I COOKING
SPECIAL
CLEARANCE. SALE
50% 0
On All
ff Manufacturer's
List Price
All Decorative Lighting Fixtures, Table & Floor Lamps
We've been here for over 29 years offering a complete line of lighting fixtures
to fit every decor — at competitive prices.
* *************************
* We have to make room for new stock *
• coming in from the Dallas market! *
* *************************
Sale Through April 14, 1990
A Passover Seder
To Prepare Ahead
ETHEL G. HOFMAN
Brose Ligh - ting Supply, Inc.
I
541-1765 • Monday-Saturday 9:00-5:30, Thursday 9:00-8:00
1965 Woodward Avenue, Berkley (3 blks. North of 11 Mile)
While Supplies Last •
visa'
SUPER SALE
FRIDAY, SATURDAY & SUNDAY ONLY
Take. An Additional
Our Already 20% Discounted Price
On all in-store merchandise
Except Candles and Paper Products
SEVENTH HEAVEN
Hunters Square
855-3777
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•
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,.
Hours:
Mon., Tues., Wed., Thurs. & Sat. 10-6
Fri. 10-9
Sun. 12-5
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NEXT YEAR IN JERUSALEM
Call and Compare
We'll Beat Their Fare!
BARBRA HOCHHEISER
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Travel Consultant
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86 FRIDAY,
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10
968-8600
For All Your Travel Needs
APRIL 6, 1990
• Roundtrip
Scheduled
Departures
Superior Hotels $30
ISRAEL TRAVEL
WHOLESALERS
23 Tent Mill Lane, Suite E
Baltimore, MD 21208
Baltimore 1.301-655-7679
Nationwide 1400.346-7074
WE SHIP
FURNITURE
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$78
from Detroit
10% OFF
Orchard lake Rd. at 14 Mile
ISRAEL
?M ON Ve
t tie
6453 FARMINGTON ROAD
W. BLOOMFIELD
855-5822
MAPLE (at CRANBROOK)
BIRMINGHAM
433-3070
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Call The Jewish News
354.6060
Special to The Jewish News
T
his year, the first
Passover seder will be
celebrated on the eve of
April 9. But I'm sure you've
noticed, as I have, that for
weeks now the supermarket
shelves have been laden with
"kosher l'Pesach" foods. And
maybe your heart sinks, as
mine does, when these bright,
attractive packages first ap-
pear. It's the signal to start
thinking about the seder
menu.
No matter if you're the
world's greatest cook, if days
are taken up with work out-
side the home, it's not going
to be easy. Cooking must be
packed into evenings and
perhaps a weekend. Let me
share with you my way to
simplify it all. And I don't
mean stash it all in the
freezer; some items just don't
do well under those condi-
tions.
Last year, between refriger-
ator storage and some freezer
time, all the dishes to be
served were made ahead —in
some cases, several weeks
ahead. Everything tasted bet-
ter than made "same day?' In
items such as charoset, fla-
vors have time to develop if
mixed and refrigerated 1 to 2
days before needed. Every-
body has a favorite recipe for
chicken soup which should be
made ahead and frozen in
containers, but have you ever
made frozen knaidlach?
Choose an entree which
will also improve with a few
days keeping. In the seder
menu below, the B'Roasted
Turkey is cooked by a com-
bination method of braising
and roasting which keeps the
meat moist. Cook the day
before and reheat in the gravy
sliced or whole. Fresh fruit
salads, minus soft red berries
which will stain the other
fruit, will absorb the flavor of
a wine, brandy or fruit juice
marinade; the vegetables for
a salad may be washed, stored
loosely in plastic bags lined
with paper towels to absorb
moisture, and refrigerated —
ready to assemble a few hours
before needed. Pass dressing
at the table to avoid wilting
of ingredients.
Fritters, kugels, cakes and
cookies may be frozen for
weeks and the puffs in the
Lemon Puff recipe may be
stored up to 5 days, arranged
in one layer to prevent break-
age, in an airtight container
in a cool, dry place. Lemon
filling may be made up to 2
days ahead and refrigerated.
Assemble several hours
before the seder.
Besides the food, do set the
table, complete with Hag-
adahs, as far ahead as pos-
sible.
I can't guarantee that
some last-minute crisis won't
come up. But with all the food
safely prepared, you're cer-
tainly way ahead.
Enjoy a Happy Passover!
MENU
Charoset
Matzot
Wine
Chicken Soup and
Knaidlach
Sweet n' Sour Salmon
Tidbits on Lettuce
B'Roasted Turkey
Parsnip Fritters
Apple-Walnut Kugel
Crisp Green Salad,
Vinaigrette Dressing
Melon and Star Fruit
Salad
Lemon Puffs
CHAROSET
This recipe combines
Ashkenazi and Sephardic
tradition with both fresh and
dried fruits.
1/2 cup walnuts
2 apples, unpeeled, cored
and cut in chunks
6 dates, pitted and
halved
6 prunes, pitted