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STARTERS:
· Ashkenazic Apple-Nut Haroset
· Garlic 'bread'
· Hawaiian Haroset
· Haroset with Orange Juice and Bananas
· Zucchini Pate
· Vegetarian "chopped liver" pate
· Passover bread

FISH:
· Gefilte Fish
· Smoked Salmon Roll
· Springtime Salmon Salad

SOUPS & SALADS:
· Chicken Soup with Spring Vegetables
· Easy Beet Salad
· Easy Matza Balls
· Extra-Light Kneidlach
· Low-fat Matza Balls
· Matza-ball Soup
· Stuffed Matza Balls
· Potato soup
· Springtime Salmon Salad
· Mother Dina's Eggplant Salad

MAIN COURSE:
· A Seder to Savor
· Confetti Vegetable Kugel
· Farfel Stuffing With Leeks And Carrots
· Glazed passover baked chicken
· Potato Kugel With Sweet Onions
· Roast Turkey Breast with Potatoes and Rosemary
· Rosemary Roast Chicken
· Sole Gratin in a Light Cream Sauce
· Tomato and dried plum chicken
· Tropical Chicken
· Tunisian Vegetable and Beef Stew

DESSERTS:
· Two Layer Chocolate And Nut Cake
· Belle's Frozen Chocolate Mousse Torte
· Chocolate Passover Ladyfingers
· Italian Almond Cake with Poached Fruit
· Pessah Chocolate — Macadamia-nut Gateau
· Strawberry And Pear Salad With Mint
· Swiss Chocolate Roll
· Almond Cake

AFTER THE SEDER:
· Matza Pizza
· Matza Farfel Pizza

STUFFED MATZA BALLS (FOR SOUP)

[ Recipe: Sandra, Scottsdale, AZ ]

Ingredients:
carrots
celery
matza ball mix

scrape/shread carrots and celery into small pieces

prepare matza balls

gently create a hole into the matza ball (preferably a firmer consistency) and stuff the celery/carrot combination into it

gently close over hole and cook as usual

with your first bite you will see color and experience texture

Enjoy!

 
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