Vegetarian Kishke This vegetarian kishke (stuffing-like mixture) is sure to please guests at your next Passover seder. 4 stalks celery, chopped 2 carrots, grated 2 onions, peeled and minced 2 cups water 1/4 cup oil 4 cups matzo meal 1 Tablespoon paprika 2 teaspoons garlic powder 1/4 teaspoon pepper 1 teaspoon salt Preheat oven to 350 degrees. Mix all the ingredients together in a large bowl. Spoon 1/4 of mixture onto a large piece of aluminum foil. Roll mixture in foil into an 8-inch cylinder. Do the same with the remaining mixture to form four 8-inch cylinders. Place cylinders on cookie sheet and bake in a 350-degree oven for 45 minutes. Turn cylinders over and bake 45 minutes longer. Remove foil and serve kishke sliced and warm. Serves 12 From: "The Lowfat Jewish Vegetarian Cookbook" by Debra Wasserman. Published by The Vegetarian Resource Group.