Latner Centre for Jewish Knowledge and Heritage
Taste our knowledge and heritage of food!2006-06-12 06:58:00
The Latner Centre for Jewish Knowledge and Heritage of UJA Federation provides resources and services in a contemporary and relevant context to enhance Jewish knowledge and heritage. The Centre works in collaboration and partnership throughout the GTA to support and foster informed Jewish discourse and creative commitment to Jewish life programs.
The Latner Centre is composed of the Committee for Yiddish, Holocaust Centre of Toronto, Jewish Information Service of Greater Toronto, Jewish Pedagogic Library, Jewish Public Library, Ontario Jewish Archives and Toronto Jewish Media Centre.
Courtesy of the Holocaust Centre of Toronto.
- 4 eggs
- 1 lb chicken livers
- 2 onions
- Salt and pepper
1. Boil the eggs. Fry the chicken livers and onions until brown. In an electric grinder, combine the boiled eggs and half of the onion mixture and the chicken livers. Add oil, salt, and pepper to taste and top with remaining fried onions.
I was born in Kiev, the capital of Ukraine, one of the 'democratic' republics of the Former Soviet Union. In my time we had a lot of 'legal' holidays (permitted by the government) and illegal holidays (our Jewish feasts). I liked the first ones because of the great possibility to be off school. I loved the second ones very much because it gave me a chance to see all our family together. But, one of the main reasons why I did and still do like these holidays is the Salad Oliver. I could not even imagine any of those celebrations without this salad. For me it remains a symbol of any kind of celebration. - Anna Skorupsky, Jewish Public Library
- 1 chicken breast, boiled or roasted
- 3 medium potatoes, boiled
- 3 medium dill pickles
- 1 small onion
- 3 hard-boiled eggs
- 1 small jar of preserved green sweet peas
- 1 tsp pareve sour cream
- 3 tsp mayonnaise
- 6 large olives
1. Remove all skin and fat from the chicken and slice evenly into very thin strips. Slice the potatoes, pickles and onion evenly into small cubes. Peel and slice hard-boiled eggs more or less evenly into small cubes. Add preserved green sweet peas to the chicken, potatoes, pickles, onion, and eggs. Mix together with pareve sour cream and mayonnaise carefully to avoid breakage. Serve on a platter and garnish with olives.
This recipe was submitted by Mrs. D. Vise and included in the Hadassah cookbook prepared by the Naomi chapter in 1934. David and Florence Vise lived in Toronto and he was a chartered accountant. The recipe included the traditional 'schmaltz' but was fairly exotic for that time period. The Hadassah ladies were obviously interested in branching out and trying new dishes that drew from other cultures. Hadassah Naomi Cook Book, 1934, p. 28. From the holdings of the Ontario Jewish Archives.
- 1 pullet
- 1 large onions
- 4 tbsp chicken fat
- 4 tbsp flour
- 1 1/2 cups chicken stock
- 1 1/2 cups canned tomatoes
- 1 large carrot
- 1 sweet red or pepper
- 3 stalks celery
- 1/2 lb mushrooms
1. Portion chicken and fry until brown; place in casserole dish. Fry onions and put over chicken. Combine chicken fat, flour, chicken stock, and tomatoes. Dice vegetables and add to sauce. Pour over chicken and cook in moderate oven for 2 1/2 hours.
Swiss Chard Salad
Submitted by Jewish Information Service of Greater Toronto.
- 1 bunch of swiss chard
- 2 tbsp olive oil
- 2 cloves of garlic, minced
- 2 tbsp balsamic vinegar
- Salt and pepper
1. Wash and drain swiss chard and chop. Heat the oil and saut? the garlic for a few seconds. Don't let it burn. Add the chard and saut? until it wilts. Stir in the vinegar and season with salt and pepper.
Lil's Lemon Luxury
So simple a monkey could do this blindfolded. And it's so delicious they'll think you slaved in the kitchen for hours. - Lil Nobel, Latner Administration Office
- Graham crackers
- 1 package lemon pie filling
- Whipped topping, pareve
1. Line graham crackers on bottom of pan. Make the lemon pie filling according to directions on package (no need to cool mixture). Place 1/2 of lemon pie filling on top of crackers. Place another layer of crackers on top. Place other 1/2 of lemon pie filling on top of crackers. Place another layer of crackers on top. Top with whipped topping. Refrigerate for at least 1 hour.