IT'S FAIR
THE SILVERDOMEN SEWN111 ANNEAL
— INDOOR
KOSHER BITES page 116
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Kishke featuring sauce,
kishke, spinach, onion, black pep-
per and cheese
7‘e 2Verttee4 fire-ate& lfteloott earaavad
Mediterranean, featuring
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cheese, cheese, beets, olive oil
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"Great, unusual flavor. My fa-
vorite of the ones I tasted."
— Linda McCarthy
❑
fl Kosher Bites is a nonscien-
tific, consumer-oriented taste
test. Since consumers general-
ly do not engage in market re-
search prior to picking products
to purchase, we don't either. We
test what grabs us and what is
readily available on grocery-
market shelves. We offer our
honest, maven-driven opinions,
as best we can.
Ple.ase let us know if you have
any suggestions for this column.
We are willing to try almost any
kosher product for the sake of our
readers.
To make any suggestions, call
Jill Davidson Sklar at (810) 354-
6060, Ext. 263.
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"Spices and cheese blend beau-
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— Sy Monello
EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS
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STARTERS • ALTERNATORS • FAN BELTS • FLOOR MATS • SEAT COVERS • JUMPER CABLES • BRAKE SPECIAL • WIPERS -0
W
ell, it's almost show
time. The main cours-
es are set for the
seders (poultry one
night and beef the next) and I
know exactly which side dish-
es and desserts Pm serving each
night. I always make way to
much (it's the law) 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, 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 the leftovers
and I will prepare meals that
don't revolve around seeing how
many different ways I can dis-.
guise the leftover turkey and
how may creative ways there
are to serve matzah.
All of the following 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 cours-
es that will tempt even the kids
who are dying for a slice of piz-
za.
ELEGANT EGGPLANT
SALAD
1/3 cup margarine
1 tablespoon lemon juice
1/2 teaspoon dried oregano
2 cloves garlic, minced
-1 medium eggplant, peeled, and
cut into 1/2 inch cubes
1 medium onion thinly sliced
and separated into rings
1 cup sliced mushrooms
1 medium zucchini, halved and
thinly sliced
1 medium tomato, peeled,
seeded and chopped
1/4 teaspoon salt
Combine margarine, lemon
juice, oregano and garlic in a
large skillet. Cool over moder-
ate heat, stirring occasionally,
until garlic is lightly browned.
Add eggplant and onion. Stir to
coat.
Cool, stirring occasionally,
about 10 minutes or until egg-
plant is tender. Remove from
heat. Transfer to medium serv-
ing bowl. Stir in zucchini, mush-
rooms, tomato and salt. Cover
and refrigerate at least 8 hours
or overnight. Stir before serving
and you can sprinkle with a lit-
tle grated cheese if desired. This
can be doubled. Serves 6 to 8.
MATZAH-FREE page 120