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Passover Recipes

A Random Selection of Recipes From the Members of Commack Jewish Center Sisterhood

Passover Breakfast Crepes
2 large eggs
½ cup matza cake meal (not matza meal)
¾ cup of milk to start
1 Tablespoon extra virgin olive oil
2 Teaspoons sugar
Fillings of choice – apple or prune butter, there is a kosher for Passover chocolate spread, fresh fruit, etc.

In a bowl mix 2 eggs, ½ cup milk, 2 teaspoons sugar, and oil using a fork.  Add ¼ of matza cake flour and mix well. Add the other ¼ of matza cake flour and mix well.  Add ¼ cup milk and mix (you guessed it) well.

IMPORTANT PART: Let the batter sit one hour to one and a half hours – overnight in the fridge is better.
Heat non-stick pan to medium to medium high heat.  (Can use sizzling dancing water test.)
The batter should be thin but not watery (the consistency of warm honey.)  If it is too thick, thin with milk. Mix the batter and pour out a large thin pancake (less than an 1/8 of an inch thick.)  Cook till almost dry then carefully scrape underneath and flip. When solid on other side (happens quickly) remove onto a plate. Fill and roll.

Before pouring another pancake, always mix the batter (otherwise the crepes will taste like flat pancakes.)

Amazing Fruity Matza Brie
For each person to be served you need (of modest appetite—multiply as desired):
1 egg
1 sheet of matza
Dash of vanilla extract
Dash of salt (optional)
Dash of nutmeg and cinnamon (if desired)
1 T water

Fruit: I use whatever types of fruit I have available from the following:
Cut all fruit into bite size pieces
Raisins (if you are using these, soak them in boiling water for five minutes)
Dried cranberries (if you are using these, soak them in boiling water for five minutes)
Berries (blueberries, strawberries, etc)
Salt (optional)

Melt some butter in a frying pan, you need to adjust butter to the amount of fruit you will be cooking, I use about 1 T per ½ cup of fruit, you can adjust to your preferences.  Once melted, add the fruit and cook over a low heat (if you are using apples, cover the pan and cook slowly).  When the fruit is soft, sprinkle lightly with salt.  Stir once more, remove from heat and put in a bowl.
Beat egg(s) with water, add spices and extract, beat again.  Dampen matza with water, breaking matza into small pieces, about 2 inches square.  Soak matza in egg mixture for at least 3 minutes.  Melt a small amount of butter in your
pan, add egg/matza mixture and cook until eggs are no longer runny.
To serve, place matza on plate, cover with some of the fruit mixture.

Aunt Elsie’s Popovers
1 cup boiling water
½ cup oil
1 cup matza meal
1 cup matza flour
1 teaspoon salt
2 teaspoons sugar
4 eggs

In a food processor add water, oil, salt, sugar, 1 cup matza meal.  Blend. Add Matza flour.  Blend.  Add 1 egg at a time Blending between each egg.  Mix 2-3 minutes.  Dropping heaping Tablespoons on greased cookie sheet. Bake 350? for about 1 hour.  Makes 10-11. Can be made ahead of time and reheated in microwave but best fresh from the oven.  Can be used for sandwiches.

Main Courses
Chicken Marsala for Passover
(great if prepared one to two days before cooking and refrigerated)
Dip chicken in cake meal first and then egg.  Fry in Margarine ( or in olive oil).
Mix all of the following ingredients together in sauce pan:
Chicken Broth (2 cups)
Marsala wine, to taste ( I user ½ bottle!)
2 packages of mushrooms sliced*
½ squeezed lemon
2 cloves minced garlic

Pour gravy over chicken.
*note, some like to first fry the mushrooms in the drippings from the chicken before mixing into sauce pan.
Bake in oven 300 degrees in a COVERED aluminum pan for one hour.

Artichoke and Mushroom Chicken
Chicken cutlets
Matzoh meal
Jar of marinated artichoke hearts
White wine

Preheat oven to 350 degrees.
Cut chicken cutlets into nugget sized pieces.
Bread chicken with egg and matzoh meal.
Fry chicken and place in baking dish.
Cut up artichoke hearts into small bits. Add to chicken.
Add white wine to artichoke oil until it reaches the top of jar.
Cut up mushrooms and add to chicken, more or less to your liking.
Cover dish with foil and bake a half an hour.

Thyme & Vegetable Lamb Stew
1 lb lean leg of lamb, stew meat, trimmed, cut into 1” pieces
4 cups fat-free, reduced-sodium chicken broth
2 ½ medium or 2 large leeks, white & pale green parts only, sliced
2 medium-stalks celery, thinly sliced
2 medium carrots, thinly sliced 2 tsp dried thyme
½ tsp freshly ground black pepper
1 medium baking potato, peeled

Bring a large saucepan of water to a boil  over high heat.  Add lamb & cook 10 minutes; drain & set lamb aside.
Pour broth in same saucepan’ bring to a boil over high heat.  Add leeks, celery, & carrots; reduce heat & simmer, covered, 10 minutes.
Return lamb to saucepan, add thyme, salt & pepper. Simmer, covered, until lamb is very tender, about 45 minutes.
Grate potato into stew, using small holes of a box grater.  Stir well & reduce hear to lowest possible simmer.  Cook, uncovered, stirring frequently, until thickened, about 10 minutes.Yields about 1 ¾ cups per serving.

Prep: 22 Min – cook: 75 min – serves 4

Slow Cooker Chicken Cacciatore
1 lb skinless chicken thighs, cut into bite-size pieces
1 cup fresh, frozen, or canned mushrooms, sliced
1 cup fresh or frozen sliced green peppers. sliced
1 cup fresh or frozen onions, chopped
1 medium garlic clove, minced
1 Tbsp canned tomato paste
14 1/2 oz can crushed tomatoes, fire-roasted
1/4 cup dry red wine
1/4 tsp dried oregano, crushed
1/4 tsp table salt, divided
1/4 tsp black pepper

Place chicken in a 3 to 5 quart slow cooker. Add mushrooms, green pepper, onion, garlic, tomato paste, tomatoes & juice, wine, oregano, 1/2 tsp of salt & black pepper.
Cover slow cooker; cook on high heat for 5 to 6 hours or on low heat for 6 to 8 hours. Taste just before serving & add remaining 1/4 tsp of salt if necessary.
Yields about 1 cup per serving
Prep: 15 min — cook: 8 hours  —  serves 4

Unstuffed Cabbage (Because I am too lazy to make it stuffed.)
Juice of 1 lemon
1 12 ounce can tomato paste
1 8 ounce can tomato sauce
½ cup brown sugar
Raisins optional

Mix and put into the bottom of a large pot (I use an 8 quart size)
2 pounds chopped meat
1 egg
1 onion and 1 carrot – pureed together
Salt to taste
Matza meal to hold the meat together

Mix and form into balls.  Put meatballs on top of the sauce
Cut 1 small head of cabbage into strips and place on top of meatballs.  Add water about ¾ the way up the cabbage.  Cover and cook over medium heat.  Stir frequently from the bottom.
NOTE: This is best when made ahead of time then laid out in baking dish and reheated cover.  For the last half hour, uncover and cook to brown top.

Pot Roast
4 lbs deckle
2 T oil
one chopped onion
2 1/2 t salt, 1/2 t pepper
1 pkg Passover dry onion soup mix
1/2 c water
1 jar Passover marinara spaghetti sauce

Brown meat in oil, in dutch oven on stove, on both sides
Then place in roasting pan, add above ingredients.
Cover tightly with foil.
Bake 350 degrees for about 3 hours.  Slice when cool.Serves 6-8

Side Dishes

Spinach Souffle

Passover German Matzos Balls
Break up 8 matzos and soak in water a few minutes. Squeeze out water.

Put oil in frying pan on low and let matzos dry out.

When cool, add 4 eggs (2 matzos to 1 egg). Mix well. Add ½ cup matzos meal and mix well. You may need more matzos meal – it is hard to say. The mixture should firm.


The next day form balls (ant size) with wet hands. Boil water and add salt. Carefully put balls into boiling water.

COVER and DO NOT PEAK for 20 minutes. Remove with slatted spoon. You can put fried onions on top.

Carrots – 2 Lg. bags baby Carrots
(Regular carrots cook faster but require more prep time)
Prunes – ½ lb (pitted)
Sweet Potatoes – 8 medium size
Orange Juice – ½ gallon

Wash carrots, peel and cube sweet potatoes.  Put all ingredients into large pot and bring to a boil.  Then turn heat down and simmer, stirring frequently, until carrots and potatoes are tender, and the juice has been absorbed.  Remove from heat.  Mash with a potato masher until desired consistency.

Farfel for Passover
2 cups matzah farfel
3 egg yolks
2/3 cups sugar
¼ cup wine
2 tbsp salad oil
3 egg whites (stiff and beaten)

Soak farfel in cold water for 3 minutes.  Drain and crush to a paste.

Beat egg yolks and sugar together.

Stir in wine, oil and farfel. NOT EGG WHITES!

Add egg yolk to wine and farfel, then, in a separate bowl, beat egg whites until stiff. *Fold egg whites into the mixture gently.
Turn the whole thing into a greased casserole bowl.
BAKE 350 for 30 minutes
Glazed Carrots Passover
Place 2 ½ cups carrots (sliced) in sauce pan
Add 1/3 cup water
1 tablespoon honey
Salt and pepper to taste
Cover and boil for 4 minutes

Remove cover and continue to boil over high heat until most of the liquid has evaporated.



Elaine’s Chocolate Mandel Bread
¼ lb. unsalted butter or margarine
2 cups sugar
6 eggs
2 3/4 cups matzah cake meal
¾ cup potato starch
6 oz. bittersweet chocolate
1 cup walnuts
1 teaspoon cinnamon mixed with 2 tsp. sugar

Preheat oven to 375
In mixing bowl, cream together margarine or butter and sugar
Add eggs, one at a time, beating after each addition
Sift together matzah cake meal and starch.
Fold into creamed margarine or butter mixture
Add chocolate and nuts and mix well.  Form into two loaves about two inches wide.
Sprinkle with cinnamon and sugar mixture.  Bake on greased cookie sheet about 45 minutes.
SLICE WHILE WARM into ½ inch thick slices

Mandel Bread for Idiots
1 Cup Sugar
1 Stick Margarine
3 Eggs
1 and 3/8 Cup Cake Meal
3/8 Cup Potato Starch
Chocolate chips, nuts, raisins etc. (whatever you like)
Cinnamon and Sugar for topping (or melted chocolate)

Cream sugar and margarine until well blended.
One at a time add eggs, mixing after each one.
Add cake meal and potato starch – blend until well mixed. (Here I divide the mixture in half to make one loaf with chocolate chips and one with almonds.)
At this time, fold in chips, nuts, and/or raisins
On a greased cookie sheet, form 2 loaves with the batter. (Not high – wide is better)
Mix cinnamon and sugar and sprinkle over top. (or if you wish, don’t add the cinnamon and sugar – after baking, drizzle melted chocolate on top.)

Bake for 45 minutes in a preheated 350° oven.
As soon as the loaves come out of the oven, cut into pieces and cool on baking sheet.

Can be made a couple of days ahead and wrapped in aluminum foil.

Flourless Chocolate Cake
12 oz bittersweet chocolate (I use a bag of choc chips)
3/4 cup (6oz) unsalted parve margarine (or butter if dairy is OK)
2 teaspoons vanilla extract
1 cup sugar
5 large eggs, at room temperature

Place the oven rack in the middle of the oven and preheat to 350.
Grease (or spray) a 9″ springform pan. Line the bottom of the pan with a piece of parchment paper that has been cut to fit.

In a heavy saucepan, combine the chocolate and  margarine (butter) and melt over medium to low heat, stirring until smooth.
Remove from burner and whisk in the vanilla. Set aside.
In a large bowl, combine the eggs and sugar and beat on high speed for approximately 5 minutes (mixture should triple in volume).
Pour the chocolate mixture over the egg mixture and gently fold together until all of the chocolate in incorporated into the egg mixture.
Pour into the pan and bake for about 45-55 minutes. The top should form a crust and a toothpick should come out with some wet batter when stuck in the middle of the cake.

Run a knife around the pan let cool on a rack. When cool, release the spring. Place a plate on the cake and flip over.
Lift off the bottom and remove parchment paper. You can decorate with non-dairy whipped topping (or whipped cream) and strawberries. The cake stays fresh for a week if kept in the refrigerator.


Passover Apple Charlotte
2 cups matzos farfel soaked and squeezed out
½ cup raisins – foiled
4 eggs – separated
1 tablespoon sugar
2 tablespoon chopped walnuts
3 grated apples
1 teaspoon lemon juice

Put raisins into farfel, add yolks, oil, sugar, apple, and nuts. Mix well.  Beat whites and fold into farfel.  Bake 40-45 minutes in 350o oven. Serve hot or cold.

Passover Mandel Bread
2 cups sugar
½ pound margarine (2 sticks)
6 eggs
2¾ cups cake meal
¾ cups potato starch
6 ounces chocolate chips
1 cup chopped nuts and raisins (optional)

Cream sugar and margarine; add eggs one at a time, beating after each. Fold in cake meal, and potato starch. Divide in 2 portions. Into one add chips, and into the other add nuts and raisins. Form 2 loafs* 2’’ wide. Sprinkle with sugar.  Put on oiled cookie sheet, as far apart as possible.  Bake 45 minutes in 350o oven. Slice while warm.
*If dough is very sticky, wet hands before making loafs

Passover Nut Cake
½ cup ground filberts
1 cup sugar
6 eggs – separated or 3 whole eggs and 6 whites

Mix yolks and sugar.  Gradually add nuts (mixture will be very thick).  Beat whites until stiff and add to nuts. Mix well. Bake in spring form. Bake 1 hour in 3500 oven. Cool before removing from pan.

Banana Nut Cake
8 eggs, separated
1 cup sugar
1 cup (3 medium) ripe bananas, mashed
1 tsp lemon juice
3/4 cup matzo cake meal
1/2 cup chopped walnuts
1/4/ cup potato starch

Mash bananas well and pour lemon juice over them.  Separate eggs and beat yolks with sugar until thick.  Add bananas.  Add dry ingredients to mixture and beat until smooth.  Add nuts.  Fold in stiffly beaten egg whites.  Bake in ungreased 10″ tube pan at 350 degrees for 45-50 minutes.  Cool upside down. Enjoy!

Raisin/Nut Cookies
3/4 cup matzo meal
1/4 cup cake meal
3/4 cup sugar
1/2 tsp cinnamon
1 cup matzo farfel
1/2 cup melted cooled margarine
2 eggs
1 cup chopped walnuts
1/2 tsp salt
1/2 cup raisins
3 tbsp orange juice

Preheat oven to 350 degrees.  Add matzo meal, cake meal, sugar, cinnamon and farfel and mix.  In another bowl, add margarine and eggs and mix well.  Combine dry ingredients (matzo meal mixture), nuts, salt, raisins and orange juice to egg mixture and mix well.  Make small drops on a greased cookie sheet and bake for 25-30 minutes.


Aunt Rose’s Passover Nut Cake
12 eggs
1 cup chopped walnuts
1 cup Passover cake meal (flour)
1 1/4 cup sugar
1 Tablespoon oil

Beat eggs and sugar well (15 – 20 minutes) in a large bowl. sift flour and add to egg mixture, slowly, on slow speed. Add nuts, then add oil. Bake at 350° for 1 hour 15 minutes in a tube pan that’s 6 – 7” high. Cool, inverted over a bottle



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