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DETROIT SYMPHONY ORCHESTRA
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Mozart Flute Concerto No.1
Brahms Symphony No. 2
his year, I'm focusing on additional dishes
served alongside entrees rather than filling
these pages with brisket and chicken recipes.
Why? Because entrees are easy — yes, easy — and
so many cooks already have their family favorites for
main dishes. The following side dishes will make your
holiday feast even more special — with a twist on
gefilte fish to boot.
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(sio for children under 18 and students)
LEONARD SL ATKIN Music Director
Teddy Abrams, conductor
David Buck, flute
More Passover sides.
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I've altered Carole's recipe a bit to
make it easier to prepare, but the
results are the same — delicious and
Kosher for Pesach
by Chef cari!
8 large eggs
1 cup sugar
2 cans (about 20 oz. each)
crushed pineapple in water,
3 cups matzah farfel
1/2 cup margarine, melted
ground cinnamon to taste
From cookies, cupcakes,
pies, and of course cakes,
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Preheat oven to 350 degrees. Brush
vegetable oil in a 9- x 13-inch baking
dish. Set aside.
Combine eggs and sugar in a large
bowl, and beat well. Stir in the pine-
apple. Set aside.
Place farfel in another bowl, and
add just enough warm water to
cover. Allow the farfel to sit for 3
minutes, and then drain in a colan-
der. Add the farfel to the egg mix-
ture, and stir well. Add the melted
margarine, and stir until incorpo-
Transfer to the prepared baking
dish, and sprinkle with cinnamon.
Bake for 45-60 minutes until the
kugel is set. When warm, cut into
squares and serve. Makes 12 serv-
Made with salmon, this has a lovely
2 lbs. boneless and skinless
1 cup finely chopped or shred-
1 cup finely chopped onions
'/2 cup matzah meal
1 Tbsp. sugar (depending on how
sweet you like your fish)
2 tsp. salt
Y2 tsp. ground white pepper
extra carrot slices, steamed or
boiled, for garnish
Preheat oven to 350 degrees. Spray
the inside of a loaf pan (8- x 4-inch-
es) with nonstick cooking spray. Set
Cut salmon into 1-inch pieces, and
put in the bowl of a food processor
fitted with a metal blade; pulse until
Combine the salmon with all the
remaining ingredients in a large
bowl, and stir or beat with an elec-
tric mixer until well combined.
Spread the mixture in the prepared
loaf pan, and bake for 1 hour or until
the fish is set. Remove from oven,
and top with plastic wrap (press the
wrap right onto the fish surface).
Chill up to 2 days.
To serve, run a knife around the
loaf pan if necessary and turn the
fish onto a cutting surface. Cut the
fish into 6 large slices. Cut the slices
in half, diagonally, and arrange them
on dishes. Top with a slice of cooked
carrot (you may also serve this on a
leaf of lettuce or colorful kale or on
top of field greens). Makes 12 serv-