Here are some Passover Recipes for you to consider.

Passover

Breakfast
Brownies
Cakes
Candy
Charoset
Cookies
Desserts
Kugel
Macaroons
Mandelbread
Matzoh Balls
Matzoh Brie
Meat/Fish
Poultry
Rolls
Salads
Side Dishes
Soups
Specialties
Tortes
Vegetables

The Passover Seder Full Meal Option

The suggested time frame for the Seder Meal will be about 3 hours.

1.       Remind your guests that we will not be eating the meal as soon as the Seder begins.

2.       The tables should be set at least two hours before the Seder begins.  (I suggest the night before.) 

3.       Decide who will be sitting at the head table ahead of time.  A Seder plate should be within reach of everyone at the head table.

4.       Select four adult readers and one child reader before the meal begins.  I will let them know what part of the Hagaddah they will be reading.

5.       A lapel microphone for the leader and microphones for two musicians.  Allow room for the speaker to maneuver during the demonstration.

6.       Opening words, introductions and prayer from the church host should be limited to 10 minutes.

7.       Turn the service over to Ken Gibbs, Congregational Leader of Yeshuat Yisrael (pronounced Yes-you-at Yis-ra-el).

8.       Ken will give instructions on pouring the wine or grape juice (one glass should last the entire evening).  Everything will be explained during the Seder.

9.       The ceremonial portion of the Seder will last about thirty to forty minutes.  Some items in the Hagaddah may be skipped depending on the time factor.

10.   The meal should be served to each guest.    The kitchen help will be dismissed to prepare the food for the guests.  One or two people from each table will remove the small plates and serve the guests the Matzah ball soup.  The main course and desert will be served as needed.  The meal should last about 30-40 minutes (depending on you serving custom).  The church kitchen staff usually knows the best way to feed such large groups, but I do not suggest that everyone line up through a cafeteria line to be served.

11.   We can provide the lamb shank bones provided they are not thrown in the trash.  Remind the kitchen staff not to discard the lamb shanks.

12.   One adult at each table will be asked to provide $1.00 (one dollar bill) to the child that finds the missing matzah.

13.   The conclusion should last about thirty minutes where the Lord’s Supper will be observed.

14.   The service will be turned over to the church host for concluding remarks and a free will offering for our ministry.

15.   The Pastor or host should close the service.

Passover Seder Meal

Set up each table of 8 people (including the head table) as follows:  

1. Individual place setting (see Seder Setup, page 2)

2. One Matzah Bag plate with 1 large napkin on top (see Seder Setup, page 2)

3. One Seder Plate (see Seder Setup, page 3)

4. One medium size glass bowl to be used as a finger bowl

5. 2 candles in candle holders per table

6. 1 small box (or book) of matches per table

7.  Large napkin or women’s scarf to be used as a head covering

8.  Two tall tapered candles with candle holders

9.  Designate ONE MAN to have a dollar to give a child as a reward

10.  Designate ONE WOMAN to bring a head-covering or scarf to light the candles

11.  If a full meal is Served you will need 1 box of MATZAH per table of 8 people.

12. 1 quart of red or purple grape juice (may be diluted 3 parts juice, 1 part water)

Seder is often an outreach to the Jewish people in your community.  We want to be a testimony to those who may be visiting.  In order to make your Passover experience traditional and memorable please follows these few guidelines. Although this is not a strict kosher meal, foods are to be kosher style, no bread, yeast, and dairy products and of course no pork or shell fish. You may want to search the Internet for some interesting selections or adapt the following recipes for the size of your group.

If you have any questions on what to serve or not to serve, please ask.

The Seder plate, comprised of the customary 8 symbols:

	Red Wine or Purple Grape Juice (8 oz per person)
	“Zeroah,” a roasted shankbone (We can provide the shank bone)
	“"Matzah" or Matzos (This can be purchased at Kroger in Belle Meade, Green Hills, or Bellevue.)
	“Karpas,” a parsley cut into small "trees"
	“Betizah,” a roasted egg (Boiled Brown Egg)
	“Charoset,” a combination usually of apples, nuts and cinnamon (See Recipe Below)
	Maror - Bitter herbs -  horseradish (found in the seafood section of your local grocery)

Main Course Suggestions:

1.  Beef Brisket

·         1 Cut Brisket of Beef

·         1 Cup Ketchup

·         1 Pkge Onion Soup Mix

·         4 Medium onions-sliced

·         1 10-ounce bottle ginger ale

·         1/2 Cup Red Wine Vinegar

·         6 Ginger Snap Cookies

In the bottom of a Dutch Oven, slice the onions.
Place brisket on top.
Add ketchup, onion soup mix, ginger ale and cookies and Vinegar.

Cook for 2-2 1/2 hours until fork tender.

Cool and slice.

May be made ahead and frozen.
May be simmered on top of the stove or placed in a 350-degree oven for the same time. If you want more gravy, you can add more ginger ale or water.

or

2.  Baked Passover Chicken Coating (For chicken pieces or cutlets)

·         1 1/2 cups finely ground matzah meal

·         1/4 cup starch

·         1 1/2 teaspoons garlic powder

·         1 1/2 teaspoons salt

·         1/4-1/2 teaspoons pepper

·         1 teaspoon paprika

·         2 teaspoons lemon zest, finely minced

·         2 tablespoons parsley, finely minced

·         VINAIGRETTE Dressing MARINATE

Mix all ingredients (except vinaigrette) together. Double up recipe if you are doing a large batch.

Soak chicken pieces in cold salt water for 1 hour, rinse and soak again for 1 hour, rinse well.

Marinate chicken cutlets or pieces in vinaigrette for a few hours, refrigerated. Drain off pieces then coat or roll in coating. Oven bake (400 F) until done - 35-45 minutes for pieces, 25 for boneless cutlets.

Make sure Chicken is cooked!  When cut juices will be clear, not red!

Coating is for 12 pieces of Chicken

Suggested Sides:

Sweet Potato - Carrot Tzimmes (very Jewish!)

·         12 Large Carrots - scraped

·         4 Medium Sweet Potatoes - peeled

·         12 Pitted Prunes

·         2 Cups Dried Apricots (reconstituted- soak in water for 1 hour)

·         6 oz Frozen Orange Juice Concentrate

·         pinch of nutmeg

·         3 Tbs Margarine

·         4 oz. Honey

Cut carrots into 1/2 " slices
Cut sweet potatoes into 1/2" slices
Boil until tender--not soft-- about 9 minutes
Arrange evenly in a casserole dish with other ingredients
Cover with foil - bake at 350° for 30 minutes
uncover-and bake another 8-10 minutes
serves 8-10.

Herb Roasted Potatoes and Onions

·         10 large potatoes, quartered

·         10 medium onions, quartered

·         ˝  cup vegetable oil

·         1  teaspoon pepper

·         2 tablespoon dried parsley

·         2 teaspoon dried basil

·         1  teaspoon dried marjoram

Preheat oven to 375 degrees F.

Place potatoes and onions in a shallow roasting pan. Pour oil over vegetables and sprinkle with pepper, parsley, basil, and marjoram. Stir vegetables to coat all sides with oil and seasonings and bake, uncovered, for about 1 hour, or until fork-tender, turning occasionally to keep from sticking to the bottom of the pan. Serve immediately. Makes 10 servings.

Steamed Vegetable Medley

(Broccoli, Cauliflower, Carrots) –use your favorite recipe.

If at all possible keep away from anything that may rise: such as rice, beans, legumes, etc.

Dessert Suggestions: NO CAKE OR PIES OR ANYTHING WITH BREAD!

In order to keep from using yeast or flour; I would suggest melon balls or fruit cup and Passover macaroons.  There are other Passover cake mixes and macaroons available in the kosher section of Kroger or H.G. Hills (especially in the Green Hills Area or Belle Meade area of Nashville.

Fruit Cup – with non-dairy whipped topping

Passover Macaroons can be bought at Kroger or H.G. Hills or you can make your own.  

Yield: 24 servings

·         1 1/3 c Flaked coconut

·         1/3 c Sugar

·         2 tb Potato starch

·         1/8 ts Salt

·         2 Egg whites

·         1/2 ts Almond extract

Mix all ingredients together until well blended. Drop by teaspoonfuls on greased and potato starched cookie sheet.

Bake at 325 degrees about 20 minutes or until golden around edges. Remove from cookie sheet immediately and place on platter to cool.

These will freeze very well. You may add chocolate to the batter if desired or you may add cherries to batter. Also good if you would like to dip them in chocolate to cover. Cookies should be light gold all over as well as edges; but do not let them get too brown. At other times of the year you may substitute flour for the potato starch.  

Passover Chocolate Macaroons

·         1 cup granulated sugar

·         1/3 cup unsweetened cocoa powder

·         3 egg whites

·         pinch of salt

·         2 cups unsweetened desiccated coconut

·         1 teaspoon vanilla

Stir sugar with cocoa until smooth. In bowl beat egg white with salt until stiff peaks form. On low speed gradually beat in sugar mixture 1 tbsp at a time, fold in coconut and vanilla. Dropby teaspoonfuls about 1 inch apart unto greased baking sheet. Bake in 325 F. oven for 15 to 17 minutes or until outside are dry but inside still soft. With spatula immediately transfer to racks, let cool. Makes about 4 dozen.

Drinks:

Coffee, Tea, Water, and Soft Drinks

Use only red or purple grape juice for the ceremonial portion of the Seder.

CHAROSET must be on the Seder Plate and can be made a day or two in advance.

CHAROSET - Traditional Passover Seder accompaniment pronounced Har-row-set.    This paste-like, sweet spread is a prescribed  part  of  the traditional  Seder ceremony.  Its mortar-like consistency is intended to remind Jews  of  the  bricks  and  mortar  our  ancestors labored  with  as slaves in Egypt. Quite incidentally, it is delicious and tastes wonderful spread on matzah. This is the traditional  charoset from the Ashkenazic (Eastern European) Jewish tradition; very  different,  but  equally  delicious, charoset  recipes, using such ingredients as dates, raisins, and sesame, can be found in the various  Sephardic  communities (e.g., Yemenite, Persian, Turkish, Moroccan, etc.).   The apples are supposed to turn brown.

INGREDIENTS

4 - 6 Medium  chopped or  grated  apples

1 cup finely chopped nuts (e.g., almonds, walnuts,  pecans)

1 tablespoon   honey

1 teaspoon  sugar or brown sugar

2 teaspoons    ground cinnamon

1/2 cup   sweet wine or grape juice

PROCEDURE

 (1) Wash, Core and if you prefer, peel the apples

 (2) Chop Apples (a food processor can be used ) to size smaller than peas but larger than rice.

 (3)  Mix nuts, sugar, honey, apples and cinnamon together until well-blended.

 (4)  Add wine slowly until the texture resembles a thick paste, like mortar.

(5)  Taste and adjust cinnamon, sugar, wine amounts if you desire.

 (6)  It is OK for the apples to turn brown, but refrigerate and use before 3 days

NOTES

This recipe yields about enough for the Seder table or 10 people.  If you like this as much as we do, you will want to make more.  

Check out our Website at  www.yeshuatyisrael.com

Online Hagaddah: www.yeshuatyisrael.com/hagaddah.htm

Online Seder Guide: www.yeshuatyisrael.com/seder setup.htm