Looking for new and interesting Passover recipes for the meal and also
desserts. I would love to hear from you and direct mail is OK. TIA!
Peace and friendship,
Ellie

On Mon, 4 Apr 2005 09:36:43 -0700, wrote:

>
>Looking for new and interesting Passover recipes for the meal and also
>desserts. I would love to hear from you and direct mail is OK. TIA!
>Peace and friendship,
>Ellie


rec.food.cuisine.jewish gets a bit of traffic as Passover or the other
holidays approach. They have archived recipes at the link below,
though the archives have not been updated in awhile. Still, they are a
good start.

Boron

http://www.cyber-kitchen.com/rfcj/

Boron Elgar wrote:
> wrote:
>
> >
> >Looking for new and interesting Passover recipes for the meal and
also
> >desserts.
>
> rec.food.cuisine.jewish gets a bit of traffic as Passover or the
other
> holidays approach. They have archived recipes at the link below,
> though the archives have not been updated in awhile. Still, they are
a
> good start.
>
> Boron
>
> http://www.cyber-kitchen.com/rfcj/

More better: http://www.jewish-food.org/index.html#Recipes

Sheldon

On Mon, 4 Apr 2005 09:36:43 -0700, wrote:

>
>Looking for new and interesting Passover recipes for the meal and also
>desserts. I would love to hear from you and direct mail is OK. TIA!
>Peace and friendship,
>Ellie

I made this last year for Passover and everyone raved about it.

Passover Sponge Cake

Contributed by Carole D. Weiss


9 egg yolks
2 cup sugar
6 Tbs water
1/4 cup fresh lemon juice
3/4 cup unsifted matzo cake meal
3/4 cup unsifted potato starch
2 1/2 Tbs grated lemon rind
1/2 Tbs grated orange rind
9 egg whites
1/2 tsp salt



Mix together the egg yolks, sugar, water, and lemon juice. Beat
together at medium speed until light and fluffy, about 5 min.
Add the matzo cake meal, potato starch, lemon rind and orange rind
very gradually to the egg yolk mixture. Make the addition as if you
are shaking powder (this is the key to it not falling). It should take
5 minutes or more to add the dry ingredients to the egg mixture. (I
used a metal strainer to add the powdered ingredients).
Beat the egg whites and salt separately until the egg whites are just
a little beyond the soft peak stage.
Fold the egg white mixture gently but thoroughly into the cake batter.
Pour into an ungreased 10" tube pan. Bake on the middle rack at 350
degrees Fahrenheit for 1 hour or until the cake springs back when
touched lightly.
Cool completely inverted. Remove from pan when cool. Serve with big
red strawberries and whipped cream.


Servings: 10

Ginny