"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

Chicken and Dumplings
Csirke As Gombõc

Meat, Hungary
Ruth Gluck, Phoenix, Arizona
Yield: 6 to 8 Servings

Linda Radke's Aunt Ruth, sister of her mother, says this recipe comes from her mother, Emma Weiss, who was born in Hungary.

1 medium onion, sliced fine Shortening 4 pounds chicken, cut up 4 cups water Salt and pepper to taste Paprika to taste 3 tablespoons flour

½ cup water 2 cups flour 3 eggs Salt and pepper to taste Paprika to taste Boiling water 1 teaspoon salt

1. In a pot, sauté onion in shortening. Add chicken and 4 cups water. Add salt, pepper and paprika and cook slowly over medium heat until chicken is tender, about 30 - 40 minutes.
2. Meantime, in a bowl, make a paste of the 3 tablespoons flour and ½ cup water. Pour over chicken and let come to a boil for 1 minute. Remove from heat.
3. For the dumplings: in a bowl, mix 2 cups flour and eggs. Add salt, pepper and paprika and enough water to make a soft batter. Beat well. Heat soup pot of water with 1 teaspoon salt.
4. Dip a teaspoon into the boiling water to prevent sticking of batter. Drop the batter, ½ teaspoon at a time into boiling water. Cook until tender. Remove to a colander and rinse with warm water. Place dumplings on top of the chicken.

Preparation and Cooking Time: 1 to 1½ hours

Note: From That Hungarian's In My Kitchen by Linda F. Radke, Five Star Publications.

Korean Chicken with Vegetables Joon-kol

Meat, Oriental style
Sybil Kaplan, Overland Park, Kansas
Yield: 4 Servings

I made this up about 15 years ago.

4 chicken breasts or thighs ¼ cup soy sauce 1 tablespoon brown sugar 1 clove garlic, pressed Dash pepper ¼ cup almonds, chopped ½ cup chicken broth Oil 1 medium onion, thinly sliced

4 medium carrots, thinly sliced 1 bunch green onions, minced 2 cups bean sprouts 1 pound spinach, chopped

1. Slice chicken. In a bowl, combine soy sauce, brown sugar, garlic and pepper. Marinate chicken 30 minutes. Sprinkle with almonds. Add marinade to chicken broth.
2. Add 1 tablespoon oil to a frying pan or wok. Cook chicken 1 minute. Add onion. Cook I minute. Add carrots, green onions and broth. Cover and cook 5 to 7 minutes.
3. Add bean sprouts and spinach. Cover and cook 1 minute. Stir. Serve over rice.

Preparation and Cooking Time: 45 minutes