• OPEN EVERYDAY 7 a.m. to 11 p.m. WE ACCEPT ALL BULK FOOD STORE COUPONS OPEN 7 a.m. TO MIDNIGHT SATURDAYS WEST BLOOMFIELD STORE ONLY SAVE 1 WEST BLOOMFIELD STORE ONLY ONE POUND I A MasterCard 6698 ORCHARD LAKE RD WITH PURCHASE OF ONE POUND West Bloomfield Plaza 737.1610 Limit 2 lbs. • Expires 3-9-91 • JN • :11111:4i•I*1•10110111' • k mu% WEST BLOOMFIELD STORE ONLY CREAMY MUENSTER CHEESE $1.59 REDUCED CALORIE BREAD' I 794 • Limit 2 • Expires 3-9-91 • JN JN, WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY 69° LOW CALORIE CANDY ALL FLAVORS t1 r $1.99 Dozen AMERICAN BULK FOOD COUPON U. AMERI AN BULK FOOD COUPON DARK OAT BRAN i " i RAISINS i HI FIBER I 4s 41-, s ir e , AMERI 1 1 5 C WEST BLOOMFIELD STORE ONLY 1 I GROUND I j CINNAMON I lb. I Limit 2 lbs. • Expires 3-9-91 • JN lb. I Limit 2 lbs. • Expires 3-9-91 • JN lb. aLimit 2 lbs. • Expires 3-9-91 • JN WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY 1 p 1 1 • . mm Limit 1 • Expires 3-9-91 • JN e T AMERICAN BULK FOOD COUPON AMERICAN BULK FOOD COUPON Grade AA Special to The Jewish News Limit 2 lbs. Expires 3-9-91 JN ROSEN'S ; EXTRA LARGE EGGS i 1 I AMERICAN BULK FOOD COUPON HAMILTON NAOMI ARBIT lb. WEST BLOOMFIELD STORE ONLY lb. Limit 2 Pkgs. • Expires 3-9-91 • Add A Gourmet Touch To Passover Dinner N i590 CHOCOLATE ALMONDS WE ACCEPT SPICE DROPS I I 0 I Ounce I Limit 2 lb. • Expires 3-9-91 • JN AMER! AN BULK FOOD COUPON AN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY LIEBFRAUMILCH ' G S 2G RICE .17 A7 1 I MELTING CHOCOLATE $1.49.1 $2.99 7,5A1 14- 4 1. MERCKIN'S WAFERS VON WILHELM • WHITE • BROWN Limit 12 • Expires 3-9-91 AMERICAN BULK FOOD COUPON 41 Vde - ' wk.). 91h Limit 2 lbs. • Expires 3-9-91_, AMERI AN BULK FOOD COUP?: t ' Limit 2 lbs. • Expires 3-9-91 AMERI AN BULK FOOD COUPON the GOOD FOOD CO. 74 W. Maple at Livernois Troy • 362-0886 33521 W. 8 Mile Livonia • 477-7440 The Largest DISCOUNT Natural Foods Market in the Midwest Rugelach Trays For All Occasions A large assortment to choose from Now Carrying Ruggie Brittle 681-8060 3375 Orchard Lake Road At Commerce Road West Bloomfield, MI 48033 !To Coinbv AA 1001 We Have Everyday LOW PRICES on Major Brands of Diet Formulas & Vitamins plus Low-Fat & Low-Calorie Deli foods... stop in today! OPEN: Mon-Sat 9-9 • Sun 10-6 radition is important in the Jewish kitchen, especially at Passover time, the oldest and the most cherished of the holidays. At the Seder dinner, foods and wine are used symbolically as the biblical story of the Ex- odus is retold. Recipes for foods served for the dinner and the days fol- lowing may be passed from generation to generation, but there is always room for new dishes that carry on the tra- dition. THREE-FRUIT HAROSETH 2 pears, cored 2 apples, cored 2 bananas 1/2 cup chopped walnuts 1 /4 cup orange marmalade 1 /2 teaspoon cinnamon 1 /4 cup orange juice 1 tablespoon lemon juice In a food processor or by hand, chop all ingredients until well combined. Chill and store in the refrigerator. Makes 4 cups. GEFILTE FISH IN A LOAF 2 pounds whitefish fillets or other firm white fish 2 medium onions chopped 1 whole egg 2 egg whites 1 /2 cup cold water 1 teaspoon vegetable oil 1 large carrot, grated 1 /2 scant cup matzah meal 1 teaspoon sugar 1 /2 teaspoon salt and white pepper to taste 1 /2 teaspoon nutmeg; optional Grind fish and onion in a meat grinder or food proces- sor. In a large mixing bowl, beat eggs slightly. Add water, fish mixture, oil, grated car- rot, matzah meal, sugar, salt and pepper; mix until well combined. Spoon mixture into a non-stick sprayed or lightly oiled 9 by 5 by 3-inch loaf pan. Bake in a 350 degree oven for 1 hour. Cool in pan. Turn out and refrigerate covered. Slice and serve with horseradish. Serves six to eight. CHICKEN SOUP 3-4 pound soup chicken or hen Naomi Arbit is the author of seven cookbooks. Jewish Telegraphic Agency, 1991. 2-3 pounds chicken necks, backs and wings 5 quarts water 1 tablespoon salt 2 large onions, peeled, each studded with 3 cloves 3 carrots 3 ribs celery with leaves 1 parsley root 1 parsnip sprigs of parsley dash of sugar and white pepper Place chicken and chicken parts in a stock pot; add water, salt and onions. Place over medium heat; bring just to a boil. Skim grey foam from top. Add remaining ingre- dients. Turn down heat so that liquid barely simmers. Partially cover pot and allow to cook gently for 3 to 3 1/2 hours. Strain stock. Taste and correct seasonings if desired. Cool and chill overnight. When cold, remove layer of fat. Reheat to serve with matzah balls. MATZAH BALLS 6 eggs 1 cup matzah meal ih teaspoon salt; dash of white pepper In a small mixing bowl, beat eggs with a whisk until frothy. Pour in meal, salt and pepper; whisk well together. Chill in the refrigerator for 1 hour. Moisten hands with cold water and shape mixture into walnut-sized balls. Drop into gently boiling water, flavored with instant chicken bouillon. Reduce heat, cover and simmer 45 minutes. Transfer with a slotted spoon to chicken soup. NON-CHOLESTEROL MATZAH BALLS 1 cup matzah meal 2 teaspoons salt 1 carton egg substitute (defrosted) 4 tablespoons margarine, melted 4 tablespoons cold water In a small mixing bowl, combine meal, salt and egg substitute; mix well. Add margarine and water, stirring well. Cover and chill in the refrigerator for several hours or overnight. Moisten hands in cold water; shape mixture into walnut sized balls. Drop into gently boiling water flav- ored with instant chicken bouillon. Reduce heat, cover and simmer 45 minutes. Transfer with a slotted spoon to heated chicken soup. Continued on Page 80