Using up chametz before Passover

If you’re looking for delicious ways to use up your chametz before Passover, there are a number of possible alternatives. Here are some delicious ways to use up leftover cereal, crackers, bread crumbs and pasta before Passover. They’re sure to disappear quickly!

Use rolled oats in ground meat, fruit crisp toppings or granola bars for the kids. Dry cereals such as Special K, crisp rice cereal and Cheerios are great in Rice Krispie squares or Special K Mandel Bread (see recipe below). Leftover bread can be made into a bread pudding. Make a quick pasta casserole for dinner – add cooked leftover chicken from the freezer, frozen veggies, canned beans or chickpeas and tomato sauce. Bottled salad dressings and open jars of jam (e.g., apricot, peach) can be combined with dry onion soup mix and poured over chicken pieces to make Heavenly Chicken (below). Enjoy!


A vegetable stuffing shaped in a roll or ring. My original recipe called for 1/2 cup of fat. I reduced the fat by more than half and added dill and extra vegetables to boost the flavour. Easy! Source: Food Processor Bible (Whitecap)

3 1/2 cups cracker crumbs or matzah meal
2 cloves garlic
2 medium onions, cut in chunks
2 carrots, cut in chunks (or 10 baby carrots)
2 stalks celery, cut in chunks
1 red bell pepper, cut in chunks
3 tbsp. fresh dill
salt, freshly ground black pepper and paprika to taste
3 tbsp. oil
1 cup water, or vegetable or chicken broth

Use steel blade to make cracker crumbs. Process crackers until finely ground, 20 to 25 seconds. Empty into a bowl. Process garlic, onions, carrots, celery, bell pepper and dill in batches until minced, emptying processor each time. Combine all ingredients and process with quick on/off pulses, until mixed.

Form 3 long rolls, each about 2 inches in diameter. (Wet your hands for easier handling.) Wrap each roll in foil that has been sprayed with nonstick spray. (You can prepare the kishka to this point and refrigerate until needed.)

Place rolls on a baking sheet and bake in preheated oven at 350 for about 1 hour. Unwrap and slice. Serve hot. Yield: 8 to 10 servings. (Allow for second and third helpings!) Reheats and/or freezes well.

Microwave Method:

Instead of making long rolls, place half of mixture on a microwavable plate and shape into a ring about 2 inches wide. Wet your hands for easier handling. Cover with waxed paper, tucking ends under dish. Repeat with remaining mixture. Microwave one plate at a time on high for 6 to 8 minutes, until dry to the touch. Let stand covered for 2 minutes.


In my family, we’re addicted to this marvellous mandel bread. I’ve cut the fat in half, so now we only feel half as guilty when we indulge… except when I double the recipe and we eat twice as much! This cookie is very similar to biscotti and is perfect with tea or coffee. Source: Healthy Helpings (Whitecap)

3 eggs (or 2 eggs plus 2 whites)
3/4 cup sugar
1/2 cup canola oil
2 cups flour
2 cups Special K, Rice Krispies or corn flakes
2 tsp. baking powder
3/4 tsp. cinnamon
1/2–3/4 cup sliced almonds
1/2–3/4 cup chocolate sprinkles, optional
2 tsp. cinnamon mixed with 1/3 cup sugar

Spray a large baking sheet with non-stick spray. In a large bowl, beat eggs with sugar and oil until well mixed. Add flour, cereal, baking powder, cinnamon, almonds and chocolate. Mix well.

Chill mixture in refrigerator for 15 to 20 minutes. Preheat oven to 350. Divide the dough evenly into 4 long, narrow rolls directly on the baking sheet. Flour your hands for easier handling. Leave at least 3 inches between the rolls because they’ll spread during baking. Dough will be somewhat sticky. Smooth the tops and make the edges neat with a rubber spatula.

Bake at 350 for 25 minutes, until pale golden in color. Remove pan from oven and cool slightly. Reduce oven temperature to 250.

Using a sharp knife, cut rolls on a slight angle into 1/2-inch-thick slices. Lay cut-side up on baking sheet. Sprinkle with cinnamon-sugar mixture. Bake at 250 about 45 minutes, until dry and crisp. Yield: about 4-1/2 dozen slices. These freeze well, if you can hide them fast enough!


You can use bottled or homemade salad dressing for any of the variations of this recipe. Serve with rice or couscous. Source: Food Processor Bible (Whitecap)

2 broilers, each cut in 8 pieces (about 3 lb./1.4 kg each)
3/4 to 1 cup Italian salad dressing
3/4 to 1 cup apricot, peach or pineapple jam
1 tbsp. lemon juice
1 pkg. (1.9 oz./54 g) dry onion soup mix

Place chicken pieces in large, sprayed roasting pan.
With steel blade, combine remaining ingredients and process for a few seconds, until blended. Pour over chicken. (May be marinated for several hours or overnight in refrigerator; turn once.)
Bake uncovered in preheated oven at 350 about 2 hours, until golden brown. Baste occasionally. Yield: 8 servings. Reheats and/or freezes well.

Combine any of the following or use your imagination!
• Italian salad dressing plus pineapple jam or orange marmalade.
• Thousand Island salad dressing plus apricot jam.
• Vinaigrette dressing plus 1/2 cup orange marmalade and 1/2 cup peach jam.

Norene Gilletz is a cookbook author, teacher and food consultant in Toronto. For information about her cookbooks, classes and services, call 416-226-2466 or visit her website at