Passover Recipes

BEEF BRISKET

3-5 lbs. Beef Brisket (plain, not corned beef)
3 T. Liquid Smoke
1/2 tsp. each meat tenderizer, salt, pepper, celery salt, garlic salt, onion salt, paprika
1 tsp. Worcestershire sauce
Barbecue sauce
Brown sugar

Brush meat with liquid smoke (usually found at the grocery store near the Worcestershire sauce) and Worcestershire sauce. Mix all dry seasonings in a small bowl, and sprinkle over both side of meat. Let marinade in glass pan or tupper overnight (or at least 3 hours). Wrap in heavy duty (or doubled regular) foil and place in 9X13 pan. Bake at 300 for 3 hours, roll back foil and continue baking another 2 hours.

Don't pour off juice. Set aside to cool. When cool, remove from pan, slice thin and return to pan with juices. Refrigerate (up to a couple of days or freeze for up to a month). About 1 hour before serving, skim off hardened fat from juices, top with a little barbecue sauce and sprinkle with brown sugar. Reheat at 300 for 45 minutes to 1 hour, uncover for last 20 minutes.

HAROSET

1 cup chopped apples
1/2 cup chopped walnuts
grape juice
1 tsp. cinnamon
1 tsp sugar or honey to taste

Core, peel, and dice apples very fine (or chop in food processor). Add cinnamon, chopped walnuts and a little honey to sweeten. Add just enough grape juice to moisten the mixture. Finished product should resemble mortar. Place in small dishes at each table so available to all sitting at that table. Approximately 12 servings.

MATZAH BALL SOUP

2 T. chicken fat (or lard)
1/2 cup matzah meal
2 eggs, beaten 1 tsp. salt
2 T. water

Mix together matzah meal, salt, eggs, water, and lard. Refrigerate 20 minutes. Roll mixture into balls. Balls should be about the size of a walnut. Drop balls into boiling salt water. Cook, covered, 30 minutes. (Don't peek or they'll sink and harden!)

May be prepared ahead and refrigerated. About one half hour before serving the soup, drop balls into boiling chicken broth (chopped veggies may be added for more flavor) to heat. Plan one large or two small balls per serving. (Note: they do expand when placed in broth.)

MANDARIN ORANGE SALAD

Dressing: 2 cups olive oil (or vegetable oil)
1 cup sugar
1 cup red wine vinegar
4 tsp. salt
1/4 tsp. pepper
1/3 cup dried parsley
8 drops Tabasco sauce
1/2 Glazed Pecans or almonds: cup pecans (or sliced almonds)
3 T. sugar

In heavy pan, constantly stir (to prevent burning) sugar and pecans until sugar melts and coats nuts. Remove to wax paper to cool.

Salad: Wash and tear into bite size pieces, 3 heads of red leaf lettuce (Romaine is ok, but not as tender). Add cup diced celery; 1 small red onion, cut in thin rings; and 1 or 2 cans, drained, Mandarin oranges. Just before serving, add glazed nuts and toss gently with dressing.

CARROT TZIMMES

6 carrots, sliced and cooked
1 cup chicken consommÈ
2 T. flour
1/2 cup brown sugar
pinches of salt and pepper
2 T. chicken fat or margarine

Melt fat in frying pan. Stir in flour and slowly add consume. Stir until thickened slightly. Add sugar, salt, and pepper. Gently fold in cooked carrots. Keep warm until serving time.