HANUKKAH IN
NEW ZEALAND
Our New Zealand team had a wonderful
time lighting Hanukkah candles, singing
songs, and sipping coffee with our Israeli
guests at the Yellow House, one of our
Israeli youth hostels. One guest was
Reuven*. Our staff members Teresa and
Michael talked with him for over an hour
as Reuven shared about his life in the
army, his work in Tel Aviv, and his travels
with his sister, Yael*. They also arranged
to host Reuven and Yael later on when
they arrived in Christchurch. Teresa and
Michael were completely surprised to
run into him again, the next day, four
hours away! Later, Teresa and Michael
met friends hosting two Israeli girls from
Haifa, Ronit* and Shira*. This is what
commonly happens in New Zealand—
the Lord orchestrates these encounters
again and again!
REACHING ISRAELIS THROUGH
CAMPUS MINISTRY
Chosen People Ministries has an active
ministry at two prominent universities
in New York: one in lower Manhattan on
Fridays (with its 10,000 to 11,000 Jewish
students) and one in upper Manhattan
(8,000 Jewish students) on Mondays.
In lower Manhattan, quite a few Israeli
students have been stopping at our table,
especially when they see an old Israeli
newspaper in Hebrew, Maariv, from 1948
when Israel became a state. Kiran* and
Yoav* took literature in Hebrew as did the
other Israelis. Yoav introduced us to his
new bride of just a few days, Shoshana*,
and took the excellent testimony book
Why Me? by Yaakov Damkani. In Queens,
we can set up even on cold, wintry days
as our space is indoors in the Jewish
dining hall. It is quite spectacular that we
can be in the Jewish dining hall! Ours is
the only group given this particular table
space…the other groups are in the main
dining hall. We thank you for your earnest
prayers for these ministries on these
three campuses! Paul’s heartfelt request
is ours too: “Pray on my our behalf,
that utterance may be given to me in the
opening of my mouth, to make known
with boldness the mystery of the gospel”
(Ephesians 6:19).
DECEMBER 2018 / THE CHOSEN PEOPLE - 7
*names changed
POTATO LATKES
INGREDIENTS:
4 large potatoes – peeled and grated
1 large onion – peeled and grated
2 large eggs
½ cup all-purpose flour (or matzah
meal)
2 tsp. kosher salt
½ teaspoon freshly ground black
pepper
1 cup of vegetable oil
4 oz. of sour cream
4 oz. of applesauce
INSTRUCTIONS:
1. Place the grated potato and onion in a colander and press lightly to
remove most of the moisture and let stand 30 minutes.
2. In a bowl, mix the potato mixture and eggs with your hands. Then add
the flour, salt, and pepper. Mix thoroughly.
3. Take an ice cream scoop of the potato mixture and place in your hands
and then form a round patty (latke). Repeat 8 times and place the patties
on a baking sheet.
4. Heat ½ cup of oil in a large skillet over medium heat.
5. Place 4 latkes in the skillet and cook for 3 minutes or until the bottom is
a golden brown color. Turn the latkes over and cook another 3 minutes.
When the latkes are done, place them on a paper towel to absorb some of
the oil. Add the remaining oil into the skillet and cook the other 4 latkes just
like above.
6. Serve latkes with a dollop of sour cream and applesauce.
Yield: 8 servings
SUFGANIYOT
INGREDIENTS:
• 1/3 cup lukewarm milk or water
• 1 teaspoon dry yeast (1 small
packet)
• 1 whole egg plus 1 egg yolk
• 5 tablespoons sugar
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• ¼ teaspoon of cinnamon
• ¼ stick of butter (softened)
• 2 cups flour
• ½ cup thick raspberry jam
• Vegetable oil for deep-frying
• Confectioners’ sugar for dusting
INSTRUCTIONS:
1. Warm milk in the bowl of a mixer. Add the yeast with 2 teaspoons of
sugar and let stand for 10 minutes or until the mixture starts foaming.
2. Add eggs, remainder of sugar, and vanilla and beat until smooth. Add the
butter, salt, and cinnamon and mix together until there are no lumps.
3. Add the flour a little at a time - make sure the flour is incorporated into
the mixture - and mix on slow speed for 3-5 minutes until the mixture is
smooth and soft to the touch. Place the dough in an oiled bowl and cover
for at least 4 hours or overnight in the refrigerator.
4. Roll out your dough on a floured surface to ½ - ¾ inch thick. Take a 2-inch
cookie cutter and cut out 12 donuts. Place donuts on a lined baking sheet
and let rise for 30 minutes.
5. Heat 2 inches of vegetable oil in a pan to 375°. Drop the donuts in the
hot oil and cook until the bottom is golden brown (1-2 minutes). Flip the
donut over and finish cooking until the donut is golden brown all over.
6. Place donuts on a rack with paper towel and let stand to cool down.
Place the raspberry jam in a pastry bag fitted with a small round tip and fill
the middle of the donut and sprinkle with powdered sugar.
Yield 12 Donuts