Passover Supper Recipes

• 2  pound Asparagus
• 3  tbsp Butter or Pareve Margarine
• 3  tbsp toasted Sesame Seeds
• 2  tbsp Kosher Salt
• 2  tbsp Lemon Juice
• Pepper to taste

• Cut out the bottom woody part of the asparagus stalk and wash them throughly.
• Now in a shallow pan add salt to a cup of water and put it on medium heat. Tip in the washed asparagus stalks and cover cook till soft or 10 minutes.
• In another pan melt the butter and fry the sesame seeds. Remove from heat. Add the add lemon juice and salt to taste.
• When the asparagus stalks are done, drain them and add into the pan with melted butter and seasoning.
• Toss it well to coat each stalk in the seasoning. Serve.

• 3 medium Potatoes
• 10 ounce Frozen Spinach, thawed, drained and chopped
• 3 Green Onions, chopped
• 8 ounce Ricotta cheese
• 1/2 Lemon, juiced
• 1 pinch Salt
• Pepper to taste
• 1 cup Mozzarella Cheese, shredded
• 4 Matzo Sheets

• Preheat the oven to 400 degrees F (200 degrees C).
• Place the potatoes in the preheated oven and bake for 45 minutes or until they turn tender.
• Cool, peel and cut the potatoes, into 1/4 inch slices.
• Reduce the oven temperature to 350 degrees F (175 degrees C).
• Take a bowl and stir together spinach, green onion, ricotta cheese, lemon juice, salt and pepper.
• Wet the matzo sheets, under warm running water, briefly on each side, to make them soft.
• Take a 9-inch square baking dish and place the wet matzo sheets in it, followed by 1/4 of the ricotta mixture.
• Follow with a layer of potato slices. Sprinkle 1/4 of the mozzarella cheese over the potatoes.
• Repeat the layers and finish with mozzarella cheese on top.
• Bake in the preheated oven for 35 minutes or until the cheese on top turns golden brown.
• Cut into squares and serve hot.

• 3 tbsp Pareve Margarine, melted
• 2 Eggs
• 1 cup Matzo Meal
• 1/2 tsp Salt
• 1/2 cup Water, or as needed

• Take a medium bowl and whisk together margarine and eggs.
• Combine the matzo meal and salt.
• Lightly stir in the egg mixture, until the liquid is absorbed and the meal is damp.
• Gradually mix in the water, so that the mixture holds together. Make sure that it is not too wet.
• Cover and refrigerate the mixture.
• Using wet hands, shape spoonfuls of the mixture into balls and put them back in the fridge. Do not pack the balls together too tightly.
• Bring a large pot of lightly salted water to a boil.
• When the water is at a full boil, remove the matzo balls from the refrigerator.
• Drop the balls into boiling water and boil for 15 minutes.
• Remove from water and serve with soup or cold milk.
• Do not let the matzo balls sit for too long or they will harden.

• 3 cups Matzo Farfel
• 2 Onions, chopped
• 1 pound Mushrooms, chopped
• 2 tbsp Vegetable Oil
• Salt and Pepper to taste
• 1 pinch Garlic Powder
• 1 tsp Dried Dill Weed

• Place farfel in a strainer and pour boiling water over it.
• In a large skillet, heat some vegetable oil and sauté onions and mushrooms in it.
• Stir in salt, pepper, garlic powder, and dill.
• Remove from heat and add farfel to the skillet. Mix well.
• Take a 8x12 inch baking dish and grease it.
• Place the mixture in the greased baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• Put the dish in the oven and bake for 1 hour.