By Toby Ehrlich
1) My grandma would be cooking all day and be in the kitchen while the Seder was taking place in the dining room and as soon as she heard us singing Dayenu she would come clapping and singing in to the Seder. That song will forever remind me of Grandma Florence. – Jackie Kott, Stein Assisted Living Recreation Director
2) My favorite memories of Passover are when I was child and we would get together with my cousins for the Seder and put on a play for the parents, we would have so much fun laughing and carry on… it was so exciting! Then it moved on to our children the next generation and their cousins getting together for Seder was a precious time listening to them sing the songs, tell the stories and discuss freedom and more. I can’t wait till this year’s Seders to hear how they’ve all grown their not children any more.
Toby Ehrlich, Director of Corporate Marketing
3) My favorite memory is spending Passover with my grandmother and grandfather. I can smell the brisket cooking on the stove for hours. I always loved waking up on Passover (my grandparents always stayed with us for the holiday) and my grandma would make the most delicious matzah brei for the whole family. Wishing everyone in the community a wonderful Passover holiday. May you all be blessed with peace, health, joy and prosperity. Chag Pesach Same’ach.
Rina Richard, Chief Administrative Officer of the Oscar and Ella Wilf Campus for Senior Living
4) A number of years ago, my good friend Vivian used a caterer for Passover. The caterer made an amazing Passover Kugel which was long before Passover noodles hit the supermarket shelves. It was a farfel Kugel and yet, it looked just like noodles. So of course, we all had to know her secret, and it was a simple one. She put yellow Passover food coloring in with the farfel. Now, I had to try it! I opened by Passover cookbook bible and found what looked like a really good farfel Kugel. I followed the recipe and at the end, added the yellow food coloring…as I started yelling all kinds of non-printable words, my husband came running into the kitchen asking what was wrong. And I said, “My Kugel turned green!” He said let me see the recipe, I showed him and I said that I followed it exactly and then added the yellow food coloring. And his response was, well if you were going to add the yellow food coloring, you really should have used white grape juice instead of purple grape juice. So, my poor use of the color wheel resulted in a green Kugel. I had no time to make another one. It was really good but nobody ate it! Kind of reminded me of a Dr. Seuss story. A Zeissen Pesach to all and may you never experience green Kugel. Susan Harris, CEO Wilf Campus
5) Matzo Brei with Sugar is one of my favorites… YUM!
Lauren O’Gorman, Assistant Director of Wilentz Senior Residence
Pesach Lasagna
1 Can Tomato & Mushroom sauce
3-4 whole Matzah
1 lb. Cottage Cheese
2 Eggs
½ lb. shredded Muenster Cheese
Salt & Pepper (for taste)
Garlic (optional)
Beat eggs and mix with cottage cheese, add salt, pepper, and garlic (optional). Wet whole Matzah to moisten (do not make them soggy). Use 8 x 8 baking pan. Put a little sauce on the bottom of pan and layer the ingredients in this manner: Matzah, cottage cheese, egg mixture, tomato sauce, Muenster cheese, *repeat ending with Muenster cheese. Bake covered at 350 degrees for 45-50 minutes. Allow Lasagna to stand 5-10 minutes before cutting.

