BUY DIRECT! SAVE 40% Wholesale Cut B oneless 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 Wholesale Cut NEW YORK STRIP STEAKS Fresh (Bone-In) $1.99 CATFISH FILLETS $3.98 . 2 PER PACKAGE lb. 18-20 lb. Avg. •, i 14. Thomps on Seedless GREEN GRAPES •.--74.'--- , -- - ‘ m 780 lb. CUT FREE! lb" ■ .." W 44-70)* GYM AV4k1‘ PINK 5 $1.00 GRAPEFRUITS Healthy Choice Borden's 246.00 Gallons frj F R ° All varieties WISE' GUARANTEM Better Made Family Size CHIP DIP ICE CREAM POTATO CHIPS $1 .0016°z. $1 39 14 Carton Oz. Bag ciATTLEmAN8 10 MILE RD. 23101 COOLIDGE HWY. OAK PARK • 546-4355 9 MILE RD. • COOLIDGE AT 9 MILE ROAD • HOURS: MON-SAT 8 - 8. SUN 8 - 6 8 MILE RD. 31550 GRAND RIVER FARMINGTON • 471-3210 • GRAND RIVER AT ORCHARD LAKE • HOURS: MON-SAT 9 - 8. SUN 9 - 6 Prices Good Through March 20, 1995 ALSO VISIT OUR OTHER LOCATIONS IN HAMTRAMCK, DETROIT & TAYLOR YALDOO'S IDOK WHAT'S NEW! IMPORTED FOODS The Finest Imported Foods From Around The World 27120 Evergreen (N.E. Corner of 11 Mile next to 1-696) • Lathrup Village, M1 • (810) 552-9898 • Fax (810) 552-9815 Passover is coining!!! i r 11— 11 05E11 WISSOTZKY TEAS Filled I PURE ii Fruit PASTRIES I IGRAPE JUICE!! ( I CARMEL • Kosher For Passover (Apple Delight or Fruit Galore) Strawberry, Cherry or Apricot) Sal e ' '3.49 11 I '2• 491 (Muscat or Rosé) I I Price Everyday Low Price L Offer Expires March 24, 1995 J L EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS Well, it's almost show Florida Indian River F Passover Variety Is Matzah Free 3. 49 Price Sale$ 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