"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