Friday, April 5, 1985
24
THE DETROIT JEWISH NEWS
HOLOCAUST MEMORIAL CENTER
presents
Who Shall Live
and Who Shall Die?
PASSOVER
Cooking Tips For An Easy,
Interesting Passover
BY ETHEL G. HOFMAN
A documentary film produced by Laurence Jarvick about the failure
of America's political and religious leaders to effectively negotiate
the rescue of Jewish prisoners from the Nazis during World War II. (In .
the words of the New York Times, it is not a story for America "to be
proud of.")
". . . is so searing an indictment that it raises a fundamental question
on the genuineness and the accountability of our leaders."
Yacov Rodan, The Jewish Press
\1
. . . we have the responsibility to ask what was the role of our fathers
and organizations. The film tries to look at the patterns of responsibil-
ity so that in the future, people will look at these moral dilemmas and
do the right thing."
Laurence Jarvick, Producer
Sunday, April 14, 1985
6:30 p.m.
Royal Oak Music Theater
318 West Fourth Street, Royal Oak, Michigan
Admission $5
Tickets available at the Holocaust Memorial Center, 6602 West
Maple Road, West Bloomfield, Michigan 48033, 661-0840, and at
the theater on April 14.
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Passover is the first of the
major Jewish festivals men-
tioned in the Bible. As a
home observance, it is cel-
ebrated by more Jews than
any other holiday in the
Jewish calendar.
Why the strong attraction
to this Spring religious holi-
day? Firstly, Passover com-
memorates the struggle for
freedom when the Children
of Israel escaped from the
Egyptian "house of bond-
age." There is a reminder of
the continuing fight for per-
sonal and religious freedom,
especially important to events
in today's society. To this
basic concept, add the warmth
of family get-togethers and
traditional dishes and you
can understand why this is a
popular family celebration.
Passover is one of the
holidays most closely asso-
ciated with food. Special
preparations must be made
for the eight day observance.
Specific dietary laws are
followed so that the laws ,of
"kashrut" (keeping kosher)
are different from observing
"kashrut" throughout the
rest of the year.
Our menu and recipes keep
true to tradition but we have
-added a few tips and twists to
make planning easy and in-
teresting. How can you have
a Seder without Golden
Chicken Soup? (Medical sci-
ence now upholds the theory
that chicken soup is good for
what ails you, described in an
article by Dr. Marvin Sackner
from Mount Sinai Medical
Center in Miami Beach.) And
we give you a choice of knaid-
lach (matzo balls) to serve
along with it. My mother-in-
law's recipe is still best, with
failsafe results even for the
beginner cook. Glazed Capon
with Apricot and Almond
Stuffing is enough to satisfy
family and friends when
distance prohibits large
gatherings. Prepare the stuf-
fing the day before.
Baked Stuffed Apples with
just a hint of cognac or fruit
brandy make for a delicious
dessert. And for those who
love chocolate at any time of
year, there is a recipe for
favorite chocolate chip cook-
ies. adapted for Passover.
To vary the menus for
lunches and dinners during
the eight days of Passover,
there's a Salmon Quiche with
a Crisp Nut Crust. Serve it
with buttery Boston lettuce
lightly coated with home-
made vinaigrette dressing.
Hamburger Ketchup Pop-
overs are fun food for
youngsters, and you might
even find yourself serving
them throughout the year.
GOLDEN CHICKEN SOUP
WITH KNAIDLACH
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chicken, 4-5 pounds
4 quarts cold water
2 stalks celery with leaves
1 large onion, peeled and cut in
quarters
1 parsnip, peeled and cut in
chunks
3 carrots, peeled and cut in
chunks
1 small white turnip, peeled and
cut in chunks
1/4 cup fresh dill sprigs
1 tablespoon salt
1/4 teaspoon white pepper
Cut the chicken in quarters
and place in a large soup pot
with the cold water. Bring to
boil, then allow to simmer
over low heat. A scum will
rise to the top. Remove with
a large metal spoon. Cover
and continue simmering for
1 /2 hour. Add the celery,
onion, parsnip, carrots,
rutabagas, dill, salt and
pepper. Simmer together for
1 1/2 to 2 hours longer or till
chicken is very tender.
Remove chicken and vege-
tables and pour soup through
a strainer to remove any re-
maining vegetables and herbs.
Cool and refrigerate till fat
solidifies on surface and can
be easily lifted off. Serve hot
with your choice of knaidlach.
Garnish with chopped fresh
parsley or a sprig of dill.
Makes about 3 quarts, 10 to
12 servings.
• For a fresh and light Spring
Vegetable Soup, add
grated zucchini, carrots,
chopped tomato, parsley
and dill. Simmer for 10 to
15 minutes until vegetables
are crisply cooked.
• In a hurry? Don't panic.
Heat 2 cans of chicken
broth with 1 small peeled
carrot and 1 peeled onion
cut in quarters. Simmer for
15 to 20 mitratas to bring
out flavor.- Multiply cans
C,