For sharing.

For tradition.
For generations.

For a perfect Passover.

Preparing For Passover:
Do-Ahead Dishes

ETHEL HOFMAN SPECIAL CT THE JEWISH NEWS

n the eve of April 3, Jews
all over the world will
gather around the table
for the first Passover

AzoitI M P S ,

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seder.
As with other holidays, food
is important, but at Passover the
specific dietary rules make plan-
ning especially important.
The list of foods with the cer-
tification "kosher for Passover"
grows as you read. A decade ago,
Passover noodles had to be made
at home with matzah meal — or
you did without. Today, noodles,
sticky bun mixes, pancake mix-
es and even non-stick vegetable
spray, all kosher for Passover,
are on the supermarket shelves.
But like no other holiday,
Passover remains true to tradi-
tion — perhaps because the
symbolism, ritual and the re-
telling of the story of freedom is
as significant now as it was in
ancient times.
The dishes that follow are tra-
ditional. But with the help of
contemporary aids such as the
food processor and kosher-for-
Passover prepared foods, prepa-
ration is pared to the minimum.
Best of all, the recipes may be
made ahead to avoid last-minute
hassle.

Better Tasting and
etter for You, Every Time.

Empire Kosher Poultry, Inc. • PO Box 165 River Road • Mifflintown, PA 17059 USA • 1-800-367-4734

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PESACH
STUFFED
TURKEY BREAST
(MEAT)

Stuffing:
1/2 cup matzot, crumbled
2 tablespoons chicken fat
1 onion, chopped
1 Granny Smith apple, chopped
1/4 cup chopped almonds
1 cup frozen, thawed, chopped
spinach
1/2 cup fresh parsley sprigs
1 teaspoon salt
1/8 teaspoon pepper
3 pound turkey breast, boned
and split
oil and paprika

Note: Can substitute veg-
etable oil for chicken fat.
Preheat oven to 375F. Soak
matzot in cold water to cover for
5 minutes. Squeeze dry. Set
aside. Heat chicken fat in large
skillet. Add onion and apples
and saute 5 minutes. Add mat-
zot, almonds, spinach, parsley,

turkey breast "pocket." Fasten
with toothpicks. Brush with oil
and sprinkle with paprika. Place
in roasting pan. Cover loosely
with foil. Roast in preheated
oven 1 1/2 hours, basting often
with pan juices. Remove foil 15
minutes before end of cooking.
Ready when juices run clear
when pierced at thickest
part with fork.
Serves 8.

NEW
SEASON CHICKEN SOUP
(MEAT)

3-pound hen or fryer chicken,
cut up with giblets
31/2 quarts water
1 tablespoon salt
1 large onion, sliced
1 large carrot, sliced
1 medium parsnip, sliced
4-6 peppercorns
2 bay leaves
2 cups baby lettuces (mesclun),
shredded

Place chicken and giblets in
large pot with water, salt, onion,
carrot, parsnip, peppercorns and
bay leaves. Bring to simmer and
skim off any foam. Cover and
simmer slowly 3 to 4 hours. Cool.
Skim off fat. Remove chicken for
use in another dish, and bay
leaves and giblets. Dice remain-
ing vegetables. Before serving,
bring to boil, taste for seasonings
and stir in
shredded
lettuces.
Serve
with 3 to
4 knaid-
lach in
each bowl.
Makes 8 to
10 serv-
ings.

FOOLPROOF
TINY KNAIDLACH
(MATZAH BALLS)
(PARVE)

3 tablespoons soft margarine
3 eggs
1 1/2 teaspoons salt
1/4 teaspoon pepper
pinch nutmeg
1 tablespoon chopped fresh dill
1 cup matzah meal

In small bowl, beat margarine

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