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HOLIDAY RECIPES FROM MANISCHEWITZ® AND SEASON:
MEATLOAF CONCORD
2 lbs. ground beef
1 med. onion, chopped
1 cup Manischewitz Passover Matzo,
finely broken
1/2 cup Manischewitz Dry Concord Wine
3/4 tsp. salt
1/8 tsp. pepper
2 eggs, beaten
11 oz. can Manischewitz Tomato &
Mushroom Sauce
1/4 cup lemon juice
1/2 cup sugar
MATZO CHEESE KUGEL
pieces
1 lb. cottage cheese
1/4 cup sugar
3 tbs. melted butter
5 eggs
1 cup milk
1 tsp. Manischewitz Salt
1 tsp. cinnamon
6 Manischewitz Matzos*, broken into large
Beat eggs with milk. Combine thoroughly
stirring constantly. Add the boiling liquid;
stir until thoroughly blended. Add wine and
black pepper. Simmer 30 minutes, stirring
occasionally. Serve with Manischewitz
Matzo Farrel or Manischewitz Soup Nuts.
Serves 6.
with cottage cheese, salt, sugar, cinnamon
and melted butter. In a greased 1 1/2 quart
baking dish, arrange half of the matzo.
Pour half of the cheese mixture over it.
Repeat with balance of matzo and cheese
mixture. Bake in a moderate oven (350°F)
40 minutes or until set. Serve with sour
cream if desired.
Serves 6.
Manischewitz
Combine meat, onion, matzo, salt, pepper,
wine, eggs and 1/4 cup of Tomato &
Mushroom Sauce, mix well. In a greased
baking dish, shape mixture into a loaf.
Combine remaining Tomato & Mushroom
Sauce, lemon juice and sugar. Pour over
meat. Bake in oven at 350° F for 1 hour,
basting frequently. Makes 6 servings.
Supports Israel's Red Cron.
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GEFILTE FISH LOAF
2 (14-1/2 oz.) jars Manischewitz Gefilte Fish
3/4 cup Manischewitz Matzo Meal
1/4 cup chopped celery
1/4 cup chopped green pepper
1/8 tsp. white pepper
3 eggs, separated
1/4 cup chopped onion
1/4 cup chopped parsley
1/4 cup chopped carrot
3 hard cooked eggs, peeled
Drain fish, reserving 1/2 cup of broth. Chop
fish and 1/2 cup broth in a good processor
or with a potato masher until free of lumps.
Place in a large bowl and add egg yolks,
matzo meal, onion, celery, parsley, green
pepper, carrot and white pepper; blend well.
Beat egg whites until stiff and fold into fish
mixture. Put half of the mixture into a
greased 8 inch loaf pan. Lay the hard
cooked eggs lengthwise down the center of
the loaf. Cover the eggs with the remaining
mixture, gently pressing down; smooth the
top. Bake in a preheated 350° oven for
1 1/4 hours. Chill and remove from pan to
slice. Top with Tangy Sauce. Serves 6.
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ONION SOUP
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5 cups thinly sliced onions
2 tbs. oil
1/4 tsp. sugar
3 (10-1/2 oz.) cans Manischewitz
Condensed Clear Chicken Soup
3 tbs. pareve margarine
1/4 tsp. salt
1 1/2 tbs. Manischewitz Potato Starch
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 cooking, 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,
A Passover Promise from Manischewitz® - when you buy a 5 lb. package
of Manischewitz® Passover Matzo, a contribution will go to Israel's Red Cross.
Help support this great cause with your purchas e . Look for and enjoy the
full line of delicious Manischewitz® Passover products.
COMMITTED 10 SAVING AYES IN ISRAEL
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