Passover Recipes

Salmon Gefilte Fish

  

Need a Cuisinart/Food Processor

As served at the MLJC Passover Seder

(Recipe adapted from Fast & Festive Meals for the Jewish Holidays)

Servings: 16 (generous)  Prep: 20 minutes     Bake: 1 hr

Advance Prep: May be refrigerated for 2 days or frozen (60 days).  If freezing, defrost in refrigerator.

Ingredients:

2 medium onions, peeled & cut into chunks

5 large carrots, peeled & cut into 1-in pieces

2 stalks celery, cut into 1-in pieces

1 cup parsley springs

1 lb salmon fillets – skinned, cut into 2-in pieces

2 lbs white fish fillets – cut into 2-in pieces**

3 large eggs

½ cup vegetable oil

¼ cup (or less) sugar

2 tsp salt (or less)

2 tsp fresh coarse grind black pepper

*For garnish:  lettuce leaves, carrot curls/sticks & horseradish

**Any firm, fresh white fish will do (cod, sole, carp, red snapper – I prefer cod or sole)

***Recipe can be doubled but only if you have a large food processor.

  

Pre-heat oven to 350*

  

  • In food process with metal blade, process onions until minced.

  • Remove onions to a very large bowl.

  • Process, carrots, celery & parsley until ground.

  • Remove veggies to same large bowl.

  • Process salmon until ground.

  • With motor running, add white fish chunks through feed tube, 1 piece at a time until ground.

  • Add fish to same large bowl.

  • Process eggs, oil, sugar salt & pepper in processor & mix until very well blended.

  • Add to large bowl & mix all ingredients together by hand (wear disposable gloves).

  • Transfer mixture to ungreased 9/13 glass baking dish.  Bake, uncovered for 1 hr, or until firm to touch.  Top may turn golden brown.  Remove from oven & cool.

  

Cut into squares or slices, place on lettuce leaves, add garnish & serve chilled or at room temperature.

 

Enjoy!

 

4 ingredient Miracle Bars

 

  • cups ground almonds

  • 1 cup brown sugar

  • 2 eggs

  • 1 cup chocolate chips

 

Mix ingredients together well & spread in pan with spatula. Batter will be thick - do not add water.

 

Bake for 23 minutes.  

 

OR — Shape into cookies and bake 12–15 minutes. 

    

Do not undercook.                       Enjoy!

  

Pre-heat oven to 350*

  

Line cookie sheets with foil or parchment paper. Place a single layer of matzo on cookie sheets.

Melt 8 oz butter with 1½  cup brown sugar. Bring to a boil and boil for 3 minutes.

Pour over matzo and bake for 15 minutes.

Remove from oven and spread with 3/4 cup chocolate chips. As the chips melt, spread to cover matzos. Cool and break into pieces.

  

Enjoy!

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Chocolate Matsot  As served at the MLJC Passover Seder

  

  

Somebody's Grandmother's Kugel Recipe

  

½ pound wide egg noodles

1.5 sticks margarine (melted)

6 eggs (beaten)

1 pint sour cream

1 pint cottage cheese

1 cup sugar

2 tsp. vanilla

2 cups milk

Rice Crispies

cinnamon

 

Grease pan

Cook noodles according to package directions (I usually leave them a bit undercooked)

Blend first 7 ingredients and pour into greased pan

Pour 2 cups of milk over the mixture (it will look really soupy, but the milk will all be absorbed during the baking)

Top with crushed Rice Crispies

Sprinkle with cinnamon

Bake at 400 for 15 minutes; Then bake at 325 for 1 hour

  

Makes 12-18 servings       Enjoy!

MATZO ROCK CANDY

  

  • 2 packages of semi sweet chocolate chips – 12 oz

  • 1/2 box of matzah farfalle

  • 1 cup walnuts (optional)

  • 1 cup raisins

  • 1 bag of mini marshmallows

  • 1/4 cup of canola oil

 

Carefully microwave chocolate & oil in 1 minute intervals, stir until almost melted. 

  

Then dump all additional ingredients into chocolate bowl and mix all together. 

  

Spread mix 2 disposable baking sheets. Cover lightly with aluminum foil & freeze overnight.

  

Then break the candy apart and put into baggies, refrigerate or freeze until ready to serve.                                

 

                                                                                         Enjoy!

Flourless Chocolate, Almond and Coconut Cookies

​   

  • 1 cup Unsalted Slivered Or Sliced Almonds

  • 1 cup Sweetened Shredded Coconut

  • ½ cups Plus 3 Tablespoons Unsweetened Cocoa

  • 3 cups Powdered Sugar

 

1. Preheat oven to 350ºF. Spread almonds & coconut evenly on a large rimmed baking pan. Toast in the oven for about 7-8 minutes, turning/tossing once halfway through, until golden brown and fragrant. Reduce heat to 325ºF.

   

2. Meanwhile, in a large bowl whisk together cocoa (1/2 cup plus 3 tablespoons total), powdered sugar, and salt. Continue whisking while adding egg whites and vanilla extract, mixing until just moistened. Don’t overwhisk or the eggs will stiffen. Stir in almonds, coconut, and chocolate chips.

   

3. Line 2 large chilled* baking sheets with parchment paper.  Spoon batter by the tablespoon onto the baking sheet (makes 24) or by heaping tablespoons (makes 18 large).      *place baking pans into freezer for about 10 minutes

  

4. Bake for 14-16 minutes, turning pans and shifting the top to bottom rack halfway through. Cookies are finished when tops are shiny and cracked. Cool for a minute or two, then slide the cookies off the pans and allow to cool completely before serving.

                                                                                                                                                               Enjoy!

 

  • ½ teaspoons Kosher Salt

  • 4 whole Egg Whites, at room temperature

  • 1 Tablespoon Vanilla Extract

  • ¾ cups Mini Chocolate Chips

 

 

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