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A New Degree
In Passover Cooking

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24 &rah GMAC LUXURY SMARII1ASE Exarmle based on 539,440 lASRP. Rice is plus 1st pymt. + iSels NI use tar,
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HOURS:

Mon.-Thms. 8 am•9 pm Fri. 8 am•6 pm

Shelly Hoffman

and

Danny Weintraub

.

knew Passover was just
around the corner. I was
thinking about it even during
the blizzard. But this past
week, things really started to
progress.
Grocery stores have emptied
shelves and entire sections an-
ticipating the yearly event. Each
day I see more and more items
appearing. Kosher food compa-
nies must have had a busy year
developing so many new
Passover products.
It's about time. Among new
treats, you'll find Yolk-Free
Matzot Brei Mix, Pina Colo-
da Flavored Macaroons, Hon-
ey & Spice Crackers and an
assortment of matzot almost
equal to bagel varieties.
I decided to begin by experi-
menting with matzot. Just in
time comes a new cookbook ti-
tled Matza 101 by Jenny
Kdoshim and Deborah. Bevins.
This is a gourmet collection of
101 unique, tested matzah
recipes written by two young, en-
thusiastic women from Califor-
nia. Not just another Passover
cookbook, this book uses all
kosher ingredients and encour-
ages readers to use matzah year-
round. .
They developed a method,
with explicit instructions and il-
lustrations, to prepare matzah
so it can be shaped, cut, stuffed,
rolled and layered into some
mouth-watering delicacies.
The hard-cover book can be
found in various bookstores and
gourmet stores. Or, to order, call
(901) 483-3902.

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MATZAH MOZZARELLA
MELTS (DAIRY)

4 dry matzot
1 1/2 cups mozzarella cheese,
shredded .
1 medium sweet onion, sliced
1 cup canned mushrooms, sliced
and drained
1 medium sliced tomato, thinly
sliced

Place dry matzot on alu-
minum foiled broiler pan that
has been lightly sprayed with
non-stick vegetable spray. Even-
ly sprinkle shredded cheese over

dry matzot, followed by sliced
onions, then mushrooms and fi-
nally sliced tomatoes. Place in
broiler for about 7 to 10 minutes
or until cheese has melted.
Yields 4 Mozzarella Melts.

MATZAH CHILI
PEPPER RELLENOS
(DAIRY)

4 dry matzot
6-8 whole green chili peppers
(canned or roasted)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack
cheese
4 eggs, beaten
1 1/2 cups milk
2 tablespoons matzah meal
1/2 teaspoon each, salt, garlic
powder, black pepper, cumin
(if available for Passover)
1 tablespoon fresh parsley,
chopped
paprika and sliced green onion
for garnish

Grease a 4- by 8-inch baking
dish. Rinse chili peppers and pat
dry with paper towels. Cut the
peppers in half length-wise to re-
move the seeds. Place 2 matzot
on the bottom of the baking dish,
place half of the chili peppers on
top of the cheese. Sprinkle with
half of both cheeses. Repeat
process with remaining matzot,
chili and cheese. In separate
mixing bowl, combine eggs, milk,
matzah meal, salt, garlic pow-
der, black pepper, cumin and
parsley; beat with a wire whisk
until smooth.
Pour over the casserole and
bake uncovered in preheated
350-degree oven for about 35
minutes or until egg mixture is
thoroughly set. G irnish by
sprinkling paprika and sliced
green onions. You will find this
serves well with sour cream and
salsa. Serves 8.

MATZAH SESAME
TEASERS (PAR'VE OR
DAIRY)

4 dry matzot
6 tablespoons margarine or
butter, softened
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup sesame seeds, toasted (if
available for Passover)
1/3 cup honey
1/2 cup almonds, toasted and
crushed

Wrap your broiler pan with
aluminum foil and set aside.
Combine cinnamon and sugar in