10 minutes. Serve with a sal-
ad and freshly cooked
spinach.
From itilarcy Colton of
Farmington Hills, who notes
"The matzah boards become
a good substitute for the nooT
dies, and it even makesfor
good iejtovers
feeling
ambitious, I saute soiree
onions and mUsbrObtns4nd
add them to the s'pagheiti

casserole. Bake 45 minutes at
350,degrees.
Tre)rn Rita Rochlen of
BloomfieldHills

Mock Kishke
3 large ,earrots,,peeled
1 stalk cele
2 cloves
1 large onion
1/2 tsp, freshly ground'pepper
1 71-.)sp. pap
'‘\\
1 Tb6p. s
1 lYitsp. salt
1 tsp., powdered beef, chicken

Or

Mediterranean Kabobs
1 1/2 lbs. ground turkey or lean

ground beef
1/2 lb. groundl
1 medium onion, chopped
2-3 Tbsp. chopped
1 tsp. cumin
1/4 cup cold water'

Mix all ingedients togethet
Form into oval patties. Broil or
grill, turning side to side, for 8-
10 minutes or until meat is no
longer pink. Serves four.
From Passover Lite: Kosher
Cookbook by Gail Ashkanazi-
Hankin, copyright 1996,
used by permission of the
publisher; Pelican Publishing
Co., Inc.

Swell
Stuff

vegetable soup mix
2 eggs, lightly beaten
2/3 c9 margarine, melted
2 cups matzah meal

Preheat oven to 375 degrees.
Finely chop,the carrots, celery,
garlic and ,onion byhand, or
With a food processor fitted
with\the steel blade. Transfer
to largetowl. Add remaining
ingredients, except matzah
meal, and mix well. Add the
meal and combine thoroughly.
Divide mixture in half and
form two, long rolls about
3/4" in diameter and place \
each rolton a sheet-of alu-
minum foil. Wrap each roll in
foil, seal well, and place on a
cookie sheet Bake for 50 min-
utes. Remove foil aid slice.
Freezes well.
From Brenda Reediand
Pangbornof Qomfield Hills

Matzah Fel Kugel

~ et

cups farfel
s boiling water
pipsstaide

E84

1%2 cuptr

1/4c

(600

Crumble matZah:ftise large
leces)into water. Soak, then

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sauce."

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