Passover 2013: Recipes for Chicken Salad Matzo, Charoset

Passover starts Monday evening and runs through Tuesday, April 2.

Looking for ideas for what to cook? We have you covered. As Passover nears, we'll be providing some recipes from Patch sites around the country.

Here are a couple highlighted by Kristi Kellogg in this Romeoville (IL) Patch article from 2012.

Start things off right with Zesty Lemon Chicken Salad Matzo Hors d'Oeuvres. Served atop matzo crackers, this chunky vegetable and chicken medley is sure to please.

No Passover meal would be complete without Charoset, the texture of which is meant to remind eaters of the mortar the Israelites formed into bricks for Pharoah while they were enslaved so long ago. Follow the link for a variety of Charoset recipes, like Greek charoset, apple charoset, Moroccan charoset, cranberry charoset, and many more.

Here's another recipe dug up last year on Monrovia Patch in California.

Matzah Balls
From My Jewish Learning

4 jumbo egg yolks 
1 teaspoon salt 
pinch cayenne pepper 
1 teaspoon parsley 
1 tablespoon grated onion 
2 tablespoons vegetable oil (or melted chicken fat, if desired) 
1/2 teaspoon pareve chicken soup mix (optional) 
4 jumbo egg whites, beaten stiffly 
3/4 cup matzah meal

Beat the egg whites until stiff and set aside. Beat the egg yolks, salt, parsley, onion, oil, pepper, and soup mix until creamy. Fold the egg whites into the egg mixture. Gradually fold in the matzah meal. Cover and chill for 1-1/2 hours.

Bring a very large pot of water to a rolling boil. Add about 1 teaspoon of salt to the water.

With well oiled hands, make small balls about 3/4 inch in diameter. Drop them into the boiling water. Cover the pot tightly and boil for about 30-40 minutes. Don't peek!!

Yield: 20 matzah balls

What are your favorite recipes for Passover? Share in the comments, or post in Local Voices.