|
PASSOVER SEDER RECIPES Matzah Kugle 6 pieces of Matzah Crumble pieces of Matzah into water and soak until soft (do not drown!); squeeze out the excess moisture with your hands. Beat the eggs. Add sugar, salt, and cinnamon, beating till well blended. Stir crumbled matzahs, raisins, almonds, apples, and orange rind into the egg mixture. Turn it all into a well-greased 9 X 13 pan. Sprinkle more cinnamon and sugar on top and pour the melted butter on top of that. Bake at 350 for about 45 minutes, until firm and nicely brown. Chicken Soup with Matzah Balls Chicken Soup Stock Start with a 4-5 pound chicken or use the back and the insides of the chickens you might be serving. 3 quarts of water Clean the chicken thoroughly; clean and cut up the vegetables. Add all of the ingredients to the water and bring to a boil. Then lower the heat. Simmer for 2 hours. Pour the soup through a colander, and refrigerate broth for 2-3 hours, until the fat forms a layer at the top. Save the carrots aside. Remove the layer of fat and return the broth (without the meat) and carrots to the pot to reheat. This will boil down to about 2- 2 1/2 quarts of soup. If you want to stretch it a little, add more water and a few chicken bouillon cubes (when n one is looking). The chicken meat should be cut up and used for salad or chicken casserole recipes. Matzah Balls (a.k.a. Knaidlekh) 1 Cup Matzah meal Beat the eggs, add water, oil, salt, and pepper to the eggs; mix well. Add the Matzah meal and stir thorougly. Refrigerate for 1 hour. Bring a pot of slightly salted water to a rolling boil. Form the Matzah meal mixture into 1 " size balls and drop (gently, please) into the broth. First they sink, but then they should rise to the top. Cook 20 minutes. You may set these aside and later add them to the soup, just before serving. Makes about 30 -1" balls. Link: |