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April 08, 1988 - Image 66

Resource type:
Text
Publication:
The Detroit Jewish News, 1988-04-08

Disclaimer: Computer generated plain text may have errors. Read more about this.

COOKING

SUPERIOR
FISH CO.

I-

Right in Your
Own Driveway!

I THE
TUNE
, -UP
1 MAN

HOOK INTO THE VARIETY AT
THE HOUSE OF QUALITY

BAY
SCALLOPS

BROOK
TROUT

Reg. Price $3.89 lb.

$3.39

w/coupon

.1—

2

WHITEFISH
FILLETS

Comes to your home or office
with the garage-on-wheels

Reg. Price $4.49 lb.

Reg. Price $3.79 lb.

$ 3•99 lb.

$ 319 lb.

lb.

exp. 4/16/88

Certified by the National
Automotive Institute of Excellence

r Fresh Lake

Fresh

Fresh Boned

w/coupon

exp. 4/14/88

w/coupon

exp. 4/16/88

SUPERIOR FISH CO.



House of Quality

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

Valet service that doesn't
cost one penny extra

• Expert diagnostic tune-up
• Electronic analyzer -
all engine systems
• Professionally trained
mechanics
• Perfect results assured

Expanded Services
Call Sanford Rosenberg
for your car problems

il v lisi
4.1 3 98-3605
n
mom

Cookbooks Provide
Pesach Leftovers Ideas

GLORIA KAUFER GREENE

-NEW S-PIG 11006
Daily 7..00 a..00 p.m.
Sunday 1..00 am.-6..00 p.m.

Special

YOU GErc
BEST QUALITY
TKE
ST
LOVEST PRICES

Fresh

E r eEel5LESS

5 999

11111

GRAPES.

1111

111

1

.

_9C lb.

Fresh California

BUNCH CARROTS. .

FRESH
ASPARAGUS
89Cib

1111 . 1111

FRESH CUT
FLOWERS
DAILY

49C

GO LIGHTLY
CANDIES

$149 bag

.

Fresh California

ROMAINE LETTUCE...

. . . .1 . I

HAVARTI CHEESE. .

All Specials Good Through April 13th, 1988

66

FRIDAY, APRIL 8, 1988

hile cleaning my of-
fice in preparation
for Pesach, I came
across two sisterhood "fund-
raiser" Jewish cookbooks
that might be nice to add to
your collection. One is from
Baltimore, Maryland, the
other is from a synagogue in
Buffalo, New York. Both con-
veniently feature small
chapters on Passover cooking
with some recipes that can
help you to use up those bits
of matzah, matzah meal, cake
meal, and potato starch still
left in the cupboard.
Delicious Dishes was com-
piled by the Ner Tamid
Greenspring Sisterhood of
Baltimore. Though modest in
size (about 100 pages) com-
pared to many similar
cookbooks, it is also modest in
pric6, and is a reminder that
good things sometimes come
in small packages.
It begins with several short
poems by cookbook editor
Carolyn B. Glickman, who
also contributed a number of
recipes to Delicious Dishes.
Each of the poems is about a
Jewish holiday.
The spiralbound Delicious
Dishes includes chapters on
"Bread and Rolls," "Soups
and Salads," "Main Dishes,"
"Vegetables," "Cakes and
Cookies," "Desserts," and
"Passover."
Kosher Cookery — a revised
edition of a cookbook former-
ly titled "Plain and Fancy" —
is published by Young Israel
of Greater Buffalo. Its blue,
red, and off-white, plastic-
laminated covers are not on-
ly attractive, but also protect
the book from food spills. Ac-
cording to the cookbook's in-
troduction, it was originally
compiled in response to many
recipe requests for foods serv-
ed at synagogue functions.
The name of the cookbook
was eventually changed "to
emphasize the importance of
kashrut in our daily lives."
In addition to traditional

W

TKE

SMOKED LOX. ,

to The Jewish News

3

C lb.

$ 2 69 lb.

recipes, the approximately
300-page, spiral-bound
cookbook includes many in-
ternational dishes, such as
French, Italian, Chinese,
Greek, Spanish, Indian,
North African and Middle
Eastern. The book begins
with suggested menus as well
as charts giving metric
equivalents, weights and
measures, and basic oven
temperatures for different
types of foods.
Chapters include "Ap-
petizers and Beverages,"
"Breads and Roll," "Cheese
and Eggs," "Soup and Soup
Accompaniments," "Fish,"
"Meat and Poultry,"
"Noodles, Rice, and Potatoes,"
"Puddings and Stuffings,"
"Salads, Sauces, and
Vegetables," "Desserts,"
"Health Foods," and
"Passover." An index at the
end of Kosher Cookery lists all
the recipes by type of food.
The meat chapter begins
with a very helpful chart that
illustrates the basic kosher
cuts of meat, and then lists
the specific names that are
commonly given to beef, veal,
and lamb cuts from each part
of the animal.
Following are some recipes
reprinted form Delicious
Dishes and Kosher Cookery.
They have not necessarily
been tested by the Jewish
Times. All are Pesach recipes
that would be useful in using
up leftover holiday products.

PASSOVER

MANDELBROT
3 eggs
1/2 cup oil
3 /4 cup sugar
1 cup matzah cake meal
1/2 cup potato starch
1/2 cup finely chopped
almonds
1/2 teaspoon (Passover) al-
mond extract
Mix oil and sugar; then add
eggs and extract. Beat until
light. Add cake meal and
potato starch. Add nuts. Use
oiled cookie sheet. Bake in a

Continued on Page 68

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