Preparing for Passover
One of the most wonderful parts of Passover is the unique tradition that each family holds dear. Because although the seder is certainly a sacred affair - after all, the word seder literally means order - the special touches that families add are what make it a holiday to look forward to each year: the aroma of Bubbe's chicken soup wafting through the house, a kid's table of cousins giggling about who can eat the most maror, or winning a shiny silver dollar for finding the afikomen.
Preparing a seder for family and friends can be a daunting task, whether you're expected to replicate the last 15 years or you're starting new traditions. Luckily, because it's Passover, anything better than average-tasting gets rave reviews since everyone's been limited to matzo pizza and macaroons. That's not to say that there aren't some fantastic Passover recipes out there; in fact, my mother prides herself on the extravagant desserts she pulls off each year.
Make sure you get everything right with our Seder Plate guide. Then, wow your friends and family with an impressive Pesach spread of these fantastically tasty recipes for the Passover meal and snacks for the whole week.
The Seder Plate Click on the Seder Plate below for an explanation of each component.
Maror (bitter herbs)
Most commonly, horseradish is used to fulfill the bitter herb, which represents the suffering of the Hebrew people who were enslaved in Egypt. The horseradish can be in slices, shredded or pickled depending on preference and family tradition.
Karpas (green vegetable)
Many families use parsley or celery as their karpas to celebrate the coming Spring. It is also customary, though not required, to dip the karpas in salt water, which represents the salty tears of the slaves.
Charoset (apple, nut, spice and wine mixture)
A true Pesach treat, this sweet mixture represents the mortar that the Hebrew slaves used to lay bricks in Egypt. Often, it is paired with the maror on the matzo in the Hillel Sandwich.
Chazeret (bitter vegetable)
Like the maror, the bitter vegetable reminds us how the slaves suffered bitterly. Many seders use a leafy green vegetable like romaine lettuce, whose leafy part is gentle as the Pharaoh was originally to the slaves, but the stem is hard and bitter as their slavery turned harsh.
Zeroa (shank bone)
Symbolizing the Paschal Lamb that was sacrificed by the slaves before they left Egypt, it never gets eaten, but simply pointed at. This can be made by simply roasting the neck or another piece of lamb. Remove from the table after meal and refrigerate for the second seder.
The egg represents the Holiday Offering at the Holy Temple that used to be made. Today, instead of meat, we use a hard-boiled egg. In addition, the egg is constant symbol of life and rebirth; the egg appears on the seder plate to remind us of springtime and new beginnings. In some families, extra eggs are made for everyone attending and these are often combined with salt water as well.
The Feminist's Seder In the early 1980s, Susannah Heschel added an orange to her seder plate as a symbol of inclusion and fruitfulness for gays, lesbians and other groups marginalized in Judaism. (Read the whole story here) Because of this important inclusion, women all over the world now add an orange to their seder plates as a symbol of solidarity. Similarly, many women have begun adding Miriam's Cup to the table to honor the role of Miriam in the Exodus of the Jews.
The Meal Whether your seder follows every word of the Haggadah or simply sprints to the eating, the meal is the much-anticipated centerpiece of the evening. Make it truly special with these Passover recipes.
To make great chicken soup, start by making chicken stock from bones, necks and even feet from your butcher. This will give your soup a foundation of rich flavor and body. Then, poach a good, plump chicken in the stock. Simmer it very slowly and gently with aromatic vegetables to coax out the maximum flavor; and take care to cleanse the surface repeatedly by skimming off the froth of impurities that forms there, to ensure crystal-clear liquid and pure flavor. Remember that before the matzo mixture is chilled, it might seem looser than you'd expect; so don't make the mistake I once did of adding more matzo meal for a firmer pre-chilled mixture, which will only yield matzo balls that are as hard as rocks.
6 lb. chicken bones, including necks and feet, coarsely chopped
1 medium carrot, cut into 1-inch slices
1 medium onion, quartered
1 small celery stalk, cut into 1-inch slices
1 small leek, cleaned and cut into 1-inch slices
1 sprig fresh thyme
3 sprigs fresh parsley
1 bay leaf
1/2 tsp. whole white peppercorns
1 whole chicken, rinsed and patted dry
Freshly ground black pepper
3 large carrots, cut into small cubes
2 large onions, cut into small cubes
3 celery stalks, cut into small cubes
3 parsnips, cut into small cubes
3 whole cloves, wrapped in cheesecloth and tied into a bundle
4 Tbs. melted rendered chicken fat or vegetable oil
4 eggs, lightly beaten
1 C. matzo meal
1 1/2 tsp. salt
1/4 C. cool Chicken Stock or water
2 Tbs. fresh chopped parsley leaves
2 Tbs. chopped chives
1 Tbs. chopped dill leaves
First, up to several days ahead, make the Chicken Stock: Put the chicken bones in a 6- or 7-quart pot, add enough cold water to cover well, and bring to a rolling boil. As the liquid approaches a boil, carefully and continuously skim off the foam and fat that rises to the surface. Add the remaining stock ingredients, reduce the heat to a bare simmer, and continue simmering, uncovered, 2 to 3 hours, skimming as necessary. Strain the stock through a fine-mesh strainer into a clean bowl and cool. If making the stock in advance, cover and refrigerate; if you do so, discard most of the hardened layer of fat that forms on its surface before continuing; if you use the stock immediately, carefully skim off most of the liquid fat floating on its surface. Reserve 1/4 C. of stock for the matzo balls.
For the Chicken Soup, put the stock and the chicken in a large stockpot, add a little salt and pepper, bring to a boil over medium-high heat, and then reduce the heat and simmer gently for 30 minutes. Add the cubed vegetables and clove bundle and simmer gently for 45 minutes more. Remove the chicken from the pot and set it aside to cool. Set the broth aside and keep it warm. While the chicken is cooling, make the Matzo Balls: In a mixing bowl, stir together the chicken fat or oil and the eggs. Stir in the matzo meal and salt until thoroughly blended, then stir in the stock or water. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes. Bring a large pot of salted water to a full boil and then reduce the heat to a simmer. With a small ice cream scoop, scoop out balls of the matzo meal mixture, taking care not to compact them, and drop gently into the water. Cover and cook for about 40 minutes.
While the matzo balls are cooking, remove the skin and bones from the cooled chicken and cut the meat into bite-sized pieces. Return the chicken meat to the broth. Return the soup to the medium heat to bring it back to hot serving temperature. To serve the soup, ladle the broth, vegetables and chicken meat into individual soup plates or bowls. With a slotted spoon, transfer 1 or 2 matzo balls from their pan to each bowl. Just before serving, garnish with chopped parsley, chives and dill.
(Chef Wolfgang Puck's TV series, "Wolfgang Puck's Cooking Class," airs Sundays and Wednesdays on the Food Network. Also, chef Wolfgang Puck's latest cookbook, Wolfgang Puck Makes It Easy, is now available in bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, NY. 14207.)
©2005 WOLFGANG PUCK WORLDWIDE, INC.
DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
The secret ingredient in the Kosher-for-Passover Matzoh balls is vodka!
8 C. plus 1 Tbs. chicken broth
1 1/4 C. matzoh meal
5 large eggs
1 3 /4 tsp. salt
1 Tbs. vodka
2 Tbs. club soda
1/4 C. vegetable oil
Place the 8 C. chicken broth in a deep pot over medium heat. Meanwhile, in a mixing bowl, combine the matzoh meal and eggs. Add the salt, vodka, club soda, remaining 1 Tbs. chicken broth and vegetable oil. Mix well. Put in the freezer for 45 minutes.
Use 2 Tbs. to form matzoh balls that are about 2 inches in diameter. When the broth is hot but not yet boiling, use a slotted spoon to place each ball into the soup. Cover the pot, cook for 40 minutes and serve.
Yield: 18 large matzoh balls
From: The New York Times Passover Cookbook
Made with matzo meal, this is a must-have at any Passover seder.
2 1/2 lbs. carp or buri [grey mullet]
1 beaten egg
Peanut oil ["kitniyot" alert for Ashkenazim]
1 C. Matzo meal
2 C. water
3/4 C. wine vinegar
1 C. oil
1 1/2 C. chopped walnuts
Clean fish and cut into 1 1/2 inch slices. Dip fish in beaten egg then in Matzo meal and fry in a small amount of oil until brown on both sides. Place in a Pyrex dish. In saucepan, combine Matzo meal, water, vinegar, oil and walnuts. Cook for 15-20 minutes, until medium thick. Pour sauce over fish. Cover and store in refrigerator 3-4 days, until pickled.
From: "Joy of Israel" by Ricky Friesem and Gerry Hornreich
This low-fat salmon dish is served cold with a creamy but healthy sauce.
2 C. chablis or other dry white wine
2 C. water
1/2 tsp. chicken-flavored bouillon granules
4 sprigs fresh dill
2 bay leaves
1 rib celery, washed, ends removed, chopped
1 small lemon, sliced
6 salmon fillets, 1/2-in. thick (about 4 oz. each)
Cucumber Dill Sauce:
1/3 C. peeled, seeded, finely chopped cucumber
1/3 C. reduced-fat sour cream
1/3 C. plain non-fat yogurt
2 tsp. chopped fresh dill (or more to taste)
1 tsp. Dijon mustard or to taste
Fresh sprigs of dill for garnish, optional
To make the salmon: In a large, deep skillet combine the wine, water, bouillon, peppercorns, dill, bay leaves, celery and lemon. Bring to a boil; cover, reduce heat and simmer for 10 minutes. Add the salmon to the mixture, cover and cook for 10 minutes or until the fish flakes easily. Using a slotted spoon, transfer the salmon to a platter -- discard the poaching liquid. Cover and chill the salmon thoroughly. To make the cucumber-dill sauce: In a small bowl, mix together all the sauce ingredients. To serve, place fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dill sprigs.
This is a filling and delicious dish no matter what time of year, but during Passover when you are longing to be full, this is a fabulous dish to make!
8 very thick leeks, whites only with a little green, roots removed
1/2 lb. ground beef, ground twice
3 large eggs
1 tsp. salt
Freshly ground pepper
Oil for frying
Lemon slices, for garnish
Slice leeks in half lengthwise and wash thoroughly to remove all the sand. Chop the leeks and place them in a saucepan with enough cold water to cover. Bring to a boil, cover, and cook the leeks until they are tender, about 4-5 minutes.
Drain the leeks and let them cool. Squeeze out as much water as possible, but leave just a little water so the keftikas will not be too dry. Place leeks in a meat grinder or food processor and grind them (twice through a meat grinder). (Do not put the leeks in the refrigerator until you have ground them since it will be impossible to grind them after refrigerating.)
Combine the leeks, meat, eggs, salt, and pepper to taste and add enough matzo meal to form into patties (keftes). They should be about walnut size, then flatten them with your hands. In a large skillet or fry pan, heat the oil (enough to at least cover the bottom of the pan) and fry until they are brown on each side. Drain well on paper towels. Serve with slices of lemon.
Yield: 8-10 servings as a side dish
Variation: Venoutcha Benaroyo from Bulgaria made these for Passover for the lunch following the seder night. In Ladino, they are called albondigas de prasa. In her version, she uses 1 lb. ground meat with the leeks and seasoning (no other ingredients). The patties are then dipped in eggs and matzo meal and fried.
From: Sephardic Israeli Cuisine: A Mediterranean Mosaic by Sheilah Kaufman
These doughy favorites are Kosher-for-Passover. They make a filling snack or a delicious side dish.
1 C. mashed potatoes
1/3 C. matzah meal
2 Tbs. potato starch
1/2 small onion, finely chopped
2 egg whites or 1/4 C. Passover egg substitute
1/2 tsp. black pepper
1/4 tsp. salt
1 C. fresh or frozen broccoli, steamed and finely chopped
Preheat the oven to 375 degrees. In a bowl combine the potatoes, matzah meal, potato starch, onion, egg whites, pepper and salt and knead together. Divide the dough into 6 balls and flatten each. Divide the broccoli evenly onto each circle, fold over, and press edges to seal.
Generously coat a baking sheet with the cooking spray. Arrange the knishes in a single layer and place the baking sheet on the bottom rack of the oven. Bake for 15 minutes on each side. Serve hot.
Yield: 6 servings
This elaborate dessert is so delicious you'll forget it's Kosher-for-Passover! It'll be a family favorite in no time!
1 potato starch (or sugar) for the pan
6 large eggs, 5 of them separated
1 pinch salt
2 tsp. lemon juice, preferably fresh
3/4 C. sugar, divided
2 tsp. freshly grated lemon rind
3 oz. very finely grated semisweet or dark bar chocolate
2 1/2 C. very finely ground, unblanched hazel nuts
1/4 C. sweet Passover wine, sherry, or flavored brand
1/2 C. apricot (or other) jam or preserves
1/3 C. water
3 Tbs. vegetable oil
1 C. sugar
1/2 C. unsweetened cocoa powder
1 C. ground hazelnuts for the sides of the tort
12 whole hazelnuts
1 oz. semisweet or dark bar chocolate
Grease a 9-inch springform pan well, and coat it with potato starch (or sugar), tapping out any excess. If desired line the bottom of the pan with wax paper to make removal of the cake easier. Set aside.
For the batter, in a large mixing bowl, beat the 5 egg whites with the salt and lemon juice until foamy. Then very gradually add 1/4 C. of the sugar, and continue beating the whites until they form stiff, but not dry, peaks.
Use the same beaters and another bowl to beat the 5 egg yolks and the additional whole egg with the remaining 1/2 C. sugar and the lemon rind until they are very light and fluffy. Gently, but thoroughly, fold the beaten whites into the beaten yolk mixture. Then fold in the grated chocolate and ground hazelnuts. Pour the batter into the prepared pan.
Bake the torte in a preheated 325 degree oven for 50-55 minutes, or until the top springs back when gently pressed with a fingertip. Leave the torte in the oven, turn off the heat, and open the oven door slightly. After 10 minutes, remove the torte from the oven. Run a knife around the edge of the torte to release it from the pan rim; then cool the torte for 30 minutes longer in the pan. Remove the pan rim, and cool the torte completely on the pan bottom. (The center of the torte will settle slightly.)
Cover a 9- or 10-inch cardboard circle with a heavy duty aluminum foil or freezer paper, for a base (or use a cake platter). Invert the torte onto the prepared base and remove the bottom of the pan (and the wax paper, if used). Sprinkle the wine evenly over the torte. Heat the jam (in a small saucepan on the stove, or in a small heatproof bowl in the microwave oven) until it is thinned; then brush or spread the jam all over the torte. (This not only adds flavor, but also evens out the surface of the cake so the chocolate glaze will be perfectly smooth.)
For the chocolate glaze, combine the water, oil, sugar, and cocoa in a small saucepan and mix very well. Cook the mixture over low heat, stirring constantly for 10-14 minutes, or until the glaze thickens slightly and is very smooth and shiny. For the best flavor and texture, it should not boil. Remove the glaze from the heat and stir it for 3-4 minutes longer, or until it cools slightly and gets a bit thicker. Pour all the glaze in the center of the torte, and immediately use a metal or rubber spatula to evenly spread it all over the top and sides. Wipe up any drips from the cardboard base or serving platter.
Let the torte rest a few minutes until the glaze begins to set, but is still soft. Press handfuls of ground hazelnuts all over the sides of the torte, but not the top. Arrange the whole hazelnuts, evenly spaced, in a circle on top of the torte, about 1 inch in from the edge. Heap some chocolate curls (or coarsely grated bar chocolate) in the center of the torte (where it may have settled a bit). Refrigerate the uncovered, completed torte for several hours or, preferably, overnight so that the glaze can set, and the flavors and textures can "mellow."
For the best flavor and texture, remove the torte from the refrigerator a few hours before serving.
Yield: 12 servings
Cheesecake is a delicious option on Passover because it's all sugar and cheese! Macaroon crumbs make up the crust of this delicious cake.
2 C. soft coconut macaroon cookie crumbs
3 Tbs. margarine, melted
4 8 oz. pkg. cream cheese, softened
1 C. + 1 tsp. sugar, divided
2 Tbs. grated orange peel
2 C. strawberries, hulled, quartered
2 tsp. orange juice
Preheat oven to 325 degrees if using a silver 9-inch springform pan or to 300 degrees if using a dark nonstick 9-inch springform pan. Mix cookie crumbs and margarine. Press firmly onto bottom and 1 inch up side of lightly greased springform pan. Bake 12 minutes. Meanwhile, beat cream cheese and 1 C. of the sugar with electric mixer on medium speed until well blended. Add peel; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust. Bake 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Place strawberries in blender or food processor container; cover. Blend until smooth; strain. Stir in juice and remaining 1 tsp. sugar. Serve spooned over cheesecake slices. Store leftover cheesecake in refrigerator.
Tip: Testing Cheesecake for doneness: Check cheesecake doneness by gently shaking the pan. If the cheesecake is done, it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
Freezing Cheesecake: To freeze, prepare cheesecake as directed; omit topping. Wrap cheesecake securely in plastic wrap followed by foil if desired. Freeze for up to 2 months. Thaw wrapped cheesecake in refrigerator overnight.
Kosher for Passover: To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
Yield: 16 servings
Sweet and simple, this cheesecake will satisfy your Passover cravings with its valiant effort at real pie crust using matzo meal and honey.
Matzo Meal Tart Shell:
1 C. matzo meal
1/3 C. softened butter
1/3 C. water
1 Tbs. honey
1 lb. low-fat cream cheese, softened
2 C. low-fat sour cream, divided
2/3 C. honey, divided
2 tsp. vanilla, divided
To prepare Matzo Meal Tart Shell, process matzo meal in food processor until very fine. Cut butter into meal until mixture resembles coarse meal. Combine water and honey; mix well. Sprinkle over matzo mixture. Mix lightly to form dough; shape into ball. Press dough into bottom of 9-inch springform pan with removable bottom. Bake at 350 degrees 12 minutes or until edges begin to brown. Cool completely and set aside.
To make filling, beat cream cheese with 1/2 C. sour cream at low speed until very smooth. Reserve 2 Tbs. honey and gradually beat remaining honey into cream cheese mixture. Beat in eggs, one at a time; add 1 tsp. vanilla and mix well.
Pour into cooled crust. Bake at 350 degrees 45 minutes or until knife blade inserted near center comes out clean. Cool 15 minutes. Raise oven temperature to 425 degrees. Combine 1 1/2 C. sour cream, reserved 2 Tbs. honey and 1 tsp. vanilla; mix well. Carefully spread over top of cheesecake. Bake at 425 degrees 8 minutes or until the edges pull away from the pan. Cool at room temperature then refrigerate at least 2 hours.
Remove sides of pan and, if desired, garnish with sliced kiwifruit and strawberries.
Yield: 16 servings
More Noshes to Get You Through the Week Passover Rolls
There is no real substitute for a nice steaming roll during Passover, but if you're really craving dough, try this imitation-bread recipe.
2 C. Matzo meal
1 tsp. salt
1 Tbs. sugar
1 C. water
1/2 C. oil
Preheat oven to 375 degrees. In a medium bowl, mix Matzo meal with salt and sugar. In a medium saucepan bring water and oil to a boil. Add liquid to Matzoh meal mixture. Mix until well combined. Add eggs one at a time. Shape by hand into balls and place on a well greased cookie sheet. Bake for approximately 45 minutes or until nicely browned.
Yield: 1 dozen rolls
Here's a secret for those of you with children who don't like spinach or other green vegetables: make those veggies into fritters and they'll eat 'em like the proverbial hotcakes!
2 lbs. fresh spinach
1/4 tsp. sea salt
1/4 to 1/2 C. matzo meal
2 Tbs. arrowroot or 1 Tbs. kuzu powder (a thickening agent)
oil for frying
Wash spinach thoroughly. Place wet spinach in a large saucepan, cover, and turn heat on to medium-low. When you hear the spinach starting to hiss, reduce the heat to low and steam about 5 minutes, until the spinach has reduced in volume and softened, but is still bright green. Drain spinach in a colander, squeezing to extract as much moisture as possible, and allow to cool. Chop the spinach finely and place in mixing bowl. Add salt, egg, matzo meal, and arrowroot or kuzu powder, and mix gently to form a hefty batter. Heat 1/4 inch of oil in a heavy-bottomed skillet. Gently place several spoonful of batter into the hot oil. When the edges turn light brown, carefully turn fritters over with a flat spatula. Cook until firm and lightly browned. Drain on paper towels and keep warm until ready to serve.
Lemon, lime and orange zest add extra flavor to an regular macaroon.
3 large egg whites
1 1/4 C. granulated sugar
4 C. sweetened, flaked coconut
1 tsp. lemon zest
1 tsp. lime zest
1 tsp. orange zest
Line two baking sheets with parchment paper or silicone baking mats. In heatproof bowl over simmering water, combine egg whites, sugar and coconut. Stir constantly until mixture reaches 160 degrees when measured with instant-read thermometer. Remove from heat. Stir in zest. Drop by level tablespoons onto prepared baking sheets. Shape into rough mounds with fork dipped in water. Allow to sit, uncovered, at room temperature for 1 hour. Meanwhile, position rack in upper half of oven and preheat to 350 degrees. Bake cookies for 15 minutes, until edges brown. Cool 10 minutes on baking sheet, then transfer to wire rack.
These macaroons take a fairly long time to cook, but the final product with certainly be worth it.
4 large egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1 C. sugar
1/2 C. flaked sweetened coconut
1/4 C. finely chopped almonds
Preheat oven to 300 degrees. Place the first 3 ingredients in a large bowl; beat with a mixer at high speed until soft peaks form. Add sugar, 1 Tbs. at a time, beating until stiff peaks form. Fold in coconut and almonds. Cover baking sheets with parchment paper; secure with masking tape. Drop coconut mixture by level tablespoonfuls onto baking sheets. Bake at 300 degrees for 40 minutes or until dry. Cool on pans on wire racks.
Yield: 4 1/2 dozen cookies (serving size: 1 cookie, 22 calories)
1/2 lb. confectioners' sugar, about 1 7/8 C.
1/4 lb. almond meal, about 1 C.
1/2 C. egg whites, about 4 large egg whites, at room temperature
Pinch cream of tartar
1 1/2 oz. granulated sugar, about 1/4 C.
5 drops red food coloring or other color
About 1/2 C. raspberry jam or other non-chunky jam or jelly
Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silicone baking sheets.
Meanwhile, using a flour sifter or a fine-meshed sieve, sift together the confectioner's sugar and almond meal directly into a medium-sized mixing bowl. Set aside.
In another bowl, beat the egg whites with a handheld electric mixer until foamy. Add the cream of tartar and continue beating the egg whites until they form soft peaks that droop slightly when the beaters are lifted out. Continue beating while sprinkling in the granulated sugar in a steady stream; then, add the food coloring and continue beating until fully blended, about 30 seconds. Sprinkle in the almond meal mixture, gently folding it into the egg whites with a rubber spatula until thoroughly combined.
Spoon the mixture into a piping bag fitted with the round tip. Pipe into 1-inch rounds onto one of the lined baking sheets. Put the baking sheet in the oven and bake for 5 minutes; rotate the sheet 180 degrees and bake until the macaroons are firm, about 7 minutes more.
Remove the baking sheet from the oven and let the macaroons cool. If baking more of the macaroon mixture, pipe them onto the other parchment-lined baking sheet and bake as instructed above.
When the macaroons have cooled completely, transfer them to an airtight container, packing them between layers of waxed paper. If you'd like to turn them into sandwich cookies, spoon a dab of jam on the flat side of one macaroon and then gently press the flat side of another macaroon against the jam to seal the two cookies together.
Yield: about 3 dozen individual cookies or 1 1/2 dozen sandwich cookies
(Chef Wolfgang Puck's TV series, "Wolfgang Puck's Cooking Class," airs Sundays on the Food Network. Also, his latest cookbook, "Wolfgang Puck Makes It Easy," is now available in bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, N.Y. 14207.)
©2007 TRIBUNE MEDIA SERVICES, INC.