The Tabernacle Times
Page 4
April 2020
Nisan - Iyyar 5780

View All Past Kosher Korner Recipes

Kosher Korner
The Tabernacle Kosher

Delicious Passover

They Tried to Kill Us...We Won...Let's Eat!


By Brenda Storch, Messianic Rebbetzin of
The Tabernacle

* Gefilte Fish - OK so you never heard of Gefilte fish? This is something you can buy in the Jewish food section of larger supermarkets. I could give you the recipe (I have several) but, trust me, we’re talking about a lot of work. If you choose this option figure 1 per person – Serve it on a lettuce leaf with some carrot curls to make it look fancy! It is excellent with horseradish.

* Matzo Ball Soup - You can use any good chicken soup recipe and make the Matzo balls from scratch. I usually use a boxed mix but this year I may have to make it from scratch too because Amazon is out. This is an easy recipe that can be made the day before and reheated to boiling and then add the Matzo balls.

Cook a 4-5-pound chicken in a pot of water enough to cover the chicken by 1”. Bring to a boil and then reduce heat to a simmer for 2 hours. Pour the stock through a colander and refrigerate for 2-3 hours so that the fat comes to the top. Skim off the fat and save for the Matzo balls.

Return the stock to the stove and add 3 carrots, 3 stalks of celery, an onion (all chopped). Add salt, pepper, garlic, and dill to taste. Cut the chicken into bite sized pieces and return to the pot – after you get rid of the bones and skin of course. Cook until the vegetables are soft. Feel free to add a couple of bouillon cubes if you want to – just don’t tell anyone!

Meanwhile make the Matzo balls. Whisk together 4 large eggs and ¼ cup chicken fat (or vegetable oil) in a bowl. Then stir in 1/3 cup plain seltzer, 2 Tablespoons chopped fresh dill, 1 cup Matzo meal and 1 ½ teaspoons salt until combined; cover and refrigerate. Chill until firm, at least 30 minutes and up to 2 hours. When it is firm roll the balls with wet hands and gently place in the simmering broth. Cover and simmer on low until the matzo balls are completely cooked through and fluffy, about an hour.

* Chicken - Roasted Breast with an apricot glaze is easy! This recipe is for 8 breasts (4 whole). Dip chicken breast pieces in 1 well beaten egg; then coat with 1 cup Matzo Meal that has been mixed with 1 tsp. ginger, 1 tsp. garlic, 1/2 tsp. salt & 1/4 tsp. white pepper. Combine 1 cup apricot preserves, 1/2 cup cooking wine and 1 Tbsp. margarine in saucepan; cook over low heat until melted. Pour over chicken breasts and bake @ 350 for 1 hour. Increase recipe as needed.

* Carrots w/raisons & pineapple tidbits
Steam carrots, make light glaze with cornstarch (or potato starch), orange juice, brown sugar & a little water, mix in raisons & pineapple until hot. Toss with steamed carrots.

* Carrots w/garlic & parsley
Steam carrots, toss with margarine, parsley & garlic

* Potato Kugel - The food processor takes over to save the cook from the long process of peeling and scraping the potatoes. This recipe is for 9-12 servings, depending on how much other food is served.
  • 6 large potatoes
  • 2 onions
  • 1 stick margarine
  • 3 eggs beaten
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper


Potato Kugel (continued):

Peel and grate the potatoes and onions using the fine shredding disco of a food processor. Melt the margarine and mix with all the other ingredients. Grease a 13” x 9” baking pan, pour the mixture in and cover tightly with a lid or aluminum foil. Bake @ 325 for 1 1/2 hours. Remove the foil and bake for another hour, or until golden brown.

* Matzo Stuffing – Cook 4 diced onions in 2 sticks of butter until soft. Add one box of Matzo broken into pieces to toast. Transfer to a bowl and add 2 eggs and 4 cups of broth (vegetable, chicken or beef to compliment your meal). Mix together and add garlic, salt, pepper and paprika to taste. Pour into a 9”x13” pan and bake at 375 degrees for 45 minutes or until browned. Feel free to add celery, carrots and mushrooms if you would like to. Cook them with the onions for 10-12 minutes until soft. You could also add pan juices, chicken fat or bullion. Make it your own!!

* Passover Sponge Cake - This is really pretty when sliced and served with fresh strawberries, kiwi, or orange twists. Incidentally there are boxed mixes for this that can be purchased.
  • 6 egg yolks
  • 1 1/4 cups sugar
  • 2 tsp. lemon juice
  • 1 tsp. grated lemon rind
  • 6 egg whites
  • l tsp. salt
  • 1/4 cup potato flour
  • 1/2 cup matzo meal
Beat the egg yolks; gradually add the sugar. Beat them together until thick and light in color. Stir in the lemon juice and rind. Beat the egg whites and salt until stiff but not dry. Pile them on top of the egg yolk mixture. Sift the potato flour and matzo meal over it all and fold everything together very carefully.

Turn the mixture into an ungreased 10 in tube pan and bake 325 for 50 - 60 minutes, or until lightly browned and free from the sides of the pan. Invert and let cool. Serves 8-12, depending on the size of your pieces.

Everyone’s all-time favorite from our Passover Seders

* Caramel Matzoh Bark
Arrange 3 ½ sheets of matzo on a parchment lined baking sheet. Melt ½ cup butter with ½ cup brown sugar, stirring until sugar is dissolved; cook 5 minutes more. Spread mixture over matzo; bake 5 minutes in 360° oven. Remove. Sprinkle with 1 ½ cup semisweet chocolate chips. Let stand 5 minutes to melt; spread melted mixture over matzo. Refrigerate until firm. Break into pieces.

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