Recipe#12092

Title: Passover 12

Newsgroups: rec.food.veg.cooking 
 From: vegmania@ix.netcom.com (Dianne Smith) 
 Subject: Vegetarian Passover Recipes 
 Message-ID: E4r4F5.BvC@bisco.utcs.utoronto.ca 
 Date: Wed, 29 Jan 1997 02:36:58 GMT 

      Title: Potato/Kale Casserole
  Categories: Vegetarian, Vegan, Passover
       Yield: 6 servings
  
       3 lb Potatoes; cooked and mashed
       1 lb Kale; chopped
       1    Onion; chopped
       1    Garlic clove; minced
       2 tb Oil
            Salt and pepper to taste
  
    Cook potatoes and mash.  In a separate pan, saute
   onion in oil, then add kale and steam, covere, until
   kale is soft. Remove from heat and mix with potatoes
   and seasonings. Pour into casserole dish and bake at
   350 degrees until warmed through.
   
    From DEEANNE's recipe files
  
 -----
  
 ---------- Recipe via Meal-Master (tm) v8.00 (BB)
  
       Title: Eggplant Casserole
  Categories: Vegetarian, Vegan, Passover, Main dish
       Yield: 4 servings
  
       3 tb Oil (or a mixture of oil
            -and water to reduce fat!)
       1 lg Onion; chopped
       1 md Eggplant; peeled and cubed
     1/4 c  Green pepper; diced
      11 oz Tomato and mushroom sauce
       1 ts Salt
     1/2 ts Pepper
       2 lg Tomatoes; diced
   1 1/2 c  Matzo farfel
  
    Saute onions in oil til tender.  Combine onions,
   eggplant, green pepper, tomato mushroom sauce and
   seasoning. Cook, covered, for 15 minutes or til
   eggplant is tender.  Stir in tomatoes.  In a 2 quart
   baking dish, arrange in alternate layers the
   vegetables and matzo farfel. Begin and end with the
   vegetables.  Bake at 350 degrees (uncovered) for 25
   minutes.
   
    From DEEANNE's recipe files
  
 -----
  
 ---------- Recipe via Meal-Master (tm) v8.00 (BB)
  
       Title: Haroset
  Categories: Vegetarian, Vegan, Passover
       Yield: 4 servings
  
       1    Macintosh apple
       1    Granny smith apple
       2 ts Cinammon
       2 c  Walnuts (crushed)
            -Mogan David wine
  
    Chop apples fine, mix everthing together.  Remember
   that it sould look like cement (appetizing thought),
   or mortar. The more sour the apples to counter the
   sweet wine, the better.
   
    Enjoy- Pete
   
    Posted to Fatfree, 3-19-94/MM by DEEANNE
  
 -----
  
 ---------- Recipe via Meal-Master (tm) v8.00 (BB)
  
       Title: Sweet Potato and Carrot Casserole (Tzimmes)
  Categories: Vegetarian, Vegan, Passover
       Yield: 6 servings
  
       1 md Onion; diced
       1 tb Margarine or olive oil
       2 c  Carrots; diced
       4 c  Sweet potatoes; peeled and
            -diced
       1 c  Prunes; pitted
       3 tb Fresh lemon juice
     1/2 ts Lemon peel; finely grated
     1/4 c  Honey or brown rice syrup
     1/2 ts Cinnamon
         pn Nutmeg; freshly grated
         pn Sea salt
     1/4 c  ;water
 ---------------NUTRITIONAL INFO PER SERVING---------------
     493    Calories
       6 g  Protein
     113 mg Sodium
     118 g  Carb
       3 g  Fat
         mg Cholesterol
      81 mg Calcium
  
    Preheat oven to 325 degrees and lightly oil a
   casserole dish.
   
    Saute onions in margarine until golden, about 5 to 8
   minutes.
   
    In a large bowl, combine onions with remaining
   ingredients except water and spoon into casserole dish.
   
    Add water, cover and bake until vegetables are
   tender, about one hour. Serve hot.
   
    Source: Vegetarian Gourmet/Spring 94/MM by DEEANNE