Haroset
Submitted
by: Lady Seanna |
2
large apples, peeled, cored and finely chopped
1 cup finely chopped walnuts
1 teaspoon white sugar |
1
teaspoon ground cinnamon
2 tablespoons kosher Red wine |
| Mix apples, nuts,
sugar and cinnamon together in a bowl. Add wine and mix in to
thoroughly blend. Keep in refrigerator until ready to put out on
the table for Passover Seder. Serves 4. |
Chopped "Liver" Spread
Submitted
by: AngelBreath |
3
tablespoons oil
1/2 lb mushrooms, chopped
1 small onion, chopped |
1 cup
chopped walnuts
pepper and salt to taste
1 tablespoon water |
| Saute mushrooms
and onion for 8 minutes. Pour into blender or food processor,
adding walnuts, seasonings and water. Blend until smooth. Serve
on matzo as a spread. Makes 1 cup. |
Falafel
Submitted
by: Merribuck |
2 cups dried chickpeas (soaked
in water and covered over night)
1/2 cup finely chopped yellow onion
3 cloves peeled and crushed garlic
1/2 cup sesame seeds
1/4 cup finely chopped parsley
1/4 tablespoon kosher salt
2 teaspoons ground cumin |
2 teaspoons baking powder
2 teaspoons ground coriander
1/4 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
Oil, for deep-frying
Pita bread
Toppings: lettuce, cucumbers, tomatoes and onions |
|
Soak chickpeas in water
overnight. Run chickpeas through food processor. Blend in yellow
onion, garlic, sesame seeds parsley, salt, cumin baking powder,
coriander, black pepper, and cayenne pepper, and let stand for 1
hour. Form into balls about 1-inch in diameter. Deep fry in oil
until golden brown. This takes approximately 4 to 5 minutes.
Serve in a pita bread and fill with lettuce, cucumber, tomatoes
and onions. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|