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Experiencing Niatzah-Phobia?

6 tablespoons fresh lemon juice
2 cups water
In a 1- 1/2 quart saucepan or the top
of a double boiler, beat the eggs well.
In a small bowl combine the sugar
and potato starch and gradually whisk
them into the beaten eggs.
Stir in the lemon juice and water.
Then over low heat or over simmering
water in the bottom of the double
boiler, cook pudding mixture slowly,
stirring constantly until the mixture is
thickened and bubbles begin to
appear. Remove from heat.
Pour or spoon into a dessert cup or
Pesach pie shell. Set the pudding aside
to cool slightly before serving. Or
refrigerate until ready to serve.

EILEEN GOLTZ

Special to The Jewish News

L

/-'

ong about the fourth or fifth
day of Pesach I have this fan-
tasy. There is a member of
my family standing on a
really big hill ready to throw boxes of
matzah up in the air.
I'm down in the valley and have a
really big cannon. At some point I yell
PULL at the top of my lungs and as
the boxes are in midflight I blow them
up. You see, for me, after about three
days eating matzah it's no longer a
religious experience.
Right after I start cleaning up from
the seders, I start preparing recipes
(for breakfast, lunch and dinner) that
don't use matzah, matzah meal,
matzah cake meal or even farfel. Some
people embrace this stuff like manna,
using it at every opportunity and
every meal. I run screaming in the
other direction.
Several weeks before Pesach (you
know I have so much time while I'm
cleaning my entire house from top to
bottom and cooking for 2 seders of
30), I start pulling out all the recipes I
clipped during the past year that I
haven't had a chance to try yet. I like to
try these recipes for those times during
the week when leftovers have lost their
appeal, and the only thing I (or my
children) really want is something like
a pizza or macaroni and cheese.
(OK, I lied, there may be a LITTLE
matzah meal or farfel but I promise it's
the exception, not the rule).

BREAKFAST SMOOTHIE
1/2 cup orange juice
1 banana
6-7 frozen strawberries
4-5 slices frozen peaches
5-6 frozen blueberries
6-7 ice cubes
Fresh mint (optional)
Dash of nutmeg (optional)
Place all the ingredients except ice
cubes in a blender. Puree until
smooth. Add ice, and puree again.
Pour into a glass and sprinkle nutmeg
on top and garnish with some fresh
mint. Serves 2 or 3

CONFETTI POTATOES
12 to 14 small unpeeled red
potatoes, boiled and thick sliced
12 radishes, sliced

Try some Passover recipes that don't
require unleavened bread.

2 bunches green onions, sliced
12 baby carrots, sliced
2 stalks celery, sliced
2 tablespoons fresh parsley, chopped
coarsely
2 jalapeno peppers, minced
(optional)
2 tablespoons Passover mayonnaise
2 tablespoonS Passover Italian salad
dressing
Sugar or sweetener to taste
Pepper and salt to taste
In a medium bowl, after the potatoes
are cooked, and while they are still
warm, toss the slices in the Italian
dressing. Let stand while you mix all
the remaining vegetables together in
another bowl.
Add the potatoes and dressing to
the vegetables. After they are mixed,
add the mayonnaise, sugar and season-
ings and toss to mix well. Serve warm
or cold. Serves 4 to 6.

TUNA POTATO CHOWDER
2 1/2 cups potatoes - diced
2 cups pareve chicken broth
1/2 cup onions - chopped
1/4 teaspoon sage

1/4 teaspoon paprika
1/8 teaspoon pepper
1/2 cup carrots - sliced
1/2 cup celery - sliced
1/ 2 cup green pepper, chopped
3 cups skim milk
6 oz. tuna in water — drained and
flaked
In a large saucepan, combine 1 cup
potatoes, parve chicken broth, and
onions. Bring the mixture to a boil.
Reduce heat and cover. Simmer for
10 minutes or until the potatoes are
tender. Add sage, paprika, and pep-
per. When the potatoes are soft, mash
potatoes. Add the remaining pota-
toes, carrots, green pepper, celery,
and milk to mashed potatoes and
broth. Bring just to a boil. Then
reduce heat and simmer for 15 min-
utes or until vegetables are tender.
Add tuna. Simmer 5 minutes more
and serve. Serves 6 to 8.

LEMON PUDDING
FOR PASSOVER

4 eggs
5 1/2 cups sugar
3 tablespoon potato starch

PASSOVER ICE CREAM TORTE
WITH STRAWBERRY SAUCE
1/2 gallon kosher for Passover
vanilla ice cream
1 pt. heavy cream
1/2 cup orange juice
1 10 oz. can of macaroons
1 cup sliced fresh strawberries
chopped
1/2 cup slivered almonds
2 1/ 2 cups fresh strawberries
chopped
1 tablespoon sugar or honey
8 tsp. orange juice
Soften the ice cream and whip heavy
cream in a mixing bowl until it forms
firm peaks. In a small bowl crumble
the macaroons.
Mix the ice cream, cream and mac-
aroons together with the orange juice
and 1 cup fresh strawberries. Pour the
mixture into a 10-inch springform
pan. Smooth the top evenly. Sprinkle
with almonds. Place plastic wrap over
the top and freeze until firm. Rembve
from freezer 15 minutes prior to serv-
ing. For the sauce: In a saucepan heat
the berries, sugar and orange juice
together just to boiling. Cool. Slice
the ice cream torte and serve with the
sauce. Serves 10 to 12.

PASSOVER SALMON QUICHE
15 ounces canned salmon— pink
or red
3 eggs
1 cup sour cream
1/4 cup Passover mayonnaise
1 1/2 ounces shredded cheddar
cheese
1 tablespoon grated onions
1/4 teaspoon dill

4/10
1998

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