Here's a handy list of Passover substitutions:
In baking, substitute 5/8 cup potato starch for 1 cup of flour, or use 1 /2 cup matzo cake meal plus 1/4 to 1/3 cup of potato starch instead of 1 cup of flour.
Ground almonds can also replace flour in cookies and cakes. Replace 1 tsp. vanilla extract with 1 tbsp. Passover liqueur. Artificial vanilla extract is inferior in flavor.
Passover Icing Sugar: Process 1 cup granulated sugar with 1/2 tbsp. potato starch on the Steel Blade for 2 to 3 minutes, until pulverized. Texture will be grainier than icing sugar. Makes 1 cup icing sugar.
Cookie Crumbs: Process Passover cookies such as egg kichel, mandel bread or macaroons on the Steel Blade of your food processor. Use quick on/off pulses to start, then process until fine. Use in cookie crumb crusts and streusel toppings.
Almost Bread Crumbs: To make 1 cup of crumbs, process 3 cups mandlen (1 3/4 oz. pkg. soup nuts) on the Steel Blade until fine, 15 to 20 seconds. Use in stuffing mixtures, to bread chicken or fish, or as a topping for casseroles.
Passover Coating for Chicken or Fish: Instead of bread crumbs, substitute "Almost Bread Crumbs," matzo meal, cake meal, potato starch or finely ground nuts.
Matzo Meal: To make 1 cup of matzo meal, process 2 cups matzo farfel or 3 matzos, broken up, on the Steel Blade until fine.
Instead of bread crumbs to bind burgers and meat loaves, substitute matzo meal or finely grated potato. Process 1 medium potato on the Steel Blade until fine, about 10 seconds. This amount is enough to bind 2 lbs. of ground meat or poultry.
As a thickener for sauces and puddings, substitute 1 tbsp. potato starch for 1 tbsp. cornstarch or 2 tbsp. flour.
PASSOVER COOKING TIPS
Leftovers? Try these quick budget-stretchers:
* Chop cooked chicken, turkey or brisket on the Steel Blade and use as a filling for Passover Blintzes. Add sautéed veggies such as onions, mushrooms and garlic to the poultry or meat mixture; season with salt, pepper and basil.
* Chopped chicken or turkey can be combined with mayonnaise, minced green onions, celery, salt and pepper to make a delicious chicken salad. Serve on a bed of salad greens, matzos or on Passover bread alternatives.
* Slice leftover cooked chicken and stir-fry with assorted veggies (onions, mushrooms, celery, red &/or green peppers and minced garlic) to make a delicious dinner. Season with salt and pepper. Add a spoonful or two of Gold’s duck sauce and a dash of ketchup or tomato sauce; mix well.
MORE QUICK PASSOVER RECIPE IDEAS: