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<p>You mean the grandparents? ;)</p>
<p>After karpas, we bring out crudites and nuts. </p>
<p>Yet another easy killer dessert idea: passover fortune cookies. Sandwich fortunes (on long skinny pieces of paper) between two long pieces of matza. Serve with the afikomen. Everyone has to read theirs out loud; one always says “Why yes, I’d LOVE to help with the dishes!” :D</p>
<p>I make a tsimmis with similar ingredients. I par cook the carrots (use mini carrots or cut to mini-carrot size) and boil the sweet potatoes in their jackets, until the jackets come off easily…but not so long that the inside is easily mashed. I cut the sweet potatoes into about 2" cubed pieces (not exact cubes!!!) and mix with the carrots, prunes, honey, OJ, margarine and other ingredients and place in a casserole dish…with sides…so the mixture is “heaping” (not single layer.) </p>
<p>I then bake for 4-5 hours at low heat (250 - 300 degrees). The long cooking really allows all of the flavors to soak into the carrots and potatoes. I cook covered, but uncover for the last 1/2 hour to give the top a little “crust”</p>
<p>I often do everything but the baking a few days in advance and keep the mixture in the refrig. It seems to make everything even more tasty…(and…it’s one less thing to prepare on the day of the sedar…other than baking.)</p>
<p>I regret that I can’t help you out much with the cooking part because I don’t know how to cook it any way but in the oven. And…it tastes much better warm. Room temperature might be OK…but defintely not cold.</p>
<p>I actually find this recipe much “lighter” than the tsimmis my grandmother made with a piece of flanken and a matzoh ball in the middle! A wonderful “old world” taste…but, to me, very heavy!</p>
<p>Very clever, ST! Think that’s an idea I’ll put to use this year.</p>
<p>2boysima, that sounds like a very nice recipe! Parcooking the potatoes in jackets, so no peeling = clever.</p>
<p>Here is a Pesach dairy spinach casserole my SIL found online (koshercooking.com) which we modified and it’s rather yummy:</p>
<p>2 pints cottage cheese (or ricotta)
6 eggs, beaten
6 T matzah meal
1 t. chopped garlic
1/2 lb. cheddar cheese (chunks or shredded)
1/2 lb. mozzarella cheese (shredded)
1 cup feta cheese (gives it zing)
6-8 uncooked sliced mushrooms
2 packages frozen chopped spinach
1/2 stick butter or margarine
dash of salt</p>
<p>Mix together cottage cheese, eggs and matzah meal. Add cheese. (You can adjust the cheese depending on your taste; we like CHEESY.) Allow spinach to thaw until it can be broken in chunks. Add frozen chunks to mixture. Cut butter into pieces and combine with mixture. Add salt.</p>
<p>Bake uncovered at 350 degrees for one hour (or until cheese is browned and knife comes out clean).</p>
<p>We eat this as a main dish, and not just during Pesach.</p>
<p>A bag of Trader Joe’s Quattro Formaggio and feta make this very Mediterranean.</p>
<p>That sounds great, CD! I intend to try it as a weeknight entree. I typically grill steak or chicken for nights #3-8 and serve with a side of potatoes. This sounds a lot more appealing, particularly since I don’t enjoy meat.</p>
<p>I started putting cut up veggies on the table during the seder. there is no reason why not, you have to eat what’s on the seder plate in the order during the service. but it doesn’t say you can’t munch on other food.</p>
<p>p3t, we always do a soup-pot tzimmes (except ours includes flanken). I’d never actually heard of a casserole tzimmes! Comes out delicious every time. </p>
<p>(Of course, hubby makes it, so I don’t have the recipe!)</p>
<p>Just an update - I want to thank the folks who posted the matzah brittle recipe, and the Raisin Streusel recipe - both were wonderful! (Although the cardamom - $14/bottle! Oy!) I got lots of kudos for them!</p>
<p>Glad you liked the streusel, Chedva. I was very pleased with the way it turned out. Nice presentation. Flavorful. I substituted OJ for the nondairy creamer. How about you?</p>
<p>wjb - I made the passover brownies again this year and they were a big hit. I served them with fresh strawberries and homemade whipped cream. YUM.</p>
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Well, I have to admit - we don’t keep kosher, so I made it milchig - I used butter & light cream.</p>
<p>Oh, I don’t keep kosher either; my other dessert was a chocolate cheesecake.</p>
<p>The care package thread made me realize it’s time to bump this annual thread! Somewhere in the early pages is my hard boiled egg recipe 
.</p>
<p>Does anyone have a recipe for a salad (chicken, beef, or lamb) that could work for a seder entree? Knowing my family (down to a total of 6 since the oldest offspring keep growing up and going off to college and getting jobs and stuff)…I’m thinking outside the box of roasts and briskets etc.</p>
<p>Anyway, much of who are left are on Weight Watchers. The “festive meal” will end up pretty late in the evening this year! So I was thinking after the HB eggs, gefilte fish, chopped liver, and matzah ball soup (not to mention the charoseth which is a course itself in our family), that we would serve something light that doesn’t need a lot of cooking and prepping during the seder. But I don’t want it to seem “off” from traditional feeling. We usually end with sponge cake and fruit so wouldn’t want a salad too fruit-heavy.</p>
<p>Suggestions are much appreciated - thanks!</p>
<p>Bumping up the thread with this recipe that I stumbled on last week - sounds yummy 
[Irresistible</a> Passover pastries: Who knew? - Washington Jewish Week - Online Edition - Rockville, MD](<a href=“http://washingtonjewishweek.com/main.asp?SectionID=4&SubSectionID=4&ArticleID=14672]Irresistible”>http://washingtonjewishweek.com/main.asp?SectionID=4&SubSectionID=4&ArticleID=14672)</p>
<p>Amaretto Cookies
1 (8-ounce) bag slivered almonds (about 1 3/4 cups)
1 cup sugar
1 tablespoon potato starch (flour can be substituted after Passover)
2 large egg whites
1 tablespoon amaretto (almond-flavored liqueur)</p>
<p>Preheat oven to 325 degrees. Line a large jelly roll pan with parchment paper. Spread the almonds on the parchment paper and toast for 20 minutes, stirring the nuts after 10 minutes. When the almonds are golden and fragrant, remove the pan from the oven and slide the parchment off the pan. Let cool for 5 minutes.</p>
<p>Place the toasted almonds into the bowl of a food processor fitted with a metal blade. Process until the nuts are ground to a powder. Place the ground nuts in a medium bowl. Add the sugar, potato starch, egg whites and amaretto; mix until combined. Shoyer likes to use her hands to mix the ingredients, but a wooden spoon is a neater option. Line 2 jelly roll pans or cookie sheets with parchment.</p>
<p>Wet your hands and take walnut-sized clumps of dough and roll them into balls about 1 inch in diameter. Place the balls on the prepared baking sheets, about 2 inches apart. Be sure not to overcrowd the cookies – they spread while baking. You can bake in two batches.</p>
<p>Bake for 25 to 30 minutes: 25 minutes for chewier cookies or 30 minutes for crunchier cookies. Slide the parchment off the cookie sheet onto a cooling rack and let the cookies cool.</p>
<p>Place baked and cooled cookies into an airtight container or freezer bags and store at room temperature for up to five days or freeze up to three months. Makes about 3 dozen cookies.</p>
<p>I’m glad my bump a week ago didn’t disappear - here I was thinking no one else was getting ready for Passover! We found a duck and orange salad recipe with an orange juice vinagrette so are planning to serve that as the main course. I warned my family to have a late afternoon snack (except for my brother, the oldest son - I told him he had to fast ;)).</p>
<p>And I never knew so many liquors were kosher for Passover! I’m used to pouring U-Bet over my sponge cake but never thought of Godiva instead…</p>
<p>marilyn: I recall a WW blog (or something like that) with Passover recipes for Weight Watchers…search google; I’m sure its around…</p>
<p>I need a recipe for enjoying the first seder without your kids around…I’ve been totally fine with the empty nest, but this will be hard for me!</p>
<p>We don’t keep Passover or Kosher but I think this recipe is fine: Take the chicken from the soap and shred it. Toast almonds, not whole but a portion there of (or you can saute them in butter or margarine).</p>
<p>Add the above to romaine lettuce with scallions (green onions) in it. I use Giraud’s champagne vinaigrette with this, but I suspect nearly any vinaigrette would be good. Garnish service plate with mandarin oranges.</p>
<p>The only question that I have is the Giraud’s vinaigrette…I don’t know if its kp. The rest is ok.</p>