"Let all who are hungry come and eat...

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Help ensure that everyone in our community has a happy Passover.
Use this coupon to help feed hungry Jewish families.
Yad Ezra will use your donations to purchase Passover food to
distribute to those in need.

YAD EZRA

feedirg he Iewhvir 1-- /angry

01 case of chicken

$82.00

❑ I case of soup/matza ball mix

$34.00

❑ I case of matza

$55.00

❑ I case of oil

$26.00

❑ I case of tuna fish

$48.00

❑ I case of tomato sauce

$26.00

❑ I case of gefilte fish

$47.00

case of eggs

$25.00

❑ 1/2 case of chicken

$41.00

case of horseradish

$20.00

❑ I . case of coffee cake mix

$38.00

❑ I case of grape juice

$19.00

❑ A Seder Package for a family of six • $75.00

Your contribution is eligible for a 50% Michigan Tax Credit (subject to certain limitations)

Enclosed is my check in the amount of $

for

cases of Passover food

as a tax deductible contribution to Yad Ezra to help feed hungry Jewish families.

Name:

Address:

City:

State:

Zip:

Or - you may charge your contribution to your VISA/Mastercard or Discover.
(Minimum suggested donation - $ I 8.00)

Card No.:

$

Signature:

Exp.Date:

Name on Card (please print):

Please make checks payable and mail to:

Yad Ezra • 26641 Harding • Oak Park, MI 48237

MEM 111111Mu
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MAIL III AN III MI ®t MI

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EFFECTIVE AND DEPENDABLE PROTECTION
SINCE 1931

MOM MO 111111111-11111 MOW IN

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4/10
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140

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888-479-5900

Food

MATZAH—PHOBIA

from page 138

PASSOVER CUPCAKE BLINTZES
1 pound creamed cottage cheese
2 oz. melted butter
3/4 cup sugar
1/8 teaspoon cinnamon
1/2 cup matzah cake meal
4 beaten eggs (can use egg
substitute)
Preheat oven to 350. In a large bowl
mix all ingredients together except
eggs. When everything is combined
well add the eggs and mix well.
Grease 2 muffin tins. Fill the tins
3/4 full and bake for 40-45 minutes if
using large muffin tins (you can use
smaller muffin tins but will require less
time). Cool for a few minutes but serve
warm with sour cream and sliced straw-
berries or jelly. Serves 6 to 8.

PASSOVER GRANOLA
4 cups farfel
1/2 cup Nuts (1/4 cup walnuts and
1/ 4 cup almonds, or all of one
kind)
3/4 cup shredded coconut
1/2 cup honey
1/2 cup kosher for Passover
vegetable oil (not peanut)
1 cup raisins
1/ 2 cup diced dried apricots
Preheat oven to 350 degrees. Mix the
farfel, nuts and coconut in a large
bowl. Add the honey and oil and mix
well. Spread the mixture in a single
layer on 2 non-stick baking sheets.
Bake 20-30 minutes, stirring often to
prevent burning.
Remove mixture from oven and
add the raisins and apricots. Mix well.
Cool and store in an airtight contain-
er. Great for breakfast with milk, or
for snacking right out of the contain-
er. Serves 6 to 8.

BLUEBERRY BANANA MATZO-
MEAL PANCAKES
4 ripe large bananas
1 cup blueberries (frozen works
great!)
1 cup matzah meal
1 cup water
1 1/2 teaspoon oil (you may need a
little more)
2 teaspoons sugar
1/ 4 teaspoon cinnamon
Mash the bananas in large bowl and
then add all the other ingredients
except the oil. Mix well but be careful
not to over mix.
In a large skillet or griddle, heat the
oil and spoon out 8. Cook for 10 to
15 minutes on one side and then 8 to
10 on the other. Serves 4. This recipe
can be doubled or tripled. Great
served with syrup and sliced bananas.

BASIC PASSOVER CREPE
BATTER AND FILLINGS
8 Eggs
1/4 cup potato starch
2 tablespoons cake meal
1 cup water
Dash salt
Pinch sugar
In a large bowl beat all the ingredien ts
together. In hot, greased skillet, fry a
small amount of batter, just enough to
barely cover bottom of pan. When
edges begin to brown, carefully turn
crepes over; cook for 30 seconds and
then turn it out onto a dish towel
with browned surface up.
This recipe can be doubled or
tripled. Makes 6 to 8 crepes.

Forget bagels and
coffeecake.
Indulge your
cravings with
yummy breakfast
blintzes.

Jam Blintzes — Fill crepes with
spreadable cream cheese or sprinkle
with sugar and then spread on jam
and sprinkle with ground nuts
(optional). Roll up and tuck in ends.'
Fry in hot oil until golden on both
sides.
Pesach Apple Breakfast Strada —
Place a crepe leaf in bottom of
greased, round pan. Sprinkle crepe
leaf with sugar and ground nuts. Add
thinly sliced apples. Cover with
another crepe leaf. Repeat filling and
crepe leaves until there are 8 layers,
ending with a crepe on top. Bake at
350 degrees for 1 hour. Serve hot or
cold.
Pesach Noodles — roll a few crepes
together to form a tight 'jelly roll'.
With a sharp knife cut roll into thin
strips. Separate to dry a little. Serve in
hot soup.

PASSOVER SALMON QUICHE (7/\
15 ounces canned salmon — pink
or red
3 eggs
1 cup sour cream
1/4 cup mayonnaise
1 1/2 ounces shredded cheddar
cheese
MATZAH—PHOBIA on page 142