Dear Reader,
Janice, a reader at the book club, and a recent giveaway winner writes:
"Hi Suzanne, I'm not much of a cookie baker, so I decided to use the [cookie scoop I won), to make matzo balls. They came out great! Below is the recipe. My family likes the matzo balls very firm (sinkers), others like them lighter (floaters). Thanks for the scoop." -- Janice
Janice's Matzo Ball Recipe
1 cup matzo meal
1/2 tsp salt
3 tbsp fat
2 eggs well beaten
1/2 cup water
2 tsps salt
In a medium size ball, blend matzo meal with the salt and fat (I use canola oil). Add the well-beaten eggs. Mix thoroughly. Gradually add cold water to make a dough formed enough to be shaped into balls.
With wet hands (or cookie scoop) shape the mixture into balls and drop into a 3 quart pot of boiling salted water or soup. Cover the pot and cook for 15 minutes. If cooked in water, drain well. Drop into soup a few minutes before serving. Makes 12-14.
If you have a favorite recipe, share it with readers. Email me at: [email protected]
Janice won one of the cookie scoops (like the one I use) that I gave away over the summer months. It was too warm to send my monthly chocolate chip cookies to readers. But since October is here and the weather has changed, it's time for me to bake.
Be sure to check my column tomorrow for this month's Chocolate Chip Cookie giveaway. I'll bake and if you're a winner, FedEx will deliver my cookies right to your door. Enter October's cookie giveaway tomorrow.
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
[email protected]
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