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    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


    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.




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


    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.



    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


    On Purim its traditional to eat hidden foods to commemorate that Esther hid her
    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.