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What does "Kosher for Passover" on products mean?
During Passover, Jewish law forbids the consumption or posses-
sion by Jews of all edible fermented grain products (chanzetz) relat-
ed foods. Prior to Passover, every Jew is required to remove all
charnerz from his or her home, property and all premises under his
or her jurisdiction (i.e., desk, office, locker, car).
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How can one tell if a product is "kosher for Passover"?
Most processed foods and beverages require special rabbinical
supervision for Passover use. They must also be kosher for year-
round use and prepared in accordance with all of the regular
Jewish dietary laws. Jewish consumers are urged to look for
"Kosher for Passover" designations, such as "OU-P" or the OU
Kosher for Passover," as an integral part of the product label and to
be familiar with the rabbi or organization giving their Passover
rsernent, The mere mention of kosher for Passover on the
is not a sufficient guarantee of the product's acceptability for
"cover
use. Processed foods not carrying any rabbinical supervi-
04
d be cleared with a rabbi before Passover use, as should
rues and vegetables.
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are lower in fat, to re-think recipes
and convert them, using lesser
amounts of fat, and oils that are
unsaturated, and to trim meats of as
much visible fat as possible.
A beef brisket should be well
trimmed before cooking to limit the
fat from the final sauce.
Cooked ahead of time and chilled,
the fat in soups and gravies will auto-
matically rise to the top of the pot, so
removing it is a simple process. And
most dishes made with whole eggs can
be adapted to use egg whites only.
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SHOE REPAIR
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SUEDE & LEATHER
CLEANING AND
REFINISHING
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leather garment. One coupon per order.
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Any food or food product containing fermented grain products
or chametz may not be used or remain in a Jew's possession on
Passover.
Ashkenazic Jews (Jews of -Eastern European descent) also do
not eat many legumes (kitnyiot) — beans, corn, peas, rice, etc.,
and products containing them as ingredients throughout
Passover, while Sephardic, Yemenite and Oriental Jewish cus-
toms vary from one community to another.
Because of the large number of food products that contain
chametz or kitnyiot ingredients, only food products manufac-
tured under reliable rabbinical supervision should be purchased
for Passover use. That includes beverages, condiments, spices
and all processed foods such a fruits and vegetables, fish, meat
and dairy products and, especially, baked goods.
Grain alcohol is a fermentation product and is, therefore,
chametz. Any edible items that normally contain grain alcohol,
including whiskey, liquor and liquid medications, and even
those which are not usually taken internally (such as perfumes,
cologne, toilet water, hair spray. Hair tonic, shaving lotion,
mouthwash, liquid and roll-on deodorants) should be treated as
chametz unless specifically approved for Passover use.
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•
What says the rebellious child?
He asks, "What do you mean by
this vegetarian food?" By the word
"you," it is clear that he doesn't like
vegetarian food and does not wish to
eat it and withdraws from the eating
of certain foods.
It is therefore important to answer
him by saying, "Don't judge this food
until you've tried it. It's a deliCious
recipe that I've prepared well. This
vegetarian food was prepared because
your Aunt Sadie is a vegetarian."
Contrary to what many believe,
vegetarian cuisine can be symbolic and
appropriate for Passover. In fact, some
Judaic authorities believe that a vege-
tarian diet is in keeping with the origi-
nal Jewish diet. They contend that,
according to biblical interpretation,
consumption of meat was prohibited
before the Flood.
Additionally, Sephardim, Jews of
Spanish ancestry, often lived on a pri-
marily vegetarian diet. The impor-
tance of legumes in Sephardi diets is
one reason Sephardim are permitted
to eat kitniyot, legumes and rice, for
instance, during Passover.
The Shubacks do not eat kitniyot
during Passover but often include veg-
etarian dishes. Marissa has been a veg-
etarian for several years. "I'm always
looking for healthy and vegetarian
recipes to make," said Mindy
Shuback. "Recently I attended a class
about vegetarian cooking for Pesach. I
made a soup from the class and
changed the ingredients to suit my
tastes."
Her vegetarian "chicken" soup
includes flavorful vegetables, such as
carrots, celery, onions, parsnips and
parsley — the same ingredients that
many include in their recipes for
"real" chicken soup.
What says the simple child?
She asks, "Why fuss with tradition-
al foods at all for Passover? Why can't
we just eat what we want?"
Thou shalt relate to the simple
child that, "We don't have to eat tradi-
tionally during Passover, but that
when we do, we create a link to the
past. It is for this reason that we eat
like our grandparents did when they
went forth from Poland."
There's much to be said about
cooking the traditional foods we've
come to expect at Passover. The foods
most Jewish Americans prepare for the
holiday are usually not ancient delica-
cies, but have decidedly Ashkenazi, or
eastern European, leanings. Even
though these foods, like kugel and
tzimmes, were not those eaten during
the time of the Exodus, there is some-
thing to be said for the continuation
of family food customs, even if those
customs are merely hundreds, rather
than thousands, of years old.
The good news is that by cutting
fat and non-vegetable fats, like
shmaltz, you can preserve the tradi-
tions that are so comforting without
sacrificing a healthy lifestyle.
The Shubacks are sensitive to their
guests' desires when it comes time to
prepare the Passover meal. "My inlaws
are meat eaters. They expect to have
brisket and leftovers the next night,"
said Mindy Shuback. "So I make sure
there is the food they want to be
served, but I always include chicken
or turkey, foods we prefer."
For the child who hath not the capacity
to inquire:
Thou can explain that even though
the traditional foods of Passover are
the most beloved, we do not have to
be slaves to one tradition of eating.
We may, within Halacha (Jewish law),
eat as we wish but are commanded to
eat certain foods that are symbolic of
the Exodus and we must tell the story
of the Exodus.
The following recipes are either tra-
ditional, low or no-fat, vegetarian or
all three.
Traditional And Fat-Free:
FAT-FREE APPLE AND ONION
FARFEL KUGEL
From Annabel Cohen
4 cups matza farfel
cold water