Patch Picks: Five Passover Recipes

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This week we have chosen the five recipes for Passover.

• Matzo Ball Soup (Courtesy Recipes.Holidays.net)

Ingredients

3 eggs, 3 tablespoons chicken fat, 1/2 teaspoon salt, 3 tablespoons hot water or chicken soup, 3/4 cup matzo meal.

Directions

Separate the eggs, beat the yolks until light colored and thick. Add the chicken fat, which should be at room temperature, and the salt and water or soup.Beat the whites until stiff but not too dry. Fold in. Fold in the matzo meal. Refrigerate the batter for about I hour, or until batter is thick enough to form balls. Drop the balls carefully into 2 quarts of boiling salted water or hot soup. Cover and cook for 25 minutes. Add Matzo Balls to soup. Cook for another 15 or 20 minutes in the soup.

• Haroset (Courtesy AllRecipes.com)

Ingredients

6 apples - peeled, cored and chopped, 1 cup finely chopped walnuts, 1/2 teaspoon ground cinnamon, 1 teaspoon white sugar, 3 1/2 teaspoons honey, 1/3 cup sweet red wine.

Place the apples and walnuts into a large bowl. Mix together the cinnamon and sugar; sprinkle over the apples. Stir in the honey and sweet wine. Serve immediately, or refrigerate until serving.

• Tzimmes (Courtesy FoodNetwork.com)

Ingredients

3 large carrots, peeled and chopped, 3 medium onions, peeled and chopped, 2 pounds sweet potatoes, peeled and thinly sliced, 2 pounds yams, peeled and thinly sliced, 1 cup (4 ounces) dried apple rings, cut in quarters, 1 1/2 cups (8 ounces) pitted prunes, 1 cup (4 ounces) dried pears, coarsely chopped, 1 cup (4 ounces) dried apricots, cut in half if large, 1 cup (4 ounces) dried sweet cherries, 3/4 cup (3 ounces) dried sour cherries, 1 cup packed dark brown sugar, 2 teaspoons ground cinnamon, 2 cups orange juice, 2 cups white wine (sweet or dry).

Directions

Place the carrots, onions, sweet potatoes, yams, dried apples, prunes, dried pears, dried apricots, and dried sweet and sour cherries in the insert of a 5 1/2 to 6 quart slow cooker. Stir to mix. Sprinkle the brown sugar and cinnamon on top. Pour in the orange juice and wine and add enough water to cover. Cover and cook on HIGH for 10 to 11 hours, or until the vegetables are very soft. Serve hot or at room temperature.

• Zucchini-Stuffed Chicken (Courtesy AllRecipes.com)

Ingredients

8 bone-in chicken breast halves with skin, 2 zucchinis, shredded, 3 cups matzo farfel, 2 eggs beaten, 2 tablespoons chicken bouillon powder, 1 onion chopped, salt and pepper to taste, 1 dash garlic powder, 1 dash onion powder.

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet or 9x13 inch baking dish. Wash and clean the chicken breasts. Place farfel in a bowl and cover with hot water for 3 or 4 minutes, until soft. Drain and squeeze out water. In a medium-size mixing bowl, combine zucchini, farfel, eggs, chicken soup powder, onion, salt, pepper, garlic powder, and onion powder. Place 2 to 3 tablespoons of the stuffing under the skin of each chicken piece and arrange them on cookie sheet. Bake at 375 degrees F (190 degrees C) for 40 to 50 minutes. Drain off fat and serve.

• Passover Apple Cake (Courtesy AllRecipes.com)

Ingredients

2 eggs, 1 cup vegetable oil, 1 cup white sugar, 1 1/2 cups matzo meal, 1/2 cup potato starch, 1 teaspoon ground cinnamon, 8 large apples - peeled, cored and sliced, 1/2 cup brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg.

Directions

Preheat oven to 350 degrees F (175 degrees C and grease a 9x13 inch glass baking dish. Combine eggs, oil and sugar in large bowl with electric mixer. Stir in matzo meal, potato starch and 1 teaspoon cinnamon. In a separate bowl, toss apples with brown sugar, 1 teaspoon cinnamon and nutmeg. Layer half of the dough into the prepared 9x13 inch dish. Pour the apples into the dish then pat remaining dough over the apples. Sprinkle with some brown sugar, if desired. Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes.