The following recipes are excerpted from a special Passover booklet produced by the Jewish Community Federation's Women's Alliance for their annual Women's Seder. Enjoy!

• Mina de Espinaca (Matzo-Spinach Pie)
• Passover Granola
• Sally's Matzah Toffee Cookies
• Passover Vegetable Quiche
• Passover Tzimmes

MINA DE ESPINACA (Matzo-Spinach Pie)

Submitted by Malka David
(recipe from Regina Arditti’s mother, Rosma Haim, Izmir, Turkey)

This classic dish was often served for brunch when the men-folk returned from early morning Passover services. Hard-boiled eggs (Huevos Hammnados), fruit and coffee would complete the menu. It is such a delight at Passover that many families enjoy it the year round.

Serves 6

1 Bunch of Spinach (approx. 4 C. Chopped)
Salt
3 Eggs
1 1/3 C. Mashed Potatoes
3/4 C. Grated Romano Cheese
4 Matzos, or enough to line bottom of pan and cover filling
2 Tbs. Oil

Wash spinach, drain, spread out and allow to dry. Cut up fine and sprinkle lightly with salt. Mix together 1 beaten egg, 1/3 C. mashed potatoes and ½ C. grated cheese; mix into spinach. Meanwhile, soak matzos in pan of water for about 2 minutes, then lay out on cloth and sprinkle with water before covering with another cloth. Let stand approximately 15 minutes. Grease a baking pan or pie plate with 1 tablespoon oil and heat pan in preheated oven at 330 degrees. Line hot pan with matzos, bottom and sides, and spread spinach filling evenly over matzos. Cover with remaining matzos. Mix 2 beaten eggs with the remaining potatoes, cheese, and the other tablespoon of oil. Spread on top of matzos. Bake for 1 hour or until the top is lightly browned. May be served as a supplement to a dinner and is also good with syrup or jam.

PASSOVER GRANOLA

Submitted by Betty Denenberg Adler

1 Box Matzo Farfel
1/3 C. Oil
1/2 C. Honey
1/2 Stick Butter or Margarine
1/2 C. Water
1 tsp. Cinnamon
1 oz. (+) Sunflower Seeds
4 oz. Walnuts
1 3/4 oz. Slivered Almonds
2-3 oz. Raisins
6 oz. Dried Fruit Bits
Grated Coconut (optional)

Melt honey and margarine on low heat. Add oil and water and pour over farfel. Add nuts, sunflower seeds, coconut and cinnamon. Spread mixture on large cookie sheet and bake at 400, stirring every 10 minutes until light brown — 25-30 minutes.

Add raisins and dried fruit after baking. After cooling, keep in airtight container to maintain crispness. Makes about 2 1/2 lbs.

SALLY’S MATZAH TOFFEE COOKIES

Submitted by Rhoda Wolfe

4 Whole Pieces of Matzo
Cooking spray
1 C. Butter
1 C. Brown Sugar
Bag of Bittersweet Chocolate Chips
1 C. Chopped Walnuts, Pecans or Almonds

Place whole pieces of matzo on a cookie sheet covered with foil and sprayed with cooking spray. Boil and stir the butter and brown sugar for five minutes. Pour the butter and brown sugar mixture over the matzo and bake at 350 degrees for five minutes. Sprinkle a bag of bittersweet chocolate chips on the warm matzo and spread immediately to cover completely. Sprinkle with one cup of nuts (your choice). Freeze on cookie sheet for one hour. Break up and keep frozen in canister until you serve.

Variation on the above recipe submitted by Phyllis Cook: Instead of bittersweet chocolate chips, use milk chocolate or butterscotch pieces (or 6 oz. of each).

PASSOVER VEGETABLE QUICHE

Submitted by Ann Bear
(recipe from Nathan Schmidt of Nathan’s Restaurant in Burlingame)

Serves 20 people

Matzo Crust:
6 Cracked matzo
1/4 C. Hot Water
2 Egg Whites

After combining above ingredients, press crust onto the bottom and sides of a mold dish (a 12" spring form).

Filling:
7 Small Eggplants
8 Red Sweet Peppers
1 1/2 lb. Canned Artichoke Hearts
2 lb. Fresh Spinach (or well-drained frozen)
2 lb. Cauliflower
Basil for Flavor
3-5 Tomatoes
1 Leek
8 oz. Low-Cal Cream Cheese
Salt and Pepper to taste

Slice the vegetables, then bake, grill, steam or sauté basil and tomato in water. Mix in the cream cheese. Layer the vegetables into the spring form. Bake at 325-350 degrees for 30-45 minutes.

PASSOVER TZIMMES

Submitted by Sari Swig

This recipe is not for the novice cook!
This will feed 12-18 people. All amounts depend on how many people you are serving. This is one of those recipes for which there is not really specific amounts or measurements. I tried my best to have it make sense.

Meat and Carrots:
Short Ribs (choose big plump ones with the bones attached), depending on the size, buy about 10
Salt
Pepper
6 Bunches of Carrots
½ C. White Sugar
Water

Topping and Finishing:
Note: You might want to double this (especially if your baking dish is deep)
1 Large Onion
3 Potatoes
1 Egg
Cake Flour
Chicken Fat

Brown the short ribs in the oven on all sides. Drain on paper towels. Season with salt and pepper. Transfer to the bottom of a very deep and large baking dish, preferably a roasting pan. Pack very tightly!

Grate about 6 bunches (or more) of carrots. Pack carrots on top of short ribs. Sprinkle about 1/2 cup of white sugar over the carrots. Season with salt and pepper. Pour boiling water halfway up the side of the baking dish. Cover and bake 2-2 1/2 hours at 325 degrees. The short ribs should be very fork tender.

At this point you can refrigerate until the next day.

Topping & Finishing: Grate onions and potatoes. Add egg, salt and enough cake flour to make a nice batter (not too thick), similar to potato pancakes. Bring your meat and carrots to room temperature. Pour mixture on top of the meat and carrots. Put a few spoonfuls of chicken fat on the top. Bake uncovered for 1 hour at 350 degrees.