In a saucepan over medium heat, melt 4 tablespoons margarine and bring to simmer.

Add the wine, chicken livers, garlic, paprika, scallions and mushrooms. Cook until livers are tender and have lost their pinkness, about 10-15 minutes

Cool. Puree in the food processor. Melt remaining 1/2 cup margarine. Slowly add the butter and brandy, pulsing between each addition to blend. Season with Tabasco or hot sauce and salt and pepper to taste.

Pour into a crock or container. Refrigerate to set, 2-3 hours. Sprinkle pistachios over (optional). Serve chilled.

Approx. nutrients per serving: calories — 206 protein — 11g carbohydrates — 1g fat — 16g cholesterol — 286mg sodium — 183mg

ORANGE GLAZED CHICKEN MEDALLIONS
WITH MATZOH STUFFING

Serves 8-10

• 1/2 medium onion, sliced

• 1 rib celery, chopped

• 1 small carrot, finely diced

• 2 tablespoons margarine or vegetable oil

• 1 garlic clove, minced

• 1 tablespoon fresh rosemary or 1 teaspoon dried

• Salt and pepper

• 2 cups matzoh farfel

• 3/4 cup low sodium chicken stock

• 4 whole, boneless chicken breasts (2 1/2 - 3 pounds)

• About 3 tablespoons olive oil

• paprika

• 1/2 cup orange marmalade

• 3 tablespoons sherry

Preheat oven to 350F. Spray a baking pan with non-stick cooking spray. In a medium sized saute pan heat the margarine or oil, over medium heat. Add the onion, celery and carrot. Cook until softened. Stir in the garlic and rosemary. Add salt and pepper to taste. Transfer to a bowl. Add the farfel and enough chicken stock to moisten. Set aside.

Pound the chicken breasts to flatten. Sprinkle lightly with salt and pepper. Place several tablespoons stuffing in the center of each and form into log shapes. Brush with oil and sprinkle lightly with paprika. Bake in preheated oven for 25 minutes. (may be made ahead and refrigerated up to this point.)

Meanwhile, combine orange marmalade with sherry. Before serving, slice chicken into 1/2-inch thick medallions, brush with orange glaze and bake in preheated 350F oven for 15 minutes or until nicely glazed and bubbly.

approx. nutrients per serving: calories — 352 protein — 27g carbohydrates — 17g fat — 19g cholesterol — 81mg sodium — 182mg

RASPBERRY AND CANDIED CITRUS SALAD (PAREVE)

Serves 6-8

Food editor's note: To cut preparation time, 'tho home made is best, I suggest using kosher for Passover candied citrus and raspberry vinaigrette dressing. Then all you have to do is assemble.

• 1 (12-ounce) package mixed spring greens, washed and spin dried

• Candied citrus*

• Raspberry vinaigrette*

• 1/2 pint fresh raspberries

• 1/3 cup pine nuts

Prepare the candied citrus and raspberry vinaigrette a day or so ahead. Place the greens in a salad bowl or on individual plates. Top with candied citrus, raspberries, and scatter pine nuts over. Just before serving, toss lightly with raspberry vinaigrette.

Approx. nutrients per serving: calories — 243 protein — 2g carbohydrates — 24g fat — 17g cholesterol — 0mg sodium — 1mg

CANDIED CITRUS (PAREVE)

Makes 6 - 8 servings

Since only the orange rind is used in this recipe, squeeze the orange and add the juice to your breakfast drink or section the orange and toss with the salad greens.

• 1 large orange, peel only

• 3/4 cup sugar

• 3/4 cup water

• Additional sugar for tossing

Using a vegetable peeler, remove outer skin from orange and cut in thin slivers.

In a small pot, combine 3/4 cup sugar with the water and bring to boil over high heat, stirring to dissolve the sugar. Add the orange rind, reduce heat to medium, and cook about 10 minutes or until syrup thickens and rinds are coated. Drain, cook slightly and toss in additional sugar. Use as above.

RASPBERRY VINAIGRETTE (PAREVE)

Makes scant 3/4 cup

• 3 tablespoons raspberry vinegar

• 1 small clove garlic, minced

• 1/2 cup extra virgin oil

• Salt and fresh ground black pepper

In a small bowl combine the vinegar and garlic. Gradually whisk in the oil. Season to taste with salt and pepper. whisk again before using.

SWEET VEGETABLE MUFFINS (PAREVE)

Makes 12

• 1 tart apple (such as Granny Smith) peeled and cored

• 1 medium sweet potato

• 2 small carrots

• 1 cup matzoh or cake meal

• 1 stick (4 ounces) margarine, melted

• 1 teaspoon salt

• 1 teaspoon baking soda

• 3/4 teaspoon cinnamon

• 3/4 teaspoon grated nutmeg

• Scant 1/2 cup sugar

Preheat oven to 325F. Spray a tray of muffin tins with non-stick cooking spray.

Grate the apple, potato and carrots on the large blade of grater. Place in a bowl. Add the remaining ingredients. Stir well. Spoon mixture to divide equally in the muffin tins. Cover loosely with foil. Bake in preheated oven for 25 minutes. Raise heat to 350F. Remove foil and bake for 10 minutes longer or until golden brown.

Approx. nutrients per muffin: calories — 162 protein — 1g carbohydrates — 22g fat — 8g cholesterol — 0mg sodium — 393mg

IRENE'S RHUBARB ROULADE (PAREVE)

Serves 8 - 10

Cake:

• 4 eggs, separated

• 1/2 cup sugar, divided

• 1 teaspoon lemon zest

• 2 teaspoons lemon juice

• 1/4 teaspoon salt

• 1/4 cup matzoh cake meal

• 1/4 cup potato starch

• Superfine sugar

• Lemon syrup*

• Rhubarb filling*

• Strawberries (optional)

To prepare cake: Preheat oven to 350F. Line a 15 1/2 x 10 1/2-inch jelly roll pan with parchment paper. Spray with non-stick cooking spray. Set aside.

Beat egg yolks in a medium bowl. Add 1/3 cup sugar, lemon zest and juice and beat until thick and light in color. In a separate bowl, beat the egg whites with salt to soft peaks. Whisk in the remaining sugar gradually. Stir one-third beaten egg whites into the yolk mixture. Fold in the rest. Spread evenly into the prepared jelly roll pan. Bake in preheated oven until lightly colored, about 10-12 minutes.

Turn out onto a towel generously dusted with superfine sugar. Carefully remove the paper and roll up loosely into the towel. Let cool 30 minutes.

Unroll and brush with half the warm lemon syrup. Spread with the rhubarb filling and re-roll. Brush with remaining syrup and chill several hours or over night. Trim ends and serve surrounded with strawberries (optional).

Lemon Syrup:

In a small, heavy saucepan, combine 2 tablespoons sugar, 1 tablespoon lemon juice and 1 tablespoon water. Bring to a simmer, stirring until sugar is dissolved.

Rhubarb Filling: Place 1 pound diced rhubarb and 1/2 cup sugar into a medium saucepan. Stir over medium low heat, stirring until you have a thick puree, 10-15 minutes.

Optional step: Sprinkle 1 teaspoon unflavored gelatin over 1 tablespoon cold water and let soften for 1 minute. Add to warm rhubarb and cook 1 minute to dissolve the gelatin.

Remove rhubarb puree to a bowl. Cool over ice water until thickened. Use as above.

Approx. nutrients per serving: calories — 185 protein — 4g carbohydrates — 38g fat — 3g cholesterol — 106mg sodium — 106mg

FROZEN RASPBERRY MOUSSE (PAREVE)

Serves 8

• 1 (10-ounce) package sweetened frozen raspberries, thawed

• 1/2 cup sugar

• 2 egg whites

• 1 tablespoon lemon juice

• Pinch salt

• 1 1/2 cups non-dairy whipped topping plus additional for garnish

• 1 tablespoon raspberry liqueur

Additional whipped topping, fresh raspberries, chopped pistachios or almonds to garnish

Place raspberries, sugar, egg whites, lemon juice and salt in a mixer bowl. Beat until very thick and pale in color. Stir in the whipped topping mixing well so that no white streaks remain. Spoon into a 6-cup soufflé dish or bowl. Place in freezer and freeze until firm, 3-4 hours. Garnish with additional whipped topping, fresh raspberries and chopped nuts. Remove from freezer and refrigerate about 30 minutes before serving.