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Saturday, January 22, 2022
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Around the year 1300, the word “snack” came into use from the Middle Dutch or Flemish word meaning to snap or chatter. I’m not sure when it came to mean a small bite.The oldest potato chip company was founded in the early 1900s. You can offer these to family and friends any time.

Tortilla Chips

4 servings

I clipped this from a Chabad.org, by Shifra Devorah Witt, a cookbook author and writer who lives in Jerusalem.

  • 6 8-inch flour tortillas
  • Canola oil
  • Coarse sea salt

Stack the tortillas and cut into 8 pie-shaped triangles.

Heat oil 2 inches deep in a frying pan.

Using a long-handled tong, place tortilla pieces in the frying pan and do not crowd them. Turn after a few seconds. When slightly golden on both sides, drain on paper towels in a bowl.

Add salt. Serve at room temperature with your favorite dip.

Deviled Cheese Crackers

60 crackers

This came from an old food magazine.

  • 2 cups sharp cheddar cheese
  • 1 cup flour
  • ½ cup butter or margarine
  • 1 T. Worcestershire sauce
  • ½ t. salt
  • ¼ t. cayenne pepper
  • 1 egg white, beaten in a bowl
  • 2 T. sesame seeds

Early in the day

Preheat oven to 375 F.                 

Combine cheese, flour, butter or margarine, Worcestershire sauce, salt and cayenne pepper in a bowl. Knead on a floured surface. Roll dough into four 5-inch long rolls, each about 1 inch in diameter.

Flatten each roll to shape into an oval. Wrap ech roll in wax paper. Refrigerate l hour or until firm.

Slice each roll crosswise into ¼-inch thick slices. Place on two cookie sheets ½-inch apart. Brush each with egg white. Sprinkle with sesame seeds.

Bake for 8-10 minutes until lightly browned. Loosen cracker and remove to wire racks to cool.

Corn Chips

24

  • 1 cup cornmeal
  • 1 T. melted butter or margarine
  • salt
  • cup boiling water

Preheat oven to 400 F. Grease a cookie sheet.

In a bowl, combine corn meal, butter or margarine, salt and water.

Make 1 tablespoon for each ball and place on cookie sheet. Moisten fingers and pat into 3-inch rounds.

Bake for 30 minutes. Remove and cool.


Sybil Kaplan is a journalist, author, compiler/editor of nine kosher cookbooks and food writer for North American Jewish publications. She lives in Jerusalem, where she leads walks of the Jewish food market, Machaneh Yehudah, in English.

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