(Compiled after A Taste of Passover event on April 9, 2016)
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Joan Walden’s Quinoa Vegetable Salad
2 tsp canola oil
1 T minced garlic
¼ cup diced onion (I use Vidalia)
2.5 cups water
2 cups quinoa
¾ cup diced fresh tomato
¾ cup diced carrots                                                                          
½ cup diced cucumber
¼ cup diced red onion and ½ cup frozen corn kernels, thawed)
1 T chopped fresh mint
1  tsp salt (or to taste)
2 T olive oil AND 3 T balsamic vinegar

Heat oil in saucepan over medium heat. Cook, stir garlic and onion in hot oil for approx 5 min. Pour in
water, salt and bring to boil. Stir in quinoa, reduce heat to medium low and cover. Simmer until quinoa is
tender, about 20 min. If any remaining water, drain with mesh strainer. Transfer quinoa to mixing bowl
and refrigerate until cold.

2.  Stir in vegetables, season with cilantro or mint or both, salt and pepper if you like.   Drizzle olive oil and
balsamic vinegar over salad. Gently stir and serve.

Nancy Myerson’s Spinach-Tomato Matzoh Pie
4 whole matzot-(not egg matzoh)
2 T. butter
1 medium onion-finely chopped
2 garlic cloves-minced
1- 16 oz. can tomatoes-chopped-including juice
1-10 oz. frozen spinach-thawed and well drained
Salt and pepper to taste
½ T. oil for pan
2 large eggs-beaten
1-1/2 cups shredded cheese

Soak Matzot in warm water-2-3 minutes. Separate, place on paper towels.
In medium skillet melt butter and saute onion and garlic, but don’t brown
Add tomatoes, juice, and spinach. Cook mixture for 5 minutes until liquid is absorbed. Add salt and pepper.

Coat 8 or 9" square pan with 1 T. oil. Pour eggs onto platter. Coat matzot with egg. Place in pan layering
matzot, spinach, cheese, matzot, spinach, cheese, etc.

Bake 375 for 25 minutes

Manny Ratafia’s Chicken Marbella (Spanish roasted chicken pieces)
From The Silver Palate Cookbook

•        2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on
•        Cloves from 1/2 head of garlic, peeled and finely puréed
•        2 Tbsp dried oregano
•        Coarse salt and freshly ground pepper to taste
•        1/4 cup red wine vinegar
•        1/4 cup olive oil
•        1/2 cup pitted prunes
•        8 large pitted Spanish green olives, cut in half
•        1/4 cup capers with a bit of juice
•        3 bay leaves
•        1/4 cup brown sugar
•        1/2 cup white wine
•        2 Tbsp fresh Italian parsley, finely chopped

1 Marinate the chicken: In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive
oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely
with the marinade. Cover and let marinate, refrigerated, several hours or overnight.
2 Place chicken in baking pan, top with marinade, brown sugar, wine: Preheat oven to 350°F. Arrange
chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly.
Sprinkle brown sugar over the chicken pieces and pour white wine around them.
3 Bake until done: Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done
when a sharp knife inserted into the thigh pieces, at their thickest point, run with clear yellow juices (not
4 Serve with pan juices: With a slotted spoon, move the chicken, prunes, olives, and capers to a serving
platter. Pour some of the pan juices over the chicken and sprinkle generously with parsley

Andrea Obston’s Vegetable Cutlets
1.5 – 2 cups minced red or yellow peppers or mixture of both      
2 T. olive oil          
4 carrots, grated (1.5 cups)        
½ pound raw spinach, cleaned, trimmed of course stems and chopped     
1 pound (3 medium) potatoes, boiled and mashed (2 cups)     
6 T. grated raw onion         
3 eggs lightly beaten         
1.5 tsp. salt and freshly ground pepper to taste      
1 cup matzo meal         
vegetable oil
1. Sautee peppers in olive oil until soft (15 minutes or so)
2. Add remaining ingredients except vegetable oil and let mixture stand for 30 min or overnight,
refrigerated. Bring to room temperature before continuing.
3. Either fry or bake cutlets. To fry, heat approx ¼ inch of vegetable oil in large skillet. Form each patty
with approx. ¼ cup of mixture. Flatten patties slightly and fry in batches for approx. 6 minutes on first side,
then turn over and fry for 3 or 4 min. on second side. Drain on paper towels and serve at once. To bake,
put patties on lightly greased baking sheet and place in preheated 350 degrees oven for approx. 10 min.
Turn patties and bake another 7 – 10 min.
Yield: 40 patties; serves 6 - 8

Maggie Cohen’s Coconut Macaroons
Note: This is a very forgiving recipe. Make as moist and as large
or small as you want.

4 bags(14oz) of sweet shredded coconut       
3 egg whites, beaten         
2 cans sweetened condensed milk    
½ T alt           
1 T vanilla          
Dipping chocolate or chocolate chips or marachino cherries.

Preheat oven 225
Beat eggs. Make paste with condensed milk, coconut, salt, vanilla, and eggs.
Scoop mix onto cookie sheet covered with parchment paper. Leave space between patties. Push down
the chocolate chips or cherries on top if you choose.
Bake about 40-50 minutes until lightly browned. Watch the bottoms to prevent burning. Move/turn cookie
sheet in the oven for even cooking (that is if you have a lousy oven like mine! Don't forget to dismantle
the smoke alarm before you begin).
Cool a little and then put on a cooling rack to continue cooling.
They freeze really well. Just thaw by putting them in room temperature.

Debby Szajnberg’s Passover Mocha Brownies

1/2 C butter or parve margarine
2T cocoa
2 eggs
1 C sugar
1/4 tsp salt
1 T instant coffee powder
1/2 C matzo cake meal (different from matzo meal)
1/2 C finely chopped walnuts (optional)

Melt butter or parve margarine and stir in the cocoa. Let cool.
In a bowl, beat together very well the eggs, sugar, and salt.
Gradually add the cooled chocolate mixture.
Mix in the instant coffee powder, matzo cake meal, and chopped nuts.
Bake in greased 8” square pan @350 for 20-25 minutes
Cut when cool.