Passover Recipes from Fellow Patchers

The Passover season begins next week. So, now is the time to dust off old recipes that are tried and true and you're willing to share.

Thankfully, our Studio City Patch readers are sharing . . . 

Passover Lasagna sent by Joy Real

(Joy did a Mom's Talk piece about creative lunches.)

In a medium sized pot, saute:

1 large onion

1 large green pepper

4 cloves of garlic (if you don't like garlic, ease up on it)

1 small can of mushrooms

1 package of ground beef or turkey

1 tsp. oregano

1 tsp basil

Fresh ground pepper to taste

1 tsp kosher salt

Keep stirring until the veggies soften, you can add a little water if you need to prevent sticking

Add 2/3 of a can of tomato paste and 1 cup water

Simmer for at least 30 min, stirring occasionally (add a little water if things are sticking)

Preheat oven to 350

Use a 9x13 pan , cover the bottom with sauce, then proceed to layer like a lasagna (sauce, matzo, sauce, matzo)

Bake for about 1/2 hour. 

Matzo Brie sent by Joy Real

Per person use:

1 matzo

1 egg

 --- For a sweet matzo brie use: 1 tsp. brown sugar, dinnamon to taste

 --- For a savory matzo brie use a pinch each of salt, garlic powder, sesame seed, 1/2 tbsp. parsley

Break matzos in a large bowl and pour hot water over them. After a few minutes, pour the water off and squeeze the excess water out. Add the other ingredients and mix well.

Melt some butter or margarine in a frying pan, add mixture all at once and flatten it out. Once it starts getting a nice crust on the bottom, break it up and flip it over. Cook it until the egg is well done, but still soft.

Top the sweet with brown sugar, jam or syrup.  

Debra’s Delicious Matza Brie sent  by Debra Graff

(Debra does our column.)

Ingredients:

Two eggs

Three whole pieces of matza

1-2 cups milk

Egg beater

Large Frying pan

Wooden spoon, spatula

Butter

Maple Syrup, powdered, brown, or plain sugar or cinnamon sugar mix

Break up matza into small pieces.  Put in a dish with milk and soak until soft (about 5-10 minutes)*

Drain the milk out.

*In the meantime, carefully separate the egg yolks from the egg whites 

putting the egg whites in one dish and the egg yolks in another

Beat the egg whites until stiff

Beat the egg yolks until thick

Gently fold the yolks into the egg whites so as not to disturb the stiffness

Slowly and carefully fold the matza in with the egg mix trying to keep the fluffiness as much as possible

 Fry butter in fry pan until sizzlin

Pour the whole mixture into the frying pan at once or by spoonfuls according to your preference

Cook on both sides until brown

Serve with your favorite topping as listed above.

Check out the recipes for Encino Patch . . .