Ingredients:
1 yellow onion diced
1 large tomato diced
1 loaf of gefilta fish

Directions:
Saute the onions and tomatoes. Drizzle some olive oil into a small loaf pan then place the gefilta fish in it (remove the paper beforehand) Pour the veggies on top and bake it on 400 for about 1 1/2 to 2 hours. (Uncovered for the first half hour and covered for the remaining time)

~ Recipe submitted by Shany Baitz

Ingredients:
1 cup quinoa
2 cups boiling water
2 TBSP onion soup mix (msg free)
1 TBSP chicken soup powder (msg free)
salt
pepper
olive oil

Directions:
Put some olive oil in a small pot. Heat up oil, then add quinoa and stir for a few minutes.
Add in boiling water and spices and bring to a boil. Cover and simmer on low for 25 minutes

* Please note: This is a Passover friendly recipe. Each community has different traditions regarding Passover, check with your Rabbi to verify your communities particular customs.

~ Recipe submitted by Sarrit Kovacs

Ingredients:
1 onion, chopped
7 cloves garlic, minced or chopped small
1 jar marinara sauce PLUS a little bit extra
1 15 oz can of tomato puree or sauce
1 lb of extra lean ground beef
onion powder
garlic powder
salt
pepper
olive oil
Spelt matzah boards

Directions:
Preheat oven to 375 degrees.
Brown beef in a big deep frying pan. Meanwhile, saute onion and garlic in a different frying pan. When beef is browned, add the jar of marinara sauce (not the little bit extra that you need for later) and can of tomato puree or sauce and spices. When onion and garlic is ready, add it to the meat sauce mixture. Mix well.
In a 9×13 pan, put the extra marinara sauce in the pan just to coat the bottom. Layer matzah and meat sauce, by first starting with matzah and ending with meat sauce on top.
Cover well with aluminum foil and bake covered for 1 hour. Then bake uncovered for a bit (optional).

~ Recipe submitted by Sarrit Kovacs

Ingredients:
Boneless skinless chicken breast, sliced into cutlets of about 3/4 inch thickness
olive oil
Jason’s flavored Passover coating crumbs
Manischewitz Italian seasoned Passover coating crumbs
garlic powder
onion powder
paprika
Kosher salt
pepper
chicken soup powder (msg free)

Directions:
Preheat the oven to 425 degrees.
Mix both types of coating crumbs with all of the spices and set aside. Coat the chicken cutlets in olive oil and then dip into crumb mixture.
Place on a greased cookie sheet and sprinkle a little paprika on each piece. Spray each cutlet with cooking spray. Bake for about 20-25 minutes (depending on thickness of cutlets), flipping pieces once in the middle of cooking time.

~ Recipe submitted by Sarrit Kovacs

Crepe Batter:
18 eggs
3 cups of water
3 cups of potato starch

Cheese Batter:
4 containers of cottage cheese
3 eggs
3/4 cup of sugar

Directions:
Mix the Crepe batter ingredients together than form the crepes by pouring some batter into a frying pan and cook the “pancakes” until solid. Once ready mix together the cheese batter ingredients and fill in the crepes and form the blintzes. Once the blintzes are formed prepare by frying them.

~ Recipe submitted by Yehudis Baitz

Ingredients:
6 large apples
5 eggs
3 tablespoons potato starch
1/2 cup of sugar
1/4 cup of oil
1/2 lemon rind
1/2 teaspoon of salt
1 teaspoon of vanilla extract

Directions:
Peel and slice the apples then mix together with the remaining ingredients. Bake in a 9×13 pan on 350′ for about 45 minutes or until done.

~ Recipe submitted by Yehudis Baitz

Ingredients:
12 eggs separated
2 cups of sugar
1 1/2 cups of walnuts
1/2 cup of potato starch
a drop of sweet wine
2 tablespoons of coffee with water

Directions:
Beat the egg whites together then gradually add the sugar and then mix in the remaining ingredients, including the egg yolks. Bake in a 9×13 pan on 350′ for about 45 minutes or until done.

~ Recipe submitted by Yehudis Baitz

Ingredients:
1/2 cup of vegetable oil
4 eggs
1 1/2 cups of sugar
1/2 cup of potato starch
1/2 cup of cocoa

Directions:
Mix the above ingredients together in a large mixing bowl then bake in a 9×13 pan on 350′ for about 45 minutes or until done.

~ Recipe submitted by Yehudis Baitz

They taste like regular choc chip cookies, they are Amazing!! (Please note the following recipe is gebrokts)

Ingredients:
1 cup cake meal
2 Tbsp potato starch
1/2 tsp baking soda
1/2 tsp salt
1/2 cup margarine
1/2 cup white sugar
1/2 cup packed light brown sugar
1 large egg
1 1/4 cup semi-sweet chocolate chips

Directions:
Mix all ingredients except for chocolate chips by hand (kneading it). Then knead in
chocolate chips.
Roll the dough into small walnut sized balls and place on a cookie sheet. Then, flatten the
balls with the palm of your hand.
Bake on 375 for about 12 minutes or until golden brown.
Makes 30 small cookies.

~ Recipe submitted by Sarrit Kovacs

Ingredients:
2 cups flour (Passover: substitute 1 1/2 cups potato starch)
1 tablespoon baking powder
¾ cup dry red wine
2 tablespoons orange zest
3 tablespoons brandy or rum
6 egg yolks
1 1/2 cups sugar
1/2 cup extra-virgin olive oil
11/4 cups finely ground almonds (you can substitute hazelnuts, walnuts or pecans)
6 egg whites plus a pinch of salt, beaten until stiff but not dry

Directions:
Preheat the oven to 350*f. Combine the flour and baking powder in a bowl, and set aside. Combine the wine, orange zest and brandy in another bowl, and set aside. With an electric mixer or in a food processor, cream the yolks and sugar until the mixture is light and fluffy. Add the oil, and mix again. Add the flour mixture alternately with the wine mixture, beginning and ending with flour, mixing each time just until combined. Add the nuts, and mix just until combined. Gently but thoroughly fold the mixture into the beaten egg whites with a wooden spoon until totally combined.
Bake in a greased 10-inch springform pan or tube pan for 1 hour or a little longer, until a knife inserted in the center comes out clean. Unmold and invert onto a cooling rack.

~ Recipe submitted by Levana Kirschenbaum of www.levanacooks.com for more great passover recipes go to, Levana cooks for Passover!