FOOD
BAGEL DELI & PRODUCE CO.
851.9666
•
6088 W. MAPLE AT FARMINGTON RD.
EAT M • KE F H—LIVE BETTER
F R E E
Gourmet Passover
Continued from Page 78
OPEN MON THRU SAT 9-6
OPEN
CROWN ROAST OF
VEAL WITH BROCCOLI
8-rib rack of veal; about
8 pounds
garlic powder, salt and
pepper
Have the butcher trim the
veal, french the bones and tie
the rack into a crown roast.
Ask him to tell you the
trimmed weight for your
proper cooking time. Cover
the exposed bones with foil to
prevent them from charring.
Season the roast generously
with salt, pepper and garlic
powder. Roast the meat on a
rack in a baking pan in a very
hot oven, 450 degrees for 15
minutes. Reduce the heat to
350 degrees and roast the
meat for 20 minutes per
pound (trimmed weight), or
until a meat thermometer
registers 175 degrees. Remove
and discard the foil; transfer
the roast to a heated platter
and let it stand 15 minutes.
Fill the cavity of the roast
with some of the broccoli and
mushrooms; surround the
roast with the remaining
broccoli and mushrooms.
Serves six.
HAND CUT NOVA LOX
BUY 'A La OR MORE
GET '/. La FREE
FRESH SMOKED
BUMBLE BEE
LAKE SUPERIOR
LARGE WHITEFISH
TUNA
SOLID WHITE MEAT
WATER
OR
OIL
$ 4 9 9 lb.
$ 1 25 can
LIMIT 6
FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX
: •
TrTV
a.
•
1
r Warehouse
litzlic Food
553-2165
STROH'S REGULAR BORDEN'S FAT FREE
FROZEN DESSERT
ICE CREAM
STROH'S LITE
ICE CREAM
Gallon
JUMBO
CASHEWS
$3.99
Coupon
ALL
PRETZELS
99'
lb.
Coupon
5 C oz./80 4 1b. $ 2.49
C
0
P P
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MEDJOOL
DATES
$
Coupon
CADILLAC
COFFEE
CALIFORNI
PISTACHIOS
Exp. 3/8/91
Exp. 3/8/91
C
10% OFF 0 U
ON ANY PURCHASE
Excluding Sole Items
P
0
N
2.79 lb.
Exp. 3/8/91
Exp. 3/8/91
'b. 50' OFF.. $2.49,b.
Exp. 3/8/91
Expires 3/8/91
Coupon
$ le99 lb.
Coupon
Cholesterol Free
1 /2 Gallon
Exp. 3/8/91
ORIENTAL RICE
SNACK MIX
lb.
PEARSON
WHOLE
NIPS
POPPYSEEDS
Exp. 3/8/91
50' OFF
Gallon
Coupon
Exp. 3/8/91
Exp. 3/8/91
Coupon
50' OFF.,
Exp. 3/8/91
Exp. 3/8/91
Coupon
Coupon
Coupon
Coupon
50' OFF%
Mon.-Sat.
9-9
sun.
11-6
WE HONOR
ALL OTHER COMPETITOR
COUPONS
ORCHARD 12 PLAZA
27885 ORCHARD LAKE RD. AT 12 MILE
Coupon
Coupon
OATS
Rolled & Quick
29'
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CARAMEL
CORN
VOORTMAN
COOKIES
Exp. 3/8/91
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99 C
99 4
lb.
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3/8/91
BROCCOLI AND
MUSHROOMS
2 pounds broccoli, stems
removed; separated
into flowerettes
1 /2 pound mushrooms, cut
into 1/4-inch slices
6 tablespoons margarine
1 /4 cup lemon juice
Reserve broccoli stems to
slice in a salad another day.
Arrange flowerettes in a vege-
table steamer. Set the steam-
er in a large saucepan over
1-inch boiling salted water;
steam the broccoli, partially
covered, for 8 to 10 minutes,
or until it is just tender. In a
small saucepan, combine
mushrooms, margarine,
lemon juice, salt and pepper.
Sweat them over medium
heat, covered with an oiled
round of wax paper and the
lid, for 5 to 7 minutes, or un-
til they are tender. In a large
bowl, toss the broccoli with
the mushrooms and the cook-
ing liquid; add margarine,
salt and pepper to taste.
TZIMMES
2 16-ounce cans sweet
potatoes or yams
1 pound pitted prunes
2 16-ounce cans tiny
whole carrots,
drained
dash of salt
1 /2 cup brown sugar
1 16-ounce can pineapple
chunks, drained;
reserve juice
Arrange potatoes, prunes,
carrots and pineapple in a
baking dish. Sprinkle with
salt and sugar. Pour juice
from pineapple over all. Bake
in a 400-degree oven for 30
minutes or until bubbly hot.
Baste several times with
juices. Matzah balls may be
stirred in if desired.
NUT COOKIES
6 large eggs, separated,
at room temperature
1 1/4 cups sugar
31/2 cups finely chopped
pecans
Line the bottom of a 9-inch
square pan with parchment
paper. In a mixing bowl using
an electric beater, beat egg
yolks until thick, about 5
minutes. Gradually add su-
gar, beating until thickened,
about 10 minutes. Stir in
nuts. In another bowl, using
clean beaters, beat egg whites
until stiff but not dry, 3 to 5
minutes. Fold whites into nut
mixture, which will be very
stiff. Spoon into pan; spread
evenly. Bake 1 hour at 325
degrees. Run sharp knife
around outer edge of cookies.
Cool 10 minutes in pan; in-
vert onto cutting board.
Remove paper. Cool complete-
ly. Cut into squares or
triangles. Chill or store in air-
tight tin.
CHOCOLATE SOUFFLE
CAKE
8 ounces semi-sweet
chocolate
8 ounces unsweetened
chocolate
1 cup unsalted butter, or
margarine, cut up
1 /4 cup orange-flavored
liqueur
9 large eggs, separated,
at room temperature
3 /4 cup sugar
Lightly grease the bottom
of a 10-inch spring-form pan
and line with parchment
paper. Grease and dust with
potato starch the paper and
sides of the pan.
Melt chocolate and butter;
cool to lukewarm. Stir in li-
queur. In a mixing bowl,
using an electric beater, beat
egg yolks and sugar until
thick and mixture forms rib-
bon when beaters are lifted.
Carefully fold in chocolate. In
another bowl, using clean
beaters, beat egg whites until
soft peaks form. Gently fold
whites in three batches into
chocolate mixture until
blended. Pour into prepared
pan. Bake 25 minutes in a
350- degree oven until cake is
barely set in the center. Cool;
refrigerate overnight. Let
stand 30 minutes at room
temperature before serving.
Sprinkle with powdered
sugar and dollops of whipped
non-dairy topping.
❑