Passover recipies

CHICKEN SOUP WITH MATZOH BALLS

1 fowl (4-5 lbs.) or just chicken wings

3 qts. cold water

1 carrot, sliced

2 stalks celery and tops

2 sprigs parsley

2-3 stalks leeks, chopped

1 tablespoon salt

1/4 teaspoon pepper

3-4 chicken bouillon cubes

Cut the fowl into pieces.  Place in large soup kettle with cold water.  Cover and bring slowly to a boil.  Add the seasonings and vegetables.  Simmer gently for about 5 hours.  Strain soup and chill overnight.  Remove the cake of fat and reserve for Matzoh balls .  Add chicken bouillon cubes (to taste) and reheat for serving.

This makes about 2 quarts of soup.  Figure 1 cup per serving.  Approximately 8-10 servings.

MATZAH BALLS

8 eggs

1 cup water

2 teaspoons salt

1 tablespoon chicken fat, melted or oil

2 cups matzah meal

Beat first 3 ingredients lightly.  Add chicken fat and matzoh meal.  Cover and chill in refrigerator at least one hour.  Remove batter, and with two teaspoons form loosely into balls (approximately the size of golf balls or smaller.  They puff up when cooked).  Drop the balls into salted boiling water or chicken soup.  Cover and cook for approximately 20-30 minutes or until done.

Serves 8 (two matzoh balls per cup of soup is average serving).

SWEET POTATO AND CARROT TZIMMES

1 cup (1/4-inch-thick) slices carrot

2 pounds sweet potato, peeled and cut into 2-inch wedges

3-5 tablespoons vegetable oil or butter

1/4 to 1/2 cup packed brown sugar

1/4 cup golden raisins

1/4 teaspoon salt

1/2  teaspoon ground ginger

1/4-1 cup cranberry juice cocktail (start out with a little and add more if needed to prevent sticking)

2 tablespoons fresh orange juice

sprinkle with cinnamon and nutmeg

Preheat oven to 350 degrees

Place carrot and potato in a 13 x 9-inch baking dish.  Drizzle with oil, and toss well.  Sprinkle apricots, sugar, raisins, ginger, and salt over potato mixture; toss to combine.  Combine juices and drizzle over potato mixture.  Bake, covered, at 350 for 1 hour and 15 minutes or until potato is tender, stirring once after 45 minutes.  Uncover; bake an additional 15 minutes or until liquid is slightly thick.

10 servings (serving size: about 3/4 cup)

Too sweet?   The ingredients are full of natural sugar so you can eliminate the sugar if  you would like it less sweet.

GRAPE SALAD – Good anytime, not just at Passover

8 ounces sour cream

8 ounces cream cheese

2 pounds green seedless grapes

2 pounds red seedless grapes

12 cup sugar

Nuts

1 cup brown sugar

Mix sour cream, cream cheese and 1/2 cup sugar.  Stir in grapes.  Sprinkle nuts and brown sugar on top.  Chill