(since 1999) Logo


Home   |   FOOD ARTICLES   |   Food Trivia   |   Today_in_Food_History   |   Food_History_Timeline   |   Recipes   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_and_Events

Food Articles, News & Features Section


  You are here > 

HomeFood ArticlesHoliday & Party Food >  Perfect Passover Recipes



Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters.  More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals


Philodendron leaf


Tradition Made Modern


March 2008

Just in time for Passover 08, Manischewitz shares some recipe classics and updates created by Sarah Lasry.  Sarah Lasry is the owner/chef of Tastebuds Gourmet Café in Howell, NJ and author of the acclaimed cookbook “The Dairy Gourmet.”

Try these Manischewitz classics as they were created and again “re-designed” by Sarah.

Originally Appeared in “The Manischewitz Passover Cookbook”, 1958
Makes about 7 dozen.


    · 12 oz package Manischewitz Passover sponge cake mix
    · 4 eggs separated
    · 3/4 cup mashed bananas
    · 1/4 cup peanut oil
    · 1/2 cup chopped nuts

Allow separated eggs to reach room temperature. Beat yolks with mashed banana and peanut oil until light and fluffy. Add sponge cake mix gradually and beat very thoroughly. Beat egg whites until stiff. Fold egg whites and chopped nuts into batter gently but thoroughly. Drop by teaspoonful onto well greased cookie sheets, 2 inches apart. Bake in a moderate oven 375 degrees F, 10-12 minutes or until golden brown.

Modernized By Sarah Lasry, 2008


    · 4 eggs separated, room temperature
    · 3/4 cup mashed bananas
    · 1/4 cup peanut oil
    · 12 oz package Manischewitz Passover Sponge Cake Mix
    · 1/2 cup chopped nuts
    · 8 oz bitter sweet chocolate, melted
    · 2 bananas, sliced thin
    · vanilla ice cream (you can use a parve tofutti ice cream as well)
    · 9 x 13 pan


Preheat oven – 375 Degrees F

Separate eggs. Using a mixer, beat yolks with mashed banana and peanut oil until light and fluffy. Add sponge cake mix gradually and beat very thoroughly. Beat egg whites until stiff. Fold egg whites and chopped nuts into batter gently but thoroughly. Pour batter into 9 x 13 pan and bake in moderate oven 10-12 minutes or until toothpick comes out clean in center.

Set aside cake and let cool completely.

Meanwhile melt chocolate over double boiler and let cool down partially. When cake is completely cooled, pour slightly cooled melted chocolate over top of cake - spreading evenly. Place sliced bananas into melted chocolate spreading evenly on top. Place cake in freezer for 25 minutes or until chocolate has hardened. Remove from freezer and spread a thick layer of vanilla ice cream over top of cake – refreeze for about an additional  40-45 minutes.  Remove from freezer and serve with drizzled chocolate sauce.


Originally Appeared in “The Manischewitz Passover Cookbook”, 1969
Serves 6


    · 1/2 chopped onion
    · 3 tablespoons melted pareve margarine or chicken fat
    · 2 Manischewitz matzos finely broken or 1½ cups matzo farfel
    · 1/2 teaspoon salt
    · 1/8 teaspoon pepper
    · 1/4 cup minced parsley
    · 1/4 cup hot water
    · 3 pounds boned breast of veal
    · 10-1/2 oz can condensed clear chicken soup, undiluted
    · Paprika

Mix first 7 ingredients. Spread over veal, leaving one-half-inch margin on all sides. Roll up and tie with string to hold roll securely. Fasten ends with skewers to hold stuffing. Brown on all sides in hot fat in a Dutch oven. Add undiluted soup to pan. Sprinkle meat generously with paprika. Cover and simmer 2 hours or until tender.

Modernized By Sarah Lasry, 2008


    · 1/2 chopped onion
    · 4 tablespoons extra virgin olive oil
    · 1/2 cup sliced mushrooms
    · 1 tomato sliced in very small chunks
    · 1/2 teaspoon salt
    · 1/8 teaspoon pepper
    · 1 pound chopped chicken or beef
    · 3 pounds boned breast of veal
    · 2 Manischewitz Matzos finely broken or 1½ cups Manischewitz Matzo Farfel
    · ¼ cup hot water
    · cooking string

For Glaze:

    · 2 cups ketchup
    · 1/4 cup Manischewitz All-Natural Ready-to-Serve Chicken Broth
    · 1/4 cup dark brown sugar
    · 1/4 cup Manischewitz Golden Honey


Preheat oven to 300 degrees F.

On a medium-high flame, sauté the chopped onions in 2 tablespoons olive oil until they start turning translucent.  Add sliced mushrooms and tomatoes. Mix well and continue to sauté until mushrooms soften.  Season mixture with salt and pepper.  Add chopped chicken or beef to mushroom mixture. Sauté all ingredients for about 5 minutes, mixing everything together with a wooden spoon until you start seeing the chopped meat start sizzling and browning. Lower flame and add the matzo and hot water to meat mixture. Combine thoroughly and let sauté for 5-6 minutes more. Remove from flame and let stuffing mixture cool for later handling.

Meanwhile in a separate bowl, mix all 4 glaze ingredients together well. Set aside.

Lay veal out on flat surface. Spread the stuffing meat mixture over veal, leaving a one-half inch margin on all sides. Roll up and tie with cooking string to hold veal roll securely. Heat remaining 2 tablespoons olive oil in a Dutch oven and brown the veal roll on all sides.

Remove from heat and generously pour your glaze over browned veal roll making sure to fully cover meat. Cover and place into preheated oven and let simmer for 2 hours. After 2 hours raise oven temperature to 350 degrees F and uncover veal. Let cook for an additional 40-45 minutes or until a nice thick glaze has formed over veal.

Remove from oven and let veal roll stand for 15-20 minutes before slicing.

Originally Appeared in “Tempting Kosher Dishes”, 1926

Take one Manischewitz Matzo for each person to be served.  Dip matzo in boiling salted water for one minute. Put the soaked matzos in a dish, pour over it a little olive oil and grated cheese and repeat this until you have made as many layers as you have persons to serve; cut in slices and serve. Use Haskeval – Greek Cheese

Modernized by Sarah Lasry, 2008


    · 12 Manischewitz Matzos
    · 2 1/2 cups shredded cheese (mix mozzarella & cheddar) or Haskeval – Greek cheese
    · Extra Virgin Olive Oil
    · 3 tomatoes sliced into thin rounds
    · 1/2 onion, diced
    · 9 x 13 pan


Preheat oven to 350 degrees F

In small skillet sauté the onions in a little olive oil until starting to wilt. Add the tomatoes and sauté and mix until thoroughly combined. Remove from flame and set aside.  Bring a pot of salted water to a boil.  Take one matzo and dip into boiling water for one minute. Put into a 9 x 13 pan. Repeat with second matzo and overlap matzos until bottom of pan is covered. Drizzle a little olive oil over matzo. Layer some of the tomato and onion mixture over matzo, spreading evenly. Sprinkle the cheese mixture over tomatoes. Repeat process over again from the beginning until you have created layered matzo lasagna, ending with the cheese layer.

Place in oven until cheese has melted, about 8-10 minutes. Let cool slightly before spooning onto plate.


Sarah Lasry is a contributing writer to, owner/chef of Tastebuds Gourmet Café in Howell, NJ and author of the acclaimed cookbook “The Dairy Gourmet”.  Visit Sarah online at 

About R.A.B. Food Group
In August 2004, the company changed its name from The B. Manischewitz Company, LLC to R.A.B. Food Group, LLC.  Today the R.A.B. Food Group, LLC is a specialty food company that includes the Manischewitz®, Season®, Guiltless Gourmet®, Asian Harvest®, Rokeach®, Mispacha®, Horowitz Margareten®, Jason®, Mother’s®, Carmel®, Tradition™, Croyden House®, Mrs Adler’s® and Goodman’s® brands.  The company offers a diversified line of premium food products that covers over 60 different categories.

Go to Top of page


  Party Time   |   Party Planning   |   Cinco de Mayo & Avocados   |   Cinco de Mayo Fiesta Ideas   |   Cinco de Mayo Menu   |   Mother's Day Caribbean Breakfast   |   Mother's Day Queen of Puddings   |   French's Mother's Day Recipes   |   Wedding Reception Ideas   |   Father's Day Brunch   |   Halloween: Off With Their Heads!   |   Halloween, Devilishly Good Food   |   Food for the Immortals   |   Mexican Holiday Day of the Dead   |   Fiesta!   |   African Heritage & Health Week   |   Valentine's Day, Food of Love   |   St Patrick's Day & Reuben Sandwich   |   Happy St. Patrick’s Day!   |   Lenten Season Shrimp Recipes   |   Lent: Fish Fridays & Shrimp Sundays   |   Ham Up Your Easter 101   |   Holiday Ham, Choosing & Preparing   |   Easter, Quick & Crunchy Appetizers   |   Easter Lamb   |   Easter Pie   |   Passover Food: Recipes from El Al Airlines   |   -- Leek Parsley Matzo Balls   |   -- Halibut with Fennel   |   -- Charoset (Sephardic Style)   |   Perfect Passover Recipes   |   -- Gefilte Fish Terrine  
  Home   |   About & Contact Us   |   Chef James Bio   |   Website Bibliography   |   Recipe Contests   |   Food Links  

Please feel free to link to any pages of from your website. 
For permission to use any of this content please E-mail: [email protected] 
All contents are copyright © 1990 - 2018 James T. Ehler and unless otherwise noted.  All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.