For those still figuring out their Passover menus, these easy recipes are great additions. For more recipes, go to www.jstandard.com and visit my Cooking With Beth Blog.
2 large potatoes
1 lb. zucchini
Grate above ingredients together
Add to above:
1/4 tsp. pepper
1/2 cup melted margarine
1 1/4 cups matzoh meal
Mix well together. Pour into a well greased square pan. Cut 3 large carrots in rounds. Place on top of kugel and try to push gently into mixture. Bake at 350 until done (should be browned on top).
1/2 cup sugar
1 stick margarine
2 large cans crushed pineapple (look for no added sugar) and drain
8 eggs well beaten
3 cups matzoh farfel
cinammon for sprinkling
Soak farfel in water and drain quickly. Set aside. Mix pineapple and eggs. Mix margarine and sugar and add to mix. Gently spoon in farfel. Put in square pan sprayed with no-stick spray and sprinkle cinnamon on top. Bake for 45 minutes at 350.
Ellen Ruzinsky and her mom, Enid Ruzinsky
2 cups sugar
1/2 lb. margarine (unsalted)
2 3/4 cups matzoh cake meal
1/2 tsp. salt
3/4 cup potato starch
Two 3-oz. bars bittersweet chocolate cut into small bits
1 cup chopped walnuts (optional)
1 tsp. cinnamon, 2 tsp. sugar – mixed together
Cream sugar and margarine. Add eggs one at a time, beating after each. Sift cake meal, salt, and potato starch together. Fold into egg mixture. Add chocolate and nuts. Mix well. Form into two loaves, two inches wide, and an inch high. Sprinkle with cinnamon and sugar mixture. Bake on greased cookie sheet at 350 for 45 minutes.