SBH Ladies AuxiliaryThe Ladies Auxiliary, formally established in 1924, has been an integral part of Sephardic Bikur Holim providing needed services and financial assistance, as well as providing the environment to foster bonds between generations and to preserve the beautiful customs and culinary traditions of Sephardim. Not only do they support the Synagogue, but generously contribute to Jewish and civic causes as well, from Jewish education to social welfare projects. They continue to look to the future and work together to ensure future growth and dedicate themselves to the pioneering spirit of the early founders. The Ladies Auxiliary is comprised of an executive board and a board of trustees of 12-14. They are elected to two-year terms. They hold monthly board meetings and encourage members to attend and participate. The Ladies Auxiliary holds fund raisers throughout the year and periodically bakes Sephardic delicacies for sale to the membership and community. Yearly they host a Mother/Daughter Luncheon in May to honor a Woman of the Year; a woman is selected to be honored because of her exemplary commitment and dedication to the Auxiliary. On various years, they also hold a Grand Bazaar for the entire community. This well-attended fundraiser is a daylong event on a Sunday with a wide variety of activities including the selling of Sephardic baked goods.
Ladies Auxiliary NewsBOREKAS or BULEMAS would make Shabbat desayuno just like the old days!The SBH Ladies Auxiliary is now taking orders for bulemas, borekas, and biscochos what else would you like, maybe some boyekos?). The Ladies Auxiliary is planning a Sunday or two, for all those who want to learn to cook up these delicious Sephardic goodies. Please call the SBH office (206)723.3028 to place your orders.The SBH Ladies Auxiliary is making panizikos and borekas for Sephardic Adventure Camp. If you would like to help, please contact Katherine Scharhon at (206)725.0812.
 
Sephardic CookingThe Ladies Auxiliary cookbook Sephardic Cooking is available for purchase at the Synagogue Office. The cookbooks are $10 each and can be mailed for an additional $4 per book. To place your order please call the Synagogue Office (206)723.3028. Katherine Scharhon's Recipes of the MonthErev Rosh Hashana, the Jewish New Year, falls on Wednesday, September 8 this year. Each year we recite Yehi Ratzones, an appropriate prayer, and taste each item. The following recipes are a few of the Yehi Ratzones.I want to wish everyone a sweet, happy and healthy new year, and peace in Israel and all over the world.
Phyllo With Spinach (Pareve)Wash, cut and dry thoroughly, 2 bunches of fresh spinach. Lay about 10-12 sheets of phyllo in a sprayed or oiled 9 x 13" pan. Brush with oil in between each sheet. In a bowl, mix spinach with a little flour and salt. Beat 3 - 4 eggs and add to the spinach. Mix thoroughly. Pour onto the layered phyllo. Add a layer (10-12 sheets) of phyllo, brushed with oil between sheets, on top of the spinach. Add extra oil to the last 2 sheets to prevent them from separating. Before baking, cut into squares (any size you want). Bake at 375 to 400 degrees until golden brown. Serve warm.
Borekas de Calavasa or PhylloMakes 3 dozen Filling: 1 can (16 oz.) cooked pumpkin 1 egg 1 T. all-purpose flour 1 t. cinnamon 1/3 c. firmly packed brown sugar Combine filling ingredients in a bowl and set aside. Pastry: 1 c. vegetable oil 2/3 c. water 1 t. salt 1/2 t. ground cinnamon (opt.) 3 - 4 c. all purpose flour 1 egg (some people may want to use the phyllo sheets) For the pastry dough: Combine oil, water, salt and cinnamon (optional). Gradually add flour, mixing well after each addition. Form dough into balls. With a rolling pin, roll each ball into a circle. Place about a tablespoon of filling near the edge of each circle. Fold circle in half, sealing edges by pressing with tines of a fork. Place them on an ungreased cookie sheet. Brush top with beaten egg. You may also sprinkle on top with cinnamon or a mixture of 1/2 t. cinnamon and 2 T. sugar. Bake at 375 degrees for 20 to 25 minutes.
Prassa Patties (meat)8 leeks 1/2 lb. lean ground beef chuck 4 eggs, divided 1 t. salt 1/8 t. pepper matza meal vegetable oil for frying Sauce: 1 c. tomato-mushroom sauce 1/2 c. water Wash leeks well to remove sand. Cut off and discard roots and tough outer leaves. Cut remaining parts into 1/2 inch slices and place in large bowl of cold water. Change water several times until sand and dirt are removed. Drain well. Place sliced leeks in saucepan. Cover with cold water and cook until very tender, about 45 minutes. Drain and cool slightly. Squeeze out as much water as possible. Grind the prasa and mix with meat, 3 eggs, salt and pepper. Mixture should be thick enough to form into patties. If not, add matza meal as needed. Beat remaining egg. Dip patties first in egg and then in matza meal. Fry in hot oil until golden on both sides. Drain on paper towels. Serve plain or with sauce. To prepare sauce, simmer tomato-mushroom sauce with water. Add leek patties and simmer 10 minutes. Serve hot. |
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