•
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• compact discs
• audio, video
blank tapes
•vhs movies
•all movies 75' to $3.25
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Maple list E. of Farmington Rd.
mit b El Nicks
Right in Your
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When you're looking for the freshest poultry,
look for the clip...the Empire red, white, and
blue clip that signifies our highest kosher
quality. If your fresh poultry doesn't have
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in flavor. The Clip--only on the most trusted
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Enjoy
one of
Passover's
most
satisfying
traditions.
's< 1>lifit treeg.4*.Mak
Sanka' has been part of
Passover for generations.
And because Sanka " is
naturally decaffeinated
using pure mountain water
and nature's sparkling
effervescence, it's one of the
Holiday's most satisfying
traditions. So be sure to
continue the tradition this
Passover. Serve smooth,
satisfying Sanka' Naturally
Decaffeinated Coffee at all
your Holiday meals.
COOKING
Pesach Recipes
Continued from Page 68
Moses Salad, and Salami
Latkes — may seem "way
out" to adults, but would like-
ly delight children.
The 72-page Matzah Meals
is spiral-bound with plastic-
coated cardboard covers.
Even if the children will be
helping with a few holiday
meals, there are still plenty
left for the adult cooks in the
family to prepare. Something
Different for Passover — a
188-page softcover book —
might provide some inspira-
tion. The author, Zell J.
Schulman, is a regular food
columnist for The American
Israelite.
Unlike the recipes in the
other cookbooks of Triad's
"The Chosen" series, those in
Something Different for
Passover were not collected
from sisterhood and organiza-
tion cookbooks. Instead, they
are the author's own or those
contributed by her acquain-
tances and friends (whose
names are listed at the
beginning).
Something Different for
Passover begins with a sec-
tion answering the question:
"What is Kosher for Pass-
over?" It tells which foods
should be labeled kosher
l'Pesach and which do not
need certification, and which
foods are proscribed. It also
includes brief directions for
making certain cookware,
utensils, and appliances
kosher for Passover. [Note:
Because there are varying
opinions on these matters,
you may also wish to consult
your rabbi.]
Special tips are given for
using a food processor and
microwave oven during
Passover. A small "conver-
sion" table gives Pesachdik
substitutions for some
hametzdik ingredients. Tkvo
seder-dinner menus are given
in detail, with the preparation
timetables to aid the less ex-
perienced cook in planning
ahead.
Most of the -recipes in
Something Different for
Passover are not "traditional"
in the usual sense, but general
non-holiday recipes that have
been adapted, where neces-
sary, for Passover use.
•
Following are some recipes
reprinted from Matzah Meals
and Something Different for
Passover:
HAWAIIAN
1VIATZAH FRY
What You Need:
70 Friday, April 3, 1987
. 7 2. , :77.7.77.4% 70
THE DETROIT JEWISH NEWS
• 5 matzah
• 1 cup crushed pineapple'
• % egop
cu shredded coconut
• 3
,
• 2-3 Tbsp. margarine
• 2 Tbsp. sugar
• % tap . cinnamon
• 2 bowls
. • Spoon
Frying pan,
spatula
• Measuring cup and spoons
What You Do:
1. Crumble matzah into
bowl and add pineapple with
juice.
2. Beat eggs and add to
matzah. Stir in coconut.
3. Heat butter or margarine
in frying pan. Pour in matzah
mixture and brown on both
sides. Sprinkle with cin-
namon sugar. Serves 4-6.
GEFILTE FISH
_ KABOBS
What You Need:
• 1 jar gefilte fish tidbits
• 1 small can pineapple chunks
• Cherry tomatoes
• Lettuce
• Horseradish
•
•
•
•
(optional)
lbothpicks
Can opener
Fork or spoon
Serving platter
What You Do:
1. Place a fish tidbit, a
pineapple chunk, and a cherry
tomato on a toothpick.
2. Arrange kabobs on a bed
of lettuce. Serve with
horseradish.
APPLE CAKE
• 3 eggs
• 1/2 cup oil
• % cup cake meal
• 1/2 cup potato starch
• 6 apples, peeled and sliced thin
• 3 Tbsp. sugar
• 1/2 tsp cinnamon
• Margarine (to grease pan)
•
• BowllSpoon
• Egg beater
• Measuring cup and spoons
• Knife and cutting board
• Peeler
• 8" cake pan
• PotholderfTimer
What You Do:
1. Preheat oven to 326
degrees.
2.Ina large bowl, beat eggs
until foamy.
3. Add oil, cake meal, and
potato starch. Mix well.
4. Place apple slices in
greased baking dish. Mix
sugar and cinnamon and
sprinkle over apples.
5. Pour batter over apples
6. Bake for one hour. Serves
10-12.
BAKED BREAST
OF CHICKEN
"This may be made a day
ahead and refrigerated."
• 4 whole chicken breasts, boned
• 1 cup soup nut crumbs
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• % teaspoon white pepper
• 2 eggs, well beaten
• 1 cup apricot preserves
• V2 cup white wine
• 2 tablespoons pareve margarin e
I. Preheat oven to 360
degrees F. Cut chicken
breasts in half. Rinse with
cold water and dry well with
paper towels.
.2. Combine soup nut
crumbs, ginger, garlic folider'