Archive for the Category » Passover «

Carrot Cake

Ingredients:

  • 6 eggs, separated
  • 1 cup sugar, divided
  • 1 cup grated carrots
  • 1 tsp lemon juice
  • 1 1/2 cups ground nuts

 

Instructions:

  • Preheat oven to 350°.
  • Beat egg whites with 1/2 cup sugar until stiff.
  • Mix egg yolks with remaining ingredients thoroughly.
  • Fold in whites.
  • Bake in greased tube pan for 35-40 minutes.
  • Invert over bottle to cool.

Yield: 1 round cake

Kiwi Ices

Ingredients:

  • 3 egg whites
  • 1 cup sugar
  • 6 kiwis, peeled and puréed
  • 1 tbsp lemon juice

 

Instructions:

  • Beat egg whites until fluffy.
  • Add sugar, 1 tbsp at a time, until egg whites form stiff peaks.
  • Place kiwi purée in a large bowl and add lemon juice.
  • Carefully fold egg whites into kiwi mixture.
  • Pour into container and freeze until solid.

Yield: 6 servings

Apple Crisp

Ingredients:

  • 16 red apples, peeled
  • 1/4 cup lemon juice
  • 4 eggs
  • 1 cup sugar
  • 1/3 cup oil
  • 2 tsp orange juice
  • 1 cup ground nuts

 

Instructions:

  • Slice apples thinly.
  • Layer oiled 9×13 pan with apples.
  • Combine remaining ingredients and beat very well.
  • With spoon, make spaces between the apples and around the edges.
  • Pour mixture over apples and into spaces.
  • Bake at 350° for 45 minutes to 1 hour or until apples are very tender. If top is becoming too browned, cover with foil and continue baking until done.

Yield: 12-14 servings

Meringue Drops

Ingredients:

  • 12 egg whites
  • 3 cups sugar
  • 1/8 tsp salt

 

Instructions:

  • Preheat oven to 275°.
  • Beat egg whites until stiff.
  • Gradually add sugar and salt.
  • Pour in large Ziploc bag.
  • Seal bad and snip small hole in one corner,
  • Squeeze out meringues and place on cookie sheets.
  • Bake 20-25 minutes.

Yield: 60 drops

Banana Nut Cake

Ingredients:

  • 7 eggs, separated
  • 1 cup sugar
  • 3/4 cup potato starch
  • 2-3 mashed bananas
  • 1 cup walnuts, ground

 

Instructions:

  • Preheat over to 350°.
  • Separate eggs. Beat whites until stiff and set aside.
  • In separate bowl, beat egg yolks and sugar together.
  • Slowly add potato starch, beating to a smooth consistency.
  • Add mashed bananas and nuts.
  • Gently fold in egg whites.
  • Grease bottom but not sides of tube pan.
  • Pour batter into pan and bake for 45 minutes.
  • Turn pan upside down and let cool.

Yield: 1 round cake

Sweet Potato Pie

Ingredients:

  • 4 medium sweet potatoes
  • 4 eggs
  • 1/3 cup oil
  • 1/4 cup sugar
  • 1/2 tsp salt
  • Crushed nuts with sugar to top

 

Instructions:

  • Preheat oven to 425°.
  • Peel, boil, drain and process sweet potatoes in processor until smooth.
  • Mix in next 4 ingredients.
  • Place in 9×13 pan and add crushed nuts mixture.
  • Bake for 20 minutes on 425° and then another hour on 275°.

Yield: 1 pan

Tossed Salad

Ingredients:

  • 1 head Romaine lettuce
  • 4 tomatoes, peeled
  • 4 kirbies, peeled
  • 1 red onion, peeled
  • 1 ripe avocado, peeled
  • 1 cup shredded purple cabbage, if desired for garnish

 

Dressing:

  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 1 tsp salt

 

Instructions:

  • Thoroughly wash and clean lettuce leaves.
  • Tear into bite-size pieces and place into large bowl.
  • Cut tomatoes into medium wedges and add.
  • Slice kirbies crosswise and add.
  • Cut onion in half, slice and add.
  • Add thin avocado slices.
  • Combine dressing ingredients and mix well.
  • Immediately prior to serving, pour over salad and toss to coat.
  • Adjust seasoning to your taste.
  • At this time you may add the purple cabbage for color.

Yield: 8 servings

Pesach Hamburgers

Ingredients:

  • 2 lbs ground meat
  • 2 medium potatoes, peeled and grated
  • 1/2 small onion, peeled and finely diced
  • 2 eggs
  • 2 tsp salt
  • Oil for frying

 

Instructions:

  • Mix first 5 ingredients in a bowl.
  • Form into patties and place in hot oil in 10″ skillet.
  • Fry until crisp on both sides.

Variation: Bake on baking pan at 350° for 20 minutes or until crisp.

Yield: 1 dozen

Pineapple Chicken

Ingredients:

  • 2 tbsp oil
  • 2 large onions, peeled and cut into thick slices
  • 1 chicken, quartered
  • 1 pineapple, peeled
  • 2 cups water

 

Instructions:

  • Pour oil in 10″ skillet.
  • Layer onion slices on bottom of skillet.
  • Brown onions for 5 minutes.
  • Place chicken on skillet and brown on each side for 3 minutes.
  • Season chicken as it browns.
  • Cut pineapple into quarters.
  • Remove core from each piece and cut into chunks, catching any juice as you work.
  • Place pineapple and juice on top of chicken in skillet.
  • Pour in water.
  • Cover and summer over low heat for 30 minutes.
  • Remove cover and cook over low heat until sauce is almost completely absorbed, about 30 minutes.

Yield: 4 servings

Salmon Fillets in Tomato Sauce

Ingredients:

  • 1 medium whole salmon filleted, or 12 salmon fillets
  • 3 onions, peeled
  • 6 tomatoes, peeled
  • 1/2 tbsp salt

 

Instructions:

  • Place fish in a large baking pan.
  • Chop onions and tomatoes.
  • Purée in food processor with salt.
  • Pour over fish.
  • Cover and bake at 350° for 35 minutes.
  • Can be served hot or cold.

Yield: 12 servings