A Vegetarian Seder

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Directions:
Preheat oven to 350 degrees F. Mix all ingredients except stock and onion. Grease an oven safe casserole dish with vegetable shortening or oil. Spread sliced onions over bottom. Form nut mixture into a loaf and place on top of sliced onions. Bake for 45 minutes. Baste with vegetable stock every 20 minutes to keep it moist. Remove from oven and let cool for 10 minutes. Serves eight.

Oven Roasted Potatoes
Ingredients:
One medium potato per person, scrubbed with skin on (I like Russets best for this)
1 tablespoon Olive oil (use more if using lots of potatoes)
Salt

Directions:
Preheat oven to 400 degrees F. Cut the potatoes into wedge shapes. Mix with oil in bowl. Spread over baking sheet and sprinkle with salt. Bake for at least 30 minutes, turning once during baking to prevent burning. Check for doneness with fork.

Beet, Carrot and Cabbage Medley
Ingredients:
1 pound small beets, peeled and grated
1 cup shredded red cabbage
1/2 cup shredded carrots
1/4 cup lemon juice
1/8 cup honey
1/4 cup vegetable oil
Salt to taste

Directions:
Combine beets, cabbage and carrots in bowl. Whisk together the rest of the ingredients and dress salad. Cover and chill before serving. Serves four to six.

No-Bake Chocolate Matzoh Roll with Berry Garnish
This dessert is very rich and a little goes a long way!

Ingredients:
4 squares plain matzoh
Water for moistening matzoh
1/4 cup sugar
3 tablespoons strong coffee
4 ounces semi-sweet chocolate
1 tablespoon brandy, optional
1 cup margarine at room temperature
3/4 cup chopped walnuts

Glaze:
2 ounces semi-sweet chocolate
3 tablespoons water

Garnish:
1 pint strawberries, washed but not hulled

Directions:
In a large bowl, soak matzoh in water briefly. Drain water and crumble matzoh. Melt chocolate in the top of a double boiler with coffee and sugar. Add brandy, if using. Cool.

In a large mixing bowl, beat margarine until fluffy. Add chocolate mixture, beating well. Stir in matzoh and nuts.

Place a piece of wax paper about two feet long on your work surface. Use a long spoon to shape a mass about 10 inches long and 2 inches in diameter. Wrap the wax paper around it and shape it into a cylinder. Tuck the ends under, place it on a plate, and refrigerate at least 3 hours until firm.

After it's chilled for at least 3 hours, melt the glaze ingredients together. Unwrap the roll, pour the glaze over it, and chill again. To serve, arrange on platter surrounded by berries. Slice with a serrated knife. Serves 10 to 12.

A women's Seder
My mother-in-law, Susan Bauchner, occasionally gathers with other women for a women's Seder. During their celebration, they tell the following story, which has been circulating for several years. No one knows for sure if it's real or Jewish feminist myth. At any rate, it's become a tradition for us, and one, I believe, worth continuing.

"Among the symbolic foods on our Seder plate is an orange. It has special meaning for women's Seders. In the days when women were just beginning to become rabbis, scholar Susannah Heschel was traveling in Florida, the land of oranges. One night she spoke at a synagogue about the emerging equality of women in Jewish life - as rabbis, teachers and students of Torah, synagogue presidents and in all other ways. After she spoke, a man rose in wrath, red with fury, and said, 'A woman belongs on the bimah [altar] as much as bread belongs on the Seder plate!'

"'No,' said our sister Susannah, 'The teachings of women do not violate the tradition, but rather renew it. Women bring to the bimah what an orange would bring to the Seder plate. Transformation, not transgression.' The orange on our Seder plate is a symbol that women belong wherever Jews carry on sacred life."

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