A FEW OF OUR FAVORITE THINGS

We asked some of our readers and contributors to share their favorite Pesach recipes with us. Happy cooking!
Pesach Cinnamon Crumb Cake
Chanie Grunberger

1 cup sugar
1 cup brown sugar
1 tsp. baking powder
1 tbs. vanilla sugar
1 cup oil
4 eggs
1 cup potato starch

1. Mix all ingredients.
2. Pour in 9×13 pan and bake at 350 for 20 minutes.

In another bowl mix:

2 tsp. cinnamon
1/2 cup oil (place oil in freezer for half hour before using, or use 1/2 cup margarine instead)
1/2 box of crumbled lady fingers
1/4 cup sugar
1/4 cup brown sugar

Mix all together and pour on top of cake.
Bake for an additional 35 minutes.
Enjoy!

Marinated Chicken
Tammy M.
1/4 cup brown sugar
1 tbs. soy sauce
4 tbs. sherry wine
2 tbs. oil
2 tbs. potato starch
1 tsp. salt
4 frozen garlic cubes
1 package of cubed dark meat cutlets

1. Mix all ingredients in Ziploc bag.
   Add cubed dark meat chicken cutlets and marinate for at least 2 hours.
   Place on grill or in grill pan until fully cooked (about 15 minutes).

French Roast

3 onions, chopped
3 cloves garlic
1 cup brown sugar
1 cup ketchup
1 cup water
2 tbsp vinegar
1 tbsp. soy sauce
2 tsp. apricot jam
package of French roast

1. Marinate overnight.
   Bake at 350 for about 3-4 hours until meat is soft. You can check for doneness by inserting with a knife and see if it goes in easily.

Matza Beef Lasagna
Ita Yankovich

Note: This recipe is gebrokts.

1 onion, chopped
7 cloves garlic, minced
1 jar marinara sauce
1 15 oz. can of tomato puree or sauce
1 lb. ground beef
onion powder
garlic powder
salt
pepper
olive oil
8 matzahs

1. Preheat oven to 375 degrees.
2. Brown beef in a big, deep frying pan.
   Sauté onion and garlic in a different frying pan.
   When beef is browned, add the jar of marinara sauce and the can of tomato puree and spices.
   When onion and garlic is ready, add it to the meat sauce mixture. Mix well.
   Coat the bottom of a 9×13 pan with a thin layer of sauce. Layer matzah and sauce, starting with matzah and ending with sauce on top.
   Cover well with aluminum foil and bake covered for 1 hour. Bake uncovered for a bit until it looks done.

Pesach Mac N Cheese
Ruchie Miller
Note: This recipe is gebrokts.
2 cups milk
1 1/2 c sour cream
1 (8 oz.) package shredded cheddar cheese
3 eggs
3 tbs. butter
1 tsp. salt
1/2 tsp. black pepper
3 cups matzah farfel
*1 tsp. fresh or dried basil
1 tsp. fresh or dried oregano
1/2 tsp. cayenne pepper or a few dashes of hot sauce
1/2 cup chopped fresh tomatoes
1 cup shredded kale
1/2 cup chopped mushrooms

• These are optional. You can add them in for extra flavor or nutrients or leave out.

1. Preheat oven to 350 degrees. Grease a 2-quart casserole dish.
2. Mix all ingredients except for the farfel in a large bowl until combined. Add farfel last and pour into dish.
3. Bake until top is lightly browned – 30-40 minutes.

Three-Layered Gefilte Fish

Heshy Silverman

Fish Mixture:

1 loaf of gefilte fish, defrosted
1 egg, beaten
1 tbsp. sugar
1 tsp. salt
1/2 tsp. garlic powder onion powder, pepper to taste
300 g. frozen spinach, defrosted (well drained or use 2 cooked mashed zucchinis, peel on, well drained)
3 carrots, cooked and mashed

1.Mix the fish with the rest of the ingredients. Put 1/2 of the mixture into a greased loaf pan. 2.Divide the remaining mixture in half. Mix one part with the spinach and the rest with the carrots.
3.Spread the spinach mixture on top of the fish layer in the loaf pan.

1. Spread the carrot mixture on top.
2. Bake at 350° for one hour.

EASY SHMEAZY PESACH COOKIES
Chaya Sara T.
2 1/2 cup powdered sugar
3/4 cup unsweetened cocoa powder
1/4 tsp. kosher salt
4 cold large egg whites
1/2 tsp.
pure vanilla extract
1 1/2 cup chocolate chips

Preheat oven to 350. Line two baking sheets with parchment paper. Grease lightly with cooking spray.
In a large bowl, combine powdered sugar, cocoa powder, and salt. Stir in egg whites and vanilla then add chocolate chips. (For shinier cookies, rest dough at room temperature for 20 minutes.)
Scoop tablespoon-size mounds onto prepared baking sheets and bake until set, 10 to 12 minutes. Let cool for about 5 minutes on baking sheet, then carefully transfer cookies to a cooling rack with a spatula to cool completely.