I need some new Passover recipes

try this link....all the passover, plus other recipes you'll
ever need...

jewishfood-list.comjewishfood-list.comOpen ↗

<[email hidden]> wrote in message news:29468-406855DC-356@storefull-
3332.bay.webtv.net...

Quoted message said:

I have been using almost the same recipes and am bored
with them. Please send me your favorite, especially for
kugel and dessert. TIA and direct mail OK. Best wishes and
ESSEN! Ellen

<[email hidden]> wrote...

Quoted message said:

I have been using almost the same recipes and am bored
with them.
Please> send me your favorite, especially for kugel and
Please> dessert.

TIA

Quoted message said:

and direct mail OK.

My favorite is ham and cheese loaf.

[email hidden] wrote in message news:<[email hidden]>...

Quoted message said:

I have been using almost the same recipes and am bored
with them. Please send me your favorite, especially for
kugel and dessert. TIA and direct mail OK. Best wishes and
ESSEN! Ellen

Mascarpone Cheesecake (with rhubarb glaze and chocolate
covered strawberries) CRUST: No stick spray 1 1/4 cup matzah
meal 4 tablespoons melted butter 4 tablespoons white sugar
Mix crumbs, butter and sugar and press onto bottom of 8 or 9
inch springform pan. Bake at 325F for 10 minutes. Remove
from oven. Maintain oven temperature. FILLING:
2 (8oz) packages of cream cheese (room termperature)
2 (9oz) containers of mascarpone (room termperature) 2
tablespoons flour (use matza cake flour or just omit
it) 6 large eggs 1 cup white sugar 1 1/2 tablespoons
vanilla 1 tablespoon lemon juice 2 teaspoons lemon zest
(yellow part of lemon peel) Pinch of salt Beat cream
cheese and sugar until smooth. Add mascarpone and beat
until smooth [mix in flour] Beat in eggs one at a time.
Add lemon juice and zest, vanilla and salt. Pour over
crust and bake (about) one hour. Top of the cake may
crack a little. Stir sour cream until smooth; spread
over cake. Refrigerate cake overnight. GLAZE: 4 cups
fresh rhubarb (frozen's OK, I think) 8 strawberries,
hulled (for color?)
3/4 cup sugar
4/3 cup plus 3 tablespoons water (you may not need all or
any of the water with frozen rhubarb.) 2 tablespoons fresh
lemon juice 1 1/2 tablespoons cornstarch (or equivalent
potato starch?) Oh the hellwithit!!! Use the cornstarch
and keep your mouth shut . . who's to know already?
Combine rhubarb, strawberries, sugar, 2/3 cup of water and
lemon juice in large sauce pan. Bring to boil, stirring
until sugar dissolves. Reduce heat and simmer until
rhubarb is tender, about 9 minutes. Remove from heat; let
cool 10 minutes. Pour mixture through strainer set over 4
cup measuring cup, pressing on solids to extract 1 1/2
cups liquid. Return the 1 1/2 cups liquid to same pan;
bring to simmer over medium heat. Whisk cornstarch and 3
tablespoons cold water to blend in small bowl; add to
liquid in saucepan. Whisk continuously until mixture
thickens, about 6 minutes. Pour into small bowl and chill
until cold, about 2 hours. Spread glaze over cheesecale.
Refrigerate at least 4 hours and up to 1 day. GARNISH: 6
oz. bittersweet chocolate, chopped 12 large, perfect
strawberries Line baking sheet with parchment or waxed
paper. Stir chocolate in top of double boiler over
simmering water until chocolate is melted. Remove
chocolate from over water. Holding by the stem, dip each
strawberry about half way into melted chocolate. Gently
shake off excess chocolate; place on baking sheet. Chill
until chocolate is set (about 30 minutes up to 6 hours)
Place strawberries around edge of cake and serve. (I'd
keep the strawberries separate while I transported the
cake and put each strawberry on to individual cake slices
as served.)

Apple Cherry Crisp

1 lemon, squeezed into 8 cups cold water 4 pounds big Granny
Smith apples (about6) 1 cup sugar 1 teaspoon cinnamon 1
tablespoon cornstarch 1 1/2 cups dried cherries 3
tablespoons unsalted butter, cut into quarters (for Pareve
use unsalted stick margarine)

Crumbs 1 cup matzah meal (90 grams)
5/4 cup packed light brown sugar
6/4 cup granulated sugar
7/2 cup walnuts, chopped medium-fine 5 tablespoons unsalted
butter, melted

8. Preheat the oven to 400 degrees with a rack in the
middle position.

9. Peel, core and dice the apples into 1/4" pieces. (Mine
were 1/8 " thick and postage stamp sized) Drop into the
lemon-water as you go, to keep the apples from turning
brown. Drain the apples well. Mix in the sugar,
cinnamon, cornstarch, and cherries.
10. Turn the apples into a greased 8x10" pan. Dot with the
butter. Cover with foil. Make 3 slits in the foil, place
in the oven and. bake for 1 hour.

11. Meanwhile, make the crumbs by mixing the flours, sugars
and nuts in a small bowl. Add the butter, and stir with
a fork to until the mixture is moistened. Press the
mixture with your fingers into chunks.
12. The crumbs can be sprinkled on the apples when they
are cooked, or the apples can be made ahead (up to 2
days), reheated until warm, and then the crumbs can
be sprinkled on and baked. In either case, sprinkle
the crumbs on and bake at 400 degrees 10-20 minutes,
until the crumbs are nicely browned. Let cool to warm
before serving.

Lynn from Fargo

If you want a really decadent, delicious kugel that is very
basic and desserty (sweet), try this. It's a family
favorite. Cornflake crumbs are not optional! It gives it a
great crispy top.

Jen's Kugel

12 oz wide egg noodles .5 lb butter
1.5 cups (12 oz) sour cream 1 cup sugar
2.5 cups milk 3 eggs cornflake crumbs

Preheat oven to 350 F. Grease a 9x13 pyrex. Boil noodles 5
minutes, drain and cool. Put noodles into pyrex. In a bowl,
melt butter, add sour cream and sugar and pour over noodles.
Warm the milk, add beaten eggs, and pour on top of previous
layer. Sprinkle the top generously with cornflake crumbs.
Bake at 350 1 hour. Half the people you know are below
average. -Steven Wright

JLove98905 said:

If you want a really decadent, delicious kugel that is
very basic and desserty (sweet), try this. It's a family
favorite. Cornflake crumbs are not optional! It gives it a
great crispy top.

Yes, but not for Passover.

regards, Ben

I'm not Jewish, but I was once invited to a Passover Seder (seder?)
and scrambled around to find an offering to bring. I made potato
latkes and they turned out to be amazing - I make them regularly:

@@@@@ Now You're Cooking! Export Format

Potato Latkes

vegetables

4 medium potatoes; peeled 2 large yellow onions 4 large
eggs; lightly beaten
1/3 cup matzo meal 2 teaspoons salt pepper; to taste
2/4 cup peanut oil

Using medium shredding blade of food processor, grate the
potatoes, laying them horizontally in the feed tube to
maximize the strand length. Grate the onions on top of the
potatoes. The onions will turn to mush and their juices will
help keep the potatoes from turning brown.

Lay a clean dishtowel inside a large bowl and transfer the
grated mixture into the towel. Roll the towel lengthwise and
wring out as much liquid as possible (you can do this over
the bowl, discarding the liquid, or right over the sink).
Depending on the size of the towel, you may have to do this
in batches.

Transfer the grated mixture to a mixing bowl. Add the eggs,
matzo meal, salt and pepper; mix well.

In a large cast-iron or nonstick skillet, pour about 1/8" of
oil and heat on medium high. The oil is hot enough when a
piece of potato sizzles when added. Form a trial latke with
a tablespoon of the mixture. Fry until golden brown on both
sides. Taste and, if needed, add salt and pepper to the
potato mixture.

To form the latkes, scoop up about 1/2 C. of the mixture
with your hands and loosely pat it into a pancake about 1/2"
thick, leaving a few straggly strands along the edge. (As
you work, liquid will accumulate in the bowl. Squeeze out
the excess. The last couple of latkes may need a really firm
squeeze.) after shaping each latke, slip it into the hot oil
and flatten it gently with the back of a spatula. Fry until
deep golden brown, at least 5 mins. on each side to be sure
the center is fully cooked. If the edges darken very
quickly, lower the heat. To prevent excess oil absorption,
flip each latke only once. Add oil between batches as
needed, making sure the oil heats up again before frying
more latkes. Drain on paper towels or a clean brown paper
bag. Serve immediately.

May be rejeated in a 300F oven. Set the latkes directly on
the oven rack and back 8 - 10 mins.

- - - - - - - - - - - - - - - - - -

Contributor: Fine Cooking Magazine

Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.

To reply, remove replace "shcox" with "cox"

Terry Pulliam Burd said:

I'm not Jewish, but I was once invited to a Passover Seder
(seder?) and scrambled around to find an offering to
bring. I made potato latkes and they turned out to be
amazing - I make them regularly:

Ok, time for my embarrassing Passover Confession. I was
living in Germany and was invited by one of my best friends
to her Passover Seder. She also invited another family (wife
and kids) as the men in the families were in Saudi. Not
being Jewish, and at the time fairly ignorant of the Kosher
laws... I offered to bring the salad. The hostess made
brisket and all the trimmings. My salad was a new recipe to
me. One of those "layered" salads...topped by mayonnaise
and.. Parmesan Cheese!! No one said a word, but I noticed it
wasn't eaten much. It was years later than I learned about
the restrictions on mixing meat and dairy and I still cringe
about my faux pas. Ah well.. my Jewish girlfriend and I can
laugh about it over pork bbq now. 🙂 Goomba

Terry Pulliam Burd <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

I'm not Jewish, but I was once invited to a Passover Seder
(seder?) and scrambled around to find an offering to
bring. I made potato latkes and they turned out to be
amazing - I make them regularly:

I'm not jewish either and have a burning question about
matzo meal. I know matzo is unleaven bread but what's in the
unleaven bread...is it just flour and water and perhaps some
salt or oil...or what?

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

Goomba38 wrote:

It was years later than I learned

Quoted message said:

about the restrictions on mixing meat and dairy and I
still cringe about my faux pas. Ah well.. my Jewish
girlfriend and I can laugh about it over pork bbq now. 🙂

My story involves being invited to Thanksgiving dinner at a
kosher home, a friend from school's. I'm Jewish, but we
never kept kosher. You'd think I would have known, but ...
After dinner the hostess asked the guests if they'd like
coffee or tea. I asked for a glass of milk. I thought her
surprised statement about how I could drink milk after all
that turkey had to do with the way I was still drinking milk
at the age of 16, an age when most teenagers would have
begun drinking coffee like the grown-ups.

She brought me a glass of white liquid and told me it was
Cremora in water. I thought "yech," and wondered how I could
get out of drinking
it. Then she caught my eye behind her husband's back and
pointed to the milk container as she put it back in the
refrigerator.

I gotta love a lady who would violate the rules in her own
home to serve a guest and smooth over an awkward
teenager's faux pas.

--Lia

Julia Altshuler said:

I gotta love a lady who would violate the rules in her own
home to serve a guest and smooth over an awkward
teenager's faux pas.

Thanks for that great story.

nancy

hahabogus said:

I'm not jewish either and have a burning question about
matzo meal. I know matzo is unleaven bread but what's in
the unleaven bread...is it just flour and water and
perhaps some salt or oil...or what?

Just flour and water, mixed and baked within a specified
time period to prevent accidental leavening from wild
yeasts in the air. When you taste it, you'll be
underwhelmed. It tastes like a plain, dry cracker. Those of
us with fond childhood memories of it love the stuff. Those
without take a bite and shrug. It's not something that's so
bad you'd spit it out, but it is awfully plain, and it's
dry enough that you want a glass of something (wine, water)
to wash it down.

--Lia

in article t_Lac.150210$1p.1919430@attbi_s54, Julia Altshuler at
[email hidden] wrote on 3/31/04 10:27 PM:

Quoted message said:

Goomba38 wrote:

It was years later than I learned

Quoted message said:

about the restrictions on mixing meat and dairy and I
still cringe about my faux pas. Ah well.. my Jewish
girlfriend and I can laugh about it over pork bbq now. 🙂

My story involves being invited to Thanksgiving dinner at
a kosher home, a friend from school's. I'm Jewish, but we
never kept kosher. You'd think I would have known, but ...
After dinner the hostess asked the guests if they'd like
coffee or tea. I asked for a glass of milk. I thought her
surprised statement about how I could drink milk after all
that turkey had to do with the way I was still drinking
milk at the age of 16, an age when most teenagers would
have begun drinking coffee like the grown-ups.

She brought me a glass of white liquid and told me it was
Cremora in water. I thought "yech," and wondered how I
could get out of drinking
it. Then she caught my eye behind her husband's back and
pointed to the milk container as she put it back in
the refrigerator.

I gotta love a lady who would violate the rules in her own
home to serve a guest and smooth over an awkward
teenager's faux pas.

--Lia

Know what? That's the absolute DEFINITION of Gracious
Hospitality! 5 Stars to your friend's mom!

Julia Altshuler said:

She brought me a glass of white liquid and told me it was
Cremora in water. I thought "yech," and wondered how I
could get out of drinking
it. Then she caught my eye behind her husband's back and
pointed to the milk container as she put it back in
the refrigerator.

I gotta love a lady who would violate the rules in her own
home to serve a guest and smooth over an awkward
teenager's faux pas.

It's that difficult to be honest and just explain that in
kosher homes milk is not consumed right after meat?

regards, Ben

Sheryl Rosen said:

Know what? That's the absolute DEFINITION of Gracious
Hospitality! 5 Stars to your friend's mom!

Wonderfully hospitable. Deceiving her husband and going
against her religion, but I guess they might have been the
type that do it for show rather than a commitment to what
they believe in.

regards, Ben

in article yjMac.156288$po.927457@attbi_s52, Julia Altshuler at
[email hidden] wrote on 3/31/04 10:49 PM:

Quoted message said:

hahabogus said:

I'm not jewish either and have a burning question about
matzo meal. I know matzo is unleaven bread but what's in
the unleaven bread...is it just flour and water and
perhaps some salt or oil...or what?

Just flour and water, mixed and baked within a specified
time period to prevent accidental leavening from wild
yeasts in the air. When you taste it, you'll be
underwhelmed. It tastes like a plain, dry cracker. Those
of us with fond childhood memories of it love the stuff.
Those without take a bite and shrug. It's not something
that's so bad you'd spit it out, but it is awfully plain,
and it's dry enough that you want a glass of something
(wine, water) to wash it down.

--Lia

Ever have a Carr's Water Cracker? That's pretty much what
matzo tastes like.

Ben said:

Sheryl Rosen said:

Know what? That's the absolute DEFINITION of Gracious
Hospitality! 5 Stars to your friend's mom!

Wonderfully hospitable. Deceiving her husband and going
against her religion, but I guess they might have been the
type that do it for show rather than a commitment to what
they believe in.

As the years have gone by, I've come closer to Ben's way of
thinking. I can see that Mrs. Lieberman made a choice with
good arguments on both sides of it.

She could have refused me the milk, but that would have
meant, not just explaining, but explaining to a 16 year old
in front of her older friend and the other guests. (My
school friend who invited me was a year older and far more
popular and grown-up. Anyone could see I held her in awe.)
Further, if I weren't Jewish, the explanation might not have
been so embarrassing for me. A non-Jew wouldn't have been
expected to know, but mine was a real faux pas; I should
have known. That's in favor of giving me the milk.

On the other hand, Ben's right. That's her home, her
religious conviction, her rules. Like so many, I've become
more conservative as I've gotten older. I have more respect
for religious commitment and religious rules than I once
had. Looking back, I wonder if she might have said something
along the lines of "no." But then, as I've gotten older,
I've lost touch with the teenager I once was. Now it is easy
for me to think I wouldn't have been embarrassed then, but
that's because I wouldn't be embarrassed now. As an adult,
I'm more O.K. with minor corrections than I was at 16.

Either way, let's not be too hard on this woman from 30
years ago. She made her decision then. Let's not second
guess her now.

--Lia

Julia Altshuler said:

Ben said:

Sheryl Rosen said:

Know what? That's the absolute DEFINITION of Gracious
Hospitality! 5 Stars to your friend's mom!

Wonderfully hospitable. Deceiving her husband and going
against her religion, but I guess they might have been
the type that do it for show rather than a commitment to
what they believe in.

As the years have gone by, I've come closer to Ben's way
of thinking. I can see that Mrs. Lieberman made a choice
with good arguments on both sides of it.

I disagree with Ben. If she'd had some of the milk herself
that would have been different. She maintained her own
religious beliefs just didn't make another in her home to
follow her suit. Goomba

Goomba38 said:

Julia Altshuler said:

Ben said:

Sheryl Rosen wrote:

> Know what? That's the absolute DEFINITION of Gracious
> Hospitality! 5 Stars to your friend's mom!

Wonderfully hospitable. Deceiving her husband and
going against her religion, but I guess they might
have been the type that do it for show rather than a
commitment to what they believe in.

As the years have gone by, I've come closer to Ben's way
of thinking. I can see that Mrs. Lieberman made a choice
with good arguments on both sides of it.

I disagree with Ben. If she'd had some of the milk herself
that would have been different. She maintained her own
religious beliefs just didn't make another in her home to
follow her suit. Goomba

I agree with you, Goomba. If one is, indeed, religious, do
you actually think God is looking down (caring one way or
another if you drink milk with meat) and saying, embarrass
your guest by pointing out their mistake!

She was a gracious host. No second guessing.

nancy

Nancy Young said:

I agree with you, Goomba. If one is, indeed, religious, do
you actually think God is looking down (caring one way or
another if you drink milk with meat) and saying, embarrass
your guest by pointing out their mistake!

She was a gracious host. No second guessing.

Do you think G-d cares about anything? No? Then you are
probably basing it on your own values and understanding as
to what G-d wants. From the Jewish perspective, we look to
G-d to see what He wants and not double guess things either.
From the *Jewish* (and I mean "orthodox" when I say that)
perspective this means we have a tradition dating back to
Moses (he wasn't playing chess with G-d for 40 days and
forty nights) and guidelines from that as to how to decide
what is required of us and what is optional and what is just
nice. The Torah has a law that says "Do not put a stumbling
block before the blind". Tradition tells us that that means
more than just not causing some blind person to fall. It is
referring to someone who does not know better while you do
and then whether they realise it or not you cause them to
stumble in a matter. While it may not be held against that
person for drinking milk after meat because that person due
to their circumstances does not know better, it *CAN* be
held against the person who gives it who *DOES* in fact know
better (from the Torah perspective at least and if you
believe in the Torah then that is what you follow).

Also, a gracious host can be just as gracious while
explaining in a nice way what is what. It can be done
discretely. There is no reason to embarass anyone (in fact
forbidden from the Jewish perspective).

regards, Ben