I COOKING I
N
SUPERIOR
FISH CO.
T
Fresh
Fresh
WHOLE LAKE
SUPERIOR WHITEFISH
$3.35.
g
Fresh
WHOLE
LAKE TROUT
$3.10. _L
WHOLE
PICKEREL
$4.25..
All Specials Good Through April 1st, 1988
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SUPERIOR FISH CO.
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House of Quality
11 Mile
Serving Metropolitan Detroit for Over 40 Years
309 E. 11 Mile Rd., Royal Oak, MI • 541-4632
Mon.-Wed. 8.5
Thurs. & Fri. 8-6
Saturday 8-1
Parking in rear
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Continued from Page 86
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THE JEWISH NEWS
0
Spread the news
this Passover.
• -
e
PHILADELPHIA
We're spreading the news that Philadelphia Brand cream cheese has only half
the calories of butter or margarine. So this Passover you can enjoy deliciously rich
and creamy Philly twice as much — or twice as often. It's certified Kosher for
Passover by Rabbi Don Yoel Levy. Look for specially marked Philadelphia Brand
cream cheese. And spread the news with best Passover wishes from Kraft.
94
FRIDAY, .MARCH 25, 1988
STUFFED TOMATOES
This does not have specific
amounts because it is rather
simple and can be easily ad-
justed as needed. For Pesach,
the meat filling is mixed with
matzah meal; during the rest
of the year, rice is used.
Unlike some Middle Eastern
Jews, Greek Jews avoid rice
during Pesach.
Several firm, not quite ripe
but flavorful, tomatoes
Ground beef (not very lean)
About 1/4 cup matzah meal
and 1 egg yolk for every
pound of meat
A generous amount of fine-
ly chopped fresh parsley
Salt and pepper to taste
Place each tomato stem-end
down ("so it is sitting on its
shoulders; it won't wobble
that way"), and slice a cap off
the top. Reserve the caps. Use
a spoon (a serrated grapefruit
spoon works well) to very
carefully remove the pulp and
seeds from each tomato. Chop
about half the pulp, and add
it to the ground beef along
with matzah meal, egg yolk,
parsley, salt and pepper. Mix
very well with a fork. Fill
each tomato with some of the
meat mixture, then put the
caps back on top. Arrange the
tomatoes close together in a
baking dish. Bake, uncovered,
in a 325- to 350-degree oven
(depending on whatever else
you're cooking), basting fre-
quently with the juices re-
leased into the pan, until the
meat is cooked through,
about 1 hour.
Cookbook of the Jews of
Greece by Nicholas Stavrou-
RAM
E
© 1988 Kraft Inc.
or 9-inch square (or similar)
baking dish. If desired,
decorate the top with some
raisins. Bake in a preheated
400-degree oven about 30 to
40 minutes or until lightly
browned. lb serve, cut into
wedges or squares. Makes
about 6 servings.
ROAST STUFFED
CHICKEN (Kotopoulo
Psito)
This unusual Ioanninote
recipe is adapted from
1. 4.0.s, 1/2 the calories of lamer or ma i WOrth
As
Greek
rICe7 11.1.7=
Kosher for Passover in specially marked packages
lakis.
1 large roasting chicken
1 cup matzah meal
White wine
3 large eggs, beaten
2 tablespoons walnuts,
finely chopped
2 cups dried currants
2 tablespoons olive oil (or
other oil)
Juice of 1 lemon
Salt and pepper
1/2 cup blanched almonds,
finely chopped
Clean the chicken well.
Remove the liver, gizzard, and
heart. If necessary, broil the
Continued on Page 92