fil Michigan Surgical Specializing in General and Laparoscopic Surgery • Breast and Colon Cancer Screening • Conveniently Located • Variety of Office Hours WEST BLOOMFIELD In The Beaumont Building 6900 Orchard Lake Road Suite 211 West Bloomfield, MI 48322 (248) 539-3027 Fax: (248) 539-9267 TROY 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: • Huron Valley-Sinai • Sinai • Troy Beaumont • St. John Hospital And Medical Center • St. John Macomb • Bon Secours • Providence • Macomb Hospital Center • St. John Oakland Hospital Most Major Insurance Plans Accepted: • Medicaid/Medicare • Blue Cross/Blue Shield • Blue Care Network • Omnicare • HAP • Selectcare • M Care • PPOM • Wellness Plan • Aetna • Blue Cross PPO • Smart Care • First Care • Cigna • PHCS • Plus Many Others. Call For Details. 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