Occasionally the tops of the bread will be sprinkled with poppy or sesame seeds representative of the manna that fell from heaven. In my recipe, I add the poppyseeds to the dough. Flavor and texture are enhanced and the seeds don’t get caught in everyone’s teeth!

Ingredients

• 8 cups bread flour, I use Gold Medal’s “Better for Bread”
• 2 packages rapid rise yeast
• 1 1/2 cups water
• 2 sticks parve margarine or butter
• 1/4 teaspoon yellow food coloring
• 3/4-cup sugar
• 2 Tablespoons poppy seeds, optional
• 1 Tablespoon salt
• 4 large eggs
• 1-cup raisins, optional
• EGG WASH-1 egg mixed with 1 Tablespoon water

1. In a large mixer bowl combine 7 cups of the flour and the yeast. Stir to combine.
2. Heat the water, margarine, food coloring, sugar, poppy seed and the salt in a saucepan until very warm (140F). Water should be uncomfortably hot to your finger but not hot enough to burn you. (It will feel like hot tap water).
3. Add the warm liquid mixture to the flour while the mixer is o­n low. As the liquid is being incorporated, add the eggs. Mix thoroughly.
4. Gradually add the remaining flour o­nly until a fairly firm dough is formed. This process should take about 7 minutes whether you are using the dough hook o­n your mixer or are kneading it by hand. The mixture will be satiny smooth. If you are using raisins, add at this point and incorporate evenly.
5. Pre-heat your oven to 400F for 1 MINUTE. Lightly grease a bowl with oil and turn the dough in the bowl to oil all sides. Cover with plastic wrap and place in a TURNED OFF oven until doubled in size, about 30-45 minutes.
6. Punch down the dough and divide in half or thirds. Divide each portion into 6 pieces and roll each piece into a rope about 10 inches long. Braid each loaf using the 6 braid technique (you can always divide the dough into thirds and make a standard braid). Place formed breads o­n a greased cookie sheet or parchment paper and allow to rise until light and doubled, about 25 minutes.
7. Preheat the oven to 375F. Brush the tops of the loaves with the egg wash and bake for 25-35 minutes depending o­n the size of the loaves. When the bread is done, it will be golden brown and have a hollow sound when tapped.

Chicken salad made from chicken that has been poached with many vegetables is much more moist and flavorful than one that uses chicken cooked solely in water seasoned with salt and pepper.

I made this recipe with 3 year olds on a Good Morning America episode many years ago so try making it with your children or Grandchildren this holiday.

Ingredients

• 3- 4 cups shredded cooked chicken (from the soup chicken)
• 1 1/4 cups finely diced celery
• 3 or more carrots
• 1 Tablespoon grated onion or to taste
• Salt and pepper to taste
• 1 cup of mayonnaise, regular or kosher for Passover
• 1 can jellied cranberry sauce (optional)

1. Place the shredded chicken into a large bowl.
2. Dice the celery and add it to the chicken.
3. Clean the carrots, trim both ends, and grate them into the bowl with the chicken and the celery.
4. Add the grated onions, seasonings and mayonnaise and mix until well blended and moistened. If necessary, add more mayonnaise. Serve as is or go to step 6.
5. Line a 1 quart bowl with plastic wrap and spoon the chicken mixture into it. Press down firmly on the chicken so that it will mold. Refrigerate until ready to serve.
6. Slice the cranberry sauce into 1/2-inch slices. Using a decorative cutter or sharp knife, cut out designs in the sauce.
7. TO SERVE: Turn bowl with chicken salad upside down on a serving plate. Remove bowl and wrap and coat with a thin layer of mayonnaise. Garnish with the cranberry sauce cutouts and serve with matzo or Passover Bagels.

Although this dish is a well-known Italian appetizer available in restaurants and in cans in the supermarket, relatively few people know that this dish is actually a traditional Jewish Sabbath dish brought to Italy in 1492 when the Jews fled Spain. The high content of vinegar and sugar preserves the mixture so it will last a very long time in your refrigerator if it is not all gobbled up immediately! Speaking of gobble, try some on a turkey sandwich.

Ingredients

• 2 eggplants-each 8 inches long
• 1 1/4 cup olive oil
• 2 large onions
• 1 6-ounce can tomato paste
• 1 ounce drained capers
• 2 Tablespoons sugar
• 1/4 cup red wine vinegar
• 1 large clove garlic, minced
• Salt and pepper to taste

Preparation Instructions

1. Wash the eggplants, cut off the ends, and cut into 1/2-inch cubes.
2. Heat a 4 quart pot for 20 seconds. Add the oil and heat for another 15 seconds. Add the eggplant cubes and fry in the oil until the cubes are soft and particles on bottom of pan are golden. The eggplant will absorb the oil at first and then the oil will be released. Remove the eggplant with a slotted spoon and place in a bowl. Leave remaining oil in the pot.
3. Dice the onion in 1/2-inch dice and then fry in the above oil until the onions are slightly golden and soft.
4. Return the eggplant to the pot and add the remaining ingredients. Cook for 20 minutes over low heat until the flavors are well blended. Stir occasionally.
5. Serve warm, at room temperature or cold. The Caponata lasts for weeks in the refrigerator and always tastes better the longer it sits.