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MATZO BALLS
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Ingredients :
2 tablespoons chicken fat
1 egg, slightly beaten
1 teaspoon salt
1 cup matzos meal
1 cup boiling water
pepper to taste
Preparation :
Pour boiling water over meal, stir until absorbed, add fat, then egg and seasoning. Mix well and chill for one hour or longer. Make balls the size of a walnut, greasing palms of hands or moistening with cold water occasionally if sticky. Drop into boiling soup 15 minutes before serving.
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BROCCOLI KNISHES
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Ingredients :
1 cup mashed potatoes
1/3 cup matzah meal
2 tbsp. potato starch
1/2 small onion, finely chopped
2 egg whites or 1/4 cup Passover egg substitute
1/2 tsp. black pepper
1/4 tsp. salt
1 cup fresh or frozen broccoli, steamed and finely chopped
Cooking spray
Preheat the oven to 375 degrees.
In a bowl combine the potatoes, matzah meal, potato starch, onion, egg whites, pepper and salt and knead together. Divide the dough into 6 balls and flatten each. Divide the broccoli evenly onto each circle, fold over, and press edges to seal.
Generously coat a baking sheet with the cooking spray. Arrange the knishes in a single layer and place the baking sheet on the bottom rack of the oven. Bake for 15 minutes on each side. Serve hot. Serves 6. |
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MATZA BALLS IN SAUCE
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Ingredients :
6 eggs
2 cups of seltzer ( not club soda too much salt)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups matza meal or enough to make a mildly thick batter
Rapidly boiling water in medium stock pot
3 cans tomato sauce with mushrooms or you own favorite sauce
Mix first 5 ingredients till batter is loose. Cover with plastic wrap and refrigerate for 20 minutes. Make balls and drop into boiling water. Cook under low light until balls float and rise to top of pot. Approx. 20 miuntes
of cooking. Drain all balls and place in baking dishes or
tinfoil pans into one or two layers but not more. Pour sauce
over balls. Cover and bake in 350 degree oven until hot and
bubbly. Serve with chicken, fish or beef. Enjoy!!!! |
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PASSOVER NOODLES
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Ingredients :
3 Eggs
potato starch
3 TBS oil
3 TBS milk( you could substitute other liquids}
1 cup matzoh cake meal( use more if necessary)
Beat the eggs well. Add the oil and milk beat well. Add cake meal, mix carefully, not too long. Then let it sit for 10 minutes, until it is easier to handle.Sprinkle a board with enough potato starch to coat it well.Dampen hands, then pat out a portion of the dough on the board, about 1/8th inch thick..(Use plenty of potato starch). After you have it about the right thickness, carefully cut noodles to the desired width.Allow to dry on a well starched surface (leave it if you can on the board you cut it on} about 15-20 minutes.Place carefully into boiling salted or oiled water.boil until tender(5-8 minutes)
Remove carefully.. |
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PASSOVER KUGEL
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Ingredients :
3 cups farfel
1 tsp. cinnamon
5 eggs, separated
4 tbsp. sugar
1 stick oleo (melted)
2 cups applesauce
1 tsp. salt (I never use)
1 cup crushed pineapple
Pour hot water over farfel, soak and drain. You can use fruit juice if wanted. beat egg yolks and seasonings add margerine to farfel fold in all ingredients, egg whites last sprinkle with cinn.
and sugar put into greased 9 x 13 pan bake at 350 for 45 minutes |
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MATZO BALLPASSOVER CHEESE PIE
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Ingredients :
1/4 lb. butter
1/2cup sugar
2 eggs
2 tsp. potato starch
3/4 cup cake meal
Filling:
1lbs. farmers dry cottage cheese
2 eggs
1/2 cup sour cream
lemon juice and sugar taste
Preparation :
Cream butter and sugar together. In a separate bowl, mix eggs, potato starch and cake meal. Add to butter/sugar mixture. Spread half of batter onto bottom of 9x12" greased pan. Beat all filling ingredients together and pour over dough. Criss-cross
remaining dough on top. Bake in preheated 350 degree oven for 1
hour. Enjoy with strawberries and sour cream or yogurt. |
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PASSOVER CUPCAKES BLINTZES
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Ingredients :
1 lb. creamed cottage cheese
2 oz. melted butter
3/4 cup sugar
little less than 1/2 cup cake meal
4 beaten eggs (can use egg substitute)
Mix all ingredients together except eggs; then add eggs. Grease
muffin tins. Fill tins 3/4 full; bake 350 for 40-45 minutes if
using large muffin tins. Smaller muffin tins will require less
time. Serve with sour cream or jelly. |
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PASSOVER MACAROONS
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Ingredients :
1 1/3 c Flaked coconut
1/3 c Sugar
2 tb Potato starch
1/8 ts Salt
2 Egg whites
1/2 ts Almond extract
Mix all ingredients together until well blended. Drop by teaspoonfuls on greased and potato starched cookie sheet.
Bake at 325 degrees about 20 minutes or until golden around edges. Remove from cookie sheet immediately and place on platter to cool.
These will freeze very well. You may add chocolate to the batter if desired or you may add cherries to batter. Also good if you would like to dip them in chocolate to cover. Cookies should be light gold all over as well as edges; but do not let them get too brown. At other times of the year you may substitute flour for the potato starch. |
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PASSOVER GRANOLA
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Ingredients :
4 Cups Matzah Farfel
1/2 Cup Nuts (I use Walnuts and Almonds, can use more if desired)
3/4 Cup Shredded Coconut
1/2 Cup Honey
1/2 Cup Vegetable Oil
1 Cup Raisins
Pre heat oven to 350 degrees. Mix farfel, nuts and coconut in a bowl. Add honey and oil, mix well. Spead mixutre in a single layer on non stick baking sheets. Bake 20-30 minutes, stirring often to prevent burning. Remove from oven and add raisins. Mix well. Cool and store in an airtight container. Great for breakfast with milk, or for snacking right out of the container!
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