By Fay Abrahamsson
Here are several popular recipes you won't want to pass over before Passover ends on April 22:
Sweet & Sour Brisket
1 28-oz. can of crushed tomatoes
1 onion, peeled, quartered, and thinly sliced
2 cloves garlic, minced
1/4 cup brown sugar
1/8 tsp. cayenne pepper
freshly ground pepper
2 T fresh lemon juice
1 (2 1/4 to 2 1/2 lb.) flat-cut beef brisket
1 T red wine vinegar
2 T fresh parsley, chopped, optional
Place first seven ingredients in the Crockpot and stir. Nestle the brisket into the mixture and cover it well with the tomato mixture.
Cook on high about six hours or until meat is tender. Turn the meat over half-way through cooking and redistribute sauce, keeping plenty of sauce on top of the meat.
When cooked, transfer meat to a cutting board, cover loosely with foil, and let rest for about 10 minutes.
Stir the red wine vinegar into the tomato sauce and serve the sauce on the side.
Slice the brisket on the diagonal and garnish with sauce and chopped parsley, if desired.
Serves four to six. Recipe adapted from www.myrecipes.com
For each person use:
1 Matzo (try whole wheat - they won't even notice!)
water (for soaking the Matzo)
1 teaspoon brown sugar
1 shake of cinnamon
butter or margarine
Break matzos in a large bowl, pour hot water over. After a couple of minutes, pour water off, squeeze surplus water out, add other ingredients and mix well.
Melt a little butter or margarine in a frying pan, add mixture all at once and flatten out into a large cake. You can cut it in the pan while it is cooking, or make small individual ones. Flip it when it starts getting crusty underneath (good luck flipping a whole one!). Cook through until well done but still soft.
Serve immediately, with brown sugar to sprinkle.
1/2 cup oil
1 Tbsp. sugar
1 tsp. salt
1 cup boiling water
2 cups matzah meal
Grease for baking sheet
Add the oil, sugar and salt to the water in a 1-quart saucepan; bring
to a boil. Remove the saucepan from the heat; add the matzah meal all
at once. Beat vigorously then place over low heat, beating continuously
until the batter leaves the sides of the pan and forms a smooth compact
Remove from heat and beat in the eggs, 1 at a time, beating vigorously
after each addition until each egg is incorporated and the batter is
thick and smooth (a portable electric beater would serve you well).
Shape the batter into 8 to 10 balls and place them about 2 inches apart
on a well-greased baking sheet. With a moistened kaiser roll or Vienna
roll stamp, stamp the top of each ball of dough; or using the tip of a
paring knife, cut a roll design on the top of each dough round. Bake in
a preheated 375F oven for 1 hour or until golden brown. Cool on paper
towels on a wire rack.
Makes 8 to 10 rolls.