand 15 minutes.

Meanwhile, mix ground beef and next five ingredients. Stir in 1 tablespoon tomato paste.

Drain cabbage and carefully remove 12 large leaves. Place a heaping tablespoon of meat mixture on each leaf. Tuck in the sides and rollup cabbage leaves. If necessary, fasten ends with a toothpick.

Shred remaining cabbage and place on the bottom of a heavy saucepan. Carefully place cabbage rolls on shredded cabbage. Combine remaining tomato paste and next four ingredients; pour over cabbage rolls.

Cover and simmer over low heat 1 hour. Uncover, pour a mixture of brown sugar and vinegar over all, and simmer 30 minutes.

• 2 cup finely grated peeled carrots
• 2 cup matzo meal
• 2 eupgs, well beaten
• 1/3 cup milk or orange juice
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/2 tsp. grated orange rind
• 2 Tbsp. butter or margarine

Sauce:

• 1 Tbsp. potato starch
• 1/3 cup water
• 1/3 cup orange juice
• 1/2 cup raisins
• 1/3 cup currant jelly
• 1/2 tsp. grated orange rind

In a large bowl, combine the carrots, matzo meal, eggs, milk or orange juice, cinnamon, salt and grated orange rind. Work the mixture with the hands until an evenly blended mass is formed. Shape the mixture into 8 to 10 patties.

Melt the butter or margarine in a large skillet over medium heat. Add the patties; saute until golden on each side and cooked through. (Patties may be baked in a preheated moderate oven, 350F, on a greased baking sheet, for 10-15 minutes, until golden on each side and cooked through.)

To prepare the sauce, mix the potato starch with the water in a small saucepan. Stir in the orange juice, raisins, currant jelly, and grated orange rind. Cook over medium heat, stirring frequently until the mixture thickens and boils. Spoon the sauce over the carrot patties before serving.

-- Vegetables for Passover

• 3 Eggs, beaten
• 3/4 c Matzo cake meal
• 1 1/2 c Water
• 1/2 ts Salt

FILLING:

• 1 lb Dry cottage cheese
• 1 tb Thick cream
• 1/2 ts Salt
• 1 Egg
• 1/2 ts Sugar

To make filling: Press cheese through a sieve, add remaining ingredients and beat until smooth.

• 1 tbsp. Matzo meal
• 1 tbsp. Potato starch
• 2 tbsp. Oil
• 1/4 cup Beet juice, from cooked beets
• 1 tbsp. Sugar
• 1/2 tsp. Salt
• dash Pepper
• 2 tsp. Orange peel, grated
• 4 cups Beets, cooked, shredded

Combine matzo meal, potato starch and oil in a saucepan. Stir in orange juice, beet juice, sugar, salt, pepper and orange peel.

Over medium heat, cook mixture, stirring constantly, until smooth and slightly thickened. Add beets; heat thoroughly.

Vegetable -- Vegetables for Passover

• 1 Small Cauliflower
• 1/2 Cup Matzah Meal or Flour
• 2 Beaten Eggs
• Oil
• Salt
• Pepper
• Any other favorite spices

Boil cauliflower till soft. Drain and mash. Mix together mashed cauliflower, matzah meal (or flour) eggs and spices well.

Heat some oil in a frying pan. Drop by tablespoons into the frying pan. Cook on both sides until nicely browned. Remove from pan, drain on paper towels.

Vegetable -- Vegetables for Passover

Honey Glazed Lamb [meat]

• 1 cup honey

• 1/2 cup dry white kosher wine

• 4 tablespoons minced fresh mint

• salt and pepper, to taste

• 8 pounds boneless leg of kosher lamb, (2 whole legs)
  
  Combine honey, wine and mint; mix well. Season cut side of boned lamb with salt and pepper, then spread with honey mixture; roll and tie lamb.
  
  Brush outer surface with honey mixture.
  
  Roast on rack in shallow baking pan at 325° F 1 to 1-1/2 hours or to 160° F on meat thermometer for medium doneness.
  
  Baste every 15 minutes. Let stand 10 to 15 minutes before slicing.

Meat -- Kosher Lamb -- Hanukkah Recipes

Makes 36 Fritters.

Hanukkah Recipes

• 1 1/2 pounds boned lamb, cut into 1" cubes
  Flour
• 2 tablespoons shortening or oil
• 1/2 teaspoon freshly ground pepper
• 3 dried juniper berries, crushed
• 1 medium-sized onion, peeled and chopped
• 2 1/2 cups canned hominy, drained
• 1 1/2 tablespoons ground red chili
• 1/2 teaspoon salt
• 1 clove garlic, peeled and mashed
• 1 teaspoon Mexican oregano
• 3 green chili peppers, peeled, seeded, and chopped
• 1 pint water

• Does not need a hechsher: salt, pepper, onion, flesh, garlic, green chili peppers, vegetables
• Need a hechsher: Kosher Lamb Meat, kosher shortening, flour, canned hominy and oil.
• Do not mix dairy and meat products. Kosher food and cooking you must separate meat and dairy products and have separate meat and dairy dishes. Side dishes can be either meat or parve.

note: Processed foods generally require a hechsher / kosher symbol - consult your Rabbi

While meat browns, add black pepper and juniper berries. Transfer meat to a plate.

Saute onion in pan until slightly wilted.

Return meat to pan.

Add remaining ingredients and simmer, covered, for 1 1/2 hours, stirring occasionally.
 

Chili -- Kosher Lamb - Kosher Native American Recipes