Passover ideas

I spent the dreary February days researching all the proper rituals for passover.  It is the one holiday both Jewish and Christian that requires special food.  Everything is ready with the table being decked in silver, crystal and fine china.  I have even made gifilte fish from scratch.  As there is no levening used for the meal, these matzah rolls are the ticket. 


Passover Rolls
2 cups water                  1 cup oil
3 cups matzah meal       2 + tbs. sugar
1 tsp. salt                       8 eggs
Bring oil and water to a boil.  Let cool for 10 minutes.  Add dry ingredients.  Add beaten eggs, salt and sugar.  I added some Greek oregano, but parsley or dill or any herb you like.  Chill the mixture for 15 minutes.  Oil your hands, shape into balls and place on a greased cooking tray.  Bake @ 350°  for nearly 50 minutes.  This recipe makes about 2 dozen rolls.

Brisket with burgundy and orange sauce
1 package onion soup mix                  1 1/2 cups burgundy wine
1/4 cup water                                       2 tbs. flour
1 tbs. dried basil and thyme                 1/3 cup orange marmalade
1 1/2 tbs. grated orange peal               2 tsp. sugar
4 cloves minced garlic                         4 pound brisket
Mix all the ingredients together in large roasting pan.  Trim fat off brisket and place in sauce.  Spoon sauce over brisket before cooking and often during the cooking process.  Bake in a slow 300° over for nearly four hours.  Let cool and slice.  return to pan and refrigerate for a day.  On the day of service, heat oven to 325°.  Add sliced mushrooms to sauce.  Cook covered for an hour basting as needed until mushrooms are soft.  This makes 8 servings and has a delightful tenderness with a sweet rich sauce.

May the prayers of Passover give you peace and a renewed faith.
Sandy