Passover lasagna

2 eggs
1 lb. cottage cheese, small curd
Salt and pepper
Garlic (optional)
1/2 lb. shredded mozzarella cheese
3-4 whole matzos
8 oz. tomato sauce

Beat eggs and mix with cottage cheese and seasonings. Wet each whole matzo until moist, not soggy. Spread a little tomato sauce on the bottom of an 8" square pan. Layer the following ingredients until finished, ending with the sauce and mozzarella: matzo, cottage cheese mixture, sauce, mozzarella. Bake 45 to 50 minutes at 350 degrees; then let stand 5 to 10 minutes before cutting into squares. Serves 2-4.

Source: FarAcres Chapter of Women's American ORT, "Potpourri: A Taste and Tell Cookbook" (March 1979); recipe by Melanie Karsen.

Vegetable chopped liver

1 lb. can green beans, drained
1 lb. can string beans, drained
6 hard-cooked eggs
3-4 lg. onions, sauteed
15 crackers (Tam Tams) or equivalent
12 walnuts
2 tbsps. mayonnaise

Grind all ingredients together and then season to taste using the mayonnaise, salt and pepper. If food processor is used, be careful not to make it too fine. This can be frozen.

Source: Agudath Achim Sisterhood of Little Rock, Ark., "Spice of Life" (no date given); recipe by Annette Rosch.