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6900 Orchard Lake Road
Suite 211
West Bloomfield, MI 48322
(248) 539-3027
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At Beaumont Hospital
44199 Dequindre Road
Suite 615
Troy, MI 48098
(248) 879-3208
Fax: (248) 828-8482
CLINTON TOWNSHIP
39200 Garfield Road
Suite C
Clinton Twp., MI 48038
(810) 228-9191
Fax: (810) 228-3990
3/20
1998
114
ST. CLAIR SHORES
21000 Twelve Mile Road
Suite 112
St. Clair Shores, MI 48081
(810) 771-8900
Fax: (810) 771-8901
Standing left to right Michael G. Taylor, M.D., F.A.C.S., Akash R. Sheth, M.D.
Seated left to right. William L. Kestenberg, M.D., F.A.C.S.,
Joseph V. Riuo, M.D., F.A.C.S., Eric A. Brown, M.D., F.A.C.S.
Affiliated With Many Local Hospitals:
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Food
EGGLESS DISHES on page .112
CHOCOLATE MARSHMALLOW
SURPRISE
1/4 cup butter
3 1/2 cups Passover marshmallows
1 cup chopped nuts
5 cups matzah farfel
1 cup raisins
1/2 teaspoon cinnamon
6 ounces semi-sweet chocolate
Grease a 9 x 13 pan and set aside. In a
saucepan, melt the butter over a low
heat. Stir in the marshmallows and stir
until just melted. Remove from heat.
Add half the chopped nuts to the
melted marshmallows. Stir. Add the
farfel, raisins and cinnamon to the
marshmallow-nut mixture. When
everything is combined spread the
mixture evenly into the greased pan.
Wet your hands to pat it down to help
spread it evenly. Sprinkle the remain-
ing nuts on top. Press them into the
mixture to set them. Refrigerate for 15
or 20 minutes until the chocolate has
set and cut into squares.
CREAM OF CANTALOUPE SOUP
2 cups cantaloupe, cut into small
pieces
1 cup orange juice
1/2 cup lemon juice
1/2 teaspoon cinnamon
1/2 cup heavy cream
2 tablespoons honey
16 ounces lemon, peach or vanilla
yogurt
Fresh sliced strawberries
In a food processor or blender blend
the cantaloupe for 10 to 15 seconds.
Add the orange juice, lemon juice and
cinnamon. Process for an additional
10 seconds.
Add the cream and honey. Scrape
down the sides and process an addi-
tional 10 seconds. Pour the cantaloupe
mixture into a bowl and fold in the
yogurt. Refrigerate for several hours.
To serve place in a bowl and garnish
with fresh strawberries. Serves 6 to 8.
PASSOVER BRISKET, WITH
SPINACH AND CARROT
STUFFING
4 pounds brisket — first cut
2 tablespoons oil
2 teaspoons minced garlic
6 green onions chopped
1 3/4 pounds fresh spinach, washed
and stemmed
1 cup matzah farfel
1 teaspoon salt
1/4 cup oil
3/4 teaspoon ground pepper
6 medium carrots, peeled, 4 in 1/2
rounds, 2 sliced thin,
lengthwise
2 large onions, sliced
3/4 cup dry red wine
3/4 cup beef or chicken stock
Have butcher cut a pocket horizontal-
ly along one side of brisket, leaving a
1/2 inch border around three sides. In
large saucepan, heat the oil.
Add garlic and cook over moderate
heat for 30 seconds, stirring constant-
ly. Add green onions and cook 2 min-
utes longer. Transfer onion and garlic
to a large bowl. Add spinach into the
saucepan and cook until barely wilted
and still bright green (about 2 min-
utes). Set aside to cool slightly, then
squeeze dry. Chop the spinach coarse-
ly and squeeze out any remaining liq-
uid. Place the spinach in the bowl
with green onions and garlic. Stir in
oil, farfel, salt and pepper. Place 4
yards of kitchen string in a small bowl
of water to soak. Place on half of the
thin sliced carrots in the brisket pock-
et in a layer going against the grain of
the meat. Spread spinach stuffing on
top of carrots and arrange remaining
thin carrot slices on top of stuffing.
Using the kitchen string, tie the
brisket at one inch intervals to secure
stuffing. Scatter the sliced onions and
remaining carrot rounds over the bot-
tom of the pan.
O <
Recipes without
eggs for Passover
or every day.
Place brisket on top of vegetables.
Season the brisket with salt and pep-
per. Cook uncovered for 15 minutes
at 425 degrees in a preheated oven.
Pour wine and stock into the roasting
pan and cover tightly with foil.
Reduce oven to 325 degrees and cook
until the meat is fork tender (3 1/2
to 5 hours). Remove from oven,
loosen foil and let brisket rest for 30
minutes.
Meanwhile, strain the liquid from
the pan, remove any fat and strain
again. If less than 3/4 cup of liquid,
add stock or water. Place carrots and
onions in food processor, add liquid
and puree. Reheat in a small pan. Sea-
son to taste. Slice brisket against the
grain and serve with sauce on the side.
Slices should be thick.
This Fan be made ahead of time
and reheated just before serving.
Serves 10 to 12.
O