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