Featured Cookbook

ORDER/INFO

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

ORDER/INFO

This is a good make-ahead soup that can be made quickly in the food processor. It get thicker the longer it sits. This also freezes well. Those of Ashkenazic background can leave out the green beans.

MAKES 5 Quarts

• 2 medium onions, peeled

• 3 ribs celery, with tops

• 1 leek, white part only

• 6 to 8 carrots, peeled

• 1/4 cup margarine

• 3 large potatoes, peeled

• 2 medium turnips, peeled

• 3 medium parsnips, peeled

• 1 pound green beans

• 1 bunch watercress, stems removed

• 1 small head cabbage, cored and cut into 4 wedges

• 2 tablespoons tomato paste

• 4 teaspoons salt

• 1/4 teaspoon ground white pepper

1. Place the slicing disk into the bowl of the food processor. Cut the onions, celery, leek, and carrots to fit feed tube. With light pressure, push the vegetables through the feed tube using the pusher.

2. Over medium heat, melt the margarine in a large stockpot. Add the onions, celery, leeks, and carrots and saute until the onion is soft and limp, 3 to 5 minutes. Remove the pot from the heat.

3. Insert the French-fry blade into the food processor. Cut the potatoes, turnips, and parsnips to fit the feed tube. Chop, using the pusher with firm pressure. Add these vegetables to the stockpot.

4. Insert the metal blade into the food processor bowl. Add the green beans and watercress. Pulse several times to chop, then add to the stockpot.

5. Place 2 wedges of the cabbage into the processor bowl. Chop with several pulses. Add to the stockpot. Repeat with the remaining cabbage and add to the stockpot. Add the tomato paste, salt, and white pepper to the stockpot.

6. Add enough cold water to cover the vegetables, and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 1 hour. Serve hot.

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:

Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2008 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact