Tasty and Easy 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:
3 Matzot
2 Tbsp. Chicken Fat
1 Cup Matzo Meal
5 Eggs, separated
1/4 Cup Blanched Chopped Almonds
Grated Rind of 1/2 Lemon
1/2 Tsp. Salt
1 Large Apple, pared and grated
Dash of Nutmeg [optional]
1/2 Cup Hot Chicken Fat

Method:
Soak matzot in water until soft. Press out excess water. Melt 2 Tbsp. chicken fat in frying pan. Add matzot and fry until they are somewhat dry. Remove to bowl when fairly dry and stir in matzo meal. Beat egg yolks and stir in with almonds, lemon rind, salt, grated apple, and nutmeg. Beat egg whites until stiff. Fold lightly into mixture. Turn into well-greased casserole. Pour over hot chicken fat. Bake in moderate oven [350 degrees] until brown [about 45 minutes].

Serve with wine sauce.

Ingredients:
4 1/2 Cups Mashed Potatoes
3 Eggs
1/2 Cup Matzo Meal
1/4 Tsp. Pepper
3 Tsp. Salt
3 Large Onions
4 Tsp. Cooking Fat

Method:
Mix potatoes, beaten eggs, meal, pepper, and 2 tsp. salt. Brown onions in hot fat, and add 1 tsp. salt. Flatten small pancakes of the potato mixture in the hand. Cover with brown onions. Press another pancake on top. Roll in matzo meal. Fry in hot fat or bake in hot oven (400 degrees).

Servers 6 to 8.

Variations: Meat or liver mixture can be used instead of onions.