Celebrating Passover With A Traditional Treat

Diana Helfand
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Wednesday - March 24, 2010
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When Andrea Snyder moved to Hawaii with her husband, Bob, in 2007, she connected with the local Hadassah chapter and found almost 200 members on four islands who support Hadassah Medical Organization.

HMO provides state-ofthe-art health care to nearly 1 million patients a year in Israel, regardless of race, religion or nationality.

Dr. Shir Dar from Hadassah delivered the first baby born after the earthquake in Haiti.

Here on Oahu, many Hadassah activities center around food, with monthly lunches, tours, book and study groups, holiday parties and cooking classes.

Cherye Pierce has shared her famous chopped liver recipe, perfect for all holidays, and Trudy Wong makes delicious baked latkes (potato pancakes), a Hanukkah treat.

Check out upcoming events at http://www.southerncalifornia.hadassah.org or e-mail hadassahhawaii @gmail.com.

Deborah Washofsky, another wonderful Hadassah cook, makes Passover Spinach Kugel, featuring matzoh meal, which is available in the supermarket kosher food section.

At the Passover Seder (meal), the story of Moses and the Exodus is told and unleavened matzoh is eaten instead of bread.

The Temple Emanu-El Sisterhood sponsors a second night Seder Tuesday, March 30, at Hale Koa Hotel. Call Alida Rutchik, Temple Sisterhood Seder chairwoman, at 428-0092 by March 25 for reservations.

Matzoh (also spelled matzos and matzah), which is served during Passover, is unleavened “bread” that looks like a big cracker. It is traditionally made with only flour and water, but there are egg and onion varieties. It is a symbol of the “bread” that was baked in haste by the Israelites (Jewish slaves) as they fled Egypt. Jews do not eat any leavened foods during Passover. It is sold in most supermarkets during Passover, or in the ethnic food sections during the rest of the year.

Passover, which starts next week, celebrates the freedom of the Israelites from Egypt during the reign of Pharaoh Ramses II.

During Passover, families have Seders, where the story of Passover is told and special foods, customs and songs are enjoyed.

This delicious and healthy recipe can be served as a side dish, or as the main meal with the addition of a salad and some apple-sauce on the side.

Happy Passover!


* 2 onions, chopped
* 6 medium carrots, grated
* 2 packages frozen spinach
* 4 eggs, beaten (may use egg substitute to cut cholesterol)
* 1 cup matzoh meal
* salt, to taste

Preheat oven to 375 degrees.

Put onion, carrots and frozen spinach in a medium pot with a cup of water. Bring to a boil, reduce heat and cover, cooking until spinach is defrosted.

Drain vegetables thoroughly. Allow vegetables to cool about three minutes, then stir in the beaten eggs, matzoh meal, salt and pepper. (Remember to cool the vegetables, otherwise you get scrambled eggs!)

Pour into a greased casserole pan and refrigerate at least 15 minutes.

Bake uncovered for 45 minutes or until lightly brown.

Makes 12 servings.

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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