Tasty and Easy Recipes

Ingredients:
3 tablespoon – Olive Oil
2 – Large Onions (chopped)
2 cloves – Garlic (minced)
1 ½ lbs – Mushrooms (chopped)
1 cup – Chopped Tomatoes
½ teaspoon – Oregano
Salt to taste
Pepper to taste
5 – Matzohs
1 cup – Yellow Cheese (grated)
½ cup – Parmesan Cheese (grated)
1 cup – Tomato Sauce

Method:
Preheat oven to 350°F.
Grease an 8″ square baking pan.
Heat oil in large skillet. Cook onions, garlic and mushrooms until soft in it.
Stir in tomatoes and oregano and let them simmer for 8 minutes. Add salt and pepper and set aside.
Soften matzohs by moistening them with warm running water for a few seconds.
Spread two tablespoons tomato sauce on bottom of pan.
Layer matzohs alternately with mushroom-onion mixture and yellow cheese ending with a layer of matzoh on top.
Pour remaining tomato sauce over all, sprinkle with Parmesan cheese and bake about 30 minutes.
Cut into squares to serve.

Ingredients:
6 large potatoes
1/2 cup oil
2 1/2 cups chopped onions
12 ozs. mushrooms sliced or diced
1/2 teaspoons salt,divided
2 eggs, lightly beaten
paprika
freshly ground pepper

Method:
1. Drop potatoes in boiling water to cover in a large saucepan.
2. Reduce heat and simmer for 30 minutes or until tender.
3. Drain and set aside until cool enough to handle.
4. In a large skillet, heat 3 tablespoons of the oil. Add onions. Saute over medium heat until golden (about 15 minutes).
5. Remove about 1/2 cup sauteed onions to mix with potatoes. Add mushrooms and another tablespoon of the oil to remaining onions. Saute until mushrooms are tender. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Let Cool.
6. Peel potatoes. Mash with a potato masher in a large bowl.
7. Add remaining oil, reserved sauteed onions, salt and pepper, any mushroom liquid and eggs to the potatoes. Mix well.
8. In greased 2 qt casserole, layer half of the potato mixture. Top with the mushrooms, then add another layer of potatoes. Smooth top. Sprinkle with paprika.
9. Bake at 350 degrees Fahrenheit for 1 hour or until the top is firm and the edges are golden.
10. Let stand for 10 minutes before serving. Spoon out.

Ingredients:
Batter:
* 1 Recipe Classic
* Cheese Blintzes Batter

Filling:
* 3 Tbsps. margarine
* 1 large onion, diced
* 2 cloves garlic, minced
* 2 pounds mushrooms, sliced
* 1/4 cup diced green pepper (optional)
* 3 Tbsps. flour
* 1 cup milk
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 1/2 tsp. basil
* 1 pound mozzarella or Monterey lack cheese, grated
Method:

1. Prepare batter and filling of your choice. Using a paper towel or basting brush, apply a thin coating of oil to a 7 inch skillet. Place skillet over medium heat until skillet is hot but not smoking.

2. Ladle approximately 1/3 cup of batter into the skillet. Tilt pan to swirl the batter so it covers the bottom of the skillet.

3. Fry on one side until small air bubbles form, and top is set. Bottom should be golden brown. When done, carefully loosen edges of crepe and slip out of skillet onto a plate..

4. Repeat the above procedure until all the batter is used. Grease the skillet as needed..

5. Turn each crepe so that golden brown side is up. Place 3 tablespoons of filling on one edge in a 2 1/2 inch long by 1-inch wide mound..

6. Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed..

7. Heat 2 tablespoons of oil in the skillet and place each crepe seam side down in the skillet and fry 2 minutes on each side, turning once.
FILLING: Melt margarine in a 10 inch skillet and saute onion, garlic, mushrooms, and green pepper, if used, for 10 to 15 minutes. Add flour and stir. Slowly add milk while stirring; add salt, pepper, and basil. Cook, stirring, over low heat until mixture thickens. Stir in cheese. Once thick, set aside.

Fill and fry.