LILI'S SEPHARDIC CHAROSET

Serves 10.

Like many fine cooks, Lili Khabie isn't sure of the exact ingredients she uses to make this scrumptious mix of apples and nuts that is a crowd-pleaser on Passover. But this simple recipe is close. And, really, how bad could a medley of dates, walnuts and cinnamon be? This is delicious as Passover jelly, too.

• 1 (8-oz.) bag dates

• 1 (8-oz.) bag black raisins

• 1 (4-oz.) bag walnuts

• 3 tbsp. water

• Pinch of orange blossom water (smells divine)

• Pinch of cinnamon

Directions

Blend all ingredients in food processor or blender until it's the consistency of tomato paste.

Nutrition information per serving:

Calories 206 Fat 8 g Sodium 3 mg

Carbohydrates 37 g Saturated fat 1 g Calcium 32 mg

Protein 3 g Cholesterol 0 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 1/2 fruit, 1 1/2 fat.

FASSOULIAS (GREEN BEANS WITH TOMATOES)

Serves 4.

From "Cooking Jewish," by Judy Bart Kancigor, who notes that the cooking time seems long, but is correct. The beans can be served as part of an array of appetizers.

• 1 lb. fresh green beans

• 1 tbsp. olive oil

• 1 small onion, chopped

• 2 garlic cloves, minced

• 2 medium-size tomatoes, or 4 canned tomatoes, chopped and drained, juices reserved

• 2 tbsp. ketchup

• 1/2 tsp. kosher salt, or to taste

• Freshly ground black pepper, to taste

Directions

Cut off the stem end of the green beans, and cut the beans diagonally in half or thirds. Set them aside.

Heat the oil in a large skillet over medium heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook, stirring constantly, for about 1 minute.

Add the tomatoes, ketchup and the liquid from the tomatoes plus enough water to make 1 cup. Bring to a boil. Then reduce the heat, add the green beans and cover the skillet.

Simmer slowly until the beans have absorbed all the liquid, about 1 hour. (If the liquid evaporates too quickly, add a little water. In the more likely event that there is too much liquid, cook uncovered until the liquid evaporates.)

Season with the salt and pepper, and serve warm or at room temperature.

Nutrition information per serving:

Calories 88 Fat 4 g Sodium 290 mg

Carbohydrates 14 g Saturated fat 1 g Calcium 51 mg

Protein 3 g Cholesterol 0 mg Dietary fiber 5 g

Diabetic exchanges per serving: 2 vegetable, 1 fat.