ORDER NOW FOR PASSOVER
KOSHER FOR PASSOVER
math
11 1122
"A ZIESEN PESACH TO YOU AND YOURS"
a sweet Pesach is the best wish for the occasion
and everyone will enjoy our tempting tray of
sweet treats for their seder.
RED CABBAGE page 124
KOSHER FOR PASSOVER
FANCY CANDY, NUT g FRUIT TRAYS
Tray of Luscious Treats: Selections of
Fancy dried fruits, Pears, Peaches and
Apricots, Dark Chocolate Cocoa Almonds,
Fancy Fresh Roasted Nuts. Dark Chocolate
Fruit and Nuts Mix. Fancy Passover
Cookies, Dark Chocolate covered Raisins,
and Fancy Diced Fruit Mix. Kosher Pareve
14 inch tray.
'38"
ORDER EARLY!
Sefer444
• assover Quantities Are
WISH FAMILY AND FRIENDS
"CHAG SAMEACH"
FOR THEIR SEDER
Large Tray of Fancy Holiday Sweets:
Selection consisting of Dark Chocolate
Covered Apricots, Extra Fancy Fresh
Roasted Cashews, Fancy Dried Apricots
and dried Cherries. Dark Chocolate Rum
Raisins or Mocha Coffee Beans, Fancy
Passover Cookies, Blue & White Passover
Chocolate Almonds, Dark Chocolate cov-
ered Pistachios, and Fancy dried Pears,
Peaches and fancy fruits or additional
Chocolate selection. Kosher Pareve 16 inch
tray.
'4899
Limited Early Orders Will be
Handled with Priority. All
Trays are Kosher Pareve
and can be used with Dairy
or Meat Trays.
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AMERICAN COLLECTION SELECTIONS
Fancy Gift Selection In Regular Ballotine: Dark Chocolate Covered Apricots,
Fancy Fresh Roasted Nuts, Dark Chocolate Fruit & Nut Mix, and Chocolate
Raisins.
$
13
99
$ I9y
All Selections above are Available Kosher Pareve.
AMERICAN
All our Kosher Baskets and Trays are Certified
Kosher or Sanctioned by the Metropolitan
Kashruth Council of Michigan.
7"..111
ourmet
LOW CAL SUNNIER
SALAD (PAREVE)
2 cucumbers, unpeeled
1 large tomato
1 small onion
2 tablespoons wine vinegar
1 tablespoon vegetable oil
1 tablespoon water
1 tablespoon Old Bay Seasoning
Slice cucumbers into thin
rounds. Chop tomato into 1/2-
inch cubes. Slice onion thinly
and separate the circular pieces.
Set all vegetables aside in a
bowl. In small bowl, mix vine-
gar, oil, water and Old Bay Sea-
soning and toss with vegetables.
Cover and chill for two hours be-
fore serving. Serves 4 to 6.
ZUCCHINI LATKES
WITH SWEET PEPPERS
(PAREVE)
Fancy Large Medium Ballotine: Dark Chocolate Cocoa covered Almonds,
Fancy Fresh Roasted Cashews or Mixed Nuts, Fancy Dark Chocolate covered
Pistachios or Blue & White Chocolate Almonds, and choice of Fancy dried Fruit
Mix or Chocolate covered FruitSelection.
All selections are prepackaged and prearrangeed: Substitutions
may be made at an additional charge upon request.
Gently stir in noodles and car-
away seeds. Serve hot. Serves 4
to 6.
CALL
(810) 851-4450
FAX (810) 737-3669
1-800-966-7263
67[6 Orchard Lake Road • West Bloomfield Plaza • West Bloomfield. Michigan 48322
2 cups grated zucchini
1/4 cup chopped red bell pepper
1/4 small onion, chopped
2 eggs, beaten
1 cup soft breadcrumbs
1 tablespoon mayonnaise
2 teaspoons Old Bay Seasoning
matzah meal for coating
oil for frying
Squeeze zucchini dry in dish
towel or paper towels. Place in
large bowl with red bell pepper,
onion, eggs, breadcrumbs, may-
onnaise and Old Bay Seasoning.
Form into 6 patties. Dredge with
matzah meal. Heat 1/4-inch oil
in skillet over medium heat. Fry
2 minutes on each side until
nicely browned. Drain on paper
towels. Makes 6.
BRAISED BRISKET IN A
BAG (MEAT)
T J E WISH NE WS
2 tablespoons all-purpose flour
4-5 pounds brisket, trimmed of
fat
3 medium onions, quartered
3 medium carrots, cut in 1 1/2-
inch pieces
3 large cloves garlic, quartered
1 tablespoon Old Bay Seasoning
1 can (14 1/2 ounces) stewed
tomatoes
1 cup dry red wine (burgundy)
3/4 cup water
TM
PUBLISHED BY THE DETROIT JEWISH NEWS
WaIG your ACCOUNT REPRESENTATIVE
Phone (810) 354-6060
or for subscription information
Phone
(810) 354-6620
Preheat oven to 350. Sprinkle
2 tablespoons flour in large oven
bag according to package direc-
tions. Place brisket in bag.
Arrange onions, carrots and gar-
lic around. Sprinkle with Old Bay
Seasoning. Add tomatoes, wine
and water. Secure bag with a tie.
Cut 3 or 4 half-inch slits in top
of bag for steam to escape. Place
in roasting pan or Dutch oven.
Cook in preheated oven 2 1/2 to
3 hours or until brisket is fork
tender.
To serve: Remove brisket to
heated platter. Slice. Arrange veg-
etables around. Pour a little gravy
over. Pass remaining gravy in
sauceboat. Serves 10 to 12.
RED HOT BUTTER
(DAIRY)
1 stick (1/4 pound) butter,
softened
1 tablespoon fresh lemon juice
1 tablespoon minced onion
2 teaspoons Old Bay Seasoning
Whip butter until soft. In a
small bowl, combine lemon juice,
onion and Old Bay Seasoning.
Add mixture to butter, beating
slowly, until well blended. Use
immediately or refrigerate until
needed. Makes 1/4 pound. Good
on corn on the cob.
CHESAPEAKE FAJITAS
(DAIRY) (ADAPTED
FROM OLD BAY
SEASONING)
4 tablespoons butter
1 large onion, sliced
1 large green pepper, sliced
1 pound surimi (Alaskan white
pollack)
1-2 tablespoons Old Bay
Seasoning
juice of 1 lemon
1 teaspoon minced garlic
1/4 teaspoon salt
8 flour tortillas
Accompaniments: bowls of
lettuce, tomato, shredded
Monterrey Jack cheese
In a large skillet, melt butter.
Add onion and green pepper and
saute 2-3 minutes until onions
are slightly softened. Add suri-
mi, 1 tablespoon Old Bay Sea-
soning, lemon juice, garlic and
salt. Saute 5 minutes. Taste and
add more Old Bay Seasoning if
desired.
In a separate skillet, heat
flour tortillas for 1 minute on
each side.
To assemble fajitas: Place
some surimi on top of tortilla.
Top with lettuce, tomato and
cheese, as desired. Makes 8.
STEAMED SURIMI
(PAREVE)
1/2 cup cider vinegar
1 tablespoon Old Bay Seasoning
1 teaspoon salt
1/2 teaspoon sugar
1/2 cup water
1 pound surimi
In a saucepan, combine vine-
gar, Old Bay Seasoning, salt,
sugar and water. Bring to a boil.
Add surimi and stir gently. Cov-
er, steam until tender, about 10
minutes. Drain well. Serve with
pasta or warm crisp breads.
Serves 4.
BROILED ORANGE
ROUGHY (DAIRY)
4 fillets orange roughy, 5-6
ounces each
3 tablespoons lemon juice
2 teaspoons Old Bay Seasoning
(or more to taste)
3 tablespoons grated Parmesan
cheese
Spray broiler pan with non-
stick vegetable spray. Place or-
ange roughy in prepared pan;
sprinkle with lemon juice and
Old Bay Seasoning. Top with
Parmesan cheese. Broil 10
minutes until nicely browned
and fish is opaque when flakes
are separated with sharp-point-
ed knife. Serve immediately
with hot buttered noodles. 4
servings.