This year's World Federation of Child Holocaust Survivors begins Friday night and runs through the weekend in Skokie. ABC7's Hungry Hound introduces a guest who has a new cookbook out that's based on the memories and recipes of those survivors.
Holocaust Survivor Cookbook creator Joanne Caras will appear at the 2010 World Federation of Child Holocaust Survivors convention to be held November 5-8 at the Doubletree Hotel and Conference Center in Skokie, Ill.
(PRESS RELEASE) In 2005, Joanne visited the Carmei Ha'ir Soup Kitchen in Jerusalem. She was so impressed that she came home determined to raise money to support them. Carmei Ha'ir serves over 500 meals each day to poor and hungry Israelis. For two years, the Caras family worked tirelessly to collect recipes and stories from Holocaust Survivors all over the world. Joanne then compiled them into the Holocaust Survivor Cookbook. Proceeds from every cookbook sold benefits Carmei Ha'ir.
"To date, we have raised over a half million dollars in total for Jewish charities," Caras said. "Our goal is to raise one million dollars for Carmei Ha'ir and millions more for Jewish groups all over the world."
Every cookbook sold creates three mitzvahs:
- It raises money for Jewish charities;
- It helps to support a soup kitchen in Israel;
- It honors all survivors and keeps their stories alive for generations to come.
Joanne will also collect stories and recipes for volume two of the cookbook scheduled for publication in 2011. If you would like to be included in volume two of the Holocaust Survivor Cookbook, please bring the following with you to the conference:
- Your survival story (1-2 pages);
- Family recipes (2 or 3);
- Photos from the wartime and more recent family photos.
- 2 sticks margarine (or butter)
- 1 egg
- 1 egg yolk
- 1 pkg. dry yeast
- 1/2 cup warm water
- 1 tsp sugar
- 3 cups flour
- 3/4 cups sugar
- 3/4 cups walnuts
- 1 tsp. cinnamon
- Preheat oven to 350 degrees;
- Mix together margarine/butter, egg, and egg yolk;
- Add yeast and sugar to water, let sit for 1/2 hour to proof;
- Add yeast mixture to butter/egg/yolk mixture;
- Add flour to form dough;
- Divide into 3 equal parts;
- Add flour to rolling pin and roll out each part into pie shape;
- Combine the sugar, walnuts and cinnamon and spread on top of dough;
- Use a knife to cut into little triangles, roll them up from wide to narrow side to make rugelachs;
- Bake at 350 degrees 30-35 minutes on a cookie sheet with parchment paper;