Here they are.........**** This Weeks Winners ****

Saturday Nights Dinner

Didn't do much. Came home from errands and was very tired. So I put together a
holiday kugel, served it with some leftovers and had dinner.

Here is the recipe for the kugel.

* Exported from MasterCook *

Potato & Mushroom Kugel

Recipe By : Risa Golding
Serving Size : 2 Preparation Time :0:00
Categories : Passover Side Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 russet potatoes -- cut in pc.
1 sm onion -- chopped coarsely
1 tsp coarse salt
1/2 tsp black pepper
1/4 cup matzo meal -- or more
1 egg -- beaten OR
1/4 cup egg substitute

In a food processor, puree the onion with the egg and a little salt. Add the
potatoes, cut in chunks, and the matzo meal. Pulse a few times and then puree it
a little (another 15 seconds or so). If some of the chunks remain at the top,
mush them around and get them under the pureed potato mixture. When all is
pureed but with a little texture left, add the mushrooms. Pulse a couple of
times to chop up the mushrooms. Add the salt and pepper. Pulse one more time to
combine.

Heat a corningware 1 qt casserole with some oil in it. Add the potato-mushroom
mixture to the oil and cook for a few monents until the oil comes up and around
the top of the mixture. When it does this, put it in a 350°F oven for 45
minutes uncovered.

When it is done, it should be firm to the touch. Place a toothpick in the
center, if it comes out clean, it is done (just like a cake).

Serve with sour cream or maybe one of the flavored sour creams that are out in
the market today - for instance, Roasted Garlic Sour Cream would be fabulous.
Serve as a side dish with poultry or as an entree with a salad or a vegetable on
the side.

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Sunday Nights Dinner

Still Passover so I can't make my usual Sunday Night Pasta dish. So I made the
following (which were terrific, but could use a little extra seasoning):

* Exported from MasterCook *

Baked Fish Roll-Ups

Recipe By : The Complete Passover Cookbook by Frances R. AvRutick
Serving Size : 8 Preparation Time :0:00
Categories : Fish Entrees Passover

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cooked spinach -- chopped/drained
2 eggs -- well beaten
1/2 cup matzo meal
salt and white pepper -- to taste
2 dashes hot sauce (your favorite) -- or more
8 flounder fillets -- or other white fish
8 slices tomato
butter -- or margarine

in a medium-sized mixing bowl, mix the spinach with the eggs, matzo meal, and
seasoning. Divide the mixture over the fillets, roll up each fillet jelly roll
fashion. If necessary, fasten with a toothpick. Place the fish fillets seam side
down on a well-greased 9x13 inch baking pan. Place a slice of tomato on top of
each fillet. Dot each roll with butter or margarine and bake for 30 minutes in a
325°F oven.

- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *

COLORFUL POTATO CASSEROLE

Recipe By : Rambam's Guide for the Perplexed Pesach Chef by Yeshivat R
Serving Size : 8 Preparation Time :0:00
Categories : Passover Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons oil
1 large onion -- chopped
1 pound yellow squash (or zucchini) -- grated
2 large carrots -- grated
2 large baking potatoes -- peeled
2 egg whites -- and 1 whole egg
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dill -- chopped
1/3 cup parsley -- chopped
1/4 cup matzo meal
1 tablespoon vegetable oil
1 teaspoon paprika

Preheat oven to 350° F. Heat 2 tablespoons oil in a skillet, add onion and
saute over medium heat until softened, approximately 8 minutes. Place coarsely
grated squash and carrots in a large bowl. Add sauteed onion. Coarsely grate
potatoes and place in large strainer to squeeze out excess liquid. Add to bowl
of vegetables. Add egg white and whole egg; mix. Add all other ingredients
except oil and paprika to bowl. Pour into generously greased 8 x 8- inch pan or
7-cup baking dish. Sprinkle the top with oil and paprika and bake in preheated
oven for 1 hour or until brown. - - - - - - - - - - - - - - - - - -

NOTES : Source: http://www.eskimo.com/~jefffree/recipes/paspotca.htm

Busted by RisaG, X-Posted to Mc-Recipe, SuzyQ & Veg-Recipe
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Monday Nights Dinner

Continuing with Passover dinners, I thought I would make this "lasagna" type
dish. It is Sephardic and I got it somewhere on the net. It came out wonderful.
My hubby, who normally doesn't like eggplant, loved it. Very easy to put
together and very tasty too.

* Exported from MasterCook *

EGGPLANT MATZO MINA

Recipe By : Vegetarian Celebrations by Nava Atlas
Serving Size : 8 Preparation Time :0:00
Categories : Passover Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium Eggplants
2 tablespoons olive oil
1 medium onion -- finely chopped
2 garlic cloves -- minced
1 15 oz. can tomato sauce
1 14 oz. can tomatoes -- drained and chopped
3 tablespoons fresh parsley -- chopped
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon paprika
Salt & pepper
4 dashes hot sauce -- Tabasco, whatever
6 matzo
1 pound mozzarella style soy cheese -- shredded

Pre-heat broiler. Cut eggplants into 1/2 inch slices & peel. Brush lightly
with oil & broil on each side till tender.

Heat the oil in a deep pot. Add onions and garlic & saute' until golden. Add
tomato sauce, tomatoes, parsley and seasonings. Bring to a simmer and cook over
low heat, covered for 15 minutes.

Break each matzo into 3 strips. Fill a shallow casserole dish with lightly
salted water. Place matzo strips into water for 2 or 3 minutes, till pliable
but not mushy. * Remove carefully to a plate. Preheat oven to 350*F.

Lightly oil a large shallow casserole dish and layer as follows: A thin layer of
sauce, a layer of eggplant, a layer of matzo, a layer of cheese. Repeat. Bake
for 35 - 40 minutes until cheese shows some brown spots.

Busted by RisaG, X-Posted to Mc-Recipe, SuzyQ & Veg-Recipe - - - - - - - - - - - - - - - - - -

NOTES : * I broke the matzo into 3 strips each and put the pieces in a shallow
dish. I soaked them with warm tap water for a moment or so and then I drained
them. They were soft but they didn't break apart.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Tuesday Nights Dinner

More Passover food but this time matzo ball soup, not your ordinary matzo ball
soup though. This one is Sephardic in nature. Also from the 'net. Served either
with a spinach-matzo pie or some leftover potato casserole, depending on time.

* Exported from MasterCook *

MOROCCAN-STYLE MATZO BALL SOUP

Recipe By : http://www.geocities.com/Paris/Bistro/1150/
Serving Size : 10 Preparation Time :0:00
Categories : Passover Sedar

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 medium onion -- minced
2 large leeks white parts only -- quartered
-- lengthwise and
-- chopped
2 medium potatoes -- peeled and diced
2 medium white turnips -- peeled and diced
3 medium carrots -- sliced
3 medium stalk celery -- diced
1/2 pound mushrooms* -- chopped
8 cups vegetable broth or water** -- or a combination
1 teaspoon paprika
1 teaspoon ground cumin
Salt and pepper -- to taste
2 cups frozen peas -- optional
Matzo balls -- packaged or homemade

Heat the oil in a large soup pot. Add the onion and leeks; saute over medium
heat until the leeks are limp, about 10 minutes.

Add the potatoes, turnips, carrots, celery, mush rooms, broth or water, paprika
and cumin; mix well. Bring to a boil, lower heat and simmer gently, cover,
until vegetables are tender, about 45 minutes.

Add the frozen peas, if desired, season to taste with salt and pepper, and
simmer 10 minutes more. Stir in the peas.

Let stand off the heat for several hours or overnight in refrigerator to develop
flavor. Reheat before serving. Serve with matzo balls.

Busted by RisaG, X-Posted to mc-Recipe, SuzyQ & Veg-Recipe - - - - - - - - - - - - - - - - - -

NOTES : * I didn't use mushrooms at all. Instead I used a parsnip, diced.
** I used homemade stock. I think it makes a difference.
*** I thought the recipe could use more seasoning. It was kind of bland.

I served it with some leftover potato casserole, and some leftover chicken just
to fill out the meal.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wednesday Nights Dinner

This is similar to something I made earlier in the week but it is quite
delicious - the combination of spinach and ricotta cheese is a winner. Serve
alone, like I did, or with a salad for a light dinner.

* Exported from MasterCook *

SPINACH AND POTATO MATZO PIE

Recipe By : http://www.geocities.com/Paris/Bistro/1150/
Serving Size : 10 Preparation Time :0:00
Categories : Passover

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 medium potatoes
2 10 ounce pkg frozen chopped spinach -- thawed and squeezed
-- dry
6 scallions -- diced
1 15 ounce con reduced-fat ricotta -- or fat free
-- cheese
1 lemon -- Juice of
Salt and pepper -- to taste
6 matzos -- up to 8
2 cups grated mild white cheese -- such as mozzarella

Bake or microwave the potatoes in their skins until tender; cool. Peel and cut
into 1/4-inch-thick slices.

Preheat the oven to 350 degrees.

In a mixing bowl, combine the spinach, scallions, ricotta cheese, lemon juice,
and salt and pepper.

Soak the matzos in warm water in a shallow container until pliable but not
mushy, about 2 minutes; drain. Lightly oil two 9- by 9-inch casserole dishes;
line the bottoms with a layer of matzos. Layer each with the spinach mixture,
potato slices, more matzos and 1/2 cup mozzarella cheese. Repeat until all
ingredients are used. Finish with a layer of matzo.

Bake until top matzo is golden with spots of brown, 25 to 30 minutes. Cut into
squares to serve. - - - - - - - - - - - - - - - - - -

Thursday Nights Dinner
Holiday Is OverI decided that since I had no real pasta, only passover noodles all week, I
would make pasta for dinner. I searched for an interesting sauce, I came up with
one from a book called Authentic Cafe by Roger Hayot. The recipes come from his
restaurant of the same name in L.A. It was pretty tasty.

* Exported from MasterCook *

Pasta with Tomato-Saffron Sauce

Recipe By : Risa Golding/Roger Hayot
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb dried pasta -- favorite shape
TOMATO-SAFFRON SAUCE
1/2 lb plum tomatoes -- * see note
2 tbsp pure olive oil -- + 1 tsp for rubbing
1/2 small onion -- minced
1/2 small clove garlic -- or 1-1/2 tsp mince**
1/8 tsp saffron threads -- crumbled
1/4 tsp freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 tsp kosher salt -- or other coarse salt

Place a large pot of water on to boil. When it comes to a boil, throw in some
salt and then the pasta. Cook according to package directions.

Start the sauce 15 minutes before pasta is ready (while water is beginning to
boil or you can do the first step earlier in the day, like I did): Preheat the
oven to 350°F. Rub the tomatoes with the 1 tsp of pure olive oil and arrange the
tomatoes on a baking sheet. Roast them until the skins begin to split, but the
tomatoes do not collapse completely, about 15 minutes. Remove the baking sheet
from the oven. Let the tomatoes cool, then peel, seed, and crush them with a
fork or a whisk; you should have about 1-1/4 cups of pulp.

Heat a small, nonreactive saucepan over medium heat. Add the 2 tbsp pure olive
oil and heat it, about 1 minute. Reduce the heat to low, then add the onion and
garlic and cook, stirring, for about 30 seconds. Add the saffron and pepper to
the pan and cook, stirring, for 1 minute longer to release the saffron's flavor.
Add the crushed tomatoes and cook for 2 minutes.

Place the mixture in a blender or food processor or leave it in the pan (off the
stove) and use a hand-held blender. Puree the sauce. With the machine running,
add the extra-virgin olive oil in a thin stream. Add the salt. Serve warm. The
sauce can be refrigerated, covered, for up to 1 day. - - - - - - - - - - - - - - - - - -

NOTES : * I used canned tomatoes that were already sliced. I just put them on
the baking sheet, sprayed some olive oil spray over them and roasted them a
little while until they were barely browned. Then I chopped them up a bit.

** I used a lot more garlic. One clove sounded like too little for this
household. I used 3 cloves, medium sized.

Risa's notes: I used the hand-blender and while it was on I put in the
thin-stream of olive oil. I made enough just for the two of us, so I used a bit
less tomato. I served it with the usual hot breadsticks but if you want you can
serve it with a salad or a cooked green veggie on the side (broccoli, spinach
sauteed with garlic & hot pepper flakes).
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Friday Nights Dinner

Still trying to watch my weight and making sure hubby doesn't get a big fat tire
in the front, so this one is low fat but really delicious.

* Exported from MasterCook *

Red Beans & Rice with Salsa

Recipe By : Adapted from In The Kitchen With Rosie by Rosie Daley
Serving Size : 6 Preparation Time :0:00
Categories : Busy Day Entrees Vegetarian Days

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 15 oz can red kidney beans -- rinsed & drained
1 15 oz can pink beans or black beans -- rinsed & drained
1 1/2 cups onion -- chopped
5 cloves garlic -- sliced in half horiz
1 tsp dried mexican oregano -- or reg. oregano
1 bay leaf
2 tbsp chili powder (commercial or homemade)
1 tsp ground cumin
1 tsp dried coriander
1 tsp crushed red pepper flakes
1 cup tomato juice
1 cup cooked brown rice
Salsa -- your favorite
GARNISHES
scallions -- chopped
Fat Free Sour Cream
cilantro -- chopped

Heat a large nonstick skillet over medium heat. Add the onions and garlic and
let it cook for a moment until the onions are translucent and the garlic is
browned lightly, not burned. Add the beans and bay leaf. Stir a couple of times
and then add the mexican oregano, dash of salt and the spices. Cook for a few
moments to bring out the aromas in the spices. Add the tomato juice and cook for
a few moments. If it gets dry, add a little water. Add the cooked rice and the
chopped cilantro and serve.

Garnish with scallions, more cilantro (or your favorite herb) and some fat-free
sour cream.

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NOTES : Original recipe used dried beans and cooked for a very long time.

From In The Kitchen With Rosie, Oprah's Favorite Recipes, by Rosie Daley,
published by Alfred A. Knopf, 1994RisaG