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_ i v3i., __-, ..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. ❑