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Printed Materials - Memories of White House Seders, 2009-2016
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Printed Materials - Memories of White House Seders, 2009-2016
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Records of the Calligraphy Office. (Obama Administration)
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Barack Obama Presidential Library
MATURAL AND LITTERS SCRIPTA MANET RECORDS
Systematic Scanning Cover Sheet
1985
Per Folder
Collection:
Calligraphy Office, White House
Series:
General Files
Container Number: Legal Hollinger
71863
Folder ID: 376915
Folder Title: Printed Materials - Memories of White House Seders,
2009-2016 [2 copies]
Systematic File Name: t068887811-376915-71863
PLURIBUS UNUM
m/w
MEMORIES OF
WHITE HOUSE SEDERS
2009-2016
IIIIII
CARROT SOUFFLE
Joan Lesser, mother of Eric Lesser
1lb. carrots, steamed and mashed
1 stick butter, softened
1/2 cup honey
3 eggs
3 tbls matzo meal
1 tsp baking powder
1/8 tsp cinnamon
1/8 tsp nutmeg
1 tsp vanilla
Mix together all of the ingredients. Pour into baking
dish. Bake at 350° for about 30 minutes or until the
top looks golden brown and the center is almost firm.
Enjoy!
BROWN SUGAR MACAROONS
Evelyn Gottlieb, Grandmother of Lisa Kohnke
1 cup light brown sugar
1 1/4 cup pecans, ground very fine
1 egg white, unbeaten
Mix all together well.
Roll into balls, about medium to large size.
Bake on greased pan-about 2 inches apart-at 300°
for 12-15 minutes.
РЕБ
I
BRISKET
Patricia Winter, mother of Melissa Winter
Note: the brisket shrinks A LOT, SO make more
than you would think.
One whole brisket, trimmed of almost all fat
Jane's salt, or Lowry Salt
One packet Lipton Onion Soup (dry mix)
3 or 4 boullion cubes
Yellow onion
Season brisket well with salt.
Using heavy duty tin foil, cut two long pieces and put
cross- wise with the brisket in the middle where it will be
on the double tin foil.
Before placing trimmed brisket on tinfoil empty a packet
of Lipton Onion Soup (the dry mix) on the tin foil. Put
the Brisket on top of it.
Cover the brisket with slices (about ½ inch thick) of
yellow onions to cover the entire surface of the brisket.
Scatter 3 or 4 boullion cubes on top of the brisket.
Wrap up the brisket totally in the tin foil.
Place wrapped tin foil brisket in a pan filled with water.
Check on it once an hour to be sure there is always
plenty of water in the pan as the water will mix with the
seasonings as the gravy.t
Bake at 325° (slow bake is what will make it tender) for
approximately 3 to 4 hours.
Carefully open the tin foil and test with a fork
Best to make the day before. Refrigerate overnight,
remove fat and slice while cold.
Put the sliced brisket in the gravy to heat up
just before serving.
K
FOR
HAROSETH
Patricia Winter, mother of Melissa Winter
This recipe makes about 1½ cups SO increase as needed.
Best to use McIntosh or Fuji apples. (Must be a crisp some-
what tart apple, not a Delicious apple)
Best made one to two days prior to serving. Stir or mix a
couple of times a day while in refrigerator.
3 medium to large apples, peeled and cored
½ cup chopped walnuts
1/4 to ½ tsp powdered ginger
½ tsp powdered cinnamon
1½ tbls sugar to taste (should not be too sweet)
3 tbls red Concord Grape wine - Manishevitz or other
used for Passover
Peel, core and chop the apples (moderately coarse -
perhaps size of celery in chicken salad). (Note: apples not
to be smashed but in small pieces SO can bite into them)
Toss chopped apples with walnuts and mix in ginger,
cinnamon and sugar to taste
Stir in 2 tablespoons of the wine and toss. Taste and
taste again the next day to adjust for perhaps addition of
sugar and cinnamon.
Refrigerator ripens it and should at least be made one
day in advance.
Before serving add one more tablespoon of wine.
393
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CHICKEN ROAST
Joan Mass, Grandmother of Herbie Ziskend
8 boneless chicken breasts
1 package Osem (or any kosher for Passover) Onion
Soup Mix
Jar of apricot preserves (to taste)
3 to 4 tablespoons Russian Dressing (thick)
Wash and pat dry chicken breasts. Make mixture
of dressing, preserves and dry mix until thick, but
spreadable, and cover chicken surfaces generously.
Bake in preheated oven at 350° for 30 to 40 minutes
(depending on thickness of breasts).
A fine alternative to brisket or, serve them both.
NOODLE KUGEL
Jeanne Steiner, sister of Susan Sher
1 lb. medium egg noodles
3-4 eggs
1 lb. creamed cottage cheese
5 heaping tbls sour cream
1/3-1/2 cup sugar
1 tsp salt
1 ½ cup milk
¹/₄ lb. butter melted
1 cup raisins (optional)
Grease 9x13" pan. Preheat oven to 350°.
Cook noodles.
Mix eggs, cottage cheese, sour cream, sugar, and salt.
Add noodles, then milk and butter and mix well.
Bake for 50 minutes.
m
MATZOH BALLS
Joan Mass, Grandmother of Herbie Ziskend
4 eggs, slightly beaten
4 tablespoons ice water
4 tablespoons oil
1 cup matzoh meal
1 teaspoon salt
Place ingredients in large bowl and mix well. After
mixing, cover and refrigerate for at least one hour, (the
longer the better).
Fill a large pot with 2 quarts water and a teaspoon
of salt. After the water boils, lower heat to low. Take
mixture out of refrigerator and making sure that yours
hands are wet with water or oil, gently form the balls.
Slowly add the matzoh balls to the simmering water and
cook for about thirty minutes. Remove from heat, cover
and let cool for twenty minutes. Store in refrigerator. Do
not add the matzoh balls to soup until about 35 minutes
before serving. They should be round and fluffy, but
sometimes they' re round and firm.
8
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MATZOH CHOCOLATE CAKE
Evelyn Gottlieb, Grandmother of Lisa Kohnke
4 egg yolks, beaten
1/2 cup sugar
¹/₄ lb. almonds, blanched and then grated
¹/₄ lb. sweet chocolate, grated
1/4 lb. raisins
¹/₃ cup Matzo meal, sifted fine
Juice of one orange
1/4 cup wine (light sweet)
4 whites of eggs, beaten stiff
Beat sugar and egg yolks together.
Add almonds grated, chocolate, raisins, wine, orange
juice and matzoh meal.
Mix.
Add beaten stiff egg whites.
Bake in spring form pan at 350° for 55-60 minutes.