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After the excitement of the seder, Passover meals could become boring. But they don't have to be.

The inventive cook is presented with a real and pleasurable challenge that makes preparing meals during the eight days of Passover fun. There are all those wonderful leftovers from the seder table: brisket, poultry, roast potatoes and probably several hard-boiled eggs — from which a terrific and tasty Passover buffet lunch can be crafted.

Passover rolls are perfect for holding fillings made from the leftovers. Just fill a basket with rolls, set out bowls of filling and let guests create their own sandwiches.

For dessert, fresh berries with some non-dairy whipped topping turns the rolls into strawberry shortcake.

Remember to bake some extra rolls for the kids' lunchboxes.

Passover Rolls | Makes about 24 rolls


(from "The Gourmet Jewish Cook" by Judy Zeidler)

2 cups matzah meal
1 tsp. salt
1 cup water
1/2 cup vegetable oil
4 eggs
In a medium saucepan, bring water and oil to a boil. Pour in the matzah meal and stir until blended. Transfer to a large bowl of an electric mixer. One at a time, add eggs, beating well after each addition until completely blended. Let rest for 10 minutes.
Preheat oven to 375 degrees. With oiled hands, shape the dough into 3-inch balls or ovals and place 2 inches apart on a well-greased cookie sheet. Bake for 40 to 50 minutes, or until golden brown. Transfer to racks and cool. Split and fill with one of the following mixtures.

Egg Salad | Fills about 10 Passover rolls

6 hard-boiled eggs, chopped
1 celery stalk, chopped
6 oil-packed sun-dried tomatoes, cut into thin strips
2 Tbs. drained capers
3 Tbs. chopped chives
4 Tbs. mayonnaise (or to taste)
salt and pepper to taste
In a medium bowl combine all ingredients.

Brisket-Mushroom Filling | Makes about 5 cups

2 Tbs. oil
1 onion, chopped
2 cloves garlic, chopped
6 oz. mushrooms, chopped
4 cups diced leftover brisket
1 cup chopped tomatoes (fresh or canned)
1/4 cup ketchup
2 Tbs. chopped parsley
salt and pepper to taste
In a large skillet heat oil. Sauté onion, garlic and mushrooms about 5 minutes. Stir in brisket and cook another 2 minutes. Add tomatoes and ketchup. Simmer 5 minutes. Stir in parsley and season to taste.

Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of "Jewish Holiday Cooking." Her columns alternate with those of Rebecca Ets-Hokin. Questions and recipe ideas can be sent to j. or to .(JavaScript must be enabled to view this email address).