Two More Pesach Recipes

From various sources:

Brownies

"Finally...the brownie recipe, as adapted from the St. Louis Post Dispatch 3/28/1988
Preheat oven to 325. Grease a 9 x 13 baking pan.(foil works fine)

4 eggs, well beaten (egg beaters are ok)
2 cups granulated sugar
½ Cup cocoa powder
1 Cup canola oil ( I am going to try 1/2 apple sauce & 1/2 oil this year)
½ tsp. Salt
1 cup matzo cake meal (sift if you are not as lazy as I am)
1 cup chopped pecans (or walnuts)
2 cups semisweet chocolate morsels

1. Beat eggs with sugar, cocoa, oil and salt.
2. Gradually add the matzo cake meal.
3. Stir in pecans* and chocolate morsels, and pour into the baking pan.
4. Bake 30-40 minutes. You want a toothpick to come out a little sticky.
(*my kids don’t like the nuts, so after I have poured the batter into the pan, I add the nuts to ½ the pan & gently stir a bit)
NOTE: recipe can be halved and baked in a 9 x 9 inch pan."

"Kugelettes"

"Potato Kugelettes

1 1/2 cups Idaho potatoes (I use Russets), grated and drained
3/8 cup onions, grated
3 eggs, well beaten
1 1/2 teaspoons coarse kosher salt
freshly ground pepper, to taste
3 tablespoons rendered chicken fat (NO substitutions), plus fat to grease the muffin tins
matzo meal, for dusting muffin tin

1. Preheat oven to 375~

2. Combine all ingredients

3. Grease a 24 cup mini-muffin tin with chicken fat and dust with matzo meal. Place 1 T of filling per muffin cup and bake for 25 min. until golden.

Yield 24 kugelettes

This recipe is from Patty Unterman, a San Francisco restaurant reviewer and restaurant owner (Hayes St. Grill.)"