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March 28, 2003 - Image 139

Resource type:
The Detroit Jewish News, 2003-03-28

Disclaimer: Computer generated plain text may have errors. Read more about this.

a 0




The supporting cast will
make your Passover seder


Preheat oven to 350E Spray a baking dish or dispos-
able aluminum pan with non-stick cooking spray. Set
Combine farfel and broth in a medium bowl and let
stand 5 minutes. Stir well and set aside.
Meanwhile, heat oil in a large skillet over medium-
high heat. Add onions and garlic and saute until onions
are golden, about 8 minutes. Add this to the farfel mix-
ture and stir in the remaining ingredients.
Transfer the mixture to the prepared pan and smooth
the top. Bake for 1 hour, or until set and golden on top.
Cut into squares or fluff to serve like stuffing. Makes 12-
20 servings (depending on what else you are serving).

4 pounds sweet potatoes or yams
2 T. olive oil, butter or margarine
finely grated peel from 1/2 orange
1/2 t. ground cinnamon
salt to taste
ground white pepper to taste
1/2 cup matzah cake flour or meal
1/2 cup chopped pecans
1/4 cup brown sugar
6 T. vegetable oil, butter or margarine
Preheat oven to 350E Spray a casserole or large baking
dish with non-stick cooking spray. Set aside.
Pierce whole potatoes in several places with a fork.
Place the potatoes on the top oven rack and place a bak-
ing sheet below the potatoes. Bake the potatoes until
very tender, about 1 hour or more (if the potatoes are
not tender, they will not mash well).
Remove the potatoes from the oven and allow to cool
enough to handle. Cut the potatoes into very thick slices
and peel off the skins with a small knife and your fin-
gers. Transfer the peeled potatoes to a large mixing bowl.
Mash or whip the potatoes until as smooth as you like.
Add the remaining ingredients and transfer the potatoes
to the prepared baking dish.
Combine all topping ingredients in a small bowl and
stir well. Sprinkle the topping over the potatoes and bake
until very hot and the topping is golden. Serve immedi-
ately. Makes 8-12 servings.

1 1/2-2 pounds Idaho or Russet potatoes, peeled and

2 red bell peppers

Sweet potato puree with sweet crumb topping

Special to the. Jewish News


ide dishes are the supporting players to your
delicious meal, and simple can be sensational,
especially when you consider that Passover has
the most courses, the most dishes, the most
time spent at the table and the longest dean up of any
holiday meal.
You're not getting away with anything when you make
uncomplicated side dishes for the Pesach. If anything,
you're practicing one of the fundamental rules of menu
planning. If your meal is elaborate — which no doubt it
is with all the appetizers, fish, soup, entrees, and the
compulsory sweet table at the end — the side dishes
should not be fussy
But basic doesn't mean boring and it assuredly does
not mean tasteless. What's more, if you, like most busy
hosts, delegate some of cooking responsibilities to others,
you can safely assign these recipes to even the most
uninitiated cook. They'll turn out great every time.

2 cups matzah farfel

2 cups chicken or vegetable broth, hot
1/4 cup olive oil
2 cups chopped onions
2 t. minced garlic
3 T. fresh chopped dill or 2 t. dried
2 packages (10 oz.) frozen chopped spinach, thawed,
squeezed dry
1 can (14 oz.) artichoke hearts, chopped
3 large eggs, lightly beaten
kosher salt and pepper to taste
2 cups grated Parmesan cheese, optional

coarsely grated
1/4 cup olive oil
2 cups chopped onions
6 large eggs, beaten lightly
1 cup matzah meal
2 t. kosher salt, or more to taste
1/2 t. ground black pepper, or more to taste
Preheat oven to 375F and spray a 9x13 baking dish
with non-stick cooking spray.
Place grated potatoes in a colander over a deep plate
and allow the potatoes to become darkened. Rinse the
potatoes under cold water and drain very well. Set aside.
Transfer the potatoes to a large bowl and add remain-
ing ingredients and stir well. Transfer the mixture to the
prepared pan and cook, uncovered, for 1 hour. Cover, if
getting too dark, reduce heat to 325F and cook until set:
The kugel may be made 1 day ahead, and chilled, cov-
ered. To reheat, cut into squares and bake covered, at
250F for up to 2 hours. Makes 12-20.

2 yellow bell peppers
1 medium onion
1 pound thin asparagus
2 cups thin sliced carrots, or packaged shredded
carrots .
3 T. butter or extra virgin olive oil
kosher salt and pepper to taste
1 T. sesame seeds
fresh chopped parsley, garnish
Combine all raw ingredients except parsley in a large
baking dish and keep warm at 250F for up to 3 hours.
Adjust seasonings and serve hot, tossed with the fresh
parsley, Makes 8-12 servings.


Serve this as a potato alternative. For variety, saute 2
cups of onions in butter or vegetable oil until crispy.

SENSATIONAL on page 88




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