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SOMETHING OLD, SOMETHING NEW : Passover used to mean matzo balls and brisket. But in California, old traditions are being revived and new ones created.


234 calories; 5 mg sodium; 0 mg cholesterol; 5 grams fat; 50 grams carbohydrates; 3 grams protein; 1.51 grams fiber; 19% calories from fat.


8 to 10 pounds veal breast, or slightly more

2 pounds chopped veal

1 to 2 onions, chopped

2 eggs, beaten

4 to 6 tablespoons matzo meal

Salt, pepper

Minced garlic

1 onion, sliced

1 cup water, about

Have butcher cut pocket in veal breast. In large mixing bowl, combine chopped veal, chopped onion, eggs and matzo meal. Season to taste with salt, pepper and garlic. Stuff mixture into veal pocket and close with skewers. Place onion slices on bottom of roasting pan. Place veal on top, placing additional garlic on top of veal or in pocket. Add water, cover and bake at 350 degrees 2 1/2 to 3 hours. Add more water if needed. Uncover during last 15 minutes to brown meat. Test to check tenderness.

For sauce, combine pan-liquid and onion slices in blender and blend until smooth. Turn into saucepan and reheat. Carve veal on serving board and serve with onion gravy. Makes 10 to 12 servings.

Each serving contains about:

756 calories; 440 mg sodium; 414 mg cholesterol; 40 grams fat; 7 grams carbohydrates; 88 grams protein; 0.16 gram fiber; 48% calories from fat.


3 tablespoons potato starch

1/2 cup sweet red wine

1/4 cup margarine

1/2 cup matzo meal

1 pound carrots, peeled and grated

1/4 cup raisins

1/2 cup sugar

1 egg, beaten

Juice and grated zest of 1 lemon

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt

In small bowl, blend potato starch evenly with wine. Cream margarine and matzo meal in large bowl. Add carrots, raisins, sugar, egg, lemon juice and zest, cinnamon, ginger and salt and mix well. Pour into well-greased 3-cup ring mold or casserole. Bake at 350 degrees 1 hour. Unmold to serve. Makes 10 servings.

Each serving contains about:

153 calories; 196 mg sodium; 21 mg cholesterol; 5 grams fat; 26 grams carbohydrates; 2 grams protein; 0.60 gram fiber; 31% calories from fat.


2 cups matzo farfel

2 cups boiling water

6 eggs, beaten

6 medium-size tart apples, peeled, cored and coarsely grated

1 cup golden raisins

1 cup plum jam

1 1/4 cups sugar, scant

1 teaspoon ground cinnamon

1/2 teaspoon salt


Juice and grated zest of 1 lemon

1/4 cup sweet wine

1/4 cup honey

In large bowl, mix matzo farfel and boiling water. Cool. Stir in eggs.

In another bowl, combine apples and raisins. Fold farfel mixture into fruit. Add jam, sugar, cinnamon and salt.

Cover bottom of 3-quart glass baking dish with small amount of oil. Place in 350-degree oven 3 minutes. Add farfel-fruit mixture and bake 25 minutes.

Combine lemon juice and zest, wine and honey. Bring to boil. Pour over pudding and bake 25 minutes longer, or until golden brown on top. Makes 12 servings.

Each serving contains about:

329 calories; 135 mg sodium; 106 mg cholesterol; 17 grams fat; 76 grams carbohydrates; 5 grams protein; 0.55 gram fiber; 46% calories from fat.


1 (10-ounce) can macaroons

1/4 cup sweet wine, optional

8 ounces semisweet chocolate

3 egg yolks

3 tablespoons sugar

3 tablespoons coffee or water

4 egg whites

Slice macaroons in half vertically and reserve any crumbs. Line bottom and sides of greased 8-inch springform pan with 24 macaroon slices. If desired, drizzle wine over macaroons. Melt chocolate in double boiler.

In large bowl combine egg yolks, sugar and coffee. Slowly blend chocolate into yolk mixture. Beat 4 egg whites until stiff but not dry. Fold egg whites into cooled chocolate mixture. Pour into macaroon-lined pan. Refrigerate 2 to 3 hours or until set. Unmold and sprinkle macaroon crumbs on top. Makes 8 servings.

Each serving contains about:

362 calories; 41 mg sodium; 141 mg cholesterol; 20 grams fat; 45 grams carbohydrates; 6 grams protein; 1.03 grams fiber; 51% calories from fat.

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