HIRAM WALKER

&

SONS, INC.

Temper The Matzah,
Enjoy The Holiday

Shalom and Best Wishes to our
many Jewish Friends and Associates.

We are happy to present
our line of Kosher Liqueurs.

EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

T

Look for the QU on the label.

Hiram Walker & Sons, Inc., Farmington Hills, MI

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TEN VEGETABLE STEW
WITH DUMPLINGS

(vegetarian)

Farmington Hills!
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The Alteration Experts I faitEE

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, rnsels.....

THE DETRO

Mens• Women •• Children I

128

25 Years Experience
Reasonable Prices $

Pant hem with

incoming order

limit one per customer
$6.00 value

NMI MINN

FARMINGTON HILLS

SOUTHFIELD
Evergreen Plaza

Country Ridge Commons
31118 Haggerty
197929 W. 12 Mile Rd.
557-7190
788-3816
(14 Mile & Haggerty) (12 Mile & Evergreen)

nen

Give every

NEWBORN

the
advantage

March of Dimes

Heat 1/3 c. oil in heavy pot.
Add vegetables and saute for 10
minutes. Add the tomato paste,
wine, salt and sugar with 1 cup
of water. Cover and cook for 20
minutes. Mix the dumpling in-
gredients and form small balls.
Use a wooden spoon to make a
small indentation in the stew
and drop the dumplings in. Cov-
er and cook 20 minutes. Serves
6 to 8. (Cooked chicken or beef
can be added.)

PASSOVER LEMON BARS

1 c. matzah cake meal
/2 c. margarine
5 /4 c. powdered sugar
4 large eggs
2c. granulated sugar
1 t. baking powder
1 /4 t. salt
2 13 c. lemon juice
Preheat oven to 350 degrees
Beat together cake meal, mar-
garine, and powdered sugar un-
til well blended. Press into
bottom of 9 inch square pan.
Bake 15 to 20 minutes (lightly
browned). Combine eggs, gran-
ulated sugar, baking powder,
salt and lemon juice, beat until
smooth. Pour over baked crust
and return to oven until bubbly
and lightly browned, about 30
minutes. Cool and sprinkle with
confectioners sugar and cut into
bars.
Note: I find that my ingenu-
ity is tested to its limit at this
time of year. I can't always find
the kosher for Passover items
that I need. So rather than do
without, I make them myself.

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Cities, "It's the best of times
and it's the worst of times."
Or how about, matzah, matzah
everywhere and nary a stewed
prune in sight.
Take heart. Passover is only
eight days long and with a lit-
tle hocus-pocus in the kitchen
you can get through this week
without feeling like there is a
matzah ball the size of New
York traveling down your di-
gestive track.
The key is moderation. A ton
of matzah, matzah meal,
matzah cake flour or farfel
doesn't have to be in everything
you prepare. Using a little of
any one of these items is ok, but
please, do not ... repeat ... do
not dump them in every recipe
you make. Have fun with
Passover. Concentrate on what
you can have, not what you
can't. The following recipes can
be used all week long and are
guaranteed to be a change of
pace.

SUNDAY 8-3

OPEN MON. THRU SAT. 9-6

.--'.....

o paraphraseA Tale of Two

2 onions, chopped
1 leek, chopped
2 carrots, sliced
2 red peppers, chopped
1 green pepper, chopped
2 tomatoes, peeled, seeded,
chinked
2 ribs celery, chopped
8 oz. sliced mushrooms
2 medium zucchini, sliced
2 medium yellow squash,
sliced
1 can, 6 oz. tomato paste
1 to 2 T. red wine (not
sweet)
1 T. chopped basil
1 T. sugar
1 t. salt

Dumpling

2 eggs
1'/2 c. matzah meal

1 t. salt
1 /a c. water
6 T. oil
2 t. chopped parsley

Powdered Sugar
1 c. granulated sugar
minus 2 T.
2 T. potato starch
Mix together in a food proces-
sor for about 2 seconds, or place
in a plastic baggie and shake to-
gether.

Baking Powder
'12 T. baking soda
1 /2 T. cream of tartar
Mix together in a plastic bag-
gie.