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March 12, 2004 - Image 34

Resource type:
Text
Publication:
The Detroit Jewish News, 2004-03-12

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

HAPPY PASSOVER

HOLIDAY RECIPES FROM MANISCHEWITZ® AND SEASON:

PASSOVER BROWNIES

3/4 cup (11/2 sticks) margarine, softened
2 1/4 cups sugar
4 large eggs
3/4 cup Manischewitz Cake Meal
3/4 cup Hershey's Cocoa

Heat oven to 350°F. Grease 13x9x2-inch baking pan. Beat margarine
in large bowl at medium speed with electric mixer until creamy; grad-
ually beat in sugar. Add eggs, one at a time, beating well after each
addition. Stir together cake meal, cocoa, potato starch and salt; add
alternately with water and vanilla, beating until smooth. Spread in
prepared pan. Bake 30 to 35 minutes or until wooden pick inserted
in center of brownie comes out clean. Cool completely in pan on wire
rack. Sprinkle with powdered sugar..
Cut into rectangles. About 36 brownies.

,

1/4 cup Manischewitz Potato Starch
1/4 tsp. salt
1/2 cup water
1/2 tsp. vanilla extract

vAkw* Mk"

CHEESECAKE WITH
BROWNIE CRUST

CRUST:
1 (12 oz.) package Manischewitz Chocolate
Brownie Mix with Frosting*
1/4 cup Manischewitz Matzo Cake 'Meal
1 tbs. Manischewitz Potato Starch
1/4 cup butter or margarine, melted
*Use only the brownie mix-reserve frosting
for other use

are the Gift of Literac

FILLING:
1 cup sugar
2 tbs. Manischewitz Potato Starch
1/4 tsp. cinnamon
-
1/2 cup sour cream
3 (8 oz.) packages cream cheese, softened
3 eggs "
1 tbs. lemon juice
1 tsp. grated lemon rind

CONCC)IZD
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Combine brownie mix, matzo cake meal
and 1 tbs. potato starch in a medium sized
'bowl. Add butter or margarine and mix
thoroughly. Press mixture over the bottom
of a greased 8 inch spring form pan and up
1 inch on the sides. Set aside. In a large
bowl combine sugar, 2 tbs. potato starch
and cinnamon. Add cream cheese and
sour cream; beat until fluffy. Add eggs one
at a time, stirring in each one before adding
the next. Add lemon juice and rind; blend
thoroughly. Pour into crust and bake in a
preheated 350°F oven for 60 minutes. Turn
off the oven and leave the cake inside for
another 30 minutes with, the door closed.
Cool to room temperature before refrigerat-
ing. To serve, loosen crust from side of pan
with a knife before removing side of spring
form pan. Serves 12.

TOMATO VEAL CUTLETS

1 cup Manischewitz Matzo Meal
1/2 tsp. salt
1/8 tsp. pepper
2 pounds veal cutlets
1 (11 oz.) can Manischewitz Tomato &
Mushroom Sauce
oil for frying

Mix matzo meal with salt and pepper. Dip
cutlets in tomato and mushroom sauce, roll
in matzo meal mixture. Chill in refrigerator
at least one half hour. Fry in oil in a large
skillet, over low heat, until tender and
brown. Serves 4-6.

TIN

3/12
2004

34

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