KosherEye
<<< o >>> Sweet and Sour Chicken - 2 Duck Goose <<< o >>> Frozen Vegetables - To Thaw or Not to Thaw <<< o >>> Spiritual Kneading through the Jewish Months <<< o >>> Carly Q Art Giveaway <<< o >>> Zachlawi <<< o >>> Kosher Kitchen Remodeling Part 1 <<< o >>> Birch Benders Pancakery <<< o >>> Hamilton Beach Personal Blender <<< o >>> Plenty More <<< o >>> Cauliflower Cake <<< o >>>
Bookmark and Share
Passover Onion Rolls PDF Print E-mail

KosherEye.com

Adapted from Shalom on the Range cookbook.

The recipes included in the cookbook were submitted by residents of the Denver metro area and were tested by the women on the Friends of Shalom Park cookbook committee. We especially like the recipe for Passover Onion Rolls.

Ingredients:

1 1/2 cups boiling water
1 1/2 cups matzo meal
1/2 cup vegetable oil
1 teaspoon salt
Pinch pepper
2 tablespoons granulated sugar
1 tablespoon potato starch
4 eggs
1 small onion, finely chopped

Directions:

Preheat oven to 400 degrees. Pour boiling water over matzo meal in a large saucepan. Add oil, salt, pepper, sugar and potato starch. Stir well, cover and cool about 45 minutes.

When mixture has cooled, preheat oven to 400 degrees. Add eggs to matzo mixture one at a time, beating well after each addition. Add onion and mix well. Fill greased muffin tins two-thirds full and bake until brown, about 50 minutes. Serve at once.

Notes:

Yield: Makes 16 rolls

Variations: Add 1/2 teaspoon dried dill, grated havarti cheese for a dairy version (kosher for Passover), or Passover chopped, pitted green olives. Omit onion for plain rolls.

Recipes: Passover, Rolls, Parve, Kosher

 
<< Start < Prev 981 982 983 984 985 986 987 988 989 990 Next > End >>

Page 982 of 1627
round-facebook round-twitter pinterest round-rss
kol_foods