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112
tInaDffig
A v Elise in our Entertainment Section!
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Eggless Dishes
For Passover
EILEEN GOLTZ
Special to The Jewish News
I
t is with equal parts delight and
dread that I anticipate Pesach.
The delight comes from being
with family and friends for two
food-filled seders where my child will
read the four questions at the speed of
light just to show me how well he's
doing with his Hebrew, and I'll get to
spend 20 minutes negotiating for an
afikomen that looks like it was hidden
in the laundry chute. Dread because
I've got to clean my house from the
tippy top to the very dark corners of
my basement and then schlep all the
Pesach dishes down from the attic
while trying to keep the children out
of the cabinets I've already closed up.
I do become a crazy lady in order
to get it all done in time. Oh, did I
forget to mention that I also have to
clean and peel at least 20 dozen eggs
no matter how many people are actu-
ally coming for seder? For some reason
I always seem to worry there won't be
enough eggs.
Eggs are the one thing besides
matzah that we tend to go overboard
on during Pesach. There are conflict-
ing reports from a multitude of agen-
cies as to exactly how much or how
many eggs a day or week are good for
you but, take my word for it, on
Passover we all tend to consume way
too many. Because of their leavening
ability we tend to throw them in
everything from breakfast to dessert. I
say stop the egg-stravagance.
The following Pesach recipes don't
contain any eggs. You heard me. No
eggs. Calories, yes, eggs; absolutely
not. You can use these recipes during
the week or as side dishes and desserts
for the seder. The brisket recipe can
work for the seder or Shabbat. Either
way they'll be egg-sactly what you
need.
AVOCADO AND GRAPEFRUIT
SALAD WITH HONEY
DRESSING
4 large grapefruit, peeled and
segmented
4 large avocados, peeled and sliced
1 small red onion, sliced thin
1/2 head iceberg lettuce, shredded
1/2 head red leaf lettuce, shredded
1/4 cup sunflower seeds
Dressing:
1 cup vinegar
1/2 cup red wine
1/2 cup sugar
6 tablespoons honey
Place all the dressing ingredients in a
food processor or jar. Blend well and
set aside.
For the salad: Combine the lettuces
in a large salad bowl. Add the grape-
fruit, avocado and onion. Toss gently.
Pour the desired amount of dressing
on top of the salad and toss. Sprinkle
the sunflower seeds over the top of the
salad and serve. Serves 10 to 12.
LYONNAISE HOT POTATO
SALAD
3 tablespoons oil
2 tablespoons chicken broth
2 tablespoons dry white wine
1 tablespoon lemon juice
1 tablespoon vinegar
1/4 teaspoon salt
black pepper
potatoes, peeled and sliced
2 tablespoons green onions chopped
1 tablespoon parsley, fresh, chopped
Just cover the potatoes with water and
cook them in a large sauce pan until
they are tender (15 to 20 minutes)
drain them. Place them in a large
bowl. While the potatoes are cooking
combine the green onions and parsley
and set them aside.
Place the remaining ingredients in a c=(
saucepan and bring it to a boil.
Remove the dressing from the heat
and pour it over the potatoes. Toss
gently. Sprinkle the green onions and
parsley on top and serve. Serves 8 to
10.
LACE COOKIES
1/2 cup sugar
1 1/2 teaspoons potato starch
2 tablespoons milk
1/4 cup finely chopped almonds
1 stick unsalted butter
matzah cake flour
butter
Combine the sugar and potato starch
in a sauce pan. Stir in the milk. Add
the remaining ingredients and bring it
to a boil over a medium heat. Stir
constantly. Cook for approximately 1
minute at a boil and then remove
from heat.
Refrigerate for 1 hour. Preheat oven
to 350. Cover 2 cookie sheets with
foil. Grease and "flour" the two foil-
wrapped cookie sheets. Drop the
dough by teaspoon full onto the cook-
ie sheets, but make sure that the cook-
ies are at least 3 inches apart as they
will spread.
Bake 6 to 7 minutes. Let cool and
then remove the foil from the cookie
sheet and gently remove the cookies.
Makes 15 to 18 cookies.
EGGLESS DISHES
on page 114
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