Yield: 10 main dish servings
2 medium-sized onions
1 large carrot
1 large celery stalk
Olive or salad oil
3 pounds beef for stew, cut into 1 1/2-inch chunks
1 small orange
10 black peppercorns
2 parsley sprigs
1 bay leaf
1 1/2 pounds small red potatoes
1 tablespoon red wine vinegar
1 1/2 teaspoons salt
1 beef-flavor bouillon cube or envelope
1 bunch collard greens (1 pound) or (1) 10-ounce bag spinach
1 cup plain croutons
Dice onions, carrot, and celery. In 5-quart Dutch oven over medium high heat, in 2 tablespoons hot olive or salad
oil, cook beef for stew, one third at a time, until well browned. With slotted spoon, remove meat to plate as it browns.
In drippings remaining in Dutch oven (adding more oil if necessary), cook onions, carrot, and celery until lightly
Meanwhile, prepare spice bag: from orange, with vegetable peeler, cut a 6 inch long strip of peel. Squeeze juice from
orange; reserve. Cut a double thickness of 5- inch square cheesecloth; on it, place orange peel strip, peppercorns, parsley
sprigs and bay leaf. Pull corners up to form small bag and tie securely with colorfast or undyed cotton string. Cut each potato
into halves or quarters.
Return meat to Dutch oven; add spice bag, potatoes, red wine vinegar, salt, bouillon, orange juice, and 3 cups water.
Over high heat, heat to boiling. Cover; bake in 350 F. oven for 1 hour. Trim tough stems from collard greens; coarsely chop.
Stir collard greens into meat mixture in Dutch oven; bake, uncovered, 10 to 15 minutes longer until meat is fork tender. To
serve, discard spice bag. Stir in croutons to thicken liquid slightly.
CAROL'S CHICKEN AND RICE
2 cups uncooked rice (it doesn't really matter what kind, except not instant)
1/2 pound of mushrooms, sliced
Salt and pepper
1 to 2 tsp. instant onion or mushroom soup mix (like Carmel brand)
1/2 to 1 pound other vegetable (green beans or carrots are good) cut into bite-sized pieces
2 cups boiling water
2 cut-up chickens or 8 chicken breasts
Saute the onions and mushrooms in oil. When liquid is mostly evaporated from pan, add rice and brown. Spread this
mixture in the bottom of a large baking pan (or you could divide it between two pans). Sprinkle with salt and pepper (leave
out the salt if you're using kosher chicken). Top with bite sized vegetables. Pour 2 c. boiling water over this, then place
the chicken pieces on top.
Sprinkle lightly with the onion soup mix, and maybe a little more pepper if you like pepper a lot. Cover tightly.
If you're using aluminum foil, make sure you seal it well, so the steam stays in while it's cooking. Put in oven for about
55 minutes at 350, then remove cover and cook another 15 minutes or so, until rice is done.
You may have to adjust the cooking time. I notice it's never the same each time. Also, I tend to leave this in the
oven on warm for a while after it's done actually cooking because my family and guests tend to filter in at different times,
so sometimes it has to sit for a while before we're all assembled. After you remove the cover, once you see the rice is done
and the chicken looks good, it's ready. The rice tends to get browned on top after you uncover, which is the part my children
like the best.
I have had the best luck with green beans or carrots in this dish. Things such as broccoli, cauliflower, zucchini
get too mushy.
Yield: Serves 6 to 8
1/2 cup vegetable shortening
1/2 cup brown sugar
1 cup grated raw carrots
1/2 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
1/2 cup seedless raisins
1/2 cup currants
2 tsp. grated lemon rind
1 1/4 cup sifted flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 T. water
1. Cream shortening and brown sugar. Add egg, and mix well. Add carrots and remaining ingredients. Mix thoroughly.
2. Pour into a greased casserole.
3. Bake in moderate oven (350-degrees F.) until brown, about 1 hour.
Note: This can easily be doubled.
BROCCOLI CHEESE PIE
Yield: serves: 6-8
12-crust pie shell, bottom crust slightly baked (scratch or bought)
2- 10 oz. pkg. frozen broccoli
4 oz. can mushrooms, drained
2 T. margarine
1 onion, chopped
4-6 slices of American (style) cheese
9 oz can of yams in heavy syrup
Cook broccoli, and drain. Melt margarine and saute mushrooms and onion until soft; add to broccoli. Beat egg and add
to cooled mixture; place in pieshell. Cover with slices of cheese. Mash sweet potatoes with 2 T. margarine (softened) and
some of syrup, and cover cheese with potatoes. Cut additional crust into strips and place on top of pie. Bake at 425 until
the crust is brown, about 20 minutes.
FAMILY CHICKEN CASSEROLE (NK)
1 whole chicken (cooked, de-boned & cut into bite sized pieces)
2 cans Cream of Chicken soup (*See Notes)
1 can Cream of Mushroom soup (*See Notes)
1 small can diced mushrooms
1 cup celery, finely chopped
1/2 cup onion, finely chopped
1/4 cup slivered almonds or finely chopped pecans
1/2 cup mayonnaise
8 ounce carton sour cream (*See Notes)
1 large package of cornbread stuffing (without seasoning mix)
Preheat oven to 350 degrees Fahrenheit.
Combine all ingredients and add 1/2 package of the stuffing mix. Mix this together and place in a sprayed or buttered
casserole dish. Top the casserole with the remaining stuffing.
Place in a preheated oven for about 30 minutes or until bubbling and topping is crispy and golden brown.
*NOTES: Suggested substitutions to make this recipe kosher
Melt some chicken fat or margarine and add equal amount of flour. Mix
into a thick paste and brown. Add chicken broth (kosher or parve broth) to half
of it - result cream of chicken soup (or at least a reasonable facsimile). In the other half add some chopped mushrooms and
brown a little longer. Then add mushroom flavored parve broth). Proportionally,
I use 1 TBSP. fat, 1 TBSP flour to 1 CUP liquid.
For the sour cream you can either buy a soy substitute or use a parve milk and thicken with some corn starch.
Why give up something that looks delicious when you can accommodate?
6 potatoes, sliced
1 large onion, sliced
2 carrots, sliced
1 green pepper, sliced
1 zucchini, sliced
1 cup corn, frozen or fresh
1 cup peas, frozen or fresh
2 1/2 cups tomato sauce
1/4 cup tamari soy sauce
1 tsp thyme, ground
1 tsp dry mustard
1 tsp basil
2 tsp chili powder
1/2 tsp cinnamon
1/8 tsp sage
2 Tbsp parsley flakes
Layer vegetables in large casserole in order given.
Mix together ingredients for sauce and pour over vegetables.
Cook six hours at high or 12 at low
MACARONI AND CHEESE WITH VEGETABLES
Yield: 6 servings
1 cup chopped broccoli
1 cup chopped carrots
1 cup chopped cauliflower
3 tbsp mild flavored olive oil
2 scallions - sliced
3 tbsps all purpose flour
2 cups skim or low-fat milk
1/4 cup chopped fresh parsley
1/2 tsp black pepper
1/4 tsp dried basil leaves
1/4 tsp dried thyme leaves
1 cup non-fat or low-fat cottage cheese (Pulse in processor if desired)
4 cups elbow macaroni, cooked according to package directions and well drained
1 cup grated part skim mozzarella cheese
1/3 cup grated Parmesan cheese
2/3 cup whole-grain bread crumbs (homemade preferred)
Place 1- inch of water in the bottom of a steamer pot and bring to a boil. Place broccoli, carrots and cauliflower
in a colander or steamer basket over the boiling water and steam, covered, for 4-6 minutes or until vegetables are just tender.
Run cold water over vegetables, drain and set aside.
Lightly oil a 2 1/2-quart baking dish. Heat olive oil in heavy medium saucepan over medium heat. Saute scallions for
2 minutes. Add flour to saucepan and cook for several minutes, stirring constantly. Add milk slowly and continue to stir.
Add parsley, pepper, basil, thyme and cottage cheese. Cook until sauce thickens.
Combine cooked macaroni, steamed vegetables and cheese sauce in a large bowl. Pour into baking dish. Top with mozzarella
and Parmesan cheeses and bread crumbs. Bake for 20 minutes or until heated through.
BAKED TUNA AND NOODLES
Yield: 8 servings
8 oz Pkg dry medium-width noodles
1/4 c Butter (4 Tbsp)
1/4 c Flour
2 c Milk
2 pk (3-oz ea) cream cheese
7 oz Can of tuna in oil (save oil)
1 cn Peas, drained (optional)
1 cn Mushroom pieces, drained, (optional)
Salt and pepper to taste
Plain dry bread crumbs
Cook noodles in salted water; drain. Melt butter in saucepan and blend in flour. Add milk slowly, cooking and stirring
constantly. When sauce is thick and smooth, blend in cream cheese and oil from the tuna. Then add cooked noodles, tuna, peas
and mushrooms. Season to taste; top with dried bread crumbs. Bake at 375 for 30 minutes.
Recipe from my mother.
1 small can tuna fish
1 package frozen peas
1 can mushroom soup
1 can cheddar cheese soup
Salt and pepper to taste, paprika
1 small onion, finely minced
Mix all except paprika in an oven proof dish.
Bake at 350 degrees Fahrenheit for 45 minutes.
Sprinkle paprika on the top.
Serve with tossed salad.
TUNA NOODLE CASSEROLE
6 ounces medium egg noodles
2 tablespoons butter
1 can condensed cream of mushroom soup
1 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/2 cup finely chopped onion
1/4 cup sliced pimiento
1/2 cup finely chopped green pepper
1 cup chopped celery
6-1/2 ounce can oil-packed tuna, drained and flaked*
15 Ritz crackers (half a stack), broken but not crumbled
Parsley for garnish
Cook noodles in salted water; drain. Coat with butter. Preheat oven to 425 degrees. In a large saucepan, mix soup,
milk, sour cream, salt, onion, pimiento, pepper and celery. Cook over low heat, stirring frequently, for 15 minutes. Add tuna.
Combine with noodles and pour into 2-quart casserole. Sprinkle top with Ritz crackers. Bake 20 to 25 minutes. Garnish with
Serves six LARGE portions.
*For a meatier casserole, use an additional 3 ounce can.
PASSOVER ANGEL FOOD CAKE
Yield: 12 servings
1 1/4 cups egg whites, (about 10 whites)
1 teaspoon cream of tartar
1 1/2 cups sugar, divided
1 envelope vanilla sugar
1/2 teaspoon lemon juice
1 cup potato starch
1/2 teaspoon salt
In the large bowl of an electric mixer, beat the egg whites until frothy. Add the cream of tartar and beat until stiff
peaks form. Gradually add 1 cup of sugar, 1 tbs at a time, beating well after each addition. Add the vanilla sugar and the
Sift together the potato starch, salt and the remaining 1/2 cup of sugar. Slowly fold the dry mixture into the beaten
egg white mixture. Pour the batter into an ungreased 9 inch tube pan and bake in a preheated 350 degree F oven for 45 minutes.
Remove from the oven and invert immediately onto a cake rack to cool.
NOTES: This cake does not have the same appearance or consistency as year- round angel food cake, but it is very good
nonetheless. Do not be alarmed, the cake may fall out of the pan when it is inverted to cool.
PASSOVER APPLE CAKE
4 large apples, peeled, cored & halved
1/2 C sugar (or to taste)
1 tsp cinnamon
1 tbs potato starch
3/4 C sugar
1/2 C oil
3/4 C cake meal
1/4 C potato starch
1 tsp cinnamon
1/4 C orange or lemon juice
Slicer: Slice apples, using firm pressure. Transfer to a large mixing bowl and mix with remaining filling ingredients.
Steel knife: Process eggs with sugar for 1 minute, until light. Add oil through the feed tube while the machine is
running and process another 30 to 40 seconds. Remove cover and add cake meal, potato starch and cinnamon. Drizzle juice over
dry ingredients. Process with about 3 quick on/off turns, until smooth. Let batter stand for about 1 or 2 minutes to thicken
slightly while you grease the baking pan.
Pour half the batter into a greased 8" or 9" square baking pan. Cover with apples. Top with remaining batter. Bake
at 375F about 45 to 50 minutes, until nicely browned.
Yield: 9 servings.
May become soggy if frozen.
APPLE NUT CAKE
Yield: 20 servings
1 cup oil
2 teaspoons potato starch
2 cups sugar
2 cups cake meal
1 pinch salt
3 pounds apple, peeled and sliced
3/4 cup sugar
1 lemon, juice and rind
2 teaspoons cinnamon
1/2 cup nuts, chopped
2 tablespoons cinnamon
1 cup sugar
Preheat oven to 350 degrees F.
Mix together first 6 ingredients for batter. Pour half into greased 9 x 13 x 2- inch pan. Mix apples with next 3 ingredients.
Place apple mixture evenly over batter. Pour rest of batter over apples. Sprinkle topping over batter. Bake for 1- 1/4 hours.
NOTE: You may use less of the cinnamon and sugar topping to make it less sweet.
BANANA PASSOVER CAKE
3 eggs, separated
1 Cup sugar
1 Cup bananas, mashed
3/4 Cup cake meal
1/4 Cup potato flour
1/2 Cup nuts, chopped fine
Beat egg whites until stiff. Mix sugar and yolks until thick and creamy. Add bananas, cake meal and potato flour.
Mix thoroughly. Add nuts and mix by hand. Add stiff egg whites and fold in well. Pour into ungreased tube pan.
Bake at 350 F for 20 minutes, then reduce heat to 325 F and bake 20 minutes more, or until done. Turn over to cool.
PESACH BIRTHDAY CAKE
3 ounces matzah cake meal
3 ounces potato flour
2 teaspoons Passover baking powder
9 ounces caster (superfine) sugar
3 tablespoons cocoa
1 teaspoon vanilla extract (or sachet vanilla sugar)
3 large eggs
6 fluid ounces oil
2 tablespoons cocoa
1 tablespoon Sabra or other coffee or chocolate flavoured liqueur
2 teaspoons instant coffee
1 1/2 tablespoon boiling water
4 ounces butter or margarine
8 ounces sifting icing (confectioners') sugar (may need to make own)
2 ounces chopped toasted almonds.
Preheat the oven to Gas mark 4 (350 Fahrenheit/180 Centigrade). Lightly oil a 9- 1/2 inch tin and line the base with
a circle of silicone paper.
Put all the cake ingredients into a bowl and beat by hand or machine until smooth and creamy - 3 minutes by hand,
2 minutes by electric mixer, 15 seconds by food processor - scraping down the sides halfway through with a rubber spatula.
Turn into the prepared tin, level the surface then bake for 40 minutes until the surface is spongy to gentle touch.
Leave for 5 minutes then turn out on to a cooling tray.
To make the frosting: put the cocoa, liqueur and instant coffee into a small bowl and pour on the boiling water mixing
until smooth. Cream the fat until like mayonnaise then add the icing sugar in two portions, alternately with the cocoa mixture,
beating until fluffy.
When the cake is completely cold mix the toasted almonds with the frosting then spread over the top and sides forking
it into a design. Add candles.
CARROT WALNUT CAKE
Yield: 10 servings
3/4 cup matzo cake meal - additional cake meal needed for dusting the pan
6 lg eggs, separated, at room temperature
1 cup sugar
1 cup grated carrot
1 cup ground walnuts
1 teaspoon Vanilla
Preheat oven to 350 degrees Fahrenheit. Grease a 9- inch springform pan and dust it lightly with the additional matzo
cake meal. In a large bowl with an electric mixer, beat the yolks until they are thick and pale, add the sugar gradually,
beating. Continue beating the mixture until it is very thick.
Add the carrot, the walnuts, vanilla, and the remaining 3/4 cup matzo cake meal. Beat the mixture until it is combined
well. In a bowl (with the beaters cleaned), beat the whites with a pinch of salt until they just hold stiff peaks. Stir 1/2
cup of the white into the carrot mixture. Fold in the remaining whites gently but thoroughly. Pour the batter into the prepared
Bake the cake in the middle of oven for 40-45 minutes or until a tester comes out clean.
Let the cake cool in the pan on a rack. Run a thin knife around the edge of the pan, and remove the sides of the pan.
PASSOVER CHEESE PIE
Yield: 6 servings
1/4 lb. Butter; Softened
1/2 cup Granulated Sugar
2 Medium Eggs
2 tsp. Potato Starch
3/4 cup Matzo or Cake Meal
Cheese Pie Filling:
1 lb. Dry Cottage Cheese or Farmer's Cheese
1/2 cup Sour Cream
Up to 2 Tbs. Lemon Juice and Sugar to Taste
Fresh Strawberries, Sour Cream or Yogurt (Optional)
In a medium mixing bowl cream butter and sugar together. In a separate bowl, mix eggs, potato starch and cake meal,
then add to butter and sugar mixture. Thoroughly combine all ingredients and spread half of batter onto the bottom of a 9"
x 13" greased baking dish.
Combine all cheese pie filling ingredients together and pour over dough, spread evenly. Places reserved half of batter
on top, in a crisscross pattern if desired. Bake in pre-heated 350-F degree oven for 1-hour. Serve with strawberries and sour
cream or yogurt.
PASSOVER CHOCOLATE BANANA CAKE
Yield: 15 servings
2/3 cup sugar
1/2 cup potato starch
1/4 cup cocoa
1 cup mashed banana
1/4 cup sugar
1/2 cup sliced almonds
Preheat oven to 350 degrees F. Lightly grease a 13 x 9 x 2- inch baking pan.
In small mixer bowl, beat egg yolks with 2/3 cup sugar until thick and light in color. Combine potato starch and cocoa;
gradually add to egg micture, beating until well blended. Stir in bananas. In a large mixing bowl, beat egg whites until foamy.
Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Stir about 1/2 cup beaten egg whites into cocoa mixture.
Gently fold cocoa mixture into remaining egg white muxture, blending well. Spoon batter into prepared pan. Sprinkle almonds
Bake 25 to 30 minutes or until top springs back when touched lightly in the center. Cool in pan on wire rack. Cake
will settle and pull away from edges of the pan slightly during cooling. Cut into squares.
PASSOVER HONEY CAKE
1/2 tsp. salt
1/4 cup honey
4 eggs, separated
3/4 cup walnuts
1/2 cup sugar
3/4 cup matzo cake meal
1/4 cup Orange Juice
Mix salt with egg whites and beat till stiff but not dry, adding 1/4 cup sugar gradually while beating. Beat yolks,
add rest of sugar and remaining ingredients to yolks. Fold in whites. Put in lined 9"X9" pan and bake at 350 for 40-45 minutes.
LEMON ANGEL PIE
From: "Let My People Eat! Passover Seders Made Simple A Complete Guide to the Passover Seder for Everyone: Jewish
and Non-Jewish by Zell Schulman Macmillan USA 1998 ISBN: 0-02-861259-0
Yield: 6 servings
4 Large egg whites
1 Teaspoon white vinegar
1 Teaspoon Vanilla Extract, Or 1 Vanilla Bean, Scraped Inside
1 1/4 Cups Sugar
1 1/2 Cups sugar
1/3 Cup potato starch
1/8 Teaspoon salt
2 Cups water
6 egg yolks, slightly beaten
Grated zest of 1 lemon
1/2 Cup freshly squeezed lemon juice
3 Tablespoons margarine or butter
One 8-ounce carton pareve whipped topping,
1 Cup Heavy Whipping Cream, Whipped
1/4 Cup Shredded Coconut, Or
1/4 Cup Toasted Almonds, See Note
Toasting almonds: Preheat the oven to 450 degrees F. Spread out the almonds on a jelly roll pan or rimmed baking sheet
and toast in the oven for 5 to 10 minutes.
Making the Pie Shell:
1. Preheat the oven to 200 degrees F. With margarine or butter, grease a deep 10-inch glass pie plate well or the
meringue crust will stick to the pie plate.
2. With an electric mixer, beat the egg whites at medium-high speed until they are frothy. Add the vinegar and vanilla.
Turn the mixer speed to high. When the egg whites begin to hold soft peaks, start adding the sugar, 2 tablespoons at a time,
beating thoroughly after each addition. Continue until all the sugar has been added and the egg whites are stiff and glossy
but not too dry.
3. Spread the meringue in the well-greased pie plate, building up the sides and leaving the center flattened to hold
the filling. Bake for 1 hour. Turn off the heat and allow the pie shell to remain in the oven for 1 hour with the door slightly
4. Remove the pie shell from the oven and let it cool completely. The center of the meringue crust may rise a little
during baking and can be crushed to hold the filling after it has cooled. The crust can be prepared earlier in the day. Do
not place in the refrigerator.
Making the Filling:
1. In a large nonreactive saucepan, combine the sugar, potato starch, and salt. Gradually stir in the water. In a
medium-sized bowl, mix the egg yolks, lemon zest, and lemon juice together. Slowly stir this mixture into the saucepan.
2. Over medium heat, using a wire whisk, cook the filling, stirring continuously, just until the mixture begins to
thicken and become bubbly. Remove from the heat and stir in the margarine or butter. Allow the filling to cool for 15 to 20
3. Meanwhile, make the topping. Preheat oven to 400 degrees F. Spread the coconut on a cookie sheet. Bake 5 to 8 minutes
until coconut turns light browm Be sure to watch it carefully, as it browns quickly.
4. Fill the meringue shell. Place a layer of plastic wrap directly on top of the filling so it doesn't form a crust.
When ready to serve, top with pareve whipped topping or whipped cream and garnish with toasted coconut or toasted almonds.
NOTE: This delicious and different dessert, a standard at the Seder, has become a popular party dessert throughout
the year. If you use the heavy cream and butter instead of the pareve whipped topping and margarine, this pie becomes dairy.
PASSOVER STUFFED MUSHROOMS
Yield: 3 servings
1 box baby portabello mushrooms, or other mushrooms (Remove stems and reserve.)
2 inner stalks celery, finely chopped
1 baby Vidalia onion, (see note)
1/4 cup leftover veal (can use any leftover meat, such as chicken or turkey- minced very fine)
2 cloves garlic, minced
1 cup matzo farfel
1 cup (up to) chicken broth, warmed slightly
salt & pepper, to taste
extra garlic powder and onion powder, to taste
1. Rinse off reserved stems by swishing them in a cup of warm water. Mince finely.
2. Baby Vidalia onions look like big scallions, so thinly slice them vertically, then horizontally (so they are finely
3. Mix stems, onions, minced celery, meat, garlic & seasonings.
4. Add farfel . Mix well.
5. Add chicken broth a litlle at a time and mix until farfel mixture is well moistened. You may need more or less
6. Rinse caps just before filling in the same way, by swishing them in a cup of warm water. Mound filling in each
7. Place around seasoned Cornish Hen in a roasting pan and bake while the chicken is roasting.
Note: I baked these along with a 2- 1/2 pound Cornish chicken, which took about 1- 1/2 hours to roast in a preheated
350 degree F oven
CAULIFLOWER AND CHEESE CUTLETS
Yield: 6 Servings
1 lg Cauliflower
Salt mixed with water
1 Egg, beaten
1/4 ts Salt
American cheese, sliced
Boil cauliflower in salted water. Drain and mash. Cool slightly. Add egg, salt and pepper; blend well. Add enough
matzo meal so that mixture can be formed into patties. Heat oil in large skillet. Shape mixture into cutlets; fry on one side.
Turn over, pace a slice of cheese on each cutlet. Cover; fry until brown on the other side and cheese is starting to melt.
PASSOVER BEEF ROLL
Yield: 4 servings
2 lbs. ground beef
1 teaspoon salt
1/2 teaspoon pepper
1 package potato pancake mix
3/4 cup matza meal
3/4 can tomato and mushroom sauce
Combine potato pancake mix with one egg, 1 cup water and 1 tablespoon matza meal. Mix meat with all ingredients, except
pancake mixture. Mix well together. Roll out 1/2- inch thick. Put potato pancake mix on top. Roll up like jelly roll. Pour
remaining tomato sauce over top. Bake at 350oF for 1 hour.
PASSOVER CHEESE BALLS
Serving Size : 4
1/2 pound cottage cheese, 1/2% fat
2 eggs -- separated
2 tablespoons sugar -- optional
1/2 teaspoon salt -- if no sugar
4 tablespoons matzo meal -- or more
2 tablespoons butter -- melted, optional
Beat egg whites till stiff. Mix cheese, yolks, and sugar or salt. Stir in enough matzo meal to make a batter thick
enough to work with your hands. Fold in butter (if used) and egg whites. Let stand 1/2 hour.
Make small balls and drop into boiling water. When they rise to the top, they are done. Serve with apple sauce, sugar-cinnamon
or sour cream.
POTATO EGG DROPS
3 eggs, beaten well
2 cooked potatoes, mashed
1 teaspoon salt
Add mashed potatoes and salt to eggs; mix well. Drop into boiling soup by tablespoon.
PASSOVER LASAGNA I
This is from "The Joy of Israel,"by Ricky Friesem and Gerry Hornreich. It's easy to make and truly tasty. As a main
course for more than three or four people, you may want to double it.
1-3/4 cup tomato juice
1 crushed garlic clove
1/4 cup ketchup
2 Tbs sugar
1 Tbs chopped parsley
1 tsp salt
1 tsp oregano
1/2 tsp basil
1/4 tsp black pepper
2 Tbs oil
1 small grated onion
8 oz. cottage cheese
1 egg, beaten well
8 oz. grated yellow cheese
3 oz. Parmesan cheese
Pour boiling water over matzot in colander; drain immediately. Combine tomato juice, garlic, ketchup, sugar, parsley,
salt, oregano, basil, pepper, oil and onion, mixing well. Oil a 9 or 10-inch square pan. Spoon a little sauce into the pan.
Fit a layer of matza close into the corners, without any overlapping. Mix together the cottage cheese, beaten egg and grated
yellow cheese. Spread a layer of cheese on the matza, then tomato sauce, then a bit of parmesan. Add another layer of matza
and repeat. You should have three layers in all, ending with sauce and Parmesan cheese. Bake at 350 F (160 C) for 45 minutes.
Let stand 10 minutes before slicing.
COMMENTS: This is a very "forgiving" recipe. If you have trouble getting a kosher-for-Pesach Parmesan, for example,
either omit or use more of what you can get.
The herbs are dry, except for the parsley (which can be omitted). Egg white can be substituted for whole egg.
Yield: 6 servings
4 potatoes, peeled
1/4 cup oil
4 eggs beaten
4 tbsp. potato starch
1/2 tsp. salt
Cook the potatoes in water to cover until soft. Drain and allow to cool. Mash the potatoes with oil, the eggs and
salt. This is better done by a potato masher. Add the potato starch and refrigerate for an hour. Dust a work surface with
some potato mixture. Fill a large pot with water, add 1 tbsp. of coarse salt and bring to a boil. Cut into small squares with
a pasta cutter or with a sharp knife, Cook the dumplings in the boiling water until they float up to surface.
NOTE: These dumplings are served with soups and bouillions, or tossed in butter or margarine and served as a side
dish. For a "heart- pleasing" dairy dish, heat the dumplings in butter and serve with fried onions and sour cream.
MIXED VEGETABLE QUICHE
1 recipe Passover Pastry II, *See recipe in archives
2 tbsp vegetable oil
1 lg onion, sliced
3 peeled tomato, seeded and sliced
1 zucchini, coarsely grated
1 lg carrot, coarsely grated
2 stalks celery, thinly sliced
3 eggs, beaten
1/2 c milk
Freshly ground black pepper
2 oz hard cheese, grated
Roll out the pastry to fit a 10" flan tin. Prick the base with a fork and bake blind in a 400F oven for 20 minutes
until just beginning to brown. cool.
Meanwhile, heat oil in a saucepan; cook onion until transparent. Add remaining vegetables and cook until soft. Cool,
then spread over pastry base.
Mix eggs and milk and season to taste. Pour over vegetables, sprinkle with grated cheese and bake at 350F for 35-40
min until set and brown.
Serve with a salad.
NOTES : Use crumpled foil instead of beans when baking blind -- the beans are not Kosher l'Pesach.
PASSOVER TUNA NUT PUFFS
Yield: 22 - 24 small puffs
7 ounces tuna fish, drained, liquid reserved
1/3 cup chopped, toasted almonds
Water added to reserved tuna liquid to make 1 cup
1/2 cup oil
1 tsp salt
1 tbsp minced fresh parsley (optional)
1 very small onion, finely grated
1/8 tsp black pepper
1 cup matzo meal
Grease for baking sheet
"These puffs may be made with a tsp-ful of batter to yield many tiny puffs, which are ideal crunchy hot hors d'oeuvres.
For an excellent luncheon dish, serve large puffs with a creamed mushroom sauce."
Finely chop the tuna in a wooden chopping bowl. Add the chopped almonds. Mix together and set aside. In a medium sized
saucepan, pour the cup of tuna liquid and water mixture, add the oil, salt, parsley, grated onion and pepper. Bring to a boil.
Add the cup of matzo meal all at once. Beat rapidly over low heat until the mixture leaves the sides of the pan and forms
a smooth compact ball. Set aside to cool a bit. Add the eggs one at a time, beating hard with a spoon after each addition,
until the mixture is shiny. Add the tuna mixture. Blend thoroughly. Drop the mixture by the heaping tablespoonful onto a greased
baking sheet. Do not crowd them; leave room for expansion. Bake in a preheated 450 degree F oven for 10 minutes. Turn the
heat down to 350 degrees F and continue baking for an additional 30-45 minutes, until brown. Serve hot.