The Secret of Chana's Cooking


Onion salad

Five onions

One can of mushrooms or fresh

One can of black or green olives

One can of tomato sauce

Fry the onions until brown, add the mushrooms and mix it together. Add the olives and the tomato sauce. Stir for another five minutes. You could serve it hot or cold.


Avocado and hearts of palm salad

Four avocados

Two cans of hearts of palm

One red onion

Three large tomatoes

Three Tbsps of Lemon juice

One  Tbsp mayonnaise (optional)

Two cloves of fresh garlic

Salt and pepper.

Dice avocatos,tomatoes and red onion. Slice the hearts of palm.

Add the crushed garlic, lemon juice salt and pepper.



3 eggplants broiled

4 cloves garlic

1 taplespoon fresh lemon juice

1 tablespoon salt

1/2 cup mayonnaise


Pierce eggplants with fork and place baking dish in oven on shelf farthest from flame. Broil 20 minutes on one side. Turn and broil 10 minutes on other side. Cool and peel. combine all the ingredients in a food processor or blender and cream until smooth.


Perfect Knaidlach

2 eggs, slightly beaten

2 tablespoons oil or chicken fat

2 tablespoons soup stock water

1/2 cup matzoh meal

1 teaspoon salt


Beat eggs slightly with fork. Add other ingredients, except matzoh meal, and mix. Add matzoh meal gradually until thick. Stir. Refrigerate for 20 minutes in covered bowl. Wet hands and form into balls. Drop into bubbling chicken soup or into a large, wide pot into which 1 quart water seasoned with 1 tablespoon salt has been added and brought to a boil. Cook for 30 minutes. Yields 4 balls per each 1/4 cup of matzoh meal.


Potato Kugel

4 large (or 6 medium) potatoes

1 onion

3 eggs

1/3 cup flour

1/2 teaspoon salt

1/8 teaspoon pepper

4 tablespoons oil (or 2 tablespoons chicken fat)


Peel potatoes and grate. Grate onion. Beat eggs until thick and add to potatoes along with remaining ingredients. Mix well with fork. Place in greased casserole. Bake at 350 degrees for at least 1 hour or until light brown and crisp.