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50 Friday, April 18, 1986
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THE DETROIT JEWISH NEWS
COOKING
Special Passover Recipes
BY GLORIA KAUFER GREENE
GIVIN' SUCH A DEAL
COULD COST ME MY STRIPES!
OUr two-week vacations
start at '789.
But don't let the low
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These are some of the finest vacations money con buy — comparable to
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Two weeks
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Paris-Switzerland-Vienna. Two weeks
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Prices are per person based on •double occupancy with departures from
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All • rices • er • erson, • ou • e occu
AVEL
AV EL UNLIMITED INC: • (313) 424.8118
Dsr9:00 wo. to 5:30 p.m. •
.430 o.m. to 1:00 Oot.
.
29129 GAEENREU) RD: (N. 0112 Mil•) SOUDIRE1D, MR:HIGRN 48076
:
FRUITY CARROT KUGEL
Here are some dishes that
would add interest to a Seder as 3 large eggs, separated
well as other meals during the . 1/2 tsp. ground cinnamon
V4 tsp. ground ginger
week of Passover.
1 lb. carrots, grated
1 large apple, finely chopped
ROAST CHICKEN,
1 8-oz. can crushed pineap-
FRUIT-NUT STUFFING
ple, including the juice
If desired, the stuffing may be
(or 1 cup peeled and
baked separately in an 8-inch
chopped fresh orange, in-
square pan at 350 degrees for
cluding the juice)
about 30 minutes or until firm. 1/2 cup matzah meal
(The recipe makes about 41/2 2 tbsps. potato starch
cups stuffing mixture.)
1 /4 cup raisins or dried -cur-
2 tbsps. vegetable oil, mar-
rants
garine, or rendered chic- 1/4 cup packed light or dark
brown sugar (or white
ken fat
1 medium-sized onion, finely
sugar)
chopped
In a medium-sized bowl, beat
2 celery stalks, thinly sliced
together the egg yolks, cinna-
4 standard-size matzot (while mon and ginger. Stir in the car-
wheat or plain), crumbled rots, apple, pineapple, matzah
1/2 cup raisins
meal, potato starch and raisins.
1/2 cup diced, mixed dried In a separate bowl, beat the egg
fruits
whites with the brown sugar
1/2 cup walnut pieces
until they form stiff, shiny
1 cup lukewarm chicken peaks. Fold the whites com-
broth or water
pletely into the carrot mixture.
2 large eggs, beaten
Turn out the mixture into a
Y4 tsp. ground cinnamon (or very well-greased 9-inch square
to taste)
pan.
Salt and pepper to taste
Bake in a preheated 350 de-
1 large roasting chicken (ab- gree oven for 50 to 60 minutes
out 5 pounds)
or until firm and golden brown.
1 medium-sized onion, grated Cool slightly before cutting into
Paprika
squares. Serve hot or at room
temperature. Makes about 8
In 'a large skillet over
medium-high heat, heat the oil; servings.
then saute the chopped onion CHOCOLATE-ALMOND
and celery until tender but not
browned. Remove from the heat, TORTE
For ease in separating the
and stir in the matzah, raisins,
dried fruit, walnuts, and chicken eggs and to help avoid overheat-
broth. Stir the mixture gently ing the whites, use chilled eggs
for a few minutes until the (directly from the refrigerator)
moisture is absorbed. Then mix for both the torte and sauce.
in the egg, cinnamon, salt and (Note: If desired, ground wal-
nuts may be sbstituted for the
pepper.
Loosely stuff the ixture into almonds.) The sauce may be
the main cavity and eck cavity omitted if desired.
of the chicken, and kewer or 6 oz. semisweet or bittersweet
sew the cavities close Rub the
chocolate
exterior surface of th chicken 1 cup sugar, divided
lightly with oil or fat. Put the 1 tbsp. grated fresh orange
chicken, breast-side up on a
zest
rack in a roasting pan, and then 3 tbsps.. fresh orange juice
spoon the grated onion all over 8 large eggs, separated
the top surface. Put a small 2 cups (about 8 ounces)
amount of water into,the bottom
ground blanched al-
of the pan.
monds
Roast the chicken in a 'pre- About 3/4 cup orange mar-
heated 350 degree oven. about
.
malade
21/2 hours (about 30 minutes
2 navel oranges, peeled and
y
.
a,
pound), basting it frequentl
itnlitionleyi;cslleisced crosswise
until the juices, run clear (not
pink) when a thigh is pricked
with a fork or skewer. Let the To Serve (optional):
chicken rest for about 5 minutes Fluffy Orange Sauce (recipe
followe)
before carving. Makes about ' 6
servings.
Grease a 9-inch springform
'
n