Subject: COLLECTION: Passover recipes
From: [email-masked] (Jonathan Goldman)
Date: Sun, 9 Apr 1995 05:07:42 GMT
Newsgroups: rec.food.recipes

Brisket of Beef
Source:  The Washington Post, date unknown (some time after 1979)

10-12 servings (depending how much beginning people eat)

1 large first-cut brisket of beef
1 large onion
1 large leek, white part only
1/4 t thyme
2 bay leaves
salt and pepper to taste
1/4 c kosher wine (cognac if not for Passover)

Brown meat in its own fat in dutch oven.  Slice onion in food processor and
add to meat.  Slice leek in food processor, rinse carefully to remove all
dirt, drain and add to meat.  Add thyme, bay leaves, salt and pepper and
wine.  Cook covered over low heat, turning once or twice, until meat is
tender, about 4 hours.  Remove meat from sauce, slice while still warm and
refrigerate.  Run sauce through a food mill and refrigerate.  Remove and
discard fat.  Meat and sauce may be frozen [separately].  Reheat, together,
in a slow oven, on top of the stove, or in the microwave.

[Note:  I use more onion and leek than called for and don't use food
processor to slice them.]

Matzoh Kugel

1 lb matzoh farfel
1/2 c margarine
7 eggs
2 t vanilla
1 t cinnamon
1 t salt
1 16 oz can apricot (or more, if preferred)
1 small can (4-5 oz) crushed pineapple (or more, if preferred)
[Note:  I use a large can of pineapple and skip the apricot]
1 c sugar (or 3/4 c if you want it less sweet)
1 c very hot water for moistening farfel
1 c apricot/pineapple juice (from draining cans)

Grease pan well with additional margarine!

Moisten farfel in colandar with very hot water; squeeze out water.
Mix together all ingredients.  Pour into greased 9 x 14 glass baking dish
[or similar capacity glass baking dish].  Dust lightly with matzoh meal.
Optional:  Sprinkle with parsley flakes and a little paprika.

Bake at 350 for 45-60 minutes.

JONATHAN'S HORSERADISH

Peel fresh horseradish root(s).  Cut into pieces small enough to fit in the
food processor.  (Suggest you do this under a range hood with the fan on
high or outside.)  Run the food processor until horseradish is ground
finely.  Stand back as far as you can while still reaching the food
processor, turn your head sideways so you don't breath anything, and pour in
through the spout sufficient vinegar to moisten the horseradish - small
amount at a time.  Turn the processor back just enough to mix the vinegar
in.  Add salt and sugar to taste.

Store in glass jars with plastic between jar and lid.

Warning:  The first time he made this, he almost asphyxiated himself when he
removed the lid from the food processor.  Also, if you give this away,
people will love it and expect more every year.