Grease pan, break up matzohs in milk and soak until soft, just a few minutes. Add rest of ingredients. Pan should be 8″ square for single recipe, or 9 x 13 for double recipe. Bake at 350 degrees for 20-30 minutes (longer for double recipe), until lightly golden and firm to the touch.

Mix dry ingredients. Bring oil and water to a real boil – be careful of boiling oil!!! Add to dry ingredients. Add eggs to mixture. Allow to stand for 1/2 hour for mixture to firm up. Grease cookie sheet with oil. Oil hands to dough will not stick to hands. Make dough into rolled balls. Bake at 375 degrees for 50 minutes to 1 hour. Check at 50 minutes for firmness, or break one open to make sure it is done on the inside. Do not overbake. Freezes great.

Heat oil in pot and add above. When it forms an edge put in rest of rice (that soaked overnight). Add 2 serving spoons of oil on top and make holes in rice. Cover tightly on low flame and cook for 45 minutes.

The next morning, fill a pot 1/4 of the way with cold water and bring to a boil. Add water from previous night and bring to a boil. Make sure to remove the white foam when it forms.

Pour rice in, stir occasionally, put lid back on when the water boils again. When rice is half cooked, drain the rice and rinse with cold water. Taste to check saltiness. Wash out pot and put 3/4 glass oil in bottom of pot and add 1/2 glass water. Place cut and peeled potatoes on bottom, remove excess water and oil and put aside. Place half cooked rice on top and pour oil and water back on top of rice. Poke holes in top, put over medium heat- covered- when steam forms lower flame to lowest level and cook for 1 hour.

Basmati Rice
Raisins
Flanken
Shredded Carrots
Onion

The night before, combine five glasses of rice with 1/4 glass salt. Cover with water and soak overnight.

When ready to start the next day, soak 1 glass raisins in cold water for about 1 hour.

Heat vegetable oil and cook shredded carrots (about 1 bag) for about five minutes. Take the carrots out of pot and put aside. Next, drain the raisins and fry in oil on a high flame. Cover pot with raisins inside and watch until the raisins puff up and then take them out of pot and put aside.

Slice 3 onions and fry in the same oil until translucent. Add 1/4 tsp pepper.

Add meat and fry quickly on high heat. Add approximately 4 glasses of boiling water and bring water to a boil. Put flame on low and cover slightly. Cook for 1 hour. Then take meat out and put rice in the same water. Make sure water is about 1 inch above rice (can use the salt water from soaking). Make a hole in the center of the rice and put meat inside. Cover with carrots and on one side put the raisins. Cover top with aluminum foil or paper towel and put the lid on tightly. Bring this to a boil and hen lower heat to lowest for 45-60 minutes.

Heat oven to 350 degrees.
Beat ingredients for the crust on low speed until is a crubly mix.
Press on bottom of 9″ square baking pan.
Bake 15-20 minutes or until the edges are lightly browned
Let it sit on counter while making the filling.

Lemon Filling:
3/4 C sugar
2 eggs
2tb flour
3TB lemon juice
1/4 tsp baking powder

Beat at low speed until well mixed. pour over warm crust. Continue baking for 18-20 minutes or until filling is set. Cool slightly and sprinkle with 10x sugar – makes 20 bars.

Pecan Filling:
3/4 C corn syrup
1/2 C sugar
2 eggs
2TB flour
1/2 tsp vanilla

Beat slowly until well mixed. By hand, stir in 1 C chopped pecans. Continue baking for 30-35 minuts or until set.

Sauté onion and green pepper.
Grease a 2 qt. deep pyrex (or other microwavable pot).
Put in all of the ingredients and stir with a spoon.
Microwave on high for 5 minutes and on medium for 20 minutes.

Preheat oven to 350 degrees
In the food processor, grate 6 oz chocolate for the cake and 2 oz. for the topping.
In the Kitchen Aid, cream the shortening and sugar.
Add the egg yolks and vanilla.
In a small bowl mix the flour, baking powder and salt.
Add the flour mixture and liquids to the egg mixture as follows:
¼ of the flour, then 1/3 of the liquid; repeat 3 times; end with flour
Add 6 oz grated chocolate
Beat the egg whites in a separate bowl.
Fold the batter into the egg whites.
Grease a 13”X9” baking pan.
Bake for 45-50 minutes.
Sprinkle 2 oz of grated chocolate over cake while still hot.
When cool, sprinkle with powdered sugar.

1/3 C cocoa
2 TB sugar
¼ C water
2 TB vegetable oil
Combine these ingredients in a small bowl and mix with a wooden spoon until smooth. Set aside.

2 C flour
1 ½ C sugar
3 tsp. baking powder
1 tsp. salt
Combine these ingredients in a large mixing bowl for Kitchen Aid and fluff/mix with a spoon.

Add the following ingredients to the dry ingredients one at a time and mix after adding each one.
½ C vegetable oil
7 egg yolks (separate the eggs, putting the egg whites in the other large Kitchen Aid mixing bowl)
¾ C cold water
2 tsp. vanilla
Beat at low speed until combined, then at high speed for 2 minutes.

Beat the 7 egg whites with ½ tsp. cream of tartar until peaks.

Pour batter over egg whites and fold in lightly. Remove 1/3 batter to separate bowl. Gently fold in chocolate mixture. Pour half the light batter into an ungreased 10-inch tube pan. Top with half the dark batter. Repeat layers. Swirl gently with spatula. Bake for 65-70 minutes or until cake tester comes out clean. Invert pan immediately over bottle until thoroughly cooled.

VANILLA GLAZE

Heat ¼ C margarine until melted. Stir in 2C powdered sugar, 1 tsp. vanilla, and 2-3 TB hot water until desired consistency. Pour over cake, allowing some to run down sides.