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