COOKING t Generations t Minutes WOW quality kos selections, Bartenura, Gamla "---„ and Baron Herzog wines • have all been awarded gold medals and have been rated and recommended by America's most revered wine critics. And, of course, Kedem's New York State Concord is the wine that's not just special... but a LIVING TRADITION. So take a few minutes. Visit your local wine merchant, and get to know the Herzog Family. After all, you couldn't pick a better time—or wine. 116.1 Sucr.rmal ••••70 , • t BARON HERZOG/CALIFORNIA. BARTENURA/ITALY. M&G SELECTIONS/FRANCE. GAMLA/GOLAN HEIGHTS, ISRAEL, AND NEW YORK'S OWN, KEDEM SELECTIONS. PRE SEASON SALE Newport P.V.C. 4 Chairs 37 x 54 Oval Table BABY FOOD THAT'S GOOD FOR YOUR BABY $49995 (2 colors available) Delta Chair White leather on white frame or black leather on chrome frame Sitting Pretty Handmade - Steamed FROZEN to stay fresh Call 421-0085 Evergreen Plaza 19747 W 12 Mile, Southfield 552-8850 for a store near you HRS: Mon.-Sat. 10-6 • Thurs. 10-7 home delivery available • MEMBER M.T.E. • VISA, M.C. • CORPORATE RATES AND BILLING N ov "HOME OF THE SUPERCRUISER" SERVING ALL OF SOUTHEASTERN MICHIGAN • Reserve earl for PROM and WEDDING season • 2 5 % OFF ALL PRE-WEDDING FUNCTIONS When you reserve any one of our limousines for your wedding *Certain restrictions apply 88 FRIDAY, APRIL 6, 1990 J. R. LIMOSINE SERVICE 24 hour short notice service (313) 477-1630 . CONCERTITHEATERI SPORTING EVENT THEATER STRETCH LIMO $ 160 SUPERCRUISER $ 220 'certain restrictions apply The Seders Continued from preceding page 1 large carrot, scraped and sliced 2 stalks celery, cut in 3-inch lengths 1 bulb fennel, cut in chunks 4 cups water 2 cups apple juice 1 cup dry white wine Preheat oven to 375 degrees. Place turkey in large roasting pan. Sprinkle cavity with salt and pepper and stuff with carrot, celery and fennel. In large bowl, mix together remaining ingredients and pour over turkey in roasting pan. Roast in preheated oven for 4 hours or until cooked (in- sert skewer into thigh and juices should run clear). Baste often. Serves 12 to 14. Note: If browning too quick- ly, cover lightly with foil. Also, this cooking liquid is very flavorful. Pass some as gravy and use the rest for a soup base. PARSNIP FRITTERS 4 large parsnips (about 11/2 pounds), peeled and sliced boiling water 4 eggs 3 tablespoons melted margarine 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon pepper 1/3 cup green onions, chopped 2/3 cup potato starch 1 cup matzah meal oil for frying Place parsnips in medium saucepan with about 2 cups boiling water. Cook for 10 minutes or until tender. Drain well, mash and cool slightly. Turn into a bowl and add eggs, margarine, sugar, salt, pepper and onions. Mix well. Stir in potato starch and matzah meal. Mixture should be stiff enough to drop from a spoon. Add a little extra matzah meal if needed. Pour enough oil into a large skillet to about Y4 inch deep. Drop tablespoonfuls mixture into hot oil. Cook on both sides for 3 to 4 minutes until cooked and nicely browned. Serves 8 to 10. APPLE-WALNUT KUGEL 6 matzot 4 eggs 1/2 cup sugar 2 apples, unpeeled, cored and thinly sliced 1 cup walnuts, coarsely chopped 1 teaspoon ground cinnamon 1 teaspoon ground ginger 2 tablespoons margarine 1/3 cup fruit preserves (such as apricot), melted Preheat oven to 350 degrees. Grease an 8x8x2 inch baking dish. Soak mat- zot until soft. Squeeze as much water out as possible. Place in a bowl and add eggs, sugar, apples, walnuts, cin- namon and ginger. Mix well and pour into prepared bak- ing dish. Dot with margarine and bake in preheated oven for 45 minutes or until cook- ed in center. Brush with melted preserves to glaze. Serve warm. Note: Make up to 3 days ahead and reheat, covered, in 350F oven for 20 to 30 min- utes. LEMON PUFFS 1 cup water 1/2 cup oil 1 cup matzah cake meal 4 eggs Filling: juice and grated rind of 1 1/2 lemons 3 eggs 3/4 cup sugar 4 tablespoons margarine, melted 2 ozs chocolate, melted Prepare puffs: Preheat oven to 450 degrees. Lightly grease a large baking sheet. In a medium-sized saucepan, bring water and oil to a boil. Remove pan from heat and add matzah cake meal. Stir briskly with wooden spoon, until smooth and blended. Add eggs, one at a time, beating well after each addi- tion. Drop rounded tables- poonfuls of dough onto prepared baking sheet, about 2 inches apart. Bake in preheated oven for 10 minutes. Lower heat to 400 degrees and bake 15 to 20 minutes longer until puffed and nicely browned. Cool completely before storing. Prepare filling: Pour lemon juice and rind, eggs and sugar into blender jar. Whirl for 8 to 10 seconds. With motor and cover on, pour melted margar- ine through opening in cover. Transfer mixture into sauce- pan and cook over medium heat until thick, stirring con- stantly. Cool. To assemble: Break open each puff and remove any damp dough. Fill with lemon filling, replace top. Drizzle with melted chocolate. Makes 10 to 12 puffs. ❑ © 1990 Ethel G. Hofman. All Rights Reserved.