Passover Favorites

[Guest guest]

Does anyone have some that they would like to share? We seem to eat a lot of

quinoa, salad and " matza pizza " (matza with sauce, cheese and veggies.

 

This is a fun recipe we tried last year, and will likely have again:

 

MATZAH SPRING ROLLS

 

This is certainly not classically Jewish, but a wonderful alternate

Matzah dish for Passover (and around the year)

 

12 prepared matzah (soaked)

2 tablespoon sesame oil (if available for Passover)

3 medium onions, grated

4 stalks celery, finely sliced

4 medium carrots, peeled and grated

1 small cabbage (Napa), grated

1 tablespoon black pepper

2 tablespoons salt

8 tablespoons margarine, softened

1/4 cup sesame seeds (if available for Passover)

 

In medium size, non-stick skillet, place oil over medium heat. Simply

saute, in order, onions, vcelery, carrots, and cabbage for about five

to ten minutes.

After all vegetables have become limp, add black pepper and continue

to saute for another two minutes. Let cool and set aside.

 

Cut prepared matzah into fourths (trim the sides of the pieces if you

wish). Lightly brush softened margarine on both sides of prepared

matzah quarters.

Place about one tablespoon of cabbage mixture in lower center of

matzah end and roll up firmly. Place one roll at a time onto a

greased cookie sheet, seam side down.

Repeat until cookie sheet has been filled with spring rolls.

Sprinkle sesame seeds over spring rolls and bake in preheated oven

(400F) for about 30 to 40 minutes, or until golden brown.

 

When it's not Passover, you can add 1/4 cup Soy Sauce (omit salt),

after vegetables are translucent.

Serve spring rolls with your favourite mustard sauce or simply heat

about 1/4 cup of your favorite jam with one tablespoon of lemon juice.