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the GOOD FOOD CO.
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radition is important
in the Jewish kitchen,
especially at Passover
time, the oldest and the most
cherished of the holidays. At
the Seder dinner, foods and
wine are used symbolically as
the biblical story of the Ex-
odus is retold.
Recipes for foods served for
the dinner and the days fol-
lowing may be passed from
generation to generation, but
there is always room for new
dishes that carry on the tra-
dition.
THREE-FRUIT
HAROSETH
2 pears, cored
2 apples, cored
2 bananas
1/2 cup chopped walnuts
1 /4 cup orange marmalade
1 /2 teaspoon cinnamon
1 /4 cup orange juice
1 tablespoon lemon juice
In a food processor or by
hand, chop all ingredients
until well combined. Chill
and store in the refrigerator.
Makes 4 cups.
GEFILTE FISH IN
A LOAF
2 pounds whitefish fillets
or other firm white
fish
2 medium onions
chopped
1 whole egg
2 egg whites
1 /2 cup cold water
1 teaspoon vegetable oil
1 large carrot, grated
1 /2 scant cup matzah meal
1 teaspoon sugar
1 /2 teaspoon salt and
white pepper to taste
1 /2 teaspoon nutmeg;
optional
Grind fish and onion in a
meat grinder or food proces-
sor. In a large mixing bowl,
beat eggs slightly. Add water,
fish mixture, oil, grated car-
rot, matzah meal, sugar, salt
and pepper; mix until well
combined. Spoon mixture into
a non-stick sprayed or lightly
oiled 9 by 5 by 3-inch loaf pan.
Bake in a 350 degree oven for
1 hour. Cool in pan. Turn out
and refrigerate covered. Slice
and serve with horseradish.
Serves six to eight.
CHICKEN SOUP
3-4 pound soup chicken
or hen
Naomi Arbit is the author of
seven cookbooks. Jewish
Telegraphic Agency, 1991.
2-3 pounds chicken
necks, backs and
wings
5 quarts water
1 tablespoon salt
2 large onions, peeled,
each studded with 3
cloves
3 carrots
3 ribs celery with leaves
1 parsley root
1 parsnip
sprigs of parsley
dash of sugar and white
pepper
Place chicken and chicken
parts in a stock pot; add
water, salt and onions. Place
over medium heat; bring just
to a boil. Skim grey foam from
top. Add remaining ingre-
dients. Turn down heat so
that liquid barely simmers.
Partially cover pot and allow
to cook gently for 3 to 3 1/2
hours. Strain stock. Taste and
correct seasonings if desired.
Cool and chill overnight.
When cold, remove layer of
fat. Reheat to serve with
matzah balls.
MATZAH BALLS
6 eggs
1 cup matzah meal
ih teaspoon salt; dash of
white pepper
In a small mixing bowl,
beat eggs with a whisk until
frothy. Pour in meal, salt and
pepper; whisk well together.
Chill in the refrigerator for 1
hour. Moisten hands with
cold water and shape mixture
into walnut-sized balls. Drop
into gently boiling water,
flavored with instant chicken
bouillon. Reduce heat, cover
and simmer 45 minutes.
Transfer with a slotted spoon
to chicken soup.
NON-CHOLESTEROL
MATZAH BALLS
1 cup matzah meal
2 teaspoons salt
1 carton egg substitute
(defrosted)
4 tablespoons margarine,
melted
4 tablespoons cold water
In a small mixing bowl,
combine meal, salt and egg
substitute; mix well. Add
margarine and water, stirring
well. Cover and chill in the
refrigerator for several hours
or overnight. Moisten hands
in cold water; shape mixture
into walnut sized balls. Drop
into gently boiling water flav-
ored with instant chicken
bouillon. Reduce heat, cover
and simmer 45 minutes.
Transfer with a slotted spoon
to heated chicken soup.
Continued on Page 80