To 0 Stamp Of Approval OU provides recipes for Passover holiday. SHOE AND New York T he central role of food in the Passover holiday and the intri- cacies of Jewish law regarding which foods may be eaten require reci- pes which both are kosher for Passover and as tasty as recipes the year round. The Orthodox Union Web site, www.ou.org, provides many recipes: Lemon Chicken And Potatoes HANDBAG BOUTIQUE Traditional Lebanese dish of baked chicken and potatoes 16 cut up chicken pieces 16 medium potatoes, peeled and quartered salt to taste ground white pepper to taste 2 Tbsp. minced garlic 1 cup olive oil 2 cups fresh lemon juice 2 Tbsp. chopped fresh parsley Preheat oven to 425F. Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper. In a bowl, stir together garlic, olive oil and lemon juice. Pour over chicken and potatoes. Cover dish with foil. Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 and cook until chicken and potatoes are golden, about 30 minutes. Place chicken and potatoes on a serving platter and sprinkle the chopped parsley on top. Serves 8. Coconut And Walnut Macaroons (parve) JIMMY CI-100 FOR 271 WEST MAPLE DOWNTOWN BIRMINGHA 248.258.0212 SUNDAY 12-5 MONDAY—SATURDAY 10-6 THURSDAY EVENINGS 'TIL 48 March 29 2007 3 large egg whites 1 /2 tsp. vanilla or almond extract (optional) 11/2 cup kosher for Pesach powdered sugar 3 /1 cups chopped walnuts 3 /4 cups sweetened flaked coconut (or more as needed) Let the eggs sit on the counter for about an hour before separating. Prepare a baking sheet by greasing it very well. Preheat the oven to 350F. Place the eggs whites in a medium bowl and, starting at low speed, beat the egg whites until they begin to foam. As the foam continues to build, you can turn the speed to medium and then high. Beat until the foam forms stiff, glossy peaks. Add the extract as desired. With a spatula, fold in the powdered sugar and nuts until just combined. Fold both in together to minimize the handling of the batter. Spoon the batter onto the pan in rounded mounds. The batter should be of a consistency that a spoonful will stand as a mound 3/4-inch high on the pan. If the batter is too thin and tries to run, add more coconut. If the last few cookies are too thin, add more coconut again. Bake for 15 minutes for small to medium-sized cookies, 18 minutes for larger cookies, or until the cookies are a light brown color. Immediately remove the cookies with a thin metal spatula by slipping the edge of the spatula under the edge of the cookie and sawing back and forth. Cool on wire racks. Makes 18 to 24. 1 1/3 cups mashed banana Preheat oven to 350E Spray a muffin tin with oil or line with muffin papers. In the bowl of an electric mixer, beat oil with sugar. Add the eggs one at a time and continue beating. Add mashed bananas and combine well. Combine matzah cake meal, potato starch, cream of tartar, baking soda and ground cin- namon. Add the chopped nuts and incorporate. Add the dry ingredients to the egg- banana mixture, until just combined. Do not over mix. Pour the batter into the prepared muffin tins, filling them to the top. Bake for 25-30 minutes, until the top is brown and a toothpick inserted in the center has moist crumbs. Makes 12. Carrots Au Gratin (dairy) .1/4 cup finely chopped dried apricots /4 cup finely chopped pecans 1 /4 cup (1/2 stick) butter or margarine; softened, divided 2 large (about 8 oz. each) firm ripe pears 'A cup pure maple syrup vanilla yogurt or frozen vanilla yogurt, if desired Combine apricots and pecans in small bowl. Add 1 tablespoon butter; use a fork to combine. Set aside. Cut pears in half lengthwise. Using a melon bailer or small spoon, remove core from each pear half, leaving a 1 1/2 inch diameter hole. Cut a thin slice from bottom of each to make a steady base. Place pears with narrow ends towards center in 9-inch square microwave-safe baking dish. Fill each pear with apricot mixture; set aside. Place maple syrup and remaining 3 tablespoons butter in 2-cup microwave- safe glass measure. Microwave on high 1 minute or until butter is melted. Stir to combine. Pour over pears; cover loosely with waxed paper. Microwave on high about 6 more minutes or until pears are tender, basting pears with sauce halfway through cooking time. Let stand 10 minutes. Serve warm with yogurt. Makes 4 servings. I I 1/3 cup matzah farfel 3 Tbsp. margarine, melted 1/3 cup chopped onion 3 Tbsp. matzah meal 1/4 tsp. salt 1/8 tsp. pepper 1 1/2 cups milk 2/3 cup shredded American Cheese 41/2 cups cooked, sliced carrots, drained (about 1 1/2 lbs.) 1 Tbsp. parsley flakes Preheat oven to 350F. In small bowl or shallow pan, combine the farfel and 1 tablespoon of margarine. Set aside. In a skillet, saute the onion in the margarine until soft. Add matzah meal, salt and pepper. Stir in milk. Increase heat to medium; cook until bubbly and thick- ened, stirring constantly. Add cheese. Stir until smooth. Stir in carrots and parsley flakes. Spread in shallow 1 1/2 quart baking dish. Sprinkle with farfel mixture. Bake for about 20 minutes or until bubbly and farfel is golden brown. Serve warm. Banana Pecan Muffins Y2 cup oil /4 cup granulated sugar, or more to taste 2 eggs 1/2 cup potato starch 3 /4 cup matzah cake meal 1 tsp. cream of tartar 1 tsp. baking soda 1 /2 tsp. ground cinnamon 3/4 cup pecans, finely chopped 3 Butter Baked Pears With Fruit And Nut Stuffing (dairy/parve) 1 The Orthodox Union is a world leader in com- munity and synagogue services, adult edu- cation, youth work and political action. Its kosher supervision label is found on 275,000 products manufactured in 68 countries.