How to use up your extra matzah in a hurry

It is a truth universally acknowledged that no one ever runs out of matzah. It has a tendency to replicate itself until you find yourself on the last day of Passover, staring down at the three sheets of matzah left in your very first box, trying to do the math and figure out how, yet again, you ended up with way too much matzah.

There are a couple things you can do with leftover matzah besides eat it straight. You could grind it up in a food processor and make it into matzah meal (my mother's year-round salmon croquette recipe uses matzah meal - recipe below). You could donate it to a food bank, I suppose. You also could save it for Pesach Sheini, on the 14th of Iyar. If the box and the matzah are still sealed, you can even use it next year (the matzah I bought this year doesn't expire until 2013!).

But if you're determined to finish every last sheet before the end of Passover tomorrow night, here are five matzah-heavy recipes to try. Each uses at least four sheets.

1) Matzah brei

courtesy of http://www.imafoodblog.com

Serves 4

Ingredients:
6 sheets of matzah
4 eggs
2 Tbs. milk

Directions:
Break matzah into small (1-2 inch) pieces, place in a colander and run warm water over matzah for a few minutes. (You can also soak the matzah in water then drain, but my mother uses a colander for her excellent brei.) Drain and press out excess water.

Beat eggs and milk in a large bowl and add matzah. Mix. If making sweet matzah brei, add some cinnamon and nutmeg to mixture; if making savory, add pinch of salt and freshly ground pepper.

Heat oil or butter in a large frying pan. Add matzah mixture and stir, over medium heat, until dry but not too crispy.

Matzah brei can be eaten sweet or savory - if sweet, serve with cinnamon sugar, maple syrup or jam; if savory, serve with (or add to matzah brei as it's cooking) sauteed mushrooms, spinach and garlic.

2) Tiramatzah

There are two schools of thought on Passover tiramisu: one that uses Passover-friendly ladyfingers, and the other that substitutes matzah for the ladyfingers. Both extremely yummy-looking recipes are also very lengthy, so I'll just direct you to them here and here.

3) Passover mac 'n' cheese
Serves 6-8

Ingredients:
3 large eggs
3 1/2 cups matzah farfel (or 6 broken up matzahs)
1/2 cup cheddar cheese
1 cup milk
1 tsp. salt
1/4 tsp. pepper
1 pint sour cream
1 stick butter, cut into 16 pieces (may use less if desired)

Directions:
Preheat oven to 350. Greast 2-quart casserole with butter.

Beat 2 of the eggs well and pour over farfel. Cut up or shred the cheese (or use pre-shredded.) Beat last egg and stir in milk, salt and pepper.

Layer in casserole 1/2 the farfel, 1/2 the cheese, 1/2 the sour cream in dabs, and half the butter. Repeat. Pour milk over.

Cover and bake 30 minutes. Remove cover and bake another 10-15 minutes to brown.

4) Matzah lasagna

courtesy of http://albioncooks.blogspot.com

This one is simple. Just take your favorite lasagna recipe and substitute sheets of matzah for the lasagna noodles. A standard nine-noodle recipe should use six sheets of matzah. Tip: Run warm water over the matzahs before placing them in the pan to soften them slightly.

5) Sephardic matzah spinach pie
Serves 6

Ingredients:
2 packages frozen chopped spinach (10 1/2 oz each)
3 eggs, separated
1 1/2 cups mashed potatoes
3/4 cup grated cheddar cheese
salt & white pepper to taste
4-5 matzahs (enough to cover bottom of pan and filling)
warm water
2 Tbsp. oil

Directions:
Thaw and drain spinach well. In medium sized bowl, beat 1 egg well; add half mashed potatoes, 1/2 cup of grated cheese, and chopped spinach. Combine well. Season with salt & pepper.

Soak matzahs in shallow pan of warm water for about 3 minutes. Place matzahs between 2 towels to absorb excess water. Grease 7 x 9 inch baking pan or 9 inch pie plate with 1 Tbsp. oil. Heat the pan in preheated 350 degree oven.

Carefully line bottom and sides of hot pan with some of the matzah. Spread spinach filling evenly over the matzah. Cover the filling with remaining matzah.

In small bowl, beat the remaining 2 eggs. Add the remaining potatoes, cheese, and oil. Blend well. Spread this over matzah. Score the top with a fork.

Bake for 1 hour or until top is lightly browned.

BONUS RECIPE!
Salmon Croquettes
Makes 2 1/2 dozen

Ingredients:
1 large can red salmon (12 oz.)
1 onion, grated
juice of 1/2 lemon (about 1 Tbs.)
4 well-beaten eggs
1 tsp. salt (or less)
freshly ground pepper
1 drop Tabasco sauce
1/2-3/4 cup matzah meal

Directions:
Mix well and drop by teaspoon into hot oil. Fry until brown on both sides.

May be frozen and reheated on cookie sheet in 400-degree oven for 20-30 minutes.

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