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TOP SIRLOIN $1 671b
10-12 lb. Avg.
Great for Steaks & Roasts!
Free Range
All Natural
Fresh
TILAPIA FILLETS
$4.98 lb.
CHICKENS
4 9 It I b
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$3.98
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2 PER PACKAGE
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18-20 lb. Avg.
•, i 14.
Thomps on Seedless
GREEN GRAPES
•.--74.'--- ,
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780 lb.
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PINK
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Passover is coining!!!
i r
11—
11 05E11
WISSOTZKY
TEAS
Filled
I
PURE ii Fruit
PASTRIES I
IGRAPE
JUICE!!
(
I
CARMEL
•
Kosher For Passover
(Apple Delight or Fruit Galore)
Strawberry, Cherry or Apricot)
Sal
e
' '3.49 11 I '2• 491
(Muscat or Rosé)
I I
Price
Everyday Low Price
L
Offer Expires March 24, 1995
J L
EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS
Well, it's almost show
Florida Indian River
F
Passover Variety
Is Matzah Free
3. 49
Price
Sale$
for 25 Bags
Offer Expires March 24, 1995
FOR ALL YOUR KITCHEN NEEDS:
• Olive Oils
• Chocolates • Coffees • Biscuits
• Dried Fruits • Spices
• Breads • Frozen Foods
• Nuts
• Cheeses
• Teas
• Juices and more!!
1 c. chopped celery
3/4 c. Passover mayonnaise
3 to 4 T. lemon juice
1/2 t. salt
1/2 to 3/4 c. cashews
time. The main courses
•
are set for the seders
(poultry one night and
beef the next) and I know exact-
ly what side dishes and desserts
I'm serving each night. I always
make way too much so I know
that I'll be serving a lot of left-
overs for almost a week.
After eating the same food
three days in a row ceases to be
a pleasant experience, it becomes
more like a meal that has to be
endured.
Each year I promise myself
that this year will be different. I'll
freeze some of leftovers and I will
prepare meals that don't revolve
around seeing how many differ-
ent ways I can disguise the left-
over turkey and how many
creative ways there are to serve
matzah.
This column is being declared
a matzah-free zone. All of the fol-
lowing recipes are 100 percent
matzah-free yet perfectly fine for
serving at any time during the
eight days. The ingredients are
readily available and the time it
takes to create them is minimal.
I've tried to provide a wide va-
riety of salads and main courses
that will tempt event the kids
who are dying for a slice of piz-
za.
Drain pineapple and save
juice. Rub the chicken with the
garlic and sprinkle with the slat
and pepper. In a skillet, saute the
chicken in the oil until browned,
turn once. Add 1/2 c. pineapple
juice to chicken, reduce heat, cov-
er and simmer 7 to 10 min. For
the salsa, combine pineapple and
remaining juice with the re-
maining ingredients in a medi-
um size bowl. Mix well.
ELEGANT EGGPLANT
SALAD
APPLE PECAN CHEESE
CAKE
1/3 c. margarine
1 T. lemon juice
1/2 t. dried oregano
2 cloves garlic, minced
1 medium eggplant, peeled, and
cut into 1/2 in. cubes
1 c. sliced mushrooms
1 medium zucchini, halved and
thinly sliced
1 medium tomato, peeled, seeded
and chopped
1/4 t. salt
18 oz. pkg cream cheese
1 c. (1/2 lb.) low fat cottage cheese
1/2 c. sugar
1 T. potato starch
1 t. vanilla
5 eggs
1/4 c. ground pecans
1/2 c. chopped pecans
3 Granny Smith apples, cored,
peeled and sliced thin
3 to 4 T. sweet white wine
2 T. sugar
1/4 t. cinnamon
Combine margarine, lemon
juice, oregano and garlic in a
large skillet. Cook over moderate
heat, stirring occasionally, until
garlic is lightly browned. Add egg-
plant and onion. Stir to coat. Cook
10 min. or until eggplant is ten-
der. Remove from heat. Transfer
to medium serving bowl. Stir in
zucchini, mushrooms, tomato,
salt. Cover and refrigerate at
least 8 hours or overnight. Stir
before serving and you can sprin-
kle with a little grated cheese if
desired. This can be doubled.
Serves 6 to 8.
TROPICAL CHICKEN
SALAD
4 c. cut up chicken (yes, you can
use the leftover turkey)
2 large oranges peeled and
sectioned (don't save juice)
1 112 c. fresh pineapple, cut into
chunks. Save shell
1 c. seedless grapes
In a large bowl, combine chick-
en, fruit and celery. Mix well.
Cover and chill. In a small bowl,
combine the remaining ingredi-
ents except the nuts. Cover and
chill. Just before serving, com-
bine the chicken mixture with the
dressing and nuts.
CHICKEN WITH
PINEAPPLE SALSA
1 20 oz. can crushed pineapple
4 boneless, skinless chicken
breasts
1 t. mincedgarlic
salt/pepper to taste
1 T. peanut oil
1/2 c. diced red pepper
1/4 diced green pepper
2 T. chopped green onion 2 t.
minced parsley or cilantro
2 t. jalapeno chilies minced
1 t. lime zest
Preheat oven to 350. Grease
a small spring form pan and
dust with the potato starch and
ground pecans. Shake out excess
and save. In a food processor or
blender, blend the cream cheese,
cottage cheese, sugar, remain-
ing potato starch/ground pecan
mixture and egg yolks together.
Pour the mixture into a bowl.
Beat egg whites until stiff. Gen-
tly fold into cheese mixture, 1/3
at a time. Pour into prepared
pan and bake at 350 for 1 hour.
Turn off oven open door and let
cool. While cake is cooling, saute
the apples, cinnamon and
pecans in the white wine until
they are slightly soft. Remove
from heat and cool. Spoon over
cheese cake when serving.
Serves 8 to 10.
© Eileen Goltz 1995