Pass Over Recipes

Ingredients for Liver Knishes Recipe
1 Onion
3-1/2 tb Shortening*
1/2 lb Liver, broiled, ground
5 lg Potatoes, cooked, mashed
2 Eggs, beaten
2 tb Margarine, parve
1 ts Salt
ds Pepper
6 tb Matzo meal
1 Egg yolk diluted with
Water

Liver Knishes Preparation,,,Sautee onion in shortening; add to ground liver. Blend potatoes, 2 beaten eggs, 2 tablespoons margarine, salt, pepper and matzo meal. Shape into small balls; flatten a ball in your palm, put a small ball of the liver mixture into the middle of the flattened ball, curl your fingers around the liver making the potato completely cover the liver. Brush the balls with egg yolk. Bake at 400f degrees on greased cookie sheet for 20 minutes. *I like to use schmaltz or Nyafat. Source: Torah Prep High School for Girls Passover booklet Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr 16, 1997


Ingredients for Matzoh Kugel Recipe
1
lb Matzoh farfel
1/2 c Margarine
7 Eggs
2 ts Vanilla
1 ts Cinnamon
1 ts Salt
1 cn (16 oz) apricot (or more, if
-preferred)
1 cn (4-5 oz) crushed pineapple
-(or more, if preferred)
1 c Sugar (or 3/4 c if you want
-it less sweet)
1 c Very hot water for
-moistening farfel
1 c Apricot/pineapple juice
-(from draining cans)

Matzoh Kugel Preparation[Note: I use a large can of pineapple and skip the apricot] Grease pan well with additional margarine! Moisten farfel in colandar with very hot water; squeeze out water. Mix together all ingredients. Pour into greased 9 x 14 glass baking dish [or similar capacity glass baking dish]. Dust lightly with matzoh meal. Optional: Sprinkle with parsley flakes and a little paprika. Bake at 350 for 45-60 minutes. Posted to rec.food.recipes by jgoldman@cpcug.org (Jonathan Goldman) on Apr 9, 1995.


Ingredients for Matzo Farfel and Spinach Stuffing Recipe
2 c Chicken broth, boiling
12 oz Box matzo farfel
4 lg Egg, beaten lightly
1/2 Onion, chopped
3 tb Chicken fat, or margarine
1 lg Carrot, chopped fine
2 Ribs celery, chopped fine
4 c Spinach leaves, chopped,
-coarsely
1 ts Kosher salt
1/4 ts Pepper

Matzo Farfel and Spinach Stuffing Preparation..In a bowl stir together well the broth and the farfel. Let the mixture stand for 5 minutes, and stir in the eggs gently. In a skillet, cook the onion in the chicken fat or margarine over moderately high heat, stirring, until it is softened, add the carrot and celery, and cook the mixture, stirring for 5 minutes, or until the carrot is crisp-tender. Stir in the spinach and cook the mixture over moderate heat, stiring, until the liquid is evaporated, Stir the vegetable mixture into the matzo farfel mixture with the salt and the pepper and let the stuffing cool.. (The stuffing may be made 2 days in advance and kept covered and chilled.) Makes about 6 cups. Serving Ideas : Use for turkey, brisket, cornish hens, chicken NOTES : After trying many stuffing recipes and trying many times to create my own, I found this one and love it. It is not only delicious, but it is colorful and looks pretty on the plate in a week of beige food. Recipe by: Gourment, April 1992 Posted to JEWISH-FOOD digest V97 #109 by Judy Sherman on Mar 31, 1997


Ingredients for Jonathan s Horseradish Recipe
Fresh horseradish roots
Vinegar

Jonathan s Horseradish Preparation...Peel fresh horseradish root(s). Cut into pieces small enough to fit in the food processor. (Suggest you do this under a range hood with the fan on high or outside.) Run the food processor until horseradish is ground finely. Stand back as far as you can while still reaching the food processor, turn your head sideways so you don”t breath anything, and pour in through the spout sufficient vinegar to moisten the horseradish - small amount at a time. Turn the processor back just enough to mix the vinegar in. Add salt and sugar to taste. Store in glass jars with plastic between jar and lid. Warning: The first time he made this, he almost asphyxiated himself when he removed the lid from the food processor. Also, if you give this away, people will love it and expect more every year. Posted to rec.food.recipes by jgoldman@cpcug.org (Jonathan Goldman) on Apr 9, 1995