"M
(R.
W
ERMAN BULK FOOD
"S
p
Food
You must have
coupon for all specials!
No exceptions!
AMERICAN BULK FOOD COUPON
1:01.1114:1101MAT*01 , 144
SAVE
s3
SAVE
s3
MAO SLICED
NOVA LOX
99
ExP
lb
SAVE 4/1/99
SAVE
s3 MUST HAVE COUPON! • Limit 2 Lbs. s3
r
AMERICAN BULK FOOD COUPON
KOSHER FOR PASSOVER
1
AMERICAN BULK FOOD COUPON
SAVE
s2
SAVE
$2
WALNUTS
I I
I I
II
I I
1
HALVES 6 PIECES I
1 99
Ex
4/1/99
,.
lb
SAVE
MUST HAVE COUPON! • Limit 2 Lbs. $2
SAVE
s2
r AMERICAN BULK FOOD COUPON
r
AMERICAN BULK FOOD COUPON
KOSHER FOR PASSOVER
UN „ FR ZEN
CHOCOLATE WHITEFISH
PIKE
RAISINS GEFILTE 6 FISH
HORMasa
Red or White
iss
C
Cooks in
Ib
Reg.
1.99 lb.
449
5.99 220z.
1b. Loaf
Reg. 2.99 lb.
Reg.
MUST HAVE MUST
COUPON! HAVE COUPON!
MUST HAVE COUPON!
LLimit 2 Jars E, 4.L199..1 'Limit 2 Lbs. Exp. 4/1/99.i LLimit 2 Lbs. Exp. 4/1/99j
Jar
r AMERICAN BULK FOOD COUPON me r AMERICAN BULK FOOD COUPON r AMERICAN BULK FOOD COUPON
FRESH ROASTED al KOSHER FOR PASSOVER
TURKISH
DELUXE - NO PEANUTS
Sabra
APRICOTS MIXED NUTS
99
4
tl
49 tl
lb
Reg. 2.99 lb.
Reg. 5.49 lb.
MUST HAVE COUPON!
MUST HAVE COUPON!
LLimit 2 Lbs. Em.. 4/1/99j LLimit 2 Lbs. Exx;
Pkg.
MUST HAVE COUPON!
LLimit 4 Pkgs. Exp. 4/1/991
KOSHER PARVE FOR PASSOVER41\,
KOSHE
R PARVE FOR PASSOVER
KOSHER
GRUENEBAUM S
BAKERIES
TO SERVE, FROZEN CAKES
CHOIIPPEEG gig
DGILEIVER 0
Reg.
2 .99
Pkg.
e V'
GEFILTE
FISH • KISHK__E
KUGEL CLASSICS HEAT & SER V
KOSHER FOR PASSOVER M
GIFT TRAYS & BASKETS 1/4-7-)
Order Early! Supplies Limited!
:
Tray of Luscious Treats
Selection of Fancy dried fruits,
Pears, Peaches and Apricots, Dark
6716 ORCHARD LAKE ROAD
Chocolate Cocoa Almonds, Fancy
IN THE WEST BLOOMFIELD PLAZA
Fresh Roosted Mixed Nuts, Dark
MON.-FRI. 9:00AM-6:00PM
Chocolate Pistachios, Fancy
SAT. 10:00 AM-5:OOPM
Passover Cookies, Dark Chocolate
Covered Raisins and Fancy Dried
Fruit Mix.
A PlUIKIFIASERS
DAVID ROSENMAN'S
£11110
NEW & USED CAR BROKER
Sales • Leasing • Buying
(248) 851-CARS (248) 851-2277
DETROIT JEWISH MEWS
FOR SALE
ri-ridaqi at:
INTERNATIONAL NEWS PLUS
372 Oullette Avenue • Windsor, Canada
3/19
1999
II
11.2 Detroit Jewish News
EILEEN GOLTZ
Special to The Jewish New
0
hou. Just
put In boil-
ing water!
8.5 Oz.
Have A Seder
Without Any Meat
e will be hav-
ingfour extra
people at our
seder table this
year. This family is new to
the community and my
husband and I wanted to
make sure that they had a
place to go where they
wouldn't feel too homesick
for the family they just
couldn't be with.
I wanted to know if there
was anything special that I
could serve that would
make them feel like they
had some of their own tra-
ditions represented.
When I called to say if
there were any recipes that I
could include in our menu,
imagine my surprise when
they said, "Oh, thank you,
being vegetarians makes
seder quite a challenge."
The recipes that showed
up on my e-mail that afternoon were
a revelation. I was amazed at the vari-
ety and after testing a few I can hon-
estly say that I don't miss the meat.
You don't have to be vegetarian to
enjoy these recipes. They are actually
quite light and refreshing. While some
are dairy and I won't, of course, be
using them for the seder, I will be
using them during the week. In addi-
tion to the ones sent to me I have also
included a few recipes from No
Cholesterol Passover Recipes by Debra
Wasserman and Charles Stahler. This
great paperback contains 100 vegan
Passover recipes.
Spring Vegetable Soup With Matzah
Balls
2 T. safflower oil
1 large onion, finely chopped
2 medium celery stalks, finely diced
1 medium potato, peeled and finely
diced
2 medium carrots, finely diced
6 c. water
2 vegetable bouillon cubes
Handful of celery leaves
1 c. drained, canned imported
tomatoes, finely chopped
1/2 t. ground cumin
2 c. finely chopped cauliflower
Salt and freshly ground black
pepper to taste
1 c. firmly packed, finely shredded
lettuce
1 c. steamed fresh or thawed frozen
green peas
1 T. minced fresh dill, or more, to
taste
2 scallions, minced
Matzah balls (vegans: see note,
following)
Heat the oil in a large soup pot. Add
the onion and celery and saute over
moderate heat until golden. Add the
potato, carrots, water, bouillon cubes,
celery leaves, tomatoes, and cumin.
Bring to a boil, then lower the
heat, cover, and simmer for 15 min-
utes, or until the vegetables are nearly
tender. Add the cauliflower and con-
tinue to simmer for 10 minutes more,
or until it is crisp-tender. Season to
taste with salt and pepper and remove
from the heat. Let the soup cool, then
refrigerate overnight to allow time for