Salads
1 jar salsa
1 handful cilantro, chopped
1 red pepper, chopped
1 green pepper, chopped
1 med. red onion, chopped
1 can corn, drained
2 cans black beans, drained and rinsed.
Combine all ingredients. Refrigerate for a few hours to let flavors blend. Serve with corn chips and sour cream.
6 c. mesclun mix
1 sliced avocado
½ sliced red onion
1 apple, cut in chunks and drizzled with lemon juice
1 can chick peas, drained and rinsed
1 can kidney beans, drained and rinsed
½ c. seeds or nuts (pumpkin, sunflower, pine, or pecan)
honey-mustard dressing
½ c. sugar
¾ c. canola or vegetable oil
1/3 c. balsamic vinegar
1 tsp. Salt
8 c. mesclun or mixed salad greens
2 c. sweetened dried cranberries
8 oz. Strawberries, quartered
1 lg. Mango, peeled, pitted, and cubed
½ c. chopped red onion
1 c. slivered almonds (optional)
Combine sugar, oil, vinegar and salt in cruet or jar. Shake vigorously.
Combine greens, cranberries, strawberries, mango, and onion in a large bowl or platter, tossing well. Toss with enough dressing to coat. Sprinkle with almonds. Serves 6-8.
Soups
3-4 large leeks
5 lbs red skin potatoes
olive oil
salt and pepper
Cut ends off leeks, slice lengthwise, and wash thoroughly. Cut into thin slices, and sauté in olive oil. Scrub potatoes, quarter and slice – there is no need to peel them. Add to pot when leeks are softened and translucent. Add water until potatoes are just barely covered. Season with salt and pepper. Cook about 2 hours, until potatoes are soft. Blend with immersion blender, until desired texture. Adjust seasoning. Serve hot or cold, garnish with sliced scallions.
1 medium butternut squash, peeled and cut into 1” cubes
1 lg onion, diced
1 quart vegetable broth
1 ½ c. yellow split peas, soaked overnight
1 tsp. salt
½ tsp. cinnamon
½ tsp. curry powder
½ tsp. garlic powder
pinch black pepper
1 tbsp. olive oil
Place all ingredients in crock pot. Add enough water to cover. Cook 18 hours on low.
If making on stove top: sauté onions in oil, add other ingredients. Cook 2-3 hours. Mash squash a bit with back of a spoon.
2 onions, diced
2 tbsp. butter or oil
4 carrots, peeled and diced
3 stalks celery, diced
3 large potatoes, peeled and cubed
¼ c. flour
1 quart vegetable broth
1 lb. frozen corn
1 c. milk
salt and pepper
Sauté onions in oil. When they are softened and translucent, add carrots, celery, and potato, stir in flour, salt and pepper. Slowly stir in broth. Cook 30 – 60 minutes, until vegetables are soft. Add corn and milk, season to taste, cook 10 minutes more.
4 large heads broccoli, chopped
2-3 large onions, chopped
6-10 cloves garlic, chopped
olive oil
2 large potatoes, quartered and sliced
2 quarts vegetable stock
salt and pepper
Sauté onions and garlic in oil. When softened, add broccoli, potatoes, and stock. Season as desired. Cook 60-90 minutes until all vegetables are softened. Puree until smooth with immersion blender. Adjust seasoning. Serve with cheese.
2 large onions, chopped
6-10 cloves garlic, minced
olive oil
4 carrots, peeled and diced
4 stalks celery, diced
2 medium potatoes, peeled and cubed
1 15 oz. can diced tomatoes, undrained
1 c. tomato sauce
1 large zucchini, diced
2 tbsp. minced fresh parsley
2 c. cannellini beans
2 c. kidney beans
1 c. ditalini pasta
water or vegetable stock
salt and pepper
basil, oregano, crushed red pepper
optional: 1 c. frozen peas
Begin sautéing onions and garlic in olive oil. Add in carrots and celery, cook until onion is softened. Add the beans, liquid, zucchini, tomato sauce, diced tomatoes, potatoes, parsley, and herbs. Cook 1-2 hours, adjusting liquid level as necessary – soup should be crowded but not stew-like. Add pasta in last half hour of cooking, adding more water if necessary. Season to taste. Serve with shredded parmesan cheese.
Better if made a day ahead!
from The Greens Cookbook by Deborah Madison
1 c. pinto beans soaked overnight and drained
1 lb. tomatoes, fresh or canned, peeled, seeded and chopped; juice reserved
3 ears corn (about 1.5 c. kernels)
1 tsp. cumin seeds
1 tsp. oregano
1-inch piece cinnamon stick
3 cloves
1 lg onion, diced
2 cloves garlic, finely chopped
4 tbsp. oil (for sautéing)
1 tbsp. paprika
2 c. bean broth or stock
3 c. pumpkin or winter squash, peeled and cut into 1-inch cubes
2 serrano chilies, seeded and finely chopped
cilantro or parsley, chopped, for garnish
Pre-cook beans for about 1.5 hours. Drain, and reserve cooking liquid.
In a heavy skillet, toast cumin seeds, then add oregano stir for 5 seconds, and transfer spices to a plate or bowl. Combine them with cinnamon and cloves, and grind to a powder in an electric spice mill.
Heat oil in a skillet and sauté onion, garlic, spices, paprika and 1 tsp salt. Add 1/2 c. reserved bean broth or stock, stirring occasionally until onion is soft. Next add tomatoes and cook 5 minutes. Then add pumpkin or squash along with another c. of broth or stock. After about 20-30 minutes, add corn, beans, and chilies. Thin with reserved tomato juice, adding more broth or stock as necessary. Cook until pumpkin is tender. Season to taste, and serve with chopped cilantro or parsley.
Serves four to six.
(Heather's note) I believe the crockpot version is: Throw all ingredients in crockpot. Turn on crockpot.
From Moosewood Restaurant Celebrates (Clarkson Potter/Publishers, 2003)
2 Tbsp. vegetable oil
1 1/2 c. chopped onions
4 garlic cloves, minced or pressed
1 celery stalk, thinly sliced
1 small fresh chile, minced
1 Tbsp. ground cumin
2 tsp. dried oregano
1/2 tsp. ground cinnamon
pinch of ground cloves
1 tsp. ground coriander
1/2 tsp. ground black pepper
1/2 tsp. salt
1 1/2 c. chopped bell peppers
3 c. cooked or canned black beans (two 15.5-oz cans, rinsed and drained)
2 c. undrained crushed canned tomatoes (14.5 oz can)
1 Tbsp. fresh lemon juice
1 Tbsp. soy sauce
1 1/2 oz semisweet chocolate, broken into small pieces (about 1/4 c.)
chopped scallions
In a saucepan, warm the oil on medium heat. Add the onions and garlic and sauté until the onions become translucent, about 10 minutes. Add the celery and chile, cover, and cook about 5 minutes.
Reduce the heat and stir in the cumin, oregano, cinnamon, cloves, coriander, black pepper, salt, and the bell peppers. Cover and cook for 5 minutes, until the bell peppers begin to soften. Stir occasionally to keep the spices from burning. If needed, add a little juice from the canned tomatoes.
Add the black beans, tomatoes, lemon juice, and soy sauce. Bring the chili to a simmer, cover, and cook for 5 to 10 minutes. Stir in the chocolate. When it has melted, adjust the salt, black pepper, and lemon juice to taste.
Garnish with chopped scallions.
Side dishes
1 12 oz package wide egg noodles
2 tbsp. margarine
3/4 c. sugar
3/4 c. raisins
1/2 c. chopped walnuts (optional)
3 eggs, well beaten
cinnamon
Preheat oven to 375. Cook noodles according to package
directions, you want them more on the al dente side. Drain
well. Add margarine, sugar, raisins, optional nuts, and eggs,
mix thoroughly. Grease a 9x13" pan with cooking spray, place
noodle mixture in pan. Sprinkle top liberally with cinnamon.
Bake covered for 50 minutes. You may want to remove the
cover in the last few minutes to allow for browning.
1 large onion, chopped
2 pkgs frozen chopped spinach
2 pkgs frozen chopped broccoli
2 cans mushroom soup (pareve or dairy, as desired)
2 eggs
3 c. cooked rice (brown or white)
1 can fried onions OR 1 c. wheat germ
Sauté the onions, then mix in spinach, broccoli, soup, eggs, and rice. Cook in greased 9x13 pan at 325 for 45 minutes. Top with fried onions or wheat germ, bake another 10-15 minutes until browned.
3 large sweet potatoes
¼ c. margarine
1 c. pitted dates, chopped
3 eggs
½ c. maple syrup
½ c. cider
3 tbsp. brown sugar
½ c. pecan halves
Preheat oven to 350 F. Peel and section sweet potatoes, boil in pot until soft. Drain. Mash with margarine, mix in other ingredients except pecans. Place mixture in greased casserole dish. Top with pecans in decorative pattern. Bake 30 minutes.
4 large red bell pepper, minced
1 large onion, minced
4 garlic cloves, minced
3 tbsp. olive oil
15 oz. tomato paste
1 tsp. oregano
1 tsp. basil
salt and pepper
Sauté all ingredients until peppers are soft, about 45 minutes.
2 cans cream of celery or cream of mushroom soup
1 c. water
1 c. uncooked white rice
1 c. broccoli florets
1/2 c. chopped carrot
1 small onion, chopped
1/2 tsp. garlic powder
1 1/2 pkg. golden croquettes or other meat substitute
Combine all ingredients in a deep casserole dish, mixing well. Bake 65
minutes at 350.
2 cans mushroom soup (can be dairy or pareve)
1 can water
2 cans instant rice
1 c. frozen peas
1 can fried onions
In 9x13 pan, mix together mushroom soup and water until smooth. Stir in rice and peas. Bake 20 minutes at 350. Top with fried onions, bake another 5 minutes.
2.5 c. flour
2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1.5 c. oil
4 eggs
2 tsp. vanilla
4 c. grated carrots
Mix all ingredients, leaving the carrots for last. Grease a pan, either a Bundt pan or a 9x13”. Spoon mixture into pan, bake at 350 for 1 hour.
Dairy Main Dishes
vegetables of your choice: zucchini, mushrooms, broccoli, asparagus , bell peppers – about 1 c.
one medium onion, chopped
2 cloves garlic, minced, optional
oil for sautéing
1 c. milk
3 eggs
salt & pepper to taste
1 c. cheese
1 prepared pie shell
Pre-bake pie shell for 15 minutes at 350, straight out of the freezer. Begin sautéing onions and garlic in oil. Chop vegetables and add to sauté pan, cook until softened. Mix eggs and milk together and season with salt and pepper. Place vegetables on bottom of pie shell, spreading evenly. Sprinkle with cheese, pour on egg mixture. Bake 30 minutes at 350, on a cookie sheet in case of spillover.
Batter:
½ c. margarine or butter, melted
½ c. sugar
2 eggs
1 c. flour
2 tbsp. baking powder
¼ c. milk
1 tsp. vanilla
Filling:
1 lb. cottage cheese
1 lb. cream cheese, softened
2 eggs, beaten
½ c. sugar
2 tbsp. lemon juice
Low-fat cottage and cream cheese work fine in this recipe.
Mix ingredients for batter together in medium bowl. In separate bowl, mix filling ingredients until well blended. Pour half of batter mixture into greased 11x7” baking dish. It is important not to use a larger baking dish, or casserole will come out too flat and chewy. Spoon cheese filling evenly on top of batter mixture. Pour and spread remaining batter evenly over cheese mixture. Bake in a preheated 325° oven for 1 hour.
Cheese sauce:
1 pkg farmer cheese
2 c. milk
½ c. minced onion
4 tbsp. butter
4 tbsp. flour
salt and pepper
Tomato sauce:
2 large onions, halved and sliced
6-10 garlic cloves, coarsely chopped
olive oil
2 cans stewed or diced tomatoes
basil, oregano, salt and pepper
About 2 c. of vegetables, mix and match as desired:
sliced zucchini
chopped broccoli
chopped spinach
sliced eggplant
bell peppers
mushrooms
carrots and celery
1 box no-cook noodles
1 c. water
1 c. freshly grated parmesan or mozzarella cheese
Heat the milk with minced onion and salt and pepper in a heavy saucepan over medium heat. Turn it off just before it boils and set aside to steep for 15 minutes. In another saucepan, make a roux by melting the butter, adding the flour, and stirring for 2 minutes over medium heat. Pour the milk slowly into the roux and stir until thickened and coming to a boil. Place on very low heat and cook for 25 to 30 minutes, stirring occasionally. Mix in the farmer cheese. It may look lumpy but that’s fine.
While béchamel sauce is cooking, sauté sliced onions and garlic in oil in a large pan. When they are softened, add in tomatoes, spices, and desired vegetables. Cook over medium-low heat until all vegetables are softened. Adjust liquid level with more tomato sauce if necessary.
In 9x13” lasagne pan, place 1 c. water. Layer noodles, tomato sauce, and cheese sauce, with the top two layers being tomato sauce over noodles. Sprinkle with grated cheese. Bake 1 hour at 350 F.
1 large Italian loaf
olive oil
2 yellow onions, sliced
3-4 cloves garlic, chopped
2 bell peppers, roughly chopped
1 pkg meat substitute
2 14 oz cans diced tomatoes
salt and pepper
pizza seasoning
2 packages shredded mozzarella
Slice bread lengthwise horizontally, and then scoop out some of the center to make a hollow. Save for breadcrumbs or another use. Toast bread for 5 minutes at 350.
Heat a large saucepan to medium-high heat, add olive oil – one turn of the pan. Add onions, garlic, and peppers, continue to sauté until softened. Add meat substitute, tomatoes, and seasonings. Cook until sauce is thickened, about 10-15 minutes. Adjust seasonings to taste. Spoon mixture into hollowed bread halves, top with cheese. Bake or broil until cheese is browned. Cut slices across the loaf, serve with knife and fork!
2 onions, chopped
4-6 garlic cloves, minced
3 tbsp. olive oil
4 lbs. canned beans (black, red, pinto, or a mixture) drained, rinsed, and crushed by hand
2 c. tomato sauce
2 tbsp. ground cumin
4 fresh jalapeno chilies, diced OR ½ tsp. red pepper
½ c. chopped fresh cilantro
16 8” tortillas, warmed
2 c. grated cheese, jack or cheddar or a mixture
Sauté onions and garlic in oil. And beans, sauce, cumin, chilies, and season to taste. Cook until mixture thickens, about 20 minutes, and add cilantro. Warm tortillas in microwave about one minute. Sprinkle each tortilla with cheese, and add ½ c. of bean mixture. Roll burrito and place in casserole pan, seam side down. Bake about 10-15 minutes in 350F oven. Serve with guacamole, sour cream, salsa, and rice.
Variation: add in 1 cup chopped red bell pepper, 1 cup corn, and 1 medium carrot, coarsely grated.
1
tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 medium green or red bell pepper, diced
1 1/2 cups cooked fresh or thawed frozen corn kernels
2 1/2 cups canned or cooked pinto beans
2 cups chopped ripe tomatoes, or one 16-ounce can diced, tomatoes, lightly drained
2 teaspoons chili powder, or to taste
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt to taste
Cornmeal topping:
1 1/4 cups cornmeal
1 teaspoon salt
1 cup grated organic Monterey Jack or Cheddar cheese, or equivalent of nondairy cheese, optional
Heat
the oil in a large skillet. Add the onion and sauté until
translucent. Add the garlic and bell pepper and continue to sauté
until the onion is golden brown. Add the corn kernels, pinto beans,
tomatoes, and seasonings. Stir well and simmer for 10 to 15 minutes.
Season to taste with salt. Remove from the heat.
Bring 5 cups
of water to a rolling boil in a heavy saucepan or double boiler.
Slowly pour the cornmeal into the water in a thin, steady stream,
stirring continuously to avoid lumping. Add the salt and cook over
very low heat, covered, for 20 minutes, stirring occasionally.
Preheat the oven to 375 degrees.
Oil a shallow, 1
1/2-quart baking dish and line the bottom with half of the cooked
cornmeal. Pour over it the skillet mixture and sprinkle with the
optional grated cheese. Top with the remaining cornmeal, patting it
in smoothly. Bake for 45 to 50 minutes, or until the cornmeal is
golden brown and crusty. Let stand for 10 minutes, then cut into
squares to serve.
Meat and chicken
4 boneless chicken breasts
½ c. flour
pepper
olive oil
one bunch scallions, sliced
¼ lb. mushrooms, sliced
½ tsp. tarragon
1 c. dry white wine or chicken stock
Flatten chicken with a few whacks of a mallet. Shake chicken in a bag with flour and pepper to taste, to coat. Sauté scallions and mushrooms in oil in a skillet until softened. Remove from pan, set aside. Cook chicken 5 minutes on a side. Add vegetables and wine, cover, cook 10 more minutes.
4 large onions, sliced
10-12 cloves garlic, sliced thin
4 tbsp. olive oil
2 tsp. dried rosemary or 4 tsp. fresh
3-5 lbs chicken parts
1 c. white wine, optional.
Toss onions, garlic, and rosemary together with olive oil. Arrange in large pan. Wash and pat dry the chicken. Place chicken in pan, rubbing oil and rosemary into skin and arranging some onion and garlic on top. Bake at 400 F for 45-50 minutes. Optional: in last 10 minutes, pour 1 cup white wine into pan.
2 onions, chopped
4 cloves garlic, minced
1 lb. ground beef (or turkey, or a mixture)
1 c. uncooked rice (not instant)
2 c. hot water
8 oz. tomato sauce
12 oz. canned tomatoes
1 c. green pepper, chopped (or portions of peppers to be stuffed)
oregano, garlic powder
Sauté onion and garlic in oil. Add beef and rice, cook until brown. Add water, tomatoes and pepper. Spice as desired, cover and cook 30-40 minutes, until water is absorbed.
4-6 bell peppers
1 recipe Spanish rice
bread crumbs
Cut peppers either lengthwise or cutting off just the top. Clean, and place in large pot covered in water. Boil 5 minutes. Drain and fill with rice mixture. Top with bread crumbs. Bake 20-30 minutes at 350F.
5-6 large Yukon gold potatoes, peeled and sectioned
margarine
coffee rich or unflavored soy milk
1 lb. ground beef (or turkey or a mixture)
1 c. frozen mixed vegetables
1 can corn
1 large onion, chopped
2 cans vegetable soup
garlic powder, pepper
Boil potatoes until soft, drain. Mash with margarine and soy milk. Brown beef and onions together. Mix together with veggies, corn, soup, and seasonings. Place mixture in large casserole dish, top with potatoes. Bake 30 minutes at 350F.
Desserts
2 c. butter
2 c. brown sugar, packed
2 c. white sugar
4 eggs
2 tsp. vanilla
4 c. flour
5 c. oatmeal, lightly ground in food processor
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. chocolate chips
3 c. chopped walnuts
Cream butter and sugars together. Add eggs and vanilla, mix thoroughly. Mix in dry ingredients. Add chips and nuts. Chill in refrigerator for at least one hour. Drop rounded spoonfuls on greased cookie sheets. Bake 8 minutes at 350 convection bake. This is a large recipe, making about 12 dozen, so it can be halved or quartered.
Topping:
1/2 stick (1/4 cup) cold unsalted butter or margarine, cut into bits
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
Batter:
1 1/2 sticks (3/4 cup) margarine or butter, softened
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon double-acting baking powder
1 1/3 cups all-purpose flour
1/2 teaspoon salt
3 large eggs
fruit: 1 pkg blueberries and 1 pkg raspberries OR 2 cups blueberries and 2 nectarines, sliced
Preheat oven to 350. Make the topping first. In a small bowl combine the margarine or butter, sugar, flour, cinnamon, and the nutmeg and mix until the mixture resembles coarse meal. Cover and chill the topping while making the batter. In a small bowl with an electric mixer cream together the margarine or butter and the sugar. When the mixture is combined add the vanilla and mix to combine. In a small bowl stir together the baking powder, flour, and the salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition. Gently fold in the fruit. Spread the batter in a greased 10 inch round cake pan or 2-quart baking pan. Sprinkle the topping evenly over the batter and bake the middle of the oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serves 6 to 8.
3/4
cup pure maple syrup
3/4 cup golden brown sugar, packed
1/2 cup
light corn syrup
1/4 cup butter or margarine
3
large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1
1/2 cups pecan halves
Stir syrup, brown sugar, corn syrup and
margarine in medium saucepan over medium heat until sugar dissolves
and butter melts. Increase heat and boil 1 minute. Cool to lukewarm,
about 45 minutes.
Position rack in bottom third of oven and preheat to 350°F . Keep pie crust in freezer until ready to fill.
Whisk eggs, vanilla and salt in 4-cup measuring cup to blend. Gradually whisk maple syrup mixture into egg mixture. Stir in pecan halves.
Pour filling into crust. Bake pie until filling is slightly puffed around edges and center is set, about 55 minutes. Cool pie completely on rack. (Can be prepared 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.
from The Fanny Farmer Cookbook by Marion Cunningham
6 oz unsweetened chocolate – Sharffen Berger!
2 tbsp butter
¼ c. flour
½ tsp baking powder
½ tsp salt
3 eggs
1 ¼ c. sugar
6 oz (1 c.) mini semisweet chocolate chips
Melt the chocolate with the butter in a heavy-bottom saucepan over very low heat. Mix together the flour, baking powder, and salt. In a mixing bowl, beat the eggs, then add the sugar and continue beating until light and well-blended. Add the chocolate mixture to the egg mixture and beat well. Add the flour mixture and mix until well-blended. Stir in the chocolate chips and then chill the batter in the refrigerator for at least one hour (overnight is fine). Preheat the oven to 350 F. Grease a cookie sheet. Drop by teaspoonfuls onto the cookie sheet and bake for 5-6 minutes. Do not overbake; these cookies are best slightly underbaked. Remove to a rack to cool.
Passover Recipes
1 cup quinoa
2 cups chicken soup (or 2 cups water & 2 tsp chicken soup flavoring)
1 cup celery, minced
8 oz. Mushrooms
oil
1 med. onion chopped
In a medium-sized bowl, soak the quinoa in cold water for 5 minutes. Drain and rinse under cold running water. This is very important or it will be bitter.
Sauté onions in oil, add celery then mushrooms. Cook until softened.
In a medium saucepan, combine the soaked quinoa, vegetables and water and bring to a boil. Reduce the heat and simmer, covered, for 15 to 20 minutes, or until just tender. Drain if necessary.
3 c. matza meal
1 1/2 tbsp. sugar
1 1/2 c. water
3/4 c. oil
6 eggs
Mix well. Form into biscuit sized rolls with well-greased hands. Place on greased cookie sheets and bake 30 minutes at 375.
Soak
4 c. farfel in
20 oz. chicken soup (from can)
Sauté
1 onion
2 stalks celery in
1/2 c. oil
Mix together. Add
3 c. grated carrot
3 beaten eggs
2 tsp. chopped parsley
1 tsp. salt
pepper to taste
Place in greased 9x9” casserole dish and sprinkle top with paprika. Bake 1 hour at 375. Freezes and reheats excellently. Can be doubled and cooked in 9x13” dish.
1 stick margarine
4 eggs
1 c. matza meal
salt and pepper to taste
Mix margarine and eggs until smooth. Add matza meal, season. Refrigerate for at least an hour, form into balls. Cook in bubbling soup until they float.
8 pieces matza
1 onion, diced
4 eggs
matza meal
salt and pepper
Soak matzot in water, breaking it up with your hands until you have lots of little soft bits. Drain thoroughly. Fry in oil with onions until onions are soft and matza bits are dried out. Mix with eggs and enough matza meal to hold it all together. Season. Form into 8-10 baseball-sized balls and refrigerate for one hour before cooking in boiling water until they float.
2 large zucchini, shredded
5 carrots, shredded
3 large potatoes, shredded
2 large onions, chopped fine
1 pkg frozen chopped spinach
3 eggs
spices
matza meal
Mix all ingredients. Form into balls, and bake for one hour. Serve with tomato sauce and parmesan cheese.
12 oz. chocolate chips
1 c. farfel, lightly toasted in the oven
1 c. chopped nuts or raisins (optional)
Melt chips in microwave safe bowl. Stir in farfel and nuts. Drop by teaspoonful onto foil or wax paper, refrigerate until firm. Keep refrigerated or in a cool place.
1 c. matza meal
1/2 c. sugar
1 c. farfel
1/2 c. chopped walnuts or pecans
3/4 c. chocolate chips
2 eggs, beaten
1/3 c. oil
Combine matza meal, sugar, farfel, nuts, and chocolate. In a separate bowl, beat eggs with the oil. Pour the eggs into the dry ingredients, mix well. Drop dough by teaspoonful 2 inches apart onto greased cookie sheet. Bake in 350 oven for 20-30 minutes until golden brown.
6 eggs, separated
¾ c. sugar
1 tbsp. lemon juice
6 oz. ground filberts
1 apple, peeled and ground up in food processor
Mix yolks, sugar, lemon juice, nuts, and apple. In separate bowl, beat egg whites until stiff. Fold into nut mixture. Pour into 2 greased 9” cake pans. Bake 45 minutes at 325 convection.
6 tart apples, peeled and sliced
4 tbsp. lemon juice
2 tsp. cinnamon
3/4 c. sugar
pinch nutmeg
6 eggs
1 1/2 c. sugar
1 tsp. vanilla
3/4 c. oil
2 c. cake meal
2 tbsp. potato starch
1/4 tsp. salt
Streusel Topping:
1/4 c. sugar (brown preferred but white works)
1 1/2 tsp. cinnamon
1/4 c. chopped nuts
Toss apples with lemon juice. Mix together cinnamon, sugar, and nutmeg, and combine with apples. Set aside. Beat eggs until light and fluffy, slowly adding sugar and vanilla. Stir in oil, cake meal, potato starch, and salt. Put half of batter into a greased, 9x13 baking pan. Spread apple mixture on top. Cover with remaining batter. Combine streusel ingredients, and sprinkle on top of batter. Bake in a preheated 350 oven for 70 minutes. Recipe may be halved, or cooked in two separate 8x8 pans.
4 plain matzot
1 cup brown sugar, packed
1 cup butter
1 cup chopped pecans
1 cup semi-sweet chocolate chips
Spray bottom of jellyroll pan (a cookie sheet with sides) generously with vegetable spray.
Line pan with matzot, breaking to fit.
In medium saucepan over medium-high heat, combine butter, brown sugar and pecans.
Bring to a boil, stirring with a wooden spoon. Reduce heat to medium and boil 2 minutes,
stirring constantly. Pour over matzos. Bake at 350 degrees F for 7-8 minutes.
Remove from oven and immediately sprinkle with chocolate chips. Return to oven and bake
2-3 minutes longer to melt chocolate. Do not over-bake; they will burn easily at this point.
Remove from oven. If desired, gently spread the softened chocolate with a spatula, leaving a
swirled pattern. Let cool 10 minutes, then cut into squares, being careful not to burn yourself as
the syrup is still very warm at this point. If the syrup is still hot, let them cool a bit longer in the
pan, but not more than about 20 minutes. You want the syrup to stick to the bottom of the matzo,
if possible. Remove to waxed paper to finish cooling.
Refrigerate to set.
To be added:
Cheese Spread, macaroni and cheese
twice baked potatoes, wild rice salad, chinese chicken salad gazpacho, corn fritters
potato salad, corn stew, chicken stew with couscous, tvetchenkuchen, apfelnudelshalet, brisket