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it to improve flavor. Just before serv-
ing, heat the soup through. Add -the
remaining ingredients and simmer
over very low heat for 10 to 15 min-
utes. Add more water if the vegetables
seem crowded, then adjust the season-
ings. Makes 8 to 10 servings.
NOTE: For the matzah balls, you
will need a box of Passover matzah
meal, on which is printed the stan-
dard recipe for matzah balls. Increase
the recipe so that there will be 3 or 4
matzah balls for each serving of soup.
If you'd like, substitute an extra egg
white for one or two of the egg yolks
called for in the recipe.
Vegans, substitute a sprinkling of
matzah farfel since matzah balls are
.
made with eggs
b
Leek And Potato Gratin
2 T. margarine
2 large leeks, white parts only,
chopped and well rinsed
1 small red bell pepper, finely diced
3 matzahs, broken
1 c. hot water
4 medium potatoes, baked, peeled,
and sliced
2/3 c. milk
Salt and freshly ground pepper to
taste
1 c. grated mozzarella cheese
Minced chives for topping
Preheat the oven to 350 degrees. Heat
the margarine in a medium-sized skil-
let.
Add the leeks and saute, covered,
until they are wilted. Add the red
pepper and saute another 5 minutes.
In the meantime, combine the matzot
with the water in a bowl and soak for
3 to 5 minutes until soft. Drain and
squeeze out excess water with hands.
Combine the leek mixture and mat-
zot with all the remaining ingredients
except cheese and chives in a mixing
bowl. Stir together until thoroughly
mixed. Pour into an oiled, shallow 2-
quart casserole. A round dish is par-
ticularly attractive. Sprinkle the
cheese over the top, followed by the
chives. Bake for 35 to 40 minutes, or
until the top is golden. Let stand for
5 to 10 minutes, then cut into
squares or wedges to serve. Makes 8
to 10 servings.
Mushroom Matzah Farfel Pie
1 t. seasoned salt
1 c. hot water
1 box (1 pound) matzah farfel
2 T. soy or safflower margarine
1 c. onion, finely chopped
1 pound mushrooms, chopped
1 medium zucchini
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3 egg white substitutes, beaten
Seasoned salt and freshly ground
pepper to taste
Preheat the oven to 350 degrees. Stir
the seasoned salt into the water.
Combine with the matzah farfel in
a heatproof mixing bowl and let soak.
In the meantime, heat the margarine
in a large skillet. Add the onion and
saute over moderate heat until golden.
Add the mushrooms and zucchini and
saute until the mushrooms are wilted.
Drain any excess water from the
matzah farfel. Add the mushroom
mixture and the beaten egg whites.
Season to taste with additional sea-
soned salt, if desired, and freshly
ground pepper. Pour into an oiled 9
inch glass pie plate or 10-inch tart
pan. Bake, covered, for 30 minutes.
Uncover and bake another 15 minutes,
or until the top is browned. Let stand
for 5 to 10 minutes, then cut into
wedges to serve. Makes 6 to 8 servings.
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refe
or r in
an d aCCeSS "fSliCeS
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fOr Older aidtlitS
Carrot-Apple Pudding
5 large carrots, grated
2 medium apples, peeled, cored,
and grated
1/3 c. raisins
3 egg white substitutes, lightly
beaten
1/4 c. safflower oil
2 T. sweet Passover wine
1/4 c. packed brown sugar
1 t. cinnamon
1/4 t. each: ground allspice,
nutmeg and ginger
Preheat the oven to 325 degrees.
Combine all the ingredients in a mix-
ing bowl.
Pour into an oiled 9- by 5- by 3-
inch loaf pan. Cover and bake for 45
minutes.
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3/19
1999
St
Detroit Jewish News
113