Over 90 people attended the Historical Society’s first program in its Food of Memories series held September 21st, 2005. It featured Rebecca Peltz who discussed her life in Poland before and during the Holocaust. She noted the importance of food in Jewish life both in Europe and America, noting that her family always ate their meals together. Following the discussion, Rebecca demonstrated techniques for making onion “pletzlach” and invited the audience to sample the rolls plus a special mushroom vegetable soup. Both food items were prepared the previous day by the Food of Memories Committee: Marilyn Pelz and Leslie Usow, Co-chairs; Elaine Appel, Naomi Arbit, Jane Chernof, Penny Deshur, Beverly Feiges, Barbara Kohl Spiro, Sheri Levin, Jill Polacheck, Fagie Rapoport, and Carol Tarnoff.
We are happy to share Rebecca’s featured recipes with you and look forward to seeing you at future Food of Memories programs.
Time: About 1 hour, plus 1½ hours’ rising
Yield: 20 onion rolls.
Time: About 1 hour 15 minutes
Yield: 6 to 8 servings.
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