Passover Pecan Bars

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Submitted by Jennifer Wiebrecht who got this from Rebecca Loren

CRUST:

· cup matzo cake meal

· 1/2 cup matzo meal

· cup packed brown sugar

· 1/4 cup ground toasted pecans

· 1/2 teaspoon ground cinnamon

· 1/4 teaspoon salt

· 6 tablespoons unsalted butter

· large egg white

· Cooking spray

FILLING:

· 1 1/3 cups packed brown sugar

· 1/2 cup maple syrup

· 2 tablespoons unsalted butter, melted

· tablespoon vanilla extract

· teaspoon fresh lemon juice

· 1/8 teaspoon salt

· 5 large egg whites

· large egg

· 1/3 cup flaked sweetened coconut

· tablespoons finely chopped pecans

Preheat oven to 350°.

To prepare the crust, lightly spoon matzo cake meal and matzo meal into dry measuring cups, and level with a knife. Combine matzo cake meal, matzo meal, and next 4 ingredients (matzo cake meal through 1/4 teaspoon salt), stirring with a whisk; cut in 6 tablespoons butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add 1 egg white, stirring just until moist; press into bottom of a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 20 minutes or until edges begin to brown; cool 15 minutes.

To prepare the filling, combine 1 1/3 cups brown sugar and next 7 ingredients (brown sugar through 1 large egg) in medium bowl, stirring well with a whisk. Stir in coconut and pecans. Pour over the prepared crust. Bake at 350° for 30 minutes or until set. Cool to room temperature. Cover and chill at least 1 hour. Cut into bars.

Yield: 48 servings (serving size: 1 bar)

NUTRITION PER SERVING

CALORIES 89(29% from fat); FAT 2.9g(sat 1.5g,mono 1g,poly 0.3g); PROTEIN 1g; CHOLESTEROL 10mg; CALCIUM 14mg; SODIUM 51mg; FIBER 0.2g; IRON 0.4mg; CARBOHYDRATE 15.3g

Marcy Goldman

Cooking Light, APRIL 2004

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Southwestern Ratatouille

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From www.epicurious.com

· 1 small onion, chopped fine

· 1 tablespoon olive oil

· 2 clove garlic, minced

· 1 medium zucchini, quartered lengthwise and cut crosswise into ½-inch pieces.

· ½ cup corn

· 1/3 cup chopped red bell pepper

· 1 to 2 teaspoons minced fresh jalapeño chili including seeds

· ¼ teaspoon ground cumin

· 1 medium tomato, chopped

· 2 tablespoons coriander sprigs

In a 10-inch skillet, cook onion in oil over moderate heat, stirring until golden. Add garlic and cook, stirring, 1 minute. Add zucchini, corn, and bell pepper and cook stirring, 1 minute. Cook vegetables, covered, stirring occasionally, 2 minutes or until softened

Add jalapeño, cumin, tomato, and salt an dpepper to taste and cook, uncovered, stirring occasionally, until zucchini is just tender, 2 to 3 minutes. Cook longer for softer veggies. Stir in coriander.

Serves 2

Turkey Supreme

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· 7 ounces elbow macaroni, cooked and drained

· 1 Tablespoon cooking oil

· 1 pound ground turkey

· 1 medium onion, chopped

· 1 clove garlic, finely chopped

· 1 (15 ounce) can tomato sauce

· 1 Tablespoon grated Parmesan cheese

· ½ teaspoon dried oregano

· 1 cup plain, non-fat or low-fat yogurt

· 3 ounces cream cheese

· 1 ½ Tablespoon snipped fresh parsley

· 2 cups shredded low-fat cheddar cheese

Heat oven to 350°.

Heat oil in skillet over medium-high heat until hot. Crumble turkey into skillet; stir in onion and garlic. Cook until turkey is no longer pink. Drain.

Stir in tomato sauce, Parmesan, and oregano. Heat to boiling. Reduce heat and simmer for 20 minutes.

Mix yogurt, cream cheese, and parsley until smooth. (A food processor is good here if you have one.)

Spray a 9” x 13” pan with cooking spray.

Layer macaroni, yogurt mixture, and turkey mixture in prepared pan. Sprinkle with cheddar cheese.

Bake, uncovered, 35 minutes.

Serves 6.

Winter Fruit Salad with Lemon Poppy Seed Dressing

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from www.allrecipes.com

 ½ cup white sugar

· ½ cup lemon juice

· 2 teaspoons diced onion (I used shallots)

· 1 teaspoon Dijon-style prepared mustard

· ½ teaspoon salt

· 2/3 cup vegetable oil

· 1 tablespoon poppy seeds

· 1 head romaine lettuce, torn into bite-size pieces

· 4 ounces shredded swiss cheese

· 1 cup cashews

· ¼ cup dried cranberries

· 1 apple, peeled, cored and sliced

· 1 pear, peeled cored, and sliced

In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.

In a large serving bowl, combine the lettuce, cheese, cashews, cranberries, apple, and pear. Toss to mix then pour dressing over salad just before serving.

Serves 12

Submitted by the Rehfwitzes

Popeye Pasta Toss

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· 16 ounces penne pasta (I used Barilla Plus)

· 1 pkg. sliced baby portobello mushrooms

· 4 tablespoons olive oil

· Salt to taste

· 1 ¼ teaspoons dry oregano

· 2-3 handfuls fresh baby spinach

· 1 cup chopped sun-dried tomatoes

· 4-5 basil leaves, chopped

· ¼ cup shredded Parmesan cheese

Cook and drain pasta.

In a large skillet, heat olive oil and sauté mushrooms, salt and oregano until mushrooms begin to soften. Add spinach, tomatoes, and basil and cook until spinach begins to wilt.

Remove from heat and toss with pasta and cheese.

Submitted by the Rehfwitzes

Polynesian Flank Steak

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From Saving Dinner

· 2 pound flank steak (or flat iron steak)

· 1 teaspoon lemon peel, grated

· 2 tablespoons olive oil

· ¼ cup lemon juice

· ¼ cup soy sauce

· 1 teaspoon fresh ginger, grated (or 1 ½ teaspoons ginger powder)

· 2 cloves garlic, pressed or minced

· 1 teaspoon brown sugar

Combine all ingredients in a 1-gallon freezer bag and roll around until combined.

If cooking that day or the next, place in refrigerator for at least two hours, turning now and then.

To freeze for later, put in another gallon bag marked with the date and place in the freezer. Defrost before cooking.

When ready, cook in oven broiler or on grill 5-8 minutes per side or to desired doneness.

Slice very thinly, on a diagonal (across the grain) and serve hot or cold.

Submitted by the Rehfwitzes