Broccoli
Knishes
Submitted
by: Sandi |
1 cup
mashed potatoes
1/3 cup matzah meal
2 tablespoons potato starch
1/2 small onion, finely chopped
2 egg whites or 1/4 cup Passover egg substitute |
1/2
teaspoon black pepper
1/4 teaspoon salt
1 cup fresh or frozen broccoli, steamed and
finely chopped
Cooking spray |
| Preheat the
oven to 375°F. In a bowl combine the
potatoes, matzah meal, potato starch, onion, egg
whites, pepper and salt and knead together.
Divide the dough into 6 balls and flatten each.
Divide the broccoli evenly onto each circle, fold
over, and press edges to seal. Generously coat a
baking sheet with the cooking spray. Arrange the
knishes in a single layer and place the baking
sheet on the bottom rack of the oven. Bake for 15
minutes on each side. Serve hot. Serves 6. |
Vegetable
Kugel
Submitted
by: Sandi |
6 zuccini
2 carrots
1/2 cup chopped onions
1/2 matzo meal
1/2 margarine (melted) |
2 eggs
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
|
| Cook
zuccini and carrots till soft. Drain and mash.
Combine with half melted margarine and all other
ingredients. Pour into 9" greased pan.
Drizzle remaining margarine over the top and
sprinkle with matzo meal. Bake at 375°F for
1 hour. |
Passover Soup with Chicken
Dumplings
Submitted
by: JoyC |
8 eggs
2/3 pound ground chicken
1 egg, lightly beaten
1/3 cup matzo meal |
salt and pepper to taste
1 pinch ground cinnamon
10 cups chicken broth
1 cup uncooked rice |
| Bring a large pot
of salted water to a rolling boil. Place 8 eggs in the boiling
water; let the eggs boil for one minute, then remove the pan
from the heat. Let the eggs sit for 15 minutes before removing
them from the pot. Let them cool, remove the shells, the white
portion of the eggs (save or discard the white), and chop the
yolks. In a medium bowl, mix ground chicken, beaten egg, matzo
meal, salt and pepper to taste and cinnamon. Form mixture into
walnut-sized balls and refrigerate until ready to cook. In a
large saucepan over high heat, bring chicken broth to a boil.
Add rice and chicken balls, cover and lower heat to medium low;
simmer for 20 minutes or until the rice and chicken are cooked.
Ladle into soup bowls and garnish with hard-boiled egg. Serve. |
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
|