Parshas Tzav
           April 4, 2009 - 10 Nissan 5769
                          A SPECIAL SECTION FOR THOSE
                    WHO PREPARE FOR SHABBOS


                                     Voices From the Ezras Nashim

With preparations underway for the upcoming Passover holiday time is even shorter than usual. Rather than write a piece at this time I would just like to wish each of you a Chag Kosher V’Sameach.

Below are the menus for Shabbos and the Seders.

Elk’s Menu
Parshas Tzav

Whole Wheat Challah
Baked in the merit of a child for a childless couple. To participate in this mitzvah please call Yehudis Halberstam—718-972-4793 for this week’s names.
Cantaloupe with Kiwis
Parve Chicken Soup
Salmon en Croute with Caramelized Onions
Veggie Meatloaf
Twice Baked Potatoes
Green Beans with Orange Soy Marinade
Cole Slaw
Lettuce Salad with Fine Herbs and Homemade Dressing
Challah Pudding

Kiddush Menu

Egg Salad
Tuna Salad
Gefilte Fish
Matjes Herring

Seder 1
Wednesday, April 8, 2009
14 Nissan 5769

In order to prepare for Shabbos on Yom Tov it is necessary to make an eruv tavshilin—be sure to save the eruv foods for use on Shabbos

Seder Table Accoutrements

Whole Wheat Shmurah Matzah
Romaine Lettuce
Roasted Shank Bone
Charoset (Recipe below)
Salt Water
Roasted Egg

Cauliflower Soup
Encrusted Tilapia with Lemon Parsley Sauce
Roasted Potatoes
Peach Farfel Kugel
Hearts of Palm and Tomato Salad
Cucumber Salad
Assorted Passover Cakes and Cookies

Yom Tov Lunch

Terrine of Gefilte Fish with Dilled Mayonnaise
Cheese Platter
Lettuce Salad with Homemade Dressing
Leftovers from Seder

Seder Two
Thursday, April 9, 2009
15 Nissan 5769
Begin Counting the Omer

Accoutrements as Above

Potato Leek Soup
Sea Bass with Shredded Vegetables and White Wine
Honey Glazed Carrots
Mushroom Farfel Kugel
Quinoa Salad with Red and Jalapeno Peppers and Parsley
Avocado and Tomato Salad
Assorted Passover Cakes and Cookies

Yom Tov Lunch

Salmon Gefilte Fish with Horseradish
Egg Salad
Seder Leftovers

Chol HaMoed
April 11, 2009—17 Nissan 5769

Strawberry Rhubarb Fruit Soup
Baked Gefilte Fish with Orange Lemon Sauce and Plum Tomatoes
Salmon with Mango Papaya Salsa
Spinach Souffle
Mashed Sweet Potatoes
Broccoli Salad with Cashews
Lettuce Salad with Fine Herbs and Homemade Dressing
Assorted Passover Cakes and Cookies

           Charoset  (((Recipe)))
This recipe was given to me over 20 years ago by a fellow teacher at the Beth Shalom Day School.

3 lbs. Macintosh apples peeled and grated
8 ounces dark raisins
8 ounces light dates
8 ounces chopped dates
8 ounces chopped walnuts
2 tsps cinnamon
½ cup honey (or more to taste)
½ Manishewitz Concord Grape Wine (or more to taste)

Mix all ingredients together. This mixture absorbs the wine and extra apple liquid to make the raisins and dates nice and soft. The charoset should be made early in the cooking process to allow this to happen. 

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