I went a few years ago to this friend's Passover, and I know there was unleavened bread (that was part of the ceremony), and that anything with breadcrumbs or flour was made with matzo meal. Although she doesn't eat shellfish or pork, she doesn't keep a kosher kitchen (her husband is Catholic), but for ceremonial dinners she keeps as kosher as she can without having the two sets of dishes or even separate kitchens to be truly kosher. It seems there was a braised beef brisket and matzo ball soup. My husband and I say that we honor all relgions in our home. The ceremonial meal was a lot like a Roman Catholic mass with the male head of household as priest and youngest son as acolyte. You definitely could see the origins of the religion I was raised in. Yes, it seems odd to some that we're celebrating Passover on Weds and Easter on Sunday, but it is a cultural diversity that I love. I suspect that the meal's traditional foods vary from country to country as long as you stick to the basic "rules." -- i.e., someone whose roots are in Poland would have a different meal from someone with African or Middle Eastern grandparents, as long as it was kosher. In other words, no rare meat, no pork in a cream sauce with shrimp cocktail! Oh, yes, there were also bitter greens of some sort. Hmmm .... guess I should have put Passover into the title line here so we could get someone who knows what they are talking about. As for me, I just hit the best local liquor emporium for a bottle each of Manischevitz and Mogen David. What's next? How about Ramadam?