In each bowl put the oatmeal, and cover with water to moisten. Add grated apple, thinly sliced banana, fresh berries or a combination of these. Add juice and milk; nuts and wheat germ.
SOUP BALLS (Kneidlach)
- 3 eggs
- 1 medium onion, chopped or grated
- 1 t salt
- matzo or cracker meal
- 4 T chicken fat, melted
Beat eggs until light & foamy. Add other ingredients. Enough meal should be added so a loose dough is formed. Put in refrigerator to chill. The dough will become stiffer when cold. Form into balls the size of a walnut and drop into boiling chicken soup. Cover and let cook 15 minutes. Serve with soup or as a meat garnish.
BUCKWHEAT KNISHES (Dumplings)
- ½ lb. buckwheat groats (medium grind)
- 4 eggs
- 3 C flour
- 2 T butter
- ½ lb. potatoes, boiled
- 3 onions, chopped
- 2 t salt
- 6 C boiling water
note: The recipe for filling can be used as a base for gravy to be served with meat. (Kasha)
The stuffing: Mix the buckwheat with 1 egg and place into the oven for 10 or 15 minutes. When the buckwheat is browned add to the boiling water. Add 1 teas. salt, 1 tablespoon of butter and allow to boil 30 minutes on slow fire. Fry the onions and mix with the buckwheat.