PASSOVER By Sheilah Kaufman

Passover, the Feast of unleavened bread, is celebrated for 8 days, during which time no leavened products are eaten. On the first two evenings, the whole family joins in the observance of the Seder (order), the Passover meal.
Here are some wonderful recipes to help you celebrate.

SEPHARDIC HAROSET FROM TURKEY

8 ounces pitted dates
8 ounces raisins, dark or golden
2 cups grated peeled apples
1/2 cup finely chopped nuts
orange juice or wine to moisten.

Grind (chop in a processor or blender) all the fruits together. Moisten with juice or wine. Stir in nuts. Makes about 1 1/2 cups.

GEFILTE FISH DISH

No more washing dozens of plates that had a piece of gefilte fish and lettuce. Try this, no mess, no fuss and people who don't like gefilte fish will love it. Call it HORSERADISH PATE!

14 oz. Jar of Gefilte Fish (drained)
1 Tablespoon While Horseradish
1 Teaspoon Lemon Juice
8 oz. Cream Cheese, softened to room temperature
1-2 Teaspoons Salt

Place ingredients in the food process and blend until smooth (or mash together in a bowl with a fork). Place in a serving bowl surrounded by matzoh or veggies.
This spread can be molded if the mold is first lined with plastic wrap. Cover and refrigerate.
Serve with crackers or matzoh.
Serves 10.

PINEAPPLE KUGEL

1-1/2 Cups Sugar
4 Cups Farfel
6 Eggs
20 oz. Can of Crushed Pineapple with juice
2 Sticks Margarine, melted

Preheat oven to 325 degrees F.
Pour hot water over farfel in a bowl, squeeze dry, and drain.
Beat the eggs in a small bowl.
Add all the ingredients to the farfel and place in a greased 9"x13" pan.
Bake for about 45 to 60 minutes or until the top is slightly golden brown.
Serves 8.

FUDGE ROLL

This was one of the most sought after recipes of Mrs. Kaplan, a famous Newton, Mass. caterer. Don't serve this unless you are willing to share the recipe with your friends!

6 large eggs, separated, and at room temperature
3/4 cup sugar
6 oz semisweet chocolate chips
1/4 cup water
2 Tablespoons unsweetened cocoa
1 pint heavy cream

Preheat oven to 350 F.
In a large bowl, with an electric mixer at medium speed, beat the egg yolks and sugar until thick and lemon colored - about 5 minutes.
In the top of a double boiler, over hot water, melt the chocolate with the water. Remove from heat and let cool.
When chocolate has cooled to room temperature, add it to the egg yolk mixture.
Thoroughly wash the beaters and bowl, and with the mixer at low speed, beat the egg whites until bubbles begin to form. Turn mixer to high and continue beating until stiff.
Carefully fold the egg whites into the chocolate mixture.
Grease an l0"x15" jelly roll pan and line it with waxed paper.
Grease and flour the waxed paper.
Spread the batter evenly around the pan and bake at 350 F for 20 minutes. Do not overbake.
Remove the pan from the oven and cover the cake with a lightly dampened linen dishtowel.
Leave the cloth on the cake for 15 minutes ...it will help draw out the heat so the cake will roll.
Place another lightly damp cloth on a flat surface and cover it with a piece of waxed paper that is 17" long.
Sprinkle the cocoa evenly over the waxed paper.
Invert the cake onto the cocoa covered paper. Carefully peel off the waxed paper that the cake was baked with.
Place the cake on a long platter or a cookie sheet covered in aluminum foil.
Whip the cream until soft peaks form.
Spread 3/4 of the cream over the cake to within l" of all edges.
Roll the cake up lengthwise, removing the waxed paper as you roll.
Ice the cake, if desired, with remaining cream.
Refrigerate until serving. Serves 10 to 12.

CARROT PUDDING

This doubles or tripes or even quadruples beautifully. I usually do it x 4.

3/4 cup grated carrots (3 cups if x4)
3/4 cup sugar (3 cups if x4)
4 eggs, separated (16 eggs if x4)
1/ 2 cup finely ground almonds ( 2 cups if x4)
1 Tablespoon grated rind of a lemon (whole lemon if x4)
1 1/ 2 teaspoon sweet red wine (6 teaspoons if x4)

Preheat oven to 325 F.
Beat together sugar and egg yolks until thick and lemon colored, about 5 minutes.
Add carrots, almonds, lemon rind and wine.
Mix well.
Beat egg whites until stiff, and carefully fold into pudding mixture.
Grease a 6 cup (or larger) casserole and coat with matzah cake flour.
Pour pudding into casserole and bake at 325 F for 65 minutes or until firm and well browned.

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