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