Patch Picks: Recipes for Passover

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Passover Recipes: Passover will be here before you know it (April 18-25), and if it’s a special holiday in your house, you might want to start planning your menu now. Here are five easy recipes sure to please hungry family and guests throughout the day. And though these recipes are particularly suited to Passover, they can be enjoyed anytime by anyone!

Passover Granola

Ingredients:

    * 1/2 cup vegetable oil

    * 1/2 stick butter or margarine

    * 1/2 cup water

    * 1/2 cup brown sugar

    * 1/2 lb matzah farfel

    * 1/2 cup chopped nuts

    * 1 t cinnamon

    * raisins to taste

    * coconut to taste

    * dates to taste

Directions

In medium pan, heat oil then add butter. Melt, careful not to burn. Stir in water and brown sugar. Add and combine remaining ingredients. Spread on greased cookie sheet. Bake at 350 for 25 minutes. Turn over occasionally, making sure ingredients don’t burn. Remove, cool, and then store in a sealed container. Recipe can be doubled.

Broccoli and Carrot Vinaigrette

Ingredients:

    * 1 pound broccoli, cut up

    * 2 carrots, peeled and sliced

    * 1/4 cup olive oil

    * 2 T wine or cider vinegar

    * 1 T chopped chives

    * 1 t chopped fresh parsley

    * 1 clove garlic, minced

    * 1/2 t paprika

    * salt and pepper to taste

Directions:

Steam broccoli and carrots just until tender. Submerge in cold water and drain. While vegetables are cooling, whisk together remaining ingredients. Toss vegetables with dressing and chill in refrigerator until ready to serve.

Acorn Squash with Apple Stuffing

Ingredients:

    * 2 acorn squash

    * 2 T butter or margarine, melted

    * ½ t salt

    * ½ t cinnamon

For Stuffing:

    * 1/4 cup raisins

    * 1/4 cup sweet white wine

    * 3 medium apples

    * 4 T butter or margarine

    * 1/4 cup brown sugar

    * 1 T lemon juice

Directions:

Halve the squashes and scoop out seeds. Place squash on baking sheet, brush with melted butter and sprinkle with salt and cinnamon. Bake 30 minutes in 350 degree oven.

Meanwhile, soak raisins in wine. Peel and chop apples to 1/2 inch cubes. In small frying pan, melt butter and cook apples 3-5 minutes, until slightly softened. Stir in sugar and lemon juice.

Remove baked squash from oven. Drain raisins and add to apple mixture. Fill squash cavities with stuffing. Cover with foil and bake 20-30 minutes more or until squash is tender.

Passover Pot Roast

Ingredients:

    * 1 T olive oil

    * 4-5 lb beef brisket

    * 2 medium onions, sliced

    * 1 cup medium dry white wine

    * 1-1/2 cups water or stock

    * 2 cups mixed dried fruit (prunes pitted)

    * salt & pepper to taste

Directions:

Heat oil in a heavy pot and brown meat. Add onions & cook over medium heat until golden brown. Add wine, water or stock and dried fruit. Bring to simmer and add salt and pepper to taste. Simmer, covered, for 2-1/2 hours or until meat is tender. Remove roast and place on cutting board. Skim fat from pot and keep simmering over low heat. Slice meat and arrange on platter. Top with fruited gravy.

Date and Nut Squares

Ingredients:

    * 3 Eggs

    * 1/2 cup sugar

    * 1 cup chopped walnuts

    * 1 t cinnamon

    * 3/4 cup chopped dates

    * Juice of 1 orange

Directions:

Beat the eggs with the sugar. Mix in all other ingredients. Spread mixture on a greased 8-inch square baking pan. Bake at 350 degrees for 20 minutes. Cool, chill in refrigerator, and then cut into squares.