11. Shulchan Orech

Traditional Recipes

Matzah Ball Soup

1 soup chicken                                                      3-4 quarts water

salt, pepper to taste                                            3 carrots peeled

Clean chicken and boil in water with carrots for 2-3 hours. Take bones and meat out and strain broth. Skim off fat. Serve the clear broth and the carrots with matzah balls. Celery and onions can be added. May need more salt after meat and bones removed.

2½ tblsp. chicken fat                                       2 eggs

¾ cup matzah meal                                          1 tsp. salt

1 dash cinnamon                                                ¼ cup seltzer

1 pkg. sweetener

Beat chicken fat well. Add eggs and beat again. Add liquid, seasoning, and meal to form a thick batter. Refrigerate for several hours. Boil water and roll into balls. Cook until they float. Let float, cooking for a few minutes. Add to soup broth.

Brisket

Marinate brisket in V8 juice – the longer the better. Cut up onions, carrots, celery and place on top of brisket before cooking. Roast with marinade and cover. Cook at 325° for 1 hour per lb. of meat. Puree veggies with marinade from pan, adding extra juice if needed, and serve as gravy over meat.

Matzah Meal Stuffing

Onion cut up fine. Sauté. Grate 3 carrots fine. Mix with 1½ cup broken matzah pieces. Add grated apple or water for moisture (no eggs). Salt and pepper to taste. Mix and stuff turkey or chicken.

Potato Kugel

6 medium potatoes                                        1 onion

1 carrot                                                               ¼ cup matzah meal

1½ tsp. salt                                                       ¼ tsp. pepper

2 eggs, beaten                                                   ¼ cup peanut oil

Pare veggies and either grate or put through grinder or food processor. Add rest and mix. Pour into well-greased 1½ qt baking dish. Bake at 375° about 1 hour until tip is browned. Best to bake in a pan of water.

Matzah Kugel

4 matzos                                                           2 eggs

½ c sugar                                                          2 tblsp. Shortening

½ tsp salt                                                          ½ cup raisins

2 peeled, grated apples (optional)           lemon juice

Soak and crumble matzos, then let drip in colander. Mix all ingredients in an 8” greased pan. Bake at 325° for 40 minutes or more.

Rice Kugel

1 cup uncooked or leftover cooked rice       ½ cup sugar (to taste)

1 tsp. cinnamon                                           1 tblsp. melted shortening

2 eggs                                                               1 grated apple

handful of raisins

Cook rice, rinse well. Add remaining ingredients. Bake in greased baking dish dotted with margarine for 1 hour or until nice and brown

Glazed Sweet Potatoes (serves 8)

8 medium sweet potatoes                                12 oz. jar orange marmalade

2 tblsp. shortening                                              ¼ cup water

¼ tsp. salt

Boil potatoes until just tender. Peel. Cut in half lengthwise. In a large skillet mix marmalade, shortening, water, and salt. Bring to a boil. Add potatoes and cook over moderate heat. Baste and turn until glazed.

Sunshine Carrot Coins

1 lbs carrots thinly sliced                                    ½ c orange juice

2 tblsp. fresh mint chopped or 2 tsp. dry     ¼ c raisins

pinch ginger and nutmeg                                    1 tblsp. orange rind

1 medium sized orange, peeled and chunked

1 tsp. Cornstarch                                               2 tsp. cold water

Cook first 6 ingredients, simmering covered about 8 minutes until tender. Add orange pieces. Mix cornstarch in water and add. Heat until thickened.

Matzah Rolls

½  cup water                                                   ½ cup oil or shortening

1 tsp. sugar                                                       1 tsp. salt

1½ cup matzah meal                                    4 eggs

garlic, onion or cinnamon

Bring water, shortening, sugar and salt to a boil. Lower flame. Add matzah meal gradually. Take off fire and cool. Add eggs one at a time. Shape into rolls with wet hands (make small because they spread). Bake at 400° for 35 minutes on greased sheet. Top with garlic, onion or cinnamon.

Ashkenazi Style Haroset

3 large, firm apples (core but don’t peel)        1 cup walnuts, chopped fine

1/3 cup red wine or grape juice                           1 tsp. cinnamon

2-3 tsp. honey

Grind or chop apples and walnuts. Add remaining ingredients and refrigerate for an hour or more.

Passover Carrot Cake

6 eggs, separated                                               1 cup sugar

1 cup ground walnuts                                      1 cup grated carrots

1 tsp. vanilla                                                      ¾ cup matzah cake meal

Beat egg yolks 5 minutes. Gradually add 1 cup sugar. Beat 5 more minutes. Blend in carrots, walnuts and vanilla. Fold in cake meal. Beat egg whites until form still peaks. Fold into cake batter. Pour into 8” ungreased springform pan. Bake at 350° for 40-50 minutes. Invert pan on a cooling rack. Remove from pan when fully cooled. Sprinkle with sugar.

Pesach Date Squares

1 cup dates, cut up                                         3 eggs

1 cup sugar                                                       ½ chopped nuts

½ cup matzah cake meal

Beat eggs with pinch of salt. Add sugar and beat well. Add cake meal, nuts and dates. Bake in greased 8”x8” pan at 350° for 40 minutes.

Note: Conversion to Pesach

To convert recipes with regular flour for Passover, use the following formula:

1 cup flour = ¼ cup matzah cake meal  + ¾ cup potato starch.