2    medium onions, chopped
½   cup celery, chopped
1-½ cups grated carrots
6    tablespoons margarine or 3-4 tablespoons vegetable oil
1    10-ounce box frozen spinach, defrosted and drain well
3    eggs, beaten
¾   cup matzah meal
1-½ teaspoons salt
¼   teaspoon pepper

Preheat oven to 350 degrees and grease a 12-cup muffin tin. In a skillet over medium heat, sauté onions, celery, and carrots in margarine until almost tender.  Add spinach during last two minutes of cooking. Transfer to a bowl, add eggs, matzah meal, and seasonings.  Spoon into the muffin tins.  Bake for 45 minutes.  If planning to reheat before serving, decrease baking time by 5 minutes.

2    cups chicken broth (fresh or canned), boiling
16  ounces matzah farfel
4    eggs, beaten
1    large onion, chopped
1-½ pounds mushrooms, chilled
2    stalks celery, chopped fine
3    tablespoons margarine
1    large carrot, chopped fine
2    (10-ounce) packages frozen chopped spinach, well drained
salt and pepper to taste

Preheat oven to 350 degrees. In a large bowl, stir together matzah farfel and broth.  Mix well.  Let the mixture stand for about 5 minutes and gently stir in the eggs. In a skillet cook the onion in the margarine over moderately low heat, stirring until it is softened. Add the celery, mushrooms, and carrot, cook the mixture for 5 minutes or until the veggies are tender and slightly brown.  Stir in the chopped spinach, continue to cook over moderate heat until the liquid is absorbed.  Stir the veggie mixture into the matzah farfel and add lots of salt and pepper. It needs a lot of seasoning to give it flavor.
Bake in a greased 9 x 13-inch pan, covered, for 30 to 40 minutes and then uncover to let it brown.
Add turkey or brisket drippings while it’s cooking.

Chef’s tip : Can be prepared two days ahead, cover and chill.  Half of recipe can be made in an 8-inch square pan (9 pieces).

1    cup boiling water
1¾ cups matzah farfel
1/3 cup finely ground whole wheat matzah
3       large eggs
¼     cup melted butter
¼      cup light cream
¹/3    cup sugar
dash of cinnamon
dash of salt
1½ apples, chopped
1½ ripe bananas, mashed
¼   cup raisins (optional)
1/3   cup nuts, chopped (optional)

Preheat oven to 350 degrees and grease an 8 x 8-inch pan.
In a bowl, pour boiling water onto farfel and ground matzah and leave to cool. Add eggs one at a time and beat well after each addition.  Mix in remaining ingredients. Place in pan and bake for 1 hour.  This recipe can be doubled to fill a 9 x 13-inch pan.

I always bake a few extra sponge cakes for the Passover Seders.  The next morning I use them for this delicious breakfast or brunch dish.

½   cup milk
2    eggs, well beaten
1     tablespoon grated lemon or orange peel
6 to 8 slices (1 inch thick) Passover sponge cake
unsalted butter or margarine
cinnamon
sugar

In a large shallow bowl, combine the milk, eggs, and lemon peel and beat well.  Soak the sponge cake slices in the milk mixture.  In a skillet, heat the butter.  Fry the cake on both sides until brown.  Sprinkle with cinnamon and sugar.

½   cup margarine
1    cup sugar
1    teaspoon vanilla
add 3 eggs and beat
½   cup matzah cake meal
¼   cup potato starch
½   teaspoon salt
1    can pitted cherries, drained

Preheat oven to 350 degrees. Combine wet ingredients and dry ingredients separately.  Add the wet ingredients to the dry, and combine thoroughly.  Add cherries. Pour batter into lined muffin tins.  Bake for 45 minutes.

Chef’s tip : Try this recipe with sun-dried cherries or cranberries.