Passover Recipes

[Guest guest]

Fruit and Vegetable Tzimmes

Sweet Potato Tzimmes

 

 

* Exported from MasterCook *

 

Fruit and Vegetable Tzimmes

 

Recipe By :

Serving Size : 18 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium onions

3 medium sweet potatoes

1 medium-sized butternut squash

1 pound parsnips

2 pounds carrots

4 apples

1 cup orange juice

1/2 teaspoon dried coriander

1 tea pooon or more cinnamon

1/2 teaspoon ground cloves

water

1/2 cup prunes

1/4 cup drived pears

1/4 cup drived apricots

 

Peel and chop vegetables and apples. Combine orange jucie and spices.

Pour juice over vegetables in a big pot; add enough water to cover 1/3 to

1/2 the vegetables. Cook on top of the stove 40 minutes; add dried fruit

and cook for 20 minutes more. Check pot frequently, adding water as

needed. Mash slightly before serving.

 

Source:

" http://www.geocities.com/Heartland/Hills/1259/pschrcpt.htm "

 

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Per serving: 98 Calories (kcal); trace Total Fat; (3% calories from fat);

1g Protein; 24g Carbohydrate; 0mg Cholesterol; 22mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 0

Fat; 0 Other Carbohydrates

 

NOTES : The quantities and ingredients in this recipe are extremely

adjustable. You can leave things out or put them in depending on what you

actually have available without worrying about how it will turn out. The

original recipe said it serves 16, but we've had leftovers with 20 people

(of course, some of the people were kids).

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Sweet Potato Tzimmes

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Casseroles Jewish

Usenet

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large sweet potatoes -- peeled & diced

1 butternut squash -- peeled & diced

4 tart apples -- peeled, cored & diced

1/3 c Passover wine -- (sweet red)

1/2 pound prunes -- pitted & halved

1/3 cup water

1/3 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

 

Combine all of the ingredients in a large bowl. Mix well to distribute

the

liquid evenly. Dump into a baking dish and seal the baking dish tightly

with aluminum foil and a lid. Bake 1 hour at 350 F. Cool.

 

To serve, reheat, then empty into a serving dish. Don't serve it out of

the pan you cooked it in (the movement into the serving dish squeezes

juices out of the fruit).

 

NOTES:

 

* Vegetable and fruit casserole for Passover -- The original version of

this recipe came from the " Jewish Holiday Cookbook, " by Gloria Kaufer

Greene. It benefits from being made ahead and then heated for the Seder.

 

: Difficulty: easy.

: Time: 10 minutes preparation, 1 hour cooking.

: Precision: no need to measure.

 

 

 

 

 

 

 

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Per serving: 297 Calories (kcal); 1g Total Fat; (1% calories from fat); 4g

Protein; 75g Carbohydrate; 0mg Cholesterol; 20mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit;

0 Fat; 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[Guest guest]

Thanks Karen, and everyone for all the Passover recipes and ideas. (BTW,

we discovered matzah pizza MANY years ago :-) and also thanks to those

who sent in suggestions for how to use the beet greens.

 

I'd better get busy printing - too hard to cook while running back and

forth to the computer! Keep those recipes coming!

 

Miriam

--

Until we extend the circle of our compassion to all living things, we

will not ourselves find peace.

 

- Albert Schweitzer