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Gail's Chicken Soup and Matzo
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"Ah, the aroma of Grandma Schneiders chicken
soup and matzo balls, kreplach, latkes, lamb chops,
and fresh baked rugalach - all forbidden "bad"
food.
Often now, I prepare some of these dishes and
they taste as if Grandma Schneider made them herself.
I must have learned through osmosis or smell because
she never taught me how to cook." - Small
Medium at Large
 Soup
Ingredients
10 lbs. Fresh Chicken Backs, Necks and Wings
3 Leeks large and fat
3 Stalks Celery
3 Carrots
Fresh Parsley
Fresh Ginger Root
3 Parsnips
Bay Leaves
Whole black pepper
Salt
Dill
Place bones in a 12-quart pot and cover completely
with water to 3 inches below the top.
Don't Cover. Bring to a boil.
Skim the scum off the top as it boils.
Keep at a low rolling boil for 30 minutes, continuing
to skim off the scum.
Cut up ingredients and place in pot, mix in and
bring to a strong simmer and cook for 2 1/2 hours,
stirring and skimming off the FAT continually. (Save
the fat for the Matzo balls)
Add salt to taste
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Matzo Balls
1 cup of Matzo meal
4 large eggs
4 Tablespoons Chicken Fat
4 Tablespoons Soup Broth or Seltzer Water
Salt
Mix eggs and chicken fat together in a bowl
Add Matzo meal and broth or water.
Mix and cover; refrigerate for 30 minutes.
Wet your hands and make balls the size of golf
balls or larger.
Drop in medium boiling water and cover, Cook about
40 minutes
Add sliced carrots and egg noodles (pre cooked
to your soup);
Add Matzo Balls and serve.
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Version : Gail's Chicken Soup and Matzo Balls
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Ray's Chocolate Truffles
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"Chocolate truffles have played an interesting role
in reaching people - in fact, if not for these truffles, I never
would have gotten permission to build my commercial kitchen.
" - Small Medium @ Large
 Ingredients
1 lb. Semi Sweet chocolate
4 Tbs. Sweet Butter
2 Tbs. Heavy Cream (more or less)
1 Whole Vanilla Bean (scrape out middle of bean)
2 Tbs. Rum
1/8 fresh orange peel
2 egg yolks (no white in it)
Powdered Cocoa or Ground Nuts (to roll truffles in)
Place chocolate in a double boiler and place over medium
flame.
Soften the butter by hand until mushy.
When chocolate is melted, add one egg yolk, stir in immediately.
Lower flame on stove and add 1/2 of butter, dropping it in
pieces into the chocolate.
Keep mixing so nothing separates.
After the butter is mixed in, add the other egg yolk and beat,
then add the rest of the butter.
After it is mixed in add the heavy cream just enough to smooth
out the chocolate.
Beat by hand and remove from stove. Continue beating (you've
got to be strong for this.)
Add 2 Tbs. Rum that has the scraped out vanilla bean in it.
It should turn to a smooth and shiny consistency. Remove from
double boiler and place bowl of chocolate on top of a bowl
filled with ice.
DO NOT LET A DROP OF WATER GET INTO YOUR CHOCOLATE MIXTURE
OR IT WILL BE RUINED.
Continue beating vigorously until the mixture hardens. (Make
sure that all the ice is surrounding the whole bowl.) When
it is firm use a melon baller and scoop out balls.
You can then roll them in powdered cocoa or ground up nuts
or dip them in some melted plain semi sweet chocolate and
let the chocolate harden.
YIELD: about 40 truffles.
Print Version: Rays Chocolate Truffles
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Rugalach
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"The day she passed away I happened to be driving around
our old common stomping grounds in Flushing, New York. Here
is the recipe for the Rugalach I made her." - Small Medium
at Large
Preheat oven to 350 degrees
Dough
2 cups flour
8 Oz. butter
6 Oz. Philadelphia Cream Cheese Firm
Cut up butter and cream cheese so it blends better and place
with flour in cuisinart mixer until a ball is formed. Remove
and divide in half. Flatten out like a saucer and wrap in
Saran Wrap. Place in refrigerator.
Ingredients
Chopped Walnuts-medium to small pieces
Brown Sugar
Melted Butter
Cinnamon
One beaten egg to coat the top of Rugalach
After dough rests for 30-min. roll out a 13-inch circle.
(Make sure dough is not too thin.)
Using a pastry brush cover the circle with a layer of cool
melted butter.
Then sprinkle cinnamon all around to cover entire circle.
Then spread the brown sugar patting it down so its even all
around.
Next spread the Walnuts evenly around.
Now cut the circle like a Pizza making 16 different triangle
shapes.
Start at the wide end and roll up the rugs.
Place on a baking sheet that is lined with parchment paper.
Brush egg over the tops to give it a nice golden brown color.
Bake at 350 degrees for 30 minutes.
Cool and serve.
Print
Version: Rugalach
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Gail's Mushroom Cheese Enchiladas
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"I planned on introducing them to Mexican Cuisine. Chile
Rellenos and Enchiladas. Arthur brought the tortillas and the
ingredients I needed to prepare "Gail's Mushroom Cheese
Enchiladas"-My wedding dinner-with kosher platters to keep
everyone happy." - Small Medium at Large
Ingredients for Sauce
 One
Onion
Two Bell Pepper
5 cloves Fresh Garlic
2 cans Mild Las Palmas Enchilada Sauce
Sauté garlic. Thinly slice the onion and bell peppers;
Sauté on medium heat until onions are translucent.
Add sauce, let simmer low for 20 minutes.
(While cooking add some powdered cumin.)
Ingredients for Enchilada
3 bunches of Green Onions
1 can black pitted olives
2 lbs. Of Fresh Mushrooms
1 Vegetable Bouillon Cube
1 Stick of Butter
2 Packages of Flour Tortillas
1 lb. Jalapeno Jack Cheese
1 lb. Cheddar Cheese
Spices
Garlic powder, cumin, salt
In a large skillet melt butter and bouillon sauté
sliced mushrooms, olives and green onions. Save the green
to decorate on top later. Sauté until everything is
cooked.
Let cool.
Grate Cheese and mix together in a bowl.
Place a small amount of sauce in the bottom of a baking dish.
Take a tortilla and dip it in the saucepot to moisten it.
Put a generous amount of sautéed vegetables in the
middle spread evenly than add grated cheese. Roll it up and
place in baking dish. Continue until you pack the dish full
putting each enchilada next to the other. Pour sauce over
the whole dish, top with more grated cheese.
Bake at 350 degrees for one hour.
Let cool for 10 minutes
Serve with sour cream, sliced avocado, and fresh salsa on
top.
Yield 12-18 Servings
Print
Version: Gail's Mushroom Cheese Enchiladas
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Recipes
gail@smallmediumatlarge.net
