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Fond Memories
Of Passover . . ... . . 127

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ANNABEL COHEN

Special to the Jewish News

assover seders are the
most regimented meals
of any of the Jewish cele-
brations. Not only
because of the seder itself, that
must be followed to a T -- seder
means'"order" — but because we
are often creatures of habit when it
comes to cooking the foods we eat
each year at the Passover "festive
meal."

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This imposed conformity to
meals of the past brings to mind
the Haggada story of the four chil-
dren, the questions they ask about
Passover and the rules and customs
of the seder. I've made up my own
questions and have devised answers
that will answer questions asked by
so many regarding the food of
Passover.

What says the wise child?
He asks, "Why do we always eat
foods on Passover that are full of

fat? Thou shalt instruct him in the
laws of low-fat, teaching him that
"though he may eat all of the foods
that he loves so much during the
holiday, he shall leave out half of
the fat and substitute other ingredi-
ents that will make the meal deli-
cious, yet heart smart." Mindy and
Fred Shuback of West Bloomfield
do just this for the family.
Low-fat is not a once-in-a-while
practice for the Shubacks, but a
way of life for them and their chil-
dren, Marissa, 18, Jeremy, 16, and

Andrea, 11.
"Low-fat is really what I try to
center on," said Mindy Shuback.
"So we try to make a balance
between low-fat and traditional. I
will make turkey breast because it's
not as high in fat. I'll also make a
wonderful baked cranberry dish, a
big salad and steamed vegetable for
the seder."
It's not difficult to cut fat from a
meal. What's necessary, though, is a
little extra effort to think of alter-
native meats and side dishes that

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4/14
2000

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