½   cup cold water
Pinch of salt
½   cup vegetable oil
1    tablespoon sugar
1    cup matzah meal
3    large eggs

Put water, salt, vegetable oil, and sugar in a saucepan and bring to a boil.  Beat in the matzah meal at one time.  Stir until it forms a ball and remove from the heat.  Set aside to cool.  Add the eggs, one at a time, beating well after each addition until all are well blended.
Drop by heaping tablespoons on a greased pan.  Dip your thumb in cold water and make a hole in the center of each.  Bake in a preheated 350° oven for 30 minutes or until golden.

Yield : 12 bagels

This is the Kugel that was created by Sue Fischer for the White House Passover seder for the Clintons.

4    large eggs
6    cups farfel or crushed matzah
4    tablespoons margarine
2    small onions, diced (about 1 cup)
14  medium mushrooms, sliced (about 1¹/3 cups)
4    cups chicken broth
Pinch of marjoram
Black pepper to taste

Mix the eggs and the crushed matzah in a bowl.  Spread a thin layer of the mixture on a cookie sheet lined with aluminum foil.  Place in a preheated, 350 degree oven for about 15 minutes or until the farfel is dry.

In the meantime, heat the margarine in a small sauté pan.  Add the onions and  sauté until limp.  Then add the mushrooms and continue cooking until soft.

Preheat the oven to 350 degrees.
Add the matzah, 1 cup of the chicken broth, a pinch or marjoram, and black pepper to taste.  Stirring constantly, continue to add the broth until most of the liquid is absorbed into the matzah.  Reduce the heat to low, letting it sit until all the liquid is absorbed.  Place in a oven proof dish. Bake for 30 minutes. Serve with the chicken with sun-dried tomatoes and shiitake mushrooms.

Yield : 8 to 10 servings (M)

1    large eggplant (about 2 pounds)
1    onion, diced
1    red pepper, diced
2    tablespoons pine nuts
¼   cup olive oil
2    tablespoons chopped fresh basil
Salt and freshly ground pepper to taste
2    large eggs, lightly beaten
1    matzah, crumbled
2    tablespoons margarine

Peel the eggplant and dice in 2-inch cubes.  Cook in simmering salted water to cover until the eggplant is tender about 20 minutes.  Drain and mash. Meanwhile, sauté the onion, pepper, and pine nuts in olive oil over medium heat until the vegetables are tender but not crisp.  Combine with the basil and salt and pepper. Mix the eggplant with the lightly beaten eggs as well as the vegetable mixture.  Add the matzah and mix well.  Place in a greased casserole and dot with margarine.  Bake in a preheated 350° oven for 35 minutes or until golden brown on top and crusty on the sides.

Yield : 6 to 8 servings

Fabulous! Sure to become a family favorite.

1    box Manischewitz stuff-it mix
2    large packages frozen hash brown potatoes
1    large package frozen chopped onions (or 4 large fresh onions)
Oil for frying
1    pound fresh mushroom sliced (optional)
1    red peppers, green peppers, or both, sliced (optional)

Preheat oven to 375 degrees.

Sauté potatoes, onions, mushrooms and peppers until golden brown.

Prepare stuff-it mix as directed on package.  Place potatoes on the bottom of shallow roasting pan with mix on top.  Sprinkle with salt and pepper to taste.

Bake for 1 hour.

May be baked in 2 (3-quart) round casserole dishes.  Use same time and temperature as above.