Mama Green's Cookbook

2  C matzo meal (addendum from  2025) if matzo meal is dense and more powdery than mealy then use 1 3/4 cups.  The finished product is much lighter and tastier

1 teas salt

2 TBLE sugar

4 eggs

1 C water and 1/2 C oil (I use canola) boiled together

Pour boiled mixture over matzo meal and rest of dry ingredients and mix well.

Mix in one egg at a time and let stand for 15 minutes.

Oil hands and make into round balls.  Bake on greased cookie sheet or parchment paper.  Don’t make any more than 12 from this recipe or else they won’t come out airy.

Bake at 375 for about 50 minutes.

2 lbs ribs

3 TBLE soy plus another 2 T soy

1 1/2 TBLE cornstarch (cornstarch should be mixed with cold water to dissolve before using)

3/4 C water

2 T vinegar

3 T sugar

Select ribs with lots of meat. Cut slits on inside of ribs.  Bring large (2-3 qt)  pot to boil.  Add ribs.  Simmer covered for about 1 hour until meat falls away from bone.  Remove ribs from broth (save broth for soup).  Sprinkle with 3 T soy and let dry.

When dry, roast ribs in hot over (400-450) for about 20 minutes. 10 minutes each side. Cut for eating.   Make sauce with rest of ingredients.  Boil for a few minutes to thicken. Then pour over ribs and serve.

For marinade

1/3 C Dijon

1/3 C bourbon or scotch

1/4 C firmly packed brown sugar

1 small onion sliced thin

2 garlic cloves minced

1 TBLE Worcestershire sauce

1/4 C fresh lemon juice

2 TBLE olive oil

3/4 C plain yogurt

salt

about 4 lbs london broil –  2 2 lb pieces

Whisk ingredients of marinade in small bowl.   Score both sides of meat with deep slashes.  Arrange in baking dish.  Pour marinade over it. Cover and chill at least overnight. Grill meat on oiled rack… discard marinade.  Let stand 10 minutes before serving

5 LBS  potatoes 

2-3 small onions 

8 eggs

1/3 cup matzo meal (may need more if too much liquid)

3 TBLE sour cream

salt and pepper to taste– start with  small handful of K salt.

I also add a couple of  pressed garlic cloves

First process onion with steel blade–don’t mush.  Set aside to add later to taste.  Shred  potatoes in food processor and put into colander.  When drained,  put back into food processor using steel blade. Makes it mushy instead of shreddy.  Then put back into colander and get out as much liquid as possible.  Put into large bowl and mix in other ingredients.  Have a small fry pan handy for testing/tasting a couple before making large batch.  Fry in a hot pan.  I like small crispy latkes.  Freeze in layers separated by wax paper.  

For 10# potatoes, use 12 eggs and about 6 onions.  Yield 200 small latkes

When ready to serve, take directly from the freezer and put on a cookie sheet into a 500 oven.  No need to grease sheet.  Keep in oven until hot and bubbly.

1 large eggplant (approx. 1 1/2 lbs)

2 large bell peppers

1/2 C olive oil

1 large onion finely chopped

1 1/2 C chopped celery

3 cloves garlic pressed

1/4 C tomato paste

1 C water

1/4 C wine vinegar 

1 T each sugar and drained capers

1 C sliced ripe black olives

2 Tble chopped fresh basil

1/4 C pine nuts (optional) to sprinkle on top

Cut eggplant into small cubes (do not peel).  Core and dice pepper.  Heat oil in 12-14″ pan and add eggplant.  Cover and stir occasionally until slightly soft (maybe 5 minutes).  Uncover and continue cooking until begins to brown (maybe another 10 minutes).  Mix in pepper, onion, celery, garlic.  Cook until onion is soft (6-8 minutes).  Add tomato paste, water, vinegar, sugar, capers, basil and olives.  Cook, stirring often until sauce thickens (around 10 more minutes).  Can keep in fridge for about a week.  

For pine nuts: Place nuts in small fry pan to toast.  Then sprinkle over egglant before serving . 

Serve cold or rm temp.