Passover Recipes
The following Passover recipes are taken from "Bubby's Guide to Traditional Passover Cooking"
(for sale on this website).

To order your own copy of this great cookbook... click here.

Appetizers:
Chopped Liver

Ingredients:
2 tablespoons oil
1 lb. beef liver
1 lb. chicken liver
2-3 medium size onions
3 hard boiled eggs

Preparation:
Wash and lightly salt liver. Broil until tender. Put in bowl and chop. Place onions in skillet and saute in oil. Add sauteed onions and a little oil to bowl with liver. Add eggs to same bowl and chop slightly until eggs are absorbed in liver. Add a little more oil depending on consistency.

Grate egg and sprinkle on top of liver and serve on a bed of lettuce surrounded by tomatoes, green peppers, radishes, and cucumbers.

Soups:
Traditional Chicken Soup

Ingredients:
1 large stewing chicken (cut into quarters)
3 quarts water or enough to cover chicken in pot
1 large onion, sliced
2 large carrots, sliced
2 stalks celery with leaves, sliced
1 parsnip, quartered
6 sprigs parsley
1/4 cup fresh dill, chopped
Salt and pepper to taste

Preparation:
Wash and pat dry chicken, and place in a large soup pot. Add water and bring to a boil. Lower heat and simmer. Skim fat top which forms on surface of water. Cover pot and continue to simmer for 30 minutes.
Add onions, carrots, celery, and parsnip and continue to simmer slowly for about 1 hour. Add parsley, dill, salt, and pepper. Cook 30 minutes longer or until chicken is tender. Allow to cool. Remove chicken and strain vegetables. Chill in refrigerator and remove fat that has formed on top. Makes about 2 and a half quarts soup.


Entrees:
Brisket of Beef

Ingredients:
5 lbs. brisket or rolled roast
1.5 lbs. dried fruit, mixed
1/4 cup honey (use 1/2 cup if sweeter taste is desired)
2 onions, chopped in food processor
1/4 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon orange juice
Salt and pepper to taste
2 tablespoons vegetable oil
3 sweet potatoes, peeled and sliced
6 carrots
1.5 cups dry red wine

Preparation:
Preheat oven to 325 degrees. Heat oil in 5 quart casserol. Brown meat on all sides. Remove meat and add onions. Cook onions until slightly browned. Return meat; add wine, salt and pepper. Bring to a boil and cover. Bake for 1 hour.
Add dried fruit, sweet potatoes, carrots, lemon juice, honey, orange juice, and cinnamon to the meat. Replace cover and cook 2.5 to 3.5 hours until meat is tender. Add more wine if necessary during cooking for extra flavor. Garnish with orange slices and parsley. Serves 8.



Desserts:
Cranberry Apple Crisp

Ingredients:
2 cups cranberries
3 cups apples, peeled and coarsely chopped
1 cup sugar
1/2 teaspoon salt
2 cups matzah farfel
3/4 cup brown or white sugar
1/4 cup butter or margarine

Preparation:
Wash cranberries, combine with apples and sugar and turn into greased 8x8 baking dish. Moisten farfel with water, drain immediately. Crumble farfel together with remaining ingredients. Spread over fruit. Bake about 50 minutes in 350 degree oven. Serve warm.

To order your own copy of this great cookbook... click here.