ELI N BULK FOOD
OFFERS EXPIRE
4/9/98
(
Distributors of Gourmet and Fancy Foods
Food
PASSOVER FIXES
from page 128
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
Passover begins April 11
Shop Early! Quantifies Are Limited!
ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR
SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN
CK
HALVES 6 PIECES
SABRA
KOSHER FOR PASSOVER
Veggie
CHOPPED LIVER
$199
KOSHER PARVE FOR PASSOVER
GEFILTE FISH • KISHKE
pkg.
Reg. S2.59 Limit 2 Pkgs.
KUGEL CLASSICS
FOLLY COOKED, HEAT 8 SERVE
FRESH ROASTED
DELUXE
• APPLE KUGEL
• POTATO KUGEL
• BROCCOLI SOUFFLE
CASHEWS
$299
11F*
Mir LB.
Rag. $4.99 LB,
Limit 2 LBS
gthelleN
READY TO SERVE, FROZEN CAKES
CHOCOLATE
RAISINS
KOSHER PARVE FOR PASSOVER
Passover Products are under the supervision of Chaim
Math Maur= IOU, Washington Ngts., New York
$199
a u.
Reg. 52.99
Limit 2 LBS
•CHOCOLATE ICED LAYER • PARISIENNE LAYER CAKE
•MACAROON LAYER CAKE • CHOCOLATE LOAF CAKE
•NUT ROLL CAKE
• SEVEN LAYER CAKE
•MOCHA LAYER CAKE
ICJ
• TRUFFLE CAKE
1..9
1
BREW
EMPIRE • KOSHER
NOVA LOX
$899
KOSHER FOR
PASSOVER
LB
SAVE $2.50
AMERICAN
Gourmet
411?
cmyA
248-851-4450
Limit 2 lbs.
KOSHER FOR
PASSOVER
RED OR
WHITE
WALNUTS
$ 99
LBM
$3.99 Value, Limit 2 LBS
TURKISH
APRICOTS
$199
LB.
Rag. $2.89 LB,
Limit 2 LBS
UNGAR'S
KOSHER FOR
PASSOVER
COOK IN I qz HOUR. JUST
PUT IN SOMALI WATER.
FROZEN WHITEFISH ti PIKE
GEFILTE FISH
$449
Reg. $5.99 LB, CI
22 oz. Loaf • Limit 3
79
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,(12:757
HORSERADISH
KOSHER FOR PASSOVER c
GIFT TRAYS & BASKETS
Order Early! Supplies Limited!
Tray of
Luscious Treats
Selection of Fancy dried fruits,
6716 ORCHARD LAKE ROAD
Pears, Peaches and Apricots,
IN THE WEST BLOOMFIELD PLAZA
Dark Chocolate Cocoa Almonds,
MON.-FRI. 9:00AM-6:00PM
Fancy Fresh Roasted Mixed Nuts,
SAT. 10:00 AM-5:OOPM
Dark Chocolate Pistachios, Fancy
Passover Cookies, Dark Chocolate
Covered Raisins and Fancy Dried
Fruit Mix.
KOSHER FOR PASSOVER WINE SALE
MANISCHEWITZ
TRADITIONAL WINES
•BLACKBERRY • CONCORD
•LOGANBERRY
•MALAGA
•CHERRY • ELDERBERRY
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1 6
D2/$5
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3/27
1998
130
750 MI_
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Vanew Vle,la,
WHITE ZINFANDEL
FRENCH MERLOT
CALIFORNIA
$499
750 ML 0
Sudo '‘tvrips,
CALIFORNIA
CABERNET SAUVIGON
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750 ML ©
CALIFORNIA
56
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750 ML
BARTENORA
Ver, t4OC
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CALIFORNIA
CHARDONNAY
Silt99
WI 750 ML 0
KEDEM
PEACH • ROSATA • WHITE CONCORD • TOKAY• MALAGA
TRADITIONAL WINES
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Revolt
'4 99
750 ML 0
/ $5 ©
750 ML .../
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check out
THE JEWISH NEWS
CELEBRATION CONNECTION
DIRECTORY
In The Market Place
For Your Entertaining Needs!
Turn the chicken over in the pan,
so that the breast is down, after about
20 minutes of cooking. Cook this way
for 10 minutes and turn the chicken
over again, breast side up, for the final
cooking time.
A 3-4-pound chicken should cook
no more than 45 minutes to an hour.
If you're roasting chicken pieces,
cooking time is much shorter. For
breasts only, 20 minutes total cooking
time is usually sufficient.
the soup and continue cooking.
Discard the potato when it's cooked
through. The potato will absorb the
salt.
Another method for lessening the
salty taste of soup is to add a teaspoon
each of sugar and cider vinegar to the
soup.
HARD,, CHEWY BRISKET
A hard, dry brisket can have
many causes. Among the most
prevalent are not long enough cook-
ing time, not enough liquid and
removal of too much fat before
cooking. Here's why:
Brisket must be cooked in plenty
of liquid for optimum tenderness. In
general, the liquid (which can be
water, broth, wine or a combination
of these) should come at least half-
way up the meat. For a 4-5-pound
brisket, in a fairly snug roasting pan,
3-5 cups liquid should be sufficient.
IMPERFECT
CHICKEN SOUP
Clear, rich chicken soup, the gen-
uine article, is a must for Passover.
Here are some tips for making yours
full-bodied, tasty and clear:
Chicken bones are essential to good
soup making — if you have some extra
bony parts, like wings and backs, throw
them in. The more bones, the better.
It's important to skim the scum off
the soup from time
to time as it boils.
Cheesecloth is the
best means of strain-
ing chicken broth.
Dampen the cheese-
cloth (available at
grocery or hardware
stores), and place
one or two layers
over a colander
placed in a pot or
large bowl. Strain
the hot liquid into
the clean pot.
Discard what's
trapped in the cloth.
You can add
herbs, spices and
Gefilte fish is a Passover staple.
vegetables to the clear
broth if you wish. Carrots, fresh dill
A large pan will require more liquid.
and parsley are common additions.
Tough meat cuts, such as brisket,
If your broth is watery, continue to
need to cook for 2-4 hours to be
cook the broth until it is reduced and
tender. An especially large roast may
has the flavor you desire.
need even more time.
Always cook a brisket in- a tightly
GREASY OR SALTY SOUP
covered baking pan. To brown the
A small amount of fat in a soup is
brisket, remove the lid or foil for the
delicious, but greasy soup looks bad
last 20 minutes of roasting.
and tastes worse. Here are some tips
The fat in the meat melts as the
for ridding your broth of excess fat.
meat cooks, resulting in a flavorful,
Drop a lettuce leaf into a pot of
fork-tender roast. You may remove
soup to absorb excess grease. Remove
some fat before cooking the brisket,
it after a minute or two.
but it's best to remove most of the
Chill soup completely to let the fat
fat,after cooking.
form a hardened layer on top. Remove
Many of the best cooks prepare
the fat when it has solidified.
their briskets ahead of time. When
Drop ice cubes into the soup and
made ahead and chilled, it's easier to
remove them before they melt — fat
trim fat, strain the liquid and slice
will cling to the cubes.
the roast. Just wrap the sliced meat
If your soup is too salty, add a
well with the juices and reheat
peeled, raw potato, cut into chunks, to
PASSOVER FixEs on page 132