<p>Choccie, that is what I have decided to do - minus the eggplant. My sister is doing roasted carrots, onions & tomatoes. </p>
<p>I do mine on 500.</p>
<p>I have 16 Tuesday night. Main dishes are Turkey and Sweet and Sour Meatballs. Sides are potato kugel, sweet matzoh kugel that is so easy to make because it uses canned fruit, and carrots in honey. My mom is bringing a mashed potato kugel and my friend’s mom is bringing a carrot souffle. I make matzoh balls but buy the soup because no one ever wanted to eat the boiled chicken. Of course we’ll also have gefilte fish and hard boiled eggs.</p>
<p>^emilybee:</p>
<p>Green vegetable kugel</p>
<p>1 1/4 cups matza meal
5 tbsp margarine
1 onion chopped
1/2 green pepper chopped
1 red pepper chopped 1 stalk celery chopped
1/2 lb mushrooms chopped
1 large zucchini chopped
1 large carrot shredded (I chop finely)
1 16 oz box/bag chopped spinach, defrosted
5 eggs beaten
2 tsp instant broth mix (I use Osem, chicken broth mix; it’s parve)
salt, pepper, garlic powder to taste</p>
<p>Melt margarine and saute all vegetables (except carrots and spinach) until tender, about 10 minutes. Add carrot (I have to microwave a minute or so to get tender) and spinach. Combine eggs, seasonings and matza meal. Stir in vegetable mixture. Add matza mela if it seems too loose. Bake in a well-greased 9 x 13 pan at 350 degrees for 45 mins or until well set.
Good and good for you.</p>
<p>Yeah, emilybee, I usually use a very small eggplant because not everyone likes it. I LOVE it! Maybe I’ll add carrots too, sounds good. </p>
<p>Jym: emilybee is right, the hotter the oven, the better because they’ll roast up crisp and maintain their flavor and won’t be soggy! :)</p>
<p>btw: it’s also easy to make a cold eggplant salad (NOT babagoush…I use oil, not any mayo or anything creamy.) It actually has a better flavor the longer it sits and marinates, so something to make a few days ahead. My cousins who are vegetarian ask me to make it every time I see them! :)</p>
<p>PRJ: The desserts sound good, but I hate to bake! I would much rather cook instead because I hate to measure things!</p>
<p>Set my table yesterday; boiled the eggs, made 3 briskets, and baked a coffee cake today. Have a lasagne in the oven right now for tonight. Looking forward to making PRJ’s potato parsnip kugel tomorrow, along with my 3-mushroom farfel and some steamed asparagus. Will also make the haroset in the morning. </p>
<p>chocchipcookie, will you be taking a Pesadich screen name this week? ;)</p>
<p>I am printing out this thread with all the wonderful recipes and pointers when I get home. thanks for the help!! They all sound wonderful, cccookie, LIMOM and everyone.</p>
<p>Apologies in advance for killing a lot of trees to print this thread :)</p>
<p>Wow! I just discovered this thread and have spent a chunk of time reading through most of it. Will definitely try some of the suggestions.</p>
<p>I have a ‘breakfast’ question. Our family’s usual breakfast is steel cut oats. Has anyone discovered/developed a pesachdik replacement? Or any other interesting breakfast choices other than matzo brei? Thanks.</p>
<p>Thanks for all these recipe ideas you guys! :)</p>
<p>The carrot souffle from linymom and the granola from momjr. sound yummy as well as the vegetable kugel from C43…I’ll definitely try them sometime this week or save them and make as soon as possible.</p>
<p>Worrywart: My screename could actually be yours! Everyone calls me a worrywart…I guess I do worry more than the average mom…or you can call me waterworks since every little thing tends to set me off into a crying episode these days…lots of emotional issues going on in my life…my screen name is actually from a friendly bet my H and I would have…“I bet you a chocolate chip cookie” and of course I would usually win and I would make him get me a gourmet cookie, not the kind from the local supermarket! In fact, one time, he won the bet and I brought him home one of those giant cookies…good thing we’re not getting fat eating all these cookies! 
Maybe I’ll be chocchipmacaroon for the week…</p>
<p>Good luck to everyone in making all this food for massive crowds…we have a very manageable 15 at my mil’s house and that’s plenty! We used to have 35-40, but broke off into smaller groups…now it’s more manageable. My younger S is delighted that his two younger cousins are of the age to hand over the 4 questions responsibility :)</p>
<p>AXW:</p>
<p>This is a love letter from my family. I just made the crust to your cheesecake recipe. (I admit to a different filling recipe.) I put aside a little bit to taste prior to baking. In the past I have used macaroons. This crust is AMAZING!!!</p>
<p>My daughter actually LIKES it. Thank you.</p>
<p>Ellebud</p>
<p>Happy Passover to all!</p>
<p>I’m roasting the second of 4 trays of vegetables. :)</p>
<p>Happy Passover all! thanks for sharing such great recipes…I took chocchipcookie’s spinach ball recipe and we all loved it. definitely will be one of my fav’s from now on…</p>
<p>Hope everyone enjoyed their seders…</p>
<p>Happy to report that the spinach casserole was a hit! So glad there are leftovers (of everything) so I can enjoy without all the up and down of serving, etc. Sent my son’s friend home with lots of carrot souffle but there is still plenty left for us (and my neighbor across the street).</p>
<p>All that’s left today is major clean-up. We are off to my sister’s house tonight. My H is bringing a vegetarian dish (already made) and my contribution is charoset (also already made).</p>
<p>Loved this thread. Thank you all!</p>
<p>Has anyone been keeping up with this quinoa debate? K for P or not? Where do you fall? I haven’t read the entire thread so I apologize if it’s already been discussed.</p>
<p>Because of some work/travel conflicts, we hosted our seder last night with friends and then tonight will be going to the in-laws with family. This is the first seder we’ve cooked 100% at our house - and let me tell you, it was exhausting! Of course something had to go wrong: I made a potato kugel that I completely forgot about in the oven and somehow it was only a little “crispy” 2x the cooking time. Oh well, the brisket turned out alright at least! Was the first time we’d roasted the shankbone at home- found the smell not quite so good.</p>
<p>Luckily my in-laws are more observant than we are and she won’t let anything into the house that wasn’t cooked in a kosher kitchen on KforP dishes/pots/pans, meaning that we can’t bring anything except a bottle of Kosher for Passover wine (unopened of course). Lets me off the hook ;)</p>
<p>We had a very nice little seder - the duck salad worked out great, even if it wasn’t quite the spring weather I had hoped for.</p>
<p>But the best part was our son participated via webcam from across the country - we set the laptop up at the end of the table on a bar chair so he could see everyone and we could see him. He joined in the prayers and songs, and took part in the readings. He had matzah, grape juice in lieu of wine, greens and salt water, and organic cinnamon applesauce in lieu of charoseth. It was so nice to have him participate, even virtually, after missing him at seder for the four years of college. We all agreed, “Next year in California!”.</p>
<p>And the kid who really can’t cook has now learned to make hard boiled eggs (from my recipe LOL), and matzah balls from mix.</p>
<p>We had a very loud and disorganized seder which is par for the course in my family but my cousin (the leader) believes we broke the record coming in at 22 minutes. We managed to screw up Dayenu and inexplicably skipped over dipping the parsley so we had to go back at the end. </p>
<p>Food was fabulous.</p>
<p>
</p>
<p>LOVE this!</p>
<p>Great idea, Marilyn. Wish we’d thought of doing the webcam seder. I will have to remember that for next year so our out-of-state kids can participate.</p>
<p>Marilyn, that is hilarious! emilybee, that is hilarious!</p>
<p>We have good friends in Boston who are angling for D1 for seder for next year. I suppose with a 3 hour time difference we could hypothetically have her attend two seders in one night. </p>
<p>We were significantly longer than 22 minutes, but there was a loud ruckus when the two 14 year olds were trying to corral the 3 dogs to get them to go outside. Our dog gets challah on Shabbat after motzee, so he knows that when we sing kiddush it’s almost time for his challah and he starts howling. No different during seder, though he didn’t seem surprised to get matza instead.</p>
<p>Very intelligent dog! I love it.</p>
<p>Our seder went off, mostly without a hitch. Husband put applesauce on his mother’s plate…you would have thought it was arsenic. He removed most of it, I swirled the remainder in the chicken’s sauce. Catastrophe diverted.</p>
<p>I love the virtual seder. How beautiful and creative. </p>
<p>And we have all of you beaten timewise: 14 minutes start to soup</p>
<p>I survived my 30+ person Seder last night. It went really well! My H made our own Haggadah based on a combination of Persian traditions and the “A Generosity Hagoda”. I have to say, though it took over an hour to get through (including “a weary traveler skit”, beating each other with scallions and rousing political/feminist-orthodox/reform discussions…it was quite nice. The kids attending stayed quite happy coloring the wooden frogs I found…I made it into quite an important job and it kept them happy.</p>
<p>Wish I had been organized enough for the virtual Seder, such a great idea since I miss my girls so much!!!</p>
<p>By the way, all the food came out amazing!!! One friend brought this lemon passover cake with homemade strawberry jam sauce that had to be one of the best desserts I’ve ever had. Amazing. If I manage to secure the recipe, I’ll post it here.</p>