Passover Recipes from B'nai B'rith Cookbooks

Mom’s Passover Cookies

To prepare cookies:
3 eggs
1 cup peanut oil
1 cup sugar
1 cup cake meal
1 cup potato starch
1 cup chopped nuts (your choice)
1 orange (juice and rind)
½ lemon (juice and rind)

Preheat oven to 325-350°F

In a mixing bowl, beat eggs. 
Beat in sugar and oil.
Add juices and rinds (both lemon and orange)
Add starch, cake meal and nuts.
Form into small balls.
Arrange balls onto ungreased cookie sheet and flatten slightly with a fork
Bake until golden brown.

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My Mama’s Matzoh Balls

To prepare matzoh balls:
4 eggs
4 tablespoons chicken schmaltz
2 teaspoons salt
1 cup matzoh meal
½ cup ice water

Mix dry ingredients and wet ingredients.
Store in the refrigerator for three hours.
Make balls the size of walnuts.
Boil in large pot of salted water.
After they puff up, cover and simmer for 20 to 30 minutes.
Serve warm.

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Roast Stuffed Goose
6 servings

To prepare goose:
1 goose, cleaned—about 8 pounds
Salt
½ teaspoon marjoram (oregano) 
1 pound unpeeled apples—cored and quartered
1 cup water

Preheat oven to 375°F.

Salt goose inside and out.
Rub inside with marjoram and fill with apples.
Truss (tie up wings and legs).
Cover bottom of roasting pan with hot water.
Place goose breast down in pan.
Roast for 2-2 ½ hours.
Turn over after first hour.
Baste frequently with pan gravy.
Skim off fat from gravy from time to time.
Before serving, add one cup of water to gravy and bring to a boil.
Increase oven heat to 500° 5-10 min before serving.
Baste frequently to crisp skin.