TRI-COLOR GEFILTE FISH Submitted by Margery Verlezza
Ingredients 3 loaves gefilte fish, defrosted 1 (10 ounce) box chopped frozen spinach, defrosted, with extra water removed 4 medium carrots, peeled and sliced cooking spray
Instructions
Preheat oven to 375 degrees F. Liberally grease two 5x9 inch loaf pans with cooking spray.
Boil or steam carrots until soft. Drain and mash well.
Place each defrosted gefilte fish loaf in its own medium mixing bowl. Combine one loaf with the mashed carrots and mix well. Combine one loaf with spinach and mix well.
Layer spinach mixture on the bottom of each pan and spread evenly. Layer plain loaf on top of spinach mixture and spread evenly. Layer carrot mixture on top and spread evenly.
Cut two pieces of wax paper, grease with cooking spray and place directly on top of fish loaves. Cover with foil and bake for 1hour, 15 minutes. Remove from oven and let cool. Refrigerate for several hours or overnight.
To serve, remove foil and layer of wax paper and run knife around edges of pan. Place serving plate over pan, turn over and shake out gently. Slice into 1" slices.
Carrot Souffle
Submitted by Amanda Wendt
Ingredients
2 pounds fresh carrots, sliced*
6 large eggs
1 cup sugar, divided
1/3 cup matzo meal
3/4 cup butter or margarine, melted and divided
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 teaspoons vanilla extract
1 cup chopped walnuts (optional)
Instructions
1. Cook carrot in water to cover in a large saucepan over medium-high heat 20 to 25 minutes or until very tender; drain well. 2. Process carrot and eggs in a blender or food processor until smooth, stopping to scrape down sides. 3. Add 2/3 cup sugar, matzo meal, 1/2 cup butter, salt, nutmeg, and vanilla; process until smooth. Pour mixture into a lightly greased 13- x 9-inch baking dish. 4. Bake at 350° for 40 to 45 minutes or until set. Combine remaining 1/3 cup sugar, 1/4 cup butter, and walnuts. Top soufflé with mixture; bake 5 to 10 more minutes.
* 1 (2-pound) package sliced frozen carrots may be substituted for fresh carrots.
Ingredients
1 tablespoon vegetable oil
10 potatoes, peeled and grated
2 onions, peeled and grated
5 eggs
1/3 cup vegetable oil
2 teaspoons salt
1 teaspoon black pepper
Instructions
1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil. 2. Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan. 3. Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.
Chocolate Matzah
Ingredients
3 – 4 boards of Matzah
¾ cup margarine or butter
½ cup brown sugar
1-1/2 cups semisweet or dark chocolate chips
1 cup chopped walnuts, hazelnuts or pecans
¼ tsp kosher salt or sea salt
Instructions
1. Preheat over to 350 degrees F. Line a baking sheet with foil. Spray with cooking spray. 2. Spread the matzahs in the pan in a single layer, breaking them to fit if necessary. 3. Heat the margarine and brown sugar in a medium saucepan to a boil. Pour evenly over matzah, spreading with a knife to make sure the matah is well covered. 4. Bake 10 – 12 minutes. Turn off the oven, and remove the matzoh 5. Sprinkle the chocolate chips evenly over the matzah. Return the matah to the oven. Let it sit in the warm (turned off) oven for 2 minutes. Remove and spread the chocolate evenly with a knife. 6. Top with nuts, if using. Sprinkle with kosher salt.
Passover Lemon Squares
Submitted by Jaime Smolin
Crust 1 stick margarine (room temperature) ¾ cup cake meal ¼ cup sugar
Filling 2 eggs 1c sugar 2T potato starch 3T Lemon Juice Finely grated zest from 2 lemon Pinch of salt
For the Crust 1. Preheat oven to 325C 2. Grease the bottom of an 8x8 inch pan or line with parchment paper 3. Combine ingredients for crust till light and crumbly and press in to bottom of pan 4. Bake at 325 for 20 minutes or until lightly browned.
For the filling 1. Decrease oven temp to 300C 2. Beat together eggs, sugar, potato starch, lemon zest, and lemon juice until well combined. 3. Pour filling over baked crust 4. Bake for 20 to 25 min or until center is no longer jiggly 5. Cut in to squares while still warm.
Recipe may be doubled and baked in to a 9x13 inch pan
Marshmallow Cereal Treats
Submitted by Robin Magilnick
Ingredients
3 tablespoons butter
1 package (10 oz.) Passover marshmallows
6 cups Passover Crispie O’s cereal
Instructions
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with a thin coat of butter.
4. Cool. Cut into 2-inch squares. Best if served the same day.
Optional: Melt some Passover chocolate morsels and spread over the top while still warm.