Jeanie Grossingers Hotel Challah Recipes

JEANIE GROSSINGER'S HOTEL CHALLAH

Steps:

• 1. Combine yeast, sugar and 1/4 cup warm water. Set aside for 5 minutes.
• 2. Sift the flour and salt into a bowl. Make a well in the center and drop the eggs, oil, remaining water and yeast mixture into the hole.
• 3. Work into flour a little at a time ( you may not need the whole amount or you made need more.) Knead dough until smooth and elastic. Place in an oiled bowl, covered, and let the dough rise in a warm place for 1 hour or until doubled.
• 4. Divide the dough int 3 pieces and roll into 3 ropes. Braid ropes and place into oiled pan. Cover and let rise again until doubled.
• 5. Brush with egg yolks ( sprinkle poppy seeds). Bake in 375 F oven ( preheated) for 40 minutes or until nicely browned.

JEWISH STUFFED CABBAGE IN A POT ALA GROSSINGERS

Steps:

• Pour boiling water over the cabbage to cover and let soak for 15 minutes then drain and cool. Separate the leaves -use 12 if large or 18 if small.
• Heat the olive oil in a heavy saucepan and cook sliced onions ( 2 onions) onions until lightly brown. Add the tomatoes ,1/2 ( 1 1/2 tsp) the salt, pepper to the pan then cover and simmer on low for 30 minutes.
• Mix together the beef, rice, the 4 Tb of grated onion, the egg and the water. Mix together ( clean hands are best.
• Place some of the meat mixture on each cabbage leaf-tuck in the sides and roll up carefully.
• Add the rolls to a high sided baking pan, then cover with the simmering sauce, then cover with aluminum foil, put in 350 degree preheated oven and cook for
• 1 1/2 hours.
• Uncover and add the honey, brown sugar, lemon juice and raisins. recover the pan and cook on low 30 minutes longer.