HAPPY PASSOVER 5762

HOLIDAY RECIPES FROM MANISCHEWITZ® AND SEASOW

STUFFED BREAST OF VEAL

4 1/2 — 5 pound breast of veal
dash pepper
1 large onion, diced
2 3/4 cups Manischewitz Concord
Grape Wine
1/2 cup diced celery
2 tbs. pareve margarine

11 oz. Can Manischewitz Tomato &
Mushroom Sauce
2 tbs. minced parsley
1 cup Manischewitz Passover Matzo,
finely broken
1 egg, beaten
3/4 tsp. salt
1 tsp. paprika

Have a butcher cut a pocket in the veal.
Saute onion and celery in margarine until
onion is golden brown. Add parsley,
crushed matzo, salt, pepper, 1 3/4 cup
wine and beaten egg. Fill veal pocket with
this mixture. Fasten with skewers. Add
Tomato & Mushroom Sauce plus 1 cup of
wine to bottom of pan. Place veal in
sauce and sprinkle meat with paprika.

Cover pan. Bake in oven at 350-F for
2 1/2 hours, or until tender, basting occa-
sionally. Uncover during last 1/2 hour to
brown meat. Makes 6 to 8 servings.

ROCK CORNISH HENS WITH STUFFING

6 Rock Cornish Hens (1 pound each)
3/4 tsp. salt
1/2 cup pareve margarine
1/8 tsp. pepper
1/2 diced onion
1 tbs. paprika
1 cup diced mushrooms
1 egg, slightly beaten
6 Manischewitz Passover Matzos,
finely broken
1 cup Manischewitz Concord Grape Wine
pareve margarine, melted

Saute onion and mushrooms in margarine
until tender, but not browned. Add broken
matzos and toast lightly. Combine salt,
pepper, paprika, egg and wine. Add to
mixture. Lightly fill Cornish Hen with stuff-
ing. Close openings with skewers. Place
on a rack in a large roasting pan, breast
side up. Brush liberally with melted
pareve margarine. Roast uncovered in
oven at 425 F for one hour or until tender,
baste occasionally. Makes 6 servings.

ONION SOUP

5 cups thinly sliced onions
3 tbs. pareve margarine
2 tbs. oil
1/4 tsp. salt
1/4 tsp. sugar

1 1/2 tbs. Manischewitz Potato Starch
3 (10 1/2 oz.) cans Manischewitz
Condensed Clear Chicken Soup
3 cups water
1/2 cup dry white wine
1/4 tsp. black pepper

Melt margarine and oil in a 4 quart
saucepan. Add onions; cover and cook
over low-medium heat for 15 minutes,
stirring occasionally. Stir in salt and
sugar. Cook, uncovered, over medium
heat for 30 minutes, or until deep golden
brown; stir often. While onions are cook-
ing, place the canned soup and water in a
3 quart saucepan and bring to a boil. Add
potato starch to the onions and cook 3
minutes, stirring constantly. Add the boil-
ing liquid; stir until thoroughly blended.
Add wine and black pepper. Simmer
30 minutes, stirring occasionally. Serve
with Manischewitz matzo Farfel or
Manischewitz Soup Nuts. Serves 6.

ATI

3/15

2002

98

Wines are 0011iibie Kosher for Fitss. oi4T,