After spending the better part of a month cleaning, shopping, cooking and cooking and then cooking some more, I try to keep my kitchen time to a minimum after the seders. While leftovers are fine the first couple of days, by day four we're ready for something new at meal time.

The following recipes are all great for lunch, dinner or a late snack and they can all be prepared with things you will be able to find in most any Pesach kitchen.

Mushroom Schnitzel for Pesach (Dairy or Parve)
3/4 cup Pesach margarine or oil
1 cup green onions, chopped
1 cup onions, minced
1 1/2 pounds mushrooms, finely chopped
1 tablespoon parsley, minced
2 eggs, lightly beaten
1/3 cup matzah meal (approximately)
2 lemons cut into wedges
Butter or margarine for frying

Melt 1/4 cup plus 2 tablespoons butter or margarine in a heavy nonstick skillet over medium heat. Cook scallions and onions 3 to 4 minutes or until soft. Add the mushrooms and saute over medium-high heat 10-15 minutes, until liquid has evaporated. Transfer to a mixing bowl and let cool. Stir in parsley and eggs. Gradually add the matzah meal until mixture has enough body to hold together during frying. Add another 1 to 2 tablespoons matzah meal if necessary. Season with salt and pepper to taste. Melt remaining butter or margarine in a heavy nonstick skillet over medium-high heat. Form each schnitzel by placing 1 heaping tablespoon of the mushroom mixture in the hot butter or margarine and press with back of a wooden spoon to a 3-inch diameter. Fry for 3 to 4 minutes per side until lightly browned. Drain on paper towels. Serve with lemon wedges. Serves 4 to 6.

Potato and Leek Bake (Dairy, Meat or Parve)
1 red bell pepper, diced
1 cup hot water
2/3 cup milk or broth or parve broth
1 egg
2 large leeks, white part chopped
3 tablespoons oil
5 mushrooms, sliced
3 matzahs, broken
4 potatoes, baked, peeled, and sliced
Minced chives or green onions
Salt, pepper and garlic to taste

Preheat oven to 350 degrees. In a skillet saute leeks in oil just until they start to soften. Add the red pepper and saute 5 minutes. While leeks are cooking put the water in a bowl and soak the matzah in it for 3 to 5 minutes, until soft. Drain; squeeze out excess water. Combine leek mixture and matzahs with mushrooms, potatoes and salt and pepper. Add milk or broth and egg. Stir until fully mixed. Pour into a lightly greased shallow 2-quart casserole. Sprinkle chives over top. Bake 35-40 minutes or until top is golden. Let stand 5-10 minutes and cut. Serves 4. Depending on what type of liquid you use this recipe can be milk, meat or parve.
Artichoke Cheese Squares (Dairy)
2 tablespoons olive oil
1/3 cup minced onion
2-3 cloves garlic, minced
2 whole eggs
2 egg whites
1 14-ounce can artichoke hearts, drained, trimmed and chopped
1/4 cup matzah meal
1/2 pound Swiss cheese
2 tablespoons fresh minced parsley
1/4 teaspoon oregano
1/2 teaspoon salt
Pepper to taste

Preheat oven to 325 degrees. Grease a 7 x 11-inch baking dish. Heat the oil in a skillet over a medium flame. Saute onion and garlic until soft and translucent. Do not brown. Remove mixture from heat and let cool slightly. In a bowl beat the eggs and whites together. Add the matzah meal, cheese, parsley, oregano, chopped artichoke hearts and salt and pepper to the egg mixture. Mix to combine. Add the cooled onion mixture and mix to combine. Pour mixture into prepared baking dish and bake for 25 to 35 minutes or until set. Let cool for a few minutes before cutting into squares. Serves 4 to 6.

Passover Hot Dog Rollups (Meat)
1/2 cup oil
1 cup water
2 cups matzah meal
1 teaspoon salt
1 tablespoon sugar
4 eggs
12 frozen kosher for Pesach hot dogs

Preheat oven to 350 degrees. Grease a cookie sheet and set aside. Combine the oil and water in a saucepan. Bring to a boil. Add the matzah meal, salt and sugar. Mix well and cook, stirring constantly, until mixture pulls away from side of pan. Remove from heat immediately. Mix for 5 minutes to cool; add eggs one at a time. Mix vigorously for another minute. Divide dough into 12 portions. Shape dough around each hot dog. Bake until hot dogs are sizzling and rolls are done, about 7 to 10 minutes. Makes 12.

Mock Macaroni and Cheese (Dairy)
This recipe will please any little kids who just gotta have their mac and cheese during Pesach.

3 large eggs
3 1/2 cups matzah farfel (or 6 matzahs broken into small pieces)
1/2 pound shredded Cheddar cheese
1 cup milk
1/4 teaspoon white pepper
1 teaspoon salt
1 pint sour cream
1 stick (1/2 cup) butter cut into 16 pieces

Preheat oven to 350 degrees. Grease a 2-quart casserole dish. In another bowl beat 2 of the eggs well with a whisk. Add the matzah farfel and blend lightly. In another bowl combine the milk, salt and pepper. Add remaining egg to the milk mixture and beat to combine. Layer into casserole dish as follows: 1/2 farfel mixture, 1/2 Cheddar cheese, 1/2 sour cream in dabs, 1/2 butter. Repeat. Make sure to distribute each layer evenly. Pour milk mixture over top. Cover casserole dish and bake 15 minutes or until brown. Cool for 2 or 3 minutes before serving. Serves 4 little appetites or 2 big ones.

Matzah Chicken Pot Pie aka Mina De Pesach (Meat)
This variation of a traditional Sephardic layered savory pie is a great way to use leftover parsley and soup chicken.

6 to 7 tablespoons oil
2 cups chopped onions
2 tablespoons minced garlic
1 1/2 cups thinly sliced mushrooms (about 1/3 pound)
3 cups bite-sized pieces cooked chicken (about 14 ounces)
1/2 cup chopped celery
1/4 cup chopped red or green bell pepper
Salt and pepper to taste
1 cup chopped parsley
5 eggs, lightly beaten
5 to 6 matzahs
1 cup chicken stock

Preheat oven to 375 degrees. Heat 5 tablespoons of the oil in a large skillet. Slowly saute the onion and garlic until softened and translucent, about 10 minutes. Add the mushrooms, celery and peppers and saute until soft, an additional 5 minutes. Let cool. Stir in the chicken, salt, pepper, parsley and eggs. Lightly oil a shallow 6- to 8-cup baking dish. Dip 2 of the matzahs into the stock until well moistened but not falling apart. Lay them in the-baking dish, breaking pieces to fit. Spoon half the chicken mixture on top, and cover with 1 more moistened matzah, the remaining chicken, and the 2 remaining matzahs. Pour 2 teaspoons oil over top and bake for 15 minutes. Sprinkle with remaining oil and bake an additional 15 minutes, or until the top is a rich, crisp brown. Let cool for 10 minutes and serve. Serves 6 to 8.