I COOKING I WE ACCEPT ALL BULK FOOD • STORE COUPONS FRUITS & NUTS FOR PASSOVER SAVE Celebrate Passover With Greek Recipes WEST BLOOMFIELD STORE ONLY EXTRA FANCY MIXED NUTS No Peanuts GOOD ONLY AT WEST BLOOMFIELD STORE $2.99 lb. 6718 ORCHARD LAKE RD West Bloomfield Plaza Mon.-Thurs. 8-10 Fri. & Sat. 8-1 1 Sun. 9-10 Special to The Jewish News Limit 2 lbs. With Additional Purchase • Expires 4-12-90 • JN AMERICAN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY CALIFORNIA NATURAL EXTRA FANCY WALNUTS .-1& _ '6 I MIXED FRUIT "11 FOR COMPOTE $1.99.. 1069 lb. Limit 2 lbs. • Expires 4 12 90 A ERICAN BULK FOOD COUPON r 1 DANIEL ROGOV - 40 1 sirao so ,Z.Limit 2 lbs. • Expires 4-12-90 • JN - AMERICAN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY JOYVA SESAME CRUNCH WRAPPED CANDY I .;4d 43 : 1 4"4 r $ 1 I/ 2 9 lb. Limit 2 lbs. • Expires 4-12-90 • ■ ,4 GROUND CINNAMON 1CY oz. JN AMERICAN BULK FOOD COUPON Limit 2 lbs. • Expires 4 12 90 • JN - - AMERICAN BULK FOOD COUPON Start with the best! Every Empire Kosher fryer chicken is grown slowly with extra time and care, without artificial ingredients, growth stimulants or hormones. Only completely healthy chickens and d turkeys pass our stringent dual inspection system. That's reassurring to know when you're deciding which chicken to serve your family. With Empire Kosher, you're getting the very best chicken available, naturally. Empire Kosher: It's worth looking for! Choose Your Chicken: * Pullet: young chicken, superb for soup * Fowl: fabulous for fricassees, stews, soup * Roaster. Roast whole for rave reviews * Rock Cornish: young broiler, use cut up or whole * Frying Chicken: Roast whole or use cut up, most versatile. 1990 Empire KOSHER POULTRY 1-800-EMPIRE-4 BAGEL DELI & PRODUCE CO. 6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851.9666 OPEN MON. THRU SAT. 9 TO 6 SUNDAY 8 TO 3 ORDER NOW YOUR KOSHER FOR PASSOVER SMOKED FISH (TRAYS) EAT SMOKED FISH — LIVE LONGER 92 FRIDAY, APRIL 6, 1990 W ith the approach of Passover, Israelis, like Jews the world over, prepare for an onslaught of matzah. Let it be clearly understood that there is ab- solutely nothing wrong with such delights as matzah brie, matzah dumplings, matzah kugel or matzah meal pan- cakes but after two or three days of such a diet the palate, stomach and digestive regions begin to rebel. There is simply a limit to the amount of matzot even the most devout men and women can ingest. One of the joys of living is that immigrants from all over the world have brought with them a host of marvelous dishes, many of which, even though they contain only the vaguest traces of matzot, are designed especially for the ad- vent of Passover. Such treats, whether from Jewish homes in Morocco or Ethiopia, Uru- guay or Greece, will satisfy the most rigorous standards of tradition. They also meet the highest standards of truly fine cuisine. I always look forward to din- ing with the Kazantizis fami- ly in Tel Aviv. Although Nikos and Ioanna both grew up in the Greek port city of Salonika, they met only by chance after they had come to Israel. After 25 years to- gether, they continue to prize the cooking of their parents. Both are superb cooks and the following dishes were served during a festive Pass- over dinner several years ago. Even though the dinner was marvelous, I am still not cer- tain whether it was the delight of the meal or the beauty of the three daughters of the house that charmed me most. MARINATED ONIONS 1 lb (450 gr) baby onions 1 /2 cup each dry white wine and olive oil 12-16 whole peppercorns juice of 1 large lemon 1 bay leaf, crumbled 1 tsp salt With a sharp knife, make a cross on top and bottom of each onion. In a saucepan combine the oil, wine, lemon juice, salt, peppercorns, bay leaf and i/2 cup of water. Bring to a boil, reduce the flame and simmer gently for about 5 minutes. Add the onions, cover loosely and cook over a low flame un- til tender (about 30 minutes). Remove from the flame and let cool about 1 /2 hour or longer before serving with 1/2 cup of the pan fluids. EGG AND LEMON SOUP 6 cups chicken stock 3-4 tbs lemon juice 3 eggs salt and white pepper to taste matzah balls for serving (optional) Bring the stock to a boil. Cover the saucepan lightly and simmer gently for 15 minutes. In a small bowl beat the eggs until thickened and then beat in the lemon juice. Slow- ly add a cup of the hot stock to the egg mixture, stirring constantly during the adding. Stir this mixture slowly into the remaining stock, and con- tinue cooking, uncovered, just below a simmer, beating con- stantly until the soup is smooth and somewhat thick- ened. Do not allow to boil. Season to taste with salt and pepper and serve immediate- ly in pre-warmed soup bowls. APRICOT STUFFED LAMB SHOULDER 1 lamb shoulder, about 41/2 lbs (2 kilos), boned and with a pocket cut in 3 tbs oil 1 tbs brown sugar 1 tsp salt 1/2 tsp black pepper, coarsely ground flour for dusting For the stuffing: 1 cup dry apricots 4 matzot, crumbled 1 /4 cup margarine 1 medium onion, chopped finely 1 egg, lightly beaten rind of 1/2 lemon, grated % tsp salt dash of pepper For the gravy: 2 tsp matzah-meal, potato starch or cornstarch 11/2 cups beef stock, at room temperature salt and pepper to taste. Make the stuffing by crumbling the matzot into a large bowl. To this add 2 /3 cup of the liquids in which the apricots soaked and let stand. In a skillet melt the margarine and in this saute the onion until golden. Add the seasonings and egg to the matzot mixture and then add this to the onions in the pan. Cook over a low flame, stir- ring, until the matzot starts to brown and starts to dry. Chop the apricots coarsely Continued on Page 94