HAPPY CHANUKAH (HANUKKAH)

More than 2000 years ago, the land of Judea was ruled by Antiochus, a tyrannical Syrian king. Even today, people fight wars over their gods, despite claims to value "religious tolerance." But a couple of thousand years ago, religious tolerance didn't exist at all. Religion was as good an excuse as any to oppress a people.

That's precisely what Antiochus did to the Jews: he forbade them to observe the Sabbath or study their religious text, the Torah, and he erected a statue of Zeus in their sacred temple of Jerusalem. Many Jews followed his decrees, because they had no choice; those who resisted were executed.

In 167 B.C., the Jews -- driven to desperation -- rose up against Antiochus. Mattathias, a well-respected priest, gathered together an army and put his five sons in charge. Judah and his brothers wanted a name for their battalion that would signify force and strength; "Maccabee", meaning "hammer", fit the bill. It took three years of fighting, but eventually the Maccabees drove the Syrians out of Israel and reclaimed the temple in Jerusalem.

Naturally, the Maccabees quickly got rid of the statue of Zeus. Then they cleansed and purified the temple, and rekindled the menorah, a candelabra that symbolized God's Divine Presence. Oddly enough, although it only held enough oil to burn for a single day, the menorah burned for eight. This was the miracle.

About the Menorah
To Jews and non-Jews alike, the menorah, or Hanukkiya, is the most recognizable symbol of Hanukkah. It's usually a nine-branch candelabrum whose candles are lit by a "shamash" or service candle which then takes its own place at the centre of the menorah. The menorah itself is placed in a window or anywhere it can be seen by passers-by.

Lighting the Menorah
On the first night of Hanukkah, a single candle (or oil wick) is lit on the far right side of the menorah. A candle is added, from right to left, each night, and the newest candle is always lit first. Ideally, the candles should be lit as soon as stars become visible in the night sky, but they can be lit late into the night. While the candles are being lit and the blessing given, the whole family and any guests gather to witness the ceremony; everyone is encouraged to participate. By the eighth night, with all eight candles lit, the menorah makes a spectacular sight. And as they did the previous evenings, the candles will continue to shine until they burn themselves out.

The Blessing
The first blessing thanks God for the commandment to "kindle the Hanukkah lights."

Baruch Atah Adonai Elohenu Melech Ha-olam Asher Kidshanu B'mitzvotav V'tzivanu L'hadlik Ner Shel Hanukkah.
Blessed is Adonai our God, Ruler of the Universe, by whose Mitzvot we are hallowed, who commands us to kindle the Hanukkah lights.

The second blessing praises God for the miracle the candles symbolize; it's said as the candles are being lit.
Baruch Atah Adonia Elohenu Melech Ha-olam She-asa Nissim L'votenu Bayamim Ha-hem Ba-ZmanHa-zeh.
Blessed is Adonai our God, Ruler of the Universe, who performed wonderous deeds for our ancestors in days of old, at this season.
On the first night of Hanukkah the "shehechiyanu" blessing is included, to signify that this is the first time the Hanukkah lights have been lit this season.

Hanukkah is a "Festival of Lights" to celebrate the victory of the Jewish Maccabees over the Syrians, and the rededication of the Jerusalem Temple. The holiday also commemorates the miracle of the oil that burned for eight days.

Hot Fresh Cranberry Punch

12 oz. fresh cranberry
dash of salt
1/2 c. granulated white sugar
3/4 c. brown sugar, packed
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ground cloves
4 c. water
1 qt. unsweetened pineapple juice
1 Tbs.. butter
1 c. diced fresh pineapple

Boil cranberries in 1/2 cup white sugar, and enough water with a dash of salt, to just cover, until they pop. Drain, set aside.
Combine the brown sugar with the spices and add 1 cup of water. Bring to a boil in a large kettle. Add the cranberry sauce, crushing with a wooden spoon. Add 3 cups of water and stir until smooth. Pour in the pineapple juice and simmer for 5 minutes. Just before serving add 1 tablespoon of butter. Add diced fresh pineapple, while the punch is simmering. The fruit absorbs the punch flavor and is a tasty bonus in the cup.

Ooops, sorry. I went to bed, then got involved in family and housework, and never checked back. Now I have to see if I have any beets in the garden. Oranges I have...

OY! is my font red!...

CORN COB JELLY

12 Large Corn Cobs
4 CUPS Water
4 CUPS Sugar
1 box powdered fruit pectin

Cut the corn from the cobs -- you can use the corn in another recipe, or can it for a vegetable later.
In a big kettle, put the cobs and water and bring it to a boil. Continue boiling this for 10 minutes, then remove the cobs and discard them (or let them cool and feed them to...uh, the goats. (I was gonna say pigs, but then I remembered)
Strain the remaining liquid and add enough water to make 3 cups all together. Put back into the kettle the liquid while stirring in the pectin. Let it reach a full rolling boil.

Add the sugar, and return it to boiling...this is the part my daughter has trouble with, because if you forget what you are doing and start ironing or sewing, you will have a sticky gooey mess in the pot, and have to buy your mother a new one with the money you earn selling vegetables. (well, that is, if you were my daughter)

Once it boils down a little, skim off the foam, and if you are the kind who thinks corn must be yellow, then you may add a few drops of yellow food colouring.
Pour the hot jelly into hot jars. You may cover with a layer of paraffin if you like.
Cool, and keep the jars in the fridge.
I have friends who go ahead and water-bathe the jars for 2 hours, but since we live in Florida, and have no basements, we still have to keep them in the fridge.

TATER TOT CASSEROLE

(Amounts in this recipe depend on how many you are cooking for, and how big is your casserole dish)

2 pounds (more or less) ground beef
1 large onion, diced small
1 medium bell pepper, diced small (if you like pepper)
chopped garlic to taste (1 teaspoon)
1 can of Cream of Mushroom Soup
1 can of Cream of Celery Soup
cooked vegetables - your favourite, although usually we use sweet peas or green beans, sometimes mixed veggies if we have left-overs)
Frozen Tater Tots (I like the onion flavoured ones, but I haven't checked if they are kosher -- sorry)
If you don't keep kosher, then also have some shredded cheese, usually cheddar.

Brown ground beef, onions, bell peppers, and garlic together until meat is no longer raw, and onions and peppers are soft. Drain off the fat (unless you really don't care...)
Mix the cans of soup together (or use two of one kind -- this is a "carry-in" recipe, so use what you have around)

Now, layer in the casserole dish: meat mixture, soup mixture, vegetables, (cheese if you are using it), and repeat until you have used all the food, or come close to the top of the dish.

Cover the top of the casserole with frozen Tater Tots. Put the dish in the oven for about 40 minutes at 325 degrees F. (Don't ask about a wood stove, please)
If you have added cheese to the mixture, then you already decided it is Amish-style, not Kosher, so sprinkle a bunch more cheese on top of the Tater Tots, and return to oven until cheese melts.

OK, now, let it cool a little, and it is ready to serve.

I have to go after Chana who is at a youth party. I will get the apple pie recipe to you soon. Please don't be impatient. Running these propane-powered computers is not easy ;-)

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