By Kate Dietrick, Assistant Archivist, Nathan and Theresa Berman Upper Midwest Jewish Archives
Next week begins the Jewish holiday of Passover, or Pesach, the commemoration of the emancipation of the Israelites from slavery in ancient Egypt over 3,300 years ago. It is said that when the Israelites were freed they left in such a rush that they could not wait for bread dough to rise, or leaven. So in commemoration, during Passover no leavened bread is eaten. Chametz, five types of grain (wheat, barley, spelt, rye, and oats) are forbidden; thus matzah, flat unleavened bread, is eaten during the eight-day holiday. But what might you make with matzo?
One of the unique collections that the Jewish Historical Society amassed before donating their materials to the University of Minnesota is a collection of Jewish cookbooks. These cookbooks, mostly from local women's groups, are filled with great recipes, including ones particular to Jewish holidays.
In Hot off the Range, compiled by the Jewish Women of the Hibbing-Chisholm Hadassah in 1981, they list suggested menus for Sabbath and holidays.