‘Ylinaryilis Catering Amaryllis Catering is preparing ' DELICIOUS Foods for your Passover Table PASSOVER MENU: lic, and saute, stirring occa- sionally, until the onions are translucent, for about 3 to 4 minutes. 2. Add the remaining ingre- dients and bring to a boil. Re- duce the heat to low and simmer, uncovered, for about 13/4 hours. Remove from the hear, strain the stock, and al- low it to cool thoroughly. Re- frigerate or freeze in 2- to 4-cup containers or ice-cube trays for use in individual dishes. Keeps for 2 months. CILANTRO POTATO SALAD 1 large egg /4 cup whole fresh cilantro leaves 3 /4 cup olive oil, in all 1 tablespoon minced garlic 1 teaspoon salt, in all 7 turns black pepper, in all 2 pounds cooked unpeeled new potatoes, halved if small or quartered if large 1 /3 cup finely minced onions 1. Place the egg and cilantro in a food processor or blender. Start processing and slowly stream in 1/2 cup of the oil. Add the garlic, 1/2 teaspoon of the salt, and 4 turns of the pepper, and stream in the remaining 1/4 cup of the oil. Process until thor- oughly emulsified into a may- onnaise. 2. Pour the mayonnaise into a large bowl and add the pota- toes, onions, and the remaining 1/2 teaspoon salt and 3 turns pepper. Toss to combine thor- oughly, cover, and refrigerate for up to 24 hours. 3 GUACAMOLE Makes 1 cup 1 ripe avocado, peeled and pitted 2 tablespoons peeled and finely chopped Italian plum tomatoes 2 teaspoons seeded and minced jalapeno peppers 2 tablespoons chopped onions 1 /2 teaspoon minced garlic 2 tablespoons chopped fresh cilantro 1 tablespoon freshly squeezed lime juice 1 teaspoon freshly squeezed lemon juice 1 /2 teaspoon Worcestershire sauce 1 /4 teaspoon hot pepper sauce 1 /2 teaspoon salt 3 turns freshly ground black pepper 2 tablespoons sour cream In a bowl mash all of the in- gredients together with a fork or potato masher until thor- oughly blended and somewhat chunky. Cover tightly by laying a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles. Seal the wrap to the edges of the bowl and refriger- ate until ready to use, up to 8 hours. Entree, chicken liver pate, chicken soup with matzoh balls, mashed potato kugel or herb roasted new potatoes and glazed baby carrots ENTREES Roasted chicken redolent of herbs and spices Chicken Marbella, a favorite, prepared with garlic, herbs, dried fruit and olives Tender brisket of beef 11.75 12.75 12.50 A LA CARTE SELECTIONS Gefilte fish loaves — each serves 6-8 Chicken liver pate — we like to serve this with chilled Granny Smith apple slices Chicken soup Matzoh balls Gertie Stuart's Matzoh kugel — each serves 12-14 Potato kugel — each serves 12-14 Glazed baby carrots Compote of fresh and dried fruits SWEETS each serves 9-12 Chocolate espresso roulade Hazelnut torte with raspberry filling and chocolate glaze Lemon mousse Pavlova 18.00 6.50/lb. 4.00/qt. .75 18.00 18.00 4.75/qt. 6.75/qt. — 22.00 22.00 22.00 Kindly place your Passover order by March 18 for pickup on March 25 or March 26. FAX: (313) 645-2068 (313) 645-1770 275 E. Frank • Birmingham, MI 48009 EXCELLENCE TOO CATERING, INC. Why Cook For Passover Dinnef? CHILI PEPPER GLAZE Makes 1/4 cup 1 tablespoon olive oil 1 tablespoon minced seeded jalapeno pepper (1 small pepper) 1 tablespoon minced shallots 11/2 teaspoons crushed red pepper flakes 1 /2 teaspoon salt 2 turns freshly ground black pepper 1 /4 cup water 1 tablespoon light corn syrup 1 tablespoon honey 2 teaspoons sugar 11/2 teaspoons chili powder 1. Heat the oil in a small saucepan over high heat. Add the jalapeno and shallots and saute for 30 seconds. Add the crushed red pepper, salt, black pepper and water and cook for 30 seconds. Reduce the heat to medium. 2. Stir in the syrup and hon- ey, bring to a boil, and cook for about 2 minutes. Stir in the sug- ar and chili powder and simmer for 2 minutes. Remove from the heat. Serve immediately or store, refrigerated, in an airtight CREOLE page 112 Excellence Too Catering is offering Passover Seder Dinners to Go! To receive your complete Passover menu including specials and Ala carte items call 737-5010 Temple Beth El 7400 Telegraph Road Bloomfield Hills, MI 48301 Advertising in The Jewish News Gets Results Place Your Ad Today, Call 354-6060 CC 111