Delicious Potato Kugel (for Passover or Anytime at all)

Make this  kugel- it’s like making a giant potato latke!

When I hear the phrase “potato kugel”, I remember back to when I was a very little girl.  My Grandma Fried lived in a small apartment in Perth Amboy, New Jersey.  Maybe once a month, my father would take my brother Kenny and me to visit her.  My Grandma Fried was a very kind, sweet Imitazioni orologi italia woman who had had a very hard life.  She was a very loving grandmother.  What I remember so well is when we walked into the apartment building, I immediately smelled the delicious aroma of my grandmother’s potato kugel.  I know that my father loved her potato kugel.  When I got married, I started to develop my own recipe for potato kugel.  My goal was to create a dish that would taste just like the best potato latke only bigger.  I achieved my goal.  This potato kugel recipe is perfect.  When you take a bite, it’s a little greasy, a little crunchy, and oh, so good! I like to make this recipe as a side dish for Rosh Hashana, Passover, or Shabbat.  It is so easy to make, and everyone loves it!

For a 10 x 15 baking dish                        periactin weight gain reviews For a 9 x 13 baking dish 

  • 5 pounds baking potatoes                              9 large potatoes

  • 7 extra large eggs                                            4 extra large eggs

  • 4 medium-large onions                                   3 med.-large onions

  • heavy 1 1/3 cups matzoh meal                     2/3 cup matzoh meal

  • 1 cup corn oil                                                    3/4 cup corn oil

  • additional oil for greasing dish                       additional oil 

  • 1 tablespoon kosher salt                                 2 teaspoons salt

  • 1 1/4 teaspoons pepper                                  1 teaspoon pepper

Preheat oven to 400 degrees. Peel and cut potatoes into quarters.  Peel onions and cut into quarters.  Place one third of eggs, potatoes and onions into a blender.  Blend until mixture is the consistency of applesauce.  Pour the mixture into a very large mixing bowl.  Repeat this two more times to use all potatoes, onions, and eggs.  Then add matzoh meal, salt, and pepper to the potato mixture.  Mix with rubber spatula.

Grease the sides and bottom of either your 10 x 15 or the 9 x 13 pyrex baking dish with oil .  Then pour either the 1 cup or the 3/4 cup of oil into the dish.  Place in oven for about 5 minutes to get the oil really hot.  (If you think you might forget that your oil is outlet abbigliamento ciclismo in the oven, skip this step and just pour the room temperature oil into the batter; otherwise, you will have a fire if you leave the oil in the oven too long!) Then take the dish with the hot oil out of the oven and pour the hot oil into the potato mixture.  Mix with a rubber spatula to incorporate the oil.  Then pour the batter into the greased baking dish.  Bake for about 1 hour.  Take out of oven, and shmear a few additional tablespoons of oil over the top of the kugel.  Place back in oven for another 15-30 minutes until the top is very brown.  The kugel should be well browned on the bottom, the sides, and the top.

Note:  You may make this a day or two in advance, and then reheat it in a 350 degree oven for about 30-40 minutes.Sildenafil Buyers Uk, Cheap Sildenafil Online. Online Pill Shop, Big Discounts. Our pharmacy can arrange delivery just anywhere in the world, cheap sildenafil online. Viagra samples cheap sildenafil online pharmacy cheapest discount buy for sale price prescription without 100mg tablet brand. Buy low cost Sildenafil online from Doctor Fox, fast approval and delivery from a UK pharmacy – from ??1.50 per tablet, fully regulated sildenafil online. Buy Sildenafil online from a UK registered online doctor and pharmacy. You can order Sildenafil online without a prescription. Just complete an assessment..

Shirley’s Refreshing Lime Jello Mold

Add this refreshing and colorful treat to a  brunch buffet!

This is a recipe that I loved as a child and still love as an adult.  My mother, Shirley Fried made this recipe for some special occasions.  When my sons, Danny and Benji had their brisses, I made full brunches that were served buffet style.  I included this jello mold, and it really made a hit. 

  • 4 3-oz. boxes of lime jello
  • 6 cups of liquid (liquid which was drained from crushed pineapple along with boiling water)
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  • 16 oz. crushed pineapple in natural juice
  • 1 pint sour cream
  • 20 maraschino cherries, cut in fourths (optional-I prefer it without)

Dissolve jello in the boiling water and pineapple juice in a large mixing bowl.  Place bowl in refrigerator.  When the jello has cooled, but has not begun to jell, take it out and add the sour cream.  Mix in the sour cream using a whisk or the whisk attachment of your mixer. 

By hand, add the pineapple and the cherries.  Pour mixture into a large mold.  Refrigerate overnight.  When you are ready to unmold, put the stopper in the sink.  Add a little warm water in the sink.  Put the mold in.  The water should come up halfway to the top of the jello mold.  Swish in water for about 30 seconds.  Then take out of sink.  Place serving platter on top of replica uhren kaufen mold.  Invert.  Jello should come down.  If it doesn’t, then put it back in the warm water for another 30 seconds and repeat.  Refrigerate the mold until you are ready to serve it.Viagra for cheap prices best buy online sildenafil tablets buy cheap sildenafil generic cheapest sales 50mg. Viagra tab sildenafil generic purchase 50mg, sildenafil tablets buy. Viagra tablet price brand 100mg of pills no prescription cheap generic purchase cialis sildenafil tablets buy. Buy Generic Tadalafil for Men in ViaBestBuy Online Pharmacy. Order Cheap Tadalafil Online Over the Counter for the Lowest Price in USA tadalafil online. With new merchandise for ED on the rise, VIAGRA has Tadalafil Online always been trusted by numerous men as their selection treatment..

Adele Hochheiser’s (Sister’s) Dairy Noodle Pudding/Kugel – (Plus- Look at the footnote to see a healthier variation on the classic using whole grain egg noodles)

Serve this amazing side dish to go along with a light dairy meal, as part of  a brunch buffet, or for your Yom Kippur break the fast feast! I made this today for my grandkids (by special request of Noah) forNoah, Ezra, and Hannah, and for my daughter Randi, and the kids said it was the best one I’ve ever made. The kids ate 2/3 of it as an after school snack. I don’t know why, but it was so fluffy and perfect! 

My wonderful mother, Shirley Fried, got this recipe from her best friend and our favorite neighbor, Adele Hochheiser. I think the recipe is nicknamed Sister’s, because Adele’s first cousins affectionately referred to her as “sister.” My mother made this often, and oh did my mother, my father, and I love it. For some reason, my brother Kenny was not fond of this dish. My mother made this to go with our fish night- our Wednesday night dinner. I don’t think I’ve written about my mother’s weekly dinner schedule yet- when I was growing up, so this is as good a place as any. Throughout my entire childhood, we basically ate the same thing every week. And believe me, that was not a bad thing. There is something very reassuring about knowing what your meals are going to be. My mother’s meals were all extremely balanced, too. I loved each and every meal. How I looked forward to them!  Here is our weekly dinner menu:

Monday: rib steak ( and sometimes London broil, which was cooked by me in my teen years after we had a gas grill), french fries, LeSeurr peas, salad with Wishbone Fotbalove Dresy Italian Dressing, and years later, Ken’s Caesar, or Milani 1890 French)

Tuesday: stew (Adele Hochheiser’s recipe) with rice and salad, or spaghetti and meat sauce (my Aunt Sally Hindes’s recipe) with salad and garlic bread, or sweet and sour meatballs with mashed potatoes, frozen spinach, and salad, or vegetable soup with flanken (a rare treat)- soup served separately and flanken served on a plate with mashed potatoes, or meatloaf (Anita Lapidus’s recipe) with baked potatoes, string beans and salad

Wednesday: a beautiful platter of tuna salad served on a bed of lettuce surrounded by sliced cucumbers, radishes, green peppers, and a plate of sliced Jersey tomatoes (in the summer), accompanied by macaroni and cheese casserole, or this noodle pudding recipe, or brown rice pudding, or apple fritters

Thursday: same as Tuesday

Friday: My mother alternated between chicken and brisket. She cooked one Empire frozen chicken cup up in eighths baked with either Saucy Susan, or Kellogg’s Cornflakes Crumbs, or fried Southern style by our beloved cleaning lady who I loved, Harriet. The chicken was discount doxycycline no prescription camisetas de futbol baratas served with one 8 oz. can of peas and carrots, salad, and my mother’s delicious pineapple noodle pudding. She served her brisket with our favorite potato dish, brenta, peas and carrots, and salad.

All dinners were followed by either a half of a grapefruit, fruit cocktail, sliced canned peaches or pear halves, a wedge of cantaloupe, or jello.

This was followed by dessert. My brother Kenny and I were allowed one Tastycake, or 3 Hydrox, or 3 Chips Ahoy cookies. This was my father’s favorite part of the meal.  He would take out one package of chocolate Tastycakes, Krimpets, peanut butter Tandytakes, or  a  Tasycake Junior, and he’d eat the entire package with a few glasses of ice cold skim milk.  How my father adored his Tastycakes!

Anyway, here is the recipe for Adele’s noodle pudding.  It is rich and delicious!

for the filling:

  • 1 pound extra wide or broad egg noodles (such as Pennsylvania Dutch) (As of March 2019, I buy wide egg noodles at Whole Foods)
  • 1 1/2 sticks of butter or Fleischmann’s margarine- update- use only 1 stick of salted or unsalted butter
  • 1 cup granulated sugar (I reduce to 2/3 to 3/4 cup sugar)
  • 1 pound small curd or whipped cottage cheese I use Friendship brand whipped cottage cheese)
  • 1 pint (16 oz.) sour cream
  • 5 extra large eggs, beaten
  • 1 cup whole milk
  • 1 scant teaspoon pure vanilla extract
  • 1 cup raisins (optional- I usually don’t use them)

Update: As of 2018 and 2019, no cornflakes crumbs topping; instead sprinkle top with cinnamon.

but if you prefer the cornflakes crumbs topping:

Mix one cup of Kellogg’s Cornflakes Crumbs (this comes already prepared as crumbs in the box) with 3 tablespoons melted butter or margarine.  Set topping aside.

Or crush by hand about 3 cups of corn flakes, add 2 or 3 tablespoons of melted butter or margarine, and about 1 tablespoon of sugar.

for an alternate cornflakes crumbs topping:

Make cornflakes crumbs yourself by placing cornflakes in the bowl of a food processor fitted with the metal blade, and pulsing until the crumbs are quite fine. Continue until you have one cup of crumbs.  You will probably need about 3 cups of cornflakes to make one cup of cornflakes crumbs.  Mix with 3 tablespoons of melted butter or margarine. Set topping aside.

for a more rustic cornflakes crumbs topping:

Place about 3 cups of cornflakes into a ziploc bag.  Using a rolling pin or your hands, crush the cornflakes until you have crumbs that are not quite so fine.  Mix cornflakes with about 6 tablespoons of melted margarine or butter.  Set topping aside.

for the filling:

Preheat oven to 350 degrees.  Grease a 9 x 13 glass baking dish.  Bring a large pot of water to a boil.  Cook noodles till al dente.  Drain noodles in colander.  While noodles are draining, put the margarine or butter into the same pot to melt on low heat.  When margarine or butter is melted, take the pot off the heat.  Put the noodles back in.  Add the sugar and mix with a rubber spatula.  Add the cottage cheese and mix in.  Then add the milk, the vanilla, the beaten eggs, and mix in with the spatula.  Finally, add the sour cream, and blend in.  (add raisins at this point if you wish)

Pour filling into prepared baking dish. Sprinkle topping on- either cinnamon or cornflakes crumbs topping evenly over the top of the filling.  Bake in the center of the oven for 1 hour 10 min. to 1 hour and 20 min. until starts to puff in the center, and until the bottom and sides start to brown.  The center should be set, and a toothpick should come out clean.

Notes:  The topping is optional.  If you prefer, you can just sprinkle the top with cinnamon.  You can also reduce the calories in the dish by reducing the sugar to 3/4 cup and reducing the margarine or butter to 1 stick.  You may also use a lowfat cottage cheese.  I do not recommend using a low fat sour cream or low fat milk. 

You may freeze this unbaked without the topping.  Wrap it well, though.  Then defrost it in the refrigerator, make the topping, and bake it.  You may also prepare this up to 2 days before you wish to bake it, and keep it refrigerated without the topping on it.  Then make the topping the day you will be baking the kugel, and put the topping on it right before you put it in the oven.  If you are baking this right out of the refrigerator, it will probably take about 20 more minutes of baking time. 

May 18, 2011

My daughter Randi asked me to make the kugel with whole wheat noodles.  Luckily I found Ronzoni whole grain egg noodles at the Stop and Shop in Aberdeen.  The bag is only 12 oz. but I basically kept the quantities of everything the same since whole grain tends to absorb more liquid.  Changes included for the filling: I used about 1 1/4 cups milk, I used only 1/2 stick butter, I added about 1/2 teaspoon cinnamon to filling and 3 small boxes of organic raisins, I used 1 teaspoon vanilla, I used a heavy 1/2 cup sugar, I happened to use 1 pound Friendship 2% cottage cheese- pot style,  I used 16 oz. Daisy sour cream, 5 extra large eggs.  For the topping, I melted 2 tablespoons butter in a bowl, I added 2 cups of coursely crushed corn flakes crumbs, 1 tablespoon of sugar, and 1/4 teaspoon cinnamon. Follow above directions for baking.Cheap tadalafil tablets buy cialis generic cipla lowest price soft sales professional for online. Cialis get viagra tadalafil 5mg no prescription buy cheapest online tadalafil tablets buy. Tadalafil Tablets Order quality Cialis from trusted supplier for the cheap price. Buy Sildenafil Online Cheap Free Viagra Samples. Men’s Health. Women’s Health , Weight Loss, Gums New, General Health, buy sildenafil online cheap. Sildenafil ratio 100mg kaufen buy sildenafil online cheap wellbutrin sr best generic cheap sildenafil 50mg provera drug interactions..

Best Ever Chopped Liver

This Chopped Liver Is Light And Fluffy! 

This is a recipe for the most delicious chopped liver you will ever eat in your life.  My mother, Shirley Fried, got this recipe from my Aunt Florence.  My mother made this recipe once a year, on Thanksgiving.  I think Thanksgiving was my favorite holiday growing up.  Besides my parents, my brother Kenny, and I, we always had my father’s family over, which consisted of his twin brother, my Uncle Larry, my Aunt Florence, and their three children, Karen, David, and Debbie.  Everyone, and I mean everyone looked forward to that meal.  And that meal was the same every single year.  Here is the menu:  for hor d’oeuvres we had my mother’s homemade chopped liver with party rye, Cohen’s little hot dogs in blankets, Cohen’s  miniature potato puffs, Cohen’s miniature egg rolls, and Sacramento tomato juice.  For the main course we had roast turkey (Empire) with stuffing (my Grandma Rose’s recipe), brisket (my mother’s recipe), salad, cranberry jello mold, candied sweet potatoes, roasted potatoes from around the turkey,  and French string beans with glazed baby carrots.  For dessert we had my mother’s homemade apple pies (she baked 2) with vanilla ice cream, and sliced chocolate pound cake or chocolate chip squares.

Everyone loved knowing that the menu would always be exactly the same.  There was something reassuring about that.  My aunt, uncle, and cousins loved the food, and so did my parents, Kenny and I.  What stands out in my memory is how my cousin Debbie, who was the youngest of my three cousins, really overstuffed herself.  She would start yawning at the table, then she’d start to laugh out loud herself because she knew she had eaten too much, she’d say something like, “Debba, what have you done!”, and then she’d have to get up and move over to the couch, where she would sweetly doze off.  I am laughing out loud right now as I picture the expression on her face as she realized how full she was.  Those were the days.  There were none better.  How I wish I could go back and relive them.  What a wonderful family I had!

Anyway, when my mother made the chopped liver, it was quite a ritual.  I can still see her in my mind as she prepared the recipe.  First, she boiled the eggs.  Then she chopped up some onions and fried them in her Farberware frying pan in corn oil.  When they were nicely browned, she transferred them to a bowl.  In the same frying pan, she put the Empire Kosher chicken livers.  She’d cut them in half to make sure there was no blood left.  When they were done, she’d transfer them into the bowl with the onions.  Then my mother and I would go down to the basement where the meat grinder was. She’d attach the meat grinder to a special table that was adequate to do the job.  Then she’d put some eggs in the top of the billige fodboldtrøjer grinder, some onions, and some liver.  She would turn the big crank.  It was amazing to me how these items went in whole, and came out like little snakes.  When she was all done, we’d go back up to the kitchen where my mother would begin lightly mashing the ingredients together in a bowl.  She’d pour the oil left in the frying pan into the mixture.  She would add some salt and pepper.  Then my mother and I would start the fun part, tasting it.   My mother would ask me if I thought we needed a little more oil, a little more salt, or pepper.  She kept re-seasoning until the chopped liver was perfect.  And it was perfect, and every bit of the preparation was worthwhile.  Oh, did I love that treat.  And so did my father, and my mother (my brother Kenny hated chopped liver).

I have started to make this recipe again.  It’s pretty easy, because I have the grinder attachment for my Kitchen Aid mixer.  When I make it, I actually fry the livers and onions in the same frying pan my mother used (she handed it down to me).  I use that pan because it brings back such wonderful memories.   I usually make the chopped liver for holidays like Passover.  I make it now mostly for my mother, who still loves it so much.  She likes to take the leftovers home.  She loves making herself a sandwich on rye with a little mustard.  I just wish that my father could be eating it, too.

See further below for latest version!**

  • 8 oz. Empire frozen chicken livers, defrosted in the refrigerator
  • 2 very large or 4 medium- large onions
  • 8 jumbo or 9 extra large eggs
  • kosher salt
  • pepper
  • corn oil

Defrost the box of Empire frozen chicken livers in the refrigerator.   Start cooking your hard boiled eggs.  Place my eggs in a pot and cover them with water.  Bring the water up to a boil, and then simmer the eggs for 20 minutes.  Then run the pot under cold water, and then peel the eggs.  Set them aside.  Peel and medium dice the onions.  Put about 1/2 cup of corn oil in a heavy frying pan. Then fry the onions over medium heat.  Season the onions with kosher salt and freshly cracked pepper as you’re frying them.  Fry them until they are nicely browned but not burned.  Take the onions out and put them in a bowl, set aside.  Now, place the defrosted chicken livers in the same frying pan, and saute them over a medium flame, turning them as necessary.  Cut them to make sure they are cooked through.  Take them out one at time, and put them in a small bowl; set aside.

Use the grinder attachment of your mixer. Put a nice large bowl under the grinder to catch everything.   Put an egg in, some onions, and some liver.  Run the machine.  Then continue with an egg, some onions, and some liver until you have used everything up.  Pour the leftover oil from frying right in the bowl.  Add some more kosher salt and freshly ground pepper, and start to goedkope voetbalshirts kopen gently mash the ingredients together with a fork, as if you were making egg salad.  If you think the mixture is too dry, add one or two teaspoons more of oil.  Taste frequently, and adjust for seasoning.  Refrigerate in serving bowl or in a plastic container.

Note:  I like to make this either the same day I am serving it, or only 1 day in advance.

**Latest version Passover 2014 (This made 2 1/2 qts.) and it was all eaten except of 1 pint. zoloft no perscription fast

  • about 19 oz. chicken livers (I use Bell and Evans now as I can’t find the Empire)
  • 24  extra large eggs
  • about 2-3 lbs. fried onions
  • salt and pepper
  • extra oil as needed

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Shirley Fried’s and Judy’s Delectable Baked Stuffed Potatoes

My wonderful mother, Shirley Fried, had dinner parties when she and my father (the most amazing father in the world, Murray Fried) were a young married couple.  I guess I was just too little, because I have no memory of these parties.  My mother has reminisced fondly about those parties, and those days.  One of the side dishes she served was baked stuffed potatoes.  The potatoes are so easy to make and so elegant.  I have made them many times.  My kids love them.  I don’t know why I don’t make them more often.  Try them instead of a plain baked potato or mashed potatoes the next time you have a dinner party.  Your guests will love them!

  • baking potatoes, either Russet or Idaho (the size of the potato is up to you, but I usually use pretty large ones)
  • butter or Fleischmann’s margarine, at room temperature (1-2 tablespoons per potato)
  • a little milk (optional)
  • kosher salt and freshly ground pepper to taste
  • paprika

Preheat oven to 375 degrees.  Wash as many potatoes as you like.  Using a fork, pierce the top of the potatoes in a few places.  Then bake the potatoes until they are totally baked.  The time will vary, depending on how large the potatoes are, but it will be somewhere around an hour to an hour and a half. 

Take the potatoes out of the oven.  Using a sharp serrated knife, slice the tops off the potatoes.  Make sure that your slice is no more than 1/4 inch from the top of the potato.  Then using a small spoon, scoop out all of the insides of the potatoes, and put it in a mixing bowl.  Add the room temperature butter or margarine, the milk, Kosher salt, a little pepper.  Use a fork or a potato masher and mix together well.  I use about 1 to 2 tablespoons of butter or margarine per potato.  Then, using a small spoon, gently put the potato mixture back into the potatoes.  The potato mixture should come up higher than the sides of the potato skin.  Sprinkle paprika over the top of the potatoes. 

You can prepare these in the morning for your dinner, and refrigerate them.  Place them back into a preheated 350 degree oven (uncovered) for about 30 minutes to get them piping hot.   The lowest prices for Tadalafil from online pharmacies and prescription discount cards! Before you buy Tadalafil, compare the best prices on Tadalafil from buy tadalafil. Buy tadalafil (Cialis) online in the UK for the treatment of erectile dysfunction. Available in potent 20mg tablets without side effects. Sildenafil No Rx Sildenafil Shipped From Canada. Men’s Health. Jcb, Free World Shipping, Anti-anxiety, All Medications Are Certificated sildenafil no rx nizoral capsules buy . Sildenafil Shipped From Canada. Men’s Health. Gums New, Cholesterol, Canadian Pharmacy, Weight Loss..

Very Best Potato Pancakes

This recipe is the one I developed and have used for years whenever my family is in the mood for potato pancakes.  These are the real thing.  I always make them by the dozens for Chanukah.  A few years ago, I included them in my menu for a Christmas Eve party at my boyfriend Jim’s house.  The funniest moment of the night to me was when one of the guests, who was Italian walked in and asked me if I was cooking potato latkes.  My potato pancakes disappeared as quickly as I served them.  For a party, I like to make them small, about the size of a silver dollar pancake.  I usually use matzo meal fussball trikots kaufen in them, but I have often used flour instead, and they come out fantastic.  They have a slightly lighter texture with the flour.  Try them both ways, and decide which you like better.  I serve them with apple sauce and sour cream.  They are extremely easy to make, so please try your hand at this.  You won’t regret it!

I usually double this recipe. doxycycline hyc 100mg. no script

  • 3 large sized Idaho or russet potatoes
  • 2 large eggs or 1 jumbo egg
  • 1 medium to large onion
  • 1/4 cup all-purpose flour or matzo meal  
  • 1 teaspoon Kosher salt
  • 1/8 teaspoon pepper
  • Vegetable oil for frying (for the best taste, use corn oil)
  • Sour cream and applesauce for serving

Peel and quarter the onion. Then peel potatoes, and pat them dry with paper towels, and quarter them. Crack egg or eggs into a blender. Add a few pieces of one potato, and then blend it. Then add the rest of the potatoes and the onion. Blend on high until the mixture is the consistency of apple sauce. The mixture should not be so pureed that it looks like liquid. It needs to be lumpy. But there should not be any whole pieces of potato or onion in it. When the blender is full, dump the mixture out into a large mixing bowl. If you are doubling the recipe, repeat and dump the mixture a second time into the large mixing bowl. Then add the matzo meal or flour, the salt, and pepper. Mix with a rubber spatula.

Heat oil ,about 1/8 to 1/4 inch high, in large frying pan over a medium to high heat (I use both non-stick and regular). Drop spoonfuls of batter into oil, about the size of silver dollar pancakes. You will be able to see when the latkes are really starting to brown. Loosen them Fussball hallenschuhe with a good, sharp spatula from the pan, and if they are really browned on the bottom, flip them over. Then brown them on the other side. As they are done, take them out and put them on paper towels to drain. Flip them over on the paper towels to drain on the other side. Eat immediately with applesauce or sour cream. Or, you may freeze them once they have cooled.

If you are heating up your frozen latkes, take out as many as you wish right from the freezer, and put them into a preheated 375 to 400 degree oven on a sheet pan covered with aluminum foil, or a disposable cookie sheet with sides, and heat for about 15 minutes or until they are hot and bubbly.

Note: If I freeze them, I usually use an aluminum tin, and I make layers without overlapping the latkes, and I put a sheet of aluminum foil in between my layers.Tadalafil Without Prescription. Online Drug Shop, Secure and Anonymous. Need a product that isn`t in the site? Call US!. Online support 24 hours tadalafil without prescription. Buy Tadalafil online after comparing prices. Order Cialis without a prescription. Learn more about cost of generic Cialis. Buy Tadalafil Online Without Prescription. Men’s Health. Dental Whitening, Erectile Dysfunction, Visa, Mastercard, Amex, E-check buy tadalafil online without prescription. Buy Tadalafil online without prescription improved erectile function! You have problems with erectile function? You want to get active and long sex?.

Grandma Hindes’s Apple, Nectarine or Peach, or Blueberry Fritters

This is another outstanding recipe from my Grandma Hindes.  I never had her apple fritters, but I did have my mother’s.  This dish was one of my mother’s favorites when she was growing up.  My mother always mentions what a great cook her mother was, but for some reason my mother didn’t appreciate most of her mother’s cooking when she was growing up.  But my mother did love my grandmother’s apple fritters – a lot.   I remember hearing my mother explain how my grandfather and my Uncle Nat would come home every noon from the dress factory they owned and worked at in South River, N.J. (The South River Dress Company), to one of these delicious full course lunches.  The apple fritters were one of the delicious side dishes she made for them for lunch.  My mother made these when I was growing up, too.  These are delicious!  When most migliori repliche orologi people think of fritters, they think of something that is roundish in shape and deep fried.  These are neither. They are more like a pancake, with a light and airy batter, with delectable chunks of sweet apple inside.  You have to try them.  Really, I can’t tell you how lucky you are to have the opportunity to make this family, heirloom recipe!  Don’t miss this rare opportunity!

  • 4 extra large eggs
  • 1 cup of regular milk
  • 1 1/2 cups unbleached flour 
  • 2 generous pinches baking powder (each one about 1/2 teaspoon)
  • 2 pinches Kosher salt (each one about 1/4 teaspoon)
  • 2 heaping tablespoons granulated sugar
  • 6 large Rome, Winesap, Granny Smith, Yellow Delicious, or other baking apples, cut into thinnish chunks (or blueberries, peaches, nectarines- see note below)
  • oil for frying ( corn or canola)

Peel and slice the apples.  In a large mixing bowl, whisk the milk with the eggs.  Whisk in the flour, the baking powder, the salt, and the sugar until the mixture is as lump free as possible.  I usually need to add the 1/4 cup more flour mentioned above if the batter is too thin.  Fold in the apples with a rubber spatula.

Heat corn oil or canola oil in a large frying pan, about 1/8 to 1/4 inch high.  Drop spoonfuls in about the size of silver dollar pancakes.  The batter will get a bit puffy, and when it is nicely browned on the bottom, flip over with a spatula.  Brown on the other side, and drain on paper towels.  I serve them with granulated sugar served on the side, but I guess you could sprinkle them with confectioners sugar.  The taste of the granulated sugar on them is perfect, though! 

Note:  These may be frozen in an aluminum tin.  Lay them so they are not overlapping.  Then put a sheet of aluminum foil over the first layer, and repeat with a koszulki nba sklep second layer of fritters.  You can heat them directly from the freezer.  Put them on a half sheet pan or on a cookie sheet covered with foil into a preheated oven, about 350 degrees until they are hot and bubbly (about 20 min.) 

In the summer, I substitute peaches, nectarines, or blueberries for the apples.  Nectarines, I don’t peel, which is great.

This morning- June 26, 2011, I just made the above batter, divided in half, added about 1 heavy cup of blueberries to the one half of the batter, and 2 or 3 nectarines, cut up, to the other half of the batter.  Now we have some of each!Cheap tadalafil tablets buy cialis generic cipla lowest price soft sales professional for online. Cialis get viagra tadalafil 5mg no prescription buy cheapest online tadalafil tablets buy order real synthroid . Tadalafil Tablets Order quality Cialis from trusted supplier for the cheap price. Buy Sildenafil Online Cheap Free Viagra Samples. Men’s Health. Women’s Health , Weight Loss, Gums New, General Health, buy sildenafil online cheap. Sildenafil ratio 100mg kaufen buy sildenafil online cheap wellbutrin sr best generic cheap sildenafil 50mg provera drug interactions..

Judy’s Outstanding Potato Latkes (Potato Pancakes)

The Jewish holiday of Chanukah has always been a wonderful holiday for me.  The special  childhood memories I have of Chanukah always include potato latkes.  When I was a little girl, I would, as usual, be in the kitchen when my mother was cooking.  I loved to stand right next to her as she made her latkes.  She used her mother’s (my Grandma Rose Hindes’s) delicous recipe.  My mother would make a batch of these, and then she would put them in the freezer for a dinner we’d have later in the week.  In other words, these latkes were not meant for immediate consumption.  As I stood next to my mother while she was frying the latkes, I prayed for these words to come out of my mother’s mouth- “Judy, you can have one.”  She always let me have at least one  (She would allow herself to take one too.) She also allowed me to pick off all the little crunchy browned bits around the edges of the latkes.  When I became a mother myself, I was so happy as the holiday of Chanukah approached because that meant it was time for me to start making my mother’s latke recipe.  I loved making them and calling my kids into the kitchen to tell them they could have some hot off the presses.  I also loved making lots and putting them in the freezer, just like my mother did.  There was nothing as køb billige nba trøjer gratifying, for me, as watching the expression on my children’s, my husband’s, or especially my mother’s or father’s faces as they put one of these incredible latkes in their mouths.  Please, understand that there is nothing hard about making these.  Once you get the hang of it, you will be making them by the dozens, too!

I usually double this recipe.

  • 3 large sized Idaho or russet potatoes 
  • 2 large eggs or 1 jumbo egg
  • 1 medium to large onion
  • 1/4 cup of matzo meal or 1/4 cup flour (you can use flour, but I think the texture and flavor are better if you use matzo meal)
  • 1 teaspoon Kosher salt
  • 1/8 teaspoon pepper
  • Vegetable oil for frying (for the best taste, use corn oil)
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  • Sour cream and applesauce for serving

Peel and quarter the onion.  Then peel potatoes, and pat them dry with paper towels, and quarter them.  Crack egg or eggs into a blender.  Add a few pieces of one potato, and then blend it.  Then add the rest of the potatoes and the onion.  Blend on high until the mixture is the consistency of apple sauce.  The mixture should not be so pureed that it looks like liquid.  It needs to be lumpy.  But there should not be any whole pieces of potato or onion in it.  When the blender is full, dump the mixture out into a large mixing bowl.  If you are doubling the recipe, repeat and dump the mixture a second time into the large mixing bowl.  Then add the matzo meal or flour, the salt, and pepper.  Mix with a rubber spatula. 

Heat oil ,about 1/8 to 1/4 inch high, in large frying pan over a medium to high heat (I use both non-stick and regular).  Drop  spoonfuls of batter into oil, about the size of silver dollar pancakes.  You will be able to see when the latkes are really starting to brown.  Loosen them with a good, sharp spatula from the pan, and if they are really browned on the bottom, flip them over.  Then brown them on the other side.  As they are done, take them out and put them on paper towels to drain.  Flip them over on the paper towels to drain on the other side.  Eat immediately with applesauce or sour cream.  Or, you may freeze them once they have cooled. 

If you are heating up your frozen latkes,  take out as many as you wish right from the freezer, and put them into a preheated 375 to 400 degree oven on a sheet pan covered with aluminum foil, or a disposable cookie sheet with sides, and heat for about 15 minutes or until they are hot and bubbly. 

Note:  If I freeze them, I usually use an aluminum tin, and I make layers without overlapping the latkes, and I put a sheet of aluminum foil in between my layers.    

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Judy’s Tangy Orange-Buttered Carrots

My friend Leslie made these carrots when she had company, and I really liked them.  I usually make this recipe for Thanksgiving dinner because my daughter Randi really loves it.  I haven’t changed Leslie’s recipe except that I have proportionally increased the quantity of each ingredient.  This dish looks pretty and tastes delicious. 

  • 1 pound carrots                                 
  • 1 tablespoon butter
  • 1 cup orange juice, not from concentrate (You may use fresh squeezed)
  • 2 pinches of granulated sugar

To make a larger quantity:

  • 1 1/2 pounds of carrots
  • 1 1/2 tablespoons of butter
  • 1 1/2  cups orange juice
  • 3 pinches of granulated sugar

Peel carrots.  Then slice them on the bias or diagonal, about 1/4 inch thick.  Then put some water on the bottom of a saucepan, about 1/2 inch high.  Put a steamer insert in the pan.  Put the carrots in the steamer insert.  Put the top on the pan, and over ropa ciclismo barata a medium-high flame, steam the carrots until they are soft, but not mushy.  If you can put a fork into the carrots easily, they probably are done.  Set the carrots aside. 

Dump the water out of the pan.  Dry the pan with a paper towel.  Put the butter in, and melt it.  Then add the orange juice and the sugar. Simmer for about 15 minutes until the liquid starts to look less like liquid and more like syrup.  Take the pot off the stove, and add the carrots back in.  Toss the carrots in the sauce and serve.

Note:  You can definitely make these one or two days in advance, store them in a plastic container, and then warm them up in the microwave.  I love to go to my local deli and buy a bunch of plastic quart containers.  I use those containers for storing and freezing many items I cook.  Sildenafil is a prescription medicine that is not legally available without a prescription. Order Sildenafil legally with an online prescription here. Order sildenafil buy zoloft without presecription from Superdrug – From ??18 – Choose between 25mg, 50mg and 100mg tablets – Online Prescription and Delivery Included. Nonetheless, you must make certain that Tadalafil For Sale the site is approved to promote medicines in your country. Erectile dysfunction is not tadalafil for sale. Tadalafil For Sale. how to buy cialis online safely. and community-friendly environment where customers of injectable hgh. buy cialis usa..

Judy’s BEST Creamy and Delicious Macaroni and Cheese Casserole

Your Family Will Thank You Once You Learn To Make This Creamy And Delicious Macaroni And Cheese!

When my children were little, I needed to come up with the perfect macaroni and cheese recipe. My mother had made macaroni and cheese casserole when I was growing up, and I liked it a lot, but I knew that her recipe was not exactly what I was looking for. If you can picture in your mind the perfect macaroni and cheese, with creamy orange-yellow cheese oozing our of the elbow macaroni doxycycline without prescription usa rx noodles, and the cheese on top of the casserole is bubbly and starting to get just a little brown and crusty, then you will be picturing something close to what my ideal recipe for macaroni and cheese is like. So I set out to come up with a perfect recipe for macaroni and cheese. I developed the recipe when my kids were little, and it quickly became a favorite of my children’s and of my father’s. I loved to make this recipe, and then give some of it to my father to take home when my parents left after spending a Friday night with us. My father loved it as a nighttime snack. Even though my kids are older, I still make this regularly, and this year I am adding it to my Thanksgiving menu. Why not? Everyone loves it.

For years I made a single recipe, but then I realized that I should be doubling it. So, the following recipe is actually a double recipe. I make it in a large 9×13 rectangular or oval ceramic or pyrex dish or large square or round casserole. If you make half of the recipe, then halve each ingredient, and bake it in a rectangular or oval 8 x10 or in a round casserole dish.

  • 1 pounds (16 ounces) elbow macaroni
  • 4 tablespoons butter or margarine, plus more for greasing the pan
  • 4 tablespoons flour
  • 2 teaspoons Kosher or regular salt
  • 1/2 teaspoon black pepper
  • 5 cups whole milk
  • about 2 pounds of thinly, sliced at the deli, good yellow American cheese, (Land o Lakes is the best!)

Preheat the oven to 375 degrees. Butter the sides and bottom of your baking dish, and set aside.

Start the water boiling in a pot for your noodles. In another saucepan (4 or 5 quart), put your butter or margarine, and melt it over a low flame. Then add the flour, salt and pepper, and whisk it. It will look like a wet paste. Whisk it for a few minutes to cook the flour a bit. Then pour a little of the milk in. Whisk again. Repeat a few times. Eventually, just pour the rest of the milk in. You need to stand at the stove, and continue stirring or whisking the mixture every minute or two with your pan over a medium flame. When the milk mixture has started to thicken just a little, then add all of your cheese except about 3 or 4 ounces (about 8 slices) that you will reserve for the top. At this point start boiling your noodles. Do not overcook the elbows, (If the instuructions say to cook the noodles for 5-8 minutes, I cook them for around 7 minutes).  As soon as the pasta is done, drain it in a colander and set aside. Keep the heat on medium-low under your sauce mixture, and just move that cheese around until it is basically melted into the milk. It should almost completely be one smooth mixture, when it is ready. Then you have a few choices. If you have enough room in the saucepan, pour your noodles in, and mix the sauce into and around the noodles. Then pour it all into your prepared dish. If you don’t have enough room in your saucepan, that’s fine. Just pour your noodles into your prepared baking dish, and pour the sauce right in with the noodles. Use a rubber spatula to smooth the sauce in and around the elbows.

Bake for about 1 hour or a little more until the top is starting to brown, and the edges are starting to look crusty. Then place your remaining slices of cheese on top, and wait until the cheese on top is melted or browned (it’s up to you). Your baking time will vary depending on whether you like the dish creamy and on the looser side or more firm and well done. I like it somewhere in the middle, but I do like the bottom and sides to be browned and crusty. You may take this out of the oven and serve it immediately.

Note: It’s okay to serve it immediately. You won’t have any choice in the matter because everyone will be standing around and dying to dig in! There usually are no leftovers, but if you’re lucky enough to have any, the microwave does a great job of heating them up.

Note:  You can prepare this the night before, and refrigerate it without baking it.  Then take it out of the fridge when you are ready to bake it.  It may take about 15 minutes more to cook if you are baking it straight from the fridge.

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