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 C 81 1 ,(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 ° ii66 1 6 D2/$5 ■ 3/27 1998 130 750 MI_ Svuuo 'g‘e/eforg Vanew Vle,la, WHITE ZINFANDEL FRENCH MERLOT CALIFORNIA $499 750 ML 0 Sudo '‘tvrips, CALIFORNIA CABERNET SAUVIGON sa99 •„. 750 ML © CALIFORNIA 56 INF 750 750 ML BARTENORA Ver, t4OC "g41.50.97\ CALIFORNIA CHARDONNAY Silt99 WI 750 ML 0 KEDEM PEACH • ROSATA • WHITE CONCORD • TOKAY• MALAGA TRADITIONAL WINES /ff Revolt '4 99 750 ML 0 / $5 © 750 ML .../ Caul AU Pa dg Go 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