A Twist on Traditional Passover Recipes

1 TBS. Kosher gelatin

½ c. cold water

1 c. boiling water

1/3 c. sugar

½ tsp. Kosher salt

¼ c. vinegar or lemon juice

1 c. cooked beets, chopped

1 c. finely cut celery

½ c. green pepper, finely cut

2 TBS. horseradish

Soften gelatin in cold water, add boiling water and when gelatin is dissolved, add sugar and salt. Add vinegar or lemon juice and mix thoroughly. Chill the mixture and when it begins to stiffen, add remaining ingredients. Turn into slightly oiled mold and place in refrigerator until firm. Unmold on cabbage leaves.

Baked Stuffed Yams

4 yams

¼ c. milk

3 oz. cream cheese

1 tsp. fresh chives

2 TBS. butter

½ tsp Kosher salt

1/8 tsp. pepper

Bake yams at 325 degrees for 1 hour 15 minutes. Cut a horizontal slice off the top of each yam. Carefully, scoop out the insides leaving ¼ inch yam shells. In a mixing bowl, combine yams, milk, cream cheese, butter, salt and pepper. Beat at medium speed until the mixture is light and fluffy. Fill the yam shells with mashed yam mixture. Return to oven and bake 15 minutes. Garnish with celery and chives.