Bringing you the Buzz on Savings & Events
Volume 2, Issue 41
March 29TH 2015
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My Dayenu
Ring A lost diamond, a gaping black hole, and an inspiring Passover realization. SARA YOHEVED RIGLER
T
he diamond ring I inherited from my mother, of blessed memory, is -- or should I say was -- my most beautiful possession. My father, o.b.m., had given the ring, a band of 16 perfect diamonds, to my mother shortly after their wedding in 1944. As precious to me emotionally as materially, the ring adorned my hand every Shabbos. Every time I looked at its glistening perfection, my Shabbos joy soared.
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Then, sitting at the Shabbos table six weeks ago, I glanced down at my ring and was horrified to see a gaping, black hole. A prong of the white gold setting had broken, and one diamond had fallen out. My horror gave way to a frantic search, with all members of the family on hands and knees searching the floors in the kitchen and living room, then sweeping, and finally giving up. The diamond was gone. Every time I looked at my ring, all I saw was the gaping, black hole, like a beautiful woman smiling to reveal a missing front tooth. My gorgeous ring had become a toothless hag. Bitterly, I took it off and put it in its box. I could not bear to look at it. Replacing the diamond would be an expensive and complicated procedure, as the setting itself had to be repaired. We were not just then in a position to undertake the expense. The ring remained in its place of exile every Shabbos, and whenever I, by force of habit, reached for it, I was poignantly reminded of my bitter loss. Then one Friday evening two weeks ago, I missed the ring so much that I decided to take it out and wear it. After all, I reminded myself, there were still 15 perfect diamonds there for me to enjoy. Why focus on what wasn’t there when I could choose to focus on what was there? A ring is round, I told myself, and whenever the black hole faces me, all I have to do is turn it to reveal the still-perfect other side. This turned out to be a potent spiritual exercise. Whenever I glanced down and saw the ugly hole, I said to myself, “I will choose what I will look at and what I won’t look at,” and I turned the ring until all I saw was the sparkling, perfect diamonds. Then something strange happened. At one point, I looked down and saw the gaping hole. Instead of turning the ring, I chose, by an act of will, to look at the diamond adjacent to the hole. I gazed at it intently, noticing its clear-almost-blue color, its exquisite cut, and its happy sparkle. Then I realized with a start that in the fifteen years I have owned the ring, while I loved the ring as a whole, I never really bothered to look at the individual diamonds. Losing one diamond made
me begin to appreciate the beauty of the remaining diamonds.
DAYENU
One of the favorite parts of the Pesach Seder is the song, “Dayenu.” The 15 verses of this song enumerate the various kindnesses Hashem bestowed on our people during Golus, such as taking us out of Mitzrayim, splitting the sea for us, taking us through it on dry land, taking us to Har Sinai, giving us the Torah, etc. The refrain, “dayenu,” means: “It would have been enough for us.” Anyone who stops to consider the lyrics would find them enigmatic. After all, it’s preposterous to proclaim that if G-d had split the sea for us and not led us through it on dry land, “it would have been enough for us.” If G-d had not led us through it on dry land, we would have all been slain by the pursuing Egyptian army. And what good would it have served us to be led to Mt. Sinai and not to be given the Torah? In what sense is any of these individual steps “enough for us?” The song teaches the same lesson as my no-longerperfect diamond ring: Stop and notice the greatness of each and every part. The splitting of the sea itself was a tremendous miracle. Appreciate it for what it was, regardless of the next step in the progression. The Torah requires us to remember the Exodus from Egypt every day. Such remembrance leads to gratitude, the core characteristic of the Jewish people. The very name “Jew” derives from the Hebrew name “Yehuda,” which means “thank” or “acknowledge.” In the midst of the Seder, which is a process of spiritual elevation consisting of 15 steps, the song “Dayenu” teaches us how to achieve that quintessential virtue of gratitude: Focus, really focus, on each individual blessing you are given. Regardless of what came before or after it. Every blessing is a stand-alone gift, just as every diamond is its own treasure.
MY GORGEOUS RING HAD BECOME A TOOTHLESS HAG.
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Seder Night
Magic Yael ZoldaN
W
hen springtime comes I begin scowling at the insides of closets and the undersides of beds. “Pesach is coming,” I mutter to myself, and sigh. “Pesach is coming,” I repeat, “and I have more work than one human being could possibly do.” Then I sigh again, theatrically. I don’t even notice my son listening until I hear him say, “Well, at least we’re not in Mitzrayim anymore, right, Mommy?” I stare at him for a moment, ashamed of what he has heard. Pesach is coming and I have entirely missed the point.
Back when I was his age, before I knew about cleaning and cooking and shopping, Pesach was a wondrous time. The house was scrubbed spotless, and the once-a-year dishes came out. The silver was polished so brightly that I could see my reflection upside down in the spoons. In the kitchen waited lady fingers and nut cakes and chocolates and meringues. At the table, my handmade Haggada could finally come out of its plastic bag and my mother’s finger pointed to the place. I shivered with excitement. The Seder was magical: staying up late, eating with the grownups,
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all eyes on my face as I sang the Ma Nishtana. For once, no one was annoyed by my constant questions. No one shushed me, or whispered, “Later!” For once, every question was important, every answer well thought out. I drank from a silver becher, like my Abba, like my Zaidy. I dipped my pinky into grape juice ten times and no one stopped me! Even when I spilled, leaning against my pillowcase, no one really minded. My father was regal in his kittel. “Ha Lachma Anya,” he intoned, and I felt a chill run down my spine. How many fathers for how many years had said these same words?
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How many children had sat just like me, wide-eyed with wonder, and listened? And the story! There were heroes and villains, kings and slaves. My mind whirled with the magic of it all. The maror on my matzah was sharp and bitter. I knew it would be because I had stood beside my father as he grated it by hand into a bowl. He wore goggles and still the tears streamed down his face. But at the Seder he always gave me twice as much charoses as maror, and winked as he passed it down. Then we ate hot chicken soup and flanken and kugels. And I could hardly swallow waiting for the Afikoman. What joy! What awesome power in the hands of an eight year old girl! To ask for anything you wanted, anything! Sometimes, I got so excited, I couldn’t think a single thing to ask for. And besides, what more could I want than this moment and this night? But the best part was Shfoch Chamascha. I’d take a deep breath and pull open the door. Outside, the night was black as pitch and silent. But I thought I felt a breeze as Eliyahu Hanavi entered. “Baruch Haba!” we called out, and watched the wine shimmer in his cup. By then, my eyes were closing and I leaned heavily on my mother’s shoulder. “L’Shana Haba Biyerushalayim,”
we sang, and “Shoin! Shoin! Shoin!” We banged our fists on the table with such authority that I knew Moshiach would listen and he would come. Tonight!
Pesach is coMing and i have entirely Missed the Point.
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How lucky I felt to be a Jew on Seder nights! To know that the story had happened for me: the frogs, and the lice, and the darkness, and the fury of Hashem raining down on their heads just so I could sit here tonight, in my maroon velvet robe, and ask the questions and hear the answers. Just so I could hear how the bad guys got punished and the good guys got saved and we lived to tell the story and wait for Mashiach to redeem us again. But morning came and he did not. And years have passed and still he has not come. And I got busy with the drudgery of moving the fridge and lining the drawers and scrubbing the stove. When did I stop waiting? When did I stop wanting? Somewhere along the way, I forgot the point. I lost the magic. Now I look down at my son’s soft eyes and it all comes back. He is right and I have been so wrong. It isn’t about the stove, it’s about the story. It’s about the miracle and the magic. So this year, I resolve, I will stop sighing. I will come to the table wide eyed again and listen to the tale that is made new every year by our children and their questions and our faith in the answers. This year, I’m taking the magic back.
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the
STORYof a
PRAYER A Seder in Bergen-Belsen. BY: SARAH SHAPIRO AS TOLD BY JOSEPH FREUCHTWANGER, NEPHEW OF RABBI DAVIDS
I
t was erev Pesach, 1944. The entire Jewish community of Rotterdam -- men, women, and children -- had just been transferred from Vesterbork, a deportation camp in Holland, to the Bergen-Belsen concentration camp in Germany. Conditions in Vesterbork had been harsh, but continued religious observance had to a remarkable extent preserved the Jews’ dignity and their will to live. Under the leadership of the loved and revered Torah scholar Rabbi Aharon (Bernard) Davids, some semblance of communal cohesiveness and optimism had been sustained. Upon arrival at BergenBelsen, however, daily existence took a sudden, overwhelmingly drastic turn for the worse, as most of the things that make a human being feel human were taken away. In what for us -- some 60 years later -- has become a familiar yet impossible-to-imagine scenario, families were divided, people starved, the absurdly hard labor broke body and soul, and disease was spreading fast.
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Matzah for the Seder was, of course, unavailable. Rabbi Davids, then in his early forties -- whose wife and three children had been separated from him upon arrival in the camp -- yearned to keep the spirit of his family and flock alive, even as their physical strength ebbed.
night, Rabbi Davids sat at the head of the long table in the male barracks, conducting the ceremony not from a Haggadah -- for of course there was none -- but from memory. When he reached the blessing, “...Who has sanctified us by His commandments and commanded us to eat matzah...” he
Most of the things that make a human being feel human were taken away.
Yet under such calamitous circumstances, refraining from eating chametz would surely bring on illness and death for an unknown number of Jews. What should be done during the week of Pesach with their small daily rations of bread? He conferred with other rabbinical authorities in the camp, and after anguished and lengthy discussion of this dilemma, they agreed upon a course of action. On the 14th of Nisan, the Seder
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lifted up his voice and clearly recited the following prayer, as later translated into English by Prof. Harold Fisch: Heavenly Father, it is manifest and known to You that we desire to carry out your will in regard to the commandment of eating matzah, and strictly refraining from chametz on the Festival of Pesach. But we are sick at heart at being prevented in this by reason of the oppression and mortal danger in which we find ourselves. We stand ready to perform Your commandments of which it is said,
“You shall do them and live by them,” (Vayikra 18:5) that is to say, you shall live by them and not die by them. And accordingly we heed Your warning, as it is written: “Take heed to thyself and keep thy soul alive.” (Devarim 4:9) Therefore we beseech You that You will keep us in life and establish us and redeem us speedily from our servitude so that we may in time come to perform Your statutes and carry out Your will with a perfect heart. Amen. He then reached for a piece of bread and took a bite, thereby urging his brethren to do likewise. Rabbi Davids, along with his son Eliyahu, died shortly before the liberation of Bergen-Belsen by the allied forces. His wife Erika and their daughters, along with approximately 2,800 others, were evacuated by train from the camp. During the two-week journey to nowhere, five-hundred-seventy died and were buried in a mass grave somewhere along the way. Those who survived the trip were abandoned by the Nazis near the East German village of Troebits. In 1947, Erika emigrated with her daughters to Eretz Yisroel, taking with her a copy of the prayer that her husband had composed. She died in a Herzliya nursing home in1997. Each year, her family and its descendants read the prayer aloud on the Seder night, to hear again how Rabbi Davids asked for Hashem’s help, beseeching a shattered people to do the unthinkable and live, not die, by them. This article originally appeared in Jewish Action, the magazine of the Orthodox Union.
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A
late blizzard was sweeping through town, whizzing dazzling white particles of sleet and ice through the air. Inside, the log fire burned low on the hearth, the crackling embers sending the occasional spark flying. The iron pot suspended over the flames swung gently to and fro, steam wafting from its spout. A tranquil scene? Not quite. A few steps sounded softly on the packed earth floor. Reb Shepsel’s wife looked up sharply. “Shepsel, where are you running off to at such a time, may I ask?” Shepsel stopped in his tracks. “I thought maybe you would like another glass of tea, and I was going to refill the samovar.” “Tea? Tea! When there is so much work to be done? And the candles won’t last much longer. How could you think of such a thing? Absurd!” Shepsel turned back to the table in the corner and resumed his work, without a murmur. His cracked, worn hands gently fingered each item, stroking them before he wrapped them carefully, lovingly, in cloths and placed them in the wooden crate on the floor. It would be almost a year before he would see the Pesach’dige keilim again – unless Moshiach would come before then… Sensing that her husband had drifted off into another of his reveries, his wife looked up again and glared at him. “Dreaming away, as ever, Shepsel?” she rebuked. “And when there’s so much work to be done, too! Why – the crate isn’t even half full yet – what have you been doing all this time?” Shepsel’s eyes were half closed, as if to filter out the room and minimize his contact with the here-and-now. “I’ll be finished soon, don’t worry,” he replied, his voice sounding as if he was throwing it from a distance. And if a person is where his thoughts lie, then indeed Shepsel was very, very, far away… ***********
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The large room was almost completely dark – only the occasional glimmer from a passer-by holding a lamp for illumination threw a shadow through the broad windows, casting the sea of black in hues of grey. It was already several hours since the sun had set, dragging down the last sparks of the eight holy days beyond the horizon, storing them away till the earth would turn back to that point, till the spiral of time would spin once again into the season of freedom. It had already been dark for several hours, but inside the beis medrash in the little town of Karlin, it was still Yom Tov, the chassidim clasping onto its last drops, willing them to remain just a little longer, until they could fill their hearts and minds with the fuel that would carry them through the coming weeks, until Shavuos would restore them again. Through the darkness, only the voice of the Rebbe, the holy Beis Aharon zy”a, penetrated, as all stood in intense silence, straining their ears to catch every syllable, every nuance, every krechtz. It was the last dvar Torah of the tish – soon it would all be over. Sensing the despondency of many of his beloved followers, the Rebbe took them back to the beginning, recalling the glorious moments of the Sedarim, the malchus that spread its wings over even the poorest hovels, lifting the Jews to heights of inspiration they could only struggle to reach at other times. “Isru chag b’avosim,” the Rebbe cried out. “We have to bind the Yom Tov to us with strong cords.” His piercing eyes scanned the crowd, the eager faces and glowing eyes. “ ‘Ka’asher zachinu lesader oso, kein nizkeh la’asoso’ – because Yetzias Mitzrayim is with us at all times, and we have to emerge from all our constraints, and bind ourselves to the Life of all Life.” The Rebbe’s gaze crossed the room and he seemed to be focusing on a distant point, beyond the window, beyond the little town. Suddenly he snapped back to the present. “The most beautiful Seder was that by Reb Shepsel,” he murmured – only those seated closest to him
caught his words, and they exchanged confused glances. Reb Shepsel? He was just a simple woodcutter, and he barely showed his face in Karlin, although he was a devoted chassid. “No, he’s not here,” whispered Reb Yaakov, one of Shepsel’s neighbors. “I wanted to share the cost of a wagon with him, but he said he couldn’t come.” “Yes, the most beautiful Seder was that by Reb Shepsel,” the Rebbe repeated, in a louder voice. “Let me tell you…” *********** There were only two days left to Pesach – or, to be precise, that night would be bedikas chametz. All the little houses in the small town were a flurry of activity: nervous, harried women swept and wiped; the menfolk lifted the heavy pieces of furniture and scrubbed the wooden tabletops with all their might; the children scampered around and sniffed the air in anticipation. All the houses? Not quite. In the home of Reb Shepsel, all was quiet. Reb Shepsel was already a grandfather –his children were all married and living in a variety of villages and hamlets dotted around the Russian countryside. Only he and his wife remained in their little home, and two old people don’t make much noise – especially when they aren’t doing anything. Or rather, Reb Shepsel was sitting in his usual corner, swaying over a Tehillim, while his wife lay in bed, only the occasional sigh betraying her wakeful state. The sun climbed higher in the
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sky, and suddenly Reb Shepsel shot a glance out of the window and assessed the situation. If he did not spring into action this very minute, who knew what would be? And so, reluctantly, he closed his Tehillim with a loving kiss and got to his feet, pulling the table and chairs into the center of the room. His wife looked up sharply. “You are right – it’s high time we got to work. Ayyy – there is so much left to do…” and she turned her face to the wall and covered her head with the blanket. Opening the closet door, Reb Shepsel rummaged around for shmattes and the bowl of soap, rolled up his sleeves and got to work. After finishing those pieces of furniture, he turned his attention to the kitchen area, and then got out the broom and started to sweep. Mounds of earth and dust began to accumulate as he worked away: one hour, two, three… it was almost time to leave for Minchah, and he surveyed the fruits of his efforts with satisfaction. Yes – the house was ready for bedikas chametz. After a fiery Maariv and a drashah from the rav, exhorting his kehillah to examine the crevices of their hearts even as they peered into every crack and corner in their homes, Reb Shepsel made his way home, full of enthusiasm and eager to pronounce the first words of Pesach – those of the mitzvah of biur chametz. He made a small detour on the way, to purchase additional candles, enough to light his way through the night until he would have completed the task to perfection. The next morning dawned bright and clear, a frosty wind whipping between the houses, as if to blow away the last crumbs and clean out the air before Yom Tov arrived. Reb Shepsel arrived home from Shacharis with a spring in his gait and a smile playing at his lips. His wife had already eaten, and he hurried through his own meal before gathering together the last remnants to burn. By the time he returned, the smoky air had penetrated his little home and his wife was coughing and spluttering in her bed in the corner.
Reb Shepsel’s wife jumped out of bed with a start. It was almost Pesach! And she hadn’t swept the floor yet…
“And why did you not fasten the shutters before you left?” she grumbled. “I can’t abide the smell! And who knows – maybe some chametz wafted in with it?” “I’m sure it’s fine,” Reb Shepsel soothed her. “And don’t worry – I’ll see to everything.” Dragging the table to the wall, he clambered atop it and reached for the little door to the boidem. The wooden crate he sought was soon on the floor, and he opened it with visible excitement. Finally – the Pesach’dige keilim – the bechers, the matzah dekel – he had waited so long! He started to unpack, setting the dishes and pots on a shelf he had scrubbed and covered and then spreading a sparkling white tablecloth, and then a second one, over the table. Pesach seemed to be already descending through the air, wrapping him with its kedushah, and he fairly danced with excitement. There were still several hours until sunset, and Reb Shepsel busied himself with various chores, interspersed with Tehillim and song. Eventually, finally, he clad himself in his best Yom Tov garments and shtreimel, and then gingerly took down the box from the high shelf in the corner. Inside lay his matzos, baked a week ago in Reb Chatzkel’s oven, and he selected the three largest shleimos and placed them reverently on the table. A bottle of deep red wine then joined them, and he covered the matzos with the dekel. “A gut Yom Tov,” he called out to his wife, as he walked to the door. “Mmmm,” was the reply from under the blanket, and he stepped outside and shut the door behind him. Gut Yom Tov… the words floated
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through the air and echoed back again. Reb Shepsel’s wife jumped out of bed with a start. It was almost Pesach! And she hadn’t swept the floor yet… Running to get the broom, she almost tripped over herself in her panic. She began sweeping madly, banging the bristles into the corners, reaching up high to catch the cobwebs her husband had missed. Then she rushed to the table, grabbed hold of it with both hands and pulled it to one side with all her might, in order to sweep beneath it. At first, she didn’t realize what had caused the huge crash. She jumped, and looked wildly around the room… and then she saw it – a river of blood! She was bleeding! But then the sweet smell reached her and she noticed the shards of glass among the wine. “My stupid husband!” she shrieked. “Imagine the lunacy – to place a bottle of wine on the table, when I’m about to sweep!” The snowy white tablecloth was now splattered with red, and the matzah dekel at the far end had not escaped either. Furious, she pounced upon it, flinging it into the puddle on the floor, and then grabbed the matzos and smashed them to smithereens into the whole mess. Having thus vented her anger, she turned on her heel and flounced back to bed. *********** Reb Shepsel fairly floated home after Maariv. In just a few minutes he would become a king, ready to crown the King of Kings and praise Him for all His wonders. Reaching his little home, he knocked on the door and then opened it with a joyful “Gut Yom Tov!” hoping, half-expecting, that his greeting would be returned. Instead, there was only a deathly silence. Somewhat hesitantly, his spirits a little dampened, Reb Shepsel walked into the main room – and then stopped in his tracks. A robber? But nothing was missing. Then he noticed the broom, and he understood. The figure in the corner was completely covered with the blanket,
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but he could tell from the heavy breathing that his wife was not asleep. Slowly he removed his shtreimel and hung it on the wall, breathing deeply and trying to clear his thoughts. Then he approached her. “My dear – I am so sorry! I should have realized – I should have thought ahead. I should have remembered that of course, such a devoted wife would want to sweep, and as thoroughly as possible. And instead I was so foolish – please, forgive me! I promise you that I will never do such a thing again. I promise!” The blanket-clad figure shifted a little and groaned. “Such a shlemazel you are, Shepsel,” she muttered. “Please, please – it will still be a beautiful Seder,” Shepsel cajoled. “I will find another tablecloth in the crate, I have more wine, and matzah – please, will you forgive me?” A hand emerged from the blanket, and then a head slowly peered out, eyes narrowed. “You promise?” she repeated, her voice full of distrust. “I don’t know – there have been too many
things – I don’t know…” Reb Shepsel looked down at his feet, silently begging Hashem to salvage the situation. He managed to coax a smile onto his face. “I have such a devoted wife – to want to sweep even when you have no strength – baruch Hashem! And now – come – let us celebrate Pesach as Hashem wishes. We can still have a beautiful Yom Tov, I assure you!” Slowly, grumpily, his wife clambered out of bed and wrapped her robe around her shoulders. Reb Shepsel hurried to bring her shoes, and she adjusted her tichel and tied her white apron. Sighing, she pulled up a chair to the wall and lit the Yom Tov candles, and turned to her
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husband, who was soaking up the spilled wine with shmattes. Then, she removed the tablecloths, wiped off the red stains and rubbed the wood dry. Turning to the crate, she opened it and withdrew another two tablecloths and spread them over the table. “Gut Yom Tov,” Reb Shepsel murmured softly, meeting his wife’s gaze. “Gut Yom Tov,” she replied, her eyes gleaming. Yes – it was a beautiful Seder…
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הילולות הרה"ק מסקווירא זי"ע ביי בנו ומ"מ האדמו"ר מסקווירא
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הארצרייסענדע לוי' אין בארא פארק פאר די 7קינדער ע"ה פון די ששון פאמיליע וועלכע זענען ליידער אומגעקומען אין די שרעקליכע שריפה פארגאנגענעם שב"ק אין פלעטבוש
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Passover Recipes A healthy and nutritious menu everyone will love. GITTA BIXENSPANNER
Passover is in the air! Here’s a healthy and nutritious menu, including a variety of salads and not much frying. Avail yourself of fresh fruits and vegetables whenever possible. With a little ingenuity, one can easily create great healthy meals aiding to avoid the unnecessary weight gain that seems almost inevitable every Passover.
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Salmon with sweet and sour leek sauce I served these salmon fillets recently and got rave reviews. Tasty while easy to prepare. Ingredients 6 salmon fillets 2 Tbs olive oil 3 leeks, well washed and chopped 3 Tbs brown sugar 1/3 cup lemon juice ½ tsp salt Directions Sauté chopped leeks in olive oil on a medium flame until soft about 10 minutes, add brown sugar and lemon juice and allow to caramelize for another 10 minutes. Place salmon fillets over this mixture and broil for 10 minutes on each side. Remove from oven and serve, or allow to cool and cover for later use. Tastes great hot or at room temperature.
Matzah Balls Ingredients 4 large eggs, lightly beaten 1/2 cup oil ½ cup seltzer 1 teaspoon salt Freshly ground pepper 2 cups matzah meal Directions Combine first 5 ingredients in medium bowl. Add matzah meal, and mix thoroughly. Chill for 1 hour. Wet hands, and shape matzah mixture into 1 1/4inch balls. (They will double in size when cooked.) Chill matzah balls 20 minutes. 3. Bring a large pot of salted water to a boil. Add matzah balls gently to boiling water, reduce heat, and simmer 20 minutes. Matzah balls can also be cooked in the chicken soup for added flavor
Serves 6 Preparation 20 minutes
Matzah Ball Chicken Soup What’s Passvoer without chicken soup and matzah balls? Some like their soup full of vegetables while others serve it clear. Some serve soup with lots of little matzah balls while others like one per bowl. Whichever way you enjoy it here is a delightful recipe that can accommodate every taste. parsley root Ingredients 2 to 3 celery ribs, 3 to 4 carrots chopped or a 1 (4- to 5-pound) 2 zucchini chicken, cut small celery root 1 onion, cut into Sea salt, to taste into quarters quarters White pepper, to or if you prefer taste 2 cloves garlic use chicken 1 parsnip carcasses at 1 per 1 turnip or quart of water Directions Bring chicken and 6 quarts cold water to a boil over medium-high heat. Remove foam with a slotted spoon as it rises to the top. Reduce heat, cover, and simmer 1 hour. Add celery and next 6 ingredients. Cover and simmer 2 more hours, for a strong chicken flavor. Allow to cool. Skim fat. Remove chicken from bones, and return meat to soup. If using the carcass remove them from the pot and reserve for other dishes. Add matzah balls, and serve.
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Chuck Eye Roast Chuck eye roast is a very tender roast that is tasty and soft. However, feel free to choose your favorite cut of meat, such as minute steak, Miami ribs, or butcher flanken for equally tantalizing results. Ingredients 1 3-5 lb Chuck eye roast 1 chopped Spanish onion ½ cup wine vinegar 3/4 cup honey ½ tsp fresh ginger grated ¼ tsp black pepper 3 cloves garlic crushed
Directions Place onions on bottom of roasting pan. Place roast over onions. Combine remaining ingredients and smear over all sides of meat. Bake covered 2-3 hours at 350°. (Generally, I calculate ½ hour per lb. of meat), serve over a bed of mashed potatoes, or nokedlech. Preparation 20 minutes Serves 8-12
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Chicken Nuggets This is one of the most popular dishes with kids as well as adults. It is from the few dishes that I deem necessary to fry, because it is so delicious. Serve hot or cold Ingredients 6 chicken breasts 1 1/4 cups potato starch 1/4 tsp salt 2 eggs, lightly beaten 2 Tbs oil Directions Mix together the eggs, potato starch, salt and oil. Cut the chicken into nugget-sized pieces and dip into the batter. Fry in oil until done. ***Note: If the batter seems a little thick, add a few drops of water. If too thin, a little more potato starch dissolved in a tiny bit of cold water. This mixture can also be used to coat fish, eggplant, zucchini or sweet potato or your favorite vegetable.)
Pesach Specialty Layered Salad Every year I end up with too much grated maror (horseradish), so one year I decided to put my leftovers of the bitter herb to good use. I discovered that maror’s sharpness could provide some punch to salads and dips. Delight your company with this wonderful and elegant salad that is almost a whole meal in one dish. Ingredients Dressing: 1/3 cup water 1/4 cup red wine vinegar 2 tablespoons olive oil 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 garlic cloves, minced Salad: 4 cups finely chopped romaine lettuce 2 cups finely chopped iceberg lettuce 1/2 cup finely chopped radicchio 1/2 cup thinly sliced Belgian endive (about 1 small head) 1 1/2 cups finely chopped English cucumber 1/2 cup finely chopped kohlrabi 1 cup finely shredded carrot ½ cup shredded horseradish for added pizzazz (optional) 1 cup diced seeded plum tomato (about 4 tomatoes) peeled 1 cup finely chopped red onion 2 cups diced, cooked beets 3 hard-cooked large eggs, finely chopped 1 tablespoon chopped fresh flat-leaf parsley (optional) Directions To prepare the dressing, combine the first 7 ingredients, stirring with a whisk. Set aside. To prepare the salad, arrange the romaine in the bottom of a 2-quart glass bowl or trifle dish; top with iceberg. Layer radicchio, endive, cucumber, kohlrabi, carrot, peeled tomato, and red onion, evenly over lettuces. Drizzle with dressing. Cover and chill 4 hours or overnight. Serves 10
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Kosher for Passover Mayonaisse This mayonnaise is easy to make and it is a real winner with young and old. It is great for a salad dressing. I make two batches because I have many uses for it. 1 egg 2 tablespoons lemon juice 1 small onion ½ cup moror ½ tsp. sea salt or salt substitute 2 cups oil
Blend 5 first ingredients in a food processor with the all purpose blade, until well mixed. Add 2 cups oil slowly, until mixture thickens. Add oil if needed. With lemon juice, it will last up to two weeks in the refrigerator. Yield: approximately 3 cups Preparation: 10 minutes
Kohlrabi, Carrot, Squash slaw Kohlrabi is a good substitute for cabbage, which lends itself in many delectable dishes and, being part of the cruciferous family, has the same healthy properties. 1 large kohlrabi or 2-3 smaller ones. 1 large carrot 1 medium summer squash. ½ cup moror (horseradish) 1 small onion Grate kohlrabi, carrot, squash, and moror. Cut onion in strips and toss lightly. Serve over your favorite green salad, or as is. You may also stir-fry these ingredients and serve it as a side dish for fish or meat. Preparation time: 20 minutes Serves 2-4 people
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Chocolate Ice Cream Ingredients 8 eggs separated 3 cups water 2 Tbs potato starch 2 Tbs cocoa ž cup sugar ½ cup chopped nuts (optional)
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Directions Beat egg yolks until light and creamy. In a separate bowl, beat egg whites until stiff peaks form. In a medium pot cook water and potato starch add 2 Tbs cocoa, stirring constantly until it thickens. Fold gently into beaten egg whites. Combine both mixtures and add 3 Tbs oil. Last, add nuts, mix well and freeze in a 9x13 baking dish. Serve with sliced oranges Preparation: 20 minutes
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