"Kosher Kettle is a 'must add' to your cookbooks collection. It is extensive in its scope and range, tantalizing in
its wide variety of new and traditional taste sensations and welcoming in its format and easy to follow recipes. Congratulations to Five Star Publications and Sybil Kaplan for this outstanding contribution to the world of Jewish cooking."

-- Kay. K. Pomerantz, author of Come for Cholent, Come for Cholent Again, Come for Everything... but Cholent

Safra's Chocolate Balls

Dairy, from Israel
Sybil Kaplan, Overland Park, Kansas
Yield: 1 loaf

I first met Safra when she and her husband were sent to Chicago and he was director of the Israel Government Tourist office and later my boss. She was a great cook and entertainer and she gave me this recipe.

4 tablespoons cocoa 1 cup sugar 1 cup milk 5 ounces unsalted margarine 1 egg yolk

1 teaspoon rum extract Leftover cookie or cake crumbs Coconut, nuts, confectioners' sugar

1. Place cocoa, sugar and milk in saucepan. Cook until hot. Turn off heat.
2. Add margarine, egg and rum. Add some crumbs and stir. Adjust amount so mixture holds together.
3. Mold into balls and place on a tray on wax paper. Refrigerate. Before serving, roll in coconut, nuts or confectioners' sugar.

For Passover, add matzah crumbs. Pour into a greased baking pan and refrigerate. Cut into slices to serve.

Preparation and Cooking Time: 3 hours.

Strawberry Ice Cream

Dairy, from Israel
Marly Rein, Kibbutz Yavne, Israel
Yield: 3 quarts

I first met Safra when she and her husband were sent to Chicago and he was director of the Israel Government Tourist office and later my boss. She was a great cook and entertainer and she gave me this recipe.

2 cups sour cream
6 large eggs
2 cups sugar
1 teaspoon vanilla
3 to 3½ cups fresh strawberries, crushed

1. Separate eggs with yolks into a small bowl and whites into a medium bowl.
2. Add sour cream to a large bowl.
3. Beat egg whites and add 2/3 cup sugar very gradually. The whites should stand in soft peaks.
4. Transfer beater to sow: cream bowl and beat with 2/3 cup sugar added gradually while beating.
5. Transfer beater to yolks and beat with 2/3 cup sugar, vanilla and strawberries. When smooth, add yolks to sour cream mixture, continue to beat until well blended.
6. Fold in egg white mixture to sour cream until well blended. Pour into plastic container, seal well and freeze.

Preparation and Cooking Time: 3 to 4 hours.