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"DRUNKEN CHICKEN"
Ingredients
½ pounds drumsticks and thighs, skin and all fat removed
2 tbsp olive oil
1 onion, quartered and sliced
1 whole head garlic
1 cup dry white wine
½ teaspoon salt
Freshly ground black pepper
2 bay leaves
1 tbsp paprika
Pinch dried or fresh thyme (optional)
Cooking instructions
1. Heat the oil in a heavy pot over a medium heat and brown the chicken pieces very slowly, (approximately 10 to 15 minutes).
2. After turning the chicken, add the onion and garlic to brown.
3. Sprinkle with paprika.
4. Add the garlic, wine, salt, pepper, bay leaves, and thyme to the pot.
5. Bring to a boil, then cover and simmer.
Cook until the chicken is very tender, 45 to 75 minutes. (Remove the bay leaves before serving.)
MATZAH LASAGNE
Ingredients
4 matzahs
1 lb. cottage cheese
1¼ cups grated mozzarella cheese
½ cup grated parmesan cheese
30-34 oz. prepared marinara or flavoured tomato sauce
½ teaspoon black pepper (optional)
Directions
1. Grease pan big enough to fit matzahs (can use olive oil spray).
2. Place enough marinara sauce in it to cover the bottom, about ½ cup.
3. Place a matzah on top.
4. Spread tomato sauce over matzah.
5. Place some of cottage cheese mixture on top of the matzah in the pan. 6. Sprinkle mozzarella and parmesan cheeses over cottage cheese.
7. Repeat steps #3 to #6 until out of matzah.
8. End with tomato sauce.
9. Top with the ¼ cups mozzarella cheese and parmesan cheese not used earlier.
10. Add ½ cup water.
11. Cover.
12. Bake at 350° for 35-40 minutes.
makes 4-6 servings
SWEET & SOUR MEAT BALLS
Ingredients: sauce
2 medium onions, chopped
½ head cabbage, grated
1 cup raisins
2 tbsp. brown sugar
16 oz. tomato sauce
1 can water, add more as needed
1 tsp lemon juice
Ingredients: meatballs
1 lb ground beef
2 tbs. onion powder or one onion, chopped
1 tbs. garlic powder or one garlic clove, chopped
1 beaten egg
1 grated potato
Salt & pepper
Cooking instructions
1. Combine sauce ingredients and cook while preparing meatballs.
2. Combine meatball ingredients and make into meatballs.
3. Add meatballs to simmering sauce.
4. Lower flame and cook for 1 to 1½ hours.
MATZAH CHEESE KUGEL
Ingredients
5 eggs
1 cup milk
1 lb. cottage cheese
1 tsp salt
¼ cup honey or sugar
½ tsp cinnamon
4 matzahs - crumbled
½ cup toasted slivered almonds (optional)
Directions
1. Preheat oven to 350°F (180°C).
2. Grease shallow 2 qt. baking dish or large pie pan.
3. Beat eggs and milk together.
4. Add the rest of the ingredients, except matzah.
5. Put half of the matzahs in the dish.
6. Pour ½ of the cheese-egg mixture on top of the matzah.
7. Place the rest of the matzah on top of the egg-cheese-mixture.
8. Pour the rest of the egg-cheese mixture over the matzah.
9. Bake at 3500 F (180°C) for 40 minutes or until the top is brown and slightly crunchy.
PASSOVER CHOCOLATE BROWNIES
gluten-free
Ingredients
6 eggs; separate 5, 1 whole
1 ⅓ cups sugar
⅔ cup oil
⅔ cup potato starch
⅓ cup cocoa
1 tsp instant coffee crystals
¼ tsp salt
Directions
1. Beat egg yolks and add 1 whole egg until smooth.
2. Add remaining ingredients except egg whites. Gradually and
blend well.
3. Beat egg whites until stiff.
4. Fold into chocolate batter.
5. Pour into 8"x13" pan lightly greased baking pan.
7. Bake at 350°F (180°c) for 45 minutes to 1 hour.
CARROT MUFFINS
Ingredients
5 eggs separated
¾ cup sugar
1 cup raw carrots, grated finely
½ lb. almonds, grated finely
1 tsp cinnamon
½ cup matzah meal
1 tsp Passover baking powder (optional).
Directions
1. Beat the egg whites until stiff.
2. Beat the egg yolks until thick and lemon coloured.
3. Add grated almonds and carrots to yolk mixture and mix.
4. Add dry ingredients to yolk mixture and mix.
5. Fold whites into egg yolk mixture.
6. Spoon into muffin cups.
7. Bake at 350°F (180°C) 30 minutes.
COFFEE MERINGUE COOKIES
gluten-free
Ingredients
4 large egg whites,
¼ tsp salt
1 cup sugar
3 tbsp. instant regular or decaf coffee (granules)
1 tsp vanilla extract
36 whole coffee beans (optional)
tsp unsweetened cocoa (optional)
chocolate chips for topping (optional)
Directions
1. Place oven racks into thirds.
2. Preheat oven to 250°F (120°C).
3. Using mixer on high. Beat egg whites and salt until foamy.
4. Add sugar one tbsp at a time beating until stiff peaks form.
5. Stir in rest of sugar, coffee, and vanilla.
6. Cover 2 baking sheets with parchment paper or waxed paper (using masking tape to attach to baking sheet).
7. Drop tablespoons of batter onto baking sheets.
8. Top with coffee bean or chocolate chip.
9. Sprinkle with cocoa (optional)
10. Bake at 250°F (120°C). for 2 hours or until dry.
11. Turn oven off and partially leave oven door open.
12. Leave meringues in oven for another hour.
13. Remove from oven and carefully remove from paper.
14. Cool completely on oven racks.
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