HAMANTASHEN

Dough:

• Sugar - 1 cup
• Flour - 3-4 cups
• Baking powder - 1 ½ tsp.
• Salt - ½ tsp.
• Butter or margarine - 8 oz.
• Eggs – 2, beaten
• Orange juice - ½ cup

1. Mix dry ingredients together and cut in shortening until it is in small pieces.
2. Add eggs and orange juice.
3. Mix together into a small ball.
4. Roll out on a floured surface.
5. Cut out rounds with a glass.

Filling: Jam - 16 oz., prune or your favorite flavor jam (Substitutes: poppy seeds or chocolate chips)

Put one teaspoon filling in center of each round. Pick up edges in center to form a triangle and pinch dough together with floured fingers. Baste top with egg yolk diluted with a bit of water. Bake at 350 degrees for approx. 30 minutes or until lightly browned.

(From "Adventures in Bubby Irma's Kitchen," by Irma Charles, Targum Press)

ESTHER'S FRUIT PUNCH

• Sugar - 1/2 cup (4 oz/125 g)
• Oranges – 3 thinly sliced
• Lemons – juice of 4
• Pineapple – 2 cups (8 oz/250 g) of diced fresh
• Strawberries – 1/2 cup (4 oz/125 g) diced
• Dry white wine – 8 cups (2 qt/2 l)
• Sparkling Wine – 3 cups (24 fl oz/750 ml)

   

  Chill ingredients first, then add wine just before serving. Serves 20.

  Hint: Freeze some wine in ice cube trays, and use this instead of ice cubes to avoid diluting your punch.

  MORDECHAI'S RUM PUNCH

   

  • Water – 3 cups
  • Sorbet – 1 pint melted of passion fruit or similar flavor
  • Orange juice - One 12-ounce can of frozen concentrate, thawed
  • Pineapple juice - One 12-ounce can of frozen concentrate, thawed
  • White Rum – 1 1/4 cups
  • Golden Rum - 3/4 cups
  • Grenadine - 1/4 cup plus 2 tablespoons
  • Lime juice - 3 tablespoons fresh
  • Nutmeg - 1/2 teaspoon freshly grated

   

  In a large punch bowl or pitcher, combine all ingredients. Fill 6 tall glasses with ice, and pour in the punch. Serves 10.

  (Punch recipes courtesy of cooking.com)