1 tsp oil 2 slices
pineapple, in pieces
Coat bottom of 2-quart saucepan with oil and heat. Add carrots and cook on low heat for about 10 to 15 minutes. Add sweet potato, honey, orange juice, and dash of salt. Cook over low flame for 30 minutes.
Add pineapple and nutmeg, if desired. After 5 minutes, remove from heat. Serve warm.
Sweet & Sour Fish
3 pounds pike, carp, or whitefish 2 tablespoons wine
Clean fish, place in 4quart pot, cover with boiling water and
simmer until tender (10-15 minutes).
garnished with lemon slices.
Apple Sponge Cake
7 eggs separated
Separate eggs. Beat whites until stiff with 1/2 cup sugar.
Set aside. Mix egg yolks, 1/2 cup sugar,
EAT & ENJOY!!
Excerpted from The Spice and Spirit of Kosher Passover Cooking. Published and copyright
Lubavitch Women's Cookbooks Publications, Brooklyn, NY
2 eggs, separated
*beat egg whites until stiff
together with yolk
*bake in preheated oven at 350F (180C) for 35 min
Peanut Butter Chocolate Chip Cheesecake
3 – 8oz cream cheese
4 eggs *add one at a
time; mix in well
(I use ready-made graham cracker crusts)
NOTE: might make 2 ready –made pie crusts with one recipe
2 raw chickens, cut into
serving pieces 1 grapefruit (optional)
Place chickens in pan or Dutch oven. Dice onions and sprinkle over chicken. Squeeze fruit juices and mix together. Add water and salt and pour over chickens.
Bake at 180°C for 2 hours. If cooking on top of stove, bring to boil and lower flame to simmer for 1 1/2 hours. Serves 8.
Variation: Sauce can also be used over meat, meatballs, roasts.
6 Large Potatoes 6
tablespoons potato flour
Peel and boil potatoes in salted water to cover. Drain and put through mixer or mash well. Add beaten eggs and potato flour and mix well.
Shape into balls and arrange in
a well-greased pan. Bake at 180°C for 45 minutes.
Apple Sponge Cake
7 eggs separated 3/4
cup potato flour
For more recipes visit www.passover.net
By popular request here are two of the recipes from the recent Tu
MEAT CHICKEN BROTH
1½ lbs ground beef 4 chicken breasts, ground Water
1 onion, grated 1 onion, grated 1 onion, sliced
1 egg, beaten 1 egg, beaten Dash paprika
3 Tbsp matzo meal 3 tbsp matzo meal ½tsp salt
2 cloves garlic, minced (optional) 2 cloves garlic, minced (optional)
Tomato Ketchup to taste Chicken soup mix to taste
· In a large bowl mix the ground beef with other ingredients. Don’t overhandle. Set aside. In a separate bowl do the same with the chicken ingredients.
· Preheat oven to 350°F
· TO ASSEMBLE: Cut two pieces of alumnium foil to 12x16inches. Spread the ground chicken on one and the ground beef on the other. Meat mixture should cover the foil entirely.
· Place foil with chicken mixture chicken side down over beef mixture. Remove top foil. Roll like a swiss roll from the wide side and wrap tightly in the foil.
· Place in a roasting pan with 1inch of water, onion, papikra and salt. Bake for 1 hour.
Hint: For smooth slices, freeze before slicing. Defrost and rewarm.
VARIATION: Alumnium-wrapped foil can be boiled in a large pot with water to cover, onion, salt and paprika for 1½hours, covered, over a medium flame.
Armenian Rice with Nuts
225 g long-grain rice 30 ml pine nuts
30 ml raisins 30 ml shelled pistachio nuts
100 g butter (or margarine) 30 ml slivered almonds
450 ml chicken stock 30 ml olive oil
Salt and pepper
Wash the rice in cold water. Drain well. Soak the raisins in boiling water for 10 minutes. Melt the butter in a saucepan, add the rice and cook gently for 2 minutes. Add the stock, bring to the boil, season with salt and pepper. Reduce heat, cover and simmer for about 20 minutes until rice is tender and has absorbed all the liquid.
Meanwhile sautee the nuts in the olive oil until lightly golden. Drain the raisins and add to the cooked rice with the nuts and their oil.
Cover with a clean cloth. Replace the lid and leave to steam for 5 minutes.
Fluff up with a fork and serve.
1 ¾ ounces fresh yeast
versatile and can be made from a good sweet yeast dough, flaky dough or from a traditional cookie
dough. The fillings can be mixed and matched. Prune butter and poppy seed are traditional but one can
use any kind of jam or preserves.
4 cups flour 1 tsp. Vanilla extract
Fillings: 1 pound prepared poppy seed fillingor 1 pound lekvar (apple or prune butter)
or 1 pound strawberry or apricot preserves
1. Preheat oven to 350° F. Grease cookie sheets.
3. Roll dough into a ball. Divide into four portions .
4. On a floured board roll out each portion to about 1/8-inch thick. Using a round biscuit or cookie cutter cut 3-inch circles.
5. Place 1/2 to 2/3 teaspoon of desired filling in the centre of each circle.
6. To shape into triangle, lift up right and left sides, leaving the bottom down and bring both side to meet at the centre above the filling.
7. Bring top flap down to the centre to meet the two sides. Pinch edges together.
8. Place on grease cookie sheet 1 inch apart and bake at 350 degree preheated oven for 20 minutes.
Put a drop of food colouring into dough, for coloured hamantashen, the kids will love it!
Note:Remember all measurements are American!!!
2 raw chickens, cut into serving pieces 1 grapefruit (optional)
2 medium onions 3-4 Tablespoons water
Juice of 2 lemons (6 Tablespoons) 1 teaspoon salt
Juice of 1 orange
Place chickens in pan or Dutch oven. Dice onions and sprinkle over chicken. Squeeze fruit
juices and mix together. Add water and salt and pour over chickens.
Bake at 180°C for 2 hours. If cooking on top of stove, bring to boil and lower flame to simmer
for 1 1/2 hours. Serves 8.
Variation:Sauce can also be used over meat, meatballs, roasts.
Apple Sponge Cake
7 eggs separated 3/4 cup potato flour
1 cup sugar 1/2 cup ground nuts
Juice of 1 lemon (3 tablespoons) 2 apples, sliced thinly
1/2 cup hot water
Separate eggs. Beat whites until stiff with 1/2 cup sugar. Set aside.
Mix egg yolks, 1/2 cup sugar, lemon juice, water, potato flour, and nuts. Fold in egg whites.
Add sliced apples last. Bake in greased wonder-baker for approximately 45 minutes over
very low flame. Invert over bottle to cool.