Passover

Puester said:

Margaret Suran said:

I never claimed to be a good cook. As a matter of fact, when TJ and I
first emailed each other, she asked me: "Margaret, tell me, what are
you doing in rfc?" I still have no credible answer, but after all
these years, I still cherish her question. :o)

You may not consider yourself a good cook, but by all accounts you are a
wonderful hostess, and that's much more important!

gloria p

Thank you Gloria, As so many times before, you always try to be
champion and protector. Thank you, dear friend, Margaret

Margaret Suran at [email hidden] wrote on 4/24/05 2:54 PM:

Quoted message said:

Quoted message said:

Edwin Pawlowski at [email hidden] wrote on 4/24/05 10:56 AM:

Quoted message said:

"Sheryl Rosen" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

>
> I cleaned and prepped all day, put the chicken in at 4:30.
> Guests were due to arrive between 6-6:30-ish.
>
> I decided on a simple roasted chicken. 5.5 lb roaster.
> Salted and peppered inside, generous sprinkle of Ozark seasoning, stuffed
> with lots of garlic, an onion,

Quoted message said:

Quoted message said:

Chicken at Sheryl's, brisket at Margaret's, I should have dropped in to both
places. Glad things went will in spite of the electric.

Quoted message said:

And you would have been welcome!

In my home, too As a matter of fact, there was a special goblet of
wine waiting for you. Or was it for Elijah, the Prophet? Whatever,
you would have been an honored guest at my Seder Table.

Next Year In Margaret's Home.......Or is it New Year In Jerusalem?

According to my Maxwell House haggadah, it's "Israel", not specifically
Jerusalem. (at the least in the "highlights" that we covered last night).

We got a little silly sometime after the 10 plagues and I said "Know what?
You've all seen the movie 'The Ten Commandments'? That's the story of the
exodus! Who's Hungry???!" And I served the soup.

In article <[email hidden]>,

Dog3 uhoh@ajfl;ajklsd;ajlds.nutz said:

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

On Sat 23 Apr 2005 08:24:57p, Sheryl Rosen wrote in rec.food.cooking:

Quoted message said:

I'm full and exhausted! :-)

I cleaned and prepped all day, put the chicken in at 4:30.
Guests were due to arrive between 6-6:30-ish.

Sheryl, the foods you prepared sound wonderful. Though I am not
Jewish, I have attended a Seder several times and each was memorable.
I'm glad everything went so well for you and your guests. Happy
Passover!

The power going off must have been a nightmare for awhile. Sheesh... We had
a great time too. I'm not Jewish but the SO is. We had Matzo Ball soup,
those Jewish rolls Steven makes, roasted chicken, a brisket, string beans,
asparagus,dilled carrots and chopped liver. I did not eat dessert so I do
not know what the cake was. I drank a couple of mocha coffees for dessert.
We did not cook, except for the rolls so I really don't know how the food
was prepared. The Matzo Ball soup was really, really good. I could have
made a meal out of it. Oh, I forgot to mention the gefilte fish made from
scratch and served with red horseradish. Yummmm....

Our neighborhood Seder was a good time. About 16 grownups and kids, and
one teething baby. Our host dispensed with the chicken or brisket. She
served salmon alongside the gefilte fish. We also had asparagus in
balsamic vinaigrette, chopped liver, and matzoh ball soup, along with
the traditional haroset. For dessert we had chocolate- and
toffee-covered matzot, schaum torte from the 1940's vintage Settlement
Cookbook, and a peach-raspberry crumble. The topping of said crumble
was made with matzoh cake meal, egg whites, sugar and almond paste.
Very yummy.

Cindy

--
C.J. Fuller

Delete the obvious to email me

In article <[email hidden]>,

Margaret Suran said:

Sheryl Rosen said:

I'm full and exhausted! :-)

* Great description of the Seder snipped.*

Quoted message said:

And now, I need to find my bed...... Happy Passover everyone!

What a wonderful way to have a traditional/untraditional Seder. When
you are among friends, your Passover is sweet, indeed.

My Seder was uneventful, but for the first time that I can remember,
the beef brisket did not turn out good. :o( Since we were only
three, I did not serve the roasted veal and I was sorry that I had
not, since it would have been a better choice. I froze it instead,
dummy that I am. Both Laura and Marcel insisted the brisket was good,
but that is just being tactful, not being honest.

Passover, this year was a non-event. Me and the family units got
together to take my sister out to a local restaurant for her 40th
birthday, which was Friday. Then I went back to my sister's house and
she compelled me to install some garden accessories for her that her
fiance has been avoiding. We looked at my latest travel photos on my
Powerbook, and than I left so my sister could get to work painting her
living room wall.

In article
<[email hidden]>,

Puester said:

Margaret Suran said:

I never claimed to be a good cook. As a matter of fact, when TJ and I
first emailed each other, she asked me: "Margaret, tell me, what are
you doing in rfc?" I still have no credible answer, but after all these
years, I still cherish her question. :o)

You may not consider yourself a good cook, but by all accounts you are a
wonderful hostess, and that's much more important!

Margaret sells herself short. Margaret would be more truthful if she
claimed she is a good cook, because everything she's ever served me has
been a treat.

In article <[email hidden]>,

(Serene) said:

sarah bennett said:

My mother invited us to the seder tonight. I havent been at a seder at
my mom's house in almost 10 years. I'm definitely looking forward to it
(though i know that we're probably not eating till nearly 11 🙂

I have never been to a seder (which, since my grandfather is Jewish, is
a little weird, in my opinion). It always sounds so great when people
describe it.

A real Seder is an elaborate affair that's steeped in religious and
cultural tradition. If you are curious, contact a local synagogue to
find out if they can suggest a place where you can attend a Seder that's
open to the public. Some synagogues and Jewish organizations hold a
Seder that's open to the public.

In article <[email hidden]>,

sf said:

On Sun, 24 Apr 2005 12:09:44 GMT, Dog3 <uhoh@ajfl;ajklsd;ajlds.nutz>

Quoted message said:

Oh, I forgot to mention the gefilte fish made from
scratch and served with red horseradish. Yummmm....

I LOVE gefilte fish! The first time I ate some (as a teenager), it
was prepared by my friend's grandma who was making the whole 9 yards
of traditional food that day. Maybe it was Passover, but I didn't
know it at the time.

Me too. Real home cooked gefilte fish is a rare treat for me. My
grandmother on my mom's side used to make gefilte fish from scratch.
Alas, her death many years ago put a stop to that tradition.

This is a season where supermarkets in my area sell jarred gefilte fish
for ridiculously low prices. Jarred gefilte fish isn't nearly as tasty
as the homemade kind, but its okay. Usually, a jar with eight pieces of
gefilte fish costs $6 to $7 in the stores in my area (South Jersey), but
they are on sale now for $2.99 so I picked up six jars. If I have time
after work tomorrow, I am going to buy more. Sometimes, I like to have a
couple of pieces of gefilte fish as a quick and healthy low-carb snack
or breakfast.

Sheryl Rosen said:

I'm full and exhausted! :-)

I cleaned and prepped all day, put the chicken in at 4:30.
Guests were due to arrive between 6-6:30-ish.

Snip lovely description

Quoted message said:

And now, I need to find my bed......
Happy Passover everyone!

We had Seder-Lite this year. My daughter is still away at school & my
boys were away until this evening, so we had something quite simple.

Home made chicken soup & knaidlach and the brisket recipe I use for
Pesach & Rosh Hashonah (with carrots, prunes, sweet potatoes, onion,
honey, lemon juice & cinnamon) and we had dinner and quiet evening.
Things are almost cleaned up in there (some matzoh crumbs still under
a couch cushion from the afikomen ) & I will be off to bed.

Oh yeah.. dessert was chocolate fondue with dipped macaroons. I
abstained & had some fruit.

A Zissen Pesach to all.

Boron

On Sun, 24 Apr 2005 12:09:44 GMT, Dog3 <uhoh@ajfl;ajklsd;ajlds.nutz>

Quoted message said:

Oh, I forgot to mention the gefilte fish made from
scratch and served with red horseradish. Yummmm....

I am jealous.

Oh, boy do I miss that gefilte fish. No mom around to make it for me
anymore, no decent place to even get it. The jarred stuff just does
not compare.

Boron

Margaret Suran said:

Quoted message said:

I never claimed to be a good cook. As a matter of fact, when TJ and I
first emailed each other, she asked me: "Margaret, tell me, what are
you doing in rfc?" I still have no credible answer, but after all
these years, I still cherish her question. :o)

Your are the most gracious of hostesses. You have impeccable taste in
choosing delights to serve and prepare for your guests.

The bay is bouncing back. Another 2 warm weeks & I will be sending.

Boron

Boron Elgar said:

Margaret Suran said:

I never claimed to be a good cook. As a matter of fact, when TJ and I
first emailed each other, she asked me: "Margaret, tell me, what are
you doing in rfc?" I still have no credible answer, but after all
these years, I still cherish her question. :o)

Your are the most gracious of hostesses. You have impeccable taste in
choosing delights to serve and prepare for your guests.

The bay is bouncing back. Another 2 warm weeks & I will be sending.

Boron

Thank you for your kind words, but they are not deserved. However, I
accept them gladly and I am eagerly waiting for the home grown Bay
leaves. I saw that the Spring Ballet Season has started.

A Sweet Passover, Margaret

Stan Horwitz said:

A real Seder is an elaborate affair that's steeped in religious and
cultural tradition. If you are curious, contact a local synagogue to
find out if they can suggest a place where you can attend a Seder that's
open to the public. Some synagogues and Jewish organizations hold a
Seder that's open to the public.

Thanks. I might do that.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

Margaret Suran said:

Boron Elgar said:

Margaret Suran said:

I never claimed to be a good cook. As a matter of fact, when TJ and I
first emailed each other, she asked me: "Margaret, tell me, what are
you doing in rfc?" I still have no credible answer, but after all
these years, I still cherish her question. :o)

Your are the most gracious of hostesses. You have impeccable taste in
choosing delights to serve and prepare for your guests.

The bay is bouncing back. Another 2 warm weeks & I will be sending.

Boron

Thank you for your kind words, but they are not deserved. However, I
accept them gladly and I am eagerly waiting for the home grown Bay
leaves. I saw that the Spring Ballet Season has started.

A Sweet Passover, Margaret

And to you, Margaret.

Our subscription starts early in May.

Boron

I was asked to bring the Haroset to the Seder I was attending. Now, as
a vegetarian, it cn be difficult at a seder, so I decided to make mine
good enough to actually eat like a fruit salad. So I made a yummy
traditional apple haroset, with walnuts, honey, and Maniscevitz, and I
also made a Sephardic recipe that was more like my Grandma's stewed
fruit compotes. it was different but it went over well. It was made of
figs, dates, and raisins stewed in wine, with roasted almonds added at
the end.

Yummy!

Jude said:

I was asked to bring the Haroset to the Seder I was attending. Now, as
a vegetarian, it cn be difficult at a seder, so I decided to make mine
good enough to actually eat like a fruit salad. So I made a yummy
traditional apple haroset, with walnuts, honey, and Maniscevitz, and I
also made a Sephardic recipe that was more like my Grandma's stewed
fruit compotes. it was different but it went over well. It was made of
figs, dates, and raisins stewed in wine, with roasted almonds added at
the end.

Yummy!

It sounds absolutely scrumptious! I used to make something similar
for regular dessert, stewing the fruit (also dried apricots and
prunes) in Orange juice to which I would add a piece of the peel, but
no almonds or other nuts. I may make your recipe in the near future
for dessert. Thank you for reminding me.

I guess I should have invited you to my Seder. :o)

In article <[email hidden]>,

(Serene) said:

Sheryl Rosen said:

Sunny Paris.

What's that?

Penzeys herb blend. www.penzeys.com
--
-Barb, <http://www.jamlady.eboard.com> Updates in mid-April.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article <[email hidden]>,

Serene said:

Stan Horwitz said:

A real Seder is an elaborate affair that's steeped in religious and
cultural tradition. If you are curious, contact a local synagogue to
find out if they can suggest a place where you can attend a Seder that's
open to the public. Some synagogues and Jewish organizations hold a
Seder that's open to the public.

Thanks. I might do that.

That's a good idea. I like seders, but am usually too shy to Angle
Blatantly For An Invitation to one from my Jewish friends.

I thought I'd have time this year due to the "leap month" and thus the big
gap between (western) Easter and Pesach, but I've been busy.

Charlotte
--

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun, 24 Apr 2005 12:09:44 GMT, Dog3 <uhoh@ajfl;ajklsd;ajlds.nutz>

Quoted message said:

Oh, I forgot to mention the gefilte fish made from
scratch and served with red horseradish. Yummmm....

I am jealous.

Oh, boy do I miss that gefilte fish. No mom around to make it for me
anymore, no decent place to even get it. The jarred stuff just does
not compare.

You know, it's really not that hard to make. Especially if you have a food
processor.

I will be happy to share the recipe that I make every Rosh Hashanah and
Pesach, that has everyone drooling. Just say the word and I'll post it.

Scharone

"Scharone" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun, 24 Apr 2005 12:09:44 GMT, Dog3 <uhoh@ajfl;ajklsd;ajlds.nutz>

Quoted message said:

Oh, I forgot to mention the gefilte fish made from
scratch and served with red horseradish. Yummmm....

I am jealous.

Oh, boy do I miss that gefilte fish. No mom around to make it for me
anymore, no decent place to even get it. The jarred stuff just does
not compare.

You know, it's really not that hard to make. Especially if you have a

food

Quoted message said:

processor.

I will be happy to share the recipe that I make every Rosh Hashanah and
Pesach, that has everyone drooling. Just say the word and I'll post it.

Scharone

There are so many recipes for gefilte fish but I think the real quality
stuff is made from a better quality of fresh water fish. I have had gefilte
fish from the jar (UGH...pabulum); others made from fresh caught perch,
bass, northern pike, among a few. The best I have enjoyed by far was made
from walleye. This freshwater fish for those who have never had the
opportunity to sample fresh caught is VERY sweet, very rich and very meaty.
My ex-wife did a fabulous job with two fish I had caught the day before in
Wisconsin (and kept in the live well until the slaughter). Unfortunately
(or fortunately for me), her home still reeks from the cooking. She served
it with both the beet juice reduced horseradish and the "white lightning"
horseradish graded from my garden.

I will ask for the recipe though I suspect she will want something very
expensive in return.

Rand

On Tue, 26 Apr 2005 15:40:28 GMT, "tuppy" <[email hidden]>

Quoted message said:

"Scharone" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun, 24 Apr 2005 12:09:44 GMT, Dog3 <uhoh@ajfl;ajklsd;ajlds.nutz>
wrote:
>
>Oh, I forgot to mention the gefilte fish made from
>scratch and served with red horseradish. Yummmm....
>
I am jealous.

Oh, boy do I miss that gefilte fish. No mom around to make it for me
anymore, no decent place to even get it. The jarred stuff just does
not compare.

You know, it's really not that hard to make. Especially if you have a

food

Quoted message said:

processor.

I will be happy to share the recipe that I make every Rosh Hashanah and
Pesach, that has everyone drooling. Just say the word and I'll post it.

Scharone

There are so many recipes for gefilte fish but I think the real quality
stuff is made from a better quality of fresh water fish. I have had gefilte
fish from the jar (UGH...pabulum); others made from fresh caught perch,
bass, northern pike, among a few. The best I have enjoyed by far was made
from walleye. This freshwater fish for those who have never had the
opportunity to sample fresh caught is VERY sweet, very rich and very meaty.
My ex-wife did a fabulous job with two fish I had caught the day before in
Wisconsin (and kept in the live well until the slaughter). Unfortunately
(or fortunately for me), her home still reeks from the cooking. She served
it with both the beet juice reduced horseradish and the "white lightning"
horseradish graded from my garden.

I will ask for the recipe though I suspect she will want something very
expensive in return.

Rand

She is an ex...how much more expensive could it get?

Since I am the only one in the house who will even consider being in
the same room as gefilte fish, I will not go out of my way to make it.
My memories will grow ever more glorious, too. My mom would have liked
that.

Boron