The Soup:                     .
1 bunch of parsley
Crisp celery with leaves
6 carrots
2 cloves of fresh garlic.
1 medium onion
1 parsnip
1/4 cup of chopped, fresh dill weed (or dried, 1/8 cup)
salt & pepper to taste
1 large pot of purified, boiling water, (about 1 gallon.)
8 oz. pkg. of fine noodles

For Matzo Balls:
3 cups matzo meal
3 eggs ( non fertile, cage free, veg fed, preferred )
1 teaspoon baking powder
2 Tablespoons canola oil
1/2 cup purified water
salt to taste
1 med. pot of purified, boiling water

Beverages & Dessert
Iced purified water & a favorite holiday beverage.

Fresh fruit cup: 
1 bunch of grapes
2 ripe pears, 2 apples,
2 bananas, fresh pineapple,
add any other seasonal fresh fruit. Peel & add the bananas just before serving to avoid 
browning.
Favorite tea, fresh lemon & honey, 
coconut macaroons and  fresh whole almonds.

Prepare the Soup.
Wash and scrub all the vegetables, herbs and fruits and rinse in purified water.
Cut in medium pieces: the 1 bunch of parsley
5 leafstalks of crisp celery with the leaves
6 carrots
2 cloves of fresh garlic.
1 medium onion, peeled and left whole.
1 parsnip
Add all to the boiling water 
and skim any film from the top and discard. 
Lower the heat to low/med. and stir.
Add the 1/4 cup of chopped, fresh dill weed 
(or dried) and stir.
Salt & pepper to taste, cover and simmer for 2 hours. Serve piping hot at mealtime.

Prepare the Matzo Balls & Noodles:
Lightly mix together the three eggs, the salt 
and baking powder.
Add the canola oil and the water and mix.
Stir in the matzo meal.
Cover the bowl and set aside for 15 minutes.
.Boil a medium pot of purified water.
With a tablespoon scoop up the matzo meal mixture and form little round balls in your moist hands so that the mixture doesn't stick to them.
If the mix is too soft add a little more matzo meal and mix together.
Drop the balls one by one in the boiling water.
Lower the heat, cover and simmer for about 1/2 an hour.
They (about 12) should be puffed up and tender when done.
In a medium pot, fill 1/2 full with purified water and bring to a boil. Add the noodles and lower the heat, cook for about 10 minutes. Then drain, rinse with pure water and set aside.  Serve all the above hot at mealtime. 

^^  To column 2 

________________

 
 
 
 
 
 
 
 

"Mmmmmm, thaaank You LORD and 
thaaanks, Maaa!"

The Vegetable Medley:
1  large, sweet bell pepper
6 med. potatoes
6 carrots
4 cloves of fresh garlic.
2 tablespoons canola oil.
1 teaspoon onion powder
1 Tablespoon paprika
salt & pepper to taste.
3 cups purified water.
1 large onion.

Needed amount of Veggie 'chicken' slices (a variety, found in most supermarket and specialty chains)

1 box of medium buckwheat groats.
1 egg

1  loaf  of chalah bread. 
6 whole wheat matzo crackers &  butter.

Prepare the Vegetable Medley:
Fill a roasting pan with 3 cups pure water. 
Add the oil, salt and pepper to taste, 
add the garlic pieces and sliced onion.
Carrots, bell pepper, potatoes, scrubbed, unpeeled with skins intact.
Cut the vegetables into medium pieces and arrange in the pan.
Sprinkle the paprika & onion powder over the top.
Cover and roast for 3/4 of an hour until the vegetables are browned and soft. 
Retain the liquid.

Kasha   .
Boil a medium pot, 1/2 filled, of purified water.
In a large skillet on med. heat, scramble 1 egg without any oil.
Add 3 cups of uncooked kasha (buckwheat groats) and stir continually so that the egg and groats are well integrated, yet separated and not sticking to the pan.
Pour the rapidly boiling water to full capacity of the skillet over the 'popping' kasha, and cover immediately. 

Let simmer on low/med. heat until soft and all the water is cooked out. Leave in the pan & set aside. 
Serve hot as a side dish.

Prepare the Veggie 'Chicken' Slices
Boil 2 cups of water in a skillet. Add the 'chicken' slices & heat. Remove immediately and serve hot.  Heat, do not over cook

Prepare the Fruit Cup
Cut the fruits into small pieces, and add 1 Tablespoon  lo-cal sweetener and mix in. 
Place in dessert dishes and refrigerate. 
Serve with coconut macaroons, fresh almonds; and tea, lemon and honey.

Prepare the Table & Serve

Set the Table with:
Iced purified water & a favorite holiday beverage.
A nice platter arranged with matzos and hot from the oven chalah slices, and butter in a server.

Serve the soup hot, individually, with each bowl having some of the cooked vegetables, 2 matzo balls and some fine noodles.

Serve the veg medley on a platter, piping hot, served together with a bowl of kasha. 
Pour a little of the veg remaining liquid gravy from the roasting pan onto the kasha for a delicious flavor and serve, hot.
Serve these with the heated faux 'chicken' slices.

The Dessert

Serve the piping hot tea, fresh lemon slices and honey, the macaroons, 
whole almonds; and the chilled fruit cups.