1. In large, heavy saucepan, place half the onion skins; top with eggs and remaining skins.
2. Add water to cover.
3. Add oil, salt and pepper.
4. Bring to a boil, reduce heat to very low and simmer, covered, 2 hours.
5. Cool and chill.
6. Use an egg as one of the symbolic foods on the Seder plate.
7. Serve the rest.
Makes 12.

1. Toast walnuts and almonds at 350 degrees, about 10 minutes or until golden.
2. In food processor, chop nuts, raisins, dates, apple and pear with wine and cinnamon until crunchy paste forms.
3. Spoon into bowl, cover and refrigerate.
4. To serve, bring to room temperature.
Makes 2 cups.

Spanish Potato Omelet - a traditional Spanish appetizer of potatoes, onion and eggs, is more delicious than you can imagine.

1. Peel potatoes, slice 1/8-inch thick.
2. Dry on paper towels.
3. Heat 2 tablespoons olive oil in 8- or 9-inch heavy oven-proof skillet, tilting to coat sides.
4. Arrange potato slices overlapping in ring on bottom, then center.
5. Add a layer of onions and garlic.
6. Arrange layers of potatoes and onion, until all is used and pan is full.
7. Drizzle with remaining 1 tablespoon oil.
8. Heat skillet over moderate heat about 5 minutes, then bake in center of 400 degree oven 30 minutes, until potatoes are tender but not brown.
9. In mixing bowl, beat eggs with salt and pepper; pour evenly over potatoes.
10. Bake 15 minutes longer or until eggs are set and potatoes are lightly browned underneath.
11. Remove from oven.
12. Let rest 10 minutes.
13. Loosen edges and bottom of potatoes with spatula.
14. Invert onto platter.
15. Sprinkle with parsley.
16. Serve warm or at room temperature, cut into wedges.
Makes 6 servings.

Cooked Two Ways - duckiling is roasted and simmered with green olives, orange and potatoes for a Sephardic main course.

1. Rinse duck; remove excess fat and pat dry. (Use wings and back for broth.)
2. In large skillet, heat oil over medium heat.
3. Sauté duck on both sides until golden brown, about 10 minutes.
4. Remove to platter; cover and refrigerate breast.
5. Drain fat, leaving a few tablespoons in skillet.
6. Sauté garlic and onions until tender.
7. Add wine, scraping up browned bits; add broth, orange juice and seasonings.
8. Return legs and thighs to skillet.
9. Cover and simmer 1 hour.
10. Add olives and potatoes.
11. Cook 20 minutes, until potatoes are tender.
12. Meanwhile, roast breast at 400 degrees about 20 minutes to heat through until crisp.
13. On each plate, place one leg with some sauce, potatoes and olives around it, and sliced breast, fanned on top.
14. Garnish with orange zest (optional).
Makes 8 servings.

1. In large saucepan, heat oil; add onion and garlic.
2. Sauté until tender, about 5 minutes.
3. Add zucchini, parsley, tomato juice, salt, pepper and sugar.
4. Cover; simmer over low heat until zucchini is tender-crisp, about 10 minutes. (Don’t overcook.)
Makes 8 servings.

1. In mixer bowl, beat egg yolks until thick and lemon-colored.
2. Gradually beat in 1/2 cup sugar.
3. Stir in pecans, cinnamon, orange juice and zest (optional).
4. In another bowl, beat egg whites until foamy; add salt.
5. Beat in remaining 1/2 cup sugar, a tablespoon at a time, to stiff peaks.
6. Fold yolk mixture into whites.
7. Pour into ungreased 9x13-inch baking pan, smoothing top.
8. Bake at 350 degrees 35 to 40 minutes, until golden brown and tester inserted in center comes out clean.
9. Cool in pan on rack.
10. Serve plain with strawberries or soaked with syrup.
11. Cover and refrigerate leftover cake.
Makes 15 to 20 servings.

For syrup:
1. In saucepan, combine water, sugar, honey and lemon juice.
2. Bring to a boil; cook until syrup thickens, about 20 minutes.
3. Let cool slightly.
4. Pour hot syrup over cake.
5. Let cool in pan.

1. In mixing bowl, combine apple, figs and walnuts.
2. Sprinkle with cinnamon.
3. Add honey and wine; blend well.
4. Cover and refrigerate 1 hour to blend flavors.
5. Serve mounded in bowl.
Makes 2 cups.

Chicken Sauté with Mushrooms - and potato kugel as a side dish, are fancy enough for company or can be prepared for a family meal during Passover.

1. Rinse chicken, pat dry.
2. In large sauté pan, heat oil over medium-high heat.
3. Brown chicken on both sides without crowding pan.
4. Remove to platter.
5. Pour off drippings, leaving about 2 tablespoons.
6. Add mushrooms and green onion; sauté lightly.
7. Remove and set aside.
8. Return chicken to pan; add broth, wine, salt, pepper, nutmeg.
9. Cover and simmer 20 to 30 minutes.
10. Add mushrooms and onion; cook 10 minutes longer or until chicken is tender.
11. Remove chicken and mushrooms to platter.
12. Over high heat, reduce pan liquid until thickened slightly.
13. Pour over chicken.
14. Garnish with watercress.
Makes 4 servings.

1. Drop cabbage into boiling salted water for 1 minute.
2. Drain, rinse with cold water.
3. Squeeze dry in paper towels.
4. In bowl, lightly beat eggs; blend in potato starch, salt, pepper, oil and onion.
5. In food processor, shred potatoes; quickly stir into egg mixture with cabbage.
6. Pour into oiled 2-quart baking dish.
7. Sprinkle with paprika.
8. Bake at 350 degrees about 1 hour, until set and top is browned.
9. Cut into pieces.
Makes 6 to 8 servings.

1. In medium saucepan of boiling salted water, cook carrots until very tender, about 20 minutes.
2. Drain well.
3. In food processor, purée carrots; blend with eggs, granulated sugar mixed with potato starch, vanilla, cinnamon and nutmeg.
4. Add 2 tablespoons melted margarine and process to mix.
5. Turn mixture into oiled 1 1/2-quart soufflé dish or straight-sided casserole.
6. Bake at 350 degrees 35 to 40 minutes or until soufflé is slightly puffed and golden. 7. Sprinkle with nuts and brown sugar.
8. Drizzle with remaining margarine.
9. Return to oven for 10 to 15 minutes or until top is crisp and golden brown.
Makes 4 servings.

Cooky Cups - filled with fresh fruit are a study in flavor, texture and color for a show-stopping Passover dessert.

For Cooky cup:
1. In a small bowl, combine sugar and potato starch.
2. Add egg whites, margarine and vanilla.
3. Mix until smooth.
4. Stir in nuts.
5. Cover baking sheet with baking parchment, anchoring parchment with dabs of batter; coat with margarine.
6. Make 1 to 2 cookies at a time.
7. Place a dollop of about 2 tablespoons batter on prepared sheet.
8. Using back of spoon, shape into 6-inch round.
9. Bake at 350 degrees 7 to 8 minutes, or until golden brown.
10. With a large wide spatula, lift Cooky from sheet; fit into custard cup, with nuts on outside.
11. Let cool while making rest. (Cookies are fragile and not all will shape well.)
12. Store in a single layer in an airtight container up to 24 hours.

For filling:
1. In large skillet, brown margarine slightly; add pineapple.
2. Cook, stirring often, until juice evaporates and pineapple begins to brown, about 10 to 15 minutes.
3. Add brown sugar, stirring to coat pineapple.
4. Add ginger; cook and stir about 5 minutes.
5. Add brandy; cook until it evaporates, about 1 minute.
6. Can be made a day ahead. Cover and refrigerate.
7. Warm slightly for serving.

For topping:
1. In a bowl, combine strawberries, raspberries, kiwi, sugar and lemon juice.
2. Cover; refrigerate 15 minutes to 2 hours.

To serve:
1. Spoon pineapple mixture into each Cooky cup.
2. Drain fruit, place on top.
3. Garnish with mint.
Makes 6 servings.

1. Place chicken between 3 sheets of plastic wrap.
2. Pound with smooth mallet until 1/8-inch thick.
3. In shallow baking dish, combine orange juice and zest (zest optional), brandy and nutmeg.
4. Add chicken to marinade, turning to coat both sides.
5. Marinate 30 minutes at room temperature.
6. Drain chicken; season with salt and pepper.
7. Dip into ground almonds, dip into egg, then back into almond mixture.
8. Place on rack or platter and refrigerate about 20 minutes to set coating.
9. In large skillet, heat oil; add chicken without crowding pan, and cook until golden brown, about 2 minutes.
10. Turn and brown other side.
11. Remove to heated platter.
12. Repeat with remaining chicken.
13. Add marinade to pan and cook until reduced slightly.
14. Add salt and pepper to taste.
15. Pour sauce over chicken; sprinkle with almonds.
Makes 4 servings.

A New Idea - Passover lasangne will delight your family and guests.

1. In medium skillet, heat 3 tablespoons oil; add mushrooms and sauté until tender.
2. Coat two 7x11-inch or one 9x13-inch baking dish with oil.
3. Sprinkle with matzoh meal.
4. In medium bowl, beat eggs lightly; blend in garlic salt, cottage cheese and basil, mixing well.
5. Arrange a layer of uncooked lasagne in baking dish.
6. Spoon on 1/3 of the marinara sauce.
7. Spread with 1/3 of the cottage cheese mixture, green pepper, green onions and mushrooms.
8. Sprinkle with 1/3 of the Jack and Parmesan cheese.
9. Repeat layers, ending with grated cheese.
10. Bake at 350 degrees 30 minutes, until cheese is melted and bubbly.
Makes 12 servings.

Note: Allow 10 minutes additional baking time if made in advance and refrigerated.

1. In small skillet, heat 2 teaspoons oil; add onion, sauté until tender.
2. In medium bowl, mash potatoes, or prepare instant potatoes according to package directions, omitting butter and milk.
3. Beat in eggs, one at a time.
4. Add sautéed onion, cheese, salt and pepper.
5. Soak matzoh in warm water a few minutes.
6. Pour off water and pat matzoh dry with paper towel.
7. Cut matzos into quarters.
8. On half of the pieces, divide and spread potato mixture evenly.
9. Top with another matzoh quarter to cover filling.
10. Dip matzoh "sandwiches" into beaten egg in flat dish.
11. In large skillet, heat oil to lightly cover bottom of pan.
12. Add a few of the matzoh sandwiches.
13. Fry until golden brown on both sides.
14. Repeat with remaining matzoh sandwiches.
15. Cut each into 2 triangles.
Makes 4 to 6 servings.

1. In medium saucepan, melt chocolate and margarine over very low heat, stirring.
2. Remove from heat.
3. Stir in sugar.
4. Beat in eggs, one at a time, beating well after each.
5. Blend in vanilla.
6. Combine and add matzoh cake meal and salt.
7. Stir in nuts, mixing well.
8. Turn batter into greased 9-inch square baking pan.
9. Bake at 350 degrees about 30 minutes, until tester inserted in center comes out clean and brownies begin to pull from sides of pan.
10. Cool in pan on wire rack 10 minutes.
11. Cut into squares.
12. Continue cooling in pan.
Makes 25 brownies.

Passover Pasta(Gebrukts) Passover pasta can be made by hand, but a food processor and pasta machine simplify preparation. Busy cooks will be pleased that soup noodles can be dropped directly into rich chicken broth to cook briefly. Fresh lasagne requires no pre-cooking. Just layer the wide strips in the casserole to bake, eliminating extra handling. Fettucine cooks in just minutes to top or toss with a favorite sauce. Knead in additional matzoh cake meal if too moist, a few drops of water if too dry. Thicker noodles work better than thin for characteristic toasty matzoh flavor and firmer bite. Matzoh cake meal varies by brand, so look for the one with fine floury texture, not granular, in the Passover food section of the grocery store or specialty market. (Gebrukts) 3/4 cup matzoh cake meal 1/4 cup potato starch 1/4 teaspoon salt 2 eggs 1 tablespoon water 1 teaspoon olive oil 4 quarts water 1 tablespoon salt 1 tablespoon oil 1. Place matzoh cake meal, potato starch and salt in food processor. 2. Process to combine. 3. Add eggs, water and olive oil. Process until well blended and crumbly. 4. Shape with fingers into a ball. Work lightly in hands. If too moist, knead in extra matzoh cake meal; if dough doesn’t hold together, add a few drops water or olive oil. 5. Divide dough into three parts. 6. Working with one part at a time, with pasta machine smooth rollers at the widest setting, feed dough through. 7. Fold dough into thirds and repeat 10 times for kneading, dusting with matzo cake meal if sticky or adding a few drops of water if dough is crumbling. Dough will become smooth and velvety. 8. For rolling, reset rollers closer together. 9. Do not fold in thirds. 10. Roll through each setting one time. Continue rolling pasta through each setting to medium thickness. As dough increases in length and it becomes thinner, cut in half for easier handling. 11. Cut final strips into 10 to 12-inch lengths for lasagne noodles to fit pan. Don’t cook before preparing lasagne. For fettucine, feed through wide cutting blades; for angel hair through narrow cutting blades. 12. Place on towel or waxed paper dusted with matzoh cake meal to dry at least 10 minutes or overnight. TO COOK: 1. Bring four quarts water to a boil. 2. Add one tablespoon salt and one tablespoon oil. 3. When boiling rapidly, gradually add pasta. 4. Return to a boil over high heat and cook, uncovered, 1 to 2 minutes, or until dough tastes cooked and is slightly chewy. 5. Turn into colander and drain; do not rinse. Makes about 12-ounces fresh noodles, about 4 cups cooked. Soup Pasta: Cut fettucine or angel hair. Cook in soup for easy handling or cook separately in boiling salted water 1 to 2 minutes and add to soup.