FOOD
COKE or DIET COKE
Whitefir ;fi Fillets
99*,
$3.49
lb.
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2 Liter
dep.
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Matzo Meal
Matzo Crackers
16 Oz $ 1.49
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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 •
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27885 ORCHARD LAKE RD. AT 12 MILE
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Mon.-Sat.
9-9
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Coupon
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STROH'S REGULAR BORDEN'S FAT FREE
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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
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GO LIGHTLY
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2.99
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0
U
P
0
N
60
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39c lb.
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'
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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
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0
Expires 3/29/91
FRIDAY, MARCH 22, 1991
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YOGURT
RAISINS & PEANUTS
HERSHEY'S
whcc,stecahrarniconceollit
S1.29 lb.
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$
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]