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America Cooks Kosher for Passover

May 9, 2009 | by Beth Tfiloh Congregation

Select recipes from the all-season, all-reason cookbook.

The following recipes are from America Cooks Kosher, the all-season all-reason kosher cookbook, b Beth Tfiloh Congregation and Beth Tfiloh Dahan Community School, Baltimore, MD. You can order your copy at or by calling 410-486-1900.

Bubbie's Original Chopped Liver

  • 3 medium onions, chopped
  • 1/4 cup vegetable oil
  • 1 lb. fresh chicken livers, broiled lightly first
  • 1 1/2 tbsps. chicken fat
  • salt and pepper to taste
  • 3 hard-cooked eggs

Saute onions in oil until brown. Add the livers and cook about 5 minutes or until they are firm. (You don't want to overcook; the livers will dry out and get tough.) Livers can be completely broiled to reduce amount of oil needed.

Chop the livers and onions in a food processor or with a manual chopper until a good consistency but not pur?ed. Add a tablespoon or a little more of chicken fat. Mix. Season with salt and pepper.

Chop the hard-cooked eggs with a food processor or chopper. Sprinkle on top of chopped liver.

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Bubbie Nellye's Traditional Chicken Soup

Depending on how flavorful of a broth you want, use more or less carrots, parsley, celery, dill and onions

  • 2-3 stalks celery with tops
  • 1 large onion
  • 2 parsnips whole
  • 6-8 carrots
  • 1-1 1/2 bunches fresh dill
  • 1 1/2 bunches fresh parsley
  • 1 chicken (pullet), skin removed, cut into quarters
  • 1 bag chicken bones
  • 10 cups water
  • salt and pepper to taste

Cut up celery, onion, parsnips and carrots and put into a huge pot along with dill, parsley, chicken, bones and 10 cups water. Bring to a boil, reduce heat and cook for about 2-3 hours. Add salt and pepper to taste.

Strain cooked soup through a colander into a fresh pot or containers. Cut chicken into pieces and return to soup along with cooked carrots.

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Crispy Chicken Strips

  • 1 1/2 lbs. boneless chicken breasts, cut into strips or nuggets
  • 1 (12. oz.) bag potato chips
  • 1 large egg, beaten

Preheat oven to 400°F. Cover a baking sheet with foil and spray with cooking spray.

Crush potato chips until fine with a rolling pin and place in a shallow dish. Dip chicken into egg, then roll in chips until covered. Place on prepared baking sheet.

Bake 15 minutes. Turn and bake about 15 minutes longer or until chicken is brown.

Serve with dipping sauce of choice.

Makes 4 servings.

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Phyllis' Orange Chicken

"This is a one step meal. You can put it together in five minutes and it tastes like it was a ton of work. It is a family favorite. I have given out this recipe and everyone loves it."

  • 4 chicken breasts on the bone
  • 2 large sweet potatoes
  • 1/2 pkg. of small cut carrots or peel 1 (2 lb.) package of carrots
  • 1 small can of frozen orange juice

Preheat oven to 350°F. Place a chicken, potatoes, and carrots in roasting pan. Mix orange juice with 1 can of water and pour on top of chicken and vegetables. Bake 1 to 1 1/2 hours, covered.

Can double recipe if needed.

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Vegetable Kugel

"Can be used for Pesach, Rosh Hashanah or any holidays. My family looks forward to the kugel and it's always a 'Hit!' "

  • 1/4 cup chopped green pepper
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 1/2 cups grated raw carrots
  • 6 tbsps. margarine
  • 1 (10 oz.) package frozen chopped spinach
  • 3 eggs, beaten
  • 1 1/2 tsps. salt
  • 1/8 tsp. pepper
  • 3/4 cup matzah meal
  • oil

Preheat oven to 350°F. Saute green pepper, onion, celery and carrots in margarine for about 10 minutes, stirring occasionally. Cook spinach, drain. Add spinach to saut?ed vegetables. Add eggs, salt, pepper, and matzah meal. Spoon into 12 very well greased large muffin tins or a casserole dish.

Bake 45 minutes or until firm. Allow to cool 10 minutes before removing from pan or cut up in portions if using casserole dish.

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Grandma Rose's Candied Sweet Potatoes

"Grandma's candied sweet potatoes were a real Friday night dinner staple. Everyone loved them. Everyone ate them. Everyone took as much sugary sauce as they could heap on their potatoes. Talk about comfort food. My sister has picked up this recipe now and treats us all to these yummy potatoes whenever she gets the chance. Thank heavens for sisters!"

  • 5 medium sweet potatoes
  • 1/2 stick butter or margarine
  • 1 cup dark brown sugar
  • 1 cup granulated sugar
  • 1/4 cup maple syrup
  • 1 tsp. kosher for Passover imitation vanilla extract
  • 1 tsp. cinnamon

Preheat oven to 350°F. Boil sweet potatoes until tender. Cool, peel and slice lengthwise. Place in a greased baking dish.

Combine butter, both sugars and syrup in a saucepan and cook on a low heat until thick. Remove sauce from heat and add vanilla and cinnamon. Pour sauce over sweet potatoes. Bake 1 hour.

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Simple Holiday Tzimmes

Save time by using a food processor to slice vegetables and apples.

  • 1/4 cup honey
  • 1/4 cup unsweetened orange juice
  • 2 tbsps. brown sugar
  • 2 tsps. grated orange rind
  • 6 cups peeled and thinly sliced sweet potatoes (about 2 lbs.)
  • 6 cups peeled and thinly sliced Rome apples (about 1 1/2 lbs.)
  • 1 1/3 cups thinly sliced carrots
  • 1 cup small pitted prunes, halved

Combine honey, orange juice, brown sugar and orange rind in a saucepan. Cook until mixture forms a syrup. Add potatoes, apples, carrots and prunes and simmer 45 minutes or until tender.

To prepare in oven, combine all ingredients in a baking dish. Cover and bake at 350°F for 1 hour and 30 minutes or until fruits and vegetables are tender.

You can order your copy of America Cooks Kosher at or by calling 410-486-1900.


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