Ramonas Tsiblach Kichel Greeninger Reunion Recipes

GREENINGER ONION KICHEL (SWEET ONION CRACKERS)

Greeninger Onion Kichel (Sweet Onion Crackers) image

I found this recipe in my Grandmother's house. I think one of her sisters used to make this (Aunt Cele or Aunt Fanny). I am trying to compile a family cookbook and this is the recipe that I'm hearing about most. I have been updating it as I get more versions. I have seen a version for this without the egg but I think it was a mistake so I am leaving the egg in. I have also seen this without the baking powder (my Grandmother's version) but I have included it here.

Provided by Oolala

Categories Breads

Time 1h

Yield 1 batch

Number Of Ingredients 9

Ingredients

3 onions, large, grated (or chopped)
3/4 cup vegetable oil
2 teaspoons black pepper
2 eggs
3 cups flour
2 tablespoons water
2 teaspoons baking powder
1 1/2 teaspoons salt
1 tablespoon poppy seed (optional)

Steps:

Put onions in a large bowl and beat in eggs and oil.
Add flour, baking powder, pepper, salt (to taste), and water.
Use a ladle and take some dough (1 ladle at a time) and roll it out on a floured board and cut into square pieces.(Add flour as needed to prevent dough from sticking to board or rolling pin).
Bake on a cookie sheet about 45 minutes, until done, at 350 degrees. Watch so they don't burn.

Nutrition Facts : Calories 3111.3, Fat 177.5, SaturatedFat 25, Cholesterol 423, Sodium 4374.2, Carbohydrate 325.2, Fiber 15.9, Sugar 15.9, Protein 54.8

GREENINGER KASHA AND BOW TIES

Greeninger Kasha and Bow Ties image

This is my Aunt Edna's recipe given to me by her Grandson, David, for the family reunion cookbook that I am compiling. He said this recipe is "guaranteed to give you heartburn"!

Provided by Oolala

Categories Onions

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 (13 ounce) box dried kasha, Wolff's brand, medium grain
1 large egg
4 large onions, chopped coarsely
4 cups water, salted to taste (1/2 tsp.)
1/4 cup vegetable oil
1 teaspoon kosher salt
8 ounces bow tie pasta

Steps:

In a large baking pan mix 2 beaten eggs with ½ teaspoon salt and the whole box of Kasha. Spread out and coat Kasha with eggs until Kasha is dry. It takes time, so be patient.
In large 8 quart pot, bring 4 cups of water to a boil. Add ½ teaspoon of salt. Stir in Kasha egg mix. Remove from heat source. Cover pot and let stand until all water is absorbed (takes about 20 minutes). Then mix with fork. Let Kasha remain in pot.
Fry 4 chopped onions in the vegetable oil until onions are caramelized. Add onions to Kasha and mix well (Kasha remains in pot).
Prepare bows as directed on package. Drain well.
Blend the bows the with Kasha and enjoy.

Nutrition Facts : Calories 280.5, Fat 11.7, SaturatedFat 1.9, Cholesterol 67.2, Sodium 316.5, Carbohydrate 37.3, Fiber 2.6, Sugar 5.1, Protein 7.3

RAMONA'S TSIBLACH KICHEL (GREENINGER REUNION)

Ramona's Tsiblach Kichel (Greeninger Reunion) image

My cousin sent me this recipe for my family cookbook but it's a different version from the Onion Kichel I have received from other cousins so I am posting it here separately as an alternative recipe.

Provided by Oolala

Categories Breads

Time 1h20m

Yield 1 batcj

Number Of Ingredients 7

Ingredients

5 -6 cups flour
2 teaspoons baking powder
2 eggs
1/2 cup oil
3 large onions, grated (you can use the food processor)
2 tablespoons kosher salt
1 tablespoon pepper, they should be peppery

Steps:

Preheat oven to 325.
This is a labor intensive project so you can grate the onions the night before. Mix the onions eggs, oil, salt and pepper together in a bowl by hand.
Mix 5 cups of the flour and baking powder and mound it on a marble slab baking counter (or table). Keep the extra cup nearby, you will need it when you knead the dough. Create a well in the center and mix in the onion mixture. Knead the dough until smooth, adding flour as needed to keep it from being too sticky.
Let the dough "rest" for about 30 minutes. It will be easier to roll out. It is a large piece of dough so roll 1/2 at a time on a floured surface. Roll it about 1/4 inch thick.
Use a glass to cut out the "cookies", place them on a baking sheet (ungreased), and pierce them 5-6 times with a fork.
Every oven is different so keep your eye on them. They should take about 20 minutes. The tsiblachs should be golden brown. The taste gets better after a while and they store very well.
When I first started baking them I did a test batch to taste for pepper. Just remember they will taste more peppery after they have cooled.

Nutrition Facts : Calories 3595.6, Fat 125.6, SaturatedFat 20.5, Cholesterol 423, Sodium 14847.9, Carbohydrate 529.6, Fiber 24.9, Sugar 21.8, Protein 82

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