Custom and Cuisine

By BONNIE DEPEW Eagle Correspondent

March 08, 2004 Last Updated: June 13, 2005 05:28 PM Recipes

Meals celebrate start of Sabbath

The aromas of warm Challah and steamy Matzoh ball soup, accompanied with a glass of Kiddush are traditional Friday night fare in the Center Township home of Eric and Michelle Levin.

As members of Congregation B'Nai Abraham, the Levins make it a point to celebrate the Shabbat meal on a weekly basis, not only in observance but an opportunity to bring the family together.

"It's the end of the work week and the rest of the time is with family, spending time together, putting your mind to rest," Michelle Levin said.

The Shabbat, the traditional Jewish meal that celebrates the beginning of the Sabbath, has been part of the faith since the creation of the 10 commandments.

As a chance to bring the greater family together, the National Jewish Outreach Program has set out to sponsor Shabbat Across America.

"It's an outreach program to people who are most likely Jewish, but may not be affiliated with a congregation," said Hazzan Adriane Caplowe, religious leader of the Congregation B'nai Abraham in Butler.

The NJOP picks a date each year which Jews can celebrate Shabbat together. Individual congregations decide whether or not to participate.

The Sabbath begins on Friday evening at sundown and continues until Saturday at sundown. The celebration includes certain observances, such as blessings over the Challah, traditional Jewish bread representing the manna God sent from Heaven; and the Kiddush, the wine.

During a beginner's service, the food

served comes

from traditional recipes. Matzoh ball soup is

typically

the first course, followed by a meat dish, such as chicken or beef brisket.

Side dishes include P

areve kugel or potato knishes. C

hallah and wine are also important elements of the meal.

The recipes below can all be part of a Sabbath meal, with the exception of the noodle kugel, which contains both meat and dairy products, a forbidden combination during the Shabbat meal.

Still, Michelle Levin says her mother-in-law makes the best noodle kugel. Eric Levin explained a Jew would not want to eat the noodle kugel as part of a Shabbat meal, "but you would want to eat it any other time."

20 quarts of boiling water1 whole chicken (consisting of breasts, thighs, legs and wings)2 pounds of carrots1 whole package of celery, chopped1 large onion1 package of fresh dill1 bundle of parsley1 package of turnips, peeled and cut into slices1 package of parsnips, peeled and cut into slices1 recipe of Matzoh balls (to follow)Once water has boiled completely-add soup chicken, carrots and celery. In a cheese cloth, wrap all the other ingredients and tie tightly (this makes it easier to strain out the ingredients you do not eat). Simmer the soup all day on low and take out the cheese cloth bag right before serving.Makes 15 servings.

3 egg yolks1 cup lukewarm water1 teaspoon salt2 tablespoons margarine, melted1 tablespoon parsley, finely chopped1¼ cup matzoh meal3 egg whitesBeat the egg yolks and mix with the water, salt, margarine and parsley.Add the matzoh meal gradually. Beat the egg whites until stiff peaks form and fold them into the egg mixture.Refrigerate for 2 hours. Form into balls with wet hands and add to the chicken soup about 2 hours before serving.(Note: The balls can be rolled into any size, depending on number of servings you need. Michelle said she prefers to make them larger because they are lighter and fluffier in texture.)

(Note: pareve means it can be mixed with either meat or milk at a meal)1 pound noodles, cooked, drained and mixed with a few tablespoons pareve margarine25 ounces of bottled apple sauce6 eggs, beaten1¼ cup sugar14 ounce can of pineapple chunks, drained2 teaspoons cinnamon cornflakes - crunch on topMix noodles, apple sauce, eggs, sugar and pineapple together and pour into a pan, sprayed with olive oil. Sprinkle cornflakes on top. Bake for one hour at 350 degrees.Note: Food Club offers a Pareve product, however, Kellogg's is a dairy product and would not be eligible for use during the Shabbat.Makes 12 to 15 servings.

2 packages of dry yeast2 cups warm water½ cup sugar1 teaspoon salt2 eggs, beaten6½ to 7½ cups white flour½ cup oilMix yeast, water, sugar, and salt together. Then add eggs and 3½ cups flour. Beat until smooth and elastic.Add oil and, using your hands, mix in remaining flour. Turn dough on floured board, cover, and let rest for 10 minutes.Knead until smooth and satiny. Put into bowl, cover, and let rise for 2 hours.Punch dough down and let rise for 45 minutes.Cut dough into 2 pieces. Divide each section of dough into 3 or 4 pieces. Roll each piece into a long section, wider at the center and narrow at the ends.Braid 3 or 4 pieces into a loaf on a lightly greased cookie sheet. Cover, and let rise for 1 hour.Brush on beaten egg yolks. Sprinkle with poppy or sesame seeds, if desired.Bake at 350 degrees for 30-45 minutes, until richly golden and hollow sounding when tapped underneath.Makes 2 loaves.

1½ pound broad egg noodles, cooked until almost done and drained6 eggs1 pound salted butter, melted4 teaspoons sugar1 pint sour cream16 ounces cottage cheeseSalt and pepper to taste1 tablespoon cinnamonIn large bowl, mix all ingredients together. Put into a 10 x 15 x 2 glass baking dish. Sprinkle top with cinnamon. Bake at 325 for a 1 hour, or until slightly brown on top.