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 ti ti AT ti Anny Blatt • Tahki • Prism • Classic Elite Trendsetter • Annabel Fox • Katia • Unique Kolours Dyed In The Wool • Rowan & More! #77 ti ti ti in nit CCikilITUR CAMERA ti 29791 Northwestern Hwy. ti in Royal Oak (810) 355-1400 Southfield, MI 48034 - 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