Passover Recipes

Matzo Ball Soup:

1 C Matzo Meal

1/3 C oil

1 t salt

1/2 C water

4 eggs

dash of pepper

Mix - Refrigerate for one hour. Form balls, drop into 1 1/2 quarts of boiling water. Cook 20 minutes.

Passover Banana Cake:

7 eggs separated

1 C sugar

1 C potato starch

2-3 mashed bananas

1 C ground nuts

Combine yolks with sugar. Mix until thick. Add starch, a little at a time approx. 5 minutes. Add bananas and nuts mix 1 minute. Beat egg whites until stiff. Fold egg whites into batter. Pour into ungreased 10 inch tube pan. Bake 350 degrees 1 hour. Invert pan, cool thoroughly.

Passover Cookies:

1 C Matzo farfel

1 C Matzo meal

1 C sugar

1/2 t cinnamon

1/2 C raisins

2 eggs

1/2 C oil

1/2 t salt

1/2 C chopped nuts

Beat eggs and oil. Combine meal/farfel, sugar, cinnamon, and salt. Blend into egg mixture. Fold in raisins and nuts. Oil cookie sheet. Drop mixture by teaspoon onto pan. Bake 350 degrees for 35 minutes.

Passover 9 egg Sponge Cake:

9 eggs, separated
6 T water
2 1/2 t grated lemon rind
3/4 C cake meal
2 C sugar
1/4 C lemon juice
1/2 t salt
3/4 C potato starch

Pour into ungreased 10" tube pan. Bake 350 degrees for one hour and 10 minutes.

Fluffy Walnut Cake:

3/4 C. matzo meal
1/2 t. salt
1 3/4 C. sugar
1 1/2 C. ground walnuts
6 egg whites, stiffly beaten
3/4 C. potato starch
6 egg yolks
1 C. orange juice
1 T. grated lemon rind

Mix the matzo meal, potato starch and salt together. Beat the egg yolks until thick; gradually add the sugar, beating until lemon colored. Add the matzo meal mixture alternately with the orange juice. Fold in the walnuts and lemon rind, and then the egg whites. Pour into a 9-inch tube pan. Bake in a 325 degrees oven for 1 hour or until browned and the cake shrinks away from the sides of the pan. Cool on a cake rack. Serves 6-8.

Liver Balls:

3 T. minced onion
1/2 lb. chicken livers
1/8 t. pepper
1 egg yolk
2 t. melted chicken fat
1 t. salt
2 T. potato flour
1 egg white, stiffly beaten

Brown the onion in the fat. Chop or grind the raw livers with the onion. Stir in the salt, pepper, potato flour and egg yolk. Fold in the egg white. Drop by the teaspoon into boiling soup or salted water. Cook 15 minutes or until they rise to the surface. Serves 8-10.

Mandlen (Passover crackers):

3 eggs
1/2 C. cake meal
fat for deep frying
1 t. salt
2 T. potato flour

Beat the eggs and salt together. Stir in the cake meal and potato flour. Heat the fat to 380 degrees. Drop the mixture by the teaspoon into the fat. Fry until browned. Drain and serve hot. If you want to prepare them ahead of time, crisp them in a hot oven before serving. Serves 6-8.

Cheese Knaidlach:

2 C. pot cheese http://en.wikipedia.org/wiki/Pot_cheese
1/2 t. salt
3 T. melted butter
2 egg whites, stiffly beaten
2 egg yolks, beaten
4 T. matzo meal
2 T. sugar (optional)

Force the cheese through a food mill. Stir in the egg yolks, salt, matzo meal and butter. Add the sugar if you want to serve the knaidlach as a dessert, but omit if they are to be served in a dairy soup. Fold in egg whites and chill 30 minutes. Moisten hands; form mixture into 2-inch balls. Cook in boiling salted water 20 minutes or until they rise to the top. Drain. Serve in soup or as a dessert with sugar, cinnamon and sour cream. Makes about 18.

Potato Knaidlach:

2 eggs
2 T. grated onion
3 T. matzo meal
1 1/2 t. salt
1/3 C. potato flour
4 C. grated drained potatoes (raw)

Beat the eggs, salt and onion together. Stir in the potato flour, matzo meal and potatoes. Shape into 1 1/2- inch balls. Cook in salted water 20 minutes after they rise to the top. Drain. May be served with meat dishes, too. Makes about 18.

Pudding:

2 C. milk
dash salt
1 egg beaten
1/3 C. potato starch
1 t. vanilla

Bring 1 C. milk to boiling point. Add sugar and salt. Mix potato starch in 1 C. milk, add to hot milk. Stir over medium heat until mixture comes to full boil and remove after approx. 1 min. Pour mixture gradually into well beaten egg and blend thoroughly. Add vanilla. Instad of vanilla, use grated lemon peel, ground almonds, chocolate, or raisins for variety. It can be served with raspberry syrup.

Low Calorie Scalloped Potatoes:

1 qt. sliced potatoes
2 C. skim milk
1/2 C. minced onion
1/2 t. salt
1/2 t. celery salt
1/4 t. pepper
dry mustard
paprika
Mix- milk, onions, salt, celery salt, and pepper.
Cut potatoes in 1/8" slices crosswise. Spray pan with pam. Put a layer of potatoes in baking dish. Cover with 1/2 of milk mixture; sprinkle with mustard and paprika. Repeat. Bake at 350 degrees for 45 minutes. Uncover and bake 15 minutes longer.