Patch Picks: Mouthwatering Passover Recipes

Whether you observe Passover or simply like to try new recipes, Town and Country-Manchester Patch has you covered in the kitchen.

Passover is a major Jewish holiday that commemorates the Exodus from Egypt more than 3,000 years ago. This eight-day observance, which begins this year on the evening of April 18, centers on a service and meal held in the home. The rituals include readings, prayers, songs and special foods.

During the week of Passover, Jews do not eat leavened foods and grains, which include breads and legumes, to commemorate the haste with which they left Egypt. When Pharaoh finally said the Israelites were free from slavery and could leave Egypt, they did not have time to wait for their loaves of bread to rise. The unleavened bread of matzo symbolizes this quick departure.

Because it can be a challenge to create meals that don’t include any types of leavening, grains or legumes, here are five recipes for your dining pleasure. They taste just like their non-Passover cousins.

Passover Kugel (Noodle Casserole)

Baking time: 50 minutes
Makes approximately 12-15 servings

1 pound cooked al dente Passover egg noodles
4 large eggs
½ cup sugar
1 ½ teaspoons vanilla extract
½ tablespoon cinnamon
3 tablespoons raisins (optional)
3 cups large-curd creamed cottage cheese
4 tablespoons melted unsalted butter
8 ounces sour cream


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, mix together all the ingredients.
  3. Grease a 9-inch-by-13-inch baking dish.
  4. Pour the noodle mixture into the baking dish.
  5. Spread the sour cream over the noodles, making sure to seal the edges. This step will keep the kugel moist.
  6. Bake for 50 minutes.

Recipe courtesy of former St. Louisan Kathy Weidenbaum.

You’ll-Never-Believe-They’re-Passover Banana Pancakes

Prep time: 10 minutes
Cook time: 5 minutes
Yield: 10 pancakes

3 large eggs
1/3 cup matzo meal
2 tablespoons matzo cake meal
¼ cup regular or low-fat sour cream
1 dash salt
1 very ripe banana, chopped
1—2 teaspoons vegetable oil
Butter, syrup or jam (optional)

1/4 c. cottage cheese (regular or low-fat)


  1. In a medium bowl, whisk eggs.
  2. Whisk in:
    • matzo meal
    • cake meal
    • sour cream
    • cottage cheese
    • salt
  3. Stir in banana. Batter will be very thick.
  4. Pour oil onto griddle or large skillet (even nonstick pans will require oil).
  5. Heat over moderate heat until hot.
  6. Using a ¼-cup measuring cup, pour batter onto griddle to make 3-inch pancakes.
  7. Cook until a few bubbles appear on top and underside is golden, about 3 minutes.
  8. Flip and brown on the other side, around 2 minutes.
  9. Serve with butter, syrup and/or jam.

Recipe courtesy of Creve Coeur resident and Patch contributor Vivian Siegel.

Broccoli Quiche With a Potato Crust

Prep time, crust: 15 minutes
Prep time, filling: 20 minutes
Cook time, crust: 40 minutes
Cook time, quiche: 30 minutes
Makes 6 servings

Ingredients, Crust
2 cups packed grated raw potatoes
¼ cup grated onion
½ teaspoon salt
1 egg white, lightly beaten
Olive oil

Ingredients, Filling
1 tablespoon unsalted butter
1 tablespoon olive oil
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 teaspoon salt, divided in half
½ teaspoon black pepper, divided in half
1 cup shredded cheese: cheddar, mozzarella, Monterey Jack. Combine any or all cheeses or select one.
4 eggs, well beaten
1 ½ cups milk
½ teaspoon ground thyme

Directions, crust

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Grease a 9-inch pie plate.
  3. Combine grated potato and onion, salt, and egg white in a bowl and mix well.
  4. Transfer to the pie plate and pat into place with fingers building up the sides to a handsome edge. See photo.
  5. Bake for 30 minutes, rotating halfway through.
  6. Brush the crust with a little oil and bake 10 minutes more.
  7. Remove pan from oven and turn down to 350 degrees Fahrenheit.

Directions, Filling

  1. While crust is baking, heat a large saucepan over medium-low heat.
  2. Add onion, garlic, broccoli and ½ teaspoon of the salt and ¼ teaspoon of the black pepper. Cook slowly, stirring occasionally until the vegetables are soft.
  3. Spoon vegetable mixture into crust.
  4. Sprinkle with cheese.
  5. In a small bowl, combine eggs, milk, thyme, and rest of salt and pepper. Pour over vegetables and cheese.
  6. Bake 30 minutes or until the center has set.

Recipe courtesy of Molly Katzen’s Moosewood Cookbook, All Recipes™, and Patch contributor Victoria Siegel.

Baked Lemon Chicken

Prep time: 20 minutes
Cook time: 30 minutes
Makes 4-5 servings

1 egg
2 tablespoons freshly squeezed lemon juice
1 cup matzo meal
1 teaspoon salt
1 teaspoon paprika
6 boneless, skinless chicken breast halves
2 tablespoons vegetable oil
14.5 ounces chicken broth
2 teaspoons grated lemon peel


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a shallow dish, beat egg with lemon juice.
  3. In another shallow dish, stir together matzo meal, salt and paprika.
  4. Dip chicken pieces in egg mixture then coat with matzo meal mixture.
  5. In an oven-proof skillet or baking dish, heat oil over medium-high heat.
  6. Add chicken, turning occasionally, until crust is brown and crispy, 5—10 minutes.
  7. Remove from heat and add broth.
  8. Sprinkle lemon peel over chicken.
  9. Bake in oven for 20 minutes or until chicken is tender.

Recipe is courtesy of Sunnyonya Rudy, St. Louis County resident and former teacher with the Special Education School District.

Apple Cake

Serves 8—9.

Ingredients, Cake
3 eggs
¾ cup sugar
1/3 cup oil
¾ cup matzo cake meal
5 apples, peeled and sliced (Granny Smith is the best for this recipe)

Ingredients, Topping
1/3 cup chopped walnuts
½ cup sugar
2 teaspoons cinnamon


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Lightly grease an 8” or 9” square baking pan.
  3. In a medium-sized mixing bowl, beat the eggs with the sugar and oil until the mixture is light.
  4. Add the cake meal and mix well.
  5. Pour half of the batter into the baking pan.
  6. Distribute half of the sliced apples over the batter.
  7. Pour the remaining batter over the apples and top with the remaining apple slices.
  8. In a small bowl, combine topping ingredients; sprinkle over apples.
  9. Bake for 1 ¼ hours, turning pan after 30 minutes.

Recipe courtesy of Patch contributor Victoria Siegel.


More »
Got a question? Something on your mind? Talk to your community, directly.
Note Article
Just a short thought to get the word out quickly about anything in your neighborhood.
Share something with your neighbors.What's on your mind?What's on your mind?Make an announcement, speak your mind, or sell somethingPost something
See more »