0 0- Kx 4x KX KX Kx -0 4x Kx -0 0 0 LAKEWOOD SPECIALTY Kosher Foods 25250 Greenfield • Oak Park • MI 810 • 967 • 2021 810 • 967 • 0644 fax PASSOVER SEDER 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 ' page 144 quickly by using Vegetable Kish- ka Mix spiked with fresh herbs for an appetizing burst of flavor. Ask the butcher to cut a pocket in the veal breast or alternately, have the veal breast boned and butter- flied. Spread stuffing over the sur- face to within an inch of the edges, then roll up as for a jelly roll. Se- cure with string or poultry picks and cook as directed below. A symphony of color and tex- tures makes Tomato, Tarragon and Olive Salsa look every bit as good as it tastes — a lively ac- companiment to any meat or fish dish. Fresh vegetables are available sliced, chopped and shredded, and there's even a mix for noodle kugel so that Pesto Noodle Kugel is as- sembled in minutes. Make ahead or refrigerate until ready to cook. Sun-Dried Tomato Sprate, one of the intense flavor fusions from PeaceWorks Inc., is the key in- gredient in Sun-Dried Tomato "Cream." Substitute if you must, but the result won't have the same zing. For a refreshing grand finale, serve Frozen Raspberry Choco- late Pie, tantalizing with just a whisper of Amaretto. All ingredients are kosher for Passover and when buying, should be labeled as such. PARSLEY 'VICHYSSOISE 1/2 cup leeks, coarsely chopped 2 (1/2 ounce each) chicken bouillon cubes 3 cups water 3 to 3 1/2 cups pareve non-dairy creamer 1 package (approx. 2 3/4 ounce) instant mashed potato flakes 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley Place leeks in small bowl. Mi- crowave at high for 1 1/2 min- utes to soften. Set aside. In medium saucepan, crumble bouillon cubes into water. Bring to boil over high heat, stirring to dissolve bouillon. Add 3 cups non-dairy creamer and heat to barely simmering. Remove from heat. Add potato flakes and lemon juice and stir until smooth. Add leeks. Pour into large pitcher or bowl. Cover and chill. If too thick, add a little more non-dairy creamer. To serve, pour into glasses or small soup bowls. Garnish with parsley. Serves 6 to 8. GEFILTE FISH TERRINE 1 roll (22 ounce) frozen r heck out next Friday's fine arts coverage in The Jewish News. We'll keep you posted on what's what and who's who in the national and local art scene. Don't miss it the last Friday of every month. 140 uncooked gefilte fish 1/3 cup matzah meal 1 tablespoon cider vinegar 1/2 teaspoon salt 1/4 teaspoon white pepper 1/4 cup chopped pimento or red bell pepper 1/4 cup chopped fresh dill 1 tablespoon drained red horseradish 1 tablespoon vinaigrette dressing 8 soft lettuce leaves (such as Boston lettuce) for garnish Remove wrapping from gefilte fish mixture. Place in a bowl, cover and defrost overnight in refrigerator. Preheat oven to 375F. Oil a nonstick medium loaf pan (9 x 4 1/2 inches). Add matzah meal, vinegar, salt and pepper to defrosted mix- ture. Mix thoroughly. Divide into 3 equal portions. Mix one portion with pimento. Spoon into loaf pan, spreading to cover bottom. Press down lightly. Mix second portion of gefilte fish with dill and spoon over pimento mixture to cover. Mix remaining portion with horseradish and spread over dill mixture. You will have three lay- ers. Smooth with a spoon. Driz- zle with dressing. Cover loosely with foil. Place in preheated oven and bake for 35 minutes. Reduce heat to 350 and continue baking 30 minutes longer. Cool in pan for 15 minutes. Loosen edges with round-bladed knife. Turn out onto lettuce-lined platter. Cut into slices about 1/2 inch thick. Serve with Dill-Flecked Mayonnaise. Serves 8 (2 slices each). DILL-FLECKED MAYONNAISE Mix 1/3 cup mayonnaise with 1 tablespoon finely chopped fresh dill. Note: To make your own gefilte fish mix, combine 1 1/2 pounds chopped fish fillets (a mixture of any white fish), 1 egg, 1/3 cup matzoh meal, 2 table- spoons finely chopped onion, 2 teaspoons salt and 1 teaspoon pepper. BRAISED STUFFED VEAL BREAST 1 package (11.6 ounces) vegetable kishka mix 1/2 cup peanut oil 1 1/3 cups warm water 1 cup coarsely chopped Italian parsley 3 scallions, thinly sliced 2 tablespoons chopped chives 1 tablespoon chopped sage leaves 2 teaspoons grated lemon rind pepper and kosher salt 4 1/2 pound veal breast with pocket 1 can (10 1/2 ounce) beef broth 2 cups cold water paprika Preheat oven to 450. Pour kishka mix into a medium bowl. Add oil and warm water and mix well. Add parsley, scallions, chives, sage, lemon rind and 1/4 teaspoon pepper. Stir to com- bine. Cool. Spoon enough mix- ture into veal breast pocket to fill loosely. Secure with 2 or 3 poultry picks. (Set aside leftover kishka mixture to use as below.) Place veal breast in roasting pan, skin side up. Sprinkle with salt, pepper and paprika. Pour 1/2 can beef broth and 1 cup cold