April 6, 2012

Passover Greetings

Passover is such a special time at Aviv Centers for Living as we enjoy the seders and look forward to spring. Here are a few favorite recipes from the Woodbridge Cookbook.
Beef Brisket—Elie Noah, Woodbridge resident

5 lbs brisket
4 or 5 carrots cut in half
4 or 5 celery sticks cut into pieces
2 red, yellow, or green peppers cut in half with seeds removed
2 large onions, chopped
6 white potatoes cut into pieces
1 bottle of mild chile sauce
½ bottle of ketchup
½ bottle of good white wine
¾ cup water
Pierce brisket with fork and cook at 350 degrees covered for one hour.  Uncover and add remaining ingredients and keep basting until soft and tender (additional 3 hours)

Chocolate Passover Mandelbrot—A friend of Woodbridge
2 cups white sugar
1 cup pareve margarine
6 eggs
2 3/4 cups matzo cake meal
3/4 cup potato starch
1/2 teaspoon salt
1 cup chopped walnuts
2 cups semisweet chocolate chips
2 teaspoons white sugar
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
In a large bowl, cream together the 2 cups sugar and margarine until smooth. Beat in eggs one at a time, mixing well after each one. Combine the cake meal, potato starch and salt; stir into the creamed mixture. Mix in walnuts and chocolate chips. The mixture will be heavy. Form into 2 long oval loaves. Place onto the prepared baking sheet. Sprinkle the top with a mixture of 2 teaspoons sugar and cinnamon.
Bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

Passover Stuffed Cabbage—Sylvia Grace, Woodbridge resident

1 medium cabbage head, blanched
1 lb. lean ground beef
1 med. Potato, peeled and grated
1 egg
½ tsp. salt
1 onion, grated
1 carrot, grated
½ cup vinegar
½ cup brown sugar
2—8oz cans of tomato sauce
Dash of honey
Combine hamburg, potato, egg, salt, onion, and carrot.  Put a small ball of the mixture in each blanched cabbage leave.  Place stuffed cabbage leaves in a heavy pan and add remaining ingredients.  Cover and simmer for 1 ½ to 2 hours.   Hints:  This dish is delicious but tastes even better if it’s cooked the day before and then reheated.  Can also be cooked in a crock pot on low for 7 – 8 hours.   Serves 4 to 5.