With the Passover holiday starting in just a few days I wanted to share a few recipes for those readers who celebrate the holiday of Passover.
1 lb. cottage cheese
1¼ cups grated mozzerella cheese
½ cup grated parmesan cheese
½ teaspoon black pepper (optional)
30-34 oz. prepared marinara or flavored tomato sauce
Grease casserole dish. Cover the bottom of the pan with marinara sauce. Place a matzah on top.
Spread tomato sauce over matza. Place some of cottage cheese on top of the matzah in the pan.
Sprinkle mozzerella and parmesan cheeses over cottage cheese. Continue layering, ending with tomato sauce. Top with the ¼ cups mozzeralla cheese and parmesan cheese not used earlier
Add 1/2 cup water. Cover and b ake at 350 for 35-40 minutes.
Apple and Matzah Kugel
1/2 tsp. salt
1/4 cup margerine for parve (you can use butter if serving dairy)
1/2 cup chopped nuts
1/2 cup raisins
1/2 cup sugar
1 tsp. cinnamon
2-3 apples, pared and chopped
Break matzah and soak until soft. Drain, but do not squeeze dry. Beat eggs with salt, sugar, margarine and cinnamon. Add matzah. Stir in chopped nuts and apples and raisins. Pour mixture into a greased casserole dish. Dot top with additional margerine. Bake in 350 degree oven for about 45 minutes.
1 small onion
2 cans red salmon (16 ounces each), or you can use 3-4 cups cooked fresh salmon
2 large eggs
1 cup or matzo meal
1-2 tsp. lemon juice
1/2-1 1/2 tsp. freshly ground black pepper
1/2 tsp. dried dill or 2 sprigs fresh dill
3/4 tsp. paprika
3 sprigs fresh parsley
Coarsely chop onion in food processor. Drain salmon, and add to food processor. Pulse three or four times. Add eggs, 1/2 cup of the matza meal, lemon juice, pepper, dill, paprika and parsley. Pulse until you have a uniform mixture, but do not over-process. Put the remaining matzah meal on a plate (for coating) Form the mixture into patties. Coat the patties and then fry about 4 minutes per side. Serve hot with a dipping sauce.