Hot Baked Fruit

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1 large can each: pears, peaches, apricots, pineapple chunks
1 8-oz. jar maraschino cherries
1 can Passover macaroons
3/4 c. brown sugar
1 t. cinnamon
1/2 c. melted butter or margarine
1/4 c. slivered almonds
sherry (a sprinkle)

Drain the fruit and gently mix it together. Layer half the fruit in a 2 1/2-quart casserole. Sprinkle with half the macaroon crumbs. Top with the remaining fruit and another layer of macaroon crumbs. Mix the melted butter, brown sugar and cinnamon together; pour over the top of the casserole. Bake at 325° for 1 hour. Sprinkle with sherry and almonds. Serve hot.

Matzo Brei

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Carol Finerman

2 matzos per person
beaten eggs, just enough to moisten matzos
margarine (or butter)
salt to taste

Break matzos into colander. Pour boiling water over matzos just to wet. Combine matzos and eggs. Melt margarine in frying pan. Pour in mixture. Fry till brown. Break up as you turn to fry other side till brown.

My beloved daughter, Ann, of blessed memory, was a fine cook and always made
this recipe for the family. We all loved it and often had it even when it wasn't Passover.

Matzo Pletzel

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Hannah Zwerdling

2 white matzos
boiling water
3-4 eggs
salt, pepper to taste
1/2 onion grated (optional)

Break matzos into small pieces. Pour boiling water to cover over them and let stand a few minutes. Then drain the matzos. Add the eggs and seasonings and beat all ingredients together very well. Heat frying pan and grease well. Pour batter in. Can be served with jelly, syrup or sour cream. Yield: 4 good-sized omelets.

Cheese Blintzes

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Ada Margolis

3 eggs, beaten
1/2 t. salt
1 1/2 c. water
3/4 c. cake meal
FILLING:
1 lb. dry cottage cheese
1 egg
1/2 t. sugar
1/2 t. salt
1 T. thick cream

To the beaten eggs add the salt; alternately add a little of the cake meal and water, mixing thoroughly. Pour into a small hot greased frying pan only enough batter to make a very thin pancake, tipping pan from side to side. Toss out on a towel fried side up. Make a number of sheets this way. For filling: Press cheese through a sieve; add remaining ingredients and beat until smooth. Place a heaping tablespoon of filling on each sheet. Fold sides of sheet in over mixture to form an envelope, and fry again on both sides until brown.

Matzo Filled Pinwheel Meat Loaf

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Hilma Geffen

2 lbs. lean ground beef
3/4 c. matzo meal
1/4 c. tomato juice
2 eggs
1 t. salt
1/4 t. pepper
FILLING:
2 matzos, crumbled fine
3 T. onion, minced
3 T. chicken fat (or oil)
1/2 t. salt
dash of pepper
1/3 c. hot water
TOPPING: (optional)
tomato-mushroom sauce

Mix beef with meal, juice, eggs and seasoning. Make a ball and roll between 2 sheets of waxed paper into a rectangle 1/2" thick. Remove top sheet. Spread meat with filling (which may be prepared in advance). Using waxed paper as a guide, roll like a jelly roll. Remove bottom paper when you place this in a greased shallow baking pan. Cover with sauce and bake for 1 hour at 350°. Yield: 6-8 servings.

Orange Glazed Matzo Stuffed Capon

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Anne Sichel

2 5-6 lb. capons
salt
1/2 c. onion, chopped
1/2 c. apple, chopped
1/4 c. margarine
4 c. matzo farfel
1 egg, beaten
1/2 c. raisins
1/4 c. dried apricots, chopped
1/2 t. grated orange rind
garlic salt
GLAZE:
3/4 c. apricot jam
1/4 t. cinnamon
1/2 c. orange juice

Wash and salt capons. For stuffing: Cook onion and apple in margarine. Mix with next 5 ingredients. Stuff. Sprinkle top of capons with garlic salt. Roast at 350° for 2 hours. Baste occasionally. Heat and stir glaze ingredients until jam is melted. About 30 minutes before capon is done, baste with glaze.

Matzo Farfel Stuffing

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Miriam Shaw

1/4 c. chicken fat (or shortening)
2 large onions, minced
2 celery stalks, diced (optional)
1/4 lb. mushrooms, sliced (optional)
3 1/2 c. farfel
1 t. salt
1/4 t. pepper
1 t. paprika
1 t. ginger
2 c. chicken soup

Using large skillet, sauté onions (or onions, celery and mushrooms) in chicken fat until tender. Add farfel; stir until lightly browned. Combine seasonings and chicken soup, and add to skillet slowly. Cook over low heat until all liquid is absorbed. Yield: 6 servings.

Matzo Stuffed Breast Of Veal

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Miriam Shaw

1 large onion, diced
1/2 c. celery, diced
1/4 lb. mushrooms, sliced
2 T. chicken fat
2 T. minced parsley
1 c. matzo meal
3/4 t. salt
dash pepper
1 3/4 c. hot water
1 egg, beaten
1 10-oz. can tomato sauce
1 sauce can water
4 1/2-5 lbs. breast of veal, with pocket
1 t. paprika

Sauté onion, celery and mushrooms in chicken fat. Add parsley, matzo meal, salt and pepper, hot water and egg. Fill veal pocket with mixture. Place in pan and add tomato sauce and water. Sprinkle meat with paprika. Cover and roast 2 1/2 hours at 350°, basting frequently. Uncover for last 1/2 hour. Yield: 6-8 servings.

Carrot Latkes

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Shira Klein

2 c. fresh carrots, grated (about 6 medium)
1 medium onion, grated
3 eggs
1/2 c. matzo flour (or meal)
3/4 t. salt
1/2 t. baking powder
dash of pepper
vegetable oil for frying

In a large bowl combine carrots and onion. Mix in eggs, matzo flour, salt, baking powder and pepper; beat thoroughly. In a large heavy skillet heat oil to the depth of about 1/8". Drop batter by heaping tablespoons into oil and cook until browned, 2-3 minutes on each side. Drain on toweling after cooking. Freezes well. To reheat after freezing, bake on foil-lined baking sheet at 450° for 10 minutes. Serve with applesauce or sour cream. Yield: 8-10 medium latkes.

Matzo Cheese Kugel

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

2 large onions, grated or chopped fine
2 T. butter
5 matzos
1/2 lb. cottage cheese
2 eggs, beaten
1/2 t. salt

Fry onions in butter until brown; cool. Crush matzos, soak in cold water for 2 minutes, drain and press out well. Mix onions and matzos with cheese, eggs, and salt. Place in greased pudding dish and bake at 400° until brown (about 1/2 hour).

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