The secret to Ashkenazi Jewish Cooking

There is a famous story in the Gemara which only appears in the Talmud Babli (Mesechet Baba Meisa, Seder:Bedicha) that states: A Balaas Tshuva (newly religious) girl went and asked the famous Rebbetzen Netta Shamei to explain the secret of Heimisha Ashkenazi Jewish cooking whilst standing on one leg. The Rebbetzen who was doing shiputzim on her new split basari/chalavi/parave kitchen at the time and had no time for the girl's narishkite, chased her out with a wooden spoon. Undaunted, the Baalas Tshuva went to see the equally famous Rebbetzen Brenna Hillel and asked her to explain the secret of Heimisha Ashkenazi Jewish cooking (whilst standing on one leg of course). The Rebbetzen smiled, sat her down and said "So, you want to know the secret to Ashkenazi Jewish cooking? Well she said, "it's three simple ingredients":

"Onions, Eggs and Matza meal,

the rest is embellishment, now go and learn!"

Stick this basic table guide on your fridge door:

Dish	Main Ingredient				Optional	Style
Kneidelach soup	Chicken necks	Onions	Eggs	Matza Meal	Carrots	Boiled
Meat balls	Chicken or Beef	Onions	Eggs	Matza Meal		Roasted or fried
Fish balls	Minced Fish or Tuna	Onions	Eggs	Matza Meal		Fried
Gefilta Fish	Minced Fish	Onions	Eggs	Matza Meal	Carrots	Boiled
Fried Fish	Fish pieces	Onions	Eggs	Matza Meal		Fried
Kuegal	Lochshan or Potatoes	Onions	Eggs	Matza Meal	Carrots (optional)	Boiled and Roasted
Chicken Stuffing	Apples, Nuts, Wine	Onions	Eggs	Matza Meal		Roasted

If anyone has more dishes to add to the table, please let me know.

Good Shabbos

Shabbat Shalom