Recipes for Passover

April 11, 2008

Jackie’s Brisket
(From Jackie Kaufman of Long Island, NY aka New Castle resident Lori Sachare’s mom)

Wendy Nolan’s’ Apricot Chicken

Jackie’s Brisket
(From Jackie Kaufman of Long Island, NY aka New Castle resident Lori Sachare’s mom)

6 lb. first cut brisket
Oil, small amount
Onions, minced or powder
Garlic, minced or powder
Tomato sauce
Carrots, sliced
Potatoes, sliced
Spices to taste
Pkg. onion soup mix

Brown brisket in small amount of oil with onions and garlic in large pot over the stove. Add spices to taste. Add tomato sauce to cover meat. Add carrots to sauce. Cook covered until soft. Slice brisket and return to sauce. Add package of onion soup mix and stir into sauce. Cook until very tender.

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Apricot Chicken
Need approximatley 2 pounds of boneless chicken breasts
Place in baking dish and sprinkle generously with salt, pepper and ground ginger.
Coat with 1 cup of orange or apricot marmalade and pour about 1/2 cup of apple juice and 1/2 cup of orange juice over chicken
Bake for about 20 minutes at 350 or 375 degrees—depends on your oven

Take out of oven—sprinkle 1 cup of dried apricots and 1 cup of raisins or currants over chicken
Sprinkle with 1/4 cup brown sugar and return to oven to bake for another 30 minutes
Baste frequently so that you get a nice glaze on the chicken—-(if you use whole chicken quartered you may need to cook longer)

Place chicken, apricots and raisins on platter—pour some of the juices over the chicken to keep it moist and tasty
Pour the rest of the pan juices into a pitcher to pour over rice—it is really good and looks pretty too