The annual Women's Seder, hosted by The Sisterhood of Congregation Beth Yam on Hilton Head Island, celebrates the role of women in the story of Passover. The group recognizes biblical women as well as those who continue to keep the faith today.
Passover celebrates the exodus of the Jews from Egypt and their freedom from bondage. The exodus happened so quickly that people weren't able to wait for their bread to rise, and so today they eat matzo as a way to mark the holiday.
The outreach committee of Beth Yam published a cookbook, "Matzo, Matza, Matzoh," which contains recipes from families in the congregation. They gave this book as a gift at one of their gatherings. Today, I share some of those recipes with you.
All ingredients are made from matzo or potato with no flour.
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12 tablespoons vegetable oil (peanut oil)
12 large eggs, slightly beaten
4 cups matzo meal
4 teaspoons salt
12 tablespoons soup stock or water
Blend oil, eggs and matzo meal together. Add soup stock or water and mix until uniform. Cover and place in refrigerator overnight. Bring large pot of water to boil. Lower heat and drop balls approximately 1 inch into water.
Cover pot and cook about 30-40 minutes. Drain water and place matzo balls into soup.
Source: Judi Kleiman
1 16-ounce can sliced apricots or peaches with juice
1 cup (2 sticks) margarine, melted
3 cups cold water
1 teaspoon vanilla
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1 pound matzo farfel
Preheat oven to 375 degrees. In electric mixer, combine all ingredients, except farfel. Add farfel. Let stand 15 minutes. Pour into greased and dusted lasagna-size baking pan. Bake for 45 minutes. Turn down heat to 350 degrees and bake until firm.
Source: Marcia Frezza
Makes: 4 to 5 dozen
6 egg whites
1 cup sugar
1 1/2 teaspoons vanilla or almond extract
14 ounces shredded coconut meat
2 cups chopped nuts
1/3 cup cocoa (optional)
10 ounces chocolate chips (optional)
Preheat oven to 325 degrees. Beat egg whites stiff. Add sugar slowly. Add vanilla. With wooden spoon, mix in coconut and chopped nuts. Place on greased or parchment lined cookie sheet. Bake for 15 to 20 minutes. You may add 1/3 cup cocoa to coconut and chopped nuts to make chocolate macaroons or add one 10-ounce bag of chocolate chips for yummy macaroons.
Source: Twyla Sable
Columnist Ervena Faulkner is a Port Royal resident and a retired educator who has always had an interest in food and nutrition. Email her at firstname.lastname@example.org.