Category: Mary Gersh

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Chicken Matzo Ball Soup

Chicken Matzo Ball Soup
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 Parsnip
  2. Parsley, 1/2 bunch
  3. Carrots, cut long
  4. 1 large onion (whole)
  5. 2 stalks celery, cut long
  6. 2 garlic cloves
  7. Carmel kosher chicken base
  8. Water
  9. Seasonings
  10. Salt
  11. Pepper
  12. Matzo Balls
  13. Follow recipe on matzo meal box. I usually double or triple the recipe. The mix needs to refrigerate for at least 20 minutes before adding to soup.
Instructions
  1. Fill large pot with water (12 cups) and heat to boiling
  2. As it warms, add 1tsp chicken base per cup of water
  3. Add celery, carrots onion, parsnip and parsley
  4. Throw parsley away and add fresh parsley tops just before serving
  5. Make matzo balls and boil them in the soup til they float
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calories
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fat
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protein
0g
carbs
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Pea Soup with Matzo Balls

Pea Soup with Matzo Balls
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2973 calories
309 g
561 g
62 g
298 g
14 g
1458 g
927 g
52 g
0 g
40 g
Nutrition Facts
Serving Size
1458g
Amount Per Serving
Calories 2973
Calories from Fat 553
% Daily Value *
Total Fat 62g
95%
Saturated Fat 14g
72%
Trans Fat 0g
Polyunsaturated Fat 16g
Monounsaturated Fat 24g
Cholesterol 561mg
187%
Sodium 927mg
39%
Total Carbohydrates 309g
103%
Dietary Fiber 125g
499%
Sugars 52g
Protein 298g
Vitamin A
779%
Vitamin C
74%
Calcium
47%
Iron
163%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 teaspoons canola or olive oil
  2. 1 Spanish onion, finely chopped
  3. 1/2 pound carrots, peeled, quartered lengthwise, and sliced
  4. 1 teaspoon dried tarragon, or 1 tablespoon chopped fresh
  5. 1 pound split peas, rinsed and picked over
  6. 8-1 0 cups low-salt chicken or vegetable stock
  7. 2 tablespoons lemon iuice
  8. Salt
Instructions
  1. Heat oil over low flame in a heavy-bottomed soup pot. Add onion and cook, covered, until golden, about 15 minutes.
  2. 2. Add carrots, tarragon, split peas, and 8 cups stock; bring to a boil. Reduce heat to low and cook, partially covered, until peas have fallen apart, about 2 hours.
  3. 3. After 1 hour, check to see if you need to add more stock. If so, add 2 cups.
  4. 4. Remove from heat and stir in lemon juice. Salt to taste.
Notes
  1. For matzo balls, simply follow directions on matzo meal box. I usually make a double or triple batch.
Adapted from Recipes from the Night Kitchen
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calories
2973
fat
62g
protein
298g
carbs
309g
more
Adapted from Recipes from the Night Kitchen
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Issie’s Cole Slaw

Issie's Cole Slaw
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845 calories
76 g
0 g
58 g
13 g
4 g
1277 g
407 g
20 g
0 g
51 g
Nutrition Facts
Serving Size
1277g
Amount Per Serving
Calories 845
Calories from Fat 512
% Daily Value *
Total Fat 58g
89%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 40g
Cholesterol 0mg
0%
Sodium 407mg
17%
Total Carbohydrates 76g
25%
Dietary Fiber 25g
101%
Sugars 20g
Protein 13g
Vitamin A
435%
Vitamin C
727%
Calcium
48%
Iron
32%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 whole cabbage (I use half green and half purple) - sliced fine
  2. ½ green pepper - sliced fine
  3. 2 Carrots (grated on large side of grater)
  4. 1/2 cup vinegar
  5. 1/4 cup oil
  6. a little salt
  7. 1 tbsp sugar
Instructions
  1. Stir with hands, taste.
beta
calories
845
fat
58g
protein
13g
carbs
76g
more
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Grandma Mary’s Dill Pickles

Grandma Mary's Dill Pickles
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 dozen quart jars (washed and dried)
  2. 1/2 lb mixed pickle spices
  3. 2 cloves garlic
  4. 1 package of bay leaves
  5. Saltwater
  6. 2 stalks of dill
  7. 15 lbs of pickle cukes (washed and dried)
In each jar, include
  1. 6 cukes
  2. 2 pieces of dill
  3. 1T of spice
  4. 3 red peppers (they should be included in spice packet)
  5. 3 slices of garlic
  6. 2 bay leaves
  7. In large bowl, add 1/4c salt per quart of water, mix well
  8. After filling jars with with cukes and seasonings, add saltwater to top of jar (you may need to make more than the initial amount)
  9. Put lid on tight and turn upside-down overnight
  10. If jars don't leak they are ready to be stored in a cool place
I made these in 2019. Here is what I used
  1. 23 cukes
  2. 3 bay leaves/qt
  3. dill: small bunch in each qt
  4. spices: 1tbsp/qt
  5. garlic: 1-3 qt
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calories
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fat
0g
protein
0g
carbs
0g
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