19 Mar SPECIAL PURIM RECIPES

BOOZY BOURBON MEATBALLS

INGREDIENTS:

Meatballs
2 lbs chopped meat
1/2 cup bread crumbs
2 eggs
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon basil dried
4 tablespoons olive oil
Bourbon Sauce
2/3 cup bourbon
1 cup ketchup
1/2 cup brown sugar
2 tablespoon apple cider vinegar
2 dashes paprika
2 teaspoon garlic powder

DIRECTIONS:

In accordance with the tradition of drinking on Purim –
try these yummy boozy bourbon meatballs. Serve them
as an appetizer over rice.
Meatballs: In a large mixing bowl, place all the meatball
ingredients (except the olive oil) and mix it together with
your hands. Grab a small amount of meat and roll it into
a meatball (you choose the size), place each ball on a
plate until all the meat is used up. Heat a sauté pan with
the olive oil. Add the meatballs and sauté them, turning
them every 30 seconds to brown all the sides. Should
take around 8 minutes total Remove meatballs from pan
and set aside.
Sauce: Add all the ingredients for the sauce and bring it
to a boil and cook it for 10 minutes. Lower the heat and

add meatballs. Stir until the sauce covers them. Contin-
ue simmering for 5 minutes.

CHOCOLATE CHIP PIE

INGREDIENTS:

1 stick margarine –
softened
1 cup sugar
1⁄2 cup flour
2 eggs
1 cup chocolate chips
2 tsp. Vanilla
1 pie shell

DIRECTIONS:

Who doesn’t love chocolate chips? This pie is
like a big gooey chocolate chip cookie. So easy
to make and delicious. You can easily double
the recipe – it freezes beautifully.
Preheat oven to 350 degrees. Beat margarine
and sugar and eggs. Add in flour and vanilla.
Stir in chocolate chips. Pour into unbaked pie
crust. Bake for 30 minutes. It will be a little loose
and harden when cools.

KREPLACH

INGREDIENTS:

For kreplach dough:
2 cups four
Pinch of salt
2 eggs
1 T plus 1 t lukewarm water
For the filling:
1⁄2 medium onion, chopped
1 lb. beef, chopped meat
1 egg
Salt and pepper

DIRECTIONS:

On Purim its traditional to eat hidden foods to commemorate that Esther hid her
identity.
Many people eat kreplach – here’s a yummy recipe don’t just use it on Purim though
– enjoy it all year round.
For Kreplach dough: Put the our and salt in a bowl, make a well and add eggs and
water. Knead until smooth and non- sticky.
For Kreplach lling: Combine onion, meat, egg and seasoning. To form kreplach, roll
out dough until it is paper-thin. Cut into 2 inch squares. Put a teaspoon of meat
lling into the center of each square, pressing down the edges securely to seal. Cook
for 15 minutes in a large pot of boiling water (cook it in batches, not all at once).
Serve either in soup, or fry for a main course. Makes approx. 48.