Ohio Jewish Chronicle, 1991-03-21

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The Ohio Jewish Chronicle
Serving Columbus and Central Ohio
Jewish Community for Over 60tears
VOLUME 69
NUMBER 12
MARCH 21,1991
6N1SAN5751
DEVOTED   TO   AMERICAN   AND   JEWISH   IDEALS
Israel needs cash now
page 2
New Torah donated
to Beth Shalom
page 4
Steven Friedman to chair
Matzah Passover Fund
E. Newman appointed
Hadassah field consultant
'S'•"/,'•  page 7
yA Medical Center
Holocaust Memorial
to be held on April 9
:,   ; page 7
Ohio Hist.Society
198 2 Veima Ave.
Columbus, Ohio
'13 211
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Tifereth Israel to honor !
Rabbi Arthur Flicker
Activities to mark
lirael Independence Day
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ED
Begin Passover with low cholesterol,
international seder feast
By Leslye M. Borden
Passover begins on the evening of March 29. Jews all
over the world look forward to
this holiday, the first great
"freedom festival" ever.
Every generation makes this
all important event come
alive for its own celebrants. At
the Seder, each person feels as
if he or she personally were
freed from Pharoah's oppression. To emphasize the importance of this event, Jewish
homemakers prepare wonderful and delicious foods for the
Seder meal, dishes tasty
enough to serve to royalty.
Given the difficult food rules
of Passover, not to mention
those of kashruth, it isn't easy
to come up with an exotic
Passover menu. And if your
family chooses to follow a low-
fat, low-cholesterol diet, the
difficulty is compounded. For
example, eggs are probably
the highest cholesterol food.
Yet they are used almost ex
clusively in Passover baking
where no other rising agent is
allowed. A good sponge cake
alone uses at least 12 eggs,
and it is not the only Passover
food in which eggs predominate so dramatically. So, can
you follow all the rules and
still prepare a fabulous Seder
feast? The answer is a resounding "Yes" if you plan
carefully and follow some of
the recipes suggested.
After the Jews left Spain in
1492, they lived all over the
world. As a result, they picked
up the culinary styles of wherever they lived. This means
you can draw on recipes from
all over the world to enhance
your Seder feast.
For instance, instead of
making your usual apple-
wine-nut Charoses, prepare
Egyptian Charoses, a mixture
that uses ingredients available in Egypt, like raisins and
dates, rather than the apples
accessible to East Europeans.
This sweet, jam-like mixture
looks like Nile River mud and
serves to remind us of the
hard construction work forced
on the Biblical Israelites.
Cook wonderful fresh artichokes for your appetizer.
Prepare them Italian style, in
a tasty boiling liquid flavored
with garlic, olive oil and
lemon juice. Fill them with
Mediterranean Fish Salad, a
dish typical of Spain, Morocco
and other Mediterranean locales. Usually, this preparation "cooks" fresh fish by
marinating it in lemon juice.
If you are concerned that this
"cooking" process might not
kill all bacteria that may be in
the fish, freeze your fish for 24
hours before making the
salad. Select a low-fat, firm-
fleshed fish like halibut. Not
only is it a healthier choice,
but it allows you to enjoy the
wonderful marinade (which
does contain olive oil) guilt
free.
In a very big sense, Passover is a Thanksgiving cele
bration. In the United States,
Thanksgiving turkey, stuffing
and sweet yams go hand in
hand. So, for the main dish, select roast turkey with a sweet
yam and matzah stuffing.
Turkey is a lower cholesterol
entree that everyone enjoys.
For the lowest fat and cholesterol choice, roast a turkey
breast Do not rub the outside
with extra oil or margarine.
Make it tasty by dampening
the outside with water before
cooking so the seasonings
stick.
On Passover, you cannot
make stuffing with bread, but
you can make it with matzah.
Mix it with yams, onions, carrots and celery. The combination is so tasty you may want
this stuffing on other occasions as well. Use no-fat chicken broth instead of oil for
moistening the stuffing and
for sauteing the vegetables. It
adds a lot of flaver as well as
cuts calories.
see FEAST pg. 17