Page 43

Terri Leker: Jewish Potato Stuffing! A weird but delicious family recipe for potato stuffing that was apparently honed by my grandmother during the Depression (not this Depression, that other one). My mother is long gone and never wrote the recipe down, but she dictated it to me 20+ years ago, from her hospital bed, the night she was diagnosed with a brain tumor. Even in that state she seemed pretty solid on the ingredients. I don’t know what about the recipe makes it Jewish except that we are Jewish and it calls for the ingredients of my people (starch!). INGREDIENTS: 5 potatoes (3 white/2 red is good) 2 medium yellow onions Grated stale hard roll (I once saw my mom use a stale hot dog bun) 1/2 cup cream of wheat 1/2 cup flour 1/2 cup matzoh meal 1/3 cup olive oil (or less, depending on consistency) 1 tsp kosher salt (or a little less, if using table salt) ½ tsp pepper And here is a gluten free alternative: Smushed-up rice crackers for the stale roll Cream of Rice for Cream of Wheat Trader Joe’s GF all purpose flour for regular flour (or any GF alternative flour) Rice crispies for matzoh meal DIRECTIONS:

/// 43 ///

1. Preheat oven to 350°F 2. Grate onions and potatoes (if you have a food processor, you may break with tradition by using the grater attachment) 3. Add onions and potatoes to mixed dry ingredients in large bowl 4. Add oil and mix by (sorry) hand 5. If all your vegan/vegetarian friends cancel, you can put a piece of chicken skin on top. Or just sprinkle more salt/pepper on top. 6. Bake in a well-oiled glass or ceramic baking dish (8” x 11” or 7” x 9” or a 9” round, or anything around that size) at 350 for 45 mi -- 1 hour. Serve with chicken, gravy, roasted vegetables, or nothing.

New Economy Chapbook Cookbook Volume 1  
New Economy Chapbook Cookbook Volume 1  

Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...