OUR ICE CREAM: In blender, put 6 large eggs and 1/2 cup sugar.

Either scoop out the inside of a vanilla bean and use some of it, or omit. If you are making another flavor, add to taste banana, coconut, toasted or un/toasted nuts, or 1 Tbsp coffee. Cover and blend on high speed. Open the center of the cover on the blender, and pour very slowly into the vortex (hole in mixture) UP TO 2 cups oil. If you are using something like coconut (or during the year a big spoonful of peanut butter -- that and praline are the best flavors!) You will need CONSIDERABLY LESS. You pour just until the vortex closes up. If there are a few drops remaining on top, just turn the blender on and off, with the cover on, a few times, and they'll absorb. CHABAD.ORG Potato Puffs 6 Large Potatoes 1/2 teaspoon salt 6 eggs beaten 6 tablespoons potato starch chicken fat or oil to grease pan Peel and boil potatoes in salted water to cover. Drain and put through mixer or mash well. Add beaten eggs and potato starch and mix well. Shape into balls and arrange in a well-greased pan. Bake at 350 for 45 minutes. Serves 6-8. Sweet Beet Relish 2 pounds beets 3 cups sugar 3/4 cup water 1 lemon, peeled 1/2 cup chopped walnuts Peel beets and boil until soft. Dice finely. In 3quart saucepan, mix sugar and water and boil until sugar dissolves. Add beets and cook over medium flame in covered pot, stirring occasionally. Add peeled, sliced lemon and boil for another hour or until beets are transparent. Add nuts (cinnamon can be added if desired) and cook for another 15 minutes, stirring occasionally. Stewed Zucchini 1 onion juice of 1/2 - 1 lemon (2 tablespoons) 2-3 medium zucchini, peeled 1/2 teaspoon salt 4-5 tomatoes, peeled olive oil for frying Peel and slice all vegetables. Sauté onion in olive oil until translucent. Add rest of vegetables and seasoning. Cook over low flame, 10-15 minutes. Serves 3-4. Variation: After cooking 15 minutes, add 4 beaten eggs and cook for an additional few minutes until done.

Horseradish 1 large piece horseradish root (3/ 1 pound) 1/2 cup liquid sugar 2 medium beets 1 cup water 2 tablespoons coarse salt juice of 2 lemons (6 tablespoons) Peel and wash horseradish and beets. Grind into large bowl. Add salt, sugar, water, and lemon juice. Add more beets if you desire more color, more water for thinner consistency. Adjust seasonings to taste. Yields 2 cups.

Borsht 5 pounds beets 2 potatoes 5 medium onions 2 tablespoons salt 1/4 cup freshly squeezed lemon juice 4 eggs Peel beets and grate coarsely. Place into 8quart pot with water to cover. Add peeled and diced potatoes and onions. Bring to a boil, then lower flame to simmer until soft (approximately 1 hour). Add lemon juice. Beat eggs well in a second big pot. Pour in borscht in a slow stream, beating constantly to prevent curdling of eggs. Serve warm or cold. Serves 10. Beet Borsht 3 pounds small beets 2 tablespoons sugar 2 quarts water juice of 2 lemons 2 teaspoons salt Peel beets and cut into slices. Place into 4quart pot, cover with water and add salt. Cook until beets are soft (about 2 hours). After it is ready, stir in sugar and lemon juice very well. Can be served garnished with cucumber. Beets can also be removed from pot and served as a side dish, whole, or combined with other vegetables. Juice can then be served as a drink. Serves 6?8. Meaty Borsht Beets, 1 bunch, peeled 2 quarts water 2 tablespoons sugar 2 pounds meat 4 onions Marrow bones Juice of 2 lemons (6 tablespoons) Salt to taste

Wash, peel and grate or dice beets, Place in large pot and simmer slowly in water with bones, meat* and onions, approximately 45 minutes. Add sugar, lemon juice, and salt to taste. Continue cooking 1/2 hour. Serve hot. Serves 6. *Meat can be removed from soup and served separately or with another meal. Variation: Leave out meat and bones and serve cold. Fluffy Egg Drops 4 eggs, separated pinch of potato starch (optional) pinch of salt Beat egg whites until very stiff. Can be done by hand (10 minutes). In separate bowl, lightly beat egg yolks with salt. Fold yolks into whites. If using potato starch, blend in last. Drop by teaspoonfuls into boiling hot soup. Cook for 15 minutes. Yields enough for 8quart pot.

Matzah Balls 1 pound matzah meal or 1 pound ground matzah 3-4 eggs, well beaten pinch of salt 3/4 cup soup stock 1/4 cup water Mix matzah meal, eggs and salt. Form into balls and boil in 6-quart pot filled with salted water for 20-30 minutes. Remove and drain. Put in soup broth until ready to serve. Perfect Matzah balls 2 eggs slightly beaten 2 tablespoons oil or chicken fat 2 tablespoons soup stock or water 1/2 cup matzah meal 1 teaspoon salt Beat eggs slightly with fork. Add other ingredients, except matzah meal, and mix. Add matzah meal gradually until thick. Stir. Refrigerate for 20 minutes in covered bowl. Wet hands and form into balls. Drop into bubbling chicken soup or into a large wide pot into which 1 quart water seasoned with 1 tablespoon salt has been added and has come to a boil. Cook for 30 minutes. Yields 4 balls per each 1/4 cup of matzah meal.

Tzimmes 2 pounds carrots 1/2 pineapple, crushed 3/4 cup water sugar syrup (optional) Peel and slice carrots. Cook in slightly salted water for about 20 minutes or until almost done.

Crush pineapple in blender. Add to carrots. Cook another 15 minutes until soft. Add sugar syrup to taste. Variation: Substitute sweet potatoes for pineapple and add more sugar. Carp Gefilte Fish 4 pounds carp, ground 2 carrots, or 1 medium raw beet, peeled and grated 1 onion, ground 2 eggs, beaten 2 tablespoons horseradish, white or red 1 cooked egg, mashed 1 teaspoon salt Basic Fish Sauce. In blender whip up onion, eggs, and vegetables. Combine with ground fish and all seasonings. Mix well and set aside. Prepare Basic Fish Sauce, (water, onions, carrots, celery, and seasonings to taste) and heat to boiling. Form fish mixture into balls (wet hands with cold water), and drop carefully into 8 quart pot one at a time. When broth returns to a boil, lower flame, cover and simmer for 2 to 2 1/2 hours, depending on size of balls. Remove balls from liquid, arrange on a large serving platter with a slice of carrot on each, and pour on a bit of the sauce if you want an aspic. Chill. Yields 12-18 portions.

Gefilte Fish Fish Mixture: 3 1/2 pounds whitefish 3 1/2 pounds pike 2 pounds carp plus 1 pound buffalo fish or 3 pounds carp 6 eggs 2 medium large onions 3 large carrots 5 tablespoons salt 1/4 cup sugar water Broth: 2 carrots, sliced 1 large onion, 4-5 tablespoons salt 4/5 tablespoons sugar water Fillet fish. Wash thoroughly. Wash and set aside bones, skin, and heads. Grind fillets. If ground fish is too sticky, add water. Grind 2 onions and 3 carrots. Add eggs, onions, carrots, 5 tablespoons salt and 1/4 cup sugar water to ground fish. Mix thoroughly. The more you mix fish, the fluffier it will be. Peel carrots and onion, slice into 8 quart pot. Place bones, skin and heads on top of vegetables. Add enough water to pot to cover completely. Add 4-5 tablespoons salt and 4-5 tablespoons sugar-water. Bring to boil. Wet hands and form fish balls. Add to pot while water is boiling.* Boil fish for two hours. Check pot frequently and add water as necessary , conservatively if you want

a gel, or generously for broth. Yields 35-40 portions. Note:* Use very large pot as fish balls expand. Sweet and Sour Fish 3 pounds pike, carp, or whitefish 1/2 cup sugar (or sugar water) juice of one lemon (3 tablespoons) 1 onion, diced 1 onion, diced 2 tablespoons wine 1 teaspoon salt lemon slices (optional) Clean fish, place in 4quart pot, cover with boiling water and simmer until tender (10-15 minutes). Remove fish to deep platter or bowl. Retain I cup liquid from fish. Add remaining ingredients to liquid and simmer 10-15 minutes. Pour sauce over fish, chill. Serve cold, garnished with lemon slices. Serves 8.

Fish Sauce Fish bones and heads, washed 1 potato, peeled and sliced (optional) 2 onions, sliced 1-3 teaspoons salt 3 carrots, whole or sliced 1-3 teaspoons sugar (optional) Place all ingredients in a large pot and fill one- third to one-half full of water. There should be enough water to cover the fish to be added later. Bring to a boil. TAKE REGULAR FISH LIQUID AND THICKEN WITH EGG YOLKS, MAYBE ADD LEMON JUICE, AND SERVE OVER FISH Cream of Carrot Soup (or other veg.) 2 onions 2 ½ quarts water 1 pound carrots 4-5 potatoes 1 teaspoon salt Dice onions. Peel and slice carrots and potatoes. Simmer in salted water in 3-4 quart pot for about a half hour or until vegetables are soft. Then blend soup in blender on "puree" until thick. Serves 6-8. Variation: Substitute butternut squash or sweet potatoes for carrots.

Hamburgers 2 pounds chopped meat 2 medium potatoes, grated 1/2 small onion, diced 1 egg 2 teaspoons salt Chicken fat or oil for frying Mix first five ingredients in bowl. Form into patties and place in hot oil in large frying pan. Fry until crisp on both sides. Yields 1 dozen. Marinated Chicken 2 chickens, quartered 1/2cup wine juice of 2 oranges juice of 2 lemons 2 tablespoons olive oil 2-3 large onions, sliced 10 potatoes, halved Clean chickens and place in large pot, upside down. Mix wine and juice and pour over chickens. Cover and marinate in refrigerator overnight. Remove chicken from pot. Pour juice into container and set aside. Coat bottom of Dutch oven with olive oil. Add layer of sliced onions and potatoes. Top with chicken. Pour half of marinade over chicken. Cook over low flame, checking frequently and adding water as necessary, to prevent sticking. Mix remaining marinade with 1/2 cup water and pour over chicken ten minutes before end of cooking. May also be baked in oven following the above instructions, at 350° for 1 1/2 hours. Serves 6-8. Meat Pie 6-7 hard boiled eggs 6 potatoes, boiled and mashed, 2 eggs, beaten 1/2 teaspoon salt 3 tablespoons olive oil or chicken fat Meat: 2 pounds chopped meat 1 large onion pinch of salt In separate pot, boil eggs to hardboiled. Set aside. Boil and mash potatoes with eggs and salt. Set aside. In frying pan, brown onion and chopped meat. Grease 'wonder baker' with olive oil or chicken fat. Put chopped meat on bottom of pot. Peel and slice hardboiled eggs for second layer. Top with mashed potatoes. Cook over low flame for 1 hour. Scoop out carefully so layers do not lose shape. May also be baked in large baking pan at 350°. When baking you may want to add an additional layer of mashed potatoes on the bottom of pan. Serves 6.

Apple Sponge Cake 7 eggs separated 1 cup sugar Juice of 1 lemon (3 tablespoons)

1/2 cup hot water 3/4 cup potato starch 1/2 cup ground nuts 2 apples, sliced thinly (OR GRATED?) Separate eggs. Beat whites until stiff with 1/2 cup sugar. Set aside. Mix egg yolks, 1/2 cup sugar, lemon juice, water, potato starch, and nuts. Fold in egg whites. Add sliced apples last. Bake in greased wonderbaker for approximately 45 minutes over very low flame. Invert over bottle to cool. Meringue Drops 4 egg whites 1/2 teaspoon salt 1 cup sugar 1 cup chopped nuts Beat egg whites until stiff. Gradually add sugar and salt. Fold in chopped nuts and mix with spatula. Drop by the teaspoonful onto a greased cookie sheet or foil pan. Bake at 250 for 50-60 minutes. Passover Sponge Cake 7 eggs, separated 1 whole egg 1 cup potato starch, sifted twice Juice of 1/2 lemon 1 1/2 cups sugar Separate eggs. Add the whole egg to yolks, then beat whites until stiff gradually adding sugar. Set aside. In separate bowl, beat yolks. Add lemon juice. Gently fold yolks into whites. Gradually fold potato starch into batter. Pour into ungreased tube pan and bake at 350 for 1 hour and 10 minutes. Invert cake to cool. ....... Here are two potato starch-less cakes. Guaranteed delicious. Chaya Sarah Silberberg Nut Cake 2 7 oz. packages ground nuts 9 eggs, separated 1 1/2 cups sugar 2 Tbs oil 1 tsp lemon juice Make a stiff snow with the egg whites. Beat yolks with sugar until pale, creamy, and thick. Beat in oil and lemon juice. Fold yolks into whites. Fold in nuts. Pour into greased tube pan. Bake in preheated oven at 350 for 1 hour. Open oven door and let cool in oven 10 minutes before removing. Pray that the cake doesn't fall while cooling (but even if it does, it still tastes great). Tishpishti (tastes a little like baklawa, very sweet) 2 cups sugar 2/3 cups oil

12 eggs 1/2 cup orange juice 4 cups ground almonds 4 cups chopped walnuts Syrup 1 cup sugar 1/2 cup lemon juice 3/4 cup water Cream sugar, oil, and eggs until thick and pale, 5-10 minutes. Add orange juice and nuts. Pour on greased cookie sheet. Bake in preheated 350 oven around 35 minutes. Meanwhile, bring syrup ingredients to boil, then simmer 15-20 minutes, until slightly thickened. Pour over hot cake. Cooked chicken can also be ground up, finely chopped, or just smushed by hand with chopped onions, grated potato, and egg, and fried as chicken burgers. Makes a good lunch food. Also, you can save all your leftover chicken and meats, mix with lots of fried onions, make blintz bletlach (if you don't use potato starch, make thin fried egg "pancakes"), and voila! you have blintzes

Pesach Recipes and Menu Ideas
Fish 1. 2. 3. 4. 5. Fried Gefilte in homemade Tomato Sauce Boiled Gefilte fish loaves Boiled Gefilte fish balls Gefilte and salmon jellyroll style with dill and chrayannaise dressing Defrost the gefilte fish rolls, flatten into a 9x13 pan (2 rolls per pan), top with fried onion and chopped tomato. Bake covered at 350 till tomato dryish and not juicy (1-1 1/2 hr). 6. Tri-colored gefilte fish slice with dill and chrayannaise 7. Sweet and sour salmon: substitute lemon juice for the usual vinegar 8. Salmon fillet—slice through all way except skin, then it’s easier to divide the portions after it’s cooked (without flaking). Lemon juice/salt. 400, 20 min. or till opaque. 9. Whitefish, rainbow trout, etc.—bake plain with some lemon juice, salt; or top with pureed peeled tomato and fried onion, and bake at 400 (watch carefully because cooks quickly). 10. Trout or Salmon Almandine -- Broil fish with lemon juice, salt, and freshly ground pepper. Sauté almonds separately. Top fish with the almonds. 11. Lox. To make lox or any other salted fish -- Use firm fish (salmon for lox.) Clean and cut in

half, removing the center bone. Leave the skin on. Salt well on both sides, and leave covered in the refrigerator 24 hours or so (more time = more salty.) Rinse off the salt. Slice with the skin on and serve. Soak in water a little if too salty. (For a more gourmet taste, after Pesach, add a little sugar, crushed pepper, and fresh dill when leaving in the fridge.) 12. Boil carp steaks with potatoes, onions, carrots and a little bit of salt. Can add beets and lemon juice to jazz it up a little. Cook for 30 - 45 minutes. 13. Gefilte fish 1 Kg fish – minced (hake or others) 2 large carrots – minced 2 onions – minced 1 egg 1 Tbsp. Salt This recipe can be tripled, quadrupled etc. 14. Wrap individual portions of Salmon in baking paper - not wax paper. Leave some space but wrap it so that no air can escape. Before wrapping, put some slightly sautéed vegetables underneath, i.e. onion, carrot, leek, zucchini, and celery. Sprinkle with salt and wrap. Bake at 350 for about 20 - 25 minutes. The fish cooks in its own steam and it’s delicious. Unwrap just before serving. (During the year can put a dab of margarine and fresh herb, i.e. dill, basil on it too) 15. Steam the salmon in water with a bit of salt and lemon until the fish flakes. Done when the dark pink color becomes light pink. Prod with a fork to see if it’s done all the way through. Remove with slotted spoon. Don't put too many pieces in pot - otherwise it will break apart. Alternatively, you can bake it in the oven. This is served cold. Soup & Accompaniments 1. Pumpkin Soup and Potato Leek Soup - can be served side by side in one bowl - looks beautiful 2. Creamy Vegetable Soup (butternut squash, zucchini, potato, etc.). Fry onion, carrot, vegetable, add salt, water, cook, puree. 3. Chicken soup ideas: a. Serve with a lot of vegetables b. Nicely cut carrots and parsnip inside with spring of dill c. Slice the carrots and cut with mini cookie cutter in shape of flower 4. Egg "noodles" -- Beat eggs with a little water and salt, then make blintz type bletlach in a large frying pan. They should be very thin. Lightly grease the pan between each one. Other recipes add some potato starch. Make a stack of them, roll them up, and cut as thinly as possible -- a good knife helps. 5. Add grated potatoes with eggs and use to make egg drops. 6. Matzah ball look-alike ¼ of a chicken ground 1 grated potato (drained) 2 or more eggs separated Salt to taste Beat egg whites to a snow and mix other ingredients. Add egg whites until the mixture is a bit fluffy but stiff enough to make balls. Form balls and drop into rapidly boiling water. Lower flame and cook for ½ hour.

Chicken / Meat
1. Warm up chicken from soup together with baked chicken - takes on the flavor.

2. Chicken with wine and oranges 3. Roasted Chicken 4. Jam Chicken 5. Pineapple Chicken 6. Coated Chicken (potato starch) 7. Chicken Breasts in Wine Sauce 8. Broiled Chicken 9. Turkey Breast 10. Coat the chicken in potato starch, fry it, and then bake it with wine and vegetables. 11. Chicken with duck sauce with grilled slice of orange underneath for look. 12. Ratatouille chicken: Chop - eggplant, zucchini, onions, and tomatoes. Brush chicken with olive oil, top with vegetables and sprinkle with salt. Cover and bake. 13. Leave the skin of the thigh attached to the pulke, and stuff it with stuffing (a potato kugel mixture, or add carrots and ground nuts, etc.) Looks like a quartered chicken on the plate, but more economical. The dark meat from the thigh can then be ground for patties or used in a stew, etc. 14. Brisket 15. Goulash 16. Tongue 17. Burgers 18. Flanken 19. Steaks 20. Chopped Liver 21. Chinese beef 22. Meat (shoulder roast, eye chuck): in pan—scatter onion, carrot, parsnip in bottom, roast on top, salt, and drop of water or wine. Seal tight 350, turn every so often. Around 1 hr/lb. On stove: drop of oil in pot, and sear roast on all sides on med-hi. Remove roast, and fry onions till translucent. Add carrots, parsnips, meat, semi-sweet wine (1 c. wine/4 lbs. Roast), and cover, turn on low, and turn meat every ½ hr-45 min. 23. Fry lot of onion, add stew meat, and cook long time till soft and juicy 24. Meatballs (for sweet/sour, add lemon juice and sugar)—meat, egg, salt, potato starch (2 Tb/lb meat), grated onion, grated carrot. Cook in water. Can add to water: fried onions and pureed raw tomatoes 25. Potato/Meat Loaf Roll. Chopped meat, mashed potato mixed with fried onions, and salt to taste. Spread a sheet of foil on a countertop or table. Spread the meat about ½” thick, spread potato mixture thinner than meat and roll like jelly roll. Use the foil to help slide and then pull it away. Wrap in foil and freeze until semi frozen. Slice while frozen with a sharp knife and bake on greased tray. Broil on medium heat or bake for about 25 minutes. Can be prepared in advance and defrosted partially to cut and bake when needed. A pretty variation of Shepherd's Pie.

Kugels
1. 2. 3. 4. Potato Kugel Zucchini kugel Sweet potato/orange juice kugel Baked potato kugel - mashed potatoes, eggs and onions. Bake until brown. Variation: make second layer with same mixture using mashed sweet potatoes. 5. Apple kugel (with whole eggs, not egg whites)—can freeze raw and stick straight in oven.

Salads 1. Romaine lettuce, orange segments, cubed jicama, avocado cubes, red onion. Dressing: olive oil, salt, lime juice 2. Cucumber salad 3. Tomato Salad 4. Coleslaw salad 5. Avocado with egg 6. Beets, orange, purple onion on Romaine 7. Romaine, purple onion, avocado, mango, orange, roasted almonds 8. Grated cucumber and carrot, lemon juice, salt, oil 9. Egg salad with fried onions 10. Grated kohlrabi and carrot—oil, salt, lemon, (mayo) 11. Carrot salad with pineapple 12. Chatzilim with homemade mayonnaise and lemon 13. Endivia salad 14. Guacamole 15. Asian salad- strawberry, mango salad with almonds and balsamic dressing 16. Broccoli salad 17. Potato Salad 18. Kohlrabi Slaw 19. Turnip Relish 20. Tossed salad 21. Hearts of palm and spinach salad 22. Carrot salad with freshly squeezed orange and lemon juice. Add some liquid sugar if the carrots need. Salad is juicier and tastier if some more juice is added just before serving. 23. Vinaigrette - beets, potatoes, carrots (each peeled, boiled and cubed) and diced onions. Dressing: lemon juice, salt, a bit of beet juice, sugar (optional) 24. Cooked beets and onions thinly sliced. Dressing: lemon juice, salt, a bit of beet juice, sugar (optional). Variation: Skip the onions to make it more of a sweet salad. Side Dishes 1. Mashed Potatoes 2. Roast Potatoes 3. Fried Potatoes 4. Sweet Potatoes 5. Sliced grilled potatoes 6. Tzimmes - sweet potato, carrot, and pineapple. 7. Roast Yucca veggie/starch 8. Mashed Yucca 9. Carrot Zucchini Julienne 10. Zucchini Tomatoes 11. Eggplant Tomato Zucchini 12. Butternut squash: Peel, cut into desired shape and sprinkle with sugar water, and bake 13. Layered butternut squash, sweet potato, apple (can freeze raw and then stick right in oven) 350 14. Stir-fry vegetables 15. Carrots and parsnips in sticks—toss in oil and salt. Roast in oven till crunchy 16. Asparagus with lemon zest on top 17. Mango Verde:

Buy mangos not ripe (as green as possible). Peel and cut into french fry size sticks, or peel with a peeler until there is no mango left to peel. Mix with lemon,

salt and pepper (optional).
When using the peeler method it is more like a salad; chopped onions and slivered almonds can be added. 18. Mango Salsa Ingredients: 1 Medium Red Onion 3 Mangos 4 Medium Tomatoes Salt and Lemon Juice Cut everything very small (even smaller than Israeli salad) Mix together. Puree half of the mixture and add to the rest. Add sugar to taste. This goes great on steamed salmon served on a bed of lettuce. 19. Platanos; a. Patacon: Plantains - unripe and very green. Cut into 1” chunks and fry until golden on both sides. Smash each chunk between two plates until it’s a bit less than ¼” inch thick. Fry again and sprinkle with salt. Typically eaten plain - tastier as soon as it comes out of the pan, or with cheese. b. Green plantains can also be sliced very thinly, fried and sprinkled with salt as "chips". c. Ripe plantains can be sliced diagonally into ¼” slices and fried too. When ripe they have a sweet taste. Unripe, a starchy taste. d. Ripe plantains can also be peeled, cooked and mashed for a baby at the "baby food" stage. It is naturally sweet and high in potassium.

Desserts
1. Sugar nuts 2. Praline—melt sugar till brown (stirring whole time), pour onto greased foil tray. Cool, crush in processor and sprinkle over ices, fruits, etc. 3. Poached Pears in Wine: pears, sweet red wine, sugar—cook on stove 4. A fruit salad without the charoses fruits 5. Make the egg “noodles” in a smaller pan, makes a very elegant dessert rolled like blintze with a fruit and wine sauce and toasted nuts 6. Piece of chocolate cake and scoop of sorbet or pour chocolate syrup over with fresh berries and/or strawberry sauce. 7. Sorbets a. Flavored sorbet—lemon, lime, orange or even melon flavored—in a pretty champagne-style cup, with a mango sauce over it. (Simmer mango pieces with water and sugar until it becomes really thick.) b. Mango and raspberry sorbet with kiwi sauce, mint leaf and fresh berries (blueberries and raspberries) c. Kiwi Sorbet: Puree kiwis with sugar syrup to taste. When it's nearly frozen (stir it several times,) beat the mixture with 1-3 egg whites. Try a small amount, and if it doesn't whip up nicely, add another 1 or more. Works well with any pureed berries or many fruits. Re-freeze. d. Sorbet 2 egg whites 1½ C sugars & 5 Tbsp. water or ¾ C liquid sugar 2 C fruit juice any flavor (orange, lemon, grape, mango, kiwi - just peel and puree fruit in a juicer)

Beat whites and sugar for 7 minutes. Add 2 cups of juice and beat. Freeze. Take out every few hours and beat again. Do at least 3 times for a smoother and creamier texture. 8. Ice cream: 9 Eggs separated 1 C Sugar (if using boiled sugar put less) ½ C oil (optional) 1 Tbsp. Coffee (or 2 Tbsp. lemon juice or 3 Tbsp. orange juice) ½ C chopped nuts 1 tsp. Sugar Beat egg whites until foamy. Gradually add half of sugar, beating until stiff. Mix egg yolks with the rest of the sugar, oil, and coffee. Gradually fold beaten egg white into yolk mixture. Pour into 9x13 inch pan. Combine chopped nuts with sugar and sprinkle for topping. To avoid ice cream from settling, freeze container for 15 minutes prior to freezing the ice cream. 9. Coffee or Coffee Burnt Almond Ice Cream Boil 1 quart of sugar syrup and 4 Tbsp. coffee powder. Mix ½ C. potato starch with around ½ C of cold water until it's dissolved, and stir into boiling coffee syrup. It will become very thick. Remove from burner, and let cool off a little. For EACH 2 cups of this mixture add 2 eggs and 7 oz. oil into a blender, on high speed. It will be somewhat thick, but NOT very thick like mayonnaise. Freeze. Optionally add some chopped almonds toasted in the oven or in a dry frying pan (watch them that they don't burn!) 10. Coconut Ice Cream

Use 1-quart sugar syrup, 1 fresh coconut shredded, ½ C potato starch dissolved in ½ C cold water. For each 2 cups add 3 eggs and 7 oz. oil and blend on high speed in blender.
If the mixture is extremely thick, put the eggs in the blender BEFORE the 2 cups of thickened syrup. Try other flavors -- blend in fresh fruits, cinnamon, wine syrup, etc. Serve the ice creams on a meringue circle with pineapple sauce. 11. Sauces: Fresh-diced pineapple boiled in sugar syrup and thickened with a little potato starch. Variation: no starch. Blend fresh pineapple with a little sugar syrup, and possibly a dash of cinnamon or nutmeg. Fresh strawberries blended before Pesach with sugar or sugar syrup and a little red wine. Fresh kiwis blended with sugar syrup. 12. Meringues: Beat 4 egg whites with a pinch of salt until stiff, gradually beating in 1¼ C sugar. Drop by spoonfuls, or cut out the corner of a Ziploc bag, to pipe out rings, etc. Bake on parchment paper at 200 degrees or less F. for 1 hour or more till crispy and white. Turn off oven and leave it there another ½ hour. Can also make layers of this meringue, and make the top layer a lattice or lacy design. Fill for a beautiful dessert. 13. Australian Pavlova. (Like a crispy meringue on the outside with a soft marshmallowy center.) Preheat oven to 350 degrees F (220 degrees C.) Beat 16 egg whites and a good pinch of salt until stiff. Slowly add 4 cups sugar until mixture is thick and shiny and sugar is dissolved. Gently stir in 4 tsp. lemon juice and 4 Tbsp. potato starch. Pour into a large baking pan lined with parchment paper. Lower heat to 180 degrees F. (100 degrees C.) Bake 1¼ hour. Don't fill until serving time.

This is traditionally served with whipped cream and fresh fruits. Pour lemon sauce over each slice, and serve with sliced bananas, kiwis, and mandarins. Lemon sauce: Beat 12 yolks and 2 cups sugar over a double boiler 50 minutes till very thick. Towards the end, beat in lemon juice to taste. 14. Almond Biscuits 8 oz ground almonds 8 oz caster sugar 3 egg whites Beat egg with fork. Mix rest of ingredients. Line flat pan with baking paper. Wet hands to shape. Bake at 370 for @ 20 minutes 15. Banana Nut Cake - Makes 9” square pan 4 eggs separated 1 Tbsp. lemon juice 2/3 Cup sugar ½ Cup potato starch 1 Cup mashed bananas ½ Cup chopped nuts/walnuts Beat egg yolks with sugar. Add everything besides egg whites. Beat egg whites. Fold into batter. Bake at 350 for @ 35 minutes 16. Nut Cake 8 eggs separated ¾ Cup sugar ¼ Cup sugar 8 Tbsp. potato Starch 3 Tbsp. potato Starch 6 Tbsp. ground nuts Beat yolks with ¾ cup sugar. Add 8 tbsp. pot. Starch. Beat whites with ¼ cup sugar. Fold in together. Mix nuts with 3 tbsp. Starch. Add/fold in. Bake 350 for 40-50 minutes 17. Hazelnut Cake 5 eggs separated 6 Tbsp. Sugar 8 oz ground hazelnuts 1 Tbsp. lemon juice 1 grated apple Beat yolks and sugar. Mix all but egg whites. Beat egg whites. Fold in. Put in 9” square pan and bake at 350 for 35 minutes.

Others / Tips
1. Chop up and fry a whole bunch of onions in oil / schmaltz. Freeze in small Ziplocs. They freeze excellently and then can be defrosted and heated up over Yom Tov. 2. Buy a new water spray can and fill it with oil - good substitute for PAM. 3. Boil down a concentrated tomato puree before Pesach and use it in many recipes. 4. To make ketchup, add salt, pepper, sugar, cloves or allspice, pureed onion, and a little lemon juice to some tomato puree, and boil it further.
cake recipe 8 eggs, separated, whites beaten beat yolks with one cup sugar [i have very thick wettish sugar, its not liquid ] add 1 1/2 cups ground nuts then a mashed banana- this is to bind the cake but it does work without

then gently add egg whites some times the eggs sink to the bottom, i cant determine just what causes that, probably something to do with the beating and/ or temperature, but it still tastes good, everyone eats it !

stir fry (cut up chicken breast with vegetables - courgette, carrots, onions, eggplant, whatever works) It is a lot of work to cut up all the vegetables so allow time but it is easy to heat up in big pots or skillets.
This cake is so delicious, and its the best pesach cake. 10 eggs separated Beat egg whites and add 1/4 c sugar yolks 2 c ground walnuts 1 1/4 c sugar 3 tbsp. potatoes (cooked and mash with a fork) Mix yolks and then fold together with the egg whites. bake on 350 for about an hour in a 9X13 foil pan. Another great recipe is for a cheese cake cheese cake 1 lb. farmer cheese 3/4 c sugar 3 eggs 2 tsp sour cream mix altogether and bake in a pan that is about half of 9X13, i don’t know the exact size, bake it in a toaster oven for 25-30 mins, and you have a great cheese cake. **important** The nut cake cannot be eaten the first 2 days of pesach, b/c there is nuts in it and we dont eat nuts till after the sedorim. Also, these 2 cakes happen to freeze very well. OH, HOW STRANGE Pesach is . . . Here is an item which you can either bake into a kugel Or freeze and it is ices! The proportions don’t matter . . . Meaning, 5 bananas or 7 – it doesn’t matter. 12 egg whites or 8 – whatever you put in will work. Beat the egg whites until stiff Add wine if you like; Blend bananas (I put 1/2 fresh pineapple in one batter, as well) Either bake for about 25 minutes for a ‘dessert kugel’ Or freeze for ices. Chag kosher vsamayach. Chaya Teldon

MAYONNAISE 2 eggs – beat well Slowly drizzle in 3 cups oil (I used cottonseed) add 1tsp salt 2 tsp sugar 4 tsp lemon juice It came out great!! If you want to make a larger quantity use 4 eggs and 5 cups oil

Citrus salmon

Moroccan fish

Mango salsa Red cabbage salad Babaganoush Chicken soup

Salmon Lemons Grapefruits Oranges Tilapia Tomatoes Jalapeno peppers Onions Mango Tomato Red onion Cabbage Oranges Eggplant Eggs Oil
Chicken Parsnip Carrots Onion Parsley root Sweet potatoes

Chicken balls

Chicken breast Egg whites

Flower shaped carrots Gazpacho Tomato sauce for inner swirl Chicken Marsala Pot roast

Individual potato & zucchini kugels Tzimmes Ratatouille Broiled yellow squash Mango sorbet Lemon sorbet Strawberry sauce

carrots Cucumber Tomatoes onions tomatoes chicken Chuck roast Potatoes Carrots Sweet potatoes Potatoes zuchini Carrots Pineapple Sweet potatoes Eggplant Zucchini onions Yellow squash mangoes lemons strawberries

B”H Pesach Menus: First Days: Seder 1 Fish rolls cooked Homemade G. fish Cuke salad Chicken soup Butternut soup Chicken orange Potato Kugel Stewed zucchini Roasted veggies Lemon orange sorbet Shabbos: Friday Night Fish rolls cooked

Lunch 1 Fish rolls cooked Homemade G. fish Cuke salad Guacamole Meat loaf Potato balls Stir fry Baked pears

Seder 2 Fish rolls cooked Homemade G. fish Cuke salad Chicken soup Butternut soup Chicken - orange Potato Kugel Stewed zucchini Roasted veggies Strawberry ices

Lunch 2 Fish rolls cooked Homemade G. fish Cuke salad Guacamole Meat loaf Potato balls Stir fry Baked pears

Shabbos Day Fish rolls cooked

Homemade G. fish Cuke salad Chicken soup Butternut soup Chicken in wine Potato Kugel Stewed zucchini Roasted veggies Lemon orange sorbet Second Days: Night 1 Fish rolls cooked Homemade G. fish Cuke salad Butternut soup Chicken orange Potato Kugel Stewed zucchini Roasted veggies Lemon orange sorbet

Homemade G. fish Cuke salad Beet salad guacamole Cholent Schnitzel

Lunch 1 Fish rolls cooked Homemade G. fish Cuke salad Guacamole Beet salad Meat loaf Potato balls Stir fry Baked pears

Night 2 Fish rolls cooked Homemade G. fish Cuke salad Chicken soup Matza balls Chicken orange Potato Kugel Stewed zucchini Roasted veggies Strawberry ices

Lunch 2 Fish rolls cooked Homemade G. fish Cuke salad Guacamole Beet salad Meat loaf Potato balls chremslach Stir fry Baked pears

Other: Applesauce Sugared almonds Roasted salted nuts

Chol Hamoed Hamburgers French fries Mashed potatoes Veggie soup

Menu Ideas:
Fish: • • • • • homemade gefilte fish rolls baked salmon with orange juice Sweet and sour salmon Broiled fish fillets Salads: • cucumber salad • beet salad • guacamole • vinaigrette • avocado/ mango • egg salad (163) Soups: • chicken soup • pureed butternut • pureed zucchini • veggie soup • egg lukshen

Chicken/ Meat: • Schnitzel (dipped in egg, crushed nuts) • chicken l’orange • chicken in wine • Meat loaf • Shepherds pie • Roast • hamburgers

Side Dishes: • Stir fry (carrots, Zucchini, onion 175) • Potato Kugel • Zucchini kugel • Fried potatoes • Mashed potatoes • Apple Chremslach • Stewed zucchini • Roasted veggies • Potato balls 187 • French fries • Matza brei •

Desserts: • Applesauce • Strawberry ices 218 • Apple/nut crisp • Lemon orange Sorbet 220 • fruit salad • sugared almonds • baked pears 215

for fish, ceviche is always good easy and streches, and does not take up a fire also if you bake or cook the mixture in a tomatoe sauce and shape in small balls, looks nice and streches on a slice of pineaple slightly boiled in sugar water scoop a ball of sweet potatoe, easy and elegant

stir-fry with eggplant, zucchini and tomato or carrots and red onion, the eggplant has a peppery taste to it and ads a lot to a stirfry. do turkeys in advance. Pour wine or orange juice over them before cooking in oven so there is no issue of eating "roasted meat at the seder. Carve and store in foil containers, pouring some of the pan drippings over the meat for flavor. Can be warmed in the oven ( or for leftovers, with some onion in a frying pan). Great way to make the turkeys without using up lots of precious oven time before Yom Tov: Put a turkey in the oven covered over night before going to bed on very low flame ( about 200)-- when you wake up in the morning, uncover and turn up the heat slightly to brown it.

Carve when cool. Gives a great sense of accomplishment to get this done while you sleep. Option II: ( more work but very good and can be served cold if you have no oven for Pesach use) : I serve shnitzel-- I fry it up evening of Bedikas Chametz, dipping first in Potato starch and then in beaten egg seasoned with a bit of salt and pepper. ( Also easy for kids and guests to snack on erev Pesach, so they are not starving and cranky by the time you get the seder.) two tone meat rolls with ground meat in the middle of chicken cutlet and rolled up. Baked with lots of onions and different fresh juices. I just made a batch of shnitzel with ground nuts. You could grind them in your food processor and make chicken-sheperds pie or make chicken-balls boiled, fried whatever. Someone told me, but this Í haven't tried--you could fry onions and blend them together with bits of boiled chicken from soup, it becomes like a paste. Then you spread it on the cutlet and roll it up and bake

HINTS:
squeezing out the natural juices of the potato after grating helps to prevent it from being brown. I tried it and it works, I did it with my hands: I took a bunch of potatoes, squeezed and put in another bowl, you can try a strainer. Also after that I put it in a real Tupperware container and it stayed white.
squeeze a few drops of lemon on the “batter” a couple of times b4 baking them and they’ve stayed white , I do this during the year as well and it does help. It does not change the taste as long as you don’t over use the lemon. Sugar: one litre of water to 5 kilos of sugar. After u have filtered it mix it a bit. Otherwise the suger sinks to the bottom and as u said, crystallizes. The more u mix, the thicker it will be so dont do too much.

MIXING ONIONS INTO POTATO KUGEL BATTER SLOWS THE DARKENING!
YOU CAN ONLY COOK ON CHOL HAMOED FOR CHOL HAMOED OR FOR YOM TOV, YOU CANNOT COOK ON CHOL HAMOED FOR AFTER YOM TOV. You can cook large quantities for yom tov, and if its left over than you use it.
Recent regulations require eggs to be stamped, identifying their origin. It has been established in the case of some European eggs, particularly from Belgium, that the ink used for the stamping includes alcohol which is of Chometz origin.

If you whip up the whites with HOT liquid sugar,then the whites wont fall. the key to all great tasting meat,is to cook it in a pot on top of tons of diced onion,saueed in a little bit of oil, (garlic too,not sure about garlic and pesach),and NO WATER, only add a cup or sotowards the end if it starts sticking to the pot or burning. At least 2 and a half hours over a small flame.

...gefilte balls for pesach with whitefish and salmon. I usually freeze the mixture ready as I have to make more than 600 balls, the amount grows with the years. I put cooked potato in the mixture and salt, carrot, celery and onion.
the trick to good geffilte fish rolls is to add alot of sugar and tons of onions at the bottom and add salt, but make sure tons of onions and sugar

Carrot salad - I shred the carrots and (liquid sugar if needed) The trick is not to add the fruit juice until right before serving. So when its in the serving bowl I scoop out an orange (# depends on amount in bowl) pulp, juice etc. I add a bit of lemon juice and serve.
Bake the fish. We used salmon and trout, salt, pepper and sugar. We froze the baked fish and it was fine. Gefilte fish (fried?) Tomato salad Chatzilim Onion gefilte fish Onion chicken Chremslach Ginger chicken Apple kugel Mashed potato kugel Poached pears Avocado salad Mock liver Chopped liver Cholent - meat - kugel Potato knishes Zucchini Kugel Sweet potato kugel Fruit salad Tishpishti Applesauce Pavlova

Pesach Recipe ideas

Fish 1. whitefish, rainbow trout, etc.—bake plain with some lemon juice, salt; or top with pureed peeled tomato and fried onion, and bake at 400 (watch carefully bec cooks quickly). 2. gefilte fish rolls—cook on stove or in oven (with bit of water, salt) covered at 350. Or defrost the rolls, flatten into a 9x13 pan (2 rolls per pan), top with fried onion and chopped tomato. Bake covered at 350 till tomato dryish and not juicy (1-1 1/2 hr). 3. salmon fillet—slice through all way except skin, then it’s easier to divide the portions after it’s cooked (without flaking). Lemon juice/salt. 400, 20 min. or till opaque. 4. Sprinkle fish w/ sauteed almonds.

Salads (no Romaine at seders)
1. Romaine-orange segments, cubed jicama, avocado cubes-red onion. The dressing for this is olive oil, kosher salt and lime juice. 2. beets, orange, pple onion on Romaine. 3. Romaine, cuke, tomato, pple onion, lemon juice, salt, oil 4. Romaine, pple onion, avocado, mango, orange, roasted almonds 5. cuke, onion, tomato 6. grated cuke and carrot, lemon juice, salt, oil 7. carrot, pineapple, sugar, lemon 8. avocado with egg 9. egg salad with fried onions 10.grated kohlrabi and carrot—oil, salt, lemon, (mayo) 11.baked eggplant, mayo, salt, lemon 12.sliced, broiled tomatoes and eggplant (brushed with oil). Mix with lemon, oil, salt. 13.cold ratatouille—onion, tomato, salt, oil, put in zucchini last, only cook till just done (or else it disintegrates).s Soups
1. egg "noodles" --beat eggs with a little water and salt, and then make blintz type bletlach in a large frying pan. Very lightly grease the pan between each one. Other recipes add some potato starch. Make a stack of them, roll them up, and cut as thinly as you're able. 2. Can make chicken soup early, take out veg and freeze only soup. When it defrosts, stick in thin carrot rounds (they cook very quickly). 3. Creamy veg. Soup (butternut squash, zucchini, potato, etc.). Fry onion, carrot, veg, you want, add salt, water, cook, puree. 4. Fake Matzo Balls: 1/4 of a chicken ground 1 grated potato (drained) 2 or more eggs separated salt to taste Beat egg whites to a snow and mix other ingredients. Add egg whites until you have a mixure that is a bit fluffy but stiff enough to make balls. Form balls and drop into rapidly boiling water. Lower flame and cook for 1/2 hour.

Side Dishes
1. 2. 3. 4. 5. 6. 7. 8. mashed pot w/ lots onions; turn them into blintzes blintzes with veggie filling roasted potatoes (oil, salt) potato kugel (bake till just light brown, then can freeze, and reheat to finish). tzimmes: sw pot, carrot, and pineapple. layered butternut squash, sweet potato, apple (can freeze raw and then stick right in oven) 350. apple kugel (with whole eggs, not egg whites)—can freeze raw and stick straight in oven. carrots and parsnips in sticks—toss in oil and salt. Roast in oven till crunchy.

Chicken/Meat 1. Ratatuille chicken (Chop eggplant, peeled zuchinni, onions and peeled tomatoes. Brush chicken with olive oil, top with vegs. and sprinkle with salt. Cover and bake.).

2. Meat (shoulder roast, eye chuck): in pan—scatter onion, carrot, parsnip in bottom, roast on top, salt, and drop of water or wine. Seal tight 350, turn every so often. Around 1 hr/lb. On stove: drop of oil in pot, and sear roast on all sides on med-hi. Remove roast, and fry onions till translucent. Add carrots, parsnips, meat, semi-sweet wine (1 c. wine/4 lbs. Roast), cover, turn on low, and turn meat every ½ hr-45 min. 3. Fry lot of onion, add stew meat, and cook long time till soft and juicy. 4. meatballs (for sw/sour, add lemon juice and sugar)—meat, egg, salt, potato starch (2 Tb/lb meat), grated onion, grated carrot. Cook in water (or add to water: fried onions and pureed raw tomatoes). Dessert 1. kiwi sorbet -- Puree kiwis with sugar syrup and nearly freeze it. Then beat in a few egg whites (straight into the puree, not separately.) It will fluff up. Re-freeze. Or: 2 egg whites, 1 1/2 cups sugar (3/4 cups liquid sugar) 5 tablespoons water (not if you're using liquid sugar) 2 cups fruit juice any flavor (orange, lemon, grape, mango, kiwi - just peel and puree fruit in a juicer) Beat whites and sugar for 7 mins. Add 2 cups of juice and beat. Freeze. Take out every few hours and beat again. Do at least 3 times for a smoother and creamier texture. Or: puree kiwis with sugar syrup to taste. When it's nearly frozen (you may want to stir it several times,) you beat the mixture with egg whites. Try a small amount, and if it doesn't whip up nicely, add another 1 or more. 2. flavored sorbet (lemon, lime or orange or even melon flavored) in a ty champagne style cup with a mango sace over it.(Simmer mango pieces with water and sugar until it becomes really thick. 3. pears, sweet red wine, sugar—cook on stove. 4. Applesauce 5. Ice cream: 9 eggs separated 1 cup sugar (if using boiled sugar put less) 1/2 cup oil(optional) 1 T. coffee (or 2 T. lemon juice or 3 T. orange juice) 1/2 cup chopped nuts 1 tsp. Sugar Beat egg whites until foamy. Gradually add half of sugar ,beating until stiff. Mix egg yolks with the rest of the sugar, oil, and coffee. Gradually fold beaten egg white into yolk mixture. Pour into 9x13 inch pan. Combine chopped nuts with sugar and sprinkle for topping. To avoid ice cream from settling, freeze container for 15 minutes prior to freezing ice cream. 6. Almond Biscuits 8 oz ground almonds, 8 oz caster sugar, 3 egg whites Beat egg with fork. Mix rest of ings. Line flat pan with baking paper. Wet hands to shape. Bake at 370 for @ 20 mins. 7. Banana Nut Cake Makes 9” square pan 4 eggs separated 1 tbsp. lemon juice 2/3 cup sugar ½ cup potato starch 1 cup mashed bananas ½ cup chopped nuts/walnuts Beat egg yolks with sugar. Add everything besides egg whites. Beat egg whites. Fold into batter. Bake at 350 for @ 35 mins. 8. Nut Cake 8 eggs separated ¾ cup sugar ¼ cup sugar 8 tbsp. pot. Starch 3 tbsp. pot. Starch 6 tbsp. ground nuts Beat yolks with ¾ cup sugar. Add 8 tbsp. pot. Starch. Beat whites with ¼ cup sugar. Fold in together. Mix nuts with 3 tbsp. Starch. Add/fold in. Bake 350 for 4050 mins. 9. Hazelnut Cake 5 eggs separated 6 tbsp. Sugar 8 oz ground hazelnuts 1 tbsp. lemon juice 1 grated apple Beat yolks and sugar. Mix all but egg whites. Beat egg whites. Fold in. Put in 9” square pan and bake at 350 for 35 mins. 10.

Extras 1. 2. 3. 4. sugar nuts juice to make lemonade, punch pitchers of water with slices of lemon, orange in them praline—melt sugar till brown (stirring whole time), pour onto greased foil tray. Cool, crush in processor and sprinkle over ices, fruits, etc. 5. mayo—use in potato salad, egg salad, avocado salad, or next to fish. 6. To serve on side of gefilte fish: chrain (after sedarim) or small spoonful of grated beets/lemon juice/salt. (to cook beets, bake them with drop of water covered in the oven at 350 instead of on stove. Same amount of time, but less mess).
About keeping fish fresh for a longer time - I learnen it from Mrs. Simone Gansburg. After cooking the fish (if you make fish balls) while still hot (make sure it's not too hot to handle it) put them carefully, into an airtight glass jar to the fullest capacity and pour some of the sauce over them. After covering, turn it upside-down and keep it like this after each use. It really helps. In general, during the year, I keep products (after opening) like cheese, pie fillings etc. upside-down in the refrigerator and it really stays fresh for much longer.

Can garnish duck sauce chickens with slice of grilled orange. Slice navel orange with or without peel. Pour some sugar over and broil until slightly burnt. When plate chicken pieces put slice on each. you could use liquid sugar as when you cook applesauce (only more sugar and less water) and it would be like putting duck sauce on shnitzel all year-it may stick a little which is no big deal either put foil under, grease underneath or bake first and then add. (I would bake with)