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VEGETABLE HASH

Hash may be made with one or many vegetables and with or without the addition of meat and fish. Potato is the most useful vegetable for hash, because it combines well with meat or other vegetables. The vegetables must be chopped fine, well seasoned with salt and pepper, and parsley, onion, chives or green pepper if desired, and moistened with stock, milk or water, using a quarter of a cup to a pint of hash. Melt one-half tablespoon of butter or savory drippings in a pan; put in the hash, spreading it evenly and dropping small pieces of butter or drippings over the top. Cover the pan; let the hash cook over a moderate fire for half an hour; fold over like an omelet and serve. If properly cooked there will be a rich brown crust formed on the outside of the hash.

SPICE ROLL

Roll out coffee cake dough quite thin and let it rise half an hour, brush with melted butter and make a filling of the following: Grate some lebkuchen or plain gingerbread; add one-half cup of almonds or nuts, one cup of seeded raisins and one cup of cleaned currants. Strew these all over the dough together with some brown sugar and a little syrup. Spice with cinnamon and roll. Spread with butter and let it rise for an hour.Bake brown.

BAKED BEANS WITH BRISKET OF BEEF

Wash, pick over and soak overnight in cold water, two cups of navy beans. In the morning, drain and cover with fresh water, heat slowly and let cook just below the boiling point until the skins burst. When done, drain beans and put in a pot with one and one-half pounds of brisket of beef. Mix one-half tablespoon of mustard; one teaspoon of salt, one tablespoon of molasses, two tablespoons of sugar, one-half cup of boiling water and pour over beans, and add enough more boiling water to cover them. Cover pot and bake slowly six or eight hours.

HARICOT BEANS AND BEEF

Wash two cups of haricot beans and leave them covered with two pints of water overnight. Next day brown one coarsely chopped onion in a little fat and put it with the beans and their water into a casserole or stew-jar.

Cook closely covered and rather slowly in the oven or by the side of the fire one hour, then put in a pound of beef in fairly large pieces.

An hour later add one carrot cut into dice, half as many dice of turnip, and salt and pepper to taste. Continue the slow cooking until these vegetables are tender, and a few minutes before serving thicken the stew with pea meal or flour previously baked to a fawn color. Flavor with vinegar

JEWISH RECIPES and FOOD ARTICLES
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ROTHE GRITZE

Take one cup of currant juice, sufficiently sweetened, and a pinch of salt. Let this boil and add to it enough cornstarch to render it moderately thick and then boil again for ten minutes. It should be eaten cold with cream. (About one-quarter cup of cornstarch dissolved in cold water will be sufficient to thicken.)

CARROT SOUP

Take a dozen carrots scraped clean, rasp them, but do not use the core, two heads of celery, two onions thinly sliced, season to taste, and pour over a good stock, say about two quarts, boil it, then pass it through a sieve; it should be of the thickness of cream, return it to the saucepan, boil it up and squeeze in a little lemon juice, or add a little vinegar.

FRICASSEED VEAL WITH CAULIFLOWER

Use the breast or shoulder for this purpose, the former beingpreferable, and cut it up into pieces, not too small. Sprinkle eachpiece slightly with fine salt and ginger. Heat a tablespoon of goose-oil or poultry drippings in a stew-pan, and lay the veal in it. Cut up an onion and one or two tomatoes (a tablespoon of canned tomatoes will do), and add to this a little water, and stew two hours, closely covered. When done mix a teaspoon of flour and a little water and add to the veal. Chop up a few sprigs of parsley, add it and boil up once and serve. Place the cauliflower around the platter in which you serve the veal. Boil the cauliflower in salt and water, closely covered.

The Tradition Behind Traditional Jewish Food
By Amber Jonas

Over the years, traditional Jewish foods have found their way into contemporary American eating habits. Perhaps you've run to a deli or a grocery and ordered a quick lunch of corned beef on rye with a kosher dill on the side, or maybe you stopped for a quick bite of a bagel rushing to work in the morning, or maybe a sweet blintz is more to your liking. Even a run through most store bakeries show you stacks of challah bread.

Most Americans don't give what they eat a second thought, and dismiss traditional Jewish food as just another form of fast food. Eaten on the run, there is little thought behind the food and it's traditional place in Jewish culture and cuisine. This only clarifies how well assimilated food traditions are in America.

Perhaps the quintessential traditional Jewish food is the bagel. The traditional aspect of the bagel is found in dubious historical fact. The bagel is said to have originated in Vienna. Created by a Jewish baker to honor the Polish King, Jan Sobieski III, for heading the Polish cavalry in a charge that saved Vienna from invasion by the Turks in 1683, the shape of the bagel is supposed to mimic the stirrup (called a beugal) of King Jan's saddle. The facts are, there was a Polish King Jan III, he did lead a cavalry charge to defend Vienna from invading Turks, and there were Jewish bakers in Vienna at the time. However, there is reference to a food named "beygls" as early as 1610, found in paperwork from Krakow, Poland. In addition, "bugel" was a Yiddish word which was used to describe a round loaf of bread. That aside, the bagel has been eaten by most eastern European Jews since the 1600's. It came to America with the Ashkenazi in the late 1800's, and is considered by that community to be traditional Jewish food.

Though not sold in all delis across America, the moniker "Jewish Penicillin" is given to down home chicken soup. It is hard to consider such a universally eaten soup as Jewish, yet, many Jewish families made it through many centuries of hard times all over the globe on chicken soup. The traditional Jewish food is a clear, or pale yellow broth, eaten with bits of chicken floating in it, most often with broad egg noodles. At one point in time, in most middle class American Jewish homes, chicken soup was a once a week staple. Most people will agree that they eat chicken soup when they have a cold, and there is actual laboratory evidence that homemade chicken soup can actually make the length of a cold shorter by days.

If people took the time to stop and think about their food choices, they would agree they eat some type of food on a weekly basis that they would consider traditional Jewish food. They might not know the history behind the tradition, but they would see the food as a Jewish staple.

Thanks for reading. If you found this article helpful be sure to check out more kosher information, tips, and more articles about Jewish cooking on my website: http://www.jewishhomecooking.com.

Article Source: http://EzineArticles.com/?expert=Amber_Jonas
http://EzineArticles.com/?The-Tradition-Behind-Traditional-Jewish-Food&id=279019

FRICASSEED VEAL WITH CAULIFLOWER

Use the breast or shoulder for this purpose, the former beingpreferable, and cut it up into pieces, not too small. Sprinkle eachpiece slightly with fine salt and ginger. Heat a tablespoon of goose-oil or poultry drippings in a stew-pan, and lay the veal in it. Cut up an onion and one or two tomatoes (a tablespoon of canned tomatoes will do), and add to this a little water, and stew two hours, closely covered. When done mix a teaspoon of flour and a little water and add to the veal. Chop up a few sprigs of parsley, add it and boil up once and serve. Place the cauliflower around the platter in which you serve the veal. Boil the cauliflower in salt and water, closely covered.

NAHIT (RUSSIAN PEAS)

Place one pound Russian peas in granite kettle, add one tablespoon of salt and hot water to more than cover and let soak twelve hours or more.

Drain, return to the kettle, cover with boiling water, let cook fifteen minutes, add one-quarter teaspoon of soda and one pound of brisket of beef or back or neck of fat chicken and let cook slowly until peas are tender. Melt two tablespoons of fat, add two tablespoons of flour and two tablespoons of brown sugar, let brown, add one cup of the liquid from the peas, cook until thick and smooth. Pour over the peas, cook thoroughly, then place in casserole and bake in a moderate oven one-half hour.

Kosher Food Online
By Natalie Halimi

In the last few decades, humanity has known a World Wide Web blast, resulting in the internet's reaching to even the furthest of regions. This technological advance sends business into great turmoil in all fields of commerce, even purely ethnical businesses serving specific communities such as kosher food shops online. With the opening of online kosher food shops, one may say that new Jewish frontier is concurred by modernity. Harnessing the internet's powerful abilities for the mission of providing Jews with fresh kosher food at every corner of the USA, is an endeavor met by major players in the kosher food industry, such as AviGlatt kosher food online shop and deli.
Eat kosher wherever you are
Online businesses such as AviGlatt took as their mission to do just that- offering Jews around USA fresh kosher food delivery at a reasonable price, using advanced fresh food maintenance technologies. The goal of businesses like AviGlatt, is to combine financial success with firm ideological goals. By providing online ordering of kosher food for Jew around the United States, they are able to put their business expertise into good use for the community in which they live and prosper. And isn't the internet just that? A communicational tool providing the soil on which communities spreading over great distances can retain cultural common identity?
Kosher food keeping Jews together
Diaspora Jews has known the threat of losing their Jewish identity for more than 2000 years. One element which helped maintaining Jewish communal identity over all these years of hardship, was always the kosher food laws adhered to by Jewish communities world wide. Today, this communal attribute is being maintained by sending kosher veal or kosher chicken all around America by Jewish establishments like AviGlatt online kosher food shop.
Kosher frozen food- ensures high quality kosher delivery
Avi Glatt kosher shop is obligated to supply glatt kosher fresh food products starting with the most basic ones such as kosher salt, kosher coffee, kosher marinades and kosher dairy products and moving on to kosher meals department where you can find your favorite kosher gourmet food. Also available are Jewish traditional dishes such as kosher gefilte-fish and kugel, but if you like to experiment with new dishes, these are also readily available at Avi Glatt. Italian dishes, such as kosher pasta, kosher pizza and kosher spaghetti are available for delivery, and even kosher Chinese foods like Dim Sums are ready to order. If it is the Israeli cuisine you are after, kosher frozen falafel balls and kosher bourekas are a must!
The kashrut laws
Torah laws forbid Jews from consuming non kosher food, with special attention given to kosher meat, that can come only from certain animals and can be made only in a certain way called the "shechitah keshera". The holy Torah specifies in great detail the kinds of kosher foods allowed for Jews. Although the holy Torah's attention is focused on the meat of cattle and sheep, our sages of blessed memory learned in their wisdom the laws applied for all animals and birds.
The Shochet
The Shochet is the Jewish butcher. According to Torah law, it is allowed for every Jew to perform the ritual butchery. Even though, it is the Jewish costume that only a man who received the rabbi's permeation is a kosher butcher.
Naturally, a butchery is a kosher butchery only if the butcher (shochet) is a Jew. It is said that a goy can not performs kosher butchery, and even if he learned and practices all the ritual laws of kosher butchery from a Jewish shochet, meat butchered by him won't be considered kosher meat.

As many degrees of kashrut are available, each adhering to specific Jewish school and believe, kosher food shops are usually holding a great variety of products, at time you can find the same product in different packages and prices, with only the kosher stump different.

http://www.israelisuper.com http://www.aviglatt.com
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