Leftover matzah? Some ideas

You may be tired of eating matzah for Passover, but there are lots of dishes that you can use up all that leftover matzah. Any recipe that uses bread crumbs is a good candidate. Here are some ways to use the matzah:

• Add 1/4-1/2 cup ground matzah to your hamburger or meatloaf mix. 

• Make a streusel crumble topping for baked goods, banana bread, 

fruit crumbles, muffin toppings or over ice cream. In a small bowl Process 1 matzah to tiny crumbs. Mix with 3 T. brown sugar and 3 T. granulated sugar. Add 1 tsp. ground cinnamon. If desired, add 1/4 cup chopped nuts. Whisk together. Melt 4 T. butter. Slowly stream butter into mix and stir slightly, leaving small lumps. Store mixture in refrigerator for three days or freeze for later use. 

• Make a mushroom side dish. This can be used for stuffing, or as a vegan meal. Chop 1 onion. Fry in 8T. butter until it begins to caramelize about 4 minutes. Mix 2 T. of the melted butter with 2 T. potato starch, cornstarch or flour to make a paste. Slice 2 pints of button or baby bell mushrooms. Finely chop one stalk of celery. Add mushrooms and celery to the onion mix and continue cooking until the vegetables soften about 4 minutes. Add paste to the mix and stir to make a thickened sauce. Add 1 cup chicken broth or a packet of bullion mixed with 3/4 cup warm water. Add 1 finely chopped garlic clove, 1 T. Sherry, 1/2 tsp. salt, 1/4 tsp. black pepper, 2 tsp. dried sage or 1 1/2 tsp. finely chopped fresh sage. Stir and pour into a small baking dish. Make topping of 1/2 cup matzah crumbs mixed with 1/2 cup grated cheese. Spread on top of the mushroom mix. Place on a baking tray to catch drips. Bake 20 minutes at 350F. for 20 minutes until bubbly. Garnish with 2 T. Chopped parsley. The mixture stuffed in large mushrooms with the stems removed and chopped in the mixture makes a great lunch with a fresh salad or vegetable soup. Be creative.

See more recipes in “What to Do with Your Leftover Matzah,” available on Amazon.