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]