Passover

Break matzos into 4 squares. Dip into beaten eggs. Mix onions, seasoning, with cottage cheese. Add leftover egg with cheese. Melt butter in (jellyroll) pan on tin foil. Put matzos in pan, spread cheese mixture on top. If cheese is not firm after baking put under broiler watch carefully.

Bake at 350° for 15 minutes.

Variation: Add 1/2 cup light raisins or dried sweetened cranberries to first 4 ingredients.

MATZOH BREI

Barbara Leeman

2 whole pieces matzoh
hot water
2 eggs
1/2 teaspoon salt
oil for frying
sour cream
sugar and cinammon mixed

Crack matzohs in large bowl. Pour hot water over matzohs with enough water to fully moisten the matzohs. Mix matzoh to absorb the hot water. Add eggs and salt and mix well. Heat oil in 7-inch frying pan, then add matzoh mixture, and fry on both sides until crispy. Remove from pan, and top with sour cream, or sugar and cinammon mixture, or both.

MATZOH MEAL PANCAKES

Barbara Leeman

1/2 cup matzoh meal
3 eggs
1 tablespoon sugar
1 teaspoon salt
3/4 cup water
oil for frying

Beat eggs thoroughly. Mix matzoh meal, sugar, and salt, and combine with eggs. Add water. Drop mixture on greased frying pan or griddle, tablespoon by tablespoon. Brown on both sides. Yields 12-16 fluffy pancakes.

PASSOVER BAGELS

Harriet Paris

(makes 12 bagels)

1/3 cup oil
2/3 cup boiling water
1 tablespoon sugar
1/2 teaspoon salt
1 cup matzoh meal
3 eggs

Mix first 4 ingredients in saucepan and bring to a boil. Remove from stove. Add matzoh meal all at once. Add eggs one at a time. Beat well after each egg is added. Let stand 10 minutes. Roll into 12 balls and put holes in middle with wet finger. Place on greased pan. Bake in preheated 400° oven for 20 minutes. Reduce heat to 350° and bake 15 minutes more. Sprinkle with cinnamon and sugar if desired. To check if your dough has risen properly, gently dent it with your finger. If the dent remains, the dough is ready. If the dent fills up and disappears, allow the dough to rise longer.

Variation: Add 1/2 cup light raisins or dried sweetened cranberries to first 4 ingredients.

PASSOVER CHEESE BLINTZES

Marjorie Milkes and Marina Singer

3/4 cup cake meal or matzoh meal, finely sifted
1/2 teaspoon salt
1 1/2 cup water
3 eggs

Beat eggs, add cake meal and water alternately, mixing thoroughly. Put 3 tablespoons batter in hot greased skillet, spreading it out as thin as possible by tilting pan. Fry until set on one side then turn over to fry just a few seconds on other side, and remove from pan. Spread with cheese filling, fold top over cheese, then fold sides and roll up. Fry in small amount of oil when ready to eat.

Can be frozen before frying to eat. Thaw first before frying.

Cheese Filling: Mix thoroughly 1 pound Farmer's cottage cheese, 1 egg and salt to taste.

Option: 8 ounce Philadelphia cream cheese can be added.

HUEVOS HAMINADOS OR SEPHARDIC STYLE BAKED EGGS

Denise Tepler

(makes about 30 balls)

18 eggs
brown skins from 10 to 15 onions
1/2 cup ground coffee
4 tablespoons olive oil
1 teaspoon salt
heavy covered oven-proof pan such as a cast-iron Dutch oven

Cover bottom of pan with onion skins. Lay whole eggs on top of skins and cover with another layer of skins. Sprinkle with coffee and salt. Drizzle oil over all. Fill pan with water to cover ingredients. Put lid on tightly and place in 250° oven to bake for at least 8 hours or overnigh.

Traditionally served at a Sabbath Desayuno meal or on Passover on a platter with chunks of feta cheese and olives.

INSTANT MATZO BALLS

Rea Turet (from Sara Kasdan)

(serves 8)

3 eggs, separated
3/4 matzoh meal
1/2 tablespoon melted schmaltz or oil (optional)
2 heaping tablespoons minced parsley (optional)
1/2 teaspoon pepper
1/2 teaspoon salt

Beat egg whites until stiff. Beat egg yolks until light yellow. Fold beaten yolks into whites. Fold in matzoh meal, salt and pepper. Stir in melted schmaltz and parsley and let stand 5 minutes. Drop from a tablespoon into rapidly boiling broth. Cook for 15 to 20 minutes, until light and floating on the top.

IRENE'S MATZO BALLS

Susan White..."It came from an old friend, Irene (Samson) Gresia who lives in Seattle. She's a lst generation Holocaust survivor. It was her grandmother's recipe and was used many generations before (they were German Jews)."

5 tea matzos
1 small onion, chopped fine
2 eggs
2 tablespoons matzoh meal
pepper, salt, chopped parsley
pinch each of nutmeg and ginger
1 tablespoon chicken fat

Break up matzos in pieces...soak in water for 1/2 hour. Drain and press out as much water as possible. Saute onion in chicken fat until yellow, addmatzos and cook slowly, mashing with a fork all the time until most of the moisture is out. Beat the eggs well, add to matzoh mixture after it cools. Add seasonings and meal and blend. Let it stand 15 minutes. Roll into small balls with chicken fat on fingers. Place on platter in refrigerator until ready for use. Drop balls into 4 cups of boiling salt water or soup and cook for 30 minutes covered.

Very light and fluffy and absolutely yummy.

Note: You can also add some chopped almonds if desired.

LOW-CHOLESTEROL MATZO BALLS

Denise Tepler

(makes about 30 balls)

2 containers Egg Beaters (equivalent to eight eggs)
1 cup seltzer
3 tablespoons olive oil
3 tablespoons canola oil
1 teaspoon pareve "chicken" style soup mix
2 cup matzoh meal
salt and pepper to taste

Beat egg substitute and soup mix together. Add seltzer, oil, salt and pepper (fresh ground is best) and stir. Add matzoh meal, stirring again until well combined. Cover and refrigerate 1 hour or more. Note: Unlike most recipes, I make my matzo balls directly in the soup. These kneidlach can also be used in vegetarian soups as they contain no schmaltz or chicken broth. Bring soup to simmering boil. Roll matzog mixture into balls with your hands and drop into soup. When all batter has been used cover the pot and simmer for 1/2 hour. Serve immediately for lightest matzo balls.

MATZOH BALLS

Marilyn Weinberg

(makes 20 balls)

2 eggs
1/4 cup water
2 1/2 tablespoons melted margarine
1/2 teaspoon salt
dash pepper
1/2 cup matzoh meal

Combine eggs with water, melted shortening, salt and pepper. Mix well. Add matzoh meal and stir thoroughly. Put in refrigerator for 1 hour to solidify. Form into balls and drop into boiling soup. Cook 20 minutes.

MATZOH BALLS (KNAIDLACH)

Diane Powell

(makes about 15 balls)

3 tablespoons chicken fat or oil
4 eggs
1 cup matzoh meal
1 teaspoon salt
2 tablespoons chicken soup stock
2 tablespoons seltzer (carbonated water)

Blend matzoh meal and salt. Beat eggs and add chicken fat. Combine egg mixture and matzoh meal mixture until well blended. Add chicken soup stock and seltzer and mix well. Cover and refrigerate 20 minutes. Bring soup or 1 1/2 quarts of water to a boil. Form matzoh mixture into about 1 inch diameter balls and drop into boiling liquid. Cover and simmer 30 minutes.

WHOLE WHEAT (LOW-CHOLESTEROL) MATZO BALLS

Denise Tepler

2 cups whole wheat matzo meal
2 whole local eggs beaten
8 egg whites
2 tablespoons (KP) chicken or veggie broth
3 tablespoons canola oil (Maine made is good!)
salt and pepper
1/3 cup plain seltzer

Beat together whole eggs, egg whites, cool broth, a few grind of fresh pepper, a pinch or two of salt, and canola oil. Combine with matzo meal in a large bowl. Add the seltzer and stir in gently till fully combined. Cover and refrigerate for at least 90 minutes. Cook in a covered pot of boiling broth or salted water for about 30 minutes. Serve immediately or remove from pot while still fluffy, cool and refrigerate to add to soup later.

CHAROSETS

Peter Felsenthal and Jennifer Litchfield

(makes about 4 cups)

6 tart apples, cored & grated
2 cup shelled blanched almonds, ground or chopped
1/4 cup walnut meats, ground or chopped
3 tablespoons honey
1 teaspoon cinnamon
1 teaspoon fresh ginger, grated
3-4 tablespoons lemon or orange juice
Passover wine

Mix ingredients well, adding wine to reach desired consistency. This will darken in the refrigerator but still tastes wonderful!

CHAROSETS

Evelyn Panish

1 pound package plus an additional cup of shelled walnuts
2 1/2 pounds of Macintosh apples (approximately 10 apples)
1 1/2 cups Manischewitz Concord Grape wine
1 1/2 cups honey
1 teaspoon cinnamon

I use a Cuisinart (regular blade) to chop the nuts and the shredder blade for the apples. Mix all together. Add a little salt to taste. Voila!

CHAROSETS

Rea Turet

1 cup walnut pieces
2 cup apples
1/2 cup dates
1/2 cup raisins
1/2 dried apricots
1/2 teaspoon dried ginger
2 teaspoons cinnamon
1/4 cup sweet kosher wine

Coarsely chop the apples separately. Chop the nuts, dates, raisins and apricots together. Add to the apples. Add the wine and spices to the mixture. Taste to correct seasonings.

SEPHARDIC CHAROSETS

Denise Tepler

1 cup pitted dates
1 cup walnuts
1 cup Passover wine

Process small amounts of each ingredient together in a food processor until a smooth paste - like consistency is created. Delicious and it really looks like mortar.

TURKISH (SEPHARDIC) CHAROSETS

Denise Tepler

(serves 10)

1 pound raisins
1/2 pound dates
1/2 pound apricots
2 cup water
1/4 cup sugar
1/4 cup chopped pecans
1/2 cup Passover wine

Soak dried fruit in cold water for 1 hour. Add sugar and let stand 15 minutes. Divide the mixture into thirds and rough chop. Put fruits and any liquid into saucepan and simmer 20 minutes until liquid is absorbed. Allow to cool - then add pecans and wine.

EGGPLANT CASSEROLE

Denise Tepler

This is a great vegetarian supper with a tomato salad or a side dish to serve with other milchich items.

3 large eggplants (or 4 smaller ones)
4 eggs or equivalent egg substitute
    (I use eggbeaters or all whites)
1 cup Grated Kasseri Cheese or 3/4 cup grated sharp cheddar
    and 1/4 cup romano cheese
1/2 cup crumbled feta (lowfat or nonfat is fine
    but real sheep's or goat's milk feta tastes best)
1 cup matzah meal
3 cloves of garlic and garlic press
1/2 teaspoon grated nutmeg
1 tablespoon olive oil and live oil spray for pan

Roast eggplants in 375° oven until softened (1/2 hour or so). Scoop flesh from eggplants and puree in food processor (discard eggplant skins). Combine eggplant puree, eggs or substitute, cheeses, matzah meal and nutmeg. Press garlic into mixture. Add olive oil. Stir well to combine. Spray a large casserole dish or glass oven dish. Pour eggplant mixture in greased pan and bake for about an hour at 375° until firm.

PASSOVER LASAGNA

Marina Singer

(serves 8)

5 sheets matzo
4 eggs
3 ounces mozzarella cheese
2 10-ounce cans tomato sauce
salt and pepper to taste

Pour very hot water over matzo. Drain carefully. Beat eggs with salt and pepper. Pour over matzoh in lasagna casserole dish. Alternate sauce, matzo, cottage cheese, and mozzarella. Bake at 350° for 20 minutes.

FISH IN LEMON SAUCE

Denise Tepler

filets of white flaky fish such as flounder or haddock (6-8 ounces per person)
2 tablespoons extra virgin olive oil per pound of fish
2 cloves of garlic per pound of fish, crushed
1 teaspoon of turmeric per pound of fish
1 bunch of flat leaf parsley, finely chopped
1 egg per pound of fish
juice of 1/2 lemon per pound of fish

At least 1 hour before cooking (up to 4 hours before) - rinse the fish filets and pat dry. Place them in a refrigerator container with a lid or a large zipper-type plastic bag. Add the olive oil, crushed garlic cloves, turmeric, and parsley and toss until the fish is well coated. Refrigerate. When ready to cook, heat the oven to high (400-425°). Place the filets, skin side down in a large glass or ceramic baking pan. Cook in a hot oven for 10 to 20 minutes depending on the thickness of the fillets. While the fish cooks, beat together the egg and lemon juice until well combined. Remove the fish from the oven (but don't turn it off yet!)

Pour the egg/lemon mixture over the filets and shake the pan to distribute evenly. Return to the oven for 1-2 minutes. Serve on a blue or green platter to show off the beautiful color of the sauce.

PASSOVER LASAGNA

Rabbi Ruth Smith

(serves 6)

3-4 pieces matzoh
little bit of milk
1 pound cottage cheese
2 eggs
10 1/2 ounces tomato paste
small can of tomato sauce (for the top)
1/2 pound cheese
garlic, chopped
salt
pepper
1 box frozen spinach
nutmeg
sauteed mushrooms

This is a very easy way to make something different for Passover. I have also adapted it for the rest of the year. I use the 9 inch square foil cake pans. Beat eggs in a medium sized bowl. Add cottage cheese and spices. Add the tomato paste. Mix and put aside. Wet the matzoh in milk on both sides. Put some of the tomato sauce in the foil pan. Then put one piece of matzoh down. Add 1/2 the mixture over the matzoh. Add half of the spinach on top of that. (I use frozen spinach and I sprinkle nutmeg in it.) I also put the mushrooms down on this layer. Lay down another piece of matzoh and the other half of the mixture. Then put on the last piece of matzoh, the cheese and the tomato sauce. Bake for about an hour at 350°.

Additional suggestions: I don't use much cheese in this in order to make it low calorie. I use tomato paste instead of sauce so that it doesn't get too watery. Noodles can be substituted to make it a regular meal. When I make it during the rest of the year I make it in a lasagna pan and I make twice the recipe.

SPINACH MATZA

Donnie Spiegelman-Boyd

This is a Shephardic recipe from my mother's side of the family:

Butter a baking dish well. Soak 2-3 matza boards (depending on what size dish you use - you don't want overlapping) in some water until softened. Place in bottom of dish. Steam 1 pound of fresh spinach (I don't use frozen spinach, but there is no reason why you couldn't). Drain well. Mix with 6-8 ounces crumbled feta, 1/2 finely chopped onion and 2 eggs. Season with pepper and garlic powder if desired. Spread over matza. Soak 2-3 additional boards of matza until soft and place on top of spinach mixture (like a sandwich). Beat 2 eggs and pour on top. Dot with butter. Bake, covered, at 325° for 30 minutes.

SWEET POTATO PUFFS

Barbara Leeman

6 medium sweet potatoes
1 medium onion
3/4 cup ground nuts
1/2 teaspoon salt
oil for frying

Peel and cut up sweet potatoes. Peel and dice onion and saute in oil in 4-quart pot until lightly browned. Add sweet potatoes and just enough water to cover. Cook over medium flame until soft. Drain and mash sweet potatoes. Add 1/2 cup nuts and the salt, mix well, and form into balls. Flatten slightly on lightly greased cookie sheet and sprinkle tops with remaining ground nuts. Bake at 350° for about 45 minutes until slightly brown. Variation: Place a slice of fresh pineapple in center of puff before serving.

DERMA (MOCK KISHKA)

Joanne Rosenthal

(enough for 15-20 as a side dish)

1/2 cup grated carrots
1 large chopped onion
1/2 cup chopped celery
2-3 cloves crushed garlic
3 cups egg matzah - crushed
2 eggs, beaten
1 cup margarine, melted
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon herbal seasoning (such as "Bells" or "Mrs. Dash")

Combine all ingredients, (food processor is o.k!). Place 2, 12 inch pieces of aluminum foil on counter. Shape mixture into 2 logs about 10 inches long, and place on foil. Roll foil over logs, loosly for steaming. Bake 45 minutes at 350°. Slice and serve.

Gefilte Fish

Lola Lea

(makes 30 servings)

2 pounds haddock
1 pound cusk
1 pound hake
1 pound salmon
4 large carrots
5 medium onions, sliced
canola oil
1/3 bunch parsley
3/4-1 box fresh tarragon
7 eggs
1 1/2 cup matzo meal
1/2 cup white wine
salt, pepper, sugar

Mix matzo meal and wine in large bowl. Saut� onions in oil until soft, seasoning with salt and pepper as they cook. Grate carrots. Process grated carrots, parsley, tarragon, onions and eggs then add to matzo meal mixture. Process fish. Mix fish and vegetables; add salt and pepper and sugar. Microwave or saut� a small amount to check seasonings. Adjust seasonings if necessary. Oil 3 large loaf pans with canola. Cover loaf pans with oiled foil. Place in water bath and bake for 45 minutes at 320° or until internal temp is 165°. Chill and slice. Serve slices on a bed of greens with freshly grated horseradish.

May be made 2-3 days in advance.

MATZO, MUSHROOM, AND ONION KUGEL

Barbara Leeman

10 (6-inch) matzoh crackers
2 1/2 cups chicken broth
1 cup hot water
1/4 cup vegetable oil
3 cups diced onion
2/3 cup grated carrot
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
2 (8-ounce) pkgs presliced mushrooms
2 tablespoons parsley
4 large egg whites
2 large eggs
cooking spray

Preheat oven to 375°. Place matzoh crackers in a single layer on baking sheet, bake at 375° for 5 minutes or until lightly browned. Break crackers into small pieces, and place in a large bowl. Pour chicken broth and water over matzoh; let it stand 10 minutes, stirring occasionally.

Heat oil in a large nonstick skillet over medium heat. Add onion, cover and cook 5 minutes. Add carrot and next 6 ingredients (carrot through mushrooms) to pan, cover and cook 5 minutes or until onion is tender.

Add mushroom mixture and 2 tablespoons parsley to matzoh mixture, stirring well. Combine egg whites and eggs in a bowl, stir with a whisk. Add egg mixture to matzoh mixture, stir well.

Press matzoh mixture into a 10-inch deep-dish pie plate coated with cooking spray. Bake, covered, at 375° for 20 minutes. Uncover and bake an additional 18 minutes or until lightly browned. Let kugel stand for 5 minutes, and cut into wedges.

MIDDLE-EASTERN GREEN BEANS

Denise Tepler

3 tablespoons extra virgin olive oil
1 large sweet onion, peeled and chopped
2 1-pound bags frozen organic whole green beans
32 ounces chopped canned or jarred tomatoes (low-salt)
2 teaspoons ground allspice

In a large covered skillet, heat the olive oil and add the onion. Saute the onion, stirring frequently, until it is translucent and beginning to brown on the edges. Add the green beans, stir, and cover. Cook, stirring occasionally, until beans are softened. Add the tomatoes and the allspice, stir well to combine. Cover and cook for 20 minutes or more until the green beans are well stewed and the tomato spice mixture is thickened. Tastes even better the next day.

MOCK CHOPPED LIVER

Lori and Irwin Brodsky

1/2 pound chopped mushrooms
1 small chopped onion
3 tablespoons vegetable oil
1 cup chopped walnuts
1 tablespoon water

Saute mushrooms and onion over medium heat. Add all ingredients into a food processor until blended, but not smooth. Season with salt and pepper.

PASSOVER STUFFING

Rabbi Ruth Smith

(makes enough to stuff 1 bird)

4 matzoh, crushed
1/2 pound mushrooms, sliced
2 tablespoons oil or parve margarine
salt to taste
sage/poultry seasoning
1 onion, diced
1 large stalk celery, diced

Saute onions and add the mushrooms. Add them to a bowl with matzoh chopped up in it. Add celery and seasonings. Bake it in a turkey or chicken if you are having one. If not, it can just be baked in the oven for an hour at 325°.

POTATO KNAIDLACH

Marina Singer

(serves 4 to 6)

3 eggs
3 tablespoons fat
1 teaspoon salt
2 medium potatoes, cooked and mashed
3 tablespoons water or chicken soup
dash of pepper and cinnamon
1 cup matzoh meal

Boil potatoes and mash very fine. Beat eggs into potatoes, add remaining ingredients and set aside for 2 to 3 hours. Wet hands with water, form mixture into small balls and cook in salted water or chicken soup for 30 minutes. Serve in hot soup.

QUINOA RISOTTO (not for Seder meals)

Denise Tepler

1 tablespoon extra virgin olive oil
2 cups finely chopped fresh mushrooms
1 1/2 cups quinoa
1/2 cup red quinoa
1 ounce dried porcini mushrooms
1 cup water
1/2 cup dry white wine
2 1/2 cups veggie broth
1/2 cup grated parmesana reggiano cheese

Begin by soaking the dried mushrooms in a bowl with 1 cup of warm water. Then, heat the oil in a saucepan (one that has a lid) and add the chopped mushrooms. Stir frequently and cook the mushrooms over high heat for 3-4 minutes. Add the quinoa, both regular and red stir and then add the wine, and the veggie broth. Cover and allow to come to a boil. Drain and chop the dried mushrooms reserving the soaking liquid. Add the chopped dried mushrooms to the pan. Strain the soaking liquid (to remove any grit) and add it to the pan also. Stir and recover, turning the heat to low. Cook for about 12 minutes until all the liquid is absorbed. Add the grated cheese and toss with a fork to fluff the grain and blend in the cheese and serve.

SPINACH DUMPLINGS

Penelope Graham

2 cup cooked and squeezed spinach
1 cup ricotta
3/4 c parmesan cheese
1 egg
3 tablespoons potato starch
nutmeg to taste
salt to taste
large pot of boiling water, w/some salt
2 tablespoons of butter

Combine all ingredients listed above water. Wet hands, form walnut sized dumplings and drop into boiling water. When they rise to the surface, remove and drain. Preheat oven to 350°. Place dumplings in buttered flat casserole. Sprinkle with more parmesan cheese and heat for a few minutes.

Makes 24 or more depending on how big your walnuts are...

SPINACH WITH PINE NUTS AND RAISINS

Denise Tepler

2 tablespoons extra virgin olive oil
2 cloves garlic finely chopped
2 pounds fresh organic baby spinach
1/3 cup pine nuts
1/3 cup unsulphered raisins (golden if you can find them)

Heat the olive oil in a large saute pan with a lid. Add the garlic and cook until beginning to brown. Add the spinach and the pine nuts and raisins and toss. Cover and cook for about two minutes. Stir again, and cook another minute. Spinach should be fully wilted but still fairly bright green, raisins should be somewhat softened. Toss to combine well and serve.

YAM & CARROT TZIMMES

Marilyn Weinberg

1 yam or sweet potato (about 1 cup grated)
2 carrots
1 apple
2/3 cup raisins
1/3 cup sugar
1/2 cup matzah meal
3 tablespoons lemon juice
1/2 tablespoons salt
1/2 tablespoons cinnamon
1/2 cup melted shortening or oil

Pre Heat oven to 350°. Grease 8 inch square pan. Grate yam (I use sweet potato) carrots and apple in food processor. Place in bowl and add raisins, sugar, matzah meal and stir with a spoon. Add lemon juice, salt, cinnamon and shortening or oil. Mix everything together and spread in greased pan. Bake for 40 minutes.

I usually double this recipe.

MATZAH CARAMEL PECAN SQUARES

Barbara Leeman

4 plain matzah
1 cup brown sugar, packed
1 cup margarine
1 cup pecans
1 cup semisweet chocolate chips
1 cup slivered almonds, optional

Spray bottom of pan (15 1/2 x 10 1/2 x 1 1/8 or larger) generously with vegetable spray. Line pan with matzahs, breaking to fit.

In saucepan over medium-heat, combine margarine, brown sugar and pecans. Bring to a boil, and reduce heat, stirring constantly for 2 minutes. Pour over matzahs. Bake at 350° for 7-8 minutes.

Remove from oven and immediately sprinkle with chocolate chips. Return to the oven and bake 2-3 minutes longer to melt chocolate Do not overbake, since they will burn easily at this point.

Remove from oven. If desired, gently spread the softened chocolate with a spatula leaving a swirled pattern. If you are adding almonds, sprinkle on top now. Let it cool 10 minutes, and cut into squares. Remove to wax paper to finish cooling, refrigerate to set.

MATZO APPLE KUGEL

Janice Povich

4 Granny Smith apples
3 large eggs separarted
1/2 cup oil
1/4 cup orange juice
1 cup plus 3/4 cup sugar
1 cup matzoh cake meal
1/2 teaspoon salt
1/2 teaspoon cinnamon

Peel and core apples - cut into slices. beat egg whites until stiff - set aside. In large bowl at medium speed beat egg yolks with oil and orange juice until creamy and thick (about 5 minutes). Slowly add 1 cup of sugar and mix well. Stir in matzo cake meal and salt. carefully fold in egg whites. Spread half of butter in an 8 or 9 inch square pan. Cover with apples. Top with remaining batter and sprinkle with remaining 3/4 cup sugar mixed with cinnamon. Bake at 375° until top is golden brown and edges begin to shrink from sides. 35-40 minutes. Cut into squares while warm. Cool before removing from pan.

MOM'S PASSOVER BROWNIES

Rabbi Ruth Smith

(serves 12)

1 box matzoh meal
8 eggs
1 1/2 cup cocoa
1/2 cup butter
4 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
little bit of cake meal
Optional: nuts, chocolate chips

Mix all of this in a food processor. Start by creaming the butter and sugar in the food processor, then add cocoa. Add eggs one at a time and beat after each one. Add the salt and the vanilla, then add the matzoh meal 1/2 cup at a time, beating between additions. Grease an 9 inch square pan and dust with the cake meal. Pour in the brownie mixture. Bake at 350° for 1/2 hour. Take it out when a toothpick comes out clean.

My mother has made these brownies for years. They are good enough that she makes them all year, with the matzoh meal.

ORANGE SALAD

Denise Tepler

4-6 Cara Cara or large naval (seedless) oranges
1 teaspoon grated orange zest
1 tablespoon food grade rose water
2 teaspoons sugar

Peel and slice oranges in thin rounds and then in half to make moon shapes. Reserve juices from slicing and add to bowl with orange pieces. Add the other ingredients and toss to combine. Chill and serve with a small amount of KP dark chocolates.

PASSOVER APPLE DESSERT

Jacki Alpert

(serves 8)

4 egg yolks
3/4 cup sifted sugar
2 teaspoons lemon juice
1 teaspoon grated lemon rind
6 apples, peeled & grated
1/2 cup matzoh meal
4 egg whites
1/8 teaspoon salt
2 tablespoons shortening
1/2 cup ground blanched almonds

Beat the egg yolks in a bowl. Add the sugar, beating until thick and light in color. Add the lemon juice, lemon rind, apples and matzoh meal. Mix well. Beat the egg whites and salt until stiff. Fold into the apple mixture carefully. Preheat oven to 350°. Grease a 9 inch springform pan with shortening and dust with some of the almonds. Pour the mixture into it. Sprinkle the remaining almonds on top. Bake for 40 minutes or until set and browned on top. Carefully run a knife around the edge and remove the sides of the pan. Serve warm or cold.

PASSOVER BANANA WALNUT CAKE

Jay and Lenore Friedland

(makes one 10 inch cake)

7 eggs separated
1 cup of sugar
1/4 teaspoon salt
1 cup mashed bananas
3/4 cup sifted potato starch
1 cup chopped walnuts
Whipped cream
Fresh sliced strawberries

Beat egg yolks til light and lemon colored. Add sugar and beat a little more. Add salt, mashed banana. Beat til well combined. Add potato starch and toward the end, beat in the walnuts. In a separate, clean bowl, beat egg whites til stiff. Fold whites into batter. Turn batter into well greased 10 inch round cake pan. Bake at 350° for 30 minutes. Turn oven to 325° and bake another 30 min. or til done. When cake is cool, slice in 1/2 so that you have 2 layers. Fill with whipped cream and sliced strawberries. Top with 2nd layer and top with more whipped cream and strawberries.

PASSOVER CARROT-NUTCAKE

Judy Gatchell

(serves 10)

6 egg yolks
1 cup sugar
1 cup ground walnuts
1 cup ground carrots
1 teaspoon vanilla
3/4 cup matzoh cake meal
6 egg whites
powdered sugar

In a small bowl beat eggs yolks until light (about 5 minutes). Gradually add sugar beating until thick and lemon colored (about 5 minutes longer). Blend in walnuts, carrots and vanilla. Stir in matzoh meal. Wash beaters thoroughly. In large mixer bowl, beat egg whites to stiff peaks. Fold some of the egg whites into the matzoh meal mixture to lighten; then fold matzog meal into the egg whites. Turn batter into a 8 or 8 1/2 inch springform pan. Bake in preheated 350° oven for 40 to 50 minutes - until cake tests done. Invert cake to cool - remove when cool and sprinkle with powdered sugar.

PASSOVER CHREMSEL

Marjorie Milkes

1 cup matzoh meal
1 cup water or soup or wine
1 tablespoon chopped almonds (optional)
1 teaspoon sugar (optional)
1/4 teaspoon salt
4 eggs

Sift meal into bowl. Bring liquid to the boiling point, then stir into meal. Add almonds, sugar, salt and beaten egg yolks. Lastly, add stiffly beaten egg whites to the mixture. Drop by tablespoon into a little oil in skillet (or can be deep fried in oil heated to 375°). Fry until brown. Drain on paper towel. Sprinkle with powder sugar (optional) or serve with sour cream and jelly or cinnamon and sugar.

PASSOVER DONUTS

Lynne Shapiro

(serves 14)

1/2 cup fat
1 cup water
1/2 teaspoon salt
2 cup matzoh meal
1 tablespoon sugar
6 eggs

Place water, fat, salt and sugar in pot and bring to a boil. Turn off heat and add matzoh meal, beating until it is all mixed together. Let stand a few minutes, then add one egg at a time, mixing thoroughly. Wet hands and roll in a ball and place on a greased cookie sheet. Wet finger and make a hole in the center and sprinkle with cinnamon and sugar mixture. You may also drop mixture by spoon onto cookie sheet and then add sugar without making a hole in the center. Bake in 425° oven for 20 minutes and 300° oven for 25 minutes until done.

PASSOVER JELLY ROLL

Judy Gatchell (from Lillian Goldstein)

6 eggs
1/3 cup potato starch
1/2 lemon - juice only
1 cup sugar
1/3 cup cake meal

Beat eggs well, add sugar slowly, and beat with electric mixer 20-25 minutes (yes, really!). Slowly add potato starch and cake meal, blend well. Add lemon juice. Pour batter onto a wax paper lined cookie sheet and bake at 350° for 20 minutes. Remove from pan by inverting onto a sugared towel. Remove waxed paper and roll up in towel. When cooled, spread with jam or jelly and roll up.

PASSOVER MANDEL BREAD

Lynne Shapiro

(serves 10)

3 eggs
3/4 cup oil
1 teaspoon cinnamon
3/4 cup cake meal
3/4 cup chopped nuts
3/4 cup sugar
1/2 teaspoon salt
2 tablespoons potato starch
1/4 cup matzoh meal

Beat eggs and sugar together thoroughly. Beat in oil. Sift cake meal, potato starch, salt and cinnamon together, add matzoh meal. Mix all dry ingredients and nuts into egg, sugar and oil mixture. Refrigerate from 1 to 24 hours. Lightly oil cookie sheet. Shape dough on sheet into 3 rolls or one or two long rolls. Bake at 350° for 30 minutes or until lightly browned. Cool, slice. Place cut side up on sheet. Return to hot oven after turning heat off and let stand in oven until lightly browned and crisp. Watch carefully so it won't be overdone.

Variations: Omit cinnamon and add 1 tablespoon lemon or orange rind (or drop of lemon or orange extract) at same time oil is added to eggs and sugar.

PASSOVER SPONGE CAKE

Marilyn Weinberg

(serves 10)

9 eggs
1 1/2 cup sugar
3/4 cup Passover cake flour
1/4 cup potato starch
1 teaspoon salt
4 tablespoons orange or lemon juice

In a large bowl beat eggs and sugar at medium speed for 20 minutes until bowl is almost full. Add orange or lemon juice to beaten egg mixture and beat to mix juice. Fold sifted dry ingredients into egg mixture. Bake in ungreased large angel cake pan in preheated 350° oven for 55 minutes. Turn pan over and allow cake to cool before removing.