Recipe#12090

Title: Passover 10

Newsgroups: rec.food.recipes 
 From: jgoldman@cpcug.org (Jonathan Goldman) 
 Subject: COLLECTION: Passover recipes 
 Message-ID: <199504052341.AA15960@cpcug.org> 
 Date: Sun, 9 Apr 1995 05:07:42 GMT 

Brisket of Beef
 Source:  The Washington Post, date unknown (some time after 1979)
 10-12 servings (depending how much beginning people eat)
 1 large first-cut brisket of beef
 1 large onion
 1 large leek, white part only
 1/4 t thyme
 2 bay leaves
 salt and pepper to taste
 1/4 c kosher wine (cognac if not for Passover)
 Brown meat in its own fat in dutch oven.  Slice onion in food processor and
 add to meat.  Slice leek in food processor, rinse carefully to remove all
 dirt, drain and add to meat.  Add thyme, bay leaves, salt and pepper and
 wine.  Cook covered over low heat, turning once or twice, until meat is
 tender, about 4 hours.  Remove meat from sauce, slice while still warm and
 refrigerate.  Run sauce through a food mill and refrigerate.  Remove and
 discard fat.  Meat and sauce may be frozen [separately].  Reheat, together,
 in a slow oven, on top of the stove, or in the microwave.
 [Note:  I use more onion and leek than called for and don't use food
 processor to slice them.]
 Matzoh Kugel
 1 lb matzoh farfel
 1/2 c margarine
 7 eggs
 2 t vanilla
 1 t cinnamon
 1 t salt
 1 16 oz can apricot (or more, if preferred)
 1 small can (4-5 oz) crushed pineapple (or more, if preferred)
 [Note:  I use a large can of pineapple and skip the apricot]
 1 c sugar (or 3/4 c if you want it less sweet)
 1 c very hot water for moistening farfel
 1 c apricot/pineapple juice (from draining cans)
 Grease pan well with additional margarine!
 Moisten farfel in colandar with very hot water; squeeze out water.
 Mix together all ingredients.  Pour into greased 9 x 14 glass baking dish
 [or similar capacity glass baking dish].  Dust lightly with matzoh meal.
 Optional:  Sprinkle with parsley flakes and a little paprika.
 Bake at 350 for 45-60 minutes.
 JONATHAN'S HORSERADISH
 Peel fresh horseradish root(s).  Cut into pieces small enough to fit in the
 food processor.  (Suggest you do this under a range hood with the fan on
 high or outside.)  Run the food processor until horseradish is ground
 finely.  Stand back as far as you can while still reaching the food
 processor, turn your head sideways so you don't breath anything, and pour in
 through the spout sufficient vinegar to moisten the horseradish - small
 amount at a time.  Turn the processor back just enough to mix the vinegar
 in.  Add salt and sugar to taste.
 Store in glass jars with plastic between jar and lid.
 Warning:  The first time he made this, he almost asphyxiated himself when he
 removed the lid from the food processor.  Also, if you give this away,
 people will love it and expect more every year.