A Delicious Passover
Choice Passover recipes from the best-selling Kinnereth Cookbook.
The following recipes have been taken from the best-selling Kinnereth Cookbook. The Kinnereth Chapter of Hadassah WIZO in Canada took it upon themselves to write an all encompassing kosher cookbook. It has been a tremendous success and has been sold throughout the world. All proceeds go to WIZO services in Israel. We have been very proud of our endeavors and are happy to share a few choice recipes. More to come! If you would like to order a copy of the Kinnereth Cookbook, please email firstname.lastname@example.org
Brownie Meringues -- My kids' favorite.
These cookies are a hit during Passover and all year round. I omit the nuts and it works fine.
2 egg whites
Dash of salt
1/2 teaspoon vinegar 2ml
1/2 teaspoon vanilla 2ml
1/2 cup sugar 125ml
6 ounces semi-sweet chocolate melted and cooled 170g
3/4 chopped walnuts 175 ml
Preheat oven to 350° F (180° C). Beat egg whites with salt, vinegar and vanilla until soft peaks form. Gradually add sugar beating to stiff peaks. Fold in chocolate. Drop from teaspoon onto greased pan.
Bake 10 min.
Frozen Lemon Torte
This dessert is a refreshing end to any meal.
2-3 Packages "Kosher for Passover" lady fingers (24-36) 2-3
5 Eggs 5
3/4 cup Lemon juice 175 ml
grated rind of one lemon
1 1/4 cups White sugar 300 ml
1 pint whipping cream 500 ml
4 Tbs. Sugar 60 ml
Line bottom and sides of buttered 9" (22.5 cm) springform pan with ladyfingers. In top of double boiler, place 5 yolks and 2 whites. Beat together until smooth. Add lemon juice, rind and sugar, and beat lightly. Cook until thick, stirring constantly. Cool. Fold in cream, which has been whipped. Pour into prepared pan. Freeze at least 5 hours. Beat remaining 3 whites with 4 tablespoons (60 ml) sugar until stiff. Spread on cake. Place under broiler briefly until lightly browned. Return to freezer. Remove one hour before serving.
* Substitute non-dairy whip when serving meat.
Rosemary Butternut Squash Bisque
This is a great change from Chicken Soup.
2 medium butternut squash (or any squash reeds and fibers scooped out)
6 cups chicken soup
1 Tablespoon fresh rosemary or 1 teaspoon dried
2 teaspoon grated orange zest
1 teaspoon salt
Freshly ground pepper to taste
Preheat oven to 375°. Place the squash on a baking sheet and bake for approx. 30 minutes.
Transfer to a large saucepan and add chicken soup, rosemary and orange zest. Bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes.
Process in food processor until smooth, add salt & pepper. Delicious!
For more great Passover recipes, go to