FOOD liulic Fool Warehouse ORCHARD 12 PLAZA 27885 ORCHARD LAKE RD. AT 12 MILE Mon.-Sat. 9-9 Sun. 11-6 553-2165 Coupon Coupon STROH'S LITE ICE CREAM 50' OFF v2 STROH'S REGULAR BORDEN'S FAT FREE ICE CREAM FROZEN DESSERT Gallon Exp. 3/22/91 Coupon DARK RAISINS 79 4 C 0 U P 0 O Excluding Sole Items Expires 3/22/91 .40"4 • A • ++ Coupon $ lb . Coupon _ Exp. 3/22/91 2 .49 lb. Exp. 3/22/91 Coupon BRIDGE MIX OFF ON ANY PURCHASE N 39 4 2.491b. $1.79 lb. Exp. 3/22/91 410 Exp. 3/22/91 Exp. 3/22/91 PEARSON NIPS Cholesterol Free 1/2 Gallon YELLOW & GREEN EDA SUGARFREE HARD CANDY SPLIT PEAS Assorted Flavo lb. Coupon $ Exp. 3/22/91 50' OFF Gallon Coupon Exp. 3/22/91 Coupon 79' lb. 50' OFF v2 Exp. 3/22/91 ASSORTED KOSHER CANDY FOR PASSOVER WHOLE POPPYSEEDS Coupon Coupon CASHEW PIECES Rolled & Quick $1.99 lb. 29%. OATS Exp. 3/22/91 3/22/91 C 0 U P Coupon Coupon YOGURT RAISINS & PEANUTS WHITE RICE 0 $4.291b. N Exp. 3/22/91 Short & Long 39 4 lb. Exp. 3/22/91 .4 % • • * .* ••• * * **• " • ** -** • • •• • •••• •••• • • •• • • - ••• • • * • • • • • • • •• 406 401, •• • •• • • " **** ••• ••• ••• Palate Pleasers For Passover • ••• • • • $ • • S . • 4. • • Best's Kosher a assover Tieddition Since 1886 Weight Watchers, Inc., has provided the following Passover recipes: • • • • • • I • I • I )(4 1 I 41 ••• •• • • • ••• • • •411±0 ■ • • •• • • •• ••+• • • •••• • •• • ••• :* • • •+4C•-••• •. • • • • ••••:• • 1.■ • • • ••••• • • • • •• • ••• • • 4 3, +.4 ":• • • • •4 Advertising in The Jewish News Gets Results Place Your Ad Today, Call 354-6060 90 FRIDAY, MARCH 15, 1991 CABBAGE-CHEESE GNOCCHI WITH SWEET AND SOUR SAUCE Makes 4 servings, 8 gnocchi each 1 tablespoon plus 1 teaspoon vegetable oil, divided 1 1/2 cups finely chopped green cabbage 1 cup finely chopped onion, divided 2 small garlic cloves, minced, divided 2 1/4 ounces grated Parmesan cheese 3 tablespoons potato starch 1 /2 teaspoon ground nutmeg 1 egg 1 cup part-skim ricotta cheese 2 teaspoons mustard 1 /2 cup chopped green bell pepper 11/2 cups canned whole tomatoes (reserve liquid), chopped cup golden raisins, plumped and drained 3 tablespoons duck sauce 1 teaspoon apple cider vinegar Garnish: basil leaves In 5-quart saucepot or Dutch oven, bring 4 quarts water to a boil. In 9-inch nonstick skillet heat 2 tablespoons oil; add cabbage, 1/2 cup onion, and half of the garlic and cook over medium-high heat, stir- ring frequently, until cabbage is wilted and moisture has evaporated, 4 to 5 minutes. Set aside and let cool. In medium mixing bowl combine Parmesan cheese, potato starch, and nutmeg; set aside. Using a fork, in separate medium mixing bowl lightly beat egg; add ricotta cheese and stir to com- bine. Add ricotta cheese mix- ture and cabbage mixture to Parmesan cheese mixture and stir to thoroughly combine. Drop mixture by level table- spoonsful into boiling water, making 32 gnocchi (gnocchi will sink to bottom of pot). Let cook until gnocchi rise to sur- face of water; cook 1 minute longer. Using a slotted spoon, transfer gnocchi to serving platter; keep warm. In 9-inch skillet heat re- maining oil; add remaining 1/2 cup onion, remaining garlic, and the pepper and cook un- til pepper is tender-crisp, 2 to 3 minutes. Stir in tomatoes with reserved liquid and bring mixture to a boil. Reduce heat to low; stir in raisins, duck sauce, and vinegar and let simmer for 5 minutes. Spoon over gnocchi. Garnish with basil.