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March 22, 1991 - Image 60

Resource type:
Text
Publication:
The Detroit Jewish News, 1991-03-22

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

FOOD

COKE or DIET COKE

Whitefir ;fi Fillets

99*,

$3.49
lb.
Manischewitz

2 Liter
dep.
Manischewitz

Matzo Meal

Matzo Crackers

16 Oz $ 1.49
Philadelphia Brand ®

Lb. Box $ 1.49

1

Breakstone @

Cream Cheese

Sour Cream

894

8 Oz.

09

16 Oz. Tub $ 1
Raskin @

Best

Corned Beef
4 oz e•em k $ 21 9
aron erzog

Pickles

.

Concord or Malaga
White
Wine
Zinfandel
nomi$4 ■ 99 750m1$4.99

U.S.DA. Choice

Entrees To Enliven
Passover Dinners

U.S.DA. Choice Standing

Beef Briskets Rib Roast

32 Oz Jar $ 1.59
ran ma earers

Potato Chips

12 Oz. Ba • $ 1.99
Best
Best Jumbo or
Salami 12 Oz. Dinner Franks

$2.29 $3.49 2 .7941.89 A.

12

lb.

1

.b. $

COUNTRY RIDGE QUALITY MARKET

U.S.D.A.
oice Meats
Country Ridge Commons
31102 Haggerty (Haggerty and 14 Mile Rd.)

•111u1k Food

LOTTO IS HERE!

661-9900

Wareh vase •

ORCHARD 12 PLAZA
27885 ORCHARD LAKE RD. AT 12 MILE
553-2165

Mon.-Sat.
9-9
Sun.

Coupon

Coupon

STROH'S LITE
ICE CREAM

Coupon

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

50' OFF1/2 Gallon 50' OFF 1/2 Gallon 50' OFF

Exp. 3/29/91

Kosher for Passover

MANISHEWITZ

Mandel Cuts
Cookies
Candy
Macaroons

Coupon

GO LIGHTLY
Sugorfree Candy

2.99

Exp. 3/29/91

C
0
U
P
0
N

60

lb.

Exp. 3/29/91

Coupon

Cholesterol Free
1 /2 Gallon

Exp. 3/29/91

Coupon

Coupon

YELLOW C7 GREEN EDA SUGARFREE
HARD CANDY
SPLIT PEAS
Assorted Flavo

DARK
RAISINS

79 4 lb.

39c lb.

Exp. 3/29/91

'

Exp. 3/29/91

2.491b.

Exp. 3/29/91

Coupon

Coupon

Coupon

9 Flavors

M & M
ALMONDS

CASHEW
PIECES

COLE'S
GARLIC SPREAD

$ le99 lb.

$ 1.79 8 oz. pkg.

ANN RASKAS
CANDY

$ 1•99 lb.

Exp. 3/29/91

410 % OFF

$

2 • 99 lb.

Exp. 3/29/91

C
0

ON ANY PURCHASE

,Y

Excluding Sole Items

0

Expires 3/29/91

FRIDAY, MARCH 22, 1991

r

N

_

Coupon

Low Cholesterol

Exp. 3/29/91

3/29/91

Coupon

Coupon

YOGURT
RAISINS & PEANUTS

HERSHEY'S
whcc,stecahrarniconceollit

S1.29 lb.

Exp. 3/29/91

$

2.99 lb.

Exp. 3/29/91

If you want to make your
Passover seder and subse-
quent meals during the holi-
day a bit different, here are
two entrees that put a new
spin on traditional recipes.
Both are from Something Dif-
ferent for Passover by Zell J.
Schulman.

CHICKEN BREASTS
WITH MUSHROOM
STUFFING
5 whole chicken breasts,
skinned and boned
2 green onions, cut into
2-inch pieces
1 pound fresh
mushrooms
3 tablespoons pareve
margarine
1 /4 cup matzah farfel
Pinch of cumin
Pinch of turmeric
ih teaspoon salt
1 small piece of ginger
Ph cups chicken broth
1 teaspoon beef broth
mix
% cup apricot preserves
Processor:
1. Cut chicken breasts in
half and pound them with the
edge of a plate to flatten.
Soak and drain the farfel.
Preheat oven to 325F.
2. Insert metal blade. With
machine running, drop green
onions through feed tube; pro-
cess until minced. Add half
the mushrooms and pulse 2 or
3 times. Add remaining
mushrooms and pulse again.
Scrape sides of the bowl as
necessary. Set aside.
3. Process farfel, cumin,
turmeric, salt, and ginger
with 3 pulses until fine.
4. Heat margarine in a
skillet; saute mushrooms and
green onions. Stir in farfel
mixture. Spread 1 tablespoon
on each piece of chicken. Roll
from wide end to narrow end.
Place in an open 9"x13" bak-
ing dish.
5. Combine chicken broth,
beef broth mix, and preserves
and pour over chicken. Bake
1 hour, basting occasionally.
Conventional: Follow proces-
sor instructions, chopping
vegetables with knife or in
chopping bowl. Farfel and
seasonings may be left un-
chopped for a different
texture.
Serves 8 to 10.

BAKED STUFFED
WHITEFISH
3- or 4-pound whole fresh
whitefish
1 tablespoon butter
Juice of 1 lemon
1 /2 cup white wine
Y2 cup shredded Swiss
cheese

1 lemon, sliced thin
Stuffing:
1 green pepper, minced
2 shallots or green
onions, minced
2 stalks celery, minced
1 /4 cup butter or
margarine
1 /4 cup fresh parsley,
chopped
2 whole tomatotes,
chopped
1 /4 cup white wine
1 /4 cup soup nut crumbs
1 /4 teaspoon oregano
1. Wash fish in cold water;
pat dry. Cut 3 or 4 slits in skin
on top side of fish. Preheat
oven to 450F.
2. Heat butter, lemon juice,
and wine in small saucepan.
(Microwave: cook in 2-quart
measure on high setting 2
min.) Rub into fish, inside
and out.
3. Heat butter in skillet
and saute green pepper, shal-
lots, and celery 2 to 3 min.
Add parsley and tomatoes and
cook about 2 minutes longer.
Combine with wine, crumbs,
and oregano, and mix well.
Add salt and pepper to taste.
4. Stuff cavity of fish and
fasten with skewers. Place in
baking dish and surround
with lemon slices. Bake 30
minutes, or until the thickest
part of the fish flakes easily.
5. Cover with cheese and
place under broiler until
cheese begins to bubble.
Serves 6 to 8. ❑

Pot Roast
For Passover

Many families do not serve
oven-roasted meat on Pass-
over seder night. This fruited
pot roast can be prepared a
day ahead of time, slice the
meat after it has been chilled.

FRUITED POT ROAST
2 cloves garlic, cut up
2 large onions
2 tblsps. oil
4 lbs. brisket or chuck
steak
ginger
1 cup dried apricots
1 cup dried prunes
1 cup water (more if
necessary)
1 cup sangria wine
Brown onions and garlic.
Add meat and brown well.
Sprinkle meat with ginger.
Add fruit, wine and water.
Simmer on a low flame, cov-
ered, for 2 to 3 hours or until
tender. Chill. Slice and reheat
in gravy. Serves 8. 11]

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