o a boil.
Break matzo crackers into small pieces, and place
ith parchment paper.
Arrange matzo crackers in a single layer on
ith aluminum foil. Place the matzo crackers in a single layer on
ot boiling. Pour broth over matzo pieces in a large bowl
Place the matzo crackers on a greased jellyroll pan,
beat until blended.
Wet matzo crackers so they are moist but
Cook onion, celery and almonds in the 1/3 cup chicken fat until vegetables are tender.
Add coarsely crushed matzos or farfel; brown lightly.
In a large bowl, combine the chicken broth, egg, 1 tablespoon peel, salt and pepper.
Add matzo mixture and blend well.
Let stand 15 minutes to absorb broth.
br>To the bowl of matzo, add eggs, 1/4 cup
eanwhile to make the matzo balls, combine matzo meal, egg yolks, butter
pepper, and seltzer . Stir in matzo meal. Cover; refrigerate at least
Preheat oven to 425 degrees.
In a large sauce pan, heat water, butter or oil, salt and sugar to a boil.
Remove from heat and add vanilla and cinnamon.
Stir in matzo meal and pecans until it forms a ball.
Add eggs to the dough mixture, beating thoroughly after each one.
Drop onto greased cookie sheets (makes 24 buns).
Bake for 25-30 minutes, bottoms and tops should be lightly browning. (Switch pans on racks at 15 minutes in oven if they appear uneven.).
Remove from oven and dust immediately with powdered sugar.
ookie sheet evenly with the matzo, breaking extra pieces, as required
et aside.
Place crushed matzo sheets in a bowl. Sprinkle
Heat the spinach in a saucepan with 1/2 cup of water, until completely thawed. Strain the spinach, reserving half the amount of liquid.
Crumble the matzo into a medium-size mixing bowl and pour the spinach and the remaining liquid over them. Mix thoroughly until the matzo are softened. Add the Parmesan, eggs, salt, nutmeg and pepper.
Heat the margarine in a 12 inch skillet and add the spinach mixture. Cook on medium heat, uncovered for 5 minutes on each side. Sprinkle with grated Parmesan and serve immediately.
To make the matzo ball dough using a food
hole matzo board. Briefly soak each matzo in water. Dry each matzo and
lend in bowl. Mix in matzo meal and leek mixture. Cover
ater or broth for firm matzo balls) to the eggs and
To make the matzo balls, stir together eggs, butter
Run a rolling pin over matzos to break up into small pieces no larger than 1/4\". Cook over medium-high heat in a dry saute pan or toast in a 300*F oven for 10 minutes. Transfer to a bowl.
Heat the olive oil in a saucepan and add cucumbers and peppers. Cook 1 minute over medium heat.
Turn off the heat and add capers, if using, and chives.
Toss in a mixing bowl with the toasted matzo. Add salt and pepper to taste. Serve at room temperature or slightly warm.