Recipe#12082

Title: Passover 02

Newsgroups: rec.food.recipes 
 From: yoel@brachot.jct.ac.il 
 Subject: COLLECTION: Passover Recipes 
 Date: Mon, 7 Mar 1994 12:15:28 GMT 
 Message-ID: Pine.3.87.01.9403071428.C4336-0100000@brachot.jct.ac.il 

Here are some more recipes for Passover
 Gefilte Fish
 1 1/2 pounds whitefish, filleted
 1 1/2 pounds yellow pike, filleted
  fish leavings from whitefish and pike purchased for the recipe
 3 medium onions, divided
 3 tsp salt, divided
 1/2 tsp white pepper, divided
 2 tsp sugar, divided, optional
 5 1/2 cups water, divided
 3 eggs, slightly beaten
 1 1/2 tbs potato starch
 1 carrot
 Make a fish stock using the fish heads, bones and skins.  Slice 2 
 onions into a deep 3 quart saucepan.  Arrange the leavings on 
 the onions.  Add 1 1/2 tsp salt, 1/4 tsp pepper, t tsp sugar and 5 
 cups of water.  Bring to a boil.
 Prepare the fish patties by grinding the fish fillets together with 
 the remaining onion.  Transfer the grindings to a wooden 
 chopping bowl.  Ad the remaining 1/2 cup of water, the eggs, 
 1/4 tsp of pepper, 1/1/2 tsp salt, potato starch and 1 tsp of 
 sugar.  Chop all the ingredients very well until a smooth 
 pastelike mixture is formed.  (Note:  I do this in the food 
 processor.)
 Wet hands with cold water and form the mixture into 12 patties 
 the size of golf balls.  Drop individually into boiling stock.  Add 
 the carrot.  Reduce the heat and simmer for 2 hours in a 
 partially covered saucepan.  Cool slightly.  Remove the fish 
 balls and carrot to a platter.  Mash the solids in the stock and 
 strain the stock over the fish.  Chill in the refrigerator.  Garnish 
 the fish with sliced carrot and serve with fresh horseradish.  
 Serves 12 as an appetizer and 4 as a main course.
 ~~~~~~~~~~
 Tuna-Nut Puffs
 These puffs may be made with a tsp-ful of batter to yield many 
 tiny puffs, which are ideal crunchy hot hors d'oeuvres.  For an 
 excellent luncheon dish, serve large puffs with a creamed 
 mushroom sauce.
 1 can (7 ounces) tuna fish, drained, liquid reserved
 1/3 cup chopped, toasted almonds
 water added to reserved tuna liquid to make 1 cup
 1/2 cup oil
 1 tsp salt
 1 tbs minced fresh parsley (optional)
 1 very small onion, finely grated
 1/8 tsp black pepper
 1 cup matzo meal
 4 eggs
 grease for baking sheet
 Finely chop the tuna in a wooden chopping bowl.  Add the 
 chopped almonds.  Mix together and set aside.
 In a medium sized saucepan, pour the cup of tuna liquid and 
 water mixture, add the oil, salt, parsley, grated onion and 
 pepper.  Bring to a boil.  Add the cup of matzo meal all at once.  
 Beat rapidly over low heat until the mixture leaves the sides of 
 the pan and forms a smooth compact ball.  Set aside to cool a 
 bit.
 Add the eggs one at a time, beating hard with a spoon after 
 each addition, until the mixture is shiny.  Add the tuna mixture.  
 Blend thoroughly.
 Drop the mixture by the heaping tbs-ful onto a greased baking 
 sheet.  Do not crowd them; leave room for expansion.
 Bake in a preheated 450 degree F oven for 10 minutes.  Turn 
 the heat down to 350 degrees F and continue baking for an 
 additional 30-45 minutes, until brown.  Serve hot.  Yields 22-24 
 puffs.
 ~~~~~~~~~~
 Matzo Brei
 4 matzos
 3 cups water
 4 eggs
 1/2 cup milk
 salt and white pepper to taste
 3 tbs butter
 Break the matzos into small pieces and soak them in the water 
 in a large bowl until soft but not soggy.  Drain well.  In a 
 separate bowl beat the eggs with the milk, salt and pepper.  Add 
 the matzos and blend together.
 Melt the butter in a large skillet over medium heat.  Add the egg 
 mixture.  Cook over medium heat.  As the eggs begin to thicken 
 and brown stir from the bottom with a wide spatula or pancake 
 turner, keeping the matzo in large, scramble pieces.  If you 
 prefer, cook the mixture as a large omelet, browning on both 
 sides.  Turn out onto a warm serving dish.  Serves 4.
 ~~~~~~~~~~
 Matzo Brei Parmigiana
 6 matzos
 2 cups water
 1 onion, chopped
 1 clove garlic, minced
 1 tbs oil
 2 cups tomato sauce
 1 tbs freshly chopped parsley
 5 eggs
 salt and black pepper to taste
 grease for the casserole
 1/2 cup diced hard cheese of your choice
 Soak the matzos in the water until soft.  Drain and squeeze out 
 the excess water.  Set aside.
 In a large skillet over low heat, saute the onion and the garlic in 
 the oil until golden.  Add the tomato sauce and the parsley.  
 Simmer for 15 minutes.  
 In a large bowl beat the eggs with the salt and pepper.  
 Combine the reserved matzos with the eggs.  Stir to blend.  
 Pour half of the egg/matzo mixture into a 2 quart greased 
 casserole.  Sprinkle with half of the diced cheese.  Top with the 
 remaining matzo mixture and then with the remaining cheese.  
 Pour the prepared tomato sauce over all.  Bake uncovered into 
 a preheated 325 degree F oven for 25 minutes.  Serves 5-6.
 ~~~~~~~~~~
 Pizza Souffle
 butter for the pan
 5 matzos
 water
 1 can (10 1/2 ounces) tomato sauce with mushrooms
 onion powder (optional)
 garlic powder (optional)
 1/2 to 3/4 pound American or mozzarella cheese, sliced
 2 large eggs
 1 cup milk
 Lightly butter a 9 x 13 inch pan.  Wet the matzos lightly with 
 water.  Fit 2 1/2 matzos on the bottom of the pan.  Cover the 
 matzos with half of the tomato sauce and arrange the slice 
 cheese over the sauce.  Cover the cheese with the remaining 
 matzos and pour the remaining sauce over the whole thing.  
 Sprinkle the top with onion and garlic powder.  Beat the eggs 
 with the milk and pour this over the matzos.  Bake in a 
 preheated 375 degree F oven for 30 minutes or until the custard 
 is set.  Let rest for 10 minutes before cutting into serving 
 portions.  Serves 6-7.
 -- Mirjam Dorn
 -- Jerusalem, Israel