chmaltz as directed in the recipe. Rinse the livers and pat
repare Meat Filling - The original recipe simply used chopped cooked meat
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ver the top of the knish and bake till golden brown
Lightly toast slices of Jewish Rye Bread.
Spread all
small bowl. Brush each knish with the the egg yolk
elted butter over edges of knish to seal the seams and
cup nuts (the original recipe called for raisins).
Pour
then leave feedback on this recipe.
Beat eggs and gradually add sugar and oil.
Mix dry ingredients together.
Add to egg mixture.
Then add vanilla.
Fold in sliced apples and chopped nuts.
Put into greased 8 x 8-inch pan. Sprinkle 2 teaspoons of sugar and 1 teaspoon of cinnamon on top. Bake at 350\u00b0 for 50 to 60 minutes.
Recipe may be doubled and put in a 13 x 9-inch pan.
1. Sprinkle the meat well, with salt and pepper, on both sides.
2. Heat oil in deep heavy pan and sear meat on both sides. Set meat aside.
3. In same oil saute onion until golden.
4. In same oil add and saute garlic for about 1 minute.
5. Add parsley, thyme, pepper flakes, crushed tomatoes ( with juice), lemon juice, Worcestershire and brown sugar. Mix and bring to a slow simmer.
6. Preheat oven to 300 degrees F.
7. Pour 1/2 of sauce into heavy dutch oven. Place meat over. Pour other 1/2 of sauce over. Pour hot water over. ...
Beat eggs well.
Add butter, oil, sugar and cake mix.
Beat until fluffy.
Add sour cream, vanilla, nuts and coconut.
Pour half of batter into greased and floured 9 x 13-inch pan.
Sprinkle with cinnamon and sugar.
Add rest of batter.
Bake at 350\u00b0 for 1 hour.
Serves 15.
s called for in the recipe, use twice as much additional
or 30 minutes.
The recipe is easily doubled and baked
nd 20 minutes.
*Note -- Jewish apple cakes are made with
grow up with a Jewish grandmother.
I do hope