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Grandma Dottie's Passover Sponge Cake
Submitted By Wendy, Pompano Beach, FL

An easy Passover sponge cake recipe that has been a family favorite for years!
8 eggs separated
1 T lemon juice
1 1/4 c. sugar
1/4 c. orange juice
1/3 c. potato starch
1 tsp. lemon rind
2/3 c. matza cake meal
1 tsp. orange rind
pinch salt
1 c. grated semi-sweet chocolate

Place cake pan in refrigerator.
Beat egg whites and pinch of salt to form snow. Mix in 1/4 c. sugar. Beat to stiffen to peaks. (Cover bowl with foil.)
In a separate bowl beat egg yolks for approx. 3 minutes at high speed. Add 1 c sugar. Beat 3 minutes at high speed. Add juices and rinds. Add cake meal and potato starch at low speed.
Fold into whites 1/2 at a time. Fold in grated chocolate. Bake at 325 degrees for 1 hour. Can be made ahead of time and frozen.

Gamma Louise's Passover Popovers
Submitted By Wendy, Pompano Beach, FL

These are just delicious when served warm with a pat of margarine.
 7 eggs
1 1/2 C. water
1 1/2 C. matza cake meal
1/2 C. shortening
1/2 tsp. salt
1 Tbsp. sugar

Bring water and shortening to a boil.  Stir in dry ingredients and stir constantly until it forms a ball and leaves sides of pan clear, electric hand mixer works well.  Cool slightly and beat in eggs, one at a time.  Fill greased glass custard cups or muffin tins 3/4 full and bake for 50 minutes at 400 degrees.  Makes about 10 popovers.

Leek/Chive Matzo Balls
Submitted By: Ilene Spector, Food Writer; Upperco, Maryland
Here is a recipe that I just tried for 2009 and it was fabulous!
6 Tablespoons unsalted pareve margarine
one-half cup finely chopped leek (White & pale green parts only)
one-half cup finely chopped fresh chives
4 eggs
2 Tablespoons ginger ale
1-1/2 teaspoons kosher salt
1/4 teaspoon ground pepper
1/4 teaspoon ground ginger
1 cup unsalted matzo meal
In a heavy skillet, melt the margarine over medium heat.  Add the leeks and saute 5-7 minutes, stirring often.  Remove from heat and stir in the finely chopped chives.  In a medium size bowl, beat the eggs, ginger ale, salt, pepper and ginger to blend well.  Mix in the matzo meal and leek mixture.  Cover and chill at least 2 hours.  Line a large baking sheet with waxed paper. *Using moist hands, lightly roll rounded teaspoons of matzo mixture into balls (4 dozen small ones).  Place on baking sheet. Chill for 30 minutes. When ready to cook; Bring a large pot of salted water to a boil.  Drop in the matzo balls.  Cover and cook on a medium simmer for 40 minutes.  *If you want 12 larger balls, you will have to adjust your simmer time to 70 minutes!
Use a slotted spoon to remove balls.  Can be prepared 3 days in advance. Cover and chill. These are just delicious and adapted from a Bon Appetit Magazine article in the early 90's.


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