Thanks for the soup recipes. I have a combo of about 4 recipes in one pot on the stove as I write. The house smells great. Also didn't hurt I that I just made a batch of schmaltz for the matzoh balls and it smells just like I remember the hallway walking down to my Bubbe's apartment. Hmmmmmmm. Wish she was here to smell it with me. Anyone know if I make it today for Sunday night will it be ok in the Fridge or should I freeze it? Here are the recipes requested: Passover Crispy Sticks From the New York Times Passover Cookbook (Hope they don't mind my posting it) 1 large egg ½ cup water 1 tsp salt 1 cup sifted matzoh meal 1 cup vegetable oil 1 tsp kosher salt 1. In a mixing bowl, using a beather, beat together the egg, water & salt. Gradually stir in the matzoh meal. Cover and chill at least 1 hour. 2. With lightly greased hands, pinch off a ½ inch nugget of dough and roll it out into a pencil shape between the palm of the hand and a clean flat surface to make a thin strip about 1 ½ inches long. Place on a flat plate. Repeat until all the dough is used. 3. Heat the oil in a heavy skillet and add the dough strands, a few at a time, and fry until golden. Drain sticks and shake in a paper bag containing the coarse salt. Makes 3 dozen. The Roasted Red Potatoes with Shallots & Fresh Herbs recipe is from Recipezaar. Here's a link: http://www.recipezaar.com/183190 Happy cooking!

I always think charoset tastes better for having some time for the flavor to blend. I usually make it a day or two in advance to allow for that. Hard boiled eggs and the roasted egg for the seder plate can be made ahead. I haven't made charloette or carrot souffle before so I can't speak to those. The chicken in a sauce should reheat fine. Soup and matazh balls can be made ahead but depending on quantity may strain fridge room - at least they would for me at the beginning of Pesach. I haven't made matzah balls from a mix, but the recipe I use has the matzah ball mixture being refrigerated for 30 minutes before forming the balls and dropping them in the soup - I think the mixture could be made up to that point and held a couple of days in the fridge. Matzah crunch and meringues can be made in advance but make sure to pack them away in something air tight especially if you are somewhere that may have humid weather. Brownies can be made ahead but I think they will taste best made that day.

Thanks, everyone, this house has been a lot of work, and Elery and I are doing most of it ourselves, so it's taking a while. So, the kitchen is not finished. The cabinets are in, walls are drywalled, painted and trimmed, the countertops are on and the appliances installed. Cherry trim and laminate on the floor, but the window on the East overlooking the water needs to be replaced, and it was a "special order", so I can't finish the backsplash until the window is installed. And we still have the white battleship shaped homemade island with pink ceramic tile top sitting right in the middle. It'll stay, kind of, but it will be covered with the same stuff the cabinets are made of and have a butcherblock top. We tore out a wall between the kitchen and dining room to make one big room.... Right now I'm working on the pantry, tearing out old shelves and replacing them with chrome racks and laying tile. Supper tonight was pasta with Mama's Meatballs, a red pepper sauce, garlic bread and broccoli. I have half of my cooking stuff there and half here, so the garlic bread was from a local grocery store. It was OK, but I NEED to bake! Annie This post was edited by annie1992 on Fri, Jan 23, 15 at 20:05

Okay, here you go. Chicken soup with matzo balls is traditional for Pesach (Passover), but our family, like many families, eat matzo balls in our chicken soup all year round, and chicken soup for Sabbath as well as other holidays. I know scientists disagree, but all I can tell you is that this "Jewish penicillin" really does work for us when we are sick! (Matzo balls optional) Some cooks add dill, parsnips, garlic, etc. -- use whatever you like, but make sure to use a KOSHER chicken and to cook it a LONG time. Hamentaschen are cookies for the holiday of Purim, which celebrates the story told in the Book of Esther. Some people use a yeast dough; this is a cookie-dough recipe. "Hamentaschen" means "Haman's pockets" in Yiddish (Haman is the villain of the story), although I was always told they resembled his three-corner hat. In Israel, they call these cookies "Oznei Haman" -- "Haman's ears"! Poppy is the most traditional filling, and prune and apricot are also very popular, but you can use any flavor you want. I've even seen them with chocolate or peanut butter. Just DON'T use jam instead of filling and DON'T try to puree dried prunes if the store is out of prune filling -- don't ask me how I know! Genuine Jewish Mother Chicken Soup (Eat! Eat!) 1 large cut-up kosher (tastes MUCH better, even if you don't keep kosher; if you can't find one, use organic) chicken, preferably a pullet 1 onion, peeled 2 stalks celery, scraped, no leaves, cut into sticks 2 big carrots, scraped, cut into sticks about 2 T salt a few generous grinds of pepper Put chicken in pot and fill with water to about an inch from top. Bring to boil, reduce heat, and skim. Add everything else, cover, and simmer a LONG time -- at least 1 1/2 hour, but up to 6-7 is better. Discard onion. Remove chicken and save for another use (or you can put some of it back in the soup). If it cooked down too much, add more water to at least half-fill the pot after chicken is removed; don't worry, it will still have the rich chicken flavor. I like the carrots and celery in the soup, but you do what you want. You can strain the soup if you want it to look perfect and aren't in a hurry. If you make it the night before and chill it, you can remove the fat (and save it for cooking), but leave a little for flavor. Serve with matzo balls (below), kreplach, noodles, or rice. Matzo balls 2 T schmaltz* or oil 2 lg eggs, slightly beaten c matzo meal 1 t salt, optional 2 T water (or chicken soup, if you are using oil) Mix schmaltz and eggs. Mix matzo meal with salt and blend. Add water and mix. Cover and chill at least 15 minutes. Boil slightly salted water. Reduce heat to low and add balls (wet hands). Cover and cook 30-40 minutes. *Schmaltz is rendered chicken fat. You can buy it frozen in a kosher food section or make your own. In a pinch you can use fat skimmed from the soup (in which case you may need less water). You can use oil, and your cardiologist will approve, but it won't taste as good! Hamentaschen ¾ c sugar ½ c butter or margarine 1 egg 2 T milk 1 t vanilla 2 c flour 2 t baking powder poppy, prune, apricot or your choice of pastry filling (2 ½ - 3 12 oz. cans for a double recipe) In mixer bowl, beat together sugar and butter till light & fluffy. Add egg, milk & vanilla; beat well. Combine flour & baking powder; stir into creamed mixture. Cover & refrigerate dough 1 hour. On lightly floured surface, roll dough to 1/8-inch thickness. Cut with 3-inch round cookie or biscuit cutter or juice glass. Top each with ½ t fruit or poppy or prune filling. Shape into triangles by lifting up edges & pinching dough together to make 3 corners. Leave center open. Place on ungreased cookie sheet; bake in preheated 350 oven for 10-12 minutes. (My first batch usually takes a little longer.) Remove from sheet; cool on rack. Make 2 ½ - 3 dozen. (I always double recipe)