JPost.com | PASSOVER 2006

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STARTERS:
· Ashkenazic Apple-Nut Haroset

· Garlic 'bread'
· Hawaiian Haroset
· Haroset with Orange Juice and Bananas
· Zucchini Pate
· Vegetarian "chopped liver" pate
· Passover bread

FISH:
· Gefilte Fish
· Smoked Salmon Roll
· Springtime Salmon Salad

SOUPS & SALADS:
· Chicken Soup with Spring Vegetables
· Easy Beet Salad
· Easy Matza Balls
· Extra-Light Kneidlach
· Low-fat Matza Balls
· Matza-ball Soup
· Stuffed Matza Balls
· Potato soup
· Springtime Salmon Salad
· Mother Dina's Eggplant Salad

MAIN COURSE:
· A Seder to Savor
· Confetti Vegetable Kugel
· Farfel Stuffing With Leeks And Carrots
· Glazed passover baked chicken
· Potato Kugel With Sweet Onions
· Roast Turkey Breast with Potatoes and Rosemary
· Rosemary Roast Chicken
· Sole Gratin in a Light Cream Sauce
· Tomato and dried plum chicken
· Tropical Chicken
· Tunisian Vegetable and Beef Stew

DESSERTS:
· Two Layer Chocolate And Nut Cake
· Belle's Frozen Chocolate Mousse Torte
· Chocolate Passover Ladyfingers
· Italian Almond Cake with Poached Fruit
· Pessah Chocolate — Macadamia-nut Gateau
· Strawberry And Pear Salad With Mint
· Swiss Chocolate Roll
· Almond Cake

AFTER THE SEDER:
· Matza Pizza
· Matza Farfel Pizza

GLAZED PASSOVER BAKED CHICKEN

[ Recipe from Orna, Media, PA, USA ]

Ingredients:

1 cut up chicken
1/2 cup passover fruit jam (example: apricot, plum, strawberry or raspberry)
1/2 cup passover italian dressing (substitute 1/3 cup apple vinegar plus 1/4
cup olive oil mixed with garlic, onion, parsley, salt, oregano if required)
1/4 cup honey
1/4 cup ketchup or tomato paste
(optional) 1/4 cup passover barbecue sacue
(optional) for juicier chicken add 1/4 cup orange juice

Mix all ingredients and marinate chicken for 15 minutes to 1 hour. Place chicken on flat oven pan lined in aluminum foil, pour remaining marinade over top. Bake 1 hour 350 degrees F. Baste occasionally with marinade. Can be made 1 day ahead and reheated 10 minutes in lit oven on Seder night.

Looks, tastes and smells delicious. The sweet & sour combination is great for both Sephardic and Ashkenazik palates.

DESIGN BY:
Kira Volvovsky