Special Recipes for Passover Span Generations
Posted on Apr 06, 2022
Gloria Markman’s Pesach Potato Kugel
(Barbara Markman Ezring’s mother)
We used to make this recipe. Over the years, we’ve adapted it and have cut the chicken fat.
4 peeled potatoes
1 tsp salt
1 egg, well beaten
2 Tbsp. matza meal
2 Tbsp. chicken fat
Small onion, grated
Grate potatoes into a bowl of ice water. Drain all liquid through a colander and add the rest of the ingredients. Mix well. Put the batter into a greased casserole; bake until well browned at 350°.
This is an adaptation of a recipe by Cindy Green of Congregation Beth El in Yardley, Pennsylvania, from the L’Dor v’Dor cookbook. From the Mind Over Platter cookbook of Ahavath Achim Sisterhood, 1966.
20 oz. (2 boxes) frozen chopped spinach, thawed and squeezed
20 oz. (2 boxes) frozen chopped broccoli (or broccoli florets, chopped)
5 eggs, lightly beaten
1 package onion soup mix (I used Goodman’s Pesach, to make it gluten-free)
1 cup mayonnaise (can be light)
1 small can sliced mushrooms, drained (optional)
Mix all together. Bake at 350° in an 11 by 14 pan (or thereabouts) for about 1 hour until lightly browned.
Legacy Stuffed Cabbage
From my grandmother, Anna Greisman, born in Austria.
2 cans of whole tomatoes
8 oz. can tomato sauce
1 diced onion
Brown and white sugar
3 lbs. ground beef or turkey
Either freeze the cabbage and thaw it with hot water in a bowl to sit before peeling the leaves off; or boil water and put the cabbage into the pot and cover for 7 to 10 minutes. As soon as you can pull a leaf off, take it out and place it in a different bowl. Remove as many leaves as fold easily and put lid back to soften the rest and keep checking so you can take as many leaves off in one piece as you can.
In another large pot put 1 can of whole tomatoes in with a diced onion and some loose cabbage cut up, and a little water (1/4 cup).
Salt and pepper the meat (egg is optional), sprinkle the converted rice in the meat and mix it in gently. Take 1 teaspoon of meat or slightly larger and form a ball and press it lightly to make it a bit oblong to place inside a cabbage leaf. Roll the sides in, then at each end, flap it over and place the cabbage roll on top of the sauce in the pot. Keep going until you have made all the cabbage roll,s and place them next to and on top of each other.
Pour the can of tomato sauce on top and one 8-ounce glass of water. Cook uncovered on a small flame, and when it boils add the following (mix all this together before pouring it on top of the rolls in the pot): The other can of whole tomatoes, 1/2 cup brown sugar, 1/2 cup white sugar, 1/2 teaspoon sour salt. Cover the pot and on a small flame cook for 3 hours. Enjoy this delicious meal with mashed potatoes or boiled potatoes.
Known in the family as Grandma Rae’s Pesach noodles. This recipe came from my mother, and it has become a family legacy tradition.
1 tsp. salt
2 cups cold water
1 heaping cup of potato starch
In a large bowl, whisk eggs, water, salt, and potato starch. Heat ½ tsp of oil in a 9” frying pan over medium high heat. Use a half measure of a 4-ounce soup ladle per crepe. Angle pan to cover the entire bottom with the mixture. When crepe pulls away, lift with spatula and flip. Do not overcook or allow to get too brown. Transfer to a plate. Remix batter well before frying the next crepe, as starch settles on the bottom. Add ½ tsp of oil to the bottom of the pan before each crepe. Stack crepes on a plate and refrigerate overnight. Roll 2 to 3 together tightly and slice thinly.Back to Chadashot