Combine all. The sugar and wine are to taste. If the consistency is a bit too dry, add another apple or more wine.

Transcription

1 CHAROSET by Randi Levin ¾ cup finely chopped walnuts 1 2 Tbls. Sugar 1 cup grated Macintosh apples Manishevitz grape concord wine Combine all. The sugar and wine are to taste. If the consistency is a bit too dry, add another apple or more wine. This is best made a day or two before use, so the flavors blend. PASSOVER ROLLS ½ cup canola oil 1 ½ cups cold water 4 Tbls. Sugar ½ tsp. salt 2 cups matzah meal 4 whole eggs 4 (additional) egg whites Combine oil, water, sugar, and salt in saucepan and bring to a boil. Stir in matzah meal and remove from heat. Let sit for 15 minutes. Add eggs one at a time and mix well after each addition. Scoop ¼ cup batter and place on greased cookie sheet or use a muffin pan. Bake in upper third of oven at 350 degrees for about one hour. Makes about 12 rolls.

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3 MATZAH KUGEL 7 matzahs 2 tsp. chicken bouillon 5 eggs 3 medium sautéed onions ½ lb. sautéed mushrooms ¼ cup canola oil Garlic powder, salt, pepper to taste Soak matzah in hot water mixed with chicken bouillon for 1 minute. Then combine all other ingredients. Bake in a 13 x 9 pan at 350 degrees for about 45 minutes or until browned on top. CARROT, PINEAPPLE, AND APPLE TZIMMES 1 lb. sliced carrots ½ cup water 1/3 cup honey or maple syrup 8 oz. can crushed pineapple ½ - ¾ cup chopped apples ½ cup raisins 1 Tbls. Lemon juice ½ tsp. salt 1 Tbls. Potato starch Cook carrots in water for 5 minutes don t drain. Stir honey into cooked carrots, ad lemon juice and salt. Cover and simmer 20 minutes. Add potato starch, raisins, pineapple, and apple. Simmer 10 minutes.

4 Ilayne's Simple Charoset 1 bag of Mackintosh Apples- peel skin and remove core nuts- I use walnuts to taste...depends on size of bag sweet red grape wine for Passover- enough to coat touch of cinnamon Dump everything into a food processor and spin. Sometimes I leave it chunky, other times smooth to spread on matzah. Up to you...you can add raisins, dates, different nuts, different apples, etc. Enjoy! Carrot (mostly) Vegetable Kugel Pesachdik Peg Pickholtz (adapted from Mrs. Feinberg s vegetable Kuegel) Food Processor recommended! Recipe made in 13 x 9 pan, halve recipe for a 8x8, 9x9 or standard round casserole pan 1 Large baking apple, tart (I use Rome) 1 lb. carrots peeled 1 large red potato 1 large yellow onion 1 fresh lemon 1 egg beaten (omit for vegan) 1½ cp matzah meal 3/4 cp butter (substitute margarine or vegetable oil if desired) 1 large size zucchini peeled ¾ bunch parsley 1 bunch scallions A couple Tbs of honey (I used a squeeze bottle and went around the bowl a couple of times) 2 tsp salt Fresh ground black pepper, be generous ½ tsp minced garlic (optional) 2 tsp baking soda (purchase box just for pesach, baking soda is allowed)

5 Using grating blade of food processor (or hand grater ) grate the pound of peeled carrots, set aside in large bowl. Grate entire peeled zucchini & set aside in bowl with carrots. Put oven on preheat to 325, place your baking pan in with the butter in it to melt (don t forget to return to it in 5 or 10 min). Grate the peeled red potato, add to top of previous bowl and squeeze ½ the lemon over all (remove seeds). Use chopping blade (or knife), chop peeled apple and the onion coarsely, add to top of your big bowl. Squeeze second half of the lemon over, add honey, garlic if using, take your pan out of the oven and dump the melted butter over contents of the bowl, add the beaten egg, sprinkle over 1cp. of the matzah meal, the salt, baking soda, and a generous grating of black pepper. Finally mix all together well with clean hands (works best!). Rinse hands and food processor bowl. Use chopping blade to process ¾ bunch rinsed parsley leaves (pull off only the thickest stems), trimmed and rinsed scallions and ½ cup of the matzah meal all together. You should end with a rather fine dryish, green mixture. Place half of your carrot, vegetable mixture into your baking pan (it is pre-greased from the melted butter), even it out with a spoon or your hand. Use the parsley, scallion and matzah meal chop as a second layer placing it evenly. Now use the last of the carrot/vegetable mix as your third layer. Cover pan with aluminum foil and place in the heated oven (325 ) for 30min. After 30 min remove the foil and raise the oven heat to 350 and bake for an additional 15min. Let the kugel set on the counter a few minutes before cutting/serving. This dish will hold well in the oven on low heat if needed.

6 Potato and Vegetable Kugel - Doreen Klein 2 tablespoons plus 1 teaspoon vegetable oil 1 large onion, chopped 1 pound yellow squash 2 large carrots, peeled 2 large baking potatoes, peeled 3 eggs 1 teaspoon salt 1/4 teaspoon ground pepper 1/3 cup chopped parsley 1 teaspoon paprika 1/4 cup matzo meal Preheat oven to 350 degrees. heat 2 tablespoons oil in a skillet, add onion and sauté over medium low heat until softened, about 10 minutes. Coarsely grate squash and carrots. Transfer to a large bowl and add sautéed onion. Coarsely grate potatoes, put in large strainer and squeeze out excess liquid. Add to bowl of vegetables. Add eggs, salt, ground pepper, and matzo meal. Generously grease an 8 inch square pan or a 7-cup baking dish. Add vegetable mixture. Sprinkle with 1 teaspoon oil, then shake a little paprika on top. Bake about 1 hour or until brown and set. Makes 6-8 servings. Recipe can be doubled.

7 Presidential Passover Sweet and Sour Meatballs Steve Feinstein INGREDIENTS 2 large cans (20 oz. each) pineapple chunks in their own juice (no sugar added) 3/4 cup tomato sauce 3/4 cup ketchup 1/2 cup cider vinegar (or another Passover-approved vinegar) 1/4 cup brown sugar 2 tbsp tomato paste 1 tbsp onion powder 3/4 tsp salt, divided 3/4 tsp garlic powder, divided 1.5 lb. lean ground beef 1 egg, beaten 3-4 tbsp matzo meal (use GF matzo meal for gluten free) 1 tsp paprika 1/4 tsp black pepper Drain your two cans of pineapple chunks and reserve the juice. In a medium pot, mix together tomato sauce, ketchup, cider vinegar, brown sugar, tomato paste, onion powder, 1/2 tsp salt, 1/4 tsp garlic powder, and the juice from the pineapple cans. Stir together and turn meat to low to let the sauce slowly warm. Meanwhile, in a mixing bowl use a fork to mix together the ground beef, egg, 3 tbsp matzo meal, paprika, 1/4 tsp salt, 1/2 tsp garlic powder, paprika, black pepper, and cayenne. I like a little heat in the meatballs, so I add a heaping 1/4 tsp of cayenne. If you don't want them spicy, you can omit it completely-- or just add a pinch for depth of flavor.

8 Form the meat mixture into small 1-inch meatballs. If the mixture seems to moist or stick, add another tablespoon of matzo meal to the mixture. Place the meatballs into the warming sauce. When all the meatballs are formed, bring the mixture to a boil and stir to cover the meatballs with sauce. Lower the heat to a low, even simmer and cover the pot. Let the meatballs cook for 40 minutes, stirring frequently, till sauce thickens and meatballs cook all the way through. If the sauce seems to be reducing too fast or losing too much liquid, lower the heat and add a little water to thin it. After 40 minutes, add the pineapple chunks to the sauce and stir to coat. Let the chunks warm in the sauce for 5 minutes.

9 Chopped Liver Rhonda Milrot 1 lb. beef liver slices oil (for frying) 1 large onion, cut up 2 hard boiled eggs peeled salt/pepper Fry liver slices and onion in small amount of oil, turning until cooked thoroughly. Put liver (cut into sizes to fit food processor), onions, and oil from bottom of pan, into food processer, add cut up hard boiled eggs, salt and pepper. Grind until desired consistency. Keep refrigerated until serving. Serve as an appetizer with crackers, or on a bed of lettuce with tomato slices. Chocolate Covered Matzoh Pre heat oven to 400 Lay 3 matzoh boards on a cookie sheet Take: 2 sticks of butter 1 cup dark brown sugar Boil above until it bubbles Pour over matzoh Bake 7 minutes Melt 12 oz. semi sweet chocolate chips Pour over the matzoh Place in freezer Once frozen remove and break into bite size pieces.

10 Chocolate Passover Torte Pre heat oven to eggs separated 10T sugar 7 squares of semi sweet choc. or 10 oz of semi sweet choc. chips 1T Matzoh Meal 1 ½ C finely ground nuts 10T sugar Beat yolks and 1 st 10T of sugar until light in color (sort of creamy) Melt choc. and add to yolk mixture Stir well-very thick Add nuts and matzoh meal Beat whites until foamy and gradually add 2 nd 10T of sugar until stiff and meringue looking. Fold into choc. mixture a little at a time at first to get it started. Then dump the rest. Pour into 2 un-greased throw away cake pans lines with wax paper. Bake at 350. Cool completely. ( edges may crumble off) Super Deluxe Frosting ½ pint whipping cream 10T sugar 7 squares semi- sweet choc. or 10 oz. of semi sweet choc. chips 1 ½ sticks of sweet butter 1t vanilla Heat cream and sugar to boiling Remove from heat and melt in choc. Add butter. Add vanilla and mix well and blended Refrigerate till cold Then whip till thick and fluffy. Spread on cake Chill cake until ready to serve

11 Passover Mandel bread 2 C sugar ½ C margarine (1 stick) Cream together 6 eggs - add 1 at a time 2 ¾ C cake meal ½ t salt 2 t potato starch 1 pkg. choc. chips Grease cookie sheet or use aluminum foil on cookie sheet Wet hands to make 3 loaves Sprinkle with 2 t sugar and 1 t cinnamon Bake at 350 for min. Slice warm Passover Toffee Squares 1 C butter ¼ t salt 1 C sugar 1 egg ½ # sweet choc. chips 1 t vanilla Pre heat oven to 350 Cream butter and sugar until smooth and fluffy Add egg and beat well Blend vanilla, salt, and cake meal mixing well Spread dough in a lightly greased jelly roll pan Bake for 20 minutes. Remove from oven. Spread at once with melted choc. Cool and cut into squares.

12 From the Sisterhood Cook Book... Royce Gussack's Farfel Candy 1 pkg. pecans chopped 1 box matzo farfel (subsituted severl boards of matzo) 1pkg. chocolate morsels Toast but do not burn Farfel Toast Pecans also.melt chocolate. Mix together; spoon into clumps of bite size candy. Refrigerate to harden

13 From the Holocaust Survivor Cookbook Made by Ilayne Easy Macaroons 14 oz. bag of Angel Flake Coconut 1 cup sweetened condensed milk 2 tsp vanilla choc chips;optional Preheat oven to 350 Combine all ingredients mixing well. Drop from teaspoon, 1 inch apart on well greased cookie sheet or nonstick aluminum foil Bake at 350 for minutes or until lightly browned Remove using a spatula Optional...drizzle melted choc. on top or dip in chocolate or add mini chips

14 Easy Passover Macaroons - Linda Goldberg 3 Cups sweetened, shredded coconut 4 large egg whites 1/2 Cup sugar 1 teaspoon vanilla extract 1/4 teaspoon salt Preheat oven to 350 degrees. Whisk the egg whites, sugar, vanilla and salt until frothy. Add coconut and stir until the coconut is evenly moistened. Line a baking sheet with parchment paper. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2" in diameter. Space about an inch or so apart on baking sheet. Bake minutes, until golden brown.

15 PASSOVER PINEAPPLE KUGEL - Sandy Ostrow 1 Stick Margarine ½ Cup Sugar 8 Eggs 2 Large Cans Crushed Pineapple, drained 3 Cups Matzo Farfel Cinnamon Preheat oven to 350 degrees. Soak farfel in warm water for 3 minutes and drain. Melt margarine. Add Sugar. Beat eggs 1 at a time into mixture. Combine all ingredients (except cinnamon) in bowl and mix. Grease a 9 x 13 pan. Add mixture to pan and sprinkle cinnamon on top. Bake minutes until firm. If top starts looking like it is starting to get too well done, cover top loosely with tin foil.serves 10-12

16 Passover Chocolate Chip Mandelbrot - Harriet Docteroff Ingredients: 2 cups white sugar 1 cup pareve margarine (2 sticks) - can use butter if dairy is ok 6 eggs 2 3/4 cups Passover Matzo Cake Meal (1 whole container) 3/4 cup potato starch 1/2 tsp salt 2 cups semisweet chocolate chips 1 cup chopped walnuts (optional) Topping: 4 tsp white sugar 2 tsp ground cinnamon Directions: Preheat oven to 350 degrees. Grease a large cookie sheet (or use nonstick foil). In a large mixing bowl, cream sugar and margarine or butter until smooth. Beat in eggs one at a time, mixing well after each one. Combine the matzo cake meal, potato starch and salt, stir into the creamed mixture. You can do this step with your mixer, but it will be a very stiff dough by the end. Mix in chocolate chips (and walnuts, if desired) by hand. The mixture will be very heavy. Form into two or three long oval loaves on the prepared cookie sheet. Sprinkle the top with half of the sugar and cinnamon mixture. Bake for 50 minutes. Decrease the oven to 250 degrees. Slice the warm loaves into 1/2 inch slices (try to use a long knife and do it in one cut, so it doesn't crumble). Lay each slice on its side on the cookie sheet, and sprinkle with more cinnamon sugar mixture. Bake for another minutes, then flip the slices over and repeat. This dries them out a bit so it tastes more like

17 biscotti. You can experiment by adding dried cranberries/blueberries or different types of nuts or chips. Matzah Caramel Crunch Suzi Brawer Matzah 2 sticks butter 1 1/2 cups brown sugar 2/3 cup pecans 2/3 cup almonds 1/2 cup chocolate chips 1/2 cup white chocolate chips Preheat oven to 350ºF. Line cookie sheet with parchment paper. Line sheet with single layer of matzahs (cut them in order to fill the whole tray). In pan over medium heat, melt 2 sticks butter with 1-1/2 cups brown sugar and add pecans and almonds. Bring to a boil and let boil for 3 minutes. Pour directly over the matzahs and place in oven for 15 minutes. Watch to make sure it does not burn (if it does, turn temp down to 325ºF). Remove from oven and sprinkle chocolate chips over hot caramel. Allow to soften and spread over caramel with a flat rubber spatula. Sprinkle white chocolate chips over chocolate, allow to soften and then swirl to make a marble effect. Cool to room temperature, break apart and serve.

18 Viennese Almond Role Suzi Brawer This recipe is a family favorite and worth the time to make. 6 egg yolks ¾ cup of sugar ¾ cup of ground blanced almonds 8 egg whites Preheat oven to 350. Cream yolks with the sugar until light and lemon colored. Fold in the ground almonds. Beat egg whites until stiff. Fold into the yolk mixture. Spray a jelly role pan with pam. Line with wax paper spray the paper with the pam. Spread batter evenly over the pan. Bake 15 to 20 minutes until the cake tests done Cool in pan. When it is cool, cover for a few minutes with a damp towel wrung out with cold water. Remove the towel, and dust with icing sugar. Turn out onto wax paper. Fill with fruit or flavored whipping cream, or mix the two together. Use the wax paper to help roll up jelly role style. Cover with icing sugar and refrigerate.

19 Roasted Sweet Potatoes and Beets (Parve, Passover) Trudy Aaronson Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour, 20 minutes Ingredients: 5 medium beets, peeled and cut into chunks 3 Tablespoons olive oil 2 teaspoons garlic powder 1 teaspoon salt 1/2 teaspoon black pepper 2 medium sweet potatoes, cut into chunks ( I use large ones) 1 red potato, scrubbed and cut into chunks ( I omit this) 1 large red or white onion, sliced 2 cloves garlic, sliced Preparation: 1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). 2. In a bowl, toss the beets with 1 Tablespoon of olive oil. Spread the beets out on a baking sheet lined with parchment baking paper. Begin baking the beets for 15 minutes. 3. Meanwhile, mix the remaining 2 Tablespoons of olive oil with the garlic powder, salt and pepper. Place the sweet potatoes, potatoes, onions, and garlic in a large bowl. Pour this over them and mix well to incorporate. 4. Take the pan out of the oven and add in this mix. Continue baking it all for another 45 minutes, stirring after 20 minutes, until all the vegetables are cooked through. 5. Serve warm, although if there are any leftovers, they serve great cold, too.

20 Passover Chocolate Chip Cookies- Trudy Aaronson About 4-5 dozen cookies Kosher Key: Dairy Prep Time: 15 Minutes Cook Time: 15 Minutes Total Time: 30 Minutes INGREDIENTS 2 sticks (1 cup) unsalted butter 1 1/2 cups brown sugar 2 tbsp honey 2 tsp vanilla 1/4 tsp salt 2 eggs 1 1/2 cups matzo cake meal 1/4 cup matzo meal 3 cups chocolate chips Preheat oven to 350 degrees F. Cream the butter with brown sugar, honey, vanilla and salt. Add eggs and mix well. Mix in cake meal and matzo meal. Stir in the chocolate chips. Drop by tablespoons onto ungreased cookie sheets 2 inches apart. Press down to flatten, if desired. Bake minutes until slightly golden.

21 Peach Farfel Pudding Susan Hendler Lubar 1 Box Farfel 4 C hot water 2 large cans sliced peaches-reserve the juice 1 t salt 8 eggs beaten 2 C sugar 1 t cinnamon 3/4# margarine or butter meted Place farfel in a very large bowl Pour water over farfel till absorbed about 10 minutes Blend into the farfel: eggs, sugar, margarine, salt, juice of peaches, cinnamon Pour ½ of the batter into a large deep baking dish Arrange 1 can of the sliced peaches on top Pour the rest of the batter Arrange the 2 nd can of peach slices A dash of sugar and a dash of cinnamon Mix them together Sprinkle a mix of sugar and cinnamon on top Bake 1 hour at 350 degrees

22 Passover Lasagna Lydia Lasky 2 cans tomato sauce. 1 lb cottage cheese 1/2 lb. shredded mozzarella cheese Garlic 3-4 whole matzoh 2 eggs Salt and pepper to taste Beat eggs and mix with cottage cheese, salt, pepper and garlic. Wet whole matzo to moisten, not soggy. Put a little sauce in bottom of 8x8 pan. Layer the remaining ingredients, matzo, cottage cheese mixture, tomato sauce, mozzarella cheese. Repeat, ending with mozzarella cheese. Bake at 350 for45-50 minutes. Let set 10 minutes before cutting.