Posted in Making Memories

March 21 - March 22, 2008
Purim is a special holiday during February or March. It marks the day during the time of Esther when the Jewish people were delivered from wicked Haman's plot to kill them. Traditionally children will dress up and act out the story of Esther. When Haman's name is mentioned the children will rattle noise makers, known as Groggers, or in Hebrew ra'ashanim, to drown out the sound of his name. Special treats are also baked and served known as Hamantashen or Haman's Hats, because they are supposedly shaped like the hat that Haman wore. These yummy pastries are triangular in shape with the sides meeting over the filling and can also represent Abraham, Issac and Jacob or the Trinty. While the Hamantashen are baking tell the story of Esther.  Whenever Haman's name is mentioned, have the children loudly say, "Boo...hiss...yuk!" and cheer for Mordecai.

making groggers http://www.cjebaltimore.org/article.php?id=83

     http://kecirohomeschool.com/homemadegrogger.pdf

pinata of Haman (scroll to bottom)  http://www.virtualjerusalem.com/jewish_holidays/purim/eduprogr2.htm

audio  http://www.holidays.net/purim/reaudio.htm

audio drama http://torahfamily.com/purim1.htm

Purim play:http://www.akhlah.com/holidays/purim/purim_play.php

menu & recipes  http://www.chabad.org/holidays/purim/article.asp?AID=1365

coloring book http://www.kids.tzivoshashem.org/media/pdf/30/TcHC306583.pdf

http://torahfamily.com/Spring%2004/Purim%20Coloring.pdf

Treasure Hunt 

http://torahfamily.com/Spring%2004/Megillahtreasure.pdf

Family study to preceed or follow Purim http://torahfamily.com/Spring%2004/Hidden%20Hand.pdf

The Menu:

Basic Kreplach

Hungarian Cabbage and Noodles
1 large cabbage (about 3 lbs), cored, thinly sliced (about 8 cups sliced)
1 teaspoon salt
3 tablespoons vegetable oil
1 tablespoon granulated sugar
1 onion, chopped
Freshly ground black pepper
1 (12-ounce) package egg noodles
1 tablespoon poppy seeds 
Preparation :
Sprinkle cabbage with salt; let stand about 30 minutes. Squeeze dry; blot on paper towels. Heat oil in 12-inch skillet; add sugar and heat until sugar browns. Add onions; cook until they start to wilt. Stir in cabbage; saute, turning frequently, until tender, about 20 minutes. Season to taste with pepper. Transfer cabbage mixture and pan juices to large bowl; keep warm. Cook noodles in boiling salted water until tender; drain. Quickly toss noodles with cabbage and poppy seeds. Serve immediately.
Yield: 8 to 10 servings. 
Hamantashen