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March 08, 1991 - Image 88

Resource type:
Text
Publication:
The Detroit Jewish News, 1991-03-08

Disclaimer: Computer generated plain text may have errors. Read more about this.

Warelunise•

•Ihilic Food

ORCHARD 12 PLAZA
27885 ORCHARD LAKE RD. AT 12 MILE

553-2165

STROH'S REGULAR BORDEN'S FAT FREE
FROZEN DESSERT
ICE CREAM

STROH'S LITE
ICE CREAM

50' OFF1/2

Gallon

Coupon

Coupon

TURKISH
APRICOTS

DARK
RAISINS

Exp. 3/15/91

Exp. 3/15/91

$1.59..

79c

Coupon

79 C ib.

$ 2.49

Exp. 3/15/91

Exp. 3/15/91

°
U
0

Exp. 3/15/91

Coupon

$ t99 lb.

$ 2.49 lb.

Exp. 3/15/91

Exp. 3/15/91

Coupon

Coupon

OATS

CADILLAC
COFFEE

MIXED
NUTS

Rolled & Quick

Exp. 3/15/91

Exp. 3/15/91

3/15/91

29'

lb. 50'OFF.. $2.99..

10% OFF o

ON ANY PURCHASE

Excluding Sole Items

Expires 3/15/91

Coupon

Coupon

C

N

Cholesterol Free
/2 Gallon

ORIENTAL RICE EDA SUGARFREE
HARD CANDY
SNACK MIX
Assorted Flavo

lb.

PEARSON
WHOLE
NIPS
POPPYSEEDS

C

50' OFF 1

Gallon

Exp. 3/15/91

Exp. 3/15/91

Coupon

Coupon

Coupon

Coupon

50' OFF1/2

Mon.-Sot.
9-9
Sun.

WE HONOR
ALL OTHER COMPETITOR
COUPONS

U
P

Coupon

Coupon

CARAMEL
CORN

0

N

OATDRAN

99

49c

lb.

Exp. 3/15/91

Exp. 3/15/91

TRADITIONAL
FOR PASSOVER

PA,S,S0

P

ADDITIONAL
FOR PASSOVER

r

250
0.1411
4
Manischewit

SAVE 250

25C1

Manischewitz Tomato & Basil Quiche Mix

Retailer: One coupon per purchase of product indi-
cated. Consumer to pay sales tax. Cash value 1/200.
The B. Manischewitz Company reimburses you for the
face value plus 8C handing if submitted in compliance

with Manischewitz's Coupon Redemption Policy. Good
only in the U.S.A. For free copy and/or coupon redemp-
tion send to: The B. Manischewitz Company, Box 484A,
Jersey City, New Jersey 07303-0484.

COUPON EXPIRES APRIL 4, 1991

250

Manischewitz®

QUALITY JEWISH FOODS SINCE 5649

250

Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354-6060

88

FRIDAY, MARCH 8, 1991

lb.

Dishes To Accompany
Passover Meals

Whatever you serve for the
entree of your Passover seder,
you might be looking for some
new dishes to serve as ap-
petizers and accompani-
ments. The following will do
quite nicely. All recipes are
from the cookbook, Some-
thing Different for Passover, by
Zell J. Schulman.

BAKED GEFILTE FISH
LOAF
2 pounds fish fillets
(mixed whitefish and
pike)
2 onions, cut in quarters
1 carrot, cut into 2-inch
pieces
2 eggs
1 /2 cup cold water
1 tablespoon sugar
1 teaspoon oil
1/2 teaspoon salt
1 /4 teaspoon white pepper
1 green pepper, sliced
into rings
Processor:
1. Preheat oven to 350F.
Grease a microwave-safe loaf
pan (8" x 4" x 3") with melted
margarine.
2. Insert metal blade. Place
fish in work bowl and process
for 20 seconds. Add onions
and carrot, and process 25 to
30 seconds. Add eggs, water,
sugar, oil, salt, and pepper;
process for 15 seconds, scrap-
ing down sides of bowl as
necessary.
3. Place green pepper rings
on bottom of pan and spread
with fish mixture. Bake un-
covered 45 minutes to 1 hour.
Remove loaf from pan by
turning upside down over a
platter. Serve hot or cold.
Serves 6 to 8.
PINEAPPLE
UPSIDE-DOWN KUGEL
6 large eggs
1 /4 cup milk
5 egg matzot
1 /4 cup butter or
margarine, softened
3 /4 cup brown sugar
(divided)
8 slices canned
pineapple, well
drained
1 /4 cup melted butter or
margarine
lh teaspoon salt
1 /2 teaspoon cinnamon
Pinch of ginger
Juice and grated peel of
1 lemon
1 /2 cup chopped nuts
1 /2 cup chopped dried
fruits (apricots,
peaches, pears)
1 /2 cup raisins
Processor:
1. Preheat oven to 350F.
Beat 3 eggs and combine with
1 /4 cup milk. Break matzot in-

to small pieces and soak in
this mixture.
2. Grease a 9-inch square
or 2-quart baking pan with
butter, and sprinkle with Y4
cup brown sugar. Cut pine-
apple slices in half and place
on sugar.
3. Insert metal blade. Place
3 eggs, melted butter, 1/2 cup
sugar, salt, cinnamon, ginger,
lemon juice, and lemon peel
in work bowl. Process 15 sec.,
scraping down sides as neces-
sary. Add nuts, matzot mix-
ture, and milk. Pulse 1 or 2
times. Remove to a bowl.
4. Fold in dried fruit &
raisins. Transfer to pan, and
bake 45-50 min. until set &
golden. Let stand 5 min. Loos-
en all around with spatula &
invert over serving dish.
Conventional:
In step 3, beat 3 eggs,
melted margarine, 3 /2 cup
sugar, salt, cinnamon, ginger,
lemon juice, and grated rind
with an electric mixer.
Serves 6 to 8.

SPINACH-VEGETABLE
SQUARES
3 large carrots
10-ounce package frozen
spinach, thawed
1 medium onion, cut in
quarters
2 medium green peppers,
cut in quarters
2 stalks celery, cut into
2-inch pieces
1 cup bouillon (beef,
vegetable, or chicken)
3 eggs
3 /4 cup matzah meal
Salt and pepper to taste
Processor:
1. Preheat oven to 350F.
Grease an 8-inch square pan.
2. Insert grater blade.
Grate carrots and set aside.
3. Insert metal blade. Chop
spinach, onion, green pepper,
and celery with 2 pulses.
Place in a 2-quart saucepan.
Add grated carrots and bouil-
lon. Cook over medium heat
for 15-20 minutes until vege-
tables are soft and liquid is
reduced to 'Xi cup.
4. Place eggs and matzah
meal in work bowl and pro-
cess for 30 seconds. Stir into
cooked vegetables. Season
with salt and pepper. Spread
mixture evenly in baking
pan. Bake, uncovered, for 45
minutes. Cut into squares.
Conventional:
Follow processor instruc-
tions, chopping and grating
vegetables by hand. In step 4,
beat together eggs and mat-
zah meal with rotary or elec-
tric mixer until eggs are
frothy.
Serves 9.



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