Okay, these recipes are from a couple of posts from last year, but these recipes worked out so well, it is worth reposting about them..
Nancy Weisbrod’s Roasted Portobello Mushrooms (from Aish.com)
Trim stems and thickly slice mushrooms. Place on lined baking sheet and drizzle with olive oil, balsamic vinegar, and salt (for 6 mushrooms, use 1-2 Tbl. oil, 1-2 tsp. vinegar, and 2 tsp. kosher salt). Roast at 375 degrees for 20-30 minutes. Serve warm as a side dish or room temperature as a salad. Nice for vegetarians.
Fruit Soup for 20 (also from Aish.com)
2 lbs. strawberries (thawed frozen berries)
2 lbs. peaches (thawed frozen fruit)
1/3 cup sugar
2 tsp. cinnamon
orange juice to cover
Combine in large bowl and puree with immersion blender. Served chilled. Can halve recipe–full recipe serves 20.
My Sister’s Mother-in-Law’s Apple Cobber
Super easy because it is based on a cake mix, but it is really fabulous, so just make it!
8 apples, peeled, cored & thickly sliced
3/4 cup sugar
1 T. lemon juice
Cinnamon to taste
1/4 tsp salt
2 T. oil
1 box Passover coffee cake mix
adapted from Doralee Patinkin. My sister added in the egg whites along with the yolks to the cookie batter and got a moist cookies. Without the whites, they are crisp.
Beat together until light and fluffy:
4 ounces butter or margarine
3/4 cup sugar
1 teasp. vanilla
1/2 teasp. salt
1 1/2 cups chopped pecans
1 cup matzoh cake meal
Form batter into balls or drop from spoon.
I once tried dusting these cookies with kosher for Passover powdered sugar, which made them look and taste somthing like Mexican Wedding cookies. But, plain is fine, too.
makes 7-8 dozen cookies.