Recipe#12091

Title: Passover 11

Newsgroups: rec.food.veg.cooking 
 From: chaos@indy.net (Malthesia) 
 Subject: Vegetarian Passover Recipes 
 Message-ID: E4r4AE.BJo@bisco.utcs.utoronto.ca 
 Date: Tue, 28 Jan 1997 13:05:16 GMT 

Vegetarian Chopped Liver
 1 cup sliced mushrooms
 1 cup chopped onions
 3 tbs margarine
 3 hard cooked eggs
 1/4 pound shelled walnuts
 1 tsp salt
 1/4 tsp white pepper
 In a large skillet, saute the mushrooms and the onions in the
 margarine until the onions are golden brown.  Pass the
 mushrooms, onions, hard cooked eggs and walnuts through a
 grinder or chop very finely in a chopping bowl or food
 processor.  Season with the salt and pepper.  Refrigerate to chill
 thoroughly.  Serves 6.
 ***************************************************************
 Potato, Egg and Onion Appetizer
 3-4 potatoes
 4 hard cooked eggs
 3 tbs very soft margarine or shmaltz
 Salt and pepper to taste
 1 onion, grated
 1/4 cup chopped green pepper (optional)
 Boil the potatoes in their skins until tender.  Cool the potatoes
 and peel.  Chop them together with the eggs until very well
 chopped.  Add the remaining ingredients and mix well.  Chill
 thoroughly.  Serve with a fresh vegetable salad.  Serves 8.
 ***********************************************************************
 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
 **************************************************************
 Carrot Ring
 Source: Frances R. AvRutick, The Complete Passover Cookbook, Jonathan
 David, 1985.
 Ingredients
 =951 pound peeled carrots =951/2 cup matzo meal =951/4 cup potato starch
 =951/2 tsp. salt =951/2 cup sugar =951 tsp. cinnamon =951 tsp. ginger =95=
 juice
 and grated rind of 1 lemon =951/2 cup sweet wine =951 egg =951/4 cup rais=
 ins
 =951/4 cup melted margarine or oil
 Grate carrots, mix with remaining ingredients. Pour into greased ring
 mold, and bake at 350=B0 F. for 1 hour. Unmold onto a serving dish.
 Serves 6.
 ***********************************************************
 Ratatouille
 Source: Adapted by Ruth Reingold from Julia Child, Mastering the Art
 of French Cooking (Volume 1), Knopf, 1971.
 Ingredients
 =951/2 pound eggplant, scrubbed, and sliced into long, thin (3/8-inch)
 slices =951/2 pound zucchini, scrubbed, and sliced into 1/8-inch slices
 =954 T. olive oil =951/2 pound thinly sliced yellow onions =951 sliced gr=
 een
 bell peppers =952 cloves mashed garlic =951 pound ripe tomatoes, peeled,
 seeded, and juiced =953 T. parsley =95salt and pepper
 Preheat oven to 400=B0F. Put zucchini and eggplant slices on cookie
 sheet. Brush with olive oil, and bake until slightly brown on each
 side. In a skillet, cook onions and peppers slowly in 2 T. olive oil
 for about 10 minutes. Stir in garlic, and season to taste. Slice
 tomato pulp into 3/8-inch strips. Place tomato slices over onions and
 peppers. Season with salt and pepper. Cover the skillet and cook over
 low heat for 5 minutes. Uncover, baste with the tomato juices, raise
 heat, and boil for several minutes, until juice has almost evaporated.
 Put 1/3 of tomato mixture in bottom of a casserole. Sprinkle with 1 T.
 parsley. Arrange 1/2 of the eggplant and zucchini on top, then half of
 the remaining tomatoes and parsley. Put the rest of the eggplant and
 zucchini, and finish with the remaining tomatoes and parsley. Cover
 and simmer for 10 minutes. Correct seasoning. Raise heat for 15
 minutes, basting if dry. Serve cold, warm, or hot.
 **************************************************************
 Pepper and Onion Bake
 Source: Adapted from The Jerusalem Post Taste of Passover Cookbook,
 1985.
 Ingredients
 =9550 gm. margarine or oil =95250 gm. onions, thinly sliced =951 red pepp=
 er,
 sliced =951 green pepper, sliced =951 pound cleaned, sliced mushrooms =95=
 1/2
 tsp. thyme =95salt and pepper to taste
 Put fat into an ovenproof casserole. Cover and let melt in oven. Stir
 in onions, peppers, mushrooms, thyme, salt, and pepper. Cover dish,
 and return to oven. Cook for 45 minutes. Serve with roasted poultry.
 *****************************************************************
 Root Vegetable Kugel
 Ingredients
 1-2 large carrots, peeled 
 1 medium turnip, peeled and quartered 
 1 large white potato, peeled and quartered 
 1 large sweet potato, peeled and quartered 
 1 small onion, peeled 
 2 eggs 
 2 T. matzo meal 
 1/2 tsp. salt 
 1/2 tsp. pepper 
 1/4 tsp. dried sage leaves 
 1/2 tsp. dried thyme 
 1/4 cup melted margarine or oil
 In Cuisinart, chop all vegetables. Add remaining ingredients, and mix
 for 30 seconds. Grease a cake pan or casserole, and bake at 350=B0 F.
 for 1.25 hours. Serves 6.
 ****************************************************************
 Vegetable Cutlets
 Source: Adaptation of Manishewitz recipe, published around 1975.
 Ingredients
 =953 T. olive oil =951 chopped green pepper =951 large onion, chopped =95=
 2
 cups chopped carrot =953 T. chopped parsley =9510 ounces chopped spinach
 (fresh or frozen) =953 eggs, beaten =951 1/2 tsp. salt =951/2 tsp. pepper
 =953/4 cup matzo meal =95additional olive oil for frying
 Saut=E9 green pepper, onion, parsley, and carrot in oil for 5 minutes.
 Cook spinach, drain. Combine all vegetables. Add eggs, salt, pepper,
 and matzo meal. Drop by heaping spoonful into hot oil. Brown well on
 both sides. Makes 12-15 cutlets. This can also be made into a kugel
 and baked at 350=B0F. for 40 minutes. For a kugel, I double the amounts,
 put it into a 9x13 pan, sprinkle with paprika, and drizzle with a bit
 of olive oil.
 **********************************************************
 MATZO MEAL PANCAKES
 ------------------------------------------------------------------------
 1/2 cup matzo meal
 3/4 tspn salt
 1 tblspn sugar
 3 eggs, separated
 1/2 cup cold water or milk
 butter or vegetable oil
 jam, warm honey or sour cream
 Combine the matzo meal, salt and sugar.
 Beat the egg yolks lightly, add water and/or milk, and combine with
 the matzo-meal mixture.
 Beat the egg whites until stiff and fold into the matzo-meal batter.
 Heat a thin coating of butter or oil. Add batter by tablespoonfuls and
 fry until golden on both sides.
 Drain on paper towels and serve with jam, or sour cream.
 Makes 3 dozen.
 ********************************************************************8
 VEGETABLE TZIMMES
 -----------------------------------------------------------------------
 3 lbs (12) carrots, peeled and cut into 1-inch slices
 2 lbs sweet potatoes, peeled cut into 1-inch slices
 1 lb. white potatoes, peeled and cut into 1-inch dice
 1 cup chopped prunes
 1/4cup honey
 1/4 tspn. ground cinnamon
 1/4 tspn grated nutmeg
 2 tspns grated lemon peel
 1 tblspn butter or margarine
 Preheat oven to 350 F. Cook the carrots in boiling water for 5
 minutes. Add all potatoes and cook 5 until vegetables are barely
 tender. Drain.
 Mix carrots and potatoes with the prunes, honey, cinnamon, nutmeg,
 lemon peel, and 1 cup of water. Put the mixture into a shallow baking
 dish and place pads of butter or margarine on top. Bake for 30
 minutes.
 **************************************************************
 VEGETABLE CUTLETS
 -----------------------------------------------------------------------
 1-1/2 to 2 cups minced red or yellow peppers or a mixture of both
 2 tblspns olive oil
 1-1/2 cups grated carrots (4 carrots)
 1/2 lb raw spinach, cleaned, trimmed of stems and chopped
 1 lb (3 medium) potatoes, boiled and mashed (2 cups)
 6 tblspns rated raw onion
 3 eggs, lightly beaten
 1-1/2 tspns salt
 freshly ground black pepper
 1 cup matzo meal
 vegetable oil
 Saut=E9 the peppers in olive oil until soft (about 15 to 20 minutes).
 Add all of the remaining ingredients except the vegetable oil and let
 the mixture stand for 30 minutes or overnight, refrigerated. Bring to
 room temperature before continuing.
 To fry heat about 1/4 inch of vegetable oil in a large skillet. Form
 flat patties and fry for about 6 minutes on the first side, then turn
 and fry for 3 or 4 minutes on the second side. Drain on paper towels.
 To bake, put the patties on a lightly greased baking sheet and place
 in a preheated 350 F. oven for about 10 minutes; turn the patties and
 bake for another 7 to 10 minutes.
 Serves 6 to 8.