RATNERS COOKBOOK RECIPES

Steps:

• Preheat oven to 350°F Cook potatoes in boiling salted water for 20 minutes, or until tender. Mash.
• Meanwhile, in a skillet, heat butter and sauté onions and mushrooms until tender.
• Pour mushroom mixture into a bowl with mashed potatoes. Stir in carrots, green beans, peas and 2 eggs. Blend thoroughly. Add enough matzoh meal so that mixture can shaped into large patties. Season to taste with salt and pepper.
• Shape into 12 to 15 patties. Beat the remaining eggs well. Brush patties on both sides, coating thoroughly. Place on a well-greased cookie sheet.
• Bake for 45 minutes, or until lightly golden browned. Serve hot.

Steps:

• "In a bowl whisk the yeast in lukewarm water. Stir in sugar, salt, eggs, oil and enough flour to form a stiff dough. Knead on a floured surface until smooth and elastic, about 5 minutes. Place dough in a greased bowl and turn to grease top. Let rise, covered, in a warm dry place until doubled in bulk, about 1 hour. from the other side. Punch down and knead on a floured surface and roll dough into a 18 x 24 inch oblong. Cut dough into twelve 6x13 inch pieces. To prepare filling, mix all ingredients in a bowl. Spoon 3/4 of the mixture over dough. Fold 1/3 of the dough over onions and fold 1/3 over again Place rolls, seam side down, on a greased cookie sheet. Flatten rolls until they are five inches long. Cut rolls in half. Brush rolls with the egg wash and sprinkle with remaining onion mixture.* Let rise, covered, in a warm place until doubled in bulk, about 30 minutes. Bake rolls in a preheated hot oven (400 degree F) for 15-30 minutes. *The onion rolls can be frozen at this point. When ready to bake, place frozen rolls on a greased cookie sheet and let rise, uncovered, in a warm place until doubled in bulk, about 1 hour. Then bake as directed. "