One Stop Kosher would like
to thank all of our customers for
making this years Passover season
a very successful one.
- PIQUANT MINT SAUCE page 148
In saucepan, combine vine-
gars, sugar and mint leaves.
Bring to a boil, stirring to dis-
solve sugar. Stir in salt and pep-
per. Lower heat and simmer 2-3
minutes. Serve at room tem-
perature. Makes about 1 cup.
GARLIC LIME CHICKEN
KEBABS
1/4 cup peanut oil
grated rind and juice of 1 large
lime
2 teaspoons minced garlic
1 teaspoon kosher salt
112 teaspoon fresh ground
pepper
4 chicken breast halves,
skinned, cut in 1-inch wide
strips
12 medium mushrooms
1 large red bell pepper, seeded
and cut in 3/4-inch chunks
In shallow dish, mix oil, lime
rind and juice, garlic, salt and
pepper. Add chicken strips,
mushrooms and peppers. Toss
to coat with oil and garlic mix-
ture. Spear chicken pieces onto
10-inch skewers alternately with
mushrooms and red pepper.
Place skewers on preheated,
oiled grill. Turn several times
until chicken is cooked through
and vegetables are beginning to
brown, 8-10 minutes. Serve hot.
Serves 4.
Under supervision of Vaad Harabonim Orthodox Council of Greater Detroit.
25040 Southfield Road
NE Corner of 10 Mile and Southfield
Southfield, Michigan 48075
(810) 569-5000
Fax (810) 569-5801
CRUSTED TOMATOES
AND SWEET ONIONS
4 Seasons Fireplace & Barbecue
SUNDAY ONLY
DON'T PASS OVER THIS SALE
GENESIS #1000
3 BURNER SYSTEM
WITH LP TANK
OR NAT. GAS
OSE $479.99
INCLUDES
ASSEMBLY &
LOCAL
DELIVERY
ALL MHP UNIVERSAL
BARBECUE PARTS SAVE
25%
In store purchases only
30903 ORCHARD LAKE RD
(810) 855-0303
Hunter Square between 13 & 14 Mile by THE GAP
PASSOVER HOURS: SUNDAY 10 am-5 pm -
CLOSED MONDAY & TUESDAY- OPEN Wednesday & Thursday
10 am-9 pm Friday 10 am-6 pm CLOSED SATURDAYS
sale ends 4-27-97
HAPPY PASSOVER
AL. AltilLANN
Comfort
Shoe
Headquarters
FIE.A JOHNSTON-MURPHY
ECCO ROCKPORT NIKE
rra
duDA{cH
u wrs orimm
Sugar Tree Plaza • Just North of Maple
West Bloomfield
EVERYTHING JUDAICA
FOR THE JEWISH HOME
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3 tablespoons olive oil
3 tablespoons lime juice
1 tablespoon prepared mustard
3 tablespoons chopped fresh
basil or 3 teaspoons dried
1 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon fresh ground
pepper
4 medium tomatoes, sliced 1/2-
inch thick
3 large sweet onions (Vidalia),
sliced 1/2-inch thick
In shallow dish, mix oil, lime
juice, mustard, basil, salt, pa-
prika and pepper. Add tomatoes
and onions and turn to coat all
sides. Place on oiled rack over
preheated coals. Cook 4 minutes
to char nicely. Turn and cook 2-
3 minutes longer to char lightly
and soften. Serve hot. Serves 4-
6.
ROAST PARSLIED
POTATO FANS
Dressing: 3 tablespoons Italian
dressing
1 teaspoon chopped chives
4 medium baking potatoes
114 cup coarsely chopped
parsley
salt and pepper
Mix Italian dressing and
chives. Set aside. Cut four 12-
inch squares of foil. Cut potatoes
lengthwise, 1/4-inch thick with-
out cutting all the way to the
end. Separate slightly to make
a fan shape. Place each potato
in center of a foil square. Brush
with dressing mixture. Sprinkle
lightly with salt and pepper.
Scatter parsley on top. Fold foil
over to cover and pinch edges to
seal. Place packets on rack
above hot coals. Turn often.
Cook until soft, about 45 min-
utes.
HONEY TOASTED
PINEAPPLE WITH
MANGO PUREE
1 pineapple, peeled, and cored
1/4 cup honey, warmed
2 tablespoons lime juice
2 tablespoons finely chopped
almonds
Slice pineapple 112-inch thick.
Set aside. Combine honey, lime
juice and chopped almonds.
Brush pineapple slices on both
sides with honey mixture. Place
on preheated grill. Cook 5 min-
utes, turning once or twice, un-
til nicely browned. Place on
serving dish and drizzle a little
Mango Puree over. Pass the rest
in a pitcher. Serves 4-6.
MANGO PUREE
2 ripe mangos, peeled and pitted
1/4 cup apricot juice
1 tablespoon brandy (optional)
1 tablespoon honey, warmed, or
to taste
Cut mangos into 1-inch
chunks. Place in blender jar or
food processor with apricot juice
and brandy (optional). Process
until pureed. Add a little extra
juice if too thick. Sweeten to
taste with honey. Pour into a
pitcher. Serve drizzled over
Honey Toasted Pineapple.
Makes about 1 cup. ❑
Sponge Cake:
The Passover Leftover
ILENE SPECTOR SPECIAL TO THE JEWISH NEWS
I
don't think there was ever a
Passover when I didn't have
leftover sponge cake. In fact,
I always plan for it.
And I never worry if my own
or the one brought as a hostess
gift turned out a little dry. I have
so many delicious ways to en-
hance the slices, that even a
slightly stale piece can be re-
deemed. Coarse crnmhs ran hp
combined with butter or mar-
garine and chopped nuts to
make a crust for a dairy cheese-
cake or chocolate mousse.
I have a friend who uses old-
er sponge cake pieces for her fa-
vorite bread pudding recipe in
place of the bread cubes. There
is now available Passover vanil-
la pudding mix and I bet this
eiensine vs A ve -_
4
rr,