Patch Picks

To help get prepared for Passover, Patch has compiled recipes of common holiday dishes for your ease and enjoyment.

Matzah Balls (Pareve or Meat) (www.myjewishlearning.com)

4 jumbo egg yolks, and whites (beaten stiffly)

1 teaspoon salt

A pinch cayenne pepper

1 teaspoon parsley

1 tablespoon grated onion

2 tablespoon vegetable oil (or melted chicken fat, if desired)

1/2 teaspoon parve chicken soup mix (optional)

3/4 cup matzah meal

Directions:

Beat the egg whites until stiff and set aside. Beat the egg yolks, salt, parsley, onion, oil, pepper, and soup mix until creamy. Fold the egg whites into the egg mixture. Gradually fold in the matzah meal. Cover and chill for 1-1/2 hours.

Bring a very large pot of water with 1 teaspoon salt to a rapid boil.

Oil or wet hands well and roll matzah mixture into small balls about ¾ inch in diameter. Drop balls into boiling water. Cover pot tightly and boil for 30 to 40 minutes.

Meaty Borsht- Provides for six servings (www.chabad.org)

1 bunch of peeled beets

2 quarts of water

2 tablespoons sugar

2 pounds meat

4 onions

Marrow bones

6 tablespoons lemon juice (about 2 lemons)

Salt to taste

Directions:

Wash and peel beets. Grate or dice them to your desired texture. Place beets, bones, meat and onions in a large pot and simmer on low for 45 minutes. Add sugar, lemon juice and salt. Let it cook for an additional 30 minutes. Serve hot.

Jewish Style Sweet and Sour Brisket (www.allrecipes.com)

4 pounds beef brisket

1 cup water

1 cup ketchup

1/2 cup white vinegar

2 onions, sliced

1 clove garlic, minced

3/4 cup brown sugar

1 tablespoon salt

Directions:

Heat brisket in a large skillet or Dutch oven over medium-high heat. Cook until brown on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium low. Continue simmering until tender, turning brisket occasionally for two-and-a-half hours  to three-and-a-half hours.

Remove brisket and allow to cool. Slice meat against the grain. Place brisket slices in a large platter or deep baking dish and pour gravy over the meat. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.

Children's Favorite Passover Pizza (www.allrecipe.com)

¼ cup spaghetti sauce

2 matzo crackers

A pinch of garlic salt

A pinch of dried oregano

¾ cup shredded mozzarella cheese

1 tomato sliced

¼ cup sliced black olives

Directions:

Preheat oven to 350 degrees. Spread marinara sauce on the pieces of matzo. Sprinkle garlic salt and oregano over the tomato sauce. Sprinkle cheese over the tomato sauce and place tomato slices and olives on top. Place the individual pizzas on cookie sheets and bake for five minutes or until cheese has melted.

Passover Apple Cake (www.allrecipe.com)

2 eggs

1 cup vegetable oil

1 cup white sugar

1 ½ cups matzo meal

½ cup potato starch

1 teaspoon ground cinnamon

8 large apples- peeled, cored and sliced

½ cup brown sugar

2 teaspoon ground cinnamon

1 /2 teaspoon ground nutmeg

Directions:

Preheat oven to 350 degrees and grease a 9X13 glass baking dish. Combine eggs, oil and sugar in a large bowl using an electric mixer. Stir in matzo meal, potato starch and cinnamon. In a separate bowl toss apples with brown sugar, remaining cinnamon and nutmeg. Layer half of the dough into the prepared dish and pour the apples into the dish. Pat remaining dough over the apples. Sprinkle with brown sugar. Bake for 45 minutes.