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Dairy Yom Tov Lunch

Dairy Yom Tov Lunch

A refreshing change from a heavy meat meal.

by Staff
    Passover Lasagne

This is easy and a very big hit. No matter how full my guests are from the previous evening’s seder, no matter how they think they’ll never eat another thing, they always end up having seconds of this dish.


12 matzas, slightly dampened
4 – 8 ounce packages of farmers cheese
4 eggs
1 teaspoon nutmeg
1 pound mozarella cheese, grated
2 jars (approximately 24 ounces each) spaghetti or tomato sauce


Preheat oven to 350 degrees F. You will need 2-9x13 – inch pans. In a medium bowl, mix together farmers cheese, eggs and nutmeg. Set aside. Pour a thin layer of tomato sauce on the bottom of each pan. Place two matzas on top of the sauce. You can fill in the empty space with broken pieces. Next place a layer of the cheese mixture in both pans, using about 1/4 of the mixture for each pan. Sprinkle a small amount of mozarella cheese over the farmers cheese, then cover with a layer of sauce. Add another layer of matzas, then the remaining farmers cheese. Add another layer of sauce and a final layer of matzas. Cover the tops of the matzas with the mozarella cheese. Bake for about 45 minutes until cheese is nicely melted and browning. Serves 12 guests who claim they’re not really hungry.

    Passover Candy

This delicacy comes from my friend Holly’s kitchen and if she says they are delicious, I believe her. You can use your imagination to create variations – think coconut, macadamia nuts etc. You could also leave out either the apricots or the marshmallows.


3 cups chocolate, chopped (use milk chocolate, bittersweet, semisweet or white chocolate, depending upon taste preferences and if you want it to be parve or dairy)
1-1/2 cups toasted matzah farfel
3/4 cup toasted chopped nuts (pecans, cashews)
1/4 cup dried apricots, diced
1/4 cup chopped marshmallows
1/4 cup raisins (optional)


Melt chocolate over very low heat, stirring until smooth. Add rest of ingredients, mixing well. Line cookie sheets with wax paper. Drop tablespoons of chocolate mixture onto the paper. Refrigerate until candy is hardened. Remove candy from wax paper and place in plastic ziploc bags. Store in freezer.

    Strawberry Shortcake

12 tablespoons matzah cake meal
12 eggs, separated
12 tablespoons sugar
2 cups parve whipping cream, whipped
2 pints strawberries, washed and sliced


Preheat oven to 350 degrees F. Grease 2 – 13x9” cake pans. Mix together cake meal, egg yolks and sugar. Beat egg whites until stiff and fold into batter. Pour into prepared pans and bake for 1/2 hour. Allow cakes to cool on racks and then remove from pan. Place a layer of parve whipped cream and sliced strawberries between the cakes and do the same for the top. Yum!!

    Cold Fruit Soup

This is a refreshing lunch starter.


2 pounds frozen strawberries, thawed
2 pounds frozen peaches, thawed
1/3 cup sugar
2 teaspoons cinnamon
orange juice to cover


Combine all ingredients in large bowl. Puree with hand blender. Cover and chill until ready to serve.
Serves 20. (recipe may be halved)

    Green Salad

Red Pepper
Green Pepper


Add salt, pepper, garlic, lemon juice and oil. Serve Fresh.

April 2, 2003

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Visitor Comments: 2

(2) Anonymous, March 15, 2007 1:12 PM

passover recipes

we are having a guest for passover that is allergic to nuts thankyou for your recipes especially since we don't gebrokts where do i get your cookbook

(1) Anonymous, March 27, 2004 12:00 AM

loved the recipes!!!

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