Recipes for Shabbat
Combine flour, salt and baking soda in a medium-size bowl Beat egg yolk and water in a small bowl until blended. Pour into dry ingredients; beat until batter is smooth. Cover and let stand 10 minutes. Pour oil into a large skillet or saucepan to 2/3 full. Heat to 375. Dip vegetables in batter, letting excess drip off. Fry in hot oil, a few at a time, until golden brown. Drain on paper towel. Keep vegetables warm in a very slow oven (250) until all are cooked.
Crush or grind crackers. Grind celery, onion, carrots. Melt margarine. Beat egg. Add salt and pepper. Mix together. Refrigerate for 1 hour. Form into a roll (size of small salami). Wrap in aluminum foil. Bake at 350 for 45 minutes. Then open and bake at 375 for 15 minutes more.
Cook noodles, drain and add remaining ingredients. Grease a large rectangular pan by heating additional oil, about 1/3 cup, to cover bottom and sides of pan. Bake at 350 for 1 to 1 1/2 hours.
Heat oven to 375. In a large Dutch oven or heavy saucepan, heat oil over moderately high heat. Add carrots and onion and cook 3 to 5 minutes, stirring frequently. Cut meat into 3x2 inch chunks including any bone; sprinkle meat with the 1/2 teaspoon salt and the pepper. Place meat on top of the carrots and onions and then add sweet potatoes, then prunes and apricots. Combine the water, 1 tablespoon salt and honey. Pour over ingredients in pot. Cover pot and bake 1 1/2 hours. Mix lemon juice with brown sugar and sprinkle over the fruit and sweet potatoes. Cover pot and bake 30 minutes; uncover and bake 30 minutes longer, basting potatoes and fruit 2 to 3 times with the pan juices.