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April 2001 Issue
Easter/Passover Medley
by Victoria Smith
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Zucchini Napoleon
  • 2 pounds zucchini
  • 3 tablespoons margarine
  • 1/4 cup chopped onions
  • 4 medium tomatoes -- peeled and quartered
  • 1/2 teaspoon salt
  • 1/4 teaspoon oregano
  • 1 dash pepper
  • 1 tablespoon flour -- substitute potato starch for Passover
Cut zucchini into 1/2" slices. Saute onions in margarine until tender. Add tomatoes and cook 5 min. Then add zucchini, salt, oregano, and pepper. Cook covered over low heat until zucchini is tender (about 12-15 minutes). If a thicker sauce is desired, sprinkle in flour and cook a few minutes longer.
  • Yields: 6 servings
  • Preparation Time: about 45 minutes

Fruit-Filled Puffs
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup matzo cake meal
  • 1/2 teaspoon salt
  • 6 large eggs
  • 3/4 cup nondairy whipped topping
  • 3 cups strawberries -- thinly sliced
  • 3 medium kiwi fruit -- coarsely chopped
  • 2 tablespoons chocolate syrup
Preheat oven to 450 F. Spray a large baking sheet with nonstick cooking spray; set aside.

In medium saucepan, combine 1 cup water, the oil and vanilla; bring to a boil. Stir in matzo cake meal and salt; continue cooking, stirring constantly, about 1 minute, until mixture no longer sticks to side of saucepan. Remove from heat and stir in eggs, 1 at a time, stirring thoroughly after each addition.

Drop dough by 12 rounded tablespoonfuls, 2" apart, onto prepared baking sheet. Bake 10 minutes.

Reduce heat to 400 F. and bake 10-15 minutes longer, until browned and puffed. Cool completely on rack, then slice in half horizontally.

To fill, fit a pastry bag with 1/4" diameter star tip. Fill bag with whipped topping. Divide fruit evenly among bottom halves of puffs. Pipe or spoon 2 tablespoons topping over each filled half. Place tops on puffs and drizzle 1/2 teaspoon chocolate syrup over each.

  • Yields: 12 servings
  • Preparation Time: about 45 minutes

Vegetarian Liver
  • 6 onions
  • Oil
  • 4 hard-boiled eggs
  • 1/4 cup walnuts
Chop onions and saute in oil until brown. Put all ingredients through a food processor or blender. Shape into patties and serve.
  • Yields: 8 servings
  • Preparation Time: less than half an hour

Sweet-Potato Tzimmes
  • 4 large sweet potatoes -- peeled and diced
  • 1 butternut squash -- peeled and diced
  • 4 tart apples -- peeled, cored and diced
  • 1/3 cup Passover wine -- sweet and red
  • 1/2 pound prunes -- pitted and halved
  • 1/3 water
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
Combine all of the ingredients in a large bowl. Mix well to distribute the liquid evenly. Dump into a baking dish and seal the baking dish tightly with aluminum foil and a lid. Bake 1 hour at 350 F. Cool.

To serve, reheat, then empty into a serving dish. Don't serve it out of the pan you cooked it in (the movement into the serving dish squeezes juices out of the fruit). It benefits from being made ahead and then reheated.

  • Yields: 8 servings
  • Preparation Time: about an hour and a half

Sweet Potato Surprise
  • 6 pounds sweet potatoes -- cooked and halved lengthwise
  • 1 cup brown sugar
  • 1 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1 teaspoon shredded orange peel
  • 1 pound canned apricot halves
  • 2 tablespoons butter or margarine
  • 1/2 cup pecan halves
  • 1/4 cup orange juice
Place sweet potatoes in greased 10x6" baking dish. In saucepan, combine brown sugar, cornstarch, salt, cinnamon and orange peel. Drain apricots, reserving syrup. Stir 1 cup apricot syrup into cornstarch mix.Cook and stir over medium heat until boiling; boil 2 minutes. Add apricots, butter pecan halves and orange juice; pour over sweet potatoes. Bake, uncovered, at 375F for 25 minutes.
  • Yields: 6 servings
  • Preparation Time: 45 minutes

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