~Non Vegan Passover or Easter Macaroons~
6 tbls sugar
1/4 tsp salt
8 oz of shredded coconut
maraschino cherries cut in half and dried on a paper towel
Mix the eggs, sugar and salt together well, then stir in the coconut.
Place a spoonful at a time on a sprayed or greased cookie sheet (I use buttered parchment paper)
Top with half a maraschino cherry in the middle, press down slightly,
bake at 350 for 15 min...remove to a cooling rack as soon as they are done.
~Passover/Easter Fruit Salad~
2 seedless oranges, peeled & cored
2 apples, peeled & cored
2 bananas, sliced
2 cups pitted dates, chopped
1 cup dried figs or apricots, chopped
1 cup orange juice
1 cup almonds, chopped
1 bunch of fresh mint chopped
Place fruit in a serving bowl. Pour orange juice over fruit and mix gently. Garnish with almonds or coconut. Cover and chill several hours...about 20 min. prior to serving add the mint.
1 large eggplant
1/2 lb grated mozzerella
1 large egg
1/2 to 3/4 cup Italain flavored breadcrumbs
lots of Extra virgin olive oil
2 cups tomato sauce
1 cup freshly grated Parmigiano-Reggiano
1 teaspoon crumbled dried basil
1 tsp oregano
freshly ground black pepper to taste
Peel the eggplant and slice crosswise in slices about 1/2 inch thick. Toss in flour then in egg then in Italian breadcrumbs to coat...generously olive oil a baking pan and put the slices on the sheet ..top with more olive oil and bake at 400 until browned flipping them about 15 min into the cooking remove from oven and then
put a couple of spoonfuls of warm tomato sauce in the bottom of a 2-quart baking dish layer the eggplant slices in the dish, then some mozzarella, the parmesan, more tomato sauce, another layer of eggplant, handful of grated mozzarella, parmesan and a sprinkle of dried basil and black pepper. Top the pan with lots of the parmesan, some oregano, basil and pepper. Bake, uncovered, in preheated oven for 45 minutes. Let stand at least 15 min prior to serving. The eggplant can be eaten hot, but is best at room temperature.
~Veggie Matzo Ball Soup~
4 eggs, slightly beaten
4 tablespoons of oil
4 tablespoons of ice cold water
1 cup matzo meal
1 teaspoon of salt
1 teaspoons of pepper
Mix everything together with a spoon, do not beat, cover with plastic wrap and store in the fridge for about 1 hour.   Meanwhile, fill a large pot with 8 cups of water and one teaspoon of salt and bring to a boil. After the water comes to a boil, reduce the flame to low. Take the mixture from the refrigerator and with your hands form 1/2 inch balls and very carefully slip them in to the simmering water. Cook for thirty minutes, then turn off heat keeping the pot covered. Let sit another ten minutes, drain and store until you are ready to make your soup.
For the soup you will need 2 quarts of vegetable stock (I use Trader Joe's or make my own) any good recipe will work or any brand of stock you like.
When you are ready to have your soup, heat the stock and add the matzo balls, cook until they are warmed through.
Serve with garnish of chopped fresh parsley and lots of fresh cracked pepper.