"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

Emma's Hungarian Goulash
Magyar Gulyäs

Meat, from Hungary
Ethel Quarnstrom & Emma Weiss
Yield: 8 Servings

Linda Radke explains that this recipe was from her Hungarian-born Aunt Ethel, who was like a second mother to her. Emma was Linda's grandmother, her mother's mother.

4 tablespoons white vegetable shortening 2 large onions, diced 2½ pounds beef, diced Boiling water 1 tablespoon parsley, chopped 6 medium carrots, sliced round

1 teaspoon paprika 1 teaspoon black pepper 2 teaspoons salt 1 teaspoon garlic salt 6 large red potatoes, diced 2 teaspoons flour

1. In a large pot, sauté onion in 2 tablespoons of the shortening. Add beef. Brown for 20 minutes.
2. Add enough boiling water to cover the meat 1 inch. Add parsley, sliced carrots and spices. Cook about 2 hours, then add potatoes. Continue cooking half an hour or until potatoes and meat are done.
3. In a frying pan, melt remaining 2 tablespoons shortening. Add flour to make a sauce. Add sauce to the goulash. Mix well and serve.

Preparation and Cooking Time: 3 to 3 1/2 hours

Italian Steak, Olives and Potatoes

Meat, Italian style
Dalia Carmel, New York, New York
Yield: 6 Servings

I am a collector of cookbooks, so I adapted this from a recipe I received from a woman who wrote several cookbooks about old Italian neighborhoods that no longer exist in Wisconsin. D.C.

2 cups flavored bread crumbs 2 teaspoons Italian seasoning 1 tablespoon parsley, chopped Salt and pepper Olive oil 1 medium onion, sliced

3 pounds round steak or London broil, cut into serving pieces 2 cups tomatoes, chopped or 1 can tomatoes, crushed 4 to 5 potatoes, peeled and quartered 1 can black olives, drained and pitted

1. Preheat oven to 325°F.
2. Mix bread crumbs with Italian seasonings, parsley, salt and pepper in one dish. Pour olive oil in a second shallow dish.
3. Add olive oil to a frying pan. Saut~ onion until soft. Add chopped tomatoes and season with salt and pepper. Cook briefly .
4. Dip each piece of meat in oil then in breadcrumbs mixture. Arrange around pan.
5. Pour onion/tomato mixture over steak and potatoes. Top with olives. Bake, uncovered, in 325°F oven 1½ hours.

Preparation and Cooking Time: 2 hours