Passover Egg Noodles
4 Eggs
Combine all ingredients and beat until thoroughly blended. Heat some vegetable oil in a skillet. Pour in a small amount of the egg mixture. Tilt pan to spread evenly into very thin sheet. Fry until set. Turn out on a kitchen towel bottom side up. Continue in this manner until all batter is used. Cool and roll up each sheet. Cut into thin strips for noodles. To serve, drop into boiling soup and cook 1 minute. Store remainder in refrigerator.
Potato Knishes
Mix potatoes, beaten eggs, meal, pepper, and 2 tsp. salt. Brown onions in hot fat, and add 1 tsp. salt. Flatten small pancakes of the potato mixture in the hand. Cover with brown onions. Press another pancake on top. Roll in matzo meal. Fry in hot fat or bake in hot oven (400 degrees). Servers 6 to 8. *Variations: Meat or liver mixture can be used instead of onions.
Matzo Kugel
Soak matzot in water until soft. Press out excess water. Melt 2 Tbsp. chicken fat in frying pan. Add matzot and fry until they are somewhat dry. Remove to bowl when fairly dry and stir in matzo meal. Beat egg yolks and stir in with almonds, lemon rind, salt, grated apple, and nutmeg. Beat egg whites until stiff. Fold lightly into mixture. Turn into well-greased casserole. Pour over hot chicken fat. Bake in moderate oven [350 degrees] until brown [about 45 minutes]. Serve with wine sauce. Serves 6.
Matzo Pie Crust
Soak matzot in cold water 5 minutes. Drain and squeeze dry. Heat shortening or oil. Add matzot and heat until dry in the same pan. Add remaining ingredients and mix well. Pat mixture over bottom of pie plate about 1/4 inch thick. Fill with desired fruit filling. Bake in moderate oven [350 degrees] about 30 minutes. Yield: Crust for 2 open-faced pies.
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