Look what we' e
done to Matzos!

anischewi-

GET NUTTY page 110

Dressing:
1/3 cup seedless raspberry jam
1/3 cup raspberry vinegar
1 cup vegetable oil
1 tablespoon poppy seeds

Combine first 6 ingredients in
a large bowl and toss gently. Pre-
pare dressing: Combine jam and
vinegar in container of electric
blender. Process 20 seconds. With
blender on high, gradually add
oil in a slow steady stream. Stir
in poppy seeds. Yields 1 1/2 cups.

MUSHROOM-WALNUT
PATE (DAIRY)

1/4 cup walnuts
1/4 cup red wine
1 vegetable bouillon
4 cups mushrooms
1/4 cup plain yogurt
or sour cream
1/2 teaspoon salt
1/4 teaspoon dried
parsley

We made so many new flavors, we went crackers!

K OSHER

M

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QUALITY
-

Manischewilz.

Fresh baked with love,
Otu Rav:fe%cullez ic a#4,

Need to get away
from it all with a
great vacation?

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MANUFACTURERS COUPON

EXPIRES 7/15/97

SAVE 35

On any Package of Manischewitz
Matzos or
Crackers

S2 290.. 00 22 2.

With just one taste, you'll be crazy
about them, too. Cause we've got flavors
"to die for" - like delicious DELI-STYLE
RYE WITH CARAWAY, HONEY & SPICE,
ONION & POPPY, SAVORY GARLIC,
APPLE CINNAMON, EVEYTHING (just
to name a few!) And Manischewitz
Matzos and Matzo Crackers have little or
no fat. Enjoy them straight from the box
or with your favorite topping. What more
can we say...Man-O-Manischewitz, what
a wonderful way to enjoy matzos.

U—I

Ln

RETAILER: The B. Manischewitz
Company. LLC will reimburse
you for the lace value of this
coupon plus Bc handling provid-
ed you and the consumer have
complied with the offer terms.
Coupons not properly redeemed
will be void and held
Reproduction of this coupon is
expressly prohibited. (ANY
OTHER USE CONSTITUTES
FRAUD.) Mail to: The B.
Manischewilz Company. LLC.
CMS Dept 1172700, 1 Fawcett
Drive, Del Rio, TX 78840 Cash
value 1/100 of a cent. LIMIT
ONE COUPON PER PRODUCT
PURCHASED.

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112

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In a blender or
food processor, fine-
ly chop the walnuts.
In a skillet on medi-
um-high, heat the
wine; add the bouil-
lon and mushrooms.
Stir and simmer for
5 minutes. Lower the
heat, add the yogurt and parsley;
stir until just blended. Add the
mushroom-yogurt mixture to the
walnuts in the blender; blend un-
til smooth. Refrigerate until
ready to serve on wheat or rye
crackers. Serves 8-12.

DATE-NUT LETTUCE
SANDWICHES (DAIRY)

S ounces cream cheese, softened

2 tablespoons chopped dates
2 tablespoons chopped walnuts,
toasted
1 tablespoon sour cream
1/4 teaspoon grated orange rind
8 slices whole wheat bread
1 cup shredded iceberg lettuce

Combine first 5 ingredients.
Spread date mixture evenly on 1
side of bread slices. Sprinkle let-
tuce evenly on date mixture. Top
with remaining bread slices.
Yields 4 servings.

BANANA FRENCH
TOAST (DAIRY)

3 eggs
1/2 cup low-fat milk
1/2 teaspoon nutmeg
1 very ripe banana
1/4 teaspoon cinnamon
1 loaf of French bread sliced into
112-inch slices

Mix all above ingredients ex-
cept bread in a blender for 30 sec-
onds. Pour the mixture into a pie
pan. Preheat a griddle and add
a small amount of canola oil to
prevent sticking. Dip the bread
slices in the mixture and evenly
coat both sides. Place the dipped
bread in the hot griddle. Cook on
both sides for about 45 seconds
or until golden brown. Sprinkle
with a light amount of confec-
tioners' sugar or garnish with
sliced bananas and/or syrup.
Leftovers may be reheated.
Serves 6.

HOMEMADE FIG BARS
(PAREVE)

Dough:

2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick margarine, softened
1/2 cup light brown sugar
1 egg, beaten
1/4 to 1/3 cup water
Filling:
12 ounces black (mission) figs
1/3 cup walnuts
1/2 cup apple juice
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon each: ground cloves,
allspice

Combine the first 3 ingredi-
ents in a mixing bowl. In anoth-
er bowl, cream the
margarine and sugar.
Beat in the egg until
the mixture is smooth.
Combine the two mix-
tures and work to-
gether with hands.
Sprinkle in enough wa-
ter so that the mixture
holds together as a soft
dough. Wrap the dough
tightly and refrigerate for at least
30 minutes.
In the meantime, combine the
ingredients for the filling in the
container of a food processor.
Process until finely ground. Once
the dough is chilled, preheat the
oven to 350 degrees. Divide the
dough into 2 equal parts. On a
well-floured board, roll each out
into a rectangle shape to fit a 9-
by 13-inch baking pan. Oil and
flour the bottom of the pan, then
fit one of the dough rectangles
into the bottom and trim the
sides. With the help of a cake
spatula, spread the filling even-
ly over it. Cover with the re-
maining dough rectangle and
trim. Bake for 35-40 minutes or
until the top is lightly golden. Let
cool and cut into 24 2-inch square
pieces. You may, if desired, cut
into smaller pieces.

RAISIN BISCUIT BREAD
PUDDING (DAIRY)

2 cups half-and-half
1/2 cup butter or margarine
3 large eggs
1 cup sugar
1/2 cup raisins
10 basic buttermilk biscuits
whipped cream for garnish
(optional)

Combine half-and-half and
butter in a heavy saucepan; cook
over medium heat until butter
melts. Cool. Combine eggs and
sugar; beat at medium speed of-
electric mixer for 1 minute. \
Gradually stir in half-and-half
mixture. Stir in raisins. Set
aside. Crumble the biscuits into
a lightly greased 2 quart shal-
low baking dish. Add the egg
mixture. Bake at 350 degrees for
45 minutes or until a knife in-
serted in center comes out clean,
covering with aluminum foil af-
ter 35 minutes to prevent over-(f\
browning. Serve warm with
whipped cream. Yields 8-10
servings. ❑