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April 17, 1992 - Image 84

Resource type:
Text
Publication:
The Detroit Jewish News, 1992-04-17

Disclaimer: Computer generated plain text may have errors. Read more about this.

TO OUR CUSTOMERS AND FRIENDS
_ THANK YOU FOR YOUR
WONDEREFUL SUPPORT!
WE WISH YOU AND YOUR FAMILY A
VERY HEALTHY AND HAPPY PASSOVER

I COOKING I

I II

A EWAN

L _

BULK FOOD

OPEN EVERYDAY
7 a.m. TO MIDNIGHT

WE ACCEPT All BULK FOOD
STORE COUPONS

100 -

6698 ORCHARD LAKE RD.
West Bloomfield Plaza

737.1610

ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN

WE WILL BE OPEN
EASTER SUNDAY
7 a.m. to MIDNIGHT

NI= FIMI:11••MISIVIUMMAIMIlkir —

/•.■

WEST BLOOMFIELD STORE ONLY

SWEET SHOP
TOASTED COCONUT

CALIFORNIA

1

PISTACHIOS 1 1 MARSHMALLOWSi

I
I

99 0,00z.

Bag

11111111 *

Limit 2 • Expires 4-25-92

LIMIT 1 LB. • Expires 4-25-92

w iPe

AMERICAN BULK FOOD COUPON

AMERICAN BULK FOOD COUPON

J

r- GOLD RAISINS I 'WHITE ZINFANDEL' ")

OM WM

"I'

WEST BLOOMFIELD STORE ONLY

1■ 11 NMI

WEST BLOOMFIELD STORE ONLY

BERINGER

CALIFORNIA

I

99*

I

411 *

'4 -
ek•
\

WINE

lb.

Limit 2 lbs. • Expires 4-25-92

=1111 AMERICAN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY



• • 1

3997:,°
I

j

_J

Limit 15 Bottles • Expi es 4-25-92

WEST BLOOMFIELD STORE ONLY
,


'

ALMONDS

$1.99

I

MUENSTER CHEESE

$1.49 lb.

lb.

Limit 2 lbs. • Expires 4-25-92

AMERICAN BULK FOOD COUPON

Limit 2 lbs. • Expires 4-25-92

,

=III UMW

AMERICAN BULK FOOD COUPON

SALE!

CUSTOM MIRRORS BY

GlasCrafters, Inc.

• Etched glass

• Shower

• Custom Railings enclosures
• Mirrored
Walls & Doors
• Glass furniture

855-5887

FRIDAY, APRIL 17, 1992

I

Manischewitz Company is a
source of kosher and kosher-
for-Passover foods. Here are
some of their recipes for
Passover.

1 pound jar stewed
prunes (20) drained,
pitted and chopped
6 large shoulder lamb
chops

BAKED BROILERS
WITH STUFFING
1 cup minced onion
Y2 cup coarsely chopped
nuts
5 matzot, finely broken
1/8 teaspoon pepper
1 egg, slightly beaten
2 broilers, split in half
lh cup diced celery
6 tablespoons pareve
margarine or chicken
fat
ih teaspoon salt
2 teaspoons paprika
1 cup canned condensed
clear chicken soup,
undiluted

Saute onion and celery in
shortening until tender. Add
broken matzot and toast
lightly. Combine salt, pepper,
paprika, egg and soup. Add to
matzot. Fold in chopped
prunes. Spread in a greased
shallow baking pan. Brown
chops in a hot skillet. Ar-
range chops on stuffing and
cover pan, using aluminum
foil if pan has no cover. Bake
in a moderate oven (325 °F)
for 1 hour or until chops are
tender. Serves 6.
Note: 4 cups matzah farfel
may be used instead of 6
broken matzot.

Saute onion, celery and
nuts in the fat until the onion
is tender but not browned.
Add broken matzot and toast
lightly. Combine seasonings,
egg, and condensed soup. Add
to matzot mixture. Spread in
a large greased baking dish
or roasting pan. Place broiler
halves on top. Brush with
melted fat and sprinkle with
salt and pepper. Bake in a
moderate oven (350°F) 1 to
11/2 hours or until tender and
golden brown. Serves 4 to 6.
Note: Instead of broken
matzot, can use 3 3/4 cups mat-
zah farfel.

CARROT PANCAKES
4 eggs
1 teaspoon sugar
1/8 teaspoon pepper
1 /4 cup chopped onion
1 /2 cup water
1 pound carrots, grated
1 teaspoon salt
2 tablespoons chopped
parsley
1 /2 cup matzah meal
Peanut oil for frying

SELECTED PASSOVER ITEMS

84

r

.gum A MERICAN BULK FOOD COUPON

RAW NATURAL

UP TO

1-1

Recipes For Your
Passover Table

Beat eggs well; add remain-
ing 8 ingredients. Heat 1/8
inch of oil in a large skillet.
Drop mixture into the oil by
tablespoonsful, spreading
slightly with back of spoon.
Fry on both sides until lightly
browned. Makes 14 to 16.

LAMB CHOPS ON
PRUNE STUFFING
1 cup minced onion
1 /2 cup diced celery
6 tablespoons vegetable
shortening
6 matzot, finely broken
'h teaspoon salt
1/8 teaspoon pepper
2 teaspoons paprika
1 egg, slightly beaten
1 can condensed clear
chicken soup,
undiluted

BASIC MATZAH
STUFFING
3 /4 cup vegetable
shortening or chicken
fat
3 /4 cup minced onion
10 matzot, finely broken
1 teaspoon salt
1 /4 teaspoon pepper
1 tablespoon paprika
1 egg
11/2 cans (2 cups)
condensed clear
chicken soup,
undiluted

Saute onion in fat until
tender but not browned. Add
broken matzot and toast
lightly. Combine seasonings,
egg and soup. Add to matzah
mixture. Enough for a 10 to
12 lb. bird.

Celery Stuffing: Saute 1
cup diced celery with the
onion.
Mushroom Stuffing: Saute
1 cup diced fresh mushrooms
with the onion.
Nut Stuffing: 'Mast 11/2 cups
coarsely chopped nuts with
the onion before adding mat-
zah crumbs.
Giblet Stuffing: Cook gib-
lets in water until tender (2 to
3 hours). Mince and add to
dressing.

‘‘‘‘.

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