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March 29, 1996 - Image 134

Resource type:
Text
Publication:
The Detroit Jewish News, 1996-03-29

Disclaimer: Computer generated plain text may have errors. Read more about this.

A VERY HAPPY
PASSOVER
From
EVERYONE at
NI NO SALVAGGIO
INTERNATIONAL
MARKETPLACE

Lose Those Leftovers
In A Passover Frenzy

EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

I

St. Clair Shores

Coming Soon To Troy

t's time to start your vacuum
cleaner engines. Passover is
about to begin.
It's the time of year that we
all love and dread simultaneous-
ly. We're going to clean and pol-
ish and clean and move stuff and
clean and throw things away and
clean and change dishes and
clean and shop. Lurking in the
back of our minds is the knowl-
edge that we've got to get rid of
all our chometz.
Now, nobody wants to throw
away stuff that's still good. It's
taken us all year to collect it. But,
then, nobody really wants to store
it either. We just don't have the
room. It's so much easier to just
clean out your pantry.
So the question becomes, what
do you do with those half eaten
boxes of cookies and pasta and
bottles of ketchup? My solution ...
improvise with style. Take what
you've got and create combina-
tions that will knock your fami-
lies socks off. I'm not, however,
advocating a casserole with 27 dif-
ferent types of beans and cookies
in it. Just something a little dif-
ferent and unique. The following
recipes should help get you start-
ed.

Farmington Hills

MORRIS AND HELEN WEISS

AND

MORRY AND SHEYLA MERTZ

Wish Their Customers and Friends
Sincere Best Wishes For A
Happy, Healthy and Peaceful Passover

SHOP

ZEIV1AN'S

TWO LOCATIONS TO SERVE YOU BEST!

CASH

NEW YORK BAKERIES

SERVING THE NORTHWEST SIDE FOR OVER 27 YEARS

30760 SOUTHFIELD RD. AT 13 MILE
25258 GREENFIELD RD.

(IN THE GREENFIELD CENTER)

FOR LIKE-NEW
WOMEN'S & CHILDREN'S

DESIGNER

646-7159
967-3905

CONSIGNMENT
CLOTHIERS

`CHALA' is taken from everything that is baked — Under
the supervision of the COUNCIL OF ORTHODOX
RABBIS OF GREATER DETROIT by the Mashgiach
Rabbi Binyomin Rothstein, and strictly supervised by
Mr. Weiss and Mr. Mertz (owners).

JOE, KEN & GRACE

FRUITY RICE SALAD
WITH RASPBERRY
VINAIGRETIT

fashions
& accessories

Call today for a FREE
housecall appt. or
in-store appt.

347-4570

43041 W. 7 Mile • Northville ,

THE BEST OF KNITTING

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WISH OUR FAMILY,
FRIENDS AND CUSTOMERS
A HEALTHY & JOYOUS
PASSOVER

13*

3017 WOODWARD AVE. • 3 BLOCKS SOUTH OF 13 MILE
8 1 0 - 2 8 8 - 5 4 4 4

• • •



• • • • • • • • •

805 E. - N1APLE • ItIRNIINGLIANI

(Bet. Adams & Hunter)

81(1-647-9090

2 cups cooked rice (brown works
really well)
2 cups broccoli, cut into small
pieces, blanched and chilled
2 cups canned pineapple, drained
1 can mandarin orange, drained
1 red pepper, diced
1/2 cup chopped onion (red onion
add a sweet taste)
1 can (12 ounces) tuna, drained
salad greens
Raspberry Vinaigrette Dressing
1/2 cup apple cider vinegar
(regular will do)
1 tablespoon raspberry preserves
2 tablespoons orange or lemon
juice
1 tablespoon brown sugar
1 teaspoon seasoned salt
1/2 teaspoon crushed red pepper
1 teaspoon minced garlic
1/2 cup olive oil

In a large bowl, combine the rice,
broccoli, pineapple, oranges. pep-
per and onion. Toss well. Add
raspberry vinaigrette dressing an
toss well. Cover and refrigerate
for several hours before serving.
Just before serving add the tuna
and toss gently. Serve on salad
greens either as individual serv-
ings or as a main dish. Serves 6
main course servings.

SPICY CHICKEN AND
PASTA WITH GARLIC

AND PINE NUTS

3 tablespoons olive oil
3 teaspoons minced garlic

2 cups sliced mushrooms
1/2 cup chopped onions
1/2 teaspoons crushed red
pepper
21/2 cups chopped plum
tomatoes
21/2 cups chicken broth
1/2 teaspoon salt (optional)
1/4 teaspoon coarsely ground
pepper
8 to 10 ounces uncooked linguini
1 1/2 to 2 cups cooked chicken,
cut into bite size pieces
1/3 cup chopped fresh cilantro or
parsley
1/3 cup toasted pine nuts
(almonds will work as well)

Ina large skillet heat olive oil and
saute garlic, mushrooms, onion
and red pepper. Saute until just
tender. Add tomatoes, salt, pep-
per and chicken broth. Bring the
mixture to a boil.
Break the linguini noodles in
half and mix them into the boil-
ing mixture. Cover, reduce heat,
and cook for about 10 minutes or
until the noodles are cooked
throughout. Check at about 5
minutes and stir. Add the chick-
en and cliantro and toss gently.
Place in the serving dish, sprin-
kle with nuts and serve. Serves 4
to 6.

PINEAPPLE PECAN
LOAF

3/4 packed brown sugar
1/4 cup shortening
1 egg
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup orange juice
1 can (81/4 ounces) crushed
pineapple, undrained
1/2 cup chopped pecans

Preheat oven to 350. Grease only
the bottom of a loaf pan. Cream
together the brown sugar short-
ening until fluffy. Beat in egg. Stir
in flour, baking soda, salt and or-
ange juice. Stir in pineapple (with
syrup) and pecans. Spread in pan.
Bake approx 55 minutes or until
toothpick comes out clean. Cool
slightly and remove from pan.
Cool completely before slicing.

X-TRA SPECIAL PEANUT
BUTTER COOKIES

1 cup crunchy peanut butter
1 cup honey
1/2 cup oil
2 eggs
1 teaspoon vanilla
2 cups flour (whole wheat flour
gives it a kick)
1/2 cup oat bran
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup salt
1 cup crisp rice cereal
1 cup raisins

Preheat oven to 350. In a large
bowl combine the peanut butter,

LEFTOVERS

page 138

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