Saba's Passover Noodles
Ingredients
- 5 eggs, well beaten
- 2 tablespoon vegetable oil, (olive oil does not work well)
- 1/2 cup water
- 6 tablespoon potato starch
- extra oil
Directions
- Mix all ingredients together.
- Drop a few drops of oil into a small pan (a crepe pan or other non-coated pan works well).
- Pour a thin layer of the batter into the pan.
- Tilt the pan to cover.
- Turn the crepe over and watch that it does not burn.
- Remove the crepe and lay it on a plate.
- Stir the mixture occasionally.
- Continue to make the crepes.
- Let cool.
- Roll the crepes and cut thin slices.
- Unroll or "fluff" the slices into thin long noodles.
- Place in a covered dish.
- Refrigerate if not served on the same day.
Other Information
Author: Oracle Ace, Sheeri Cabral
Source: ACE Cookbook (2013-02-23)
Ingredients: egg, vegetable oil, water, potato starch, oil
Equipment: measuring spoons, measuring cups, pan
See Also
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Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: fish, onion, oil, water, nutmeg, ginger, pepper, salt, saffron, lemon, flour, egg, cod liver, parsley, bread crumb
Equipment: measuring cups, measuring spoons, pot, stove, knife
Whole Wheat Waffles
Author: Oracle Ace, John Flack
Source: ACE Cookbook (2013-02-23)
Ingredients: whole wheat flour, baking powder, salt, sugar, vanilla extract, egg, milk, vegetable oil
Equipment: waffle maker, measuring cups, measuring spoons, bowl, egg beater
German Potato Salad
Contributor: National Park Service, Smithsonian Institution
Source: Festival of American Folklife: German Recipes (1976-01-01)
Ingredients: potato, onion, bacon, butter, vinegar, water, sugar, salt, pepper, egg
Equipment: measuring cups, measuring spoons, knife, baking pan, oven, saucepan, stove
Rye Bread
Contributor: National Park Service, Smithsonian Institution
Source: Festival of American Folklife: German Recipes (1976-01-01)
Category: Bread
Ingredients: flour, yeast, oil, salt, sugar, water, egg white
Equipment: measuring cups, measuring spoons, bowl, oven, baking pan
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove