To make this chicken, all I did was simply adapt one of my regular chicken recipes for Passover.  These are delicious, which I know for sure, since all my children loved them.  In fact, my daughter Randi claims that she likes this chicken more than my not for Passover oven fried chicken cutlets.  These are delicious hot, but also cold.  What I like to do is prepare the chicken before I leave for work in the morning without baking it, stick it in the fridge, and then when I get home, I can just throw it in the oven and dinner is ready in less than 30 minutes.

Ingredients:

•  1 pound or so of thin sliced chicken cutlets
• matza meal
• kosher salt
• pepper
• olive oil or any other oil of your choice (I use a combination of extra virgin and light olive oil, but that is not necessary)

Directions:

Preheat oven to 400 degrees.

1.  Line a half sheet pan with aluminum foil, then pour a few tablespoons of oil on it, and shmear it all over the pan.  Pour some oil in a shallow bowl, enough to coat all your cutlets.

2.  Place the cutlets in oil and with make sure the cutlets are all totally coated in the oil.

3.  Pour a good amount of matza meal on a large plate, and add salt and pepper to taste.

4.  Dredge each oil coated cutlet in the matza meal, using your hands to really coat the cutlet well on both sides.  I usually turn the cutlet over a few times, pressing the matza meal into the cutlet.  Then transfer each cutlet to the sheet pan.  Sprinkle a little more salt and pepper over each cutlet and drizzle the top of the chicken very lightly with.

5.  Place in center of oven for about 15 minutes.  Change the setting of the oven to broil- low.  Then cook for another 10 or so minutes just until the top of the chicken is nicely browned.  During this time, watch carefully.  If chicken is starting to burn, then change the setting back to bake at 400 degrees.

Note:  The chicken cutlets I use are very thin.  If your cutlets are thicker, bake them for more time up front, and broil them for a few minutes at the end.  Matza meal takes longer to brown than bread crumbs or corn flakes crumbs.  That’s why I have found it is necessary to broil the cutlets to brown them.  The thin cutlets only need 20-25 min. to cook, and the matza meal will not brown in that time period only on a bake setting.

I adapted this recipe from my Aunt Florence Fried’s recipe for the filling of her stuffed cabbage.  When I used to make stuffed cabbage, I would make extra meatballs for my children.  My son Danny was the one who really loved these.  My mother loved when I made this, but my father especially loved when I made the stuffed cabbage.

for the meatballs or the filling of the stuffed cabbage:

• 4 pounds chop meat (85% or 90% lean)
• 4 eggs
• about 1 cup of plain bread crumbs (or matzah meal for Passover)
• 1 cup ketchup
• salt and pepper to taste

for the sauce for the sweet and sour meatballs or the stuffed cabbage:

• 4- 8 oz. cans tomato sauce
• 4- 6 oz. cans tomato paste (I use Contadina)
• 1 cup water
• 1/2 teaspoon sour salt
• juice of a lemon
• 2 cups packed dark brown sugar

if you are making stuffed cabbage:

• 1 large head of new cabbage

for making the sweet and sour meatballs:

Put all the sauce ingredients in a large pot.  Put over low flame and whisk till blended.  Then form meat mixture into meatballs about 1 1/2 inches in diameter.  Gently drop meatballs into pot.  Simmer covered over a low flame about 2 1/2 hours.    Do not stir until your meatballs have set after about 1/2 hour or so.  If you mix while they are still raw, they will not retain their shape.

for stuffed cabbage:

Core and put 1 large head of new cabbage in a very large pot.  Pour cold water in to cover.  Simmer covered until the leaves are soft enough to separate.  Lay out one leaf of cabbage at a time.  Put about one tablespoon of meat mixture in center but towards the bottom of the leaf, then begin to roll up, then fold both sides over, and continue to roll.  Do with each leaf until you have used all the leaves.  Put half of your sauce mixture in bottom of a very large pot.  Then put all of the cabbage rolls, then the rest of the sauce on top.  If you have any leftover meat, make meatballs out of them and add to the top of the pot.  Simmer with the top on about 2 1/2 hours.

Note:  This freezes very well.

This Is The Best Recipe For Passover Spinach Pie Or Passover Spanikopita!

Last year, our wonderful friends, the Slotnicks, invited us over for a Passover Seder.  I wanted to bring a main course dish that my daughter and her husband, who are both vegetarians, would enjoy.  My daughter loves the Greek dish called spanikopita or spinach pie, so I decided to create my own Passover version of it.  It turned out delicious!  And it only took about 30 minutes to prepare.  We’re getting very close to Passover, and I definitely plan to make this Passover spanikopita for Seder or just for a light dinner this year!

• about 6 matza boards
• 5 extra large or jumbo eggs (3 for filling, 2 for pouring over the top)
• 1-10 ounce box of frozen spinach, defrosted and drained well
• 8 ounces of feta cheese, crumbled
• 1/2 of a medium onion, chopped finely
• about 1/2 teaspoon of fresh ground black pepper
• 1 teaspoon of dried dill or 2 tablespoons of fresh chopped dill
• about 2-3 tablespoons of butter or margarine, plus extra for greasing the pan

Preheat oven to 325 degrees.  Grease sides and bottom of  a 9 x 13 pyrex or ceramic baking dish well with butter or margarine.

In a medium mixing bowl, gently mix the drained spinach with the crumbled feta, the chopped raw onion, 3 eggs the pepper, and the dill; set aside.

Soak about 3 matzas in warm water in another 9 x 13 baking dish.  When the matza starts to soften, gently squeeze the water out, very carefully, so that you don’t crumble the matza.  Then place the matzas in the bottom of the pan to cover it.  Do not overlap the matza; just lay it side by side covering the bottom of the pan the way you would if you were making lasagna.

Spread the entire spinach mixture evenly over the matza, covering the matza completely.  Then soak another 3 matzas in warm water, gently squeeze out excess water, and place the matza over the top of the spinach, covering the spinach completely.  Beat the remaining 2 eggs and pour over the matza.  Dot with butter or margarine.  Bake covered for about 30 minutes till hot and bubbly.

Note #1:  You can prepare this in advance and refrigerate this up until the step where you pour the 2 beaten eggs over the matza.  Then when you wish to bake it, let it come to room temperature for about 30 minutes, pour the 2 beaten eggs over it, dot it with butter or margarine and bake covered, for about 30 minutes or until hot and bubbly.

Note #2:  You may substitute 1 pound of fresh spinach for the frozen, but you will need to saute it (very briefly) in a little oil, butter or margarine, just until it wilts and turns a dark green before you mix it with the feta, egg, onion, pepper, and dill. I like to use the frozen spinach, because 1-16 ounce box of frozen spinach is equivalent to much more than 1 pound of fresh spinach.

Learn To Make This Outstanding Pineapple Kugel For Passover!  

I adapted this recipe from a recipe I got from my friend Ellen Wachstein.  Ellen is an amazing person and a wonderful friend! I have so many memories of the happy times my family spent over the years with Ellen, her husband Bobby, and her three great children, Toby, Steven, and Alexa. My favorite memories are of the many days our two families spent together at the Phillips Avenue Beach Pavilion in Deal, New Jersey, or of the many times our two families just hung out together at their house or our house.  Anyway, my family was lucky to be invited over to the Wachstein’s for a Passover Seder one year.  Bobby Wachstein does a fabulous job of leading the Seder!  Of course, I was very into the food.  One of the dishes Ellen made for the Seder was her Passover pineapple kugel.  I loved it.  I got the recipe and I make it every year for Passover.  Whenever I am invited to anyone’s home for a Seder, I always bring this dish, and it  gets rave reviews.  I know if you make this pineapple kugel for Passover once, it will become a favorite of yours, too!

• 3/4 cup (1 1/2 sticks) Fleischmann’s unsalted margarine (use unsalted margarine to make this dish pareve, otherwise you can use salted margarine or butter)
• 1/4 teaspoon salt (you only need salt if you are using unsalted butter or margarine)
• scant 2/3 cup granulated sugar
• 2- 15 ounce cans crushed pineapple in natural juice, strained but not dry at all (you will not be using the juice)
• 6 extra large eggs, mixed in a small bowl
• 4 cups of dry matza farfel
• 2 teaspoons cinnamon, plus extra for sprinkling on top

to make the kugel:

Preheat oven to 350 degrees.  Put the margarine into a 9 x 13 baking dish, rectangular or oval, and place in the oven.  When it is melted take out the pan, swirl the margarine around in the pan to make sure that the sides and bottom are well greased.  Pour the melted margarine into a large mixing bowl and set aside.

Place a colander in the sink.  Put the 4 cups of matza farfel in the colander.  Run warm water over the matza farfel.  When the matza farfel starts to soften, turn the water off.  The pieces of farfel should be soft, but not mushy.  This is the tricky part.  Because if you have let too much water soak into the matza farfel, it will turn into one glob of mush, and you will have to throw it away and start all over.  Hold the colander with both hands and shake the excess water out, the way you would if you were draining pasta.  Dump the matza farfel into the large mixing bowl with the melted margarine.  Mix the farfel gently with the melted margarine using a rubber spatula.  Pour the sugar and the drained pineapple into the mixing bowl and mix gently with the rubber spatula.   Pour the beaten eggs in, and mix gently to incorporate well.  Add the cinnamon, and mix in.

Pour into prepared pan.  Sprinkle the top with additional cinnamon.  The cinnamon on the top is what is going to make the kugel look pretty, so be generous.  Bake about 60 - 65 minutes until kugel is browned on the sides and the bottom.  Serve.

Hint #1:  You can bake this in advance, then cut up into 24 pieces, place in heavy duty aluminum foil, and then heat up later either in the oven or in the microwave (If you are heating this up in the microwave, take it out of the aluminum foil, and place it on a microwave safe plate).

Hint #2:  I like to bake this in a clear glass baking dish so I can see if the sides and the bottom are browning.  If you bake this in a ceramic baking dish, it will be harder for you to know if the kugel is done.

Try This Delicious Recipe For Oven-Fried Fish! 

This recipe was my mother in law, Bernice Kahn’s original recipe.  Bernice was an excellent cook, and this recipe for her oven fried fish was one of her specialties and a huge family favorite.  When I came into the family and everyone found out how much I liked to cook and eat really good food, they told me about Bernice’s wonderful oven fried fish.  After I got married, I started to make it and it was as delicious as everyone claimed!  My mother, father, and ex-husband Joe really loved it when I made this dish.  This fish is so easy to make, and it is delicious!

• 1 1/2 pounds thicker mild fish fillets such as scrod or halibut
• 1 to 1 1/2  sticks of melted margarine or butter (I use Fleischmann’s margarine)
• 1 jumbo or 2 small eggs mixed with 1 teaspoon of water and a little kosher salt and freshly ground black pepper
• matzoh meal (which you pour onto a plate and then mix with some kosher salt and pepper)
• fresh lemon slices, tartar sauce, and coctail sauce for serving

Preheat oven to 350 degrees.  Cover a half sheet pan with heavy duty aluminum foil.  Melt 1 1/2 sticks of margarine right in the oven on the sheet pan for 5 minutes or so.  Pour the melted margarine into a shallow bowl.   Dip the fish fillets first in seasoned egg mixture on both sides.  Then place on plate with matzoh meal which you have already seasoned with kosher salt and freshly ground pepper.  Turn the fish fillets to make sure they are coated with the matzoh meal on both sides.  Then take the coated fish fillets and dip them on both sides into the  melted margarine, making sure that all surface areas of the fish are coated.  Then place on prepared baking pan.  Cook for 20 minutes at 350 degrees.  Then change the setting on the oven to broil.  Broil fish (not too close to the flame) for another 10 minutes.  Serve with fresh lemon wedges, tartar sauce, or coctail sauce.

Note:  Thinner fish fillets such as flounder or sole do not work out well for this dish because of the longer cooking time involved.

I developed this brownie recipe for Passover because I believed that it was possible to bake Passover brownies that would be just as delicious as regular brownies.  I took one of my regular brownie recipes, and then I just played with it, using Kosher for Passover ingredients, until it was perfect.  This recipe is so beloved by my children, family, and friends, that I actually use it all year round.  These brownies are so delicious that when I serve them for Passover, noone believes they are actually Kosher for Passover brownies.  I love to serve these brownies restaurant style - warm out of the oven with vanilla ice cream and my homemade hot fudge.  Serving them this way transforms an ordinary dessert into a spectacular dessert that everyone loves.

• 3/4 cup matzo cake flour, sifted (I use Manischewitz)- sift first, then measure
• 2 cups granulated sugar
• 4 large or extra large eggs at room temperature
• 4 ounces or squares of unsweetened chocolate (I use Baker’s or Nestle’s)
• 1 ounce (1 square) semi-sweet chocolate (I use Baker’s or Nestle’s)
• 2 sticks butter or margarine (I usually use Fleischmann’s salted margarine)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• optional 1/4 teaspoon instant coffee granules (this is absolutely not essential to use, but it does intensify the flavor of the chocolate)
• optional, 1 - 1 1/4 cups roughly chopped walnuts

Preheat the oven to 350 degrees. Grease the sides and bottom of a 9 x 13 pan with butter or margarine.  Sift the cake flour, and then measure it and set it aside.

In a double boiler or in a saucepan over a very low heat, start to melt the margarine.  Then add the squares of chocolate.  Keep moving the chocolate around so that it doesn’t burn.  When the chocolate and the margarine are totally melted, take them off the heat.  Throw the sugar into the pan, and mix with a rubber spatula to blend.  Crack in the eggs, and mix them in one at a time just until blended. Mix in the vanilla. If you are adding the instant coffee granules, then crush them with your fingers, and add at this time.    Then add the cake flour and the salt, and fold it in with a rubber spatula, just until it is blended.  Add optional nuts.  Do not over-mix.  Spread the batter in prepared pan.  Bake for about 20-25 minutes until a toothpick inserted in the middle comes out with a few crumbs attached or clean.  The brownies will also feel firm to the touch and will have started to separate from the sides of the pan.  Serve warm immediately, or at room temperature.

Note:  You can prepare the batter, put it in the baking pan, and refrigerate it until you are ready to bake it.  When I bring these to a friend’s or family member’s house, I prepare the batter that day or a day in advance, put it in the prepared cake pan, cover it with foil or plastic wrap and refrigerate until I leave my house.   Then I put them in the oven 30 minutes or so before I want to serve them.  This way, I can serve them warm out of the oven with some vanilla ice cream and my homemade hot fudge.

This is a family heirloom recipe.  This was another absolute favorite dish of mine when I was a little girl.  My mother made this Passover dish the way her mother did. I took over the job of making the matzo brei when I was about 15 years old, and I’ve been making it ever since.  I have never seen a recipe like this one for matzo brei; it is unique. What you end up with is something that is similar to French toast, but better.  It does take some effort, but it is so worthwhile.  Your family will love you for it.  Just try it - I know you’ll agree that it’s worth the effort.

• whole sheets of matzo  (For best results, use Manishewitz regular matzo.  You will need about 2 sheets of matza per person.)

• lots of extra large or jumbo eggs (about 3 eggs per person)

• regular milk (about 2- 3 tablespoons for every 4 eggs)

• margarine for frying (I use Fleischmann’s)

• granulated sugar and pure maple syrup for serving

For 2 people, beat about 4 eggs to start with in a wide shallow bowl.  Mix in about 2 tablespoons of whole milk.  Gently break 1 matzo into approximate fourths.  Soak it in warm water in a wide shallow bowl , aluminum tin, or other shallow pan until the matzo begins to soften.  Very gently, squeeze as much water out of the pieces as possible without breaking the matzo.  Then place the pieces gently in the bowl with the egg mixture.

Put a big chunk of margarine in a large, preferably non-stick frying pan, over a medium-high  flame.  Transfer pieces of matzo into pan to begin frying. Fry until beautifully browned on the bottom, flip, fry until browned, and serve.

Start soaking process immediately with a new sheet of matzo.  Repeat frying process.

Continue until everyone is full.  Trust me, you will be standing at the stove for a very long time.

Forget The Cheesecake Factory!  You Can Learn To Bake The Most Amazing Cheesecake In The World!  

I adapted this recipe from one that was given to my mother and to me by another one of our wonderful neighbors, Lenore Velinsky.  Lenore was a marvelous cook.  She really loved cooking for her husband Arthur, and for her three boys, Richard, Ira, and Jimmy.  This was her cheesecake recipe, and it was amazing.  I have baked it many times, and it has always come out perfectly.  For me, this is the quintessential cheesecake. This cheesecake is light yet creamy. It has undertones of lemon and only a hint of vanilla. The taste is so wonderful, that the only topping I like to put on is a sprinkling of cut up strawberries or nothing at all.  I love to make this cheesecake recipe for special celebrations or bring it to family gatherings. Everybody goes wild for this cheesecake! Please try it.  I know you’ll agree that it’s the dreamiest cheesecake ever. If you bring this cheesecake with you to a gathering of friends or family, you will be the Next Cooking Star.  I know you’ll agree that this cheesecake is nothing less than heavenly!

For the crust:

• 2 cups graham cracker crumbs

• 1/2 cup sugar

• 1 stick melted butter or margarine (try reducing to 6 tablespoons next time)

• 1/2 cup  finely chopped pecans (optional) (I like addition of nuts to crust)

• 1/4 teaspoon cinnamon (optional) (cinnamon adds flavor)

For the filling:

• 2 1/2 pounds Philadelphia brand cream cheese (5- 8 oz. packages, at room temperature (I often use 3 packs of the Philadelphia 1/3 Less Fat- Neufchatel, and 2 packs of the regular, but you may use all regular) 6-1-10- this time I used all regular, and it definitely is richer and maybe a little heavier- so I think I like it better with 2 of the light and 3 of the regular or 3 of the light and 2 of the regular.)

• 1 1/2 cups granulated sugar

• 5 extra-large eggs, separated at room temperature

• 1 pint sour cream (not light)

• pinch of salt

• Juice of 1 large lemon or 2 smaller lemons (about 3 tablespoons fresh or in a pinch 1 1/2 tablespoons frozen Minute Maid lemon juice)

• 1/8 teaspoon pure vanilla extract

For the topping (optional):

• 1 quart fresh strawberries sliced and piled on top (or served on the side), but optional

Preheat the oven to 300 degrees.

To make the crust, grease a 10 inch springform pan, bottom and sides. Combine the graham cracker crumbs, sugar, melted butter and chopped pecans in a bowl. Then pour some crumbs into the bottom of your pan. With your hands, press the crumbs into the bottom. Then turn the pan on its side. Keep adding crumbs, turning pan until you have used up all the crumbs. The crumbs should go almost up to the top of the pan. Bake for 8 min. Put in the refrigerator to cool while you are preparing the filling.

To make the filling, first separate your eggs, and set aside.  Cream the cream cheese in the large bowl of an electric mixer fitted with the paddle attachment on medium-high speed until lightened and as lump free as possible, about 5 minutes.  Add the sugar on medium speed and blend.  Add the yolks on low speed, one at a time, just until blended. Scrape down the bowl and beater as necessary. On low speed, add the lemon juice, the vanilla, and the salt. Then on low speed, add the sour cream, just until blended.  Whip egg whites in a separate bowl using electric mixer on highest speed with the whisk attachment until stiff peaks form. Then pour the whipped egg whites into your batter, and fold in by hand. Pour batter into the cooled crust.

Note:  If you have 1 large bowl and 1 smaller bowl for your electric mixer, you can use the large bowl to mix your batter, and the smaller bowl to whip the egg whites.  If you only have 1 bowl for your mixer, whip the egg whites first, then transfer them to another bowl, wipe the bowl dry, and proceed to make the batter.  Your egg whites may deflate a bit though if you do this, but it shouldn’t affect the cake. I do like to whip my egg whites last so they don’t lose any volume.

Bake for 1 hour and 20 minutes. Turn oven off. Open oven door slightly. The cake will not be completely set in the center. Let cheesecake sit in oven for 1 more hour with the oven door slightly ajar.  Then take the cheesecake out of the oven and allow it to sit at room temperature for another 2-3 hours until completely cooled.

Run a knife around the outside of the cake. Then release the outside of the springform pan, and carefully lift the sides of the pan over the cake to remove them. Leave the cake on the bottom of the springform pan and place it on your serving platter. Cover the cake with good plastic wrap and refrigerate it overnight.

When you are ready to serve it, slice up 1 quart of strawberries and pile them on top of the cake or serve on the side if desired. But this cheesecake is so delicious, that it will stand on its own with no topping!

Note: This cake is creamier and even better if made 24 - 30 hours before you serve it!

Hint:  I enjoy serving this cheesecake with no topping, because only then it is really possible to totally savor the incredible taste and texture of this cake, so that is why I actually recommend that if you want to serve it with strawberries, cut them up and serve them on the side. 

Passover Version

Everthing remains the same, except the crust.

Passover crust

1 1/2 cups matzah meal

1 1/2 sticks unsalted butter or margarine - melted

1/2 cup finely chopped pecans or walnuts

1/2 cup sugar

2-3 teaspoons cinnamon (necessary to cut bland flavor of matzah meal)

Mix all ingredients in a bowl.  Grease bottom and sides of large 10 inch springform pan.  Coat bottom and sides with mixture.  Bake at 300 degrees for 8 minutes.  Set aside to cool while you prepare the filling of the cheesecake.  Follow filling ingredients and instructions as well as baking time instructions above.