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Good Morning.. Better a bit late than never... :)

NEVER STARVE AROUND HERE...:)
KOSHER STYLE CHICKEN SOUP
I grew up on Chicago's near west side, in what was later referred to as a ghetto, with lots of old world Italians, and Jewish folks! The Butcher shops, were almost all Kosher, and the owners spoke Italian as much as we'd kibitz in yiddish. This is a recipe that I make almost every other week and use the rich broth for a mess of stuff. I don't keep a Kosher kitchen, but I still frequent the Kosher bakery, and meat market and freeze the bagels and chicken until I need them. This is Mrs Levy's recipe our upstairs neighbor, given to my great aunt at least 50 years ago and has been passed around ever since..

1 kosher chicken 3-4 lbs cut into eighths, you can find at a kosher butcher, or some major supermarkets have kosher packaged chickens, they are always plumper and fresher, but a lot more expensive.. :(
3 med. carrots cut into thirds
1 whole medium onion, cut into quarters
1/2 cup dry white wine
2 stalks celery (optional, l don't always use it)
1/2 bunch fresh dill (do NOT use dried dill weed)

1) Clean chicken, put into a dutch oven, cover with water up to 1/8th from the top of the pot. Add carrots, onion, and celery. High heat until water begins to boil, then lower flame to simmer. Cook uncovered for 2 or more hours, add wine and fresh washed dill (including the stalks, I tie the stems together, or wrap them in cheese cloth), continue cooking for 20 minutes.
Take out dill and throw away. Enjoy!
My youngest son makes the matzo balls following the easy directions on the box of matzo meal and serve them in the soup.
I also cook fine noodles and serve it with the soup as well. Heaven on earth!!! HOLIDAY BRICK CORNED BEEF
This is an old traditional Jewish holiday main course, that never disappoints.. enjoy!

4-5 lb. brisket of beef
1/4 cup kosher salt , large grained
1 tsp. freshly ground pepper
2 tsp. ground ginger
1/2 tsp. ground cloves
2 lg. bay leaves, crumbled
1 Tbls. brown sugar
1/8 tsp. nutmeg, fresh ground if possible
1/8 tsp. paprika
3 lg. cloves garlic, minced
1 Tbls. saltpeter* (optional)
1/2 cup warm water

Prepare your brisket in a large, nonmetal container, by weight the meat down with a stone or brick and cover it with plastic wrap or aluminum foil. Refrigerate for 10 days to 2 weeks. Turn the meat every 2 days.
1) Trim, wash and remove most of the fat from the brisket.
2) Mix together all the spices and the garlic and rub well into the brisket.
3) Dissolve the salt peter in the warm water and pour over the meat.
4) Unwrap and place the meat in a large pot of cold water. Bring to a boil and throw away the water. Repeat 3 times.
5) Cover with cold water again, bring to a boil, and cook over low heat, covered, for about 2 hours or until tender. Cool, slice thin, and place on a platter. Serve with mustard or horseradish.
Yield: 8 to 10 Servings
*saltpeter, can be found at your local drug store, careful though, or it could remove some of the Happy, from your Happy Hanukkah.. eyes rolling.. Hahahahaha..
Fillet Of Sole Garlic Florentine
Here it is, Kosher, with metric measurements. It doesn't get much better than this!
This elegant dish makes a great dinner and is especially nice for a Shabbat or holiday meal.

3 lbs (1 and 1/2 kilos) fresh spinach - cooked, chopped and drained well
2 T. butter
3 cloves garlic - crushed
2 lbs (1 kilo) fillet of sole
1/2 cup (125 ml) white wine
1/4 cup (60 grams) melted butter
1/4 tsp. salt
1/2 tsp. pepper
1/4 cup (60 grams) flour (potato flour during Pesach)
1 cup (250 ml) heavy cream mixed together with
1 cup (250 ml) milk
1 cup (250 grams) grated kosher Swiss cheese
2 tsp. sweet paprika

1) Melt the 2 T. of butter with the garlic and mix into the spinach. Put aside and keep warm.
2) Poach the fish in the wine over a low heat until tender (around 10-12 minutes).
3) Put the spinach into a rectangular baking dish. Lay the fish on top of the spinach.
4) In a saucepan melt the 1/4 cup (60 ml) butter over medium low heat.
5) Add the salt, pepper and flour. Stirring continuously, add the milk/cream mixture and bring to a boil.
After one minute of boiling, remove from the heat and let cool for another minute.
6) Stir in the cheese and pour over the spinach and fish. Sprinkle with paprika and broil until browned lightly.
serves 6 lucky folks!