Mix together the sugar, lemon juice, horseradish, white vinegar, sour cream, mayonnaise, parsley, shredded carrots.

Mix in the shredded cabbage and season with salt and pepper to taste.

The coleslaw should be chilled for at least one hour and may be made one day in advance.

Adjust oven rack to middle position and heat oven to 350 degrees. Prepare an 11x17 pan by spraying the inside with pam.

Melt chocolate with the margarine in large heatproof bowl set over saucepan of simmering water, stirring occasionally
until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45
seconds, then stir and heat for 30 seconds more. Stir again, and if necessary, repeat in 15-second increments; do not
let chocolate burn.)

When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at
a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour until just mixed. Do not over beat.

Transfer batter into prepared pan; using spatula, spread batter into corners of pan and smooth surface. Bake for 15 to 16
minutes, Brownies will be done when mixture pulls away from the side of the pan. Cut brownies into 2 inch squares and serve.

Store leftovers in airtight container at room temperature up to 3 days.

Pour the water into a large pot and add the chicken parts and celery. Bring to a boil. While water is heating, rub the inside of the chicken with salt.

Add the chicken to the pot, cover, reduce heat, and simmer for 30 minutes. Test whole chicken with a fork to see if it’s tender and fully cooked. Remove it from the pot and set aside on a large platter. Leave chicken parts in the pot. Add onion, carrot parsnip, salt, pepper. Simmer for 1 hour and 15 minutes.

When the chicken cools, remove skin and bones and cut into bite-sized pieces. You can add it to the soup, just before serving, or save it for other uses. Strain the soup, and discard everything solid except the carrot. Add parsley just before serving. Add salt and pepper to taste. Slice cooked carrot and toss into soup. Add chicken pieces, noodles and matzo balls, if desired.

Wash the livers and remove any discolored spots. Drain. Heat 2 tablespoons of the chicken fat in a frying pan. Add the onions and sauté until brown.

Remove the onions from the pan and set aside, reserving the fat in the pan. Cook the liver the remaining fat, stirring occasionally, for 10 minutes. Transfer the onions, livers, and egg yolks to the meat grinder and grind or chop to a smooth texture.

Add the salt, pepper, and the remaining chicken fat. Mix it together and taste it for seasoning.

Serve the chopped liver cold as a spread with crackers or in spoonfuls on lettuce leaves.

Butter both sides of the rye bread slices and place them in a skillet over medium-low heat. As they grill, warm the meat and sauerkraut in a separate skillet until both are heated all the way through.

Flip the bread slices and top 1 bread slice with 2 slices of cheese followed by the meat, sauerkraut, remaining 2 slices of cheese, and remaining bread slice. Continue warming until the cheese melts, flipping once.

Serve with Russian dressing on the side if you wish.