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An American, Dad, Vet, Clinton Legacy Cookbook Chef, an all around good guy..LOL ^ | Dec 9 2001 | Carlo3b

Posted on 12/09/2001 5:45:52 AM PST by carlo3b

". . . and May This Festival of Lights bring Blessings
upon you and All Your Loved Ones for Happiness,
for Health, and for Spiritual and Material Wealth,
and May the Lights of Chanukah Usher in the Light of Moshiach
and a Better World for All of Humankind."

The Victory over Antiochus

More than 2000 years ago, the land of Judea was ruled by Antiochus, a tyrannical Syrian king. Even today, people fight wars over their gods, despite claims to value "religious tolerance." But a couple of thousand years ago, religious tolerance didn't exist at all. Religion was as good an excuse as any to oppress a people.

That's precisely what Antiochus did to the Jews: he forbade them to observe the Sabbath or study their religious text, the Torah, and he erected a statue of Zeus in their sacred temple of Jerusalem. Many Jews followed his decrees, because they had no choice; those who resisted were executed.

In 167 B.C., the Jews -- driven to desperation -- rose up against Antiochus. Mattathias, a well-respected priest, gathered together an army and put his five sons in charge. Judah and his brothers wanted a name for their battalion that would signify force and strength; "Maccabee", meaning "hammer", fit the bill. It took three years of fighting, but eventually the Maccabees drove the Syrians out of Israel and reclaimed the temple in Jerusalem.

Naturally, the Maccabees quickly got rid of the statue of Zeus. Then they cleansed and purified the temple, and rekindled the menorah, a candelabra that symbolized God's Divine Presence. Oddly enough, although it only held enough oil to burn for a single day, the menorah burned for eight. This was the miracle.


About the Menorah
To Jews and non-Jews alike, the menorah, or Hanukkiya, is the most recognizable symbol of Hanukkah. It's usually a nine-branch candelabrum whose candles are lit by a "shamash" or service candle which then takes its own place at the centre of the menorah. The menorah itself is placed in a window or anywhere it can be seen by passers-by.

Lighting the Menorah
On the first night of Hanukkah, a single candle (or oil wick) is lit on the far right side of the menorah. A candle is added, from right to left, each night, and the newest candle is always lit first. Ideally, the candles should be lit as soon as stars become visible in the night sky, but they can be lit late into the night. While the candles are being lit and the blessing given, the whole family and any guests gather to witness the ceremony; everyone is encouraged to participate. By the eighth night, with all eight candles lit, the menorah makes a spectacular sight. And as they did the previous evenings, the candles will continue to shine until they burn themselves out.

The Blessing
The first blessing thanks God for the commandment to "kindle the Hanukkah lights."

Baruch Atah Adonai Elohenu Melech Ha-olam Asher Kidshanu B'mitzvotav V'tzivanu L'hadlik Ner Shel Hanukkah.
Blessed is Adonai our God, Ruler of the Universe, by whose Mitzvot we are hallowed, who commands us to kindle the Hanukkah lights. 

The second blessing praises God for the miracle the candles symbolize; it's said as the candles are being lit.
  Baruch Atah Adonia Elohenu Melech Ha-olam She-asa Nissim L'votenu Bayamim Ha-hem Ba-ZmanHa-zeh.
Blessed is Adonai our God, Ruler of the Universe, who performed wonderous deeds for our ancestors in days of old, at this season.
On the first night of Hanukkah the "shehechiyanu" blessing is included, to signify that this is the first time the Hanukkah lights have been lit this season.

 Hanukkah is a "Festival of Lights" to celebrate the victory of the Jewish Maccabees over the Syrians, and the rededication of the Jerusalem Temple. The holiday also commemorates the miracle of the oil that burned for eight days.

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Chanukah Latkes
By the light of the Chanukah Menorah, young and old enjoy this crisp, holiday treat!


Yields: 4 to 6 servings
Grate potatoes and onion on the fine side of a grater, or in a food processor; or put in a blender with a little water.
Strain grated potatoes and onion through a colander, pressing out excess water. Add eggs, flour, and seasoning. Mix well.
Heat ½ cup oil in skillet. Lower flame and place 1 large tablespoon batter at a time into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown. Turn over and fry on other side 2 to 3 minutes.
Remove from pan and place on paper towels to drain excess oil. Continue with remaining batter until used up, adding more oil when necessary.
Serve with applesauce on the side.
Variation: Zucchini or Carrot Latkes: Substitute 5 medium zucchini or 5 medium carrots for potatoes.

Excerpted From: Spice and Spirit, The Complete Kosher Cookbook

Happy Holiday my dear friends......

1 posted on 12/09/2001 5:45:52 AM PST by carlo3b
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To: TwoStep; Yellow Rose of Texas; Taxula; DugwayDuke; Chapita; southernnorthcarolina; JoeEveryman...
Rumanian Zucchini Potato Latkes
Makes 18 large pancakes to serve 6-8.
Peel the zucchini and grate down to the seeds (discard the seeds). Squeeze out the liquid.
Peel the potatoes and grate into the zucchini. Once more, remove the liquid. This is important!
Grate the onion and add to the zucchini mixture. Add the eggs, oil and matzah meal, starting with ½ cup matzah meal and continuing to add more if necessary, until there is body to the mixture. Season with salt and pepper to taste and blend well.
In a large, heavy frying pan, heat some vegetable oil until almost smoking. Using a large tablespoon, spoon a round portion of zucchini mixture into the pan and brown on both sides. Serve hot with sour cream or applesauce.
Note: You can also add carrots, parsley and dill to this recipe.
Copyright Joan Nathan
2 posted on 12/09/2001 5:51:01 AM PST by carlo3b
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To: RJayneJ; Exit148; Holding Our Breath; uglybiker; 2ndMostConservativeBrdMember; razorback-bert

Traditional Chanukah Doughnuts
Doughnuts, an old-fashioned treat, are never quite as good when store-bought. Try them homemade!
USE: 2-quart pot 
In a large mixer bowl: place eggs, oil, sugar, nondairy creamer, vanilla, and grated lemon peel. Add yeast mixture; add flour until soft dough is formed. (Dough need not be dry; it should be softer than challah dough.) Knead for a few minutes. Cover and allow to rise until doubled in bulk, about 1 to 1-½ hours.
Roll out dough ½-inch thick on floured surface. Cut out circles with a doughnut cutter.
Place 2 or 3 inches oil in a 2-quart saucepan and heat over a medium flame until hot. Place four doughnuts at a time in the oil. Brown on one side and then on the other. Remove with slotted spoon. Drain and cool on paper towels. Dust with confectioners' sugar.
Note: To test if dough is ready for rolling, place a small piece in a glass of water-if the dough floats to the top, it is ready.
YIELDS: 5 to 6 dozen doughnuts
Excerpted from: Spice and Spirit, The Lubavitch Women's Cookbook
3 posted on 12/09/2001 5:55:13 AM PST by carlo3b
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To: carlo3b
Yummy BUMP! I always stumble over these threads, somehow... :-)
4 posted on 12/09/2001 5:57:29 AM PST by B Knotts
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To: Not gonna take it anymore
Jelly Doughnuts
Making these feather-light doughnuts is quite a job. But the compliments you receive make them well worth the effort. Eat them while piping hot.


FILLINGYIELDS: 18 to 24 doughnuts
In a small bowl, dissolve yeast in 1/2 cup lukewarm nondairy creamer. Pour 1/2 cup flour in a large bowl. Make a well in the flour and pour in dissolved yeast and a pinch of salt; mix well. Cover bowl with a towel and let stand in a warm place until sponge is double in bulk, about 1 hour.

While dough is rising, melt margarine in top of double boiler over boiling water. Remove from flame and pour margarine into a large bowl and allow to cool 15 to 20 minutes. When cool, add egg yolks one at a time and mix. Add sponge to egg yolk mixture and beat well for 10 to 15 minutes.

Add sugar and 1/2 cup of lukewarm nondairy creamer, stirring continuously. When completely mixed, add 2 1/2 cups of flour a little at a time, continuing to stir mixture. Once all the flour has been added, continue kneading until dough detaches from sides of the bowl. Cover bowl with a towel and let rise in a warm place until double in bulk, about 1 1/2 hours.

Sprinkle remaining 1/4 cup of flour over board and place dough on it. Gently roll out with a rolling pin to 1/4-inch thickness. With 2-inch cookie cutter cut out twenty-eight circles.

On fourteen circles, place 1 teaspoon of jam or pastry cream. Moisten edges with finger dipped in a glass of water. Cover pastry with remaining fourteen circles. Press edges together tightly. Cover doughnuts and let rise 1 hour.

In a 4-quart pot, melt 1 pound solid shortening. Deep-fry each doughnut 1/2 minute on each side. Remove with slotted spoon and drain on paper towels. Once cool sprinkle with confectioners' sugar.
Excerpted from: Spice and Spirit, The Complete Kosher Cookbook

5 posted on 12/09/2001 5:59:44 AM PST by carlo3b
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To: B Knotts
Welcome aboard, fire up the oven, we are cookin with Gas!!
6 posted on 12/09/2001 6:01:08 AM PST by carlo3b
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To: carlo3b
Got any bagel recipes?
7 posted on 12/09/2001 6:03:55 AM PST by B Knotts
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To: carlo3b
Jelly Doughnuts

Sorry too many calories...but everything sounds delicious!

8 posted on 12/09/2001 6:04:00 AM PST by Lady GOP
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To: carlo3b
9 posted on 12/09/2001 6:07:03 AM PST by veronica
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To: carlo3b
Related thread: Bush Sends Hanukka Greetings
10 posted on 12/09/2001 6:10:40 AM PST by veronica
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To: carlo3b
I have an electic stove. :-P

I hate it, but there's no gas laid at my house. I might have propane put in, at some point.

Anyhow...there's always my gas barbecue has a burner on the side.

11 posted on 12/09/2001 6:10:58 AM PST by B Knotts
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To: nopardons; Miss Marple; Inspectorette; Hopalong; boris; Ken; brat; jellybean; BunnySlippers...
Easy Rugalech
" A rolled cookie of Jewish ancestory!
Preheat oven to 375 degrees F (190 degrees C).
Mix butter or margarine, cottage cheese and flour together.
Roll the dough into a circle about 1/4 inch thick. Cut the dough into triangular wedges. Sprinkle raisins into the broad end of the wedge along with cinnamon and sugar. Roll from the broad edge toward the pointed edge to form crescents. Sprinkle the crescents with cinnamon and sugar. Arrange the cookies on an ungreased baking sheet.
Makes 18 crescents
Bake for 12 minutes.
by: Edna Weisberger,  Allrecipes
12 posted on 12/09/2001 6:17:55 AM PST by carlo3b
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To: B Knotts; carlo3b
Actually I found one (courtesy a web page authored by one Louis Bookbinder):





            Put 3 cups of warm water in the bowl, with about 1/4 cup
            sugar or honey. Mix well, add a package of yeast. Mix in a
            cup of flour. Let rise 1/2 hour
            Dump in about 6 cups of flour, and as many eggs as you want,
            and some salt (not too much). Mix like crazy, adding more
            flour a bit at a time until you cannot work the spoon anymore. 
            Dump on a well floured counter. Clean the bowl and oil it.
            Now kneed the dough until it doesn't want any more flour.
            Could take 10 minutes. Put back in the oiled bowl. 
            Clean your counter again, and flour well. You are going to
            spread bagels all over it. Grease the cookie sheets. Put a
            quart of water in the sauce pan and bring to gentle boil.
            Meanwhile dump out the dough, kneed until elastic, then cut
            in half. Cut each half in half. Cut each quarter in half.
            Cut each eighth in half. Cut each 16th in half. If the
            pieces you have now are bigger than a lemon, cut in half
            again. Each piece will become a bagel.
            Roll each piece out to a snake - a long thin cylinder. Loop
            around your fingers and roll the ends together making a
            donut. Don't fret about wimpy looking rings - they will
            rise!  Put down on a floured surface to rise. By the time
            you finish rolling them all, they will be ready to boil.
            Heat oven to 400.  Boil each bagel on each side about 30
            seconds.  I usually do 2 at once, one 30 seconds before the
            next so that I have a continuous flow of bagels through the
            boiling water. Put boiled bagels on the sheets.
            When you have one sheet covered with bagels, stop the
            boiling. Mix eggwash: one egg and a bit of milk. Brush egg
            wash on top of bagels, sprinkle on sesame seeds, or poppy
            seeds, or your favorite. Or leave blank. Pop cookie sheet in
            oven for 20 minutes. Check the last 3 minutes to prevent
            burning. Have the next batch ready by the time the first
            batch comes out.
            Remove from cookie sheet (may need metal spatula) and let
            cool on cake rack.  Clean cookie sheet for re-use. Eggwash
            is hard to remove.  Eat with butter or cream cheese or
            anything. Clean up your mess.
            You can try other ingredients if you wish - rye flower or
            whole wheat, add seeds to the dough, add raisins, cranberries
            or dried fruit, or nuts. Try different amounts of eggs. Try
            molasses for sweetener. Try other shapes than donuts.
            The same recipe is good for traditional Challah bread. You
            just braid 4 very big snakes of dough and bake on a cookie
            sheet like the bagels - no boiling necessary. A Challah loaf
            takes only a quarter the dough of a batch of bagels, so I
            usually make a loaf and 3/4ths the usual number of bagels,
            all at once.
            Freeze the bagels you will not eat today. Give them to
            friends. They make great drop-off Christmas gifts! Great to
            bring to parties (with creamcheese, too). Slice thin and
            toast. Dip bagel chunks in cheese fondue.

13 posted on 12/09/2001 6:21:28 AM PST by B Knotts
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To: veronica
Bottoms to speak...SHALOM
14 posted on 12/09/2001 6:24:44 AM PST by carlo3b
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To: B Knotts

Yummmmmmmmm, thanks so much!

15 posted on 12/09/2001 6:27:17 AM PST by carlo3b
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To: veronica
Gee, that tripod thing isn't very chanukah, veronica.
16 posted on 12/09/2001 6:32:12 AM PST by freedomson
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To: Lady GOP
Sorry too many calories...but everything sounds delicious!

Honey Vanilla Cheesecake with Gingersnap Crust

Believe it or not, LOW-CAL......LOL!!

1 Preheat oven to 350 degrees F (175 degrees C).
2 In a food processor or blender, crush the gingersnaps with the 2 tablespoons sugar. Add the egg white and process long enough to moisten the mixture. Press the crumbs into the bottom and up the sides of an 8 or 9 inch springform pan to form a thin layer.
3 If the crumbs are too sticky, use a sheet of waxed paper between the crust and your fingers to press the crumbs into place. Bake 10 - 12 minutes until the crust is brown and firm to the touch. Remove from the oven. If the crust slides down the side of the pan, use a rubber spatula or the back of a spoon to press it in place.
4 Reduce oven heat to 300 degrees F (150 degrees C). Fill an oven-proof dish with about 1 inch of warm water and place it at the back of the oven to provide steam for the cheesecake while it bakes.
5 Clean the food processor or blender. Add the cream cheese, cottage cheese, ricotta cheese and cornstarch. Blend until the mixture is smooth. Add the honey, vanilla and blend again. Add the egg substitute, blending until the mixture is smooth and even colored. Pour into the prepared crust.
6 Bake 20 minutes on the lower rack of the oven. Reduce oven temperature to 250 degrees F (120 degrees C) and bake 60 minutes longer or until the sides are set and the center is fluid but not sloshing.
7 Turn off the oven and allow the cake to cool 1 hour in the oven. Remove and cool to room temperature. Chill covered overnight before slicing. The cake will continue to set in the refrigerator so don't worry if the center doesn't appear to be firm when you remove it from the oven.
8 If desired, serve the cheesecake with a sauce made from thawed frozen strawberries or raspberries. Place the berries in a food processor or blender and puree until smooth. Add sugar (or sugar substitute) to taste, if desired.
Eleanor Johnson, Allrecipes
17 posted on 12/09/2001 6:34:10 AM PST by carlo3b
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To: freedomson
I get a Menorah graphic.
18 posted on 12/09/2001 6:35:12 AM PST by veronica
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To: carlo3b
Happy Chanukah to all our Jewish cousins.
19 posted on 12/09/2001 6:36:57 AM PST by LostTribe
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To: carlo3b
Happy Chanukah everyone! BTTT
20 posted on 12/09/2001 6:40:37 AM PST by sunny
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