Name: Kafteles for Pessach (Beetroot and Ground Meat Patties)
Ingredients: 5 Midiume Beetroot . Peeld and slice; 5 l Glass container jar; 2 c Marinated beet root slices.; 1 lb Ground Chicken meat;; 2 Onions cut into small pieces; (Divide 1+1); 1 EGG; 2 Tabls Matzo flour; 3 ts Sugar; (2 + 1); 4 Tabls Oil For frying; (2 +2); 3 c Beetroot marinate water; ( I'll call it from now on "Borcht").; 2 c Water; 1 Lemon juice; Salt and Pepper

In effect, by accepting Satan's statement, Eve was calling God a liar, even though she might not have recognized those implications of her action. She accepted Satan as the truth-teller and God as the prevaricator. By partaking of the fruit she was implicitly stating her belief that Satan was more interested in her welfare than God was. Yielding to the temptation implied that she accepted Satan's analysis of the situation instead of God's.

Henry Virkler

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Jewish		16	Servings

INGREDIENTS

5		Midiume Beetroot . Peeld and slice
5	l	Glass container jar
2	c	Marinated beet root slices.
1	lb	Ground Chicken meat;
2		Onions cut into small pieces; (Divide 1+1)
1		EGG
2		Tabls Matzo flour
3	ts	Sugar; (2 + 1)
4		Tabls Oil For frying; (2 +2)
3	c	Beetroot marinate water; ( I'll call it from now on "Borcht").
2	c	Water
1		Lemon juice
		Salt and Pepper

INSTRUCTIONS

FIRST STEP
SECOND STEP
Source: From my mother with love & more. My Grandmother Branna.
Serving: 16 or more
First Step: Put the beet root in the jar, fill with water nearly the top.
cover with Nylon seal wrap ,keep for 3 weeks to 1 month in dark place to
marinate. Every 10 days if there is some foam on top, scrap it with a spoon
. The water will become very dark red and like light jelly
Second step: In a wide saucepan fry lightly 1 onion with 2 Tabls oil. Add
the Borcht and water. Bring to boil. With a spoon scarp off the foam from
the top. Continue to do so till all is gone. Add the sugar and some salt.
It should not be salty at all. Add the lemon juice and taste. It should be
sweet and sour taste. Cover and let it simmer for 15 - 20 minutes. Mean
while,
In a skillet fry lightly the 2nd onion with the other 2 tabls oil .
In the food processor ground fine the marinated beet root. Add the fried
onions with the ground meat, the egg, 1 teasp sugar, matzo flour,and some
salt and pepper.Continue to ground till all is well blended.
Make 16 or more small patties, Fry them like hamburgers. Transfer them to
the saucepan, let them to simmer for another 1/2 an hour. Keep in
refrigerator.
Note. This dish is better to prepare 2 - 3 days before serving. To serve,
warm it up a little. preferable at room temperature.
With the rest of the Marinated beet root water I'll send you next time my
"Sweet and Sour Cold Borcht"
Posted to JEWISH-FOOD digest Volume 98 #013 by Zvi&Rina perry
<pzvi@netvision.net.il> on 7 Ja, n 98

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