March 29, 1999
Crumble the matzohs into a large bowl, two squares at a time, making pieces from crumbs to 1-1/2 inch chunks. In a small bowl, beat the eggs thoroughly with 1/4 c. hot, but not boiling water. Pour the egg mixture over the matzohs and mix with a fork until the matzohs are thoroughly coated. Let the moistened matzohs sit for 5 minutes. Heat the butter or oil in a medium cast iron or other heavy skillet over medium-high heat. Turn the matzoh mixture into the pan, spreading it with a fork to make a thick layer. Cook it until the bottom is light brown, about 5 minutes, reducing the heat if necessary to prevent burning. To turn the matzoh brei, slip it onto a dinner plate, then slip it back into the pan, cooked side up. Continue cooking until it is set and brown on the bottom. Cut into 4 wedges and serve, accompanied by strawberry jam, or cinnamon sugar. Makes 4 servings.
Cover matzohs with hot water in medium-sized bowl for 5 minutes. Drain in a colander or large strainer and press out water. Combine with remaining ingredients except eggs and cream. Mix thoroughly. Whisk together eggs and cream. Combine with apple-date mixture and pour into greased 8x8-inch pan. Bake at 350 degrees for 45 minutes for a bread pudding-like consistency. Or, for a firmer cake-like consistency, bake for 1 hour, 10 minutes. Makes 8-9 servings.
Preheat oven to 325 degrees. Tear off sheet of aluminum foil long enough to wrap asparagus. Rinse asparagus and place on foil; dot with margarine. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Place foil packet on a cookie sheet. Bake 30 to 35 minutes or until asparagus is crisp-tender. Open foil, season with salt and pepper. Combine sour cream, vinegar, mustard, sugar, and red pepper in small microwave-safe bowl to make sauce. Microwave on high 1 1/2 to 2 minutes or until warm. Serve sauce over asparagus. Makes 6 to 8 servings.
Melt butter in large, heavy saucepan over medium heat. Stir in potatoes, onion, garlic, water, rosemary, bouillon, salt, and pepper. Bring mixture to a boil. Reduce heat to low, cook, covered, stirring occasionally, for 20 to 25 minutes or until potatoes are tender. Makes 4 to 6 servings.
Evenly coat 10-inch omelet pan or skillet with ovenproof handle with spray. Add wild rice, ham, and peppers. Stir. Cook over medium heat, stirring constantly, until heated through. In medium bowl, beat together eggs, milk, cheese, and garlic powder until blended. Pour into pan over wild rice mixture. Cover. Cook over medium heat until eggs are almost set, about 8 to 10 minutes. Broil about 6 inches from heat until top is set and lightly browned, about 1 to 2 minutes. Cut into wedges and serve from pan or slide from pan onto serving platter. Makes 6 servings.