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Passover Preparations
Use Up Leftovers

EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

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C O R P O R A TION

assover is on its way. Let
the cleaning games begin.
We have opening cere-
monies in our house, just
like the beginning of the
Olympics, only mine is done with
the flourishing with mops and
pails and a dust buster instead of
the flags of many nations.
Everyone helps out. I get the
kitchen and my husband gets the
rest of the house. My kids just
love pitching in and helping me
get the kitchen ready. Actually
they love to help clean the
pantry.
My biggest task, at this point,
is trying to figure out how to use
up all those half boxes, bottles,
and containers of pasta, flour,
condiments that I need to get rid
of to make room for the Passover
supplies that I have to buy.
The following recipes will help
use up the leftovers and clean out
those shelves. Most are so simple
that you'll use them even when
you don't need to get rid of
chametz.

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4 eggs lightly beaten

11/2 c. "parve' chicken bouillon
(follow directions on container
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1/2 sour cream
2 t. Dijon mustard
4 c. bread, cubed
2 c. cheddar cheese
1/2 c. chopped mushrooms

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In a large bowl, beat together
eggs, bouillon, sour cream and
mustard. Stir in bread cubes,
cheese and mushrooms. Pour into
greased 2 quart baking dish
(8x12) and let set at least 4 hours
or overnight. Bake, uncovered at
350 for 50 to 60 min. Let stand
5 min before serving. Garnish
with sliced tomatoes. Serves 6 to
8.

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CHEESE MUSHROOM
STRADA

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1 8 oz pkg. cream cheese, cubed
3/4 c. grated Parmesan cheese
1/2 c. margarine or butter
1/2 c. milk
8 oz. fettuccini, cooked and
drained

In a large saucepan, combine
cream cheese, Parmesan
cheese, margarine and
milk, stir over
low heat un-
til smooth.
Add fet-
tuccini
and toss.
Serves 4.

CORN AND
VEGETABLE MEDLEY
1 can cream of corn

1/2 c. milk
2 c. broccoli florets
1 c. sliced carrots
1 c. cauliflowerets
112 c. cheddar cheese (optional)

In a saucepan combine cream
corn and milk. Bring to a boil,
stirring often and then add veg-
etables. Reduce heat, cover, and -
cook over low heat about 20 min.
or until vegetables are tender.
Stir often. Stir in cheese. Heat
throughout. Serves 6. (You can
substitute frozen vegetables for
the fresh. You just have to re-
duce the cooking time. Garnish
with left over chow mein noo-
dles.)

TACO SNACK MIX

4 c. cereal (nothing small like rice
crispies or grape nuts)
4 c. small pretzels
4 c. tortilla chips
1 pkg. taco seasoning mix
1/4 c. margarine, melted

In a large bowl combine cere-
al, pretzels, tortilla chips, and
taco seasoning. Drizzle with mar-
garine and toss to coat well. To
store, use air tight container.
Makes 12 cups. This can be cut
in half or doubled.

CHOCOLATE BREAD
PUDDING

2 oz. unsweetened chocolate
2 c. milk
1 c. bread crumbs, solidly packed
2 eggs
3/4 c. sugar
1/2 t. cinnamon

Place the.milk and chocolate
in a saucepan. Heat slowly, stir-
ring often and constantly until
the chocolate has melted. Remove
from heat, stir in the bread
crumbs and let sit one hour. Pre
heat oven to 350. In a medium
bowl beat eggs lightly, add the
sugar and cinnamon. Stir in the
bread mixture and then pour into
a greased 6 cup baking dish.
Bake pudding, uncovered in a hot
water bath for about 1 hour or
until set (like custard). Serve c /\
warm or cold, with whipped
cream. Serves 4.
© Eileen Goltz 1995