THE PASSOVER SEDER DINNER
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Shalom Scripture Studies, Inc. A Hebrew-Christian Bible Fellowship 

NECESSITIES FOR
THE PASSOVER SEDER DINNER

Here are some recipes for the Passover Seder meal. You can either use these recipes step by step or vary them according to your taste; however, for authenticity sake, there should be no pork, shellfish, yeast or any other rising agent, or dairy products used. Margarine should be used instead of butter, matzo meal (easily found in the kosher section of a supermarket) should be used instead of flour, and non-dairy creamer instead of milk or cream. Beef may be substituted as the main entree, and items such as coffee and juice are perfectly acceptable.

One can divide the preparations into two categories: (1) the dinner meal and (2) the elements of the Seder (or Order) according to tradition. The recipes (Baked Breast of Chicken, Quick Vegie Medley Casserole, Matzo Potato Kugel, and Fruit Compote) are for the actual dinner meal. The elements of the Seder (Order) are also listed below. Some of the elements are for the headtable only; however, many of the elements should be on all tables. Print copies of "A Hebrew- Christian Passover Haggadah" (the story of Passover booklet) for each place setting.


Our Hebrew-Christian Passover Haggadah is available here


1. RECIPES FOR THE SEDER

Charoseth
(makes 4 cups)

1 pound chopped apples
1 pound dried raisins
8 ounces pitted dates
2 cups water (or as needed)
1/4 cup sugar
1/4 cup chopped walnuts or pecans

Place the apples, raisins, and dates in a bowl with enough water to cover. Let stand for 1 hour.

Add the sugar and whirl the mixture in a blender, a few spoonfuls at a time. Or divide the mixture in thirds and place in a food processor.

Transfer the chopped fruits to a heavy saucepan and let simmer over low
heat until the fruits are cooked and the liquid absorbed. It should take about 20 minutes.

Remove from the heat and place in a jar. When cool, sprinkle with chopped nuts.

YIELD: 16 Servings

RECIPES FOR THE DINNER MEAL

Baked Breast of Chicken

4 whole chicken breasts, boned
1 box matzo meal
1 tsp. ground ginger
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. white pepper
2 eggs, well beaten
1 cup apricot preserves
1/2 cup white wine (cooking wine)
2 TBSP parve (kosher) margarine

Preheat oven to 350 degrees. Cut chicken breasts in half. Rinse with cold water and dry well with paper towels.
Combine matzo meal, ginger, garlic powder, salt, and pepper in a shallow dish.

Dip each chicken part in beaten eggs, then in matzo meal mixture. Arrange in a single layer in a baking pan.

Combine preserves, wine and margarine. Microwave on high setting for 5 minutes, or bring to a boil in a small saucepan. Pour over the chicken breasts.

Bake 1 hour at 350 degrees.

YIELD: 4 Servings

Quick Veggie Medley Casserole

2 pkgs. mixed frozen veggies, prepared as directed
1 small can mushroom pieces, drained
1 small can sliced water chestnuts, drained
1/2 small onion, diced
1 cup sharp cheese, shredded
1/2 tsp. salt - pepper to taste
1 can cream of mushroom soup

Mix veggies together with seasonings. Spread cheese over top. Spread mushroom soup over all and bake 350 degrees for 35-40 minutes.

YIELD: 8 Servings

Matzo Potato Kugel

2 cups matzo farfel
2-4 medium potatoes, grated
1 carrot, grated
1 onion, grated
2 eggs

Pour boiling water over matzo farfel. Let stand until soft. Drain. Grate and drain potatoes, carrot and onion. Beat eggs and mix all ingredients. Add salt to taste (about 1/2 tsp.) Put in greased 9 inch pie plate.

Bake 1 hour at 350 degrees. YIELD: 4 Servings

Fruit Compote

1 lb. pkg. dried pitted prunes
2 12 oz. pkgs. mixed dried fruit
1 20 oz. can pineapple chunks (including juice)
1 lb. can mandarin orange segments (including juice)
2/3 cup cream sherry or sweet wine
1 lb. can tart cherries in water
1/2 cup sugar
7 tsp. potato starch
1 tsp. margarine

Drain cherries and save liquid, set cherries aside. Add sugar to liquid from cherries, potato starch and margarine. Bring to a boil, stirring constantly, until thickened. Combine all other ingredients and add to thickened cherry liquid. Put in a three quart casserole or a 9 x 13 pan.

Bake 1 hour at 350 degrees.

Serve warm as a side dish or as a dessert. Can also be serve cold. Stores well. Can be reheated in microwave.

YIELD: 16 servings


2. ELEMENTS OF THE SEDER

Candles (p.4 Haggadah)
Each table should have two white candles with candle holders and there should be matches available. Head table & all congregation tables.

Kiddush, Makkot, Hageulah, Hallel (pp.4, 10, 16, 18 Haggadah) All of these portions involve the drinking of the fruit of the vine. Each table should have a bottle (or bottles) of wine and/or grape juice (depending on your church's preference). Each place setting should have a single glass that can be used for kiddush, makkot, hageulah, hallel. Head table & all congregation tables.

Water Basin (pp.5 & 11 Haggadah)
Traditionally the water basin is used for the washing of hands, but typically we suggest providing one small bowl for each table into which each person may dip his/her finger tips. Head table & all congregation tables.

Parsley & salt water (p.6 Haggadah)
Only one small bowl will be needed for the salt water which can be passed from person to person. Each setting should have its own parsley branch for dipping. Head table & all congregation tables.

Matzah and Napkin (pp.7 &11 Haggadah)
Each table should have a basket filled with matzahs (unleavened bread). They can be bought in most supermarkets in the kosher section. The matzah is for the Seder, but also may be eaten for the meal. There should be at least three (3) pieces of matzah reserved for the Seder. One Napkin specifically should be available for the matzah portion of the Seder. Head table & all congregation tables.

Maror (p.12 Haggadah)
Maror is bitter herbs. Typically, we suggest having one big bowl of horseradish per table. Head table & all congregation tables.

Charoseth (p.13 Haggadah)
This is a sweet mixture. Typically we suggest one big bowl for the table. Head table & all congregation tables.

Afikomen (p.15 Haggadah)
This is a portion of matzah already provided. No additional preparation needed.

Elijah (p.17 Haggadah)
A pillow, and a place setting, and a chair should be set up for the Prophet Elijah. This special setting should be at the end of the head table. Head table only.

Egg
There should be a hard boiled egg at every place setting. Head table & congregation tables.

Shankbone
The shankbone of a lamb can be obtained at your local butcher shop. Head table only.

Tables
Typically we suggest round tables seating eight (8) for the congregation (or whatever your church usually uses for banquets). A long rectangular table should be provided for the head table to be set up in front of the other tables.

Piano, organ, etc. If you would like to sing songs, as is our custom, you may want to have someone play a musical instrument for accompaniment. There are Jewish songs already printed in the back of A Hebrew- Christian Passover Haggadah (the story of Passover booklet).


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