Passover “Breaded” Fish Filets
with Horseradish Sauce

This is quickly prepared and delicious!

  • 2 lbs. fish filets, such as flounder, sole, scrod
  • 1 box Streit’s Bag n’ Bake seasoned coating mix

Horseradish Sauce

  • 4 tbsp. Streit’s mayonnaise or Streit’s light mayonnaise
  • 2 tbsp. lemon juice
  • 2 tbsp. prepared white horseradish
  • ground pepper to taste
  • chopped fresh dill, optional
Wash fish filets, but do not dry them. Dip wet fish filets in Bag n’ Bake Coating Mix on both sides to cover thoroughly. Bake at 350 degrees until opaque, approximately 15 minutes, depending on the thickness of the filets. To prepare the sauce, blend all sauce ingredients. Serve fish filets garnished with lemon wedges, and the horseradish sauce on the side.

Chicken Cutlets
with Apricot Wine Sauce

This is an easy and elegant entree, which can be varied by using a combination of apricot jam and orange marmalade. It makes enough sauce to pass separately at the table.

  • 8 skinless and boneless chicken cutlets (from 4 whole chicken breasts)
  • 1 to 1-1/2 cups Streit’s Matzo Meal
  • 1 tsp. ground ginger
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. ground white or black pepper
  • 2 eggs, well beaten
  • 3 cups Streit’s Apricot Jam
  • 1-1/2 cups white wine
  • 6 tbsp. margarine
Preheat oven to 350 degrees, and grease a large baking pan. Combine Matzo Meal, ginger, garlic powder, salt and pepper in a shallow bowl. Dip each cutlet in beaten eggs, then in matzo meal mixture, and arrange in a single layer in the greased pan. Combine the jam, wine, and margarine and bring to a boil. Pour over the chicken cutlets and bake for approximately 15 minutes; then cover the pan with foil and continue baking for approximately 20 minutes until chicken is baked through. 8 servings.

Green Vegetable Kugel

This kugel can be served as a side dish for most occasions, or as a main dish at a vegetarian dinner.

  • 1 cup Streit’s Matzo Meal
  • 4 tbsp. margarine or oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1/2 red pepper, chopped
  • 1 stalk celery, chopped
  • 1/2 lb. mushrooms, sliced
  • 1 large zucchini, chopped
  • 1 large carrot, shredded
  • 1 16-oz. box chopped spinach, defrosted
  • 4 eggs, beaten
  • 1-1/2 tsp. instant broth mix
  • 1/4 tsp. black pepper
  • 16 oz. can tomato sauce, heated, optional
Melt margarine or heat oil and saute onion, green pepper, red pepper, celery, mushrooms, and zucchini until tender, about 10 minutes. Add shredded carrot and defrosted chopped spinach. Combine eggs, seasonings and matzo meal and stir to combine with vegetables. Bake in well-greased 9″ square pan at 350 degrees for 45 minutes until set. Cut into squares to serve with or without heated tomato sauce. Makes 9-12 servings.

Passover Granola – (Farfola)

This is a wonderful Passover breakfast food for those people who miss traditional breakfast cereals during this special week. It can be eaten out of hand as a snack or used to top yogurt or cottage cheese. Vary the flavors by trying different nuts and other dried fruits or shredded coconut. Be sure to use cookie sheets or pans with a low side so that the mixture will stay on the pan and not fall into the oven!

  • 5 cups Streit’s Matzo Farfel
  • 1-1/2 cups slivered almonds
  • 1/2 cup oil
  • 3/4 cup Steit’s Honey
  • 1 cup raisins
  • 1 cup dried apricots, chopped
  • cinnamon
Preheat the oven to 325 degrees. Line two cookie sheets with sides with foil and grease well. Combine the matzo farfel and slivered almonds in a bowl and then spread on two cookie sheets. Bake for 15 to 20 minutes until lightly toasted, stirring 2-3 times while baking. Combine oil and honey and heat until bubbly. Mix with the toatsed farfel and almonds, add a generous shake of cinnamon, and return to the oven. Continue baking at 350 degrees for 20-25 minutes longer. Remember to stir every five minutes to prevent uneven baking. When nicely roasted, place in a large bowl and add the raisins and apricots. Let the mixture cool and then store in plastic zipper bags.

Passover Mandel Bread

Try this recipe by making one loaf with chocolate chips and almonds and the other loaf with apricots and raisins. Be creative and try other dried fruits with different nuts.

  • 2 cups sugar
  • 1/2 lb. (2 sticks) margarine
  • 6 eggs
  • 1 tsp. salt
  • 2-3/4 cups Streit’s Cake Meal
  • 3/4 cup Streit’s Potato Starch
  • 2 cups total of any of the following or a blend of the following: chocolate chips, sliced or slivered almonds, candied cherries, apricots, raisins, dates
  • 1 tsp. cinnamon mixed with 2 tsp. sugar
Cream sugar and margarine, and add eggs one at a time, beating thoroughly after each addition. Combine dry ingredients and add to the egg mixture. Add your choice of additions and mix well. Prepare two cookie sheets with aluminum foil and grease well. With wet hands, form the batter into two loaves, about 2″ wide. Flatten slightly to even the loaf. Sprinkle with cinnamon sugar. Bake at 350 degrees for 45 minutes. Slice while warm into 1/2″ slices. Each loaf makes about 15 slices.

Passover Special Meatloaf

The garnish and glaze dress up this easily prepared meatloaf!

  • 2 eggs, well beaten
  • 3/4 cup water
  • 2/3 cup Streit’s Matzo Meal
  • 1 tbsp. instant minced onion or 2 tbsp. grated raw onion
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1-1/2 lbs. ground beef


  • 2 onions, chopped
  • 4 tbsp. water


  • 1/2 cup ketchup
  • 2 tbsp. honey
Prepare a greased 11″ X 13″ oblong pan. Combine all ingredients except the garnish and glaze and form into a rounded loaf in the pan. Scatter the chopped onions around the meatloaf and sprinkle the onions with water. Bake at 350 degrees for one hour. Combine the glaze ingredients and brush over the meatloaf. Bake 15 minutes longer. Cut into slices to serve, and top with the onions.

Sweet Potato Tzimmes

This tzimmes recipe combines the traditional ingredients in a uniquely delicious way!

  • 5 large sweet potatoes, peeled and cut in chunks
  • 4-5 large carrots, peeled and cut in chunks
  • 1 cup pitted prunes, halved
  • 1/2 tsp. ground cinnamon
  • 1/3 cup Streit’s Honey
  • 2 tbsp. melted margarine
  • 1/8 tsp ground black pepper
  • salt to taste
  • 1/4 cup orange juice, optional
  • 2-3 apples, peeled, cored and thinly sliced
Place potatoes and carrots in separate pots. Cover with cold water, bring to boil and cook until soft, approximately 20-30 minutes. Mash potatoes and carrots together, and blend in prunes. Add cinnamon, salt and pepper. Combine honey, melted margarine, and juice. Grease a 2-3 quart casserole dish. Alternate layers of mashed seasoned vegetables and apples, dribbling honey mixture over each layer. End with vegetable layer. Bake at 350 degrees for about 45 minutes. Serves at least 8 people and also freezes well.