If you're preparing a Passover Seder, you already know what's on the menu

It's like Thanksgiving: You can introduce a dish each year, but woe to the cook who tries everything new. Your family and friends anticipate the same special menu.

My dear girlfriend Barbara and I have been doing Passover together for 20 years, ever since the torch was passed from her mother-in-law. Fortunately, it's at Barbara's house.

The number of guests has ranged from a low of about eight to a regular group of between 15 and 20 people of all ages. On Saturday night, the Passover Seder will be the biggest ever -- 29 guests. Our menu for the multi-course feast?

Hard-cooked eggs; gelfite fish; my gelfite-fish alternative, salmon and smoked salmon roll with dill sauce (because I never ate a gelfite fish I liked); and matzoh ball soup with feathery light matzohs flavored with leeks and chives.

We also have chopped chicken liver; vegetarian chopped liver made from green beans, chickpeas and toasted walnuts; eggplant relish with olives; two kinds of haroset -- the usual apple, honey and sweet wine, and the more sophisticated with dates, figs, sesame seeds and walnuts.

There's also brisket with roast potatoes and carrot; Moroccan chicken with dried fruits; a cauliflower-leek kugel with almond-herb crust; and various flour-free desserts.

One treat that's been a mainstay, and one I would never leave my house without: Caramel Matzoh Crunch.

So if you're looking to add something new, try one of these.