Instructions: In a large, heavy skillet, heat the oil over medium heat and cook the onions and garlic until soft, about 3 minutes. Add the celery, carrots, parsnip and zucchini, and toss well. Cook over medium-low heat for 5 minutes until the vegetables begin to soften.

Drain the raisins and add them to the vegetables with the parsley. Stir in 1 tablespoon each of the matzo meal, matzo cake meal and Passover cereal (if using). Add the red wine and mix well.

Stir in the remaining dry ingredients, a little at a time, until the stuffing is moist and soft but firm in texture. Season with salt and pepper. Cool.

Variation: The Vegetable Stuffing may be baked in a well-oiled (10-inch) casserole, baked at 350 degrees until lightly browned, about 45 minutes, and served as a side dish.

This recipe yields about 12 cups.

Comments: I adapted my mothers vegetable stuffing for Passover by substituting matzo meal, cake meal and Passover cereal. It has become a family heirloom that is treasured for its delicious self, besides the happy memories it evokes of family celebrations. While my mothers recipe dates back to a time before food processors, I chop the onions, garlic and celery in the food processor fitted with the knife blade. Then I change to the grater blade and grate the carrots, parsnip and zucchini, and what took her hours to make takes me about 10 minutes.

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