Recipe#12089
Title: Passover 09
From: esther@rochgte.fidonet.org (Esther Vail)Newsgroups: rec.food.recipes
Subject: COLLECTION: Passover Vegetarian Dishes
Date: Wed, 22 Mar 95 18:29:15 GMT
Organization: Express Access Online Communications, USA
Message-ID: <794694623.AA08170@rochgte.fidonet.org>
COLLECTION: Passover Vegetarian Dishes
SPINACH PIE (SERVES SIX)Spray a nine-inch (1 litre) pie plate with baking spray.
Heat oven to 375 degrees F (190 degrees C).
Cook together in 1/2 c. (125 mL) water until spinach is defrosted:
1 large onion, chopped
3 medium carrots, peeled and grated
1 package (10 oz., about 283 g.) frozen chopped spinach
Drain, let cool 3 minutes.
Stir in:
2 eggs, well-beaten
1/2 c. (125 mL) matzo meal
1 1/2 t. (8 mL) salt
a good shake of pepper
Pour into prepared pan and bake 45 minutes
CARROT AND SWEET POTATO TZIMMES (SERVES EIGHT)
2 pounds (1 kg.) carrots, peeled and sliced thick
1 whole onion
1/4 c. (60 mL) brown sugar
1 teaspoon (5 mL) powdered ginger
1 lb. (500 g.) sweet potatoes or yams, peeled and sliced
salt and pepper to taste
Place carrots in large cooking pot and cover with water. Bring to
a boil, add onion, brown sugar and singer, reduce to a simmer, and
cook covered until carrots are about half-done. Add sweet potatoes
and simmer until the vegetables are done. Drain, saving cooking
liquid, and place in casserole. Make following sauce:
Measure out 1 cup (230 mL) liquid, and stir in 2 tablespoons (30
mL) flour, another 1/2 teaspoon (3 mL) powdered ginger, and more salt
and pepper as needed.
Pour this mixture over contents of casserole, and bake uncovered
about one hour in an oven at 250 degrees F (120 degrees C).
POTATO KUGEL FOR EIGHT
5 medium potatoes
3 large eggs
1 large onion
1/4 c. (60 mL) cooking oil, divided
1 teaspoon (5 mL) salt
1/2 teaspoon (2 1/2 mL) pepper
Heat 1 tablespoon ( 15 mL) of the oil in a 8 or 9-inch (2 or 2.5
litre) baking dish in a 375 degree F (190 degrees C) oven. Chop onion
in food processor or by hand, then fry gently in the rest of the oil.
If you plan to use a food processor, peel potatoes and cut into 2-inch
(5 cm) chunks; place in water to cover, until ready to process, then
drain very well and process in three batches with an egg in each batch
until finely-grated. If you are planning to grate them by hand,
simply peel and grate, then stir in eggs. Add cooked onion, salt and
pepper to either version of potato/egg mixture. Pour into heated
baking pan and bake one hour, or until nicely browned.