Mama Green's Cookbook

2 pkg. yeast (one pkg is 2 1/4 t or 1/4 oz)

8 C flour (white)

2 C warm water

3/4 C sugar

2 eggs plus one extra to use at the end of recipe

1 c oil (I use canola)

1 1/2 TBLE K salt

Mix yeast with water, eggs, oil, sugar, salt and 2 C of flour

Let rise for about 45 minutes (this is first rise)

Then add rest of flour one cup at a time — save last cup for kneading on wooden board.  Knead until blistered and not sticky. Let rest.

Meanwhile grease bowl with some oil and gently roll dough ball in bowl until slightly greased. Cover with towel and let rise until double in bulk and when you poke with fingers, indentation remains.  (second rise)

At this point you can punch down, cover with plastic wrap and refridgerate if you do not want to do everything in one day. Otherwise go directly to braiding.

Grease cookie sheets or use parchment.  Braid challahs… leave room for spreading.  Cover with dry cloth and let rise again, double in bulk. (third rise)   Paint with egg and a bit of water and pinch of sugar .

Bake in 350 oven for about 30 minutes until brown and sounds hollow

This bakes quite a few challahs.  Can easily half recipe.

To make into an onion challah:

For a 4 cup flour challah, use a large onion.   In a large saute pan, heat oil (about 3/4 TBLE) over medium heat add thinly sliced onion.   Allow to carmelize, stirring occasionally for about 30 minutes until golden and sweet.  Work onions into dough after dough has risen and been punched down.  Let it then rest for about 10  minutes.  Knead a bit and shape.

To Make Just one Challah

1 1/8 t yeast

2 cups flour

1/2 cup warm water

1/2 egg (which is about 2T and you can use remainder for glazing at end)

1/4 cup oil

3 Tble sugar

1 1/4 teaspoon salt

Freezing formed CHALLAH

How to Make & Freeze Ahead Challah

Step 1: Make up your regular challah dough recipe –

Step 2: Let the dough rise as usual (approximately one hour, until doubled in size).

Step 3: Braid or otherwise turn your lump of dough into a challah

Step 4: Spray a disposable baking tin with vegetable oil and place the braided challah dough inside. Quickly wrap the dough with plastic wrap, then a second layer of tin foil. The plastic wrap will help to prevent freezer burn. If you plan to bake the challot within a week or two, that should be enough. If you want to freeze for longer, place the foil package inside a freezer bag, squeeze out the air and seal.

Step 5: Place the dough in your freezer and go about your life.

Step 6: Remove foil package(s) from the freezer the day you want to eat your challah. Remove tin foil and plastic wrap and loosely cover the dough with a clean dish towel.

Step 7: On your countertop, let the dough fully defrost and have its second rising. This will take up to a few hours, depending on the temperature in your kitchen. If the timing is such that you need to let this happen in your fridge, it will take most of the day and then you should still let the dough come to room temperature before baking.

Step 8: Once fully risen, the dough is ready for baking. Brush with an egg wash and bake as usual. Enjoy!

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.