HAPPY PASSOVER 5763
HOLIDAY RECIPES FROM MANISCHEWITZ® AND SEASON:
FISH FILLETS AMANDINE
2 lbs. fish fillets
1 1/2 tsp. Manischewitz Salt, if desired
Other spices according to taste such as
oregano, parsley, garlic powder
3 tbsp. butter
1/2 cup Manischewitz Cake Meal or
Manischewitz Matzo Meal
Dash of pepper
3 tbsp. oil
1/2 cup blanched slivered almonds
remaining fat until lightly browned. Add
additional butter if necessary. Serve over
fish. Serves 6.
Roll fish in a mixture of the meal, spices and
pepper. Heat the oil and butter in a large
skillet. Fry fish until browned on both sides
— about 5 minutes to a side. Remove the
fish and keep warm. Fry almonds in the
STUFFED BREAST OF VEAL
4 1/2 —5 lb. breast of veal
1 large onion, diced
1/2 cup diced celery
2 tbs. pareve margarine
2 tbs. minced parsley
1 cup Manischewitz Passover Matzo,
finely broken
3/4 tsp. salt
dash of pepper
2 3/4 cups Manischewitz Concord Grape
Wine
11 oz. can Manischewitz Tomato &
Mushroom Sauce
1 egg, beaten
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 occasionally. Uncover
during last half-hour to brown meat.
Makes 6 to 8 servings.
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GOURMET SALMON LOAF
1 lb. (2 cups) Season Salmon
(drain and save liquid)
3/4 cup milk
1/2 tsp. Manischewitz Salt, if desired
2 tbsp. melted butter
1/2 cup minced onion
2 tsp. Manischewitz Lemon Juice
1/3 cup Season Salmon liquid
1 cup Manischewitz Matzo Meal
2 eggs, well beaten
1/8 tsp. pepper
1/4 cup chopped celery
1/2 cup coarsely chopped walnuts
11 oz. can Manischewitz Tomato &
Mushroom Sauce
Manischewitz Wine has been
there for generations.
This Passover, let
Manischewitz make the wine,
you make the memories.
Vr
Flake salmon; add.Season Salmon liquid,
Manischewitz Matzo Meal, milk, eggs, salt
(if desired), pepper, butter, celery, onion,
nuts and lemon juice. Pack evenly into a
well-greased loaf pan, lined on the bottom
with waxed paper. Bake in a moderate oven
(375°F) 40 minutes or until firm and lightly
browned. Serve with heated Manischewitz
Tomato & Mushroom Sauce. Serves 6.
MATZO STUFFING
3/4 cup pareve margarine
3/4 cup minced onion
10 Manischewitz Passover Matzos,
finely broken
1 cup Manischewitz Medium dry
Concord Wine*
1 egg
1 tsp. salt
1/4 tsp. pepper
1 tbs. paprika
1 cup Manischewitz Condensed Clear
Chicken Soup, undiluted*
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The Heart of the Seder.
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Saute onion in margarine until tender, but
not browned. Add broken matzos and toast
lightly. Combine wine, egg, seasonings and
soup. Add to matzo mixture. Makes
enough for 10-to-12 pounds of poultry.