Jane’s house is now the family gathering place for
Passover Seders. She varies her menu every year,
but the delicious traditional staples are always
present. Take a look at Jane's suggestions below and
enjoy your holiday cooking! Remember to visit our
website for more delicious Passover ideas.

For the Seder Plate
Parsley, Horseradish, Charoset, Shank bone, Roasted
Egg

Soups
Chicken Matzo Ball Soup, Vegetable
Soup, Cabbage Soup
Appetizers
Melon, Gefilte Fish with horseradish, Chopped Liver

Entrees
Lamb Stew, Roasted Chicken, Brisket, Grilled
Salmon, Steak

Side Dishes
Homemade Applesauce, Potato Kugel, Roasted
Butternut Squash, Apple Matzo Kugel, Green Beans,
Eggplant Salad, Tzimmos, Green Salad, Israeli
Salad

Desserts
Meringue Cookies, Chocolate Decadence, Fruit
Platter, 7-layer cake, Assorted Cookie Platter

Recipes
Lamb Stew
An unusual dish with a Moroccan flavor.
Ingredients
1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, minced
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon coarsely ground black pepper
3 pounds lamb stew, cubed
3 cups beef broth
2 cinnamon sticks
1 tablespoon lemon peel
1 cup pitted prunes
1 cup whole blanched almonds

Preparation
Mix together olive oil, onion, garlic, cinnamon, ginger
and pepper in a large Dutch oven. Add meat and stir
to coat. Add broth, cinnamon sticks and lemon peel.
Bring to a boil, then simmer, partially covered for 1/2
hour. Stir in prunes and almonds and simmer for
another 1-1/2 hours. Serves 12 (aish.com)

Apple-Matzo Kugel
I love this recipe! Great as a side-dish or dessert.
Perfect for Passover, but delicious for anytime of
Year.

Ingredients
4 large apples, Granny Smith or any tart apple, cored
and cut into medium dice
½ cup light brown sugar
¼ cup orange juice
6 plain matzos
8 eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1 ½ cups sugar
½ cup butter or margarine, melted
1 cup golden raisins
1 cup dried apricots, medium, chopped
4 tablespoons butter or margarine, cut into small
pieces, for casserole topping

Preparation
Preheat the oven to 350 degrees. Toss the apples
with the brown sugar and orange juice and set aside
in a medium bowl. Break the matzo into 2-3 inch
pieces and soak in 1 cup of warm water until soft,
but not mushy. Set aside. While the matzo soaks, in
a large bowl, beat the eggs with a wire whisk until
blended. Add the salt, sugar, cinnamon, melted
butter, raisins and apricots.
Squeeze the liquid from the softened
matzo and add the matzo to the egg mixture with
the apples. Stir the kugel well and pour into a lightly
greased 2 ½ quart casserole dish or a 10X14 inch
pan. Dot the top of the kugel with the 4 tablespoons
of butter.
Bake the kugel for 1 hour. Cover the top
with foil if the top begins to become too brown early
in the baking. Remove the kugel from the oven and
cool to room temperature.
Cooks Tip: The kugel can be made 2 days
ahead, cooled and refrigerated, covered. Bring to
room temperature and reheat in a 350 degree
oven.
Makes 12 servings. (Epicurious.com)

Jane Moritz is the owner of The Challah Connection, a online store specializing in Jewish gifts and gift baskets. The website can be found at www.challahconnection.com.