Tuna in a Green Pepper Boat

• 1 1/2 cups shredded apples
• 1/2 cup finely chopped walnuts or pecans
• 2-3 Tbsp. honey
• 1/2 tsp. cinnamon
• 2 Tbsp. kosher red wine
• 1" piece grated fresh ginger

Linda Charyk, Toronto, Canada

• 1 lb. creamed cottage cheese
• 2 oz. melted butter
• 3/4 cup sugar
• little less than 1/2 cup cake meal
• 4 beaten eggs (can use egg substitute)

Bernice, Atlanta, GA

• 4 Matzahs
• 1/2 tsp. salt
• 1/4 cup margerine
• 1/2 cup chopped nuts
• 1/2 cup raisins
• 3 eggs
• 1/2 cup sugar
• 1 tsp. cinnamon
• 2-3 apples, pared and chopped
• Additional margarine as needed

Bernice, Atlanta, GA

• 3 cups mashed potatoes (approx. 2 large russet potatoes)
• 2 eggs, slightly beaten
• 2 Tbsp. margarine
• 1 tsp. salt (or to taste)
• 1/8 tsp. black pepper
• 3/8 cup matzah meal
• 1 egg yolk beaten with 1 Tbsp. water
• oil for baking sheet

Makes approximately 42 miniature knishes. Easily doubled. Can also substitute 1 sweet potato when doubling (1 sweet, 3 russet).

Penina W. Freedenberg, Rockville, MD

• 2 pkgs. frozed chopped spinach (10 oz. each)
• 3 eggs, separated
• 1 1/2 cups mashed potatoes
• 3/4 cup grated cheddar cheese
• salt & white pepper to taste
• 4-5 matzahs (enough to cover bottom of pan and filling)
• warm water
• 2 Tbsp. oil

Soak matzahs in shallow pan of warm water for about 3 minutes. Place matzahs between 2 towels to absorb excess water. Grease 9 inch square baking pan or pie plate with 1 Tbsp. oil. Heat the pan in preheated 350 oven.

Carefully line bottom an sides of hot pan with some of the matzah. Spread spinach filling evenly over the matzah. Cover the filling with remaining matzah.

In small bowl, beat the remaining 2 eggs; add the remaining potatoes, cheese and oil. Blend well. Spread this over matzah. Score top with a fork.

Bake for 1 hour or until top is lightly browned

Penina W. Freedenberg, Rockville, MD

• 2 pkgs. frozen leaf spinach (10 oz. size)
• 3 pieces of matzah
• 4 eggs, beaten
• salt & pepper to taste
• dash nutmeg
• 3 Tbsp. margarine
• grated parmesan

** This is a shortcut for a Sephardic version.

Penina W. Freedenberg, Rockville, MD

• 3 medium zucchini, peeled
• 1 tsp. salt
• 1/2 lb. cheese **
• 1/2 onion
• 3 eggs
• 1 dash pepper
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 3 Tbsp. grated parmesan cheese

Put the grater attachment on your food processor. Cut the zucchini to fit the feed tube. Grate, using firm pressure. Transfer to a strainer and sprinkle with salt. Let stand 10 minutes. Press out all liquid. Grate cheese and onion, using medium pressure. DO NOT EMPTY BOWL.

Remove grater and insert plastic knife [or steel knife is just fine also]. Add remaining ingredients except parmesan cheese to processor bowl. Process with 3-4 quick on/off turns, just until mixed. Place in a greased 9 inch pie plate or ceramic quiche dish. Sprinkle with parmesan cheese. Bake at 350~ for 35-40 minutes, until set and golden brown.

Penina W. Freedenberg, Rockville, MD

Penina W. Freedenberg, Rockville, MD

• 2 acorn squash (1 1/4 lb.)
• 2 Tbsp. melted margarine
• salt
• cinnamon

• 1/4 cup raisins
• 1/4 cup sweet wine
• 3 medium apples
• 4 Tbsp. margarine
• 1/4 cup brown sugar
• 1 Tbsp. lemon juice

While squash is baking, soak raisins in wine to plump. Chop apples to 1/2 inch cubes, peeled or unpeeled. In small frying pan melt margarine and add apples. Cook 3-5 minutes, until slightly wilted. Stir in sugar and lemon juice.

When squash has cooked 30 minutes, turn cut sides up. Drain raisins, add to apple mixture. Then fill squash cavities. Cover and bake 20-30 minutes more or until tender.

Penina W. Freedenberg, Rockville, MD

• 2 onions, chopped
• 1 lb. fresh mushrooms, coarsely chopped
• 4 Tbsp. vegetable oil
• 40 oz. frozen chopped spinach, defrosted & drained
• 8 carrots, peeled & grated
• 8 eggs, lightly beaten
• 1 tsp. salt
• 4 Tbsp. chicken soup mix (parve kind)
• 1/2 tsp. black pepper
• 1 cup matzah meal

Serve warm.
The recipe can be prepared ahead and frozen.
Makes 32 puffs.

Penina W. Freedenberg, Rockville, MD

• 1-14 or 15 oz. jar/can of tomato sauce
• 3 whole full-size matzohs (slightly wet but not falling apart)
• 1-8 oz. container low-fat cottage cheese
• 1-10 oz. box frozen chopped spinach (defrosted and drained well)
• 1-8 oz. package shredded low-fat mozzarella
• 6 large fresh shitake mushrooms (stems removed)

1. Preheat oven to 350F
2. Lightly coat an 8" square pan (a disposable pan is fine) with 2 tablespoons of tomato sauce
3. Place 1 matzoh in the pan. Top with 1/2 cottage cheese, all of the chopped spinach, 1/3 remaining tomato sauce, and 1/3 of mozzarella.
4. Cover with a second matzoh, remaining cottage cheese, the shitake mushrooms, 1/2 remaining tomato sauce, and 1/2 of mozzarella.
5. Top with third matzoh, remaining tomato sauce and mozzarella.
6. Cover with aluminum foil and bake 45 minutes. Uncover and bake an additional 15 minutes.

Yield: Serves 4

Karen Radkowsky, New York, NY

• 1 1/2 TBS. white horseradish
• 1 pint Gefilte fish
• 1 tsp. lemon juice
• dash pepper
• 8 oz. cream cheese, softened
• 1/2 TBS. salt

Drain fish and mash with fork. Add remaining ingredients and stir well. Chill before serving with matzo crackers.

Debbie Dalin, Florida

• 2 lbs. beets
• 2 pieces flanken
• 2 onions diced
• 2-3 cloves garlic
• juice of 2 lemons
• sugar and salt to taste

Gilda Kurtzman, Israel

• 1 cup mashed potatoes
• 1/3 cup matzah meal
• 2 tbsp. potato starch
• 1/2 small onion, finely chopped
• 2 egg whites or 1/4 cup Passover egg substitute
• 1/2 tsp. black pepper
• 1/4 tsp. salt
• 1 cup fresh or frozen broccoli, steamed and finely chopped
• Cooking spray

In a bowl combine the potatoes, matzah meal, potato starch, onion, egg whites, pepper and salt and knead together. Divide the dough into 6 balls and flatten each. Divide the broccoli evenly onto each circle, fold over, and press edges to seal.

Generously coat a baking sheet with the cooking spray. Arrange the knishes in a single layer and place the baking sheet on the bottom rack of the oven. Bake for 15 minutes on each side. Serve hot. Serves 6.

Calories - 82; Saturated fat - 0 g.; Total fat - 0 g.; Carbohydrates - 15 g.;
Cholesterol - 0 mg.; Sodium - 124 mg.

Gail Ashkanazi-Hankin, Denver
Author of Passover Lite

Dressing

• 1/4 cup low-sodium tomato juice
• 2 tbsp. lemon juice
• 1/4 tsp. onion powder
• 1/4 tsp. paprika
• Pinch black pepper, or to taste

In a small bowl, combine the dressing ingredients.

Tuna Salad

• 1 6 1/2-oz. can water-packed tuna, drained
• 1 tbsp. green or red pepper, minced
• 1 small carrot, shredded
• 1 green pepper, halved lengthwise and seeded

In another bowl, combine the tuna, carrot, and minced pepper. Pour the dressing into the tuna salad and mix thoroughly. Fill the green pepper halves. Serves 1-2.

Calories - 149; Saturated fat - 1 g.; Total fat - 2 g.; Carbohydrates - 6 g.;
Cholesterol - 36 mg.; Sodium - 53 mg.

Gail Ashkanazi-Hankin, Denver
Author of Passover Lite

• 2 cans salmon (7 1/2 oz. each)
• 1/2 cup chopped celery
• 1/2 cup grated carrot
• 1/2 cup matzoh meal
• 1/3 cup finely chopped green pepper
• 1/3 cup finely chopped red pepper
• 1/4 cup oil (can be reduced slightly)
• 1 small onion finely chopped
• 1 egg
• 2 tbsp. lemon juice
• salt and pepper to taste

For those who prefer, this can be baked in oven for 30 minutes at 350 degrees Fahrenheit. Let stand for 5 minutes before serving.

Rita Gross, Dollard-des-Ormeaux, Quebec, Canada

• 2 cups all-purpose flour
• 1 cup wholewheat flour
• spring water

Preheat oven to 450 F. Line two large baking sheets with parchment paper.

Mix two flours together and add water until you have a soft, kneadable dough. Knead about five minutes. Let dough rest a couple of minutes.

Break off egg-sized portions of dough. Stretch as thinly as you can before rolling into thin, oval slabs that are as thin as possible. Prick each slab with a fork or pastry docker. Place on baking sheet and as soon as sheet is filled with matzohs, place in oven, and bake until crisp and buckled, about 3 minutes. Cool and eat.

This recipe is from A Treasury of Jewish Holiday Baking by Marcy Goldman and has been reprinted with permission from the author. The book will be available in September, 1998, from Doubleday.

• 1/4 lb. butter
• 1/2cup sugar
• 2 eggs
• 2 tsp. potato starch
• 3/4 cup cake meal

• 1lbs. farmers dry cottage cheese
• 2 eggs
• 1/2 cup sour cream
• lemon juice and sugar taste

Cream butter and sugar together. In a separate bowl, mix eggs, potato starch and cake meal. Add to butter/sugar mixture. Spread half of batter onto bottom of 9x12" greased pan. Beat all filling ingredients together and pour over dough. Criss-cross remaining dough on top. Bake in preheated 350 degree oven for 1 hour. Enjoy with strawberries and sour cream or yogurt.

Doris Bronstein, Ottawa, Canada