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. ‘‘‘‘.