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We’ve got a passion for Passover!

Brynie Greisman, recipe writer and food columnist at Mishpacha magazine, and owner of Tasty Lo-fat Creations shares a wealth of Passover recipes so delicious, you’ll enjoy them all year-round. Sara Levine discusses her FREE innovative and inspirational public service platform, The Kavanah Kard Project. Check out how Sara’s remarkable project can enhance your prayers – during Passover and all year! And during this special season where we are using special appliances for Passover, frying up a variety of delicious dishes, and directing home traffic with all of the little ones scampering about, you will want to listen to Heather’s conversation with Chaya Malka Abramson, burn prevention advocate and author of “Who By Fire.” You will get a wealth of vital and practical information on home fire safety, prevention, and treatments.    (See more below…)



DISCLAIMER: The information on the Chaya Malka Burn Foundation website is for educational purposes only. It is not medical advice and is not intended to replace the advice or attention of a personal physician or other health care professional. The information is not intended to diagnose, treat, cure or prevent any disease, and is only for educational purposes.



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a.k.a. “Yapchik”



10-12 potatoes, grated

1 large onion, grated

5 eggs

½-¾ cup oil

2½-3 tsp salt

Pepper to taste

½-1 lb (¼-½ kilo) raw meat, sliced


Cut the onion into a few pieces and put in a food processor, using the thin shredding blade, alternating with the potatoes (it keeps the potatoes whiter).

Drain in strainer for a few minutes.

Mix with the other ingredients (the oil can be poured into the pan and preheated in the oven for a crispier kugel).

Pour half the mixture into a 9×13 pan, preferably Pyrex.

Cover the potato mixture with slices of minute steak (in a single layer) or flat cubes of flanken meat.

Pour the rest of the potato batter on top.

Cover very well with a double layer of aluminum foil that is oiled on the inside so it doesn’t stick to the kugel.

Bake at 425°F/220°C for one hour.

Then lower the temperature to 200°F/100°C and bake overnight (the longer it stays in the oven, the better).


This salad is a great way to add beets to your vegetable repertoire. It’s juicy and has a zing to it, and it makes a tasty accompaniment to both fish and meat dishes.


5-6 medium beets

1/3 cup vinegar

1/3 cup sugar

4 cloves of garlic, crushed

pinch of salt

Optional: Add sliced onion (When onions are added, the salad can’t be frozen and it will stay fresh in the fridge for a shorter amount of time.)


Peel beets (wear plastic gloves to keep your hands from getting colored red).

Cut into chunks and place in a pot.

Cover with water, add a little salt, and bring to a boil.

Turn the fire down and cook for approximately 15 minutes. Do not overcook, as beets should not be too soft.

Drain and reserve 1/3 cup of the cooking liquid.

Coarsely grate in a food processor, or slice thinly.

Add the vinegar, reserved cooking liquid, sugar, and crushed garlic.

(If the water from the beets is still warm, the sugar will melt easier.)

Mix together well.

Keep refrigerated. Stays fresh for a long time.

Note: This salad freezes very well. I usually double the recipe and freeze half for later use. This avoids having the mess and cleanup twice!

Tip: When buying beets, choose smooth, deeply colored beets without ridges and blemishes; soft spots indicate decay. The green tops, if attached, should be fresh looking. Scrub the beets well under cold running water.


Yield: 8-10


3-4 sweet potatoes

½ cup sugar

½ cup freshly squeezed orange juice

1 large egg, beaten

3 Tbls margarine or oil

½ tsp vanilla extract


½ cup dark brown sugar

1/3 cup potato starch

3 Tbls margarine or oil

½ cup pecan pieces


Peel and cut the sweet potatoes, and boil in a small pot until soft.

Drain well and return the potatoes to the pot.

Mash, but don’t overdo it; the potatoes should be thick and not too smooth (this way the pie is thicker, and holds together better).

Add the sugar, orange juice, egg, oil, and vanilla.

Mix well.

Pour into a lightly greased 9″ round pan.

Mix together the topping ingredients and sprinkle on top of the sweet potato mixture.

Bake at 350°C/180°F for about half an hour.

Note: This is actually a “chometzdig” recipe that I adapted for Pesach. You can do the same for many of your favorite recipes. For example, instead of coffee rich or soy milk, I substituted orange juice. Instead of margarine (if it’s not available for Pesach) use oil, and use potato starch instead of the flour. You may have to adjust quantities, but that makes it all the more interesting.

Variation: You can add about ½ cup crushed pineapple, drained, to the sweet potato mixture. It’s so good that way. Also, you can add a sprinkle of cinnamon to the topping for more depth of flavor.


a.k.a. Macaroons


2 eggs

½ tsp salt

1 tsp vanilla sugar

1 cup sugar

3 cups ground nuts (walnuts, almonds, etc.)

Coconut (optional)


Beat together the eggs, salt, and vanilla.

Add the sugar and then nuts (and coconut). The mixture will be very thick.

Drop onto a cookie sheet lined with parchment paper.

Bake at 350°F/180°C for 15 minutes or until golden.


I know you will want to eat them now, but let them harden a bit before you remove them from the pan, or they’ll fall apart. Store them in the freezer, if they make it there!

Note: Make the cookies small, as they tend to spread a bit. You want them smaller and rounder, as opposed to flatter and bigger. If you really want to dress them up, drizzle your favorite chocolate glaze on them, but they are scrumptious as is.


Yield: 8-10


3 cups water

1½  cups sugar

3 cups grape juice

1 cup minus 2 Tbls lemon juice


  1. Boil the water and sugar together. Add the grape juice and lemon juice and bring to boil again. Turn off the fire and cool. Pour into a 9×13 pan, cover with plastic wrap or foil and freeze until firm, at least 4 hours.
  2. With a spoon, scoop sorbet into a food processor fitted with the knife blade. Working in batches, process the sorbet until it’s smooth but still frozen.
  3. Return the mixture to the pan; cover, and freeze until firm, 1-2 hours longer.

To serve, let the sorbet stand at room temperature until it is just soft enough to scoop out, about one or two minutes. Enjoy!

Note: If you want a really creamy texture, process the sorbet again after a few hours.

Tip: Serve with a small cluster of either complementing dark purple grapes or contrasting green grapes, and top with a mint leaf or sprinkle with pomegranate seeds.



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