Passover, eh?

As we streak toward passover (it's almost April for crying out loud!), I found some great recipes to share with you all- you know, just in case you want to make them and tell me how good a cook you are:).

So, in honor of the Jewish in all of us, here it is. Oh, and you'd better go shopping on monDAY because passover starts at sundown.

Traditional Passover Brisket

1/2C matzo meal

1 t salt

1 t pepper

1 (5-6 lb) first cut beef brisket, trimmed

3 T olive oil

3 large onions, julienned

6 stalks celery, sliced on the bias

5 carrots, sliced on the bias

1 28-oz can peeled tomatoes

2 bay leaves

4 cups beef broth

heat oven to 350.

mix matzo, salt and pepper.

dust brisket with above mix.

in a dutch oven, heat oil on medium heat.

brown beef on all sides

pour off grease.

add the rest of the ingredients.

cook 2-3 hours

remove and keep meat warm.

strain liquid and remove bay leaves

take half the veg and press through sieve into a gravy-like mash.

Place meat and rest of veg and top with veg-gravy.

yum!

Veggie Kugel

12 T margarine

2 peppers, chopped

2 C sweet onion, chopped

2 C celery, chopped

3 C carrots, chopped fine

3 C tightly packed chopped fresh spinach

5 eggs, lightly beaten

2 C matzo meal

2 t salt

1/2 t white pepper

1 t garlic powder.

grease a 9 by 13 dish. preheat oven to 350.

melt margarine in an XL skillet on medium.

saute veg (except spinach) until tender but NOT MUSHY (10 min)

stir in spinach. cook to wilted.

cool

add the rest of the ingredients to veg.

stir to combine.

spoon into 9 x 13. cover. bake 35 minutes.

take off cover and bake 10 min.

cool for 10 min.

cut. serve. enjoy.

Chicken Matzo Ball Soup

2 lbs. finely ground chicken

1 t salt

1 t pepper

1 t garlic powder

1 t onion powder

1 t paprika

2 C matzo meal

5 eggs, lightly beaten

1 C water (as needed)

6 Quarts chicken broth (canned or homemade)

Mix everything except the water and broth.

add water to make a stiff batter.

refrigerate for 20 minutes

slow simmer broth in BIG pot.

wet hands and form batter into balls.

add balls to the soup.

simmer 15 minutes.

serve. enjoy. make again.

I LOVE matzo ball soup. So I'll make AT LEAST that one. I'll let you know how that turns out.