Tasty Veggy Recipes

Ingredients:
4 Matzot
2 Tbsp. Shortening or Vegetable Oil
1/2 Cup Matzo Meal
4 Eggs
4 Tbsp. Sugar
1/4 Tsp. Salt
1/2 Tsp. Cinnamon

Method:
Soak matzot in cold water 5 minutes. Drain and squeeze dry. Heat shortening or oil. Add matzot and heat until dry in the same pan. Add remaining ingredients and mix well. Pat mixture over bottom of pie plate about 1/4 inch thick. Fill with desired fruit filling. Bake in moderate oven [350 degrees] about 30 minutes.

Yield: Crust for 2 open-faced pies.

Ingredients:
4 Eggs
4 Tbsp. Cold Water
1 Tbsp. Matzo cake flour
1/8 Tsp. Salt

Method:
Combine all ingredients and beat until thoroughly blended. Heat some vegetable oil in a skillet. Pour in a small amount of the egg mixture. Tilt pan to spread evenly into very thin sheet. Fry until set. Turn out on a kitchen towel bottom side up. Continue in this manner until all batter is used. Cool and roll up each sheet. Cut into thin strips for noodles. To serve, drop into boiling soup and cook 1 minute. Store remainder in refrigerator.

I collected afew good links to Passover (Pesach) menus, I hope you like them:

1 2 3 4 5 6 7 8 9

10

Enjoy!

Ingredients:
Cake:
7 egg whites
230g (8 ounces) sugar
250g (9 ounces) dark chocolate
200g (7 ounces) almonds, roasted
100g (about 3 ounces) dates

Mousse:
550ml (19 fluid ounces) cream or pareve cream
225g (8 ounces) dark chocolate, broken into pieces

Method:
Preheat oven to 180°C (350°F). Grease and flour a 26cm (10″) springform tin.
Roughly chop the chocolate, almonds, and dates into bite-sized pieces.Whisk the whites until soft peaks form, then gradually add sugar. Fold in the chocolate/nut/date mixture and pour into tin. Cook 45 minutes until top is golden brown. Let cool in tin.
When cool, run knife around edge of cake and remove from tin. Put cake on to a flat serving plate. Encircle with one or two strips of parchment or non-stick baking paper.
Cut the paper about 2-1/2cm (1″) higher than the cake and long enough to wrap around the circumference. Replace ring of springform tin around papered sides and secure; this will hold mousse in place.

Make Mousse and Assembly:
Melt chocolate with 175ml (6 fluid ounces) of the cream in a double boiler, stirring occasionally. Cool.Whip remaining cream until beater marks are just visible. Fold chocolate/cream mixture in, and pour on cake, smoothing surface. Refrigerate overnight. Remove cake from pan, remove paper and smooth sides with a knife. Decorate with grated chocolate.