On Maundy or Holy Thursday, April 13, 2006, A traditional Seder or Passover meal was held at the church in our fellowship hall.

 

 

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We were joined by some visitors from out of town and some visitors from the Lutheran Church. We used a slightly shortened version of the Seder Ritual and had Holy Communion at the end. It was a moving service that connected us to our Judaic roots and the Last Supper that Jesus had with his disciples. Mark Karpel and Joe Miller were the hosts for the meal and Linda Wills lit the Seder Candle to begin the service. Many ladies within the church prepared the Seder and a somewhat modified supper for the group. Special services were rendered by Susan Karpel, Kathy Miller, Mary Pay Lafitte, Molindia Henson, Gadelle Todd, Claudia Presley, Anne Bean, and Jonnie Miller.

The beginning of the Seder Service

Each person is supplied with the Order of Service or liturgy for the celebration. It is very participatory. 

The Seder or Passover Meal utilizes quite a bit of wine. Of course, we used Methodist/Baptist wine, which is also known as the fruit of the vine or grape juice!

One of the main aspects of the Seder is the teaching of the history and background of the Passover Celebration. It commemorates the salvation of the Israelites from bondage in Egypt and the long march to the Promised Land with Moses leading the way. It is one of the oldest continuously celebrated worship experiences in the world today!
The plate set before each person contains several symbolic items that are consumed. The "salad" of apples and other items is called the Haroseth, and it represent the mortar the Children of Israel used to lay bricks for the Egyptians. The parsley is a green herb that represents spring; the time when Passover is celebrated. The radish is called Moror or bitter herb to remind people how the Children of Israel of the bitter treatment that they received. 
Linda Wills begins the actual Seder by lighting a candle of the Festival Lights. Mark Karpel followed this ceremony with a prayer in Hebrew, Then Linda gave the Mother's prayer. The Festival Lights represent the coming of the Messiah. After the Father's prayers the cup of thanksgiving is distributed and drunk by all of the particpants. This is called the Kiddush.
Titter Hogan observes the pouring of the Cup of thanksgiving

William and Corina West watch as Joe pours

Mark Karpel pours the Cup of Blessing for Charles Wright 
Before any food is touched or distributed, the hosts wash their hands. This was not about sanitation but for ritual purity. Immediately following this ceremony the green parsley is eaten by each person
The parsley is dipped in salt water before eating. The salt water is to remind the Children of Israel of the tears cried while in captivity.
The Bread of Affliction
As an introduction to the Hagadah or teaching, the youngest child present, Hope West, asks the traditional 4 questions of the host.
The pesach or Passover Lamb is then presented. Jonnie Miller prepared a special recipe of roasted chicken for the occasion.
With the Pesach raised Joe explains the meaning of all of the various elements to be consumed in the Passover. This is done through a series of questions and answers.
These two pictures are the reciting of Psalm 114; the Hallel Psalm or the Psalm of Thanksgiving
Unleavened bread or Matzoh is blessed and distributed at several times during the meal. This is right after the blessing of the food.
After the supper, the scriptures tell us that Jesus blessed a the cup and passed it to all of his disciples. This occasion could have been when he took the Cup of Melchisedek and redefined it in the Last Supper
After the Seder we celebrated Holy Communion together and then sang a song just as the disciples did before they all went out into the garden together. We sang Amazing Grace.
 

To make unleavened bread (matzoh):

Mix together 1 cup whole wheat (graham) flour, 3 tablespoons oil, a pinch of salt and enough water to make a pliable but not sticky dough. Knead about 10 or 15 times, adding a little flour to pastry board, if necessary, to keep the dough from sticking. Divide the dough into four pieces, and roll out each piece on a sheet of waxed paper about 9" in diameter (or until bread is about 1/8" thick.) Prick the bread with a fork; then peel off the paper, placing bread on cookie sheets. Bake bread at 400° until crisp but not brown (approximately 8-10 minutes).
A Recipe for a delicious, traditional Jewish dish that was enjoyed during our supper.

Recipe For Noodle Kugel

From Susan Karpel

Original Recipe From: “Our Best To You” Cookbook

United Jewish Women of Ashtabula, Ohio

Florence’s Wonderful Kugel

1 lb. Noodles, cooked & drained

6 eggs, beaten separately

¾ cups Sugar

½ tsp. Salt

1-16oz. Creamed Cottage Cheese

1 ½ sticks Butter, melted

1-16oz. Sour Cream

1-large can Sliced Peaches, drained

Cinnamon & Nutmeg

Chopped Pecans or walnuts

                                   

Add butter to noodles. Mix together eggs, sugar, salt, cottage cheese and sour cream; combine with noodles and put in 13 x 9 x 1 greased (or cooking spray) baking pan. Top with drained peach slices, cinnamon, nutmeg and nuts. Bake at 350 degrees for 1 hour to 1 ¼ hours.

                                   Susan Karpel