Cheese Kugel
2 packages farmer cheese (or cottage cheese or in Israel Tvorog, 1/2 kg)
1 pint sour cream (can use 1/2 yogurt)
5 eggs or 4 jumbo
1 1/2 cups matza meal
2 1/2 cups milk
1 cup sugar (or a little less)
flavoring: lemon juice, vanilla...

Mix all ingredients together. our into 9x13" pan (mixture will be liquidy). Sprinkle with cinnamon. Bake at 350F for one hour or until knife tests clean.

Chocolate Chip Cookies
1 cup oil
1 cup sugar
1 3/4 cups cake meal
1/2 cup matza meal
2 eggs
chocolate chips

Beat the eggs. Add the rest of the ingredients. Roll into 1" balls. Bake at 350F for 20-30 minutes.

Applesauce Matza Kugel
3 eggs, beaten
1 tsp. cinnamon
1 tsp. vanilla (optional)
3/4 to 1 cup sugar
6 matzas
2 cups applesauce

Preheat oven to 350F and grease a 9x9 inch baking pan. Crumble matza into a colander. Run under water and drain. In a bowl, beat together eggs, cinnamon, vanilla and sugar. Add matza and mix well. Spread half of matza mixture on the bottom of the prepared pan. Pour applesauce over the top and then put the remaining matza mixture over the tiopof the applesauce. Dot the top of the kugel with butter or margarine, and sprinkle a little cinnamon sugar on the top. Bake at 350F for 40-45 minutes.

Lemony Potatoes and Scallions (6 servings)
2 lb small red new potatoes
2 Tablespoons olive oil
2 cloves garlic, minced
2 cups chicken broth
2 Tablespoons fresh lemon juice
salt and pepper
1/2 cup finely chopped scallions

Peel the potatoes and place in a bowl of water so they don't discolor.
Heat the oil in a large skillet that has a cover, over medium-high heat. Dry to potatoes and add them. Cook for several minutes to coat the potatoes with oil. Lower the heat and add garlic, broth, lemon juice, salt and pepper to taste. Cover the skillet tightly and simmer slowly until the potatoes are tender when pierced with the point of a knife, around 25 minutes. Check the potatoes from time to time to make sure they aren't sticking.
Remove potatoes from the skillet. Increase the heat and boil the cooking liquid, uncovered until it's reduced and somewhat thickened. Add the scallions and cook a minute or so longer, then pour over potatoes and serve.

Roasted Carrots with Garlic (4 servings)
1 1/2 lbs. large carrots (3-4), peeled and sliced on the diagonal, about 3/4 inch thick
4 cloves garlic, sliced
2 Tablespoons oil
salt and pepper
1 Tablespoon chopped cilantro leaves
1 Tablespoon chopped Italian parsley leaves

Preheat oven to 425F
Put the carrots in a baking dish that will hold them snugly in a single layer. Add garlic, oil, salt and pepper, cilantro and parsley and toss all the ingredients together to mix well.
Rearrange the carrots in a single layer, then put the dish in the oven and roast until the carrots are tender and beginning to brown, which takes about 40 minutes. Turn the carrots once during roasting so they cook evenly. Serve hot or room temp.

Mac and Cheese Pesach Style 6-8 servings
3 large eggs
3 1/2 cups farfel or 6 whole matzot in small pieces
1 cup milk
1 teaspoon salt
1/4 teaspoon ground pepper
8 oz cheddar cheese, cut into 2" pieces
1 pint sour cream
1 stick butter cut into 16 pieces

Preheat the oven to 350F. In a medium bowl, lightly beat 2 of the eggs and mix in the fargel or broken matzot.
In a 4 cup measure or blender, beat the remaining egg with the milk, salt and pepper.
Grease or spray 2 qt. rectangular casserole. Place half of the fargel mixture and half of the cheese in the casserole. Add half the sour cream, distributing it in dollops evenly on the surface, then half of the butter pieces. make a second layer in the same fashion. Pour the milk mixture on top.
Cover; bake 30 minutes. Uncover and bake another 10-15 minutes until brown.

Cucumber-Yogurt Soup with Fresh Dill 4 servings
32 oz. plain low-fat yogurt
2 large seedless cukes, peeled and coarsly grated (3 cups)
1 clove garlic, minced
2 Tablespoons Olive Oil
1 Tablespoon chopped fresh Dill
2 1/2 teaspoons kosher salt plus more to taste
2 cups water

Place the yogurt in a paper towel or cheese-cloth-lined sieve and let drain overnight (you will get yogurt cheese)
Stir together cukes, garlic, olive oil, dill and salt. Place drained yogurt in bowl and gradually whisk in the water until very smooth. Stir in the cukes.
Refrigerate until very cold. Thin with water if needed.

Turkish Eggplant Flan - 8 servings
4 lb. eggplant
9 oz. feta
2 large eggs, lightly beaten
1/4 cup matza meal
1 cup grated cheddar
5 Tablespoons oil

Preheat oven to 500F. Prick eggplants with fork. Place on baking sheet and bake, turning to prevent burning, for 45 minutes. Cool. Scoop out flesh into colander. Drain and press out juice, then chop the flesh with a knife and mash it with a fork.
Lower the oven temp to 350F. Mash feta. Add the eggs, matza meal, 5 Tablespoons cheddar and 4 Tablespoons oil. Beat well.
Add the mashed eggplant and mix. Pour the mixture into oiled baking dish, drizzle 1 Tablespoon oil over mixture and sprinkle with remaining cheddar. Bake 1 hour until lightly colored.