Baked Goods
| Mushroom And Noodle Latke (dairy or pareve) | |||
Contributed by Eileen Goltz. |
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Ingredients4 tablespoons butter or peanut oil
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Instructions
In a skillet, over a high heat, heat 2 tablespoons of butter or oil. Add the mushrooms and scallions, and cook until the mushrooms release all of their juices and are browned. In a bowl combine the eggs with the salt, pepper, parsley and garlic powder. Mix to combine. Add the cooked noodles and the cooked mushrooms. Heat the remaining two tablespoons of oil in non-stick pan until it is very hot and drop the noodle mixture in 1/4-cup amounts in the pan, flattening each pancake down. Cook 4 to 5 minutes on each side until brown and crispy. Blot with paper towels.
*Special Instructions
Infestation of Green Onions (scallions):
Infestation: Light green or brown thrips may occasionally be found between the green branches where theyprotrude from the bulb. Less frequently, they can be found crawling on the outside or inside of the long green shoots.
Inspection:
1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
3. If insects are found in a scallion, the entire bunch must be checked. The affected scallion must be discarded.
Infestation of Fresh Herbs: Basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are fresh herbs often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.
Please note:
Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.
Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.
Recommendation: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found, proceed with the steps below. If three or more insects are detected in a particular bunch of herbs, it should not be used.
Inspection:
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Serving Size
Serves 6.
Notes
This recipe is From "Mother's Wonderful Chicken Soup" by Myra Chanin Green onions and fresh parsley are generally infested with insects. Please see"Special Instructions" below for inspection of insect infestation.
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Please note that we are posting recipes on www.oukosher.org as a public service.
The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .
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