Jewish Food/Helzel stuffing


Brenda Fishman wrote at 2015-03-02 15:00:12
My mother finely diced carrot and celery, along with the onion. Sautéed those veggies to soften , then added them to the flour and chicken fat. Salt and pepper, of course. Salt proportions are critical to getting the taste right. You may have to experiment to get the flavor to fit your memories....

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Sherman D.


I have a lot of sites that can help you to find Jewish recipes, including info on the ingredients.

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