Featured Cookbook

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1. Ruth's Matzo Farfel Dressing

2. Vegetarian Borscht

3. Watermelon Ice

4. Passover Facts

5. Quick Tips for a Simple Seder

6. Some easy substitutions for forbidden Passover foods:

Book Description

There are more than the ceremonial four questions when it comes to the Passover Seder: What kinds of traditional dishes should I make? What goes on the Seder plate? What is the Seder plate? Do I have to drink all four cups of wine? Author Zell Schulman puts your mind at ease with Let My People Eat!the first Passover Seder cookbook that not only takes you step-by-step through the Seder, but also features six Seder menus to suit your religious background, your diet, your budget, and your time

... (more)

Let My People Eat!: Passover Seders Made Simple

Authors: Zell Schulman

Date: February 1998

ISBN: 0028612590

Publisher: MacMillan Publishing Company.

Hardcover

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This is the most frequently requested dish at Ruth Pleatman's annual Seder dinners. Ruth says the inspiration for it came from combining many grandmothers' best recipes. It is so delicious that there's no need to stuff the dressing inside a turkey or chicken. It's versatile and can star as a vegetarian entree. Ruth often chops the onions, celery, green pepper, mushrooms, and parsley a day in advance to save time.

MAKES 8 TO 10 SERVINGS

• 1 pound farfel

• 3 cups pareve chicken stock or broth

• 8 ounces (2 sticks) butter or margarine

• 1 cup chopped onion

• 1 cup chopped celery

• 1/4 cup chopped green bell pepper (optional)

• 2 cups sliced mushrooms

• 2 tablespoons chopped fresh parsley

• 1 large clove garlic, minced

• 1 medium apple, peeled and grated

• 2 large eggs, beaten

• 1 teaspoon ground ginger

• 1 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

1. Preheat the oven to 350F. Place the farfel in a large bowl; add the chicken stock and let stand for 15 minutes.

2. Meanwhile, melt the butter or margarine in a large skillet over medium-high heat. Add the onion, celery, bell pepper, if desired, mushrooms, and parsley and saute until the onion is golden, about 5 minutes. Mix in the garlic and grated apple.

3. Stir the sauteed mixture into the softened farfel and let cool. Add the eggs, ginger, salt, and pepper and mix until well combined. Spoon the mixture onto a greased 9 x 13-inch casserole.

4. Bake for 30 minutes; remove from the oven. Turn the dressing over with a spoon, breaking it up in order to brown the other side. Bake an additional 30 minutes or until golden brown

Note: this recipe can be prepared in advance (including baking) and then frozen.

More From This Book:

1. Ruth's Matzo Farfel Dressing

2. Vegetarian Borscht

3. Watermelon Ice

4. Passover Facts

5. Quick Tips for a Simple Seder

6. Some easy substitutions for forbidden Passover foods:

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