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April 14, 1989 - Image 64

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-04-14

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

1 1 7!n lift
oN
N (1 OUPS

SAVE!

BULK FOOD

BULK

45°'

Ground
CINNAMON
10 . ounce

IN THE WEST
BLOOMFIELD PLAZA

HONEY

99t.

COOKING

6718 ORCHARD LAKE RD.
SPECIALS VALID ONLY AT THIS LOCATION

ThornpSOn

RAISINS
99* lb,

HOURS: 8:30 to 9:30 DAILY, SUNDAY 9 to 6 AD VALID HU 4-21.89

CALIFORNIA

WALNUTS

HALVES & PIECES

$1 69

lb.

CHOCOLATE
COVERED
•PEANUTS • RAISINS
•ALMONDS

CREAMY

MUENSTER
CHEESE
$149



$ 9 9

lb.



Limit 5 lbs.

lb.

NATURAL RAW

ALMONDS
$169
l b.

Limit 2 lbs.

WISHING ALL OUR CUSTOMERS, FRIENDS AND RELATIVES
A MIGHTY HAPPY PASSOVER WITH LO f ,QF GREAT HEALTH!

VALUABLE COUPON

LI 0/11:1110141111D

SUMMERY()

SAVE
EVEN
MORE

SUGAR-FREE

ICE CREAM

FRESH-BAKED GIANT

I 1 MUFFINS

IN CUPS-8 OZ. SERVING 60 CALORIES - I I

I BUY O NE—GET ONE I I

FREE

LIMIT BUY 3
GET 3 FREE

COUPON VALID
THRU 4-21-89 JN

AMERICAN BULK FOOD COUPON

BUY 3•GET ONE

FREE

LIMIT
3 FREE

COUPON VALID)
THRU 4-21-89 JN

IMPORTANT
NOTICE
We wish to

the public to beware of misleading
deli and restaurant advertisements offering food for
Passover. Many of these establishments are not under
Kosher supervision and are not Kosher.
Below is a list of food establishments producing for
Passover under supervision of the Council of
Orthodox Rabbis:

earn

BLOOM KOSHER CATERING
DELICATE PALATE
JEWEL KOSHER CATERING
QUALITY KOSHER. CATERING
SPERBER NORTH

546-5444
661-1221
661-4050
352-7758
661-5151

COUNCIL OF ORTHODOX RABBIS OF GREATER DETROIT

64

FRIDAY, APRIL 14, 1989

Holiday Diet Recipes

Weight Watchers has
created Passover recipes that
allow individuals to stick to
their diet plans. Remember to
watch portions, use low-fat
techniques in cooking and
keep sodium intake to a
minimu.

Passover Pudding
Cream Puffs
2 tbsps. margarine
Dash salt
% cup plus 2 tsps. each
water and matzah meal
2 eggs
2 cups instant Kosher-for
Passover chocolate
pudding
In small saucepan combine
margarine and salt; add
water and bring to a boil. Add
matzah meal all at once and,
using a wooden spoon, stir
constantly until mixture
leaves sides of pan and pan is
dry; remove from heat. Add
eggs, one at a time, beating
well after each addition.
Preheat oven to 450
degrees. Fit a pastry bag with
large star tip and fill bag with
matzah mixture; pipe mix-
ture onto nonstick baking
sheet, making eight mounds
and leaving a space of about
2 inches between each (if
pastry bag is not available,
spoon mixture onto sheet).
Bake in middle of center oven
rack for 10 minutes. Reduce
oven temperature to 400
degrees and bake until
mounds are puffed and light-
ly browned, 15 to 20 minutes
longer.
Turn oven off and remove
baking sheet. Using the point
of a sharp knife, pierce side of
each shell; return to turned-
off oven and let stand for 10
minutes leaving oven door
ajar. Carefully transfer shells
to wire rack away from drafts
and let cool.
Shortly before serving, us-
ing a sharp knife, slice off top
of each puff shell. Fill each
shell with 1/4 cup pudding;

replace tops and serve. Yield:
4 servings.

Salmon-
Vegetable Loaf
1 tbsp. plus 1 tsp.
margarine, divided
% cup each diced onion,
celery, green bell pep-
per and carrot
2 garlic cloves, minced
10 ozs. skinned and boned
drained
canned
salmon, flaked
2 matzah boards, made in-
to crumbs
2 eggs, lightly beaten
% tsp. salt
1 /4 tsp. pepper
Garnish:
quartered
lemon slices and parsley
sprigs
Preheat oven to 350
dgrees F. In 10-inch skillet
heat one tbsp. margarine
until bubbly and hot; add
vegetables and garlic and
saute over medium heat
until vegetables are soften-
ed, about six minutes. Let
cool slightly, then transfer
mixture to a large bowl;
stir in salmon, matzah
crumbs, eggs and
seasonings.
Grease a 7-3/8 x 3-5/8 x
2%-inch loaf pan with re-
maining tsp. margarine;
spoon salmon mixture into
pan. Cover pan with
aluminum foil and bake for
30 minutes; remove foil and
bake until edges of salmon
mixture are lightly brown-
ed, 20 to 25 minutes longer.
Using a spatula loosen loaf
from pan; invert onto a ser-
ving platter. Garnish with
lemon and parsley. Yield:
four servings.

Apricot-Matzah
Farfel Kugel
4 ozs. matzah farfel*
(reserve 1 tbsp. for
topping)
1 /4 cup reduced-calorie soft
(non-stick) margarine

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