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Television documentary explores Passover traditions


A Seder, a feast with rituals for a multigenerational family, is the centerpiece of "Passover: Traditions of Freedom," a one-hour program from Maryland Public Television and Frappe Inc. that explores the history and customs of this Jewish celebration throughout the ages. This year, Passover begins April 14. Among topics examined in the program are the making of the Passover matzo, the history of the first harvest of green vegetables, and the importance of wine in Jewish tradition and liturgy. The program was shot on location in Israel and the United States. It will air on channels 22 and 67 at 8 p.m. April 12.

No cholesterol

Preparing a meal for a festive holiday occasion is always a daunting task, but when you add to the normal restrictions of kosher food preparation the requirements that dishes also be vegetarian and no-cholesterol, it can really be a challenge.

Solutions to the challenge can be found in the 100 recipes in "No Cholesterol Passover Recipes," by Debra Wasserman, from the Vegetarian Resource Group. There are recipes for breakfast, soups, entrees, side dishes, salads and dressings, beverages and desserts.

To order the book, send $9 to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, Md. 21203, or call (410) 366-VEGE.

Here's a sample recipe, from the main dish section:

Sweet Stuffed Cabbage

Serves 6 to 8

1 small cabbage

5 sweet potatoes, baked and mashed

1 cup pineapple chunks

2 apples, chopped

3/4 cup raisins

1 1/2 teaspoons cinnamon

1/2 cup walnuts, chopped (optional)

1 29-ounce can tomato sauce

1 cup water

Steam head of cabbage in pot with water until leaves are soft. Carefully remove whole steamed leaves and set aside. Heat oven to 375 degrees. Mix together cooked sweet potatoes, pineapple, apples, raisins, cinnamon, and walnuts, if desired. Place 1/4 cup of mixture on each cabbage leaf and fold ends in. Lay in deep baking dish with folded cabbage ends down. Mix tomato sauce with water and pour over cabbage so leaves remain moist. Bake for 30 minutes. Serve warm.

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