Tasty and Easy Recipes

Ingredients:
4 eggs
2 cups sugar
1 cup butter, melted
6 tablespoons matzo meal
1 cup cocoa powder
1 cup chopped walnuts (optional)
4 (1 ounce) squares semisweet chocolate, melted
1 tablespoon butter, softened
1/8 teaspoon water

Method:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease an 8×8-inch baking pan.
3. In a medium-size mixing bowl, blend eggs, sugar, and butter. Mix in matzo meal, cocoa powder and walnuts (if desired). Transfer batter to prepared baking pan.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.
In a small mixing bowl, blend chocolate:

Ingredients:
1 cup vegetable shortening
1 cup brown sugar, packed
1/2 cup white sugar
1 teaspoon vanilla
3 eggs
5 cups flour
1 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 cup orange juice
1/2 cup flour

Cooking Method:
Blend shortening, sugars, eggs and vanilla until light and fluffy in mixer. Sift together all dry ingredients. Add dry ingredients alternately with orange juice. Add another 1/2 cup flour (usually will be needed). If the dough still seems too soft to roll, refrigerate; don’t add more flour unless you absolutely have to.
Roll out dough to 1/8″ thick, and cut into circles. Put 1 teaspoon filling in center and pinch into hamantaschen shape. Bake at 375°F for 12 to 15 minutes or until golden brown.

Ingredients:
(makes about 12 servings)

6 tbsp vegetable oil
6 large potatoes, peeled
1 large onion
4 eggs
1 tsp salt
1/4 tsp pepper
1/4 cup chopped fresh parsley
6 tbsp (90 mL) matzoh meal

Cooking Method:
1. Preheat the oven to 375 degrees F (190 degrees C). Pour the vegetable oil into a 9×13-inch (23 x 33 cm) rectangular baking dish.
2. With the large holes on a hand grater or using the shredding blade of a food processor, grate the potatoes. Transfer the grated potatoes to a colander and run cold water over the shreds, tossing by hand until they are thoroughly rinsed. (This rinses out excess starch and prevents them from turning dark.) Drain thoroughly then squeeze the shredded potatoes by hand to remove as much water as possible. Place in a large mixing bowl.
3. Grate or chop the onion very finely and add to the shredded potatoes. Beat the eggs with the salt and pepper, and add to the potato mixture along with the chopped parsley and the matzoh meal. Mix thoroughly.
4. Place the baking dish containing the vegetable oil into the oven and let it heat for about 5 minutes — or until very hot. Remove the baking dish from the oven and pour about half of the hot oil into the potato mixture, stir well, then spoon the potato mixture into the hot, oiled baking dish. Bake for 50 to 60 minutes or until the top of the kugel is golden brown and crisp.

Ingredients:
1 1/2 lbs. of ripe tomatoes remove seeds, peeled and chopped
2 tbsp of Olive Oil
1 Onion chopped
1 Clove of garlic crushed
1 Small red pepper chopped
4 Cups of vegetable stock
2 oz of tomato paste
1/4 cup of Basil

Method:
1. Heat the oil in a heavy pan, cook the onion, garlic and red pepper till soft.
2. Add the tomato and cook another 10 minutes.
3. Add the tomato paste, salt and pepper to taste.
4. Cover and let simmer for 15 minutes.
5. Allow to cool slightly and put the mixture in a blender until it is smooth.
6. Return to the pan and heat gradually.
7. Add the fresh basil to the tomato soup, cook 2 minutes and serve.