Ir
80
Friday, April 6, 1984
THE DETROIT JEWISH NEWS
Lo-cal Pesach recipes
The local Weight Watch-
ers office has made avail-
able lo-cal recipes for
Passover. Each of the re-
cipes bears the Weight
Watchers food exchanges.
Following are some sam-
ple recipes:
MUST RAISE CASH
OUR LOSS IS YOUR GAIN
UNDERCOVERS BOUTIQUE
Harvard Row, 11 Mile and Lahser
40-50% OFF on
Just Arrived
SPRING & SUMMER FASHIONS
Designer Makes Such As:
Le Panty, Pants, Ann W, Sweaters, Nannell Sweaters,
Arissa, T-Shirts and much more
This Is A Post Season Sale
Pre-Season.
Be The First, Have First Choice
BORENSTEIN'S
Largest Selection of PASSOVER WINES in the State
KEDEM • CARMEL • MONFORT • MANISCHEWITZ
All wine at Discount Prices! Cheaper yet by the case!
Complete selection of Passover Items
JUST ARRIVED!
COMPUTER SOFTWARE ON PESACH
Immiun
MATZOH
I COVERS
1
.1 20%
OFF
good with coupon only
SEDER t
I . I PLATES I •
•
t oimoomminvommommoi
!, 20%
Le
OFF
good with coupon only
ow =moo =moo
—
EN II
FREE I:
I 4 Seder Candles
•
With $10.00 poi-chase Or more
•
(no food items)
I
good with coupon only
1
losinanimmioniononim m:
Hagadot, Seder Plates,
Wine Cups, Wine Decanters, Matzo Baskets,
Seder Candles, Matzo Covers,
Salt Water Dishes
Greeting Cards
Passover Cosmetics,
Toothpaste, etc.
25242 Greenfield
of 10 Mile Rd.
Oak Park
967-3920
Your Jewish Book Store
OPEN EVENINGS
N.
BORENSTEIN'S
Popovers
1 tbsp. plus 1 tsp. pareve mar-
garine
1 /4 - cup diced onion
1 cup quartered small mush-
rooms
1/4 cup dry white wine
11/2 cups water
1 tbsp. potato starch, dis-
solved in 2 tbsps. water
2 tsps. instant chicken-flavor
soup mix
12 ounces skinned and boned
cooked chicken, cut into
1-inch cubes
1/2 cup diced cooked carrot (1/4-
inch dice)
1$ cup frozen peas
Dash each salt and pepper
Garnish: parsley sprigs
In 2-quart saucepan heat
margarine until bubbly and
hot; add onion and saute until
softened. Add mushrooms
and saute for 3 minutes; add
wine and let simmer until al-
most all of liquid is evapo-
rated. Stir in water, dissolved
potato starch, and soup mix;
stirring constantly, bring to a
boil. Reduce heat to medium
and cook, stirring, for 5 min-
utes.
Add chicken, carrot, peas,
salt and pepper and let simmer
until peas are tender and chic-
ken is heated, about 5 min-
utes; serve garnished with
parsley sprigs. Makes 4 serv-
ings.
Each serving provides: 3 Pro-
tein Exchanges; 3/4 Vegetable
Exchange; 1 Fat Exchange; 45
calories Optional Exchange.
2 tsps. vegetable oil, divided
2 eggs
1 /4 tsp. salt
3/4 cup water
1 /3 cup plus 2 tsps matzah cake
meal
Preheat oven to 400 de-
grees. Brush four 6-ounce
custard cups with 1 tsp. oil
each; set aside.
In mixing bowl, using elec-
tric mixer at low speed, beat
eggs with salt until just com-
bined; add water and remain-
ing 1 1 tsps. oil and beat until
blended. Gradually beat in
cake meal.
Pour batter evenly into pre-
pared custard cups and bake
for 40 to 45 minutes (popovers
should be golden).
Using the tip of a knife,
loosen popovers around
edges; invert popovers onto
serving plate. Serve hot or
warm. Makes 4 servings.
Each serving provides: 1/2 Pro-
tein Exchange; 1/2 Bread Ex-
change; 1/2 Fat Exchange.
Jellied pear tart
1/3 cup plus 2 tsps. matzah cake
ALL KOSHER FOR PASSOVER
* * *
Chicken a la king
* * *
Israeli, French, Spanish, Italian & California Wines
frigerate until jelled dessert is
set, about 3 hours. Makes 4
servings.
Each serving provides: 1/2
Bread Exchange; 2 Fat Ex-
changes; 1 Fruit Exchange; 80
calories Optional Exchange.
meal
Dash salt
2 tbsps plus 2 tsps. pareve
margarine
2 tbsps. plain low-fat yogurt
(Kosher for Passover)
1 cup boiling water
1 /2 envelope (two 1/2-cup serv-
ings) raspberry-flavored
jelled dessert
2 tbsps. raspberry or straw-
berry preserves
4 small pears, pared, cut into
halves, cored, and poached
or 8 canned pear halves (no
sugar added)
In mixing bowl combine
cake meal and salt; with pastry
blender, or 2 knives used
scissors-fashion, cut in mar-
garine until mixture resembles
coarse meal. Add yogurt and
mix thoroughly; form dough
into a ball, wrap in plastic
wrap, and refrigerate for at
least 1 hour.
Preheat oven to 400 de-
grees. Press chilled dough
into bottom and 1/2 inch up
sides of 7-inch pie plate; using
fork, prick bottom and sides of
dough. Bake until tart shell is
golden brown, 15 to 18 min-
utes; let cool before filling.
While shell is baking, in
heatproof bowl combine water
and jelled dessert, is dis-
solved; cover and refrigerate
just until jelled dessert is
syrupy.
Spread cooled tart shell with
preserves. Cut 2 pear halves
into thins slices and arrange
over preserves; cut each re-
maining pear half in half
lengthwise. Decoratively ar-
range pear quarters over
slices, with narrow end point-
ing toward center of tart; care-
fully spoon syrupy gelled des-
sert over pears. Cover and re-
* * *
Tuna-stuffed
cabbage
1 matzah board, broken into
small pieces and soaked in
water until soft
1 tbsp. plus 1 tsp. vegetable
oil, divided
3/4 cup finely chopped onions,
divided
12 ounces drained canned
tuna
1 /4 cup grated carrot
1 /2 tsp. salt
1 /4 tsp. pepper, divided
1 /8 tsp. ground thyme
8 medium green cabbage
leaves, blanched
2 garlic cloves, minced
1 cup each tomato sauce and
canned whole tomatoes,
crushed
Squeeze moisture out of
matzah and set matzah aside.
In small skillet heat 1 teas-
poon oil; add 1/4 cup onion and
saute until lightly browned.
In 1-quart bowl combine
tuna with matzah, sauteed on-
ion, carrot, salt, 1/8 teaspoon
pepper, and the thyme. Re-
move about 1 inch from the
core end of each cabbage leaf.
Spoon 1/8 of tuna mixture onto
center of each leaf and roll leaf
tightly, tucking in sides to
enclose filling; secure with
toothpicks.
In saucepan that is just large
enough to hold cabbage rolls
in one layer, heat remaining
tablespoon oil; add garlic and
remaining 1/2 cup onion and
saute until onion is softened.
Stir in tomato sauce, to-
matoes, and remaining 1 /8
teaspoon pepper; add cab-
bage rolls and bring mixture to
a boil. Reduce heat, cover, and
let simmer until cabbage is
tender, about 45 minutes. Re-
move toothpicks before serv-
ing. Makes 4 servings.
Each serving provides: 3 Pro-
tein Exchanges; 1/2 Bread Ex-
change; 3 Vegetable Ex-
changes; 1 Fat Exchange.
`Jewish Life in America'
exhibit to open Thursday
The nationally acclaimed
exhibition "Jewish Life in
America: Fulfilling the
American Dream" opens at
the Detroit Historical
Museum on Thursday and
runs through April 29.
It is sponsored by the
Anti-Defamation League of
B'nai Frith in celebration
of the organization's 70th
anniversary. A companion
exhibition, "Jewish Life in
Michigan," produced by the
Michigan Region ADL,
complements the national
show in documenting more
than 300 years of Jewish
history, lifestyles and con-
tributions to a changing and
growing American society.
The exhibition is divided
into five chronological sec-
tions, representing major
waves of immigration to
this country. It begins in
1654, with the arrival in
colonial New Amsterdam of
23 Portuguese Jewish
settlers fleeing persecution
in Brazil, and takes the
viewer to present day
America where several mil-
lion Jews have become a
significant influence in
society.
The viewer discovers
some surprising contribu-
tions of this country's
Jewish citizens: the first
Jewish Commodore in the
U.S. Navy, Uriah P. Levy,
rescued Thomas Jefferson's
estate from destruction in
1833, assuring preservation
of Monticello as an historic
site.
During the Civil War,
Jews fought on both sides,
and several held important
positions in the northern
and confederate war efforts
(Judah P. Benjamin was
Secretary of State of the
South). Scientist Emil Ber-
liner invented a microphone
that made the telephone
and radio possible. Fighter
Barney Ross held three
world boxing titles at the
same time (1934).
The Michigan portion of
the exhibitions yield more
historical surprises: the
first public display of ar-
tifacts and pictures from the
archeological dig at Fort
Michilimackinac, Mich.,
unearthed at the site of the
home of the state's first
Jewish settler; the first con-
ception of a suspension
bridge joining the upper and
lower peninsulas, which
appeared in Jewish mer-
chant William Saulson's
newspaper ad in St. Ignace
in 1884; the design of De-
troit's official flag created
by City Council President
David Heinemann in 1907;
and a picture of Petoskey
native Jacob Ro§enthal, the
first Jewish All-American
and college football player
(he played for Notre Dame
from 1894 to 1896).
Detroit
Historical
Museum hours are Wed-
nesday through Sunday,
9:30 a.m. to 5 p.m. Tours are
available through the ADL
office, 962-9686.
The exhibitions are
funded in part by a grant
from the Max M. Fisher
Jewish Community Found-
ation of the Jewish Welfare
Federation.