FOR HEALTHY
BABIES...

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'Barbecue & Tatio

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PATIO FURNII
Maintenance

How To Survive
Matzah Madness

build a strong
foundation with
good prenatal care

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EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

T

he test of the truly cre-
ative Passover chef is not
what you serve for the
seder. It's what you serve
on the 7th and 8th day when
you feel like the only good
matzah is a dead matzah.
I know, I know, every year
you promise yourself that THIS
year it's going to be different.
This year all the meals will be
tasty and your kids will not
have to resort to Chrispie O's
for breakfast every day. What I
want to give you are truly dif-
ferent recipes that don't sit in
your stomach for the next two
weeks.
I must have 12 different
Passover cookbooks and they
all seem to have the same
recipes in slightly different
forms. Remember this is the
time of year that you have to
suspend belief that eggs and fat
are bad for you. I needed a good
source for ideas so I called my
mother. She in turn called her
mother and after a very funny
three-way conversation we
came up with a couple of won-
derful ways to survive the
Matzah Madness.

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DYSAUTONOMIA

You can prevent
mental retardation

VEGETABLE SOUFFLE

1 pkg. frozen spinach,

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With coupon Passover orders only Expires 3/28/94

TUNA AND PINEAPPLE

8 oz. can pineapple

chunks, drained

6% oz. can tuna drained

and flaked

1

/4 c. chopped celery

1 small banana, sliced
1/3 c. mayonnaise
3 T. fresh basil, chopped
lettuce
fresh melon
'/4 c. chopped walnuts
In a medium bowl, combine
pineapple, tuna, celery, banana,
mayonnaise and basil. Toss
lightly, cover and refrigerate.
Place lettuce on 4 individual
plates, mound 1/4 of the tuna
mixture on each plate and
arrange melon around it. Sprin-
kle chopped nuts over the top
and serve.

RASPBERRY BLUSH
PEAR SALAD

Contact the Association
for Retarded Citizens for
free information.

NEM

souffle dish and bake 40 min-
utes or until golden on top.
Serves 6.

IN= MUM EMI MINN =NI

433-3070

J

6453 Farmington Road
W. Bloomfield

855-5822

defrosted or 10 oz. fresh,
cooked and drained
'/2 lb. cooked, chopped
asparagus
1 medium onion, chopped
fine
1 shredded carrot
8 oz. cream cheese
1 lb. cottage cheese
c. matzah meal
3 eggs, beaten
salt and pepper to taste
Preheat oven to 350 degrees.
Grease a 1 qt. souffle dish. Cook
spinach and drain well. Mix the
asparagus, onion and carrot to
the spinach. Melt the cream
cheese in the microwave or over
boiling water and stir into the
hot spinach mixture. Add the
cottage cheese and matzah
meal. Mix well. Stir in the eggs,
salt, and pepper. Pour into the

Dressing:
'/3 c. vinegar
c seedless raspberry
preserves
2 T. oil
Salad:
3 pears, peeled and sliced
fresh spinach, washed and
torn
2 kiwi peeled and sliced
1 /2 c. fresh raspberries
In a small sauce pan combine
all the dressing ingredients.
Cook low until preserves are
melted and dressing is hot. Pour
dressing over the sliced pears.
Toss and cover. Let stand 15
min. Drain, saving the dress-
ing, and refrigerate pears and
dressing for 30 min. Arrange
spinach on a serving plate. Top
with pears, kiwi, and raspber-
ries. Drizzle 1/2 dressing over
salad and serve remaining
dressing with salad. Serves 4 to
6.

❑

Eileen Goltz ©1994