NECESSITIES FOR
THE PASSOVER SEDER DINNER
Here are some recipes for the Passover Seder meal. You can either use these recipes step by step or vary them according to your taste; however, for authenticity sake, there should be no pork, shellfish, yeast or any other rising agent, or dairy products used. Margarine should be used instead of butter, matzo meal (easily found in the kosher section of a supermarket) should be used instead of flour, and non-dairy creamer instead of milk or cream. Beef may be substituted as the main entree, and items such as coffee and juice are perfectly acceptable.
One can divide the preparations into two categories: (1) the dinner meal and (2) the elements of the Seder (or Order) according to tradition. The recipes (Baked Breast of Chicken, Quick Vegie Medley Casserole, Matzo Potato Kugel, and Fruit Compote) are for the actual dinner meal. The elements of the Seder (Order) are also listed below. Some of the elements are for the headtable only; however, many of the elements should be on all tables. Print copies of "A Hebrew- Christian Passover Haggadah" (the story of Passover booklet) for each place setting.
Our Hebrew-Christian Passover Haggadah is available here
1. RECIPES FOR THE SEDER
Charoseth
(makes 4 cups)
1 pound chopped apples
1 pound dried raisins
8 ounces pitted dates
2 cups water (or as needed)
1/4 cup sugar
1/4 cup chopped walnuts or pecans
Place the apples, raisins, and dates in a bowl with enough water to cover. Let stand for 1 hour.
Add the sugar and whirl the mixture in a blender, a few spoonfuls at a time. Or divide the mixture in thirds and place in a food processor.
Transfer the chopped fruits to a heavy saucepan and let simmer over low
heat until the fruits are cooked and the liquid absorbed. It should take about 20 minutes.
Remove from the heat and place in a jar. When cool, sprinkle with chopped nuts.
YIELD: 16 Servings
RECIPES FOR THE DINNER MEAL
Baked Breast of Chicken
4 whole chicken breasts, boned
1 box matzo meal
1 tsp. ground ginger
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. white pepper
2 eggs, well beaten
1 cup apricot preserves
1/2 cup white wine (cooking wine)
2 TBSP parve (kosher) margarine
Preheat oven to 350 degrees. Cut chicken breasts in half. Rinse with cold water and dry well with paper towels.
Combine matzo meal, ginger, garlic powder, salt, and pepper in a shallow dish.
Dip each chicken part in beaten eggs, then in matzo meal mixture. Arrange in a single layer in a baking pan.
Combine preserves, wine and margarine. Microwave on high setting for 5 minutes, or bring to a boil in a small saucepan. Pour over the chicken breasts.
Bake 1 hour at 350 degrees.
YIELD: 4 Servings
Quick Veggie Medley Casserole
2 pkgs. mixed frozen veggies, prepared as directed
1 small can mushroom pieces, drained
1 small can sliced water chestnuts, drained
1/2 small onion, diced
1 cup sharp cheese, shredded
1/2 tsp. salt - pepper to taste
1 can cream of mushroom soup
Mix veggies together with seasonings. Spread cheese over top. Spread mushroom soup over all and bake 350 degrees for 35-40 minutes.
YIELD: 8 Servings
Matzo Potato Kugel
2 cups matzo farfel
2-4 medium potatoes, grated
1 carrot, grated
1 onion, grated
2 eggs
Pour boiling water over matzo farfel. Let stand until soft. Drain. Grate and drain potatoes, carrot and onion. Beat eggs and mix all ingredients. Add salt to taste (about 1/2 tsp.) Put in greased 9 inch pie plate.
Bake 1 hour at 350 degrees. YIELD: 4 Servings
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