4 tablespoons cottonseed oil
4 (15 ounce) cans sliced potatoes, drained
1 onion, diced
1 red pepper, diced
1 yellow pepper, diced
1 lb. mushrooms, sliced (optional)
2 teaspoons kosher salt
2 teaspoons paprika
Leftover brisket from Yom Tov, cut into chunks

Sauté potatoes in oil until crisp– about 20 minutes. Add onion and peppers and continue to fry for another 10 minutes. Add mushrooms if desired. Sprinkle with salt and paprika. Stir in brisket and cook over low flame for 10 more minutes. Serve immediately. Serves 8 hungry people.

6 eggs
2 cups milk
1 pint cottage cheese
3 tablespoons lemon juice
½ cup sugar
1 (8 ounce) can crushed pineapple, drained
6 matzahs, dampened and broken into pieces
¼ cup butter, melted
¼ cup cinnamon and sugar combined

Topping:
2 cups sour cream
3 tablespoons sugar
1 tablespoon lemon juice

Preheat oven to 350 degrees. Beat eggs with milk and cottage cheese. Add lemon juice, sugar, and pineapple. Add matzah and mix again. Grease 9 x 13-inch pan. Pour mixture in and drizzle melted butter on top. Sprinkle with cinnamon-sugar. Bake for 50 minutes. Cool. Top with sour cream mixed with sugar and lemon juice. Bake at 450 degrees for 10 minutes.

Preheat oven to 350 degrees.

Crust:
1 can chocolate macaroons
2 tablespoons margarine, melted
Crumble macaroons and mix with margarine. Press into bottom of tart pan. Refrigerate while you make the filling.

Filling:
1-3/4 cups pareve whip
1 pound semisweet chocolate, broken into pieces
2 large egg yolks
1 tablespoon vanilla

Heat whip and chocolate over low heat, stirring until chocolate melts and mixture is smooth. Stir in egg yolks and vanilla and mix well. Cook over low heat until thick. Pour into the crust and chill for at least 4 hours. (I frequently keep in the freezer until about 1/2 hour before serving)

4 medium red potatoes, unpeeled
3 tablespoons margarine, melted
1 teaspoon garlic salt
1 teaspoon dried dill

Preheat the oven to 400 degrees. Cut the potatoes lengthwise into wedges and bake for 45 minutes or until tender. Drizzle the potatoes with the melted margarine. Dust with the garlic salt and dried dill and roast for 10 -15 minutes more (or until a little browned and crispy).

Snapper Fillets in Pistachio-Matza Crust

Macaroonies

Double Chocolate Mocha Drop Cookies

½ cup shelled unsalted pistachios
2 tablespoons unsalted margarine or butter, plus additional for the pan
½ cup Streit’s Matza Meal
Salt and pepper to taste
3 tablespoons sour cream
2 tablespoons grated onion
2 teaspoons grated lemon zest or 1 ½ teaspoons of prepared white horseradish, drained
1 ¾ – 2 pounds red snapper fillets or other non-oily white-flesh fish fillets

Preheat oven to 375 degrees. Spread the pistachios on a foil lined baking sheet and toast until fragrant, approximately 8-10 minutes. Toast the matza meal at the same time. Melt the margarine or butter in a small baking dish in the oven, then add the matza meal to it and season it with salt and pepper. Stir well. Bake for 10 minutes.

Remove the pistachios from the oven and let cool slightly. Chop the nuts coarsely. Combine the pistachios with the toasted matza meal. Raise the oven temperature to 400 degrees.

In small bowl, whisk together the sour cream, onion, lemon zest, and/or the horseradish. Lightly grease a baking pan large enough to accommodate the fish fillets in one layer. Sprinkle the fish on both sides with salt and pepper and place in the prepared pan. Spread the sour cream mixture evenly over the fish and top with the pistachio-matza crumbs. Bake just until he fish is opaque throughout, 10 -15 minutes. Serve with lemon wedges.

2 eggs
1/8 teaspoon salt
¾ cup sugar
½ cup matzah cake meal
1 tablespoons unsalted margarine, melted
2 cups flaked coconut
1 cup chocolate chips
1 teaspoon grated lemon zest
1 teaspoon vanilla extract

Beat eggs and salt until foamy. Gradually add sugar, continue beating until thick and ivory colored, 5-7 minutes. Fold in matzah cake meal and margarine.

Stir in coconut, chocolate chips, lemon zest and vanilla. Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets (or bake on silplat mats).

Preheat the oven to 325 degrees. Bake for 12 to 15 minutes or until delicately browned. Cool 1 minute. Makes approximately 3 dozen cookies.

¾ cup plus 3 tablespoons chocolate chips
¼ cup brewed coffee
½ cup unsalted margarine
¾ cup sugar
¾ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup matzah cake meal
1/8 teaspoon salt
½ teaspoon kosher for Passover baking powder
½ teaspoon cinnamon
3 tablespoons finely ground dark coffee beans, preferably espresso

Preheat the oven to 325 degrees and line 2 baking sheets with parchment paper. Melt ½ cup of chocolate chips with coffee in a double boiler, stirring until smooth. Cool slightly.
Cream together margarine and sugars, beating until light and fluffy. Mix in eggs, one at a time, and then add vanilla. Fold in the chocolate mixture.
Mix matzah cake meal, salt, baking powder, cinnamon and 2 tablespoons of ground coffee beans in bowl and stir into batter with ¼ cup of chips. Let sit for an hour, covered.
Drop cookie dough by tablespoons onto cookie sheets, about 2 inches apart. Press remaining chips on top of cookie dough and sprinkle on ground coffee. Bake for 15 minutes. Makes about 3 dozen cookies.