Poppy Seed Kichelach Food

POPPY SEED KICHELACH

Steps:

• Beat the eggs until light, then beat in the oil, sugar, flour and salt. Beat until very smooth.
• Stir in the poppy seeds, if you like. Drop by the teaspoon onto a greased baking sheet, leaving about 3 inches between each.
• (They spread and puff in baking). Bake in a 325 degree oven 15 minutes or until browned on the edges.
• Mohn Kichlach 2 1/4 oz poppy seeds 1/2 cup oil 2 onions, diced 2 tsp. salt (I think I add more) 1/2 tsp. pepper 6 cups flour 1 tsp. baking powder 2 glasses water
• Oven at 350 degrees Mix all ingredients.
• Roll out flat (thinner will be crisp, thicker will be doughier, slightly chewier)..
• Score into squares.
• Put on a greased cookie sheet. Bake 15 minutes or until slightly brown.
• Break into pieces.

POPPY SEED CHICKEN

Steps:

• Preheat to 350 degrees F (175 degrees C).
• Place the diced chicken breasts on the bottom of a 9x13 inch baking dish sprayed with a nonstick cooking spray. In a bowl combine the soup, sour cream and sherry. Pour or spoon mixture over the chicken. Sprinkle salt and pepper on top.
• Mix the poppy seeds and crushed crackers and sprinkle mixture over the chicken, salt and pepper. Drizzle the melted butter or margarine over the cracker/poppyseed layer and bake covered in the preheated oven for 30 to 45 minutes (take cover off for the last 5 minutes). Let stand a few minutes before servings.

POPPY SEED KOLACHES

Steps:

• In a bowl, dissolve yeast in water. Add the next seven ingredients and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into walnut-size balls; roll each into a 2-1/2-in. circle. Place 2 in. apart on greased baking sheets; brush with butter. Cover and let rise until doubled, about 30 minutes. , Meanwhile, in a saucepan, bring poppy seeds and water to a boil; boil 1 minute or until thickened. Add milk and raisins; simmer for 10 minutes. Add sugar, butter, vanilla and cinnamon; simmer for 5 minutes. Remove from the heat; stir in the graham cracker crumbs. , Make a depression, about 1-1/2 in. in diameter, in the center of each roll; fill with 2 teaspoons of filling. Bake at 400° for 7-10 minutes or until golden brown. Cool on wire racks. Drizzle with glaze if desired.