Santa Fe Salad

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.

Napa Valley Salad

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

Sweet Strawberry-Mango Salad

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.


Potato Leek Soup

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.

Butternut Squash and Split Pea Soup

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.

Corn Chowder

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.

Broccoli Soup

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!

Corn, Bean, and Pumpkin Stew

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.

Black Bean and Chocolate Chili

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

Noodle Kugel

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


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.

Broccoli Spinach Kugel

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.

Sweet Potato Pie

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.

Red Pepper Pate

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.

Rice Casserole

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.

Quick Rice Casserole

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.

Carrot Mold

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.

Blintz Casserole


½ c. margarine or butter, melted

½ c. sugar

2 eggs

1 c. flour

2 tbsp. baking powder

¼ c. milk

1 tsp. vanilla


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.

Tri-Color Lasagne

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


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.

Bolognese Bread Pizza

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!

Black Bean Burritos

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.

Pueblo Corn Pie

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

Chicken Tarragon

4 boneless chicken breasts

½ c. flour


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.

Greek Chicken

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.

Spanish Rice

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.

Stuffed Peppers

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.

Shepherd’s Pie

5-6 large Yukon gold potatoes, peeled and sectioned


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.


Urban Legend Cookies

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.

Berry Buckle


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


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.

Maple Pecan Pie

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.

Chocolate Drops

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

Quinoa Pilaf

1 cup quinoa

2 cups chicken soup (or 2 cups water & 2 tsp chicken soup flavoring)

1 cup celery, minced

8 oz. Mushrooms


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.

Passover Rolls

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.

Farfel Kugel


4 c. farfel in

20 oz. chicken soup (from can)


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.

Matza Balls

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.

Matza Gleis

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.

Veggie Balls

2 large zucchini, shredded

5 carrots, shredded

3 large potatoes, shredded

2 large onions, chopped fine

1 pkg frozen chopped spinach

3 eggs


matza meal

Mix all ingredients. Form into balls, and bake for one hour. Serve with tomato sauce and parmesan cheese.

Farfel Clusters

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.

Chocolate Chip Farfel Cookies

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.

Nut Cake

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.

Streusel Apple Cake

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.

Matzo Caramel Pecan Squares

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