<p>Ellebud:</p>
<p>That sounds yummy…kinda like a ratatouille…good idea…</p>
<p>This is an easy and nice side dish… very easy to make and is a family favorite. I think I picked up this recipe years ago from a supermarket Passover brochure.</p>
<p>Matzah Apple Kugel</p>
<p>5 matzah
3 eggs
1/4 cup melted butter or margarine
3 tart apples, peeled, cored and sliced
1 T butter or margarine
3/4 cup water or milk
1/2 cup sugar
1 1/2 t cinnamon
1/4 t salt
1 cup chopped walnuts
3/4 golden raisins</p>
<p>Preheat oven to to 350. Grease a 9 in square pan- I use Pyrex. Break matzah into small pieces and soak in waterl or milk until soft. Drain well. Combine eggs, sugar, melted butter or margarine, cinnamon and salt and beat with a wire whisk. Pour over drained matzahs. Stir in apples, walnuts and raisins. Pour into baking pan and dot with butter. Bake 30-35 minutes until slightly brown. Serves 8.</p>
<p>I also have one that I have not made for vegetable muffins that I may try this time around and I have an orange glazed sweet potato Thanksgiving recipe that I always use but I substitute potato starch for corn starch and it works for Passover also.</p>
<p>Does anybody know if I can freeze matzoh ball soup. I know the broth will freeze well. I wasn’t sure about the matzoh balls. Also, I serve the soup with shredded chicken, carrots, onion and parsley (chunky style!) Do you think all of the above items will freeze well. S2 is complaining that he will miss his matzoh ball soup - this is the first year he won’t be home for Passover.</p>
<p>I have frozen matzoh balls; they take forever to defrost though so keep in mind…it is usually preferable to freeze them after they have been in broth for a bit of time to keep the moisture in…</p>
<p>and I think the entire shebang will freeze fine…</p>
<p>“My sister (who is married to a Cantor) always has a lot of Passover veggie options…I can ask her…”</p>
<p>Ooh, I need a veggie dish, too. About 35-40 at our Seder.</p>
<p>michone,</p>
<p>My mother freezes her divine matzo ball soup every year because it’s too much work for her to make at the last minute. No problem whatsoever.</p>
<p>We freeze the matzoh balls, and simply reheat them in the soup. It does work better if you freeze them after they’ve been in the broth, so that the soup doesn’t get too watery. If you freeze them first, then just defrost them by putting them in cold water & then heating it on the stove.</p>
<p>I used to freeze the broth, and the matzoh balls seperately. I let the matzoh balls defrost over night in the fridge. I no longer do this because I find that freezing the matzoh balls on a cookie sheet so they don’t stick together is a pain. </p>
<p>Matzoh balls are easy to make. I make them the day before now and cook them in broth. Then I remove them from the broth and place them in zip locks with a few drops of broth. That way I know they won’t dry out.</p>
<p>BTW, the matzoh balls that I make are not the light and fluffy type. DH prefers them to be golf ball texture. He wants to cut into them. This might matter when storing them.</p>
<p>My mother (who is still the holiday cook) makes the matzah balls in broth, not water, and then freezes them separate from the broth in ziploc bags. This works fine, but we are also a family that prefers the golf ball texture to the light fluffy ones.</p>
<p>bookmama: Just printed out your apple kugel recipe. Thanks! </p>
<p>Also like the spinach casserole a few pages back.</p>
<p>Here’s a favorite in my house (and on my block - I always make too much and bring some to the neighbors):</p>
<p>Carrot Souffle</p>
<p>2lb fresh carrots, boiled until soft
6 eggs
2/3C sugar
6TBS matzoh meal
2tsp vanilla
2 sticks buter, melted
dash of nutmeg </p>
<p>Topping (mix together): </p>
<p>6Tbs brown sugar
4Tbs butter, melted
1C chopped walnuts </p>
<p>Place carrots and eggs into food processor & puree. Add next 5 ingredients and process until smooth. Bake in greased 9x13 Pyrex pan at 350 degrees for 40 minutes. Add topping and bake for 5-10 minutes more. </p>
<p>Can be made a day in advance.</p>
<p>chococchipcookies,
apologies for the delay in responding.
Not sure yet what the head count will be, but I am guessing at least 18-20.</p>
<p>SlitheyTove – I am on a Jewish embroidery chat group (I do Judaic fabric art and religious items) and someone mentioned the green onion whacking the other day, and it engendered MUCH surprise! One of the women said it’s an Iranian Jewish custom to recall being beaten as slaves. I had never heard or read about this.</p>
<p>LINYMOM just asked me about the spinach casserole and I realized that I forgot to say here that I bake it in a 9x13 cake pan, so it serves a goodly number of people. We make it for a nice summer entree, too.</p>
<p>I am also trying to get a Plagues table runner sewn and shipped by the middle of the week, which means I should not be on CC! 
Because the plagues don’t come in color-coordinated, consistently sized designs, it will be a little wacky and loud, but hopefully appealing to the 3.5 and 6 yo boys, who I suspect will take a special liking to the boils.</p>
<p>CD, your plagues table runner sounds like a fabulous addition to any seder table. Will you post a photo when it’s done? Are you taking orders for these?</p>
<p>If I can figure out how to do it (may have to do it via email) without violating TOS!</p>
<p>CD-
Make it your homepage on cc. Voila!</p>
<p>I want to see that plagues table runner, too. And any Judaic crafty stuff, for that matter. </p>
<p>Here’s a set of desserts which just happen to be pesadich: “pies” made with a meringue shell instead of a flour-based crust. You can make all of the units (shell, filling, topping) separately in advance, and then combine quickly at the last minute. The downside is that they are mostly dairy, which doesn’t work for a fleishig seder for those who separate milk and meat. But they would be wonderful as a nice dessert for another pesach meal, or during the rest of the year</p>
<p>[Easier-Than-Pie</a> Meringue - WSJ.com](<a href=“Easier-Than-Pie Meringue - WSJ”>Easier-Than-Pie Meringue - WSJ)</p>
<p>I made the lemon curd one for Shabbat dinner. Wow, wow, wow.</p>
<p>I found a recipe for a Passover Citrus Sorbet that I plan to try this year. It sounds like a way to end the meal with something sweet but light after all the heavy food (of course I’ll still make matzoh brittle, which disappears in minutes every year). If anyone else wants to experiment: Boil one and one-half cups of sugar with one cup water for five minutes, to produce a light syrup. While it cools, beat 3 egg whites until stiff. Then add syrup to egg whites at low speed and continue to beat on low while adding 2 cups of orange juice and 3 tsp. of lemon juice. Pour into pan or bowl and freeze until firm but not completely frozen, then return to mixer and beat again lightly. Re-freeze in serving dish or individual parfait glasses. (I realize the use of uncooked egg whites may be unacceptable to some.) If this recipe produces a sorbet with a decent texture, I may experiment with other flavors–wouldn’t raspberry be nice?</p>
<p>
</p>
<p>Since slitheytoad asked, here’s the URL for my friend’s website - she makes a lot of Judaica
“crafy stuff” including matzah covers and afikomen covers.</p>
<p>[TuffBaggs</a> - USA hand-made organizing cloth bags & great Judaica: Judaica Goods / Jewelry](<a href=“tuffbaggs.com”>tuffbaggs.com)</p>
<p>I would be interested in the plagues table runner too!</p>
<p>“The downside is that they are mostly dairy”</p>
<p>Dairy desserts are often very easy and delicious to make pareve by substituting coconut (my favorite!) or almond milk. Instead of using whipped cream, I am crazy about the So Delicious brand coconut milk ice creams. They do not contain corn syrup.</p>
<p>Hanna, I love those So Delicious ice creams too. I’m going to try using the vanilla with one of the pavlova recipes during the non-pesach part of the year. During Pesach, I tend to turn into something of a hechser nazi, to coin a wildly inappropriate phrase. </p>
<p>LINYMOM, thanks for the link. I wish those matzah covers came in shmura matza sizes (which is to say round). I also wish I could buy a smaller package of shmura matza, because it really does taste awful compared to the non-shmura kind. We end up using a few sheets for Seder, and then waste the rest.</p>