FOOD uality and Value for Passover Palate Pleasers CN Continued from preceding page N 77 / d ous, versatile Empire Kosher uncook e d poultry is all "Kosher for Passover," produced under the most exacting standards for this special holiday and all year round. It's Passover quality, Empire value. Making meals for Passover can be a challenge. But with Empire Kosher,you can enjoy lean turkey burgers (without the bun), moist and tender turkey breast, a succulent roasting cr chicken, or elegant chicken breast cutlets for Passover too. Specially made for Passover use are favorite items such as barbecue whole chicken and turkey, ground raw turkey and cooked deli turkey breasts. ft's so easy, and so delicious to prepare for Passover the Empire Kosher way! Questions or comments? Call Empire's toll-free Consumer Hotline 1-800-EMPIRE-4 Monday-Thursday 8 a.m. till 5 p.m.; Friday till 3 p.m. The Ultimate Specialty Day Camp for Children through 9 Years Old! 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AY CAMP, INC Two Great Camp Locations in West Bloomfield • 661-3630 es% 92 FRIDAY, MARCH 15, 1991 1 tablespoon plus 1 teaspoon margarine, melted Arrange a sheet of wax paper over bottom and up sides of an 8x8x2-inch nonstick baking pan, letting excess paper hang over edges of pan. Preheat oven to 400 degrees F. On sheet of wax paper sift together matzah cake meal and potato starch; set aside. Using mixture on medium speed, in large mixing bowl beat eggs until frothy. Gradually add granulated sugar and beat on high speed until mixture is thick and lemon colored. Fold in cake meal mixture. Transfer batter to prepared pan. Sprinkle chocolate chips evenly over batter. In small bowl combine almonds, brown sugar, and cinnamon, stirring to combine; stir in margarine. Sprinkle evenly over choco- late chips. Bake in middle of center oven rack for 10 to 12 minutes (until a toothpick, inserted in center, comes out dry). Let < cake cool in pan for 5 minutes. Holding excess paper, transfer cake to wire rack and let cool completely. Transfer cake to work surface c-.= \' and cut into 8 equal pieces. Each serving provides: 1 < Fat; 1 Protein, 1/4 Bread; 75 Optional Calories Special Cookies For Passover This basic cookie dough, prepared especially for the Passover holiday, can be used in several different ways. Recipes are from Something Different for Passover by food writer Zell J. Schulman. PASSOVER COOKIE DOUGH 1 cup butter or margarine 1 cup sugar 3 eggs 2 cups less 2 tablespoons matzah cake meal 2 tablespoons potato starch 1 /4 teaspoon salt Juice and peel of medium lemon Processor: Insert metal blade. Place butter and sugar into work bowl. Process until creamy (about 60 seconds). Add eggs, cake meal, potato starch, and salt. Pulse several times well mixed. Add lemon juice and peel. Mix well. Use to make recipes that follow. Conventional: Beat butter and sugar in bowl of electric mixer for about 10 minutes until creamy. Add eggs and beat 5 minutes more. Sift cake meal, potato starch, and salt. Add to batter. Mix in lemon juice and peel. Use to make recipes that follow. TOASTED CINNAMON SUGAR SLICES 1 recipe Passover Cookie Dough cup almonds 1/2 cup walnuts Cinnamon-sugar mixture Grind almonds and wal- nuts, and add to dough. Roll into 2-inch loaves. Bake at 350F for 20 to 25 minutes. Slice, sprinkle with cinnamon-sugar mixture, and return to oven. Toast on each side for 5 minutes. Makes about 3 dozen. N BIRDS' NESTS 1 recipe Passover Cookie Dough Cinnamon-sugar mixture Raspberry jam Roll dough into balls, coat with cinnamon-sugar mix- ture, and place balls on greased cookie sheet. Press finger to indent centers, fill with jam, and bake at 350F for 8 to 10 minutes. Makes about 2 dozen. JAM SQUARES 1 recipe Passover Cookie Dough 1 jar (12 oz.) preserves (cherry, apricot, raspberry) 1 /2 cup chopped nuts 1 /2 cup raisins Press half the dough into an 8-inch greased square pan. Add preserves, nuts, and rais- ins. Roll remaining dough between 2 sheets of plastic wrap, and place on top. Bake at 350F for 30 minutes. Cut into squares. Makes 25. N N —N N zN LEMON SQUARES 1 recipe Passover Cookie Dough 4 eggs 2 cups sugar 2 tablespoons potato starch Juice from 2 lemons Confectioners' sugar c= Wet hands and press Cookie Dough into a 9-inch square pan. Bake at 350F for 10 minutes and remove from oven. Combine the eggs, sugar, potato starch, and lemon juice. Pour over baked crust and return to the oven for 30 minutes. Cool, top with confectioners' sugar, and cut into squares. Makes 25. ❑