On Sunday, April 3rd, 2011, our Chevra Chapter celebrated Pesach with a "Woman's Seder" at the home of Sheila & Irv Steinberg. We had 27 attendees - literally a full house!
Many thanks go to Sheila for the use of her home, and especially to Iris Sandberg and Marcelle Bayda for coordinating and leading the seder.
Thanks also to Iris, Marcelle, Sheila and Paula Herman for providing and preparing the food for the wonderful "Festive Meal."
By popular demand, we are including the recipes for Zucchini Casserole and Potato Kugel that were served at the Seder.
We hope you enjoy them and that you all have a Chag Sameach Pesach.
provided by Sheila Steinberg
3 lbs. zucchini, sliced and boiled until translucent
1/4 stick margarine for sauteeing
3-4 medium onions and about 1 lb. fresh mushrooms, both diced
4 eggs beaten
1 tsp. salt
1/2 tsp. pepper
1 tbs. baking powder (for Passover, use baking soda mixed with a tsp. white vinegar
1 cup matzoh farfel OR crushed Matzoh crackers (OR crushed soda crackers
if not for Pesach)
Saute diced mushrooms and onions in 1/4 stick margarine until tender - mushrooms should turn brown
Grease 9X12 inch casserole pan (aluminum or glass) with cooking spray (check for Kosher for Passover on label)
Mix drained zucchini, onions and mushrooms (with any margarine left in frying pan) directly in the casserole
Add matzoh farfel to casserole and fold in.
Beat eggs with salt and pepper, add baking soda and vinegar, which should bubble, and continue beating until light yellow. Pour into casserole and gently stir together.
Bake at 325 degrees for 25 minutes. When cooled slightly, cut into 35 pieces (5 across by 7)
Can be frozen and/or reheated.
EASY POTATO KUGEL
from Sheila's kitchen
Adapted from the Manishewitz Passover Cookbook
USE YOUR FOOD PROCESSOR FOR THIS ONE!
Preheat oven to 375 degrees
6 medium Yukon gold potatoes (sweeter than other varieties), pared and quartered
1-2 medium yellow onions, quartered
large handful of baby carrots, already washed
2 large eggs
1 1/2 tsp. salt
1/4 tsp white pepper
1/4 cup peanut oil or olive oil
1/4-1/2 cup matzoh meal
Break one egg into processor bowl, add a drop or two of oil, and 1/2 the salt and pepper, and process slowly in bursts, adding pieces of potato, onion and carrot.
When bowl is about 1/2 full, pour out into greased 1 1/2 quart Pyrex baking dish or disposable aluminum square pan. (If you double or triple the recipe for company use a medium or large rectangular pan.)
Repeat with remaining half of ingredients and pour into dish, leaving at least 1 inch at the top. Mixture will be watery.
Add oil and matzoh meal and stir to mix thoroughly. If still too watery, add more matzoh meal, just until water is absorbed, but mix is still like a thick soup.
Bake 1 hour, until top is browned and crisp at the edges. Serves 6-10, depending on the size of your pieces when cut.
This can be made well in advance and frozen, or the day before. When cool, slice into cubes about 2 inches square. This can also be reheated, or eaten cold.