SC - haroset balls for Passover

Margo Hablutzel margolh at nortelnetworks.com
Thu Mar 11 08:33:49 PST 1999


I repeat my offer (sent to Franz privately) of a tzimmes recipe.  This is
basically a vegetable stew made with beef (as opposed to a beef stew made
with vegetables).  Carrots, prunes, yams, and beef; sometimes other things.

One thing to comment about Jewish cooking is that it is often the indigenous
recipes made kosher.  Sephardic Jewish cooking differs from Ashkenazic
Jewish cooking, in reflection of the different places from which they come.
Middle eastern, Spanish, versus Eastern European.

My humble request would be for beef, not chicken, as we get quite enough
chicken soup at the seders and this will be only a night or two later.
Usually we're still slurping leftovers at that point.

I would also suggest that Franz get to the local library or bookshop and see
what books are out there, just to get ideas.  People are often startled to
find that a plain old beef stew is considered kosher if made with the right
meat.

(And I think that instead of "on-board" and "off-board," Fiondel meant "high
feast" and "low feast" - in the ads it is above and below the salt - because
most places I have seen "off-board" to mean that tables and chairs are
provided for those wishing or needing to bring their own food.)

									---=
Morgan (my couple drachmas)


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	                      Morgan Cain * Steppes, Ansteorra


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	      For every action, there is an equal and opposite criticism.

                I intend to live forever -- so far, so good!
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