PESACH RECIPES

PESACH RECIPES (GEBROCHTS)

TANTA TAMARA'S PESACH EGG NOODLES

INGREDIENTS:

4 eggs
4 tbs. cold water
1 tbs. matzo cake flour
1/8 tsp. salt

DIRECTIONS:

Combine all ingredients and beat until throughly blended. Heat some vegetable oil in a skilllet. Pour in a small amount of the egg mixture. Tilt pan to spread evenly into a very thin sheet. Fry until set. Turn out on a kitchen towel bottom side up. Continue in this manner until all batter is used. Cool and roll up each sheet. Cut into thin strips for noodles. To serve, drop into boiling soup and cook 1 minute.
Store remainder in refrigerator.

DODA BASH'S POTATO KNISHES (FLESHIG &/or PARVE)

INGREDIENTS:

4 1/2 cups mashed potatoes
3 eggs
1/2 cup matzo meal
1/4 tsp. pepper
3 tsp. salt
3 large onions
4 tsp. oil ( chicken schmaltz(fleshig) - KP oil[parve])

DIRECTIONS:

Mix potatoes, beaten eggs, meal, pepper, and 2 tsp. salt. Brown onions in hot fat, and add 1 tsp. salt. Flatten small pancakes of the potato mixture in the hand. Cover with brown onions. Press another pancake on top. Roll in matzo meal. Fry in hot fat or bake in hot oven (400 degrees Farenheit - 200 degrees Centigrade).
*Variations: Meat or liver mixture can be used instead of onions.
Yields: 6-8

AUNT MOLLIE'S MATZA KUGEL (B'SARI - FLESHIG)

INGREDIENTS:

3 matzas
2 tbs. chicken schmaltz (chicken fat)
1 cup matza meal
5 eggs seperated
1/4 cup blanched chopped almonds (Kosher L'Pesach)
grated rind of 1/2 Lemon
1/2 tsp. salt
1 large apple, pared and grated
dash of nutmeg [optional]
1/2 cup hot chicken schmaltz (chicken fat)

DIRECTIONS:

Soak matza in water until soft. Press out excess water. Melt 2 tbs. chicken schmaltz in frying pan. Add matzas and fry until they are somewhat dry. Remove to bowl when fairly dry and stir in matzo meal. Beat egg yolks and stir in with almonds, lemon rind, salt, grated apple, and nutmeg. Beat egg whites until stiff. Fold lightly into mixture. Turn into well-greased casserole. Pour over hot chicken fat. Bake in moderate oven [350 degrees Farenheit - 180 degrees Centigrade] until brown [about 45 minutes]. Serve with wine sauce.
YIELDS: 6

FAIGE'S MATZA PIE CRUST (PARVE)

INGREDIENTS:

4 matzas
2 tbs. vegetable oil
1/2 cup matzo meal
4 eggs
4 tbs. sugar
1/4 tsp. salt
1/2 tsp. cinnamon

DIRECTIONS:
Soak matzas in cold water 5 minutes. Drain and squeeze dry. Heat shortening or oil. Add matzas and heat until dry in the same pan. Add remaining ingredients and mix well. Pat mixture over bottom of pie plate about 1/4 inch thick. Fill with desired fruit filling. Bake in moderate oven [350 degrees] about 30 minutes.

YIELDS: Crust for 2 open-faced pies.

CHICKEN A'LA MAZZA
(recipe can be used around the year)

INGREDIENTS:

2 large lemons
4 [boneless, skinless chicken breasts (about 1 1/2 pounds), cut in half, rinsed, and dried)
-- salt, ground black pepper, granulated roasted garlic
1/2 cup all-purpose flour (or cake meal for Passover- make sure it is Kosher L'Pesach)
4 tbs. olive oil
1 tsp. dried shallots
1 cup good white wine (Kosher L'Pesach)
2 tbs. drained small capers (omit for Passover - check for hashgacha)
2 tbs. minced fresh parsley (check for bugs)
1/2 cup pitted, sliced calamata olives (optional) - (look for hashgacha)

DIRECTIONS:

Preheat oven to 200°F.

Put a large, heat-proof / shatter-proof serving dish in the preheated oven. Cut the lemons in half. Slice one half-lemon into very thin slices for decoration. Juice the remaining 3 lemon halves. Sprinkle the breasts with salt, pepper, and granulated garlic. Coat with flour or cake meal. Heat a heavy skilet over medium-high heat until hot. Add 2 tbs. oil and sauté half the cutlets, about 3 minutes per side. Remove the breasts to the serving plate in the oven. Add remaining oil to hot skillet and sauté remaining cutlets. Remove these and place in the serving dish. Add shallots to pan, add wine and reduce to about 1/3 cup content. Add lemon juice, capers, and olives. Pour over chicken and sprinkle with parsley.

YIELDS: 4.

MUSHROOM SCHNITZEL (FOR PESACH)

INGREDIENTS:

3/4 cup "parve' Kosher L'Pesach margarine or oil (*check for kitniyot in some margarines*)
1 cup scallions - minced - including some green tops
1 cup onions - minced
1-1/2 lbs. mushrooms - finely chopped
1 tbs. parsley, minced (check for bugs & wash)
2 eggs lightly beaten
1/3 cup matza meal - [approximation]
2 lemons cut into wedges

DIRECTIONS:

Melt 1/4 cup plus 2 tbs. "parve" Pesach approved margarine in a heavy nonstick skillet over medium heat. Cook scallions and onions 3-4 minutes until soft. Add mushrooms and sauté over medium high heat 10-15 minutes, until liquid has evaporated. Transfer to a mixing bowl and let cool. Stir in parsley and eggs. Gradually add matza meal until mixture has enough body to hold together during frying. Add another 1-2 tablespoons matza meal if necessary. Season with salt and pepper to taste. Melt remaining "parve" Pesach approved margarine in a heavy nonstick skillet over medium high fire. Form each shnitzel by placing 1 heaping tablespoon of the mushroom mixture in the hot butter and press with back of a wooden spoon to a 3 inch diameter. Fry 3-4 minutes per side until lightly browned. Drain on paper towels. Serve with lemon wedges.

YIELDS: 10 servings

SUKI'S SUCCOT CRANBERY RELISH
(Pesach approved making sure ingredients have Kosher L'Pesach approval)

INGREDIENTS:

2 cans whole berry cranberry sauce
1 small can mandarin oranges - drained
1 small can pineapple tidbits - drained
1/2 cup plus coarsely chopped walnuts

DIRECTIONS:

Combine all ingredients.
Serve chilled.

YIELDS: 8 - 12 servings

EPHRAIM'S ROSH HASHANAH CRANBERRY RASPBERRY SAUCE
(Pesach approved)

INGREDIENTS:

1 lb. fresh or frozen cranberries - washed (4 cups)
2 cups fresh or frozen (unsweetened) raspberries (check for infestation in fresh raspberries)
1 cup orange juice
1 cup water
2 cups sugar

DIRECTIONS:

Place all the ingredients in a large microwave-approved container / casserole dish. Microwave on high for 4 minutes. Stir once. Cover very loosely, and microwave on low for 5-10 minutes. Watch carefully, and discontinue cooking as soon as the berries pop open but before the mixture boils over. This is very much a function of the power of your microwave oven. The sauce also cooks quite well in a saucepan on the stove, but the same danger exists about boiling over.

CAREFUL ATTENTION: Just be careful not to lose part of the berries if you cook them too quickly or over too high a fire.

YAIR'S GREEK CHAROSET

INGREDIENTS:

1 orange, unpeeled,seeded / cut into 8 pieces.
½ cup raisins
1/2 cup pitted dates (approximately 14)
1/3 cup cherry preserves
½ cup sweet red Pesach wine
1 tsp. ground ginger
1 pinch cayenne pepper
2 tbs. pine nuts

DIRCTIONS:

A. In food processor,chop orange coarsley.
B. Add raisins and dates and process until finely chopped.
C. Transfer to medium size saucepan and stir in preserves, wine, ginger & cayenne.
D. Bring to a simmer.
E. Cover and cook over Lowest heat for 8 to 10 minutes until thick, stirring often to prevent any
sticking.
F. Stir in pine nuts.
G. Makes 1 1/4 cups.

NOTE: May be kept refrigerated for up to 1 week.

YIELDS: 1 serving.

CHAG PESACH V'KASHER

L'SHANA HABA B'YERUSHALAYIM!!