COOKING
Sweet Traditions do change ...
01 \ Kosher Wines for Passover
Cholent
AT
Continued from Page 92
BEVERAGE WAREHOUSE
(Big discounts and Giant selection - Best in Michigan)
TcoupoNn
$100
I COUPON
OFF
10% OFF
any 2 btls. of dry/semi dry
any 6 btls. of dry/semi dry
Limit 2
Limit 1
Kosher Wines
Kosher Wines '
I COUPON
89'
.
Available
✓ on Leroux
$499
50
OFF
2/$ 9 00 * Reg, $6.99
FREE
ri
V2
!
PASTA ■
Limit 6 — 750 ml size
6 pk.
$ A 18.99 case
1 bit, Limit 2
• Beringer White Zinfandel
• Glenn Ellen (all products)
• Verdillac White Bordeaux
.
ARIEL
KALIBER
WINES
Limit 4
(Reg
S6.99)
No limit
lb. "U-COOK"
As seen in the Food Section
of The Detroit News
• Over 10 Taste Varieties (--\.) ,
1
• Choose from 6 cuts ..?.-
ximg.t imicat_
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__-,
..i
Limit 1) • Made Fresh Daily _.-
(
"Napa"
99° ea. •Reg.
99° btl. or $ 2 99 6 pk.
No Limit
$1.49
4 sizes to choose
(Limit 6) Factory Direct Prices!
L
BEVERAGE WAREHOUSE L PASTA-DELTA-PASTA
31111 Greenfield, N. of 13 Mile, Birmingham
Fax — (Cater & Delivery) 258-9798
ElAir;1 644-2155
•IliAlk Food
Warehouse •
Mon.-Sat.
9-9
ORCHARD 12 PLAZA
27885 ORCHARD LAKE RD. AT 12 MILE
553-2165
Sun.
11-6
JOYVAS
Coupon
• Chocolate Covered Raspberry Squares
• Chocolate Covered Raspgerry Rings
• Chocolate Covered Orange Squares
KOSHER FOR PASSOVER
Kosher for Passover
MANISHEWITZ
Mandel Cuts
Cookies
Candy
Macaroons
Coupon
C
0
P
0
N
94
Exp. 4/4/91
Reg. $5.99
Coupon
,
NOW
N
$
3.99 lb.
Coupon
KOSHER FRUIT FILLED EDA SUGARFREE
VIENNA DON DONS HARD CANDY
$ 1.99 lb.
$ 1.99 lb.
$ 2.491b.
Exp. 4/5/91
Exp. 4/5/91
Exp. 4/5/91
$ 1•99 lb.
_
lb.
e
Assorted Flavors
9 Flavors
lb.
KOPPER'S
• Rum Cordials • Chocolate Covered
Coffee Beans • Chocolate Covered
Orange Peel • Chocolate Covered Raisins
From Israel
Coupon
Sugarfree Candy
Exp. 4/5/91
EATING
DATES
ANN RASKAS
CANDY
GO LIGHTLY
$2 • 99
Coupon
Coupon
$ 2 79
Exp. 4/5/91
Coupon
M & M
ALMONDS
$ 2.99
Exp. 4/5/91
C
410% OFF o
ON ANY PURCHASE
Excluding Sole Items
Expires 4/5/91
FRIDAY, MARCH 29, 1991
Coupon
u
P
0
N
lb.
Coupon
COLE'S
CASHEW
GARLIC SPREAD
PIECES
Low Cholesterol
$1.99. $1.7980z. pkg.
Exp. 4/5/91
Coupon
4/5/91
Coupon
YOGURT
WHITE OR DROWN
RAISINS 0 PEANUTS
RICE
$ 1.29 lb.
Exp. 4/5/91
Combine:
10 lbs. potatoes, ground
(may be done in blender;
Mrs. Ciesla does it by hand)
1 large onion
2 lbs. flanken
several marrow bones
garlic powder, salt, pepper
to taste
Make sure ingredients are
mixed well. If cholent is too
loose, add a spoonful of flour.
Grease a pan with a little oil,
then pour in cholent. Cover
pan with foil and cook for
several hours at 315 degrees.
Leave in oven overnight at
225 degrees.
"My kids and grandkids
love this," Mrs. Ciesla says.
EASY, PAREVE
CHOLENT
Kayla Polter of Oak Park
has always made a pareve
cholent, as did her mother.
LIBBEY Stemware
Water
6 Flavors to choose
$8.99 / cs.
REBATE5-
Non-Alcohol Alternatives
PEPSI
Poland Spring
'Natural Spring
1
COUPON
Kosher Pepsi
2 Liter
t
$0
Mail in C
Choose from: Yarden, Gamala, Carmel, Weinstock, Gan Eden...
• Slivovitz (Plum brandy) & Leroux Blackberry Brandy are Kosher!
I
neither beans nor barley.
"This is the real Polish
cholent," she says.
I
39
lb.
Exp. 4/5/91
Combine:
1 onion, sliced
several carrots
several sticks celery
half a handful each of
beans (lima, garbanzo, navy,
kidney or "whatever you
have in the house")
2 /3 bag of barley
several potatoes
5-6 good squirts of ketchup
1 pkg. onion soup mix
salt, pepper, garlic powder
to taste
Mrs. Polter combines all
these items in a Crock-Pot,
then fills the pot with water
and lets it cook on high until
Shabbat lunch.
"To make it really out of
this world, you can saute the
onions first, cook the mix-
ture several hours in the
oven and then transfer it
to the Crock-Pot," she says.
ISRAELI CHOLENT
This recipe began in Israel,
where Renana Wolff's
teacher spoke of her favorite
cholent ingredient: hard-
boiled eggs. When Mrs.
Wolff returned to her home
in Oak Park, she came up
with some of her own addi-
tions, such as spicy mustard.
She explains, "My husband
loves hot mustard."
Ingredients:
1 onion, chopped
1 /2 lb. beef or veal
paprika, onion, garlic and
mustard powders, to taste
2-3 potatoes, peeled
1 /2 cup barley
1 /4 cup each navy, red and
pinto beans
2 Tbs. hot sauce
dash of pepper
kishke
spicy brown mustard
2 Tbs. ketchup
2-3 hard-boiled eggs, peel-
ed
Brown onion and meat in a
little oil. Place mixture at
bottom of Crock-Pot. Top
with onion, garlic and
mustard powders. Add peel-
ed potatoes, then sprinkle
with spices again. Add 1/2 cup
barley and beans. Top with
spices. Add 2 Tbs. each hot
sauce and ketchup, then add
kishke, squirts of spicy
mustard and a dash of
pepper. Top off with hard-
boiled eggs. Add enough
water to cover mixture.
Cook on "high" setting for
one hour before Shabbat.
Add more water if needed.
Mixture should have reddish
tint. Switch Crock-Pot to low
just before Shabbat begins.
"It's Israeli-style," Mrs.
Wolff says of her cholent.
"It's also called, 'We Make It
Up' cholent. It's the kind of
dish where anything goes."
NO-ONION CHOLENT
If you're hoping to meet
your beloved after Shabbat
services, this might be the
cholent for you.
Mrs. Orah Jundef makes
this cholent for Congrega-
tion Shomrey Emunah-Ohel
Moed in West Bloomfield,
where her husband, Eli, is
rabbi. Serves 25-30.
"It's tried and true, passed
from grandmother to mother
to daughter and enlarged to
accommodate a shul," she
says.
Combine: 1/2 lb. barley
1 lb. beans (lima, pinto,
great northern, kidney)
several marrow bones
3 lbs. flanken or short ribs
(cut up in cubes)
1 lb. stew meat (cut up in
cubes)
7-8 lbs. potatoes
garlic, salt, pepper to taste
Line bottom of large pan
with bones. Add other ingre-
dients in order above. If
desired, top with one onion
cut in half (remove before
serving). Fill with water
"not so that it's swimming,
just enough to cover most of
the ingredients," Mrs.
Jundef says.
, Bring cholent to a boil.
Then lower flame and
simmer until Shabbat. Place
pot on blech. Keep simmer-
ing until it is served.
"We always say a Shabbat
angel watches cholent to
make sure it comes out
right," Mrs. Jundef says.
❑