More Passover Recipes

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BROCCOLI KNISHES

From the Passover Lite Kosher Cookbook,

 

http://www.holidays.net/passover/recipes/pasbrock.htm

 

1 cup mashed potatoes

1/3 cup matzah meal

2 tbsp. potato starch

1/2 small onion, finely chopped

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.

Calories - 82; Saturated fat - 0 g.; Total fat - 0 g.; Carbohydrates

- 15 g.; Cholesterol - 0 mg.; Sodium - 124 mg.

 

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MATZO BALLS

 

http://euler.ecs.umass.edu/pass-veg/#Matzo%203

 

Ingredients:

1 box regular matzos

1/2 cup egg substitute (Eggbeaters, etc.)

2+ cups minced onion

1+ cups finely chopped fresh parsley

Salt to taste & lots of freshly grated black pepper

Matzo meal

Water or broth

Your best veggie broth (put lots of celery in)

 

Crush up matzos (the crackers) in bowl and cover with water. Let soak

1/2 hour or so. Then " squish up " through fingers until it is kind of

a dough.

Dry saute the onions in nonstick large deep pot (or saute them in a

greased large deep pot). Remove from heat when edges are brown and

liquid has mostly evaporated. Stir in " squished " matzos, then the

egg-likes, then the fresh parsley. Add matzo meal or water (or broth)

to get to the right consistency.

Add salt & pepper to taste--(or other herbs, or garlic if you like).

Refrigerate at least an hour, or overnight. Roll into 1 " balls. Cook

the matzo balls in boiling broth until they float to the top, or

about 10 minutes. Serve 1-3 in a bowl of your best veggie broth.

To make denser, add more meal, to make softer, add more water. You

might need to play with this--if you want it more " noodley " you can

add more egg-likes; we like them to sink like a stone in the pot,

then when they've cooked through, still have a dense consistency;

this is a matter of taste. Mix them up then cook a few " test balls in

salted water " & taste. Then add this or that - you know, like Mama

used to do!

 

 

MATZO BALLS #2

Ingredients:

1/2 cup matzo meal

1/2 tsp salt

3/4 tsp powdered instant broth (veggie)

2 Tbsp chopped parsley (optional)

dash of onion powder

3 egg whites [substitute]

3 Tbsp cold club soda

 

Stir the dry ingredients together. Stir egg whites, club soda, and

parsley slightly with a fork and pour over the dry ingredients. Mix

well and refrigerate at least one hour.

Form into 8 balls (1 1/2 inch diameter) and drop into a large pot of

boiling slated water or broth. Reduce the heat and simmer, covered,

for 30 minutes. Do not remove the lid during the cooking period.

Remove matzo balls with a slotted spoon and serve in soup.

[Note: I have not tried this recipe. In general, though, matzo balls

keep well in the fridge; just warm them up before serving in soup.]

 

 

MATZO BALLS #3

(From No Cholesterol Passover Recipes, by Debra Wasserman)

Ingredients:

1/4 cup matzo meal

1 Tbsp potato starch

Scant 1/3 cup water

 

Pinch of salt

Mix together and refrigerate 1/2 hour. Roll into 8 balls and drop

into boiling vegetable broth seasoned-water. Turn down heat and boil

gently for 20 minutes. Remove from water with slotted spoon and bake

for 10 minutes at 350 degrees on lightly oil-coated cookie sheet.

They can be made ahead and refrigerated until use. Do not put cold

matzo balls into warm soup; warm them up first by dunking in hot

water. Serve with vegetable broth.

This makes very small matzo balls, so plan on 3-4 per serving. Each:

Calories: 20.25

Fat: 0

Protein: less than 1 gram

Carbohydrates: 2 grams

 

 

SOUP NUTS

(From No Cholesterol Passover Recipes, by Debra Wasserman)

Ingredients:

1/4 cup matzo meal

1 Tbsp potato starch

just under 1/3 cup water

 

Mix ingredients together to form a ball of smooth dough. You may have

to add a little more water. Refrigerate for 15 minutes. Preheat oven

to 400 degrees. Remove dough from refrigerator and roll into small

1/2 inch diameter balls. Place on lightly oiled baking sheet and bake

for 35 minutes. at 400 degrees. For smoother looking soup nuts, toss

them into a pot of boiling water for 1/2 minute before baking.

Makes 18 nuts.

Calories per nut: 9

Fat: 0 grams

Protein: less than 1 grams

Carbohydrates: 2 grams

 

 

SEVEN VEGETABLE STEW

(Adapted from the Passover Gourmet Cookbook)

Ingredients:

2 onions

2 carrots

2 red peppers

2 ribs celery

1 cup mushrooms

2 zucchini

2 tomatoes

salsa - to taste (2-4 Tbsp)

1 cup tomato paste

1 cup water

1 Tbsp sugar

1/4 tsp salt

 

Cut onions, carrots, red peppers, celery, mushrooms and zucchini into

bite-size pieces. Saute in veggie broth for 5 minutes until still

slightly crunchy. Cut tomatoes into bite-size pieces and add the rest

of the ingredients. Cover and cook for 20 minutes on simmer.

This is delicious served over roasted potatoes. Serve as a vegetarian

main dish and vegetable side dish for others. This serves about 4

vegetarian entrees when served with other seder dishes. Increase or

substitute vegetables as desired.

 

 

CABBAGE SOUFFLÉ PUDDING

(Adapted from Deliciously Low, by Harriet Roth)

Here's a recipe that has become a Passover staple in my house. It

tastes remarkably like a noodle kugel. People won't believe it hasn't

got any noodles.

Serves 8----1 cup servings

 

Ingredients:

3 lbs green cabbage

3 apples, peeled, cored, and coarsely chopped

1 cup raisins

2/3 cup hot orange juice

1 Tbsp lemon juice

1/4 cup frozen unsweetened apple juice concentrate

1/3 cup broth

1/2 cup matzo meal

1 tsp cinnamon

8 egg whites [substitute]

1/8 tsp cream of tartar

1/2 tsp salt

cinnamon

nutmeg

 

Rinse cabbage, core and shred coarsely like wide noodles. Cover with

boiling water, add salt and bring to a boil. Simmer until tender,

about 20-25 minutes. Drain well and spread out to cool on a baking

sheet. Squeeze dry, by handfuls, and place in a large mixing bowl.

Add apples, raisins, orange juice, lemon juice, apple juice

concentrate, and broth and mix gently.

Sprinkle matzo meal and cinnamon over the cabbage mixture and

combine. Beat egg whites & cream of tartar in a separate bowl until

stiff (holds a peak). Fold egg whites into cabbage mixture and turn

into a 2-quart rectangular casserole that has been sprayed with

non-stick spray.

Sprinkle lightly with cinnamon & nutmeg and bake 1 hour in a 350

degree preheated oven.

Per serving: 204 calories, .7 gm fat

Submitted by Nancy F. Geiger, geigernf

 

 

BAKED STUFFED ZUCCHINI

Ingredients:

2 zucchini, cut in half lengthwise

small onion, finely chopped

4 Tbsp tomato sauce

1/2 tsp parsley

1 clove garlic, chopped

2 Tbsp matzo meal

 

Scoop out pulp of zucchini halves. Heat pulp, onion, sauce and spices

in a pan for 5 minutes. Add matzo meal to mixture and mix well.

Restuff zucchini with mixture. Place in a baking dish with a little

water on bottom. Bake at 450F for 30 minutes until zucchini shells

are soft.

 

 

SPINACH PIE

Ingredients:

1 large onion, chopped

3 medium carrots, grated

1 pkg. frozen chopped spinach

1/2 cup water

4 egg whites, beaten [substitute]

1/2 cup matzo meal

1 1/2 teaspoons salt

1/8 teaspoon pepper

 

Coat a 9-inch pie plate with cooking spray. Preheat oven to 375 F.

Cook onion, carrots, and spinach in the 1/2 cup water until spinach

is defrosted. Drain, let cool five minutes.

Move vegetable mixture to a medium bowl, and stir in the beaten

eggwhites, matzo meal, salt and pepper. Pour mixture into the pie

plate and bake 45 minutes.

This can be made ahead, refrigerated, and reheated.

 

 

VEGETARIAN " CHICKEN " SOUP

Ingredients:

7 carrots

salt & pepper

pinch safflower " saffron " (optional)

large onion with one clove inserted

2 large parsnips

7 cloves garlic

1 potato, quartered

5 stalks celery

1 bottle semi-sweet wine

1/2 bunch parsley

1 bunch fresh dill

 

Fill a big soup pot with water. Add the onion, carrots, parsnip, salt

and pepper, garlic. Bring to boil and then simmer for 1/2 hour. Add

potato, celery and wine and simmer 1/2 hour. Add parsley and dill and

simmer 15 minutes. Add more salt and pepper to taste.

The fresh dill is vital; it makes the soup practically

indistinguishable from the non-vegetarian kind, especially when

served with knoedlach.

Submitted by Garry Koenigsberg, Garrry

 

 

SPINACH AND EGGPLANT KUGEL

(From Something Different, by Dana Jacobi)

Ingredients:

2 lbs. eggplant, peeled, cut in 1-inch cubes

10-oz. frozen chopped spinach, defrosted

1 small onion, finely chopped

1 apple, peeled and shredded

1/2 tsp. salt

Freshly ground pepper

4 eggwhites, beaten [substitute]

1 piece matzo

 

Preheat oven to 400 degrees F. Spray a nine-inch square baking dish

and two non-stick cookie sheets with cooking spray.

Arrange the eggplant in a single layer on the cookie sheets. Cover

each one loosely with aluminum foil and bake for 10 minutes. Uncover

the eggplant and turn the cubes. Recover the pan with the foil and

switch the position of the pans in the oven.

Bake until the eggplant is soft when pierced with a knife but still

maintains its shape, 5-10 minutes. Place the eggplant into a large

bowl.

Reduce oven temperature to 350 degrees F. Squeeze the spinach dry.

Mix it with the eggplant. Add the onion, apple, and salt and stir to

combine. Mix in the eggwhites and season with pepper. Crumble in the

matzo and blend well. Spread the mixture in an even layer in the

prepared baking dish.

Bake at 350 degrees F, until the top is browned and crisp. Let the

kugel sit 10 minutes before cutting and serving hot or warm.

 

 

WINTER SQUASH WITH APRICOT STUFFING

Ingredients:

Vegetable oil spray

2 cups uncooked matzah farfel or 4 whole matzah, crumbled

1 cup chopped red onion

1/2 cup chopped celery (complete with leaves if possible)

1 garlic clove -- minced

1 1/2 cups vegetable stock

1/2 cup chopped dried apricots

1/4 cup chopped cashews (optional)

2 Tablespoons chopped fresh parsley

2 teaspoons ground black pepper

3 acorn squash (butternut, cut in half and deseeded, or small winter

squash)

 

The house will smell wonderful while you are baking this dish. Use a

selection of winter squashes to create variations.

Preheat oven to 375 degrees.

In a large pot, such as a Dutch oven, spray oil and allow to heat.

Add farfel, onion, celery, and garlic and saute for 6 minutes, or

until very soft. Add stock, apricots, and cashews (optional) and

simmer for 12 minutes, or until mixture is thickened. Stir in parsley

and pepper.

Place squash, cut side down on a baking sheet or shallow casserole.

Add water to cover 1 inch of the squash. Spray squash skin lightly

with vegetable oil. Bake for 20 minutes, until halfway cooked (still

fairly tough). (This can be done in a microwave also, cooking on HIGH

for 10-12 minutes.)

Remove squash from oven, turn upright and allow to cool for 5

minutes. Fill each squash half with stuffing. Bake for 50 minutes, or

until squash is soft (easily pierced with a knife).

Serve an entire half for an entree portion or one quarter for an

appetizer portion.

 

 

MUSHROOM MATZO FARFEL PIE

Ingredients:

1 tsp seasoned salt (you could use less)

1 cup hot water (I'll use a little veggie bouillon next time)

1 box (1 pound) matzo farfel

3 Tbsp broth for sauteeing

1 cup finely chopped onion

1 pound mushrooms, chopped

1 medium zucchini, finely chopped

2 stalks finely chopped celery (my addition)

1 1/2 Tbsp potato starch beaten with 6 Tbsp water (replacing 3 beaten

egg whites)

Freshly ground pepper to taste

 

Preheat oven to 350 degrees. Stir the seasoned salt into the water.

Combine with the matzo farfel in a heatproof mixing bowl and let

soak.

In the meantime, sautee the onion in broth over moderate heat until

soft. Add the mushrooms, zucchini and celery and saute until the

mushrooms are wilted.

Fold the potato starch mixture into the mushroom mixture, then into

the matzo farfel mixture. Season to taste with freshly ground pepper.

Pour into a greased 10 " tart pan or casserole dish. Bake, covered,

for 30 minutes. Uncover and bake another 15 minutes, or until the top

is browned. Let stand for 5-10 minutes before serving. Makes 6-8

servings.

(Matzo farfel is coarse crumbs made of matzo flour and can be found

in the Passover section at the supermarket. Matzo farfel is 110

calories and .5g fat per 1/2 cup, or ounce.)

Natalie Frankel

Milwaukee, WI

 

 

POTATO-CARROT KUGEL

Ingredients (serves 6-8):

6 large potatoes, peeled (about 4 lb)

4 carrots, peeled

1 large onion, peeled

4 egg whites (or replacement for 2 eggs)

1 1/2 tsp salt

1 tsp sugar

6 Tbsp matzo meal

1 Tbsp potato starch

1/2 tsp ground black pepper

2 Tbsp chopped parsley

Paprika

 

Preheat oven to 375 degrees F. Spray a pan that is about 9x9 inches.

Put one egg-replacement (or 2 egg-whites) into blender; start blender

at high speed. Add half of onion, three of the potatoes (cut up into

1-inch pieces) and two of the carrots (cut up into similar pieces).

Blend till smooth. Empty blender into large mixing bowl. Repeat with

other egg-replacement, and remainder of onion, potatoes, and carrots.

 

Stir in salt, sugar, matzo meal, potato starch, black pepper, and

parsley. Pour into pan, sprinkle top with paprika, and bake for 1

hour or until browned.

Spices can be varied according to taste.

For non-Passover use: Replace matzo meal & potato starch by 4 Tbsp

flour.

 

 

SWEET POTATO KUGEL

(From No Cholesterol Passover Recipes, by Debra Wasserman)

Serves 12.

Ingredients:

6 small sweet potatoes, peeled and grated

3 apples, peeled and grated

1 cup raisins

1 cup matzo meal

2 tsp cinnamon

1 cup fruit juice or water

 

Preheat oven to 375 degrees. Mix ingredients together. Press into

large baking dish. Bake 45 minutes at 375 degrees until crisp on top.

Serves 12.

Calories per serving: 156

Fat: less than 1 gram

Protein: 2 grams

Carbohydrates: 38 grams

 

 

VEGETARIAN KISHKE

(Adapted from The Lowfat Jewish Vegetarian Cookbook, by Debra

Wasserman)

Ingredients:

6 small sweet potatoes, peeled and grated

2 stalks celery, chopped

2 carrots, grated

2 onions, peeled and minced

2 cups water

1/4 cup vegetable broth

4 cups matzo meal

1 Tablespoon paprika

2 teaspoons garlic powder

1/4 teaspoon pepper

1 teaspoon salt

 

Preheat oven to 350 degrees.

Mix all the ingredients together in a large bowl. Spoon 1/4 of

mixture onto a large piece of aluminum foil. Roll mixture in foil

into an 8-inch cylinder. Do the same with the remaining mixture to

form four 8-inch cylinders. Place cylinders on cookie sheet and bake

in a 350-degree oven for 45 minutes. Turn cylinders over and bake 45

minutes longer. Remove foil and serve kishke sliced and warm, as a

side dish.

Submitted by Erica, naughyde

 

 

LEEK, POTATO & MATZO GRATIN

Ingredients:

1 red bell pepper, diced

1 cup hot water

6 oz soy milk

2 large leeks, white part chopped

5 mushrooms, sliced

3 matzos, broken

4 potatoes, baked, peeled, sliced

Minced chives or green onions for top

Salt, pepper, garlic, etc. to taste

 

Preheat oven to 350F. Add leeks to skillet and saute in a little

water, cover until wilted. Add red pepper saute 5 min. Combine matzos

with water in bowl, soak 3-5 min. until soft. Drain, squeeze out

excess water. Combine leek mixture and matzos with remaining

ingredients, except chives. Stir until fully mixed. Pour into a

lightly sprayed shallow 2 qt. casserole. Sprinkle chives over top.

Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and

cut.

 

 

MATZA PIZZA

Ingredients:

1 matza

tomato paste

choice of toppings: mushroom, onions, peppers, artichokes, fresh

tomatoes, sun-dried tomatoes

choice of seasonings: fresh garlic, oregano, basil, thyme, rosemary

 

Spread tomato paste over matza. Add your choice of toppings and

seasonings. Finish with fat-free cheese, if desired.

Bake in preheated 350 degrees F oven about 7 - 9 minutes or until

cheese is melted.

 

 

TZIMMES

Ingredients:

6 cups raw sweet potatoes, peeled and sliced (about 2#)

6 cups sliced, unpeeled cooking apples, such as Rome (about 1.5#)

1.5 cups scraped, sliced carrots

1 cup small, pitted prunes, cut in half

2 tsp grated orange peel (colored zest only--about 1 orange)

1/4 cup unsweetened orange juice (about 1 orange)

2 Tbsp light brown sugar (I used 1 Tbsp)

Dusting of ground cinnamon or cinnamon and ground ginger

 

Preheat oven to 350. Prepare 9x13 baking pan with spray coating.

Layer half of the potatoes in bottom of pan, overlapping edges.

Repeat with half of apples, then spread over these half of the

carrots and prunes. Repeat layers. Combine remaining ingredients and

drizzle evenly over the layers.

Cover securely with a sheet of aluminum foil. Pierce with 8 1 " slits

as steam vents. Bake for 1 - 1.5 hours, or until steamed and tender.

 

 

PASSOVER BROCCOLI KNISHES

(From the Wisconsin Jewish Chronicle)

Servings: 6

1 cup mashed potatoes

1/3 cup matzo meal

2 TB potato starch

1/2 small onion, finely chopped

2 egg whites *note

1/2 teaspoon black pepper

1/4 teaspooon salt

1 cup steamed broccoli, finely chopped

A few drops of oil (optional)

*note - Or use 1/4 cup Passover egg substitute

 

Preheat oven to 375 degrees F.

In bowl, combine all ingredients except broccoli and oil. Stir well,

then knead until thoroughly combined and the texture of dough. Divide

into 6 portions. Flatten each portion into a 4 " round, pressing down

with waxed paper to flatten. Put 1/6 of the broccoli mixture into

each circle, fold over and press edges to seal.

Spray a cooking sheet with oil, or use a teflon sheet. Arrange

knishes on a single layer and place on bottom rack of oven. Bake 15

minutes on each side. Serve hot.

 

 

CHAROSET

Ingredients:

4 chopped apples (peeled and cored)

2 tsp cinnamon

2-3 drops of almond extract

a few drops of kosher wine

 

Mix together and refrigerate covered overnight to combine flavors.

(Adjust spices to taste.)

 

 

PASSOVER VERY FUDGY BROWNIES

Preheat oven to 325 degrees. Lightly grease an 8 " x 8 " glass pan.

Mix together in mixing bowl:

2 Tbsp potato starch beaten with 3 Tbsp water

1 cup sugar

1/4 c. unsweetened cocoa powder

dash of salt

Add:

1 mashed ripe banana

1/4 cup unsweetened applesauce

1/2 cup matzo cake meal*

1/4 cup raisins

 

Bake 25-30 minutes. Cut when cool.

*If you don't have matzo cake meal, just put some matzo meal in a

blender to make it a bit more fine than matzo meal.

(Note: The water and potato starch mixture is a replacement for

Ener-G egg replacer, which is not pesach, as it contains tapioca

flour and baking powder. Its main ingredient is potato starch.)

Submitted by Natalie Frankel, Milwaukee, WI

 

 

NO-CHOLESTEROL ENGLISH TRIFLE

Here is a recipe for my all-time favorite Passover dessert. It is

fairly time consuming to make, but if you make the effort you will

have a magnificent dessert. The recipe was developed by Leslye

Michlin Borden and published in the LA Times in 1991.

Ingredients:

1 recipe No-Cholesterol Passover Angel Food Cake (recipe follows)

Up to 1 cup Passover Sherry

2 cups sliced strawberries

2 bananas, sliced

2 cups fresh pineapple, cut into chunks, or the Kosher for Passover

canned equivalent

2 oranges, peeled and broken into sections

4 kiwis, peeled and sliced

1 recipe No-Cholesterol Passover Orange Pudding (recipe follows)

 

Cut cake in 1-inch fingers. Let stand uncovered for a few hours to

slightly dry out. (Trifle is usually made with stale cake.) Arrange

cake fingers around bottom and sides of deep glass bowl or trifle

dish. Sprinkle with 1/3 cup Sherry. Arrange about 1/2 the sliced

fruit on and around cake fingers. Pour over 1/2 of pudding. Add

another layer of cake fingers. Sprinkle with more sherry. Pour over

remaining pudding. Cover and refrigerate until fully chilled and

ready to serve.

To serve, heap remaining fruit on top of trifle. Serve at once. Makes

20 servings.

Per serving: 210 calories; .5 grams fat

 

 

NO-CHOLESTEROL PASSOVER ORANGE PUDDING

Ingredients:

1/2 cup sugar (can use less sugar)

4-1/2 Tbsp Passover potato starch

4 cups strained orange juice

1 tsp grated orange zest

 

Combine sugar & potato starch in medium saucepan. Slowly pour in

orange juice, stirring with whisk if necessary, to prevent lumps from

forming. Add zest.

Cook over low heat, stirring constantly until mixture is smooth and

thickened, about 20 minutes. Cover & chill before using. Can be made

a day ahead.

 

 

YAM PUDDING

Ingredients:

3-4 large yams

1/4 cup fresh-squeezed orange juice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

slices of blood oranges (or other citrus fruit) for garnish

 

Individually wrap yams in heavy duty aluminum foil and bake at 350

for 3 hours. This will " carmelize " the pulp giving it a smooth, sweet

flavor. Cool yams overnight in refrigerator. Remove foil and yam

skins (they should fall off) and put pulp in food processor. Add

juice, cinnamon, and nutmeg to food processor and blend for 8-10

minutes until pudding is light and fluffy. Chill and serve in

individual dessert dishes garnished with fruit.

 

 

FRUIT SPREAD

(From No Cholesterol Passover Recipes, by Debra Wasserman)

Ingredients:

8 oz. mixed dried fruits (be sure to use some raisins)

1 large apple, cored and chopped

1/2 tsp. cinnamon

1 Tbsp. matzo meal

 

Place dried fruit in saucepan in enough water to cover fruit. Cook

over medium heat until the fruit is soft and plump. Cool and place

fruit and any remaining liquid in a food processor bowl. Add apples

and blend until as smooth as desired. Stir in cinnamon and matzo

meal.

12 servings.

Per serving: 61 calories, less than 1 gram fat.

 

 

STRAWBERRY-RHUBARB COMPOTE

(From The Jewish Vegetarian Year Cookbook, by Roberta Kalechofsky and

Rosa Rasiel)

Ingredients:

2 cups 3/4 " rhubarb slices (10 ounces by weight)

2 medium apples peeled, cored, finely diced

1/3 to 1/2 cup sugar

1/2 to 3/4 cup water

1 quart strawberries, hulled and halved

 

In a heavy-bottomed 3 quart saucepan, combine rhubarb, apple, 1/3 cup

sugar, and enough water to cover. Bring to the boil, lower heat and

simmer about 10 minutes, stirring occasionally. When fruit is tender,

mash apples and rhubarb into a sauce. Add berries and stir about 5

minutes over low heat. Taste, add sugar as desired. Serve warm or

cold, as a compote, or as topping for cake or tofutti. Serves 8 as a

compote, more as a topping. For Purim, serve as a sauce for rice.

 

 

FARFEL KUGEL

Ingredients:

1 cup matzo farfel

1 cup hot water

1/2 cup sugar

3 egg whites, stiffly beaten [substitute soy]

2 large apples, grated

lots of cinnamon

touch of nutmeg

 

Preheat oven to 375 F.

Combine the water and farfel. Add the sugar, spices, and apple. Fold

in the egg whites. Pour into a small sprayed baking dish and dust

with a bit more cinnamon (or perhaps a cinnamon sugar combo...the

dessert isn't overly sweet). Bake for 45 minutes.

 

 

PASSOVER GRANOLA

Ingredients:

2 cups matzoh farfel

1/2 cup walnuts, chopped

2/3 cup honey [substitute]

1/4 tsp cinnamon

1/2 cup raisins

1/4 cup pitted dates, sliced

1/4 tsp salt

 

Preheat oven to 325 degrees F. Place ingredients in a large bowl,

stirring with a spoon until well mixed. Using a nonstick shallow

baking pan, spread mixture evenly inside. Bake for 90 minutes, until

mixture browns. (Watch carefully after an hour to make sure it does

not get too brown.) Cool. Store in an airtight container. Yield: 5

cups.

 

 

PASSOVER VEGETABLE LOAF

http://www.jewish-food.org/recipes/pasveglo.htm

Yield: 4 servings

3 Tablespoons 'butter' or margarine

1 Medium chopped onion, optional

1 1/2 Cups grated carrots

3 eggs [substitute]

3/4 Cup matzoh meal

1/2 Cup chopped green pepper

1/2 Cup chopped celery

1 (10 oz.) pkg. frozen chopped spinach

1 1/2 Teaspoons salt

1/8 Teaspoon pepper

 

Cook spinach and drain. Saute pepper, onion, celery and carrots about

10 minutes in butter or margarine. (When omitting onion, recipe is

sweeter.) Combine spinach with sauteed vegetables. Add eggs, salt,

pepper, and matzoh meal. Bake in greased loaf pan pyrex at 350

degrees for one hour.

 

 

 

PASSOVER VEGETABLE PATTIES

http://www.jewish-food.org/recipes/pasvegp.htm

Serving Size : 6

1 cup finely chopped green bell pepper -- cooked

1 cup grated carrots -- tightly packed

1 cup chopped fresh spinach -- tightly packed

2 medium potatoes -- boiled and mashed

1 tablespoon grated onion

1 tablespoon minced parsley

1 teaspoon salt

dash pepper

1 cup matzoh meal

Vegetable shortening -- for frying

 

Combine all vegetables in a mixing bowl.

Add egg substitute, one at a time, mixing well after each addition.

Season to taste with salt and pepper.

Stir in matzo meal and let stand 30 minutes in the refrigerator.

Form into patties 3 -1/2 inches in diameter.

Pan fry, browning on both sides. Drain on paper towels. Serve hot.

NOTES : This would be a great low fat dish if you use a non stick pan

with a teaspoon or two of oil.

 

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BEETS IN ORANGE SAUCE

http://www.jewish-food.org/recipes/beetora2.htm

Yield: 8 Servings

1 tb Matzo meal

1 tb Potato starch

2 tb Oil

1/4 c Beet juice, from cooked beets

1 tb Sugar

1/2 ts Salt

ds Pepper

2 ts Orange peel, grated

4 c Beets, cooked, shredded

 

Combine matzo meal, potato startch and oil in a saucepan. Stir in

orange juice, beet juice, sugar, salt, pepper and orange peel. Over

medium heat, cook mixture, stirring constantly, until smooth and

slightly thickened. Add beets; heat thoroughly

 

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FatFree Recipes

http://www.sunvalleyfinefoods.com/Jewish1.htm

 

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