COOKING
Weight Watchers
Passover Recipes
Variety, Quality & Service!
FRESH CANADIAN
• Whole Lake Whitefish
• Whole Pickerel
• Whole Lake Trout
Sliced
NOVA LOX
'
lb.
Expires 4/18/92
$ i 295
FRESH APPLEWOOD
SMOKED SEAFOOD
"We are happy to grind
foryou at no extra charge."
Call for prices.
-.
Sable
• Chubs
o h ut
• I LAr a ttelr is
• Peppered Mackerel
Expires 4/18/92
Shell-On
Fresh North Atlantic
COCKTAIL SHRIMP
SALMON FILLETS
lb.
$599 lb.
Expires 4/18/92
$895
31-3
Count
Expires 4/18/92
SUPERIOR FISH CO.
House of Quality
Serving Metro Detroit for over 50 Years
FREE Recipes
309 E. 11 MILE • ROYAL OAK • 541-4632
MON.-FRI. 8-6: SAT. 8-1 p.m.
CONCORD GRAPE
AVIUM
THE TRADITIONAL KOSHER WINE.
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COPP I I
YOUPP • PA Pt
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More Than a Tradition...A Trust!
All Manischewitz Wines are Available Kosher for Passover
.
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Place Your Ad Today. Call 354 - 6060
FRIDAY. APRIL 10, 1992
Passover is a time to re-
member — it's also a time to
celebrate the past with new
traditions, like the growing
awareness of the importance
of proper nutrition and
weight control for good
health.
A change to good health
does not mean a sacrifice in
great flavor. The proof? Just
try this special Passover
menu from Weight Watchers.
Roasted peppers, herb matzot,
paprika roasted chicken and
stuffed mushrooms combine
to make a Passover meal
that's tasty, traditional and
healthy — the best of the old
and the new.
ROASTED PEPPERS
Makes 4 servings
4 medium red, green or
yellow bell peppers
2 teaspoons olive oil
11/2 teaspoons red wine
vinegar
1 /2 teaspoon salt
% teaspoon minced
lemon peel
Dash pepper
1. Preheat oven to 500F. On
baking sheet arrange peppers
and bake, turning once or
twice, until peppers blister
and darken, about 30
minutes.
2. Transfer peppers to paper
bag and set aside for 10
minutes. Peel peppers; re-
move and discard stem ends
and seeds. Cut peppers
lengthwise into 3/4-inch-wide
strips and transfer to large
mixing bowl.
3. Add remaining ingre-
dients to peppers and toss to
coat. Serve at room
temperature.
Each serving provides: 1 /2
Fat; 2 Vegetables.
HERB MATZOT
Makes 4 servings
4 matzot (3 ounces)
1 tablespoon plus 1
teaspoon olive oil
% cup finely chopped
onion
1/2 cup finely chopped
celery
1 tablespoon chopped
fresh parsley
1 teaspoon chopped fresh
sage
1 teaspoon chopped fresh
rosemary
2 tablespoons canned
ready-to-serve
chicken broth
1 /4 teaspoon salt
Dash pepper
1. In large mixing bowl
cover matzot with cold water;
set aside to soften matzot.
Remove matzot from water;
squeeze out excess water and
tear matzot into pieces. Set
aside.
2. In 10-inch nonstick
skillet heat oil; add onion,
celery, parsley, sage and
rosemary and cook over
medium-high heat, stirring
occasionally, until celery is
tender, 5 to 7 minutes. Add
matzot, broth, salt and pepper
and cook, stirring frequently,
for 5 minutes. Transfer to ser-
ving bowl.
Each serving provides: 1
Fat; 1/2 Vegetable; 1 Bread; 1
Optional Calorie.
PAPRIKA ROASTED
CHICKEN
Makes 8 servings
-1 roasting chicken (41/2 to
5 pounds*)
% teaspoon coarse salt
1/2 teaspoon pepper
1 bunch fresh sage
1/2 teaspoon paprika
1. Preheat oven to 350F.
Line roasting pan with foil;
set rack in pan.
2. Remove giblets and neck
from inside chicken. Rinse
chicken under running cold
water and drain well.Season
cavity with salt and pepper
and insert sage. Sprinkle
outer surface of chicken with
paprika. Set chicken, breast-
side up, on rack in pan and
roast, uncovered, basting
with pan juices. Roast for 1 1/2
hours or until juices run clear
when inner thigh is pricked
with a fork. Remove and dis-
card skin.
Each serving provides: 3
Proteins.
41/2 to 5-pound chicken
will yield about 1 1/2 pounds
cooked poultry.
STUFFED MUSHROOMS
Makes 4 servings
8 large mushrooms
(2-inch diameter)
1 tablespoon lemon juice
2 teaspoons vegetable oil
1 /4 cup finely chopped
scallions (green
onions)
1 tablespoon plus 1%
teaspoons canned
ready-to-serve
chicken broth
1% teaspoons matzah
meal
2 teaspoons finely
chopped fresh
parsley
Dash pepper
1. Rinse mushrooms and,
using paper towels, gently
dry. Remove and finely chop
stems, reserving caps.
2. In 2-quart saucepan
bring 6 cups water to a boil;
add lemon juice. Add mush-
room caps and cook for 1