Highest Quality Fresh Seafood
POMEROY'S SEAFOOD Co.
ORDER NOW FOR PASSOVER
We Wish All Our Customers
& Friends A Happy Passover
Poached Fish Trays
Lake Trout • Salmon
Whitefish
FRESH
LAKE SUPERIOR
Whitefish
Party Trays
Pickerel
Seafood, Deli,
Vegetable, Fruit & more Lake Trout
Lobster Bake Parties FREE FISH GRINDING
Let us cater or do it
yourself
Bread, Cakes, Pies
& Cheesecakes
Baked daily on premises
Homemade
Gefilte Fish
Regular and
Egg-Free
Passover Seder Treats
For Diet-Conscious
Pure Fed Amish
Turkeys & Chickens
All natural — no additives
Wholesome and pure
Order early for the holidays!
Daily Specials
• Fresh Seafood Kabobs
made to order
• Stuffed Butterfly Shrimp
• Salmon Patties
• Stuffed Lobster
• Stuffed Salmon
• Live Lobsters
• Seafood Chili
• Incredible Chowder
DAILY SPECIALS
Open Sundays • M-Th 9-6, Fri 9-7, Sat 9-6, Sun 11-4
Over 60 Varieties
Finest Fresh Fish Daily 626-7595
6535 Orchard Lake Rd., W. Bloomfield • Old Orchard Center
EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS
Association who sells only the finest of
select kosher products which are
certified kosher by a recognized
Orthodox rabbinical council.
PASSOVER
SUNDAY, APRIL 12th THROUGH
SPECIALS
FRIDAY, APRIL 17th
EMPIRE FRESH FROZEN
Look for this emblem and be a name
not a number by shopping at a
member market of the Detroit area
Retail Kosher Meat Dealers
TURKEY WINGS....
IIIIIIIIIIIIIIIIII11111199 C
ilb.
EMPIRE FRESH FROZEN
TURKEY LOWER QUARTERS...
EMPIRE FRESH FROZEN
CHICKEN LIVERS & GIZZARDS.
This Week Exclusively at:
COHEN'S KOSHER MEAT & POULTRY MARKET
6734 Orchard Lake Road, near Maple
in the West Bloomfield Plaza, West Bloomfield
Phone 932-3930
OUR FAMILY HAS BEEN SERVING THE JEWISH COMMUNITY FOR
OVER 70 YEARS. MICHAEL COHEN, OWNER-OPERATOR
CLOSED SUNDAY, APRIL 19th
FOR PASSOVER
To better serve our customers
we are now open as follows:
Sunday 8:30-5:00
Monday - Wednesday 8:30-6:30
Thursday 8:30-7:00
Friday 9:30-3:00
OUR MEMBER MARKETS FEATURE THE FINEST SELECTED EMPIRE KOSHER POULTRY.
BROUGHT IN FRESH DAILY FOR YOU THE CONSUMING PUBLIC TO ENJOY YOUR WAY.
Call PHILIP TEWEL
661-4050 or 968.1200
Supervised By The Council of Orthodox Rabbis
Weight Watchers offers the
following recipes for Passover.
Passover matzah (as matzah
meal or matzah farfel) is sub-
stituted for leavened bread.
Chicken is baked rather than
fried, another slimming cook-
ing technique from Weight
Watchers.
"BREADED" SWEET 'N'
SOUR CHICKEN
Chicken:
4 skinned and boned
chicken breasts (5
ounces each),
pounded to 1/4-inch
thickness
3 tablespoons cider
vinegar
1 /2 cup plus 1 tablespoon
matzah meal
2 tablespoons potato
starch
1 teaspoon each salt and
paprika
1 /4 teaspoon each garlic
powder and onion
powder
2 teaspoons peanut oil,
divided
Sauce:
2 teaspoons peanut oil
lh cup each diced onion
and red or green bell
pepper
1 small garlic clove,
minced
1 cup canned crushed
pineapple (no sugar
added), drained
(reserve juice)
1 tablespoon each
granulated sugar and
cider vinegar
1 teaspoon potato starch
Dash each salt and
pepper
lb prepare chicken: In large
bowl combine chicken and
vinegar, turning chicken to
coat; set aside.
Preheat oven to 400°F. In
shallow bowl combine matzah
meal, potato starch, salt,
paprika, garlic powder, and
onion powder, mixing well.
Drain chicken, then dredge in
matzah meal mixture, press-
ing to make sure mixture ad-
heres to chicken.
Arrange chicken on non-
stick baking sheet; drizzle 1/4
teaspoon oil over each breast.
Bake until chicken is lightly
browned, 10 to 15 minutes;
turn chicken over, drizzle
each breast with 1/4 teaspoon
oil, and bake until tender,
about 10 minutes longer.
While chicken is baking
prepare sauce.
To prepare sauce: In small
saucepan heat oil; add onion,
bell pepper, and garlic and
cook over high heat until
onion is lightly browned. Re-
duce heat to low; add pineap-
ple and sugar and stir to com-
bine. In small bowl combine
reserved pineapple juice, the
vinegar, and potato starch,
stirring to dissolve starch;
add to pineapple mixture and
cook, stirring constantly, un-
til mixture thickens. Stir in
salt and pepper.
To serve: Transfer chicken
to serving platter and top
with pineapple mixture.
Serves 4.
FARFEL TERRINE
1 tablespoon plus 1
teaspoon peanut oil,
divided
8 large green cabbage
leaves, blanched
2 ounces (about 1 cup)
matzah farfel
2 teaspoons instant
chicken bouillon,
dissolved in 1 cup hot
water
1 cup each diced onions,
carrots, celery, and
red or green bell
peppers
2 small garlic cloves,
minced (optional)
2 eggs, beaten
1 /2 teaspoon thyme leaves,
crumbled
Dash white pepper
Garnish: Italian (flat-leaf)
parsley leaves, carrot strips,
and 1/2-inch piece red bell
pepper.
Spread 9 1/4 by 5 1/4 by 3-inch
loaf pan with 1/2 teaspoon oil.
Arrange enough cabbage
leaves in loaf pan to cover bot-
tom and sides of pan, overlap-
ping edges of leaves slightly;
reserve remaining cabbage
leaves. Set aside.
In large mixing bowl com-
bine matzah farfel and dis-
solved bouillon; set aside.
In 12-inch skillet heat re-
maining 1 tablespoon plus 1/2
teaspoon oil; add onions, car-
rots, celery, bell peppers, and,
if desired, garlic and cook un-
til vegetables are tender-
crisp, about 10 minutes.
Remove from heat and let
cool.
Preheat oven to 350°F. Add
vegetable mixture, eggs,
thyme, and white pepper to
farfel mixture and mix well to
combine. Spoon into prepared
loaf pan; rap pan on counter-
top and run a knife through
mixture to remove any air
bubbles. Cover mixture with
remaining cabbage leaves,
tucking edges of leaves into
pan. Fill a separate 9 1/4 by 5 1/4
by 3 inch loaf pan with 2 to 3
cups water and set over filled
pan to weigh down; bake un-
til set, 30 to 35 minutes.
Continued on Page 88