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 (810) 932-3377 Send Someone Special A Gift 52 Weeks a Year. Send a gift subscription to THE JEWISH NEWS (810) 354-6620 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,