Passover Recipes
Matzo ball Soup
Buy soup box mix & Matzo ball mix in store.
1. Follow recipe of the soup mix
2. Add chicken broth, carrots, and celery to taste
3. Keep Matzo balls out of soup till Sunday evening (add 10 mins before serving)
4. Bring to dinner in a Crockpot
Green Bean Casserole
1. Use the French's Fried Onion Recipe
2. Use Frozen green beans
3. Use Golden Mushroom soup mix
Matzo Stuffing
1. Use 8 Matzo flats
2. 1/2 Cup water
3. 1 tb parsley
4. 3 Eggs beaten
5. (4) Celery Stalks (Chopped)
6. (2) Small Onions (chopped)
7. 1/2 ts Bells seasoning
Crumble Matzo & sprinkle water over Matzo
Sauté other ingredients (Slightly)
Mix together with Matzo
Bake @ 325 for 20 min
Cover to retain moisture
Roasted Veggies
Large Chops of Potatoes, Celery, Carrots, Whole cloves of garlic
Mix in 1/4 Cup olive oil
Mix in 1 Packet of dry Good Season Salad Dressing
Bake @ 375 till potatoes are golden brown & soft in center
Brisket
Traditional (Take 2 days)
1. (1) 5lb brisket of beef
2. (2) tsp salt
3. (1) clove garlic
4. (2) tbl sp vegetable oil
5. (3) Onions peeled & diced
6. (1) 10oz can of tomatoes
7. (2) Cups red Wine
8. (2) Stalks celery with leaves chopped
9. (1) Bay leaf
10. (1) sprig fresh thyme
11. (1) sprig fresh rosemary
12. 1/4 Cup chopped parsley
13. (6-8) Carrots pealed and sliced diagonal
1. Sprinkle salt & pepper over brisket and rub with garlic. Sear brisket in oil
at
high heat and then place fat side up on top of onions in a large casserole Cover
with tomatoes, red wine, celery, bay leaf, thyme, and rosemary
2. Cover and bake preheated 325 for 3 hours basting with pan juices
3. Add parsley & carrots and bake uncovered for 30 mins more until the carrots
are
cooked
4. Remove and let cool then refrigerate till next day
5. On the second day, trim off al visible fat then place the fat side down on
cutting board then look for the grain (muscle lines) with a sharp knife cut
across the
grain in thin slices
6. When ready to serve re-heat the gravy
7. Put slices in roasting pan, pour hot gravy over the top re heat for 45 mins
in
350 for 45 mins
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Hell Fire Brisket (Marinade for 24 hours before cooking)
1. 2/3 cup vinegar
2. (1) cup soy sauce
3. (1) 12 oz jar orange marmalade
4. (1) 16oz jar pure honey
5. (2) 6oz cans of smoked chipotle peppers
Mix ingredients thoroughly
Marinade brisket fat side up for 24 hours
1. Preheat over 300
2. Trim fat from brisket
3. Place brisket fat side up in pan with marinade in casserole
4. Bake for 4-5 hours
5. Let cool
6. Place the fat side down on cutting board then look for the grain (muscle
lines)
with a sharp knife cut across the grain in thin slices
7. Place back in casserole with marinade
Turkey
1. Roasted with herbs
2. Pre slice - ready to serve
Chocolate Covered Matzo
1. Favorite chocolate (white / Dark) slowly melted in double boiler
2. Dip Matzo pieces in chocolate
3. Dry on wax paper
Passover Brownies & Cakes
1. Use any variety of cake/ brownie mixes from the kosher section of
the supermarket
2. Make sure they are for Passover
Gefilte Fish
1. Purchase large jars from supermarket (in broth only - no jelly)
Haroset (Mixed apples & nuts)
1. (3) Large Apples
2. (1) tblsp sugar
3. 1/2 tsp cinnamon
4. 1/8 cup sweet red wine
5. 1/4 cup chopped walnuts
1. Core & cut apples into slices
2. Put apples in a food processor with the remaining ingredients. Process in
pulses leaving
a bit of crunch to the mixture
3. Chill to ready to serve
Seder Plates
1. Must contain the following items
A. Roasted lamb bone
B. Celery greens (use the tops)
C. Bitter herbs (horseradish)
D. Boiled Egg (peeled)
E. 4 Strips Matzo
F. Seder Candles (2) & Holders
G. Salt Water
