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April 07, 1989 - Image 64

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-04-07

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

fr

REMEMBER TO BUY AND USE
BREDE HORSERADISH ...

'C4

BREDE

BRIDE

OLD FASHIONED

PURE
HORSERADISH

100 0/0 PURE
HORSERADISH

100 0 /0

resh Ground
:; i, onsERADISI'
•-• ,•',•

Fresh Ground
,RSERADIS H
CONTAiNti C;NL v

Vq,E,GAP AND SALT

40 (75

KEEP REPINGENATED

MICH

NET WT. 8 1/2 02.

0223





Fresh 6round

KOSHER

I•

vNt.:6 AR ANC) SAL T

KEEP KEPtiGERATE0

NET WT. 8 1/2 01

L '40 E• !NC

i,c)RABoNlio

35223

K OS H ER

ANOSA ,,T

88000

nEP EFISIGVIATIO

T HORABONIr e ■
M , CH:GAN

88 0 0 II

NET WT, 8%0Z.

464".3-

KOSHER •

HOP ASONO - M
0 MR.:HIGAN

Available in
pure white or
beet flavor,
Passover Kosher.

BREDE, INC.
19000 Glendale Ave.
Detroit, Michigan

Dist. by DETROIT CITY DAIRY, INC.
868-5511

a

SIX 30-MINUTE VISITS
ONLY $22

DYSAUTONOMIA

NEW MEMBERS ONLY WITH THIS AD

lilICK

WS4•

Gift Certificates Available

LA MIRAGE MALL

29555 Northwestern (N. of 12)
Southfield, MI 48034

350-2430

xJ

WOLFF
STEM
sosck

L S

Help meet the needs of
Dysautonomic children.

JN

Dysautonomia Foundation Inc.

1006 Ann Street Birmingham, Ml 48009
313/646-3553

64: FRIDAY, APRIL 7, 1989

Low Cholesterol

Continued from preceding page

halves and come out with a
glamorous product.
Whichever fruit you select,
make the crust as you would
a graham cracker crust —
combine matzah meal and
melted margarine.
Perhaps the biggest treat of
all and the easiest to prepare
is Chocolate Covered Matzah.
Let your children help you
spread melted Passover
chocolate chips on matzah. If
your market doesn't carry
these special chocolate chips,
use the cocoa-based glaze sug-
gested for the Passover
Brownies instead.

for Passover. The only Horseradish
made fresh in Detroit. Don't
accept substitutes. Look for
the BREDE name on the label

OLD FASHIONED

I COOKING I

Matzah Balls
4 eggs
lh cup water
1 /3 cup oil
1 tsp. salt
freshly ground pepper to
taste
1 cup matzah meal
In a medium mixing bowl,
beat the eggs. Add the water,
oil, salt and pepper. Mix well.
Add the matzah meal and stir.
Cover with plastic wrap and
refrigerate at least one hour.
This gives the batter a chance
to thicken.
Fill a large pot with water
(add salt, if desired) and bring
to a boil. Shape the batter in-
to balls and drop into the boil-
ing water. Cook, covered, for
20 minutes. Do not peek to
see how they are doing. Cook
longer for softer matzah balls.
Makes 8.

Fried Matzah
9 matzot, broken into
pieces
3 eggs
salt and pepper to taste
24 tbsps. margarine
Fill a teakettle with water
and bring it to a boil. Place
the broken matzot in a col-
ander in the sink. Pour the
boiling water over them to
soften. In a large mixing
bowl, beat the eggs with salt
and pepper. Add the softened
matzah to this mixture and
let it soak for a few minutes.
Heat a large frying pan.
Add the margarine and then
the matzah/egg mixture.
Cook without stirring until
the matzah has browned on
one side. Turn over in large
chunks. Cook until matzah is
the crispness your family
prefers. Serves 6.

Passover Matzah
(Kaiser) Rolls
2 cups matzah meal
1 tsp. salt
1 tbsp. sugar
1 cup water
Y2 cup oil
4 eggs
In a medium mixing bowl,
combine matzah meal, salt,
and sugar. In a small

saucepan, bring the water
and oil to a boil and then pour
over the matzah mixture.
Beat the eggs into this batter
one at a time, beating well
after each addition. Let stand
for 15 minutes.
In the meantime, heat oven
to 375 degrees. Oil hands and
shape the batter into 12 balls.
Place these on a greased
cookie sheet and bake for 50
minutes. Makes 12.

Matzah Stuffing
2-4 tbsps. margarine
(pareve)
1 large onion, chopped
2 carrots, peeled and
chopped
2 cups celery, chopped
2-3 cloves garlic, minced
8 ozs. mushrooms, washed
and sliced thinly
salt and pepper to taste
chicken broth
10 matzot, broken, or mat-
zah farfel
In a large frying pan, heat
the margarine until it melts.
Add the chopped vegetables.
Cook until they are tender.
Season to taste with salt and
pepper. Remove from heat.
Add broken matzot or farfel
and enough chicken broth to
moisten. Makes enough to
stuff a 12-16 pound turke-y.
Or, grease a 9x13 glass bak-
ing dish. Fill with the stuff-
ing, cover, and bake at 350
degrees for one hour. Serves
12.

Passover
'Brownies
3 /4 cup oil
4 eggs
2 cups sugar
3 /4 cup Passover cocoa
1 cup cake meal
2 tbsps. potato starch
1/2 cup strong, cold coffee
1 cup coarsely chopped
nuts
2 tbsps. finely chopped
nuts (optional)
Chocolate Glaze (optional)
In a medium mixing bowl,
beat the eggs and oil. In a
small bowl, combine the
sugar and cocoa. Add these to
the egg/oil mixture. Beat well.
Combine the cake meal and
potato starch. Add them alter-
nately with the coffee,
beating well after each addi-
tion. Finally, add 1 cup of
coarsely chopped nuts.
Spray a 9x13 glass baking
pan with Kosher-for-Passover
non-stick spray. Sprinkle with
2 tablespoons of finely ground
nuts, if desired. Pour in the
batter. Bake at 350 degrees
for about 25 minutes. Bake
less for fudgier brownies and
longer for more cake-like
brownies. Glaze when cool, if
desired. Makes 48.

Continued on Page 68

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