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recipe. That's because these recipes are usually
made every year, and adapted to particular
tastes.
For March 30, save your cooking appetite for
delicious (yes, believe it), Passover dessert
recipes. If you like chocolate, you won't want to
miss the March 30 Jewish News.

EASY SWEET AND SOUR MEATBALLS
from Aviva Gordon, West Bloomfield
2 pounds lean ground beef or turkey
2 large eggs
1 t. salt
1/4 t. pepper
1/4 t. garlic powder or 1 garlic clove, minced
1/2 cup matzah meal
2 10-oz. cans tomato sauce
2 cups canned mushrooms
1 green pepper, sliced into thin strips (juli-
enne)
1/3 cup sugar or honey
1 1/2 T. fresh lemon juice
Bring a large pot of water to a boil over high
heat. Preheat oven to 350F.
Mix together ground beef, eggs, salt, pepper,
garlic and matzah meal in a large bowl. Shape the
mixture into 1 or 1 1/2-inch balls. Drop the balls
into the boiling water and cook for 5 minutes.
Drain the meatballs and place in an alu-
minum pan or casserole. Mix the remaining
ingredients in a separate bowl and pour over the
meatballs.
Bake for 1 hour or more, covered with alu-
minum foil, until the mixture is bubbly. Makes
6 servings.

SOME
LONG-TIME
FAVORITES
FOR YOU
SEDER.

Diane Sasson prepares apples for haroset.

ANNABEL COHEN

Special to the Jewish News

T

here seems to be a theme when it
comes to Passover cooking. Almost
everybody seems to have gotten a
recipe from someone else. It's the dor
[dor (generation to generation) of cooking.
Not surprisingly, many recipes have names
like "Bubbie's Kugel."
Laura Freedman Shanbom makes her grand-
mother Esther's farfel. "We love it," said
Shanbom. "My grandmother is known for her

farfel. Even though the recipe is easy, we can't
get enough of it. I guess the secret ingredient is
love."
The following appetizer, side dish and entree
recipes originate from far and wide but have a
Michigan (and Canadian) connection. Some
recipes, like the Sephardi haroset, have been hand-
ed down for generations from a family Turkish
recipe. Some come from one "old country" or
another. And others are adapted from contempo-
rary cookbooks and obtained from friends.
It's interesting to note that almost every cook
has a trick or embellishment that goes with a

MATZAH-APPLE KUGEL
from Sharon Knoppow, West Bloomfield
"If I don't make this, everybody in my family
throws a tantrum. It's something I make every
year and it's very good to bring to someone's
house. It reheats in the microwave or oven and
is good for breakfast and lunch snacks, cold or
warm. I double and triple the recipe because
everybody likes it anytime."
8 sheets of matzah
water
6 large eggs
1 cup sugar
1/2 cup margarine, melted
2 t. cinnamon
1 cup chopped nuts, such as walnuts

3/23

2001

91