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March 22, 1991 - Image 64

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

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

FOOD

Sweet Traditions do change ...
01 \ Kosher Wines for Passover

AT

BEVERAGE WAREHOUSE

(Big discounts and Giant selection - Best in Michigan)

TcoupotTi

Creative Cooking For
The Passover Meal

I COUPON I

$100 OFF

10% OFF

any 2 btsls. of dry/semi dry

any 6 btls. of dry/semi dry

Limit 2

Limit 1

Kosher Wines

NAOMI ARBIT

Kosher Wines

Special to The Jewish News

p

Choose from: Yarden, Gamala, Carmel, Weinstock, Gan Eden ...
•Slivovitz (Plum brandy) & Leroux Blackberry Brandy are Kosher!

I

I COUPON I

Kosher Pepsi

2/ $ 9

00

ARIEL

411111 ■

2 Liter

89'

hy gd

PEPS

WINES

50 4

Limit 4

1

*Reg. $6.99

Beringer White Zinfandel
Glenn Ellen (all products)
Verdillac White Bordeaux

OFF

1 btl., Limit 2

T

KALIBER
$4" 6 0 P K , . S6.(Reg. 99)

$18.99 case No limit

'

As seen in the Food Section
of The Detroit News

• Over 10 Taste Varieties
• Choose from 6 cuts
(Limit 1) • Made Fresh Daily

Of*

Poland Spring

"Napa"

Natural Spring Water

LIBBEY Stemware

994
ea. *Reg. S1.49
4 sizes to choose

6 Flavors to choose

99° btl. or $ 2 99 6 plc

$8.99 / cs.

VeS I

F REE 1/2 lb. "U-COOK"

PASTA ■

Limit 6 — 750 ml size

I

COUPON

Non-Alcohol Item

No Limit

(Limit 6) Factory Direct Prices!

j

BEVERAGE WAREHOUSE PASTA•DELTA-PASTA

31111 Greenfield, N. of 13 Mile, Birmingham
644-2155 Fax — (Cater & Delivery) 258-9798

trao o

C:) Cl

C.F. BURGER CREAMERY

is pleased to announce
that this year, as in the past,
it will produce

tis)

KOSHER FOR PASSOVER

ricc'7 i- vn

HALF & HALF ultra-pasteurized
made under the
strict Orthodox
rabbinical supervision
of the Metropolitan
Kathruth Council of
Michigan
available at your
favorite food store.

'

Muffins
Cookies
Scones
Specialty mini-
loaves
Party trays

No cholesterol
No fat or low fat
No sugar or low sugar
No preservatives
Delicious!

213 N. Eton, north of
Map le
Birmingham, Michigan
649-4125

Rabbi Jack Goldman,
Administrator

64

FRIDAY, MARCH 22, 1991

20% OFF

ALL MICHIGAN
GIFT BASKETS

assover is the oldest
and most cherished of
all the Jewish
holidays. Tradition is impor-
tant in the Jewish kitchen
and Passover presents a real
challenge for the creative
cook who wants to serve
varied and delicious meals for
eight days. Recipes for the
foods served at the seder and
the days that follow may be
passed from generation to
generation, but there is
always room for new dishes to
carry on the traditions, with
these beginnings and endings
to a meal.

CHAROSET
(Basic Mixture)
2 apples finely chopped
1 cup chopped walnuts
2 teaspoons grated lemon
rind
2 teaspoons cinnamon, or
to taste
sugar to taste
enough red wine to bind
mixture together
Mix all ingredients togeth-
er and season to taste. You
may want to double or triple
the recipe. Makes 2 to 3 cups.
If desired, add or substitute:
chopped dates, figs or
apricots, raisins, other kinds
of nuts, finely grated ginger,
honey, orange juice.

GEFILTE FISH
(Food Processor Method)
3 onions
3 carrots
1 cup chopped celery
2-3 sprigs parsley
1 clove garlic, cut in half
5 pounds trout, filiated
and skinned
3 pounds whitefish,
filiated and skinned
2 pounds pike, filleted
and skinned heads
(gills removed) and
bones from fish
1 teaspoon salt; 1/2
teaspoon white
pepper
4 large eggs
2 onions, chopped
3 /4 cup matzah meal
1 h cup water
2 teaspoons salt; 1
teaspoon white pepper,
or to taste.
Slice onions and carrots
with slicing disc of processor;
remove from bowl. Place fish
heads and bones in a large
heavy stock pot with onions,

Naomi Arbit is co-author of
eight cook books. Jewish
Telegraphic Agency, 1991.

carrots, celery, parsley, garlic
1 teaspoon salt and Y2 tea-
spoon pepper. Cover with 2
quarts of water; bring to a
boil.
Cut fish into chunks; pro-
cess one cup at a time with
steel blade until finely
ground. Put into a mixing
bowl. Repeat with remaining
fish. Add remaining ingre-
dients to the work bowl and
process until smooth. Add this
mixture to the fish and mix
thoroughly.
Wet hands with cold water
and shape mixture into about
32 oval balls. Strain fish
stock; return stock to pot and
return to a boil. Place balls
into boiling stock, keeping
them apart slightly. Lower

heat; simmer for 2-3 hours.
Shake the pot occasionally to
keep the balls from sticking.
Allow to cool 15 minutes. Us-
ing a slotted spoon, remove
gefilte fish to a refrigerator
dish and pour the stock over
them. It will jell. Serve fish
with some jellied sauce, sliced
carrots and prepared horse-
radish.

NON-CHOLESTEROL
MATZAH BALLS
1 cup matzah meal
2 teaspoon salt; pepper
to taste
1 carton egg substitute
(defrosted)
4 tablespoons margarine,
melted
4 tablespoons cold water
In a small mixing bowl,
combine meal, salt and pep-
per and egg substitute; mix
well. Add margarine and
water, stirring to combine
thoroughly. Cover and chill in
the refrigerator for several
hours or overnight. Moisten
hands with cold water and
shape mixture into walnut-
sized balls. Drop into gently
boiling water flavored with
instant chicken bouillon.
Reduce heat; cover and sim-
mer 45 minutes. Transfer

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