THE DETROIT JEWISH NEWS

rMAGICIAN

Drive to Maintain Passover Traditions

Available For All Occasions

25 years experience

By HEIDI PRESS

MAGICAL MEL

Interest in retaining tra-
ditions at Passover is show-
ing a growing trend if sales
of ritual items such as Seder
plates, matza covers and
kosher wines are any indi-
cation.
Speaking to gift shop
owners and managers,
caterers and the owners of
the two Jewish book stores,
The Jewish News learned
that there is an upsurge in
sales in Passover ritual
items.
According to Avrohom
Borenstein, manager of
Borenstein's Book and

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Music Store, there is "defi-
nitely an upping of
standards in kashrut and in
the use of religious arti-
cles."
He said that sales of
shmura matza — the
hand-rolled and person-
ally supervised matza —
have increased from year
to year. He attributed the
phenomenon to "more
awareness, more com-
mitment" among Jews.
Borenstein said that
there were two extremes.
"Quasi observance is drop-
ping. The committed are be-
coming more committed."
He also said that 10 years
ago the store stocked about
six styles of matza covers,
mostly American Lade.
Now, the store offers nearly
25 styles of matza covers,
with about 22 of them Is-
raeli made.
He said he believed that
demand for the Israeli-
made matza covers was
greater "because you can
get a nicer product for the
same price."
Joseph Spitzer, owner
of Spitzer's Hebrew Book
and Gift Center, also
noticed a trend. He said
that although it was too
early to tell if sales of
Pesach ceremonial items
were increasing this
year, he did say that there
was a definite upward
trend in the purchase of
Israeli-made items, par-
ticularly Israeli wines.
Lillian Solomon, owner of
The Added Touch gift shop,
said Lucite Seder plates
were big items. She said she
was already sold out of
Seder plates and matza
covers.
"People are becoming
more 'Yiddish,' " said Nellie
Friedman, owner of Unique
Lamp and Gift Shop, when
asked to what did she attri-
bute greater sales this year
of Passover items. She said
that this year more than

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any other, people were buy-
ing Lucite and China Seder
plates.
Although most of the
kosher caterers did not de-
tect a rise in orders for
Passover Sedorim, most
said that the number of or-
ders this year remained
stable compared with past
years.
Al Rosenberg, owner of
Al Rosenberg Banquet
Caterer, Inc., said that al-
though his firm does not
cater to private homes for
Sedorim, he noticed that
there were more in-
quiries this year for
Passover orders than
ever before.
Shirley Bloom of Lil's
Kosher Catering and
Carry-Out said her orders
remained stable.
Cong. Shaarey Zedek's
caterer, Marvin Siegel,
however, said he noticed a
definite upsurge.

Witivtfu:6 cut

11

Good thru 3-28-80

T SUPER, SAVER CouPot4

THE

1111TEP

By NORMA BARACH
(Copyright 1980, JTA, Inc.)
Hard-boiled egg in salt water
Gefilte fish with horseradish
Chicken soup with mandlen
Tongue In Tomato sauce
Tossed salad
Mashed potatoes
Fresh fruit bowl

Tongue 'n Sauce

1 beef tongue, cooked until
almost tender with bay leaf
2 large onions, diced
2 stalks celery, diced
1 small green pepper, diced
1/2 lb. fresh mushrooms, whole
1 can kosher for Passover
tomato-mushroom sauce
3 /4 cup water
Remove skin from tongue.
Cut into slices. Lightly brown
all the vegetables. Add to to-
mato sauce and water. Bring to
a boil, add tongue and cook
until tender.

Nut Cookies

6 eggs
1 cup sugar
grated orange rind
3 tbsps. oil
2 h cup ground walnuts
1 cup cake meal
2 tbsps. potato flour
Beat eggs and sugar until
golden. Add all the rest of the
ingredients. Mix. Let stand 15
minutes. Grease a cookie
sheet very well. Drop by teas-
poonfuls on the cookie sheet
allowing room for them to
spread. Preheat oven to 400
degrees and bake 15-20 min-
utes. Makes about 3 dozen
cookies.

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Lemon Ice

2 cups warm water
3/4 cup sugar
1 /2 cup lemon juice
1 tsp. grated lemon or orange
rind
Melt sugar in warm water.
Add juice and rind. Let stand
for five minutes. Pour into an
ice cube tray. Freeze to a
mushy consistency. Stir sev-
eral times. It should be slushy
when served. Serves 4-6.

* * *

352-8428

Each Passover I get more
and more orders. In 1979, I
had more than 1,000 orders.
They nearly doubled this
year." He said he caters
mostly to private homes, in
addition to the synagogue,
but added that this year he
will send 250 Passover
dinners to the Jewish stu-
dents at the University of
Michigan and 200 to stu-
dents at Michigan State
University.
Although the survey
was unscientific, one may
conclude that there is a
drive for Jewish con-
tinuity. Increased sales of
ceremonial items, espe-
cially Israeli-made, point
to a desire among Jews to
maintain the traditions of
their forebears.

To help in planning a
Passover menu, The Jewish
News offers the following
recipes:

Easy Passover Seder Menu

* * *

VISA
MASTERCHARGE

Friday, March 21, 1980 65

Spanish Omelet

9 eggs
1 tbsp. milk
2 tbsps. butter
1 small green pepper, diced
1 tomato, diced
1 onion, diced
1 cup tomato mushroom
sauce
1/4 cup water

Saute fresh vegetables in
butter until golden. Stir in to-
mato sauce and water. Simmer
five minutes, stirring con-
stantly. Make the omelet with
the 9 eggs and milk. Pour half
the sauce in the center of the
omelet and fold it in half. Place
in a serving dish. Top with the
rest of the sauce and serve.
Serves 4.

Women Offer
Kugel Recipes
By NORMA BARACH

(Copyright 1980, JTA, Inc.)

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Hannah Senesh Chapter,
American
Mizrachi
Women, is selling a
Passover cookbook. It is
available from the Ameri-
can Mizrachi Women office
at 3018 W. Devon, Chicago,
Ill. 60645. The charge is
$4.50.

Apple Kugel

6 eggs
6 matzot
6 apples
1 cup sugar
2 tsp. cinnamon
1 tsp. salt
Beat eggs until light. Add
salt. Break matza into beaten
eggs. Soak until matza is soft,
about 15 minutes. Slice apples
thin. Place a layer of matza,
then a layer of apples, alternat-
ing and ending with the matza.
Use a well-greased baking
dish. Sprinkle sugar, cinna-
mon (mixture on top. Bake at
375 degrees for 45 minutes.

* * *

Sweet Kugel

6 matzot (broken)
4 eggs (beaten)
2 apples (sliced thin)
2 tbsps. jam
1/4 cup sugar
dash of cinnamon
1/4 cup oil
2 tbsps. matza meal
salt
Break matza into small
pieces. Soak in water and
squeeze out. Add remaining
ingredients and combine well.
Bake in moderate oven at 350
degrees in greased pan for one
hour.

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