|Matza with Ground Meat
matza pieces wet from water and chicken broth (4-5 cups)
3 lb ground meat
pepper to taste
|In a rectangle pan
and place the 3 matzot to make a layer, saute the onions with a
little olive oil, ground meat and salt and pepper to taste, beat
3 eggs and mix well. layer meat on top of matza then another of
matza, beat beat remaining eggs with Olive oil and pour over
dish. pour chicken broth over it, cover with foil and bake 375
°F for about 1/2 hour or until is crispy.
Stuffed Roast Chicken
5 tablespoons Olive oil
5-pound chicken, including gizzard and liver
1 cup matzoh meal
1-2/3 cups dry white wine
3 eggs, lightly beaten
1/2 cup (2 ounces) walnuts,
2 cups dried currants
salt to taste
freshly ground black pepper to taste
juice from 1 lemon
Preheat the oven to 350°F.
In a saute pan over medium heat, heat 2 tablespoons of the oil.
Add the gizzard and sear on all sides. Add the liver and sear on
all sides. Transfer the gizzard and liver to a cutting board,
chop finely and transfer to a large bowl. Add the matzoh meal,
1/3 to 1/2 cup of the wine, the eggs, walnuts and currants and
mix to combine. Add 2 tablespoons of the remaining oil, season
with salt and pepper and mix to combine. Stuff the matzoh
mixture loosely into the chicken cavity, reserving any remaining
stuffing. Rub the chicken with the remaining 1 tablespoon oil
and the lemon juice, then season with salt and pepper to taste.
Place the bird on a rack in aroasting pan. Roast the chicken,
basting occasionally with the remaining wine and drippings,
until the juices run clear and the chicken registers 160 degrees
on an instant-read thermometer, about 1-1/2 hours. Place any
remaining stuffing in the roasting pan during the last 15
minutes of roasting. Transfer the chicken to a platter and set
aside to rest for 8 to 10 minutes. Transfer the stuffing to a
bowl. Carve and serve. Yield: 4 to 6 servings.
by: Lady Lynda
2 tablespoons butter
2 cups chopped onion
1 cup chopped tart apple
1 teaspoon chopped fresh thyme leaves
1 pound chicken livers, cleaned
1/4 teaspoon ground white
1/2 teaspoon salt
1/4 cup Brandy
1 cup heavy cream
In a large saute pan over
low heat, melt the butter and cook onion, apple, and thyme,
covered, until apples soften. Remove lid and increase heat to
medium add the livers and cook until firm and still pink inside.
Remove from the heat and allow to cool. Add the pepper, salt,
and brandy and puree in a food processor; then chill, covered.
Meanwhile whip the heavy cream to medium peaks. Fold into cooled,
pureed liver mixture. Serve chilled.
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included in the Garden of Friendship Recipe Book,
please email them to Barbiel
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