KOSHER FOR PASSOVER

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LUGGAGE SALE
/3 OFF*

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*SALE ENDS MARCH 31, 1988

*MSRP

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AMERICAN LUGGAGE
DEALERS ASSOCIATION

ALWAYS "VERY" COMPETITIVELY PRICED
ON LUGGAGE AND BUSINESS CASES

,

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Southfield, MI 48075.313-356-4600

The cultured dairy delight
that's smooth, delicious,
nutritious and lower
in calories than yogurt!

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A Heritage of Perfection.

Have you ever wondered what it is, that makes Baron Herzog wine
so exceptional?
For eight generations, our dedicated craftspeople have carefully selected
grapes from the world's most reknowned vineyards and expertly created
vintage wines—each an extraordinary example of the winemaker's art,
each, a salute to the Herzog dedication to perfection.
Yet, what makes them truly exceptional is the Baron's most revered
ingredient—the foundation of our family heritage.
You see, beneath the label
of each and every bottle of
Baron Herzog Wine is the one
element that distinguishes
our wine from all others.
The pride of
Jaquab de Herzog.

Baron Jaquab de Herzog

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7b send a gift of Baton Herzog anywhere in the U.S., call I-800-238-4373. 'bid where pmhiblicd.

94 FRIDAY, MARCH 25, 1988

Keep Cholesterol Down
In Passover Recipes

LESLYE BORDEN

Special to The Jewish News

veryone loves the hol-
idays — families get-
ting together, the
traditions, and all the special
foods: gefilte fish, matzah
balls, tsimmes, sponge cake.
All these foods have as their
foundation the high
cholesterol egg. How can you
get around this and still en-
joy the delicious Passover
treats?
Instead of making gefilte
fish, try poaching your fish in
a court bouillon made
similarly to the cooking li-
quid of the gefilte fish. You'll
end up with some of the same
tasty gel that makes gefilte
fish so special but you will
have avoided the eggs.
Soup can be prepared
almost totally fat-free. Start
your preparations a few days
ahead so you will have time
for all the steps. Once you
have made the soup (direc-
tions below), strain it and put
it in the refrigerator so that
any remaining fat will
solidify. It will float to the top
of the broth and you can
remove it the next day or
when you are ready to use it.
Make a double batch since
this soup forms the basis for
cooking many of the dishes
suggested below.
' Matzah balls are another
traditional item you can enjoy
eating even if you have to
avoid eggs and chicken fat.
You can make them in any of
several ways, depending on
how careful you want to be.
You can make your usual
recipe with egg whites in-
stead of whole eggs. In any
case, you don't have to give up
matzah balls just because the
traditional ingredients aren't
on your diet.
Roast turkey is a low
cholesterol entree that
everyone enjoys. Again,
remove all obvious fat from
the turkey. You can remove
the skin before cooking if you
are a very strict advocate
against animal fat. Or you

E

can just remove the skin
before serving it if you want
your turkey to stay moist. For
the stuffing, saute your
onions, garlic, carrots and
celery in some of your non-fat
chicken broth prepared
earlier. It will give your stuf-
fing a delightful flavor as well
as moisten it without adding
cholesterol.
Vegetarian tzimmes is a
delicious and wonderful treat.
Your guests will enjoy it even
if it is not flavored by brisket.
You can depend on the
natural sweetness of prunes,
carrots and sweet potatoes,
but if this combination does
not satisfy your sweet tooth,
add orange juice and small
amounts of sugar to liven it
up. To save calories, use the
chicken broth instead of oil or
margarine to start the cook-
ing process.
You can make a regular
green salad, but since this is
a special occasion, you can
take advantage of the
wonderful spring vegetables
just starting to come in, like
asparagus. Try a marinated
asparagus (or broccoli or
cauliflower) salad for variety.
Passover desserts are the
hardest to accommodate to a
low cholesterl diet. How can
you make sponge cake with-
out eggs? And macaroons, fill-
ed with all that delicious
coconut, are an absolute "No
No." Here's your chance to
give your guests a real treat
that will prove all the fat and
calorie sacrifices made in the
rest of your menu really wor-
thwhile. Serve bowls of
smooth chocolate sauce
(recipe below) and heaping
platters of gorgeous fresh
spring fruits and matzah for
dipping.

POACHED WHITEFISH
Court bouillon:
head and bones of
whitefish (ask your
fishman for extra)
5 onions, coarsely
chopped
4 carrots, sliced into
chunks