OFFERS EXPIRi
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N BULK FOOD
Distributors o Gourmet and Fancy Foods
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6698 ORCHARD LAKE RD. IN THE WEST BLOOMFIELD PLAZA • 248-737-1610
SUN. 9:00am - 9:30pm • MON. - THURS. 7:30am - 9:30pm FRI. & SAT. 7:30am - 10:30pm
KOSHER FOR PASSOVER SALE
Shop Early! Quantities Are Limited!
rj
Passover begins April 10
Herring
WINE OR CREAM
$399
0
32 oz, qt
Reg. $4.99, Limit 2 OTS
KOSHER PARVE FOR PASSOVER
GEFILTE FISH • KISHKE
KUGEL CLASSICS
FANCY • NO PEANUTS
FOLLY COOKED, HEAT 8 SERVE
MIXED
NUTS
$399
• APPLE KUGEL
• POTATO KUGEL
• BIFIOCOLI SOUFFLE
.
grileirba
LB.
Rag. $4.99 LB, rzi
Limit 2 LBS
`-7-1
CHOCOLATE
O L AT E
BR I DE
MIX
$269
LB.
Beg. $3.99 LB,
Limit 2 LBS
BAKERIES
READY TO SERVE, FROZEN CAKES
KOSHER PARVE FOR PASSOVER
Passover Products an order the superviska it Chaim
Arlan ;esker= KAI, Waskingern BQb.. New York
•CHOCOLATE ICED LAYER • PARISIENNE LAYER CAKE
•MACAROON LAYER CAKE • CHOCOLATE LOAF CAKE
• SEVEN LAYER CAKE
•NOT ROLL CUE
KAJ
• TRUFFLE CAKE
•MOCHA LAYER CAKE
BREDE
EMPIRE • KOSHER
CHICKEN
BREAST
$599
LB.
Limit 2 PHU (;,
Reg. S8.99 LB. lL-1 .)
KOSHER FOR
PASSOVER
RED OR
WHITE
$
S3.49 Value, Limit 2 LBS
California Ashlock
PITTED
PRUNES
q 29
LB.
Reg. $1.99 LB, rn
Limit 2 LBS
UNGAR'S
KOSHER FOR
PASSOVER
COOK IN I V: HOUR. JUST
PUT IN BOILING WATER.
FROZEN WHITEFISH 8 PIKE
GEFILTE FISH
$449
Reg. $5.99 LB, CD
22 oz. Loaf • Limit 3
79C
BeLgim$,:r
HORSE RADISH
KOSHER FOR PASSOVER
GIFT TRAYS & BASKETS L-7-1
Order Early! Supplies Limited!
Tray of Luscious Treats
Selection of Fancy dried fruits,
Pears, Peaches and Apricots, p
6716 ORCHARD LAKE ROAD
Dark Chocolate Cocoa Almonds, •
IN THE WEST BLOOMFIELD PLAZA
Fancy Fresh Roasted Mixed Nuts,
MON.-FRI. 9:00AM-6:00PM
Dark Chocolate Pistachios, Fancy
SAT. 10:00 AM-5:OOPM
Passover Cookies, Dark Chocolate
Covered Raisins and Fancy Dried
Fruit Mix.
lZ
6 t her's
JUNCO
GIFTWORLD
In Sugar Tree Plaza
On Orchard Lake Road Just North of Maple
248-932-3377
‘11M11 ■ 11.
For the Ultimate
One-Of-R-Kind Gift...
Your Broken Wedding Glass
Made into a Mezuza or
Frozen in Lucite!
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Feral-wring
FIRST DISCOUNT TRAVEL
Carild)can 1:F1-Inds, L I Ili
No
3/13
1998
116
For Good Eating:
Go Fish
ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR
SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN
OM
46C 4 aht E 299
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Vita elites1:4
KOSHER FOR PASSOVER
Food
I lawaii, 1.-. - iirope, and morc:
rnaticr what your ticstinal:ion IS.
1 Cl
CIO ilk' 111,11111111,2.
248-355-0510
NORTHWESTERN HIGHWAY, BETWEEN 12 & 13 MILE ROADS
ETHEL HOFMAN
Special to The Jewish News
I
n the Shetland Isles where I
grew up, fish was cheap and
plentiful. For that matter it still
is, although the farmed variety
has replaced much of the wild.
Nutritionally, fish is high on the list
of healthy foods. Fatty varieties such
as herring and mackerel contain rela-
tively high amounts of polyunsaturat-
ed fatty acids, especially attractive to
cholesterol watchers. They are an
excellent source of phosphorous and
the sodium content of both freshwater
and saltwater fish is low.
Before buying fish to cook at home,
here are some helpful tips to help you
choose the best:
• Fish should be displayed on ice.
• The main clues to freshness are in
the appearance and especially the
odor. If there's the slightest hint of
fishiness or sour smell, forget it.
• Beware of plastic-packaged fillets.
There's no way of telling whether or
not the contents are fresh. In appear-
ance, fish fillets should be firm to the
touch (not stay dented) and free of
any slime.
• In whole
fish, flesh
should be
firm, scales bright, red
or clear pink
under the gill c:
flaps, and eyes
clear and
bulging. If
the eyes are
sunken and discol-
ored, and blood under the
gills - is brownish, this fish has had its
day.
• Fish is highly perish-
able. Buy from a reputable
store with fast turnover. Use -,
preferably the day of purchase, and
certainly within 48 hours.
• As soon as you get home, wash
fish in cold water, repack in an airtight
plastic bag and refrigerate.
• For freezing, wash and wrap
tightly in freezer wrap, then in an air-
tight plastic bag. Label with name of
fish and the date. Defrost in refrigera-
tor -- it may take up to 24 hours, so
plan ahead.
POTTED MACKEREL (PAREVE)
4 mackerel fillets
Salt and pepper
1 onion, thinly sliced
3/4 cup cider vinegar
1/2 cup water
3 bay leaves
6-8 peppercorns
Preheat oven to 375F. Sprinkle the
meaty side of fillets lightly with salt
and pepper. Roll up, skin side out.
Place in an ovenproof dish just large
enough to hold the four fillets. Tuck
onion slices and bay leaves around.
Sprinkle with peppercorns. Mix vine-
gar and water and pour over.
Cover tightly with aluminum foil.
Bake in preheated oven 20 minutes.
Remove foil and bake 15 minutes
longer until beginning to brown.
Serves 4.
JEWISH-STYLE FRIED FISH AND
CHIPS (DAIRY)
6 haddock fillets (about 2 1/2
pounds)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 egg
2 tablespoons milk
1/3 cup matzah meal
Vegetable oil for frying
Note: Instead of milk, you can use
water to make pareve.
Wash fish under cold running water.
Pat dry with paper towels. In a shal-
low dish, mix the flour, salt and pep-
per. In a second shallow dish, whisk
the egg and milk. In a third shallow
dish, spread matzah meal.
Dip each fillet, first in the flour
mixture, then in the egg mixture and
finally in the matzah meal to coat.
Arrange on a platter ready to fry. Heat
about 1/2-inch oil in a deep, heavy
skillet over medium heat. Oil is ready
when a cube of bread browns in 30
seconds or temperature reaches 375F
Go FISH on page 118