-4111111111.1.110. Alb -41111111111. 1.1.1111111.11111111.1 111.1. • 40•111P16 MARGARET MORSE TOURS No One Does It Better... No One! Israel MAR RET MORSE TOURS SINCE 1980 A 3 GENERATION FAMILY BUSINESS 1 t. salt 2/3 cup brown sugar 6 apples, peeled and diced into 1/2-inch cubes 2 cups chopped onions 1 T. cinnamon 6 egg whites Preheat oven to 350F. Spray a 9x13-inch baking dish or equivalent with non-stick cooking spray and set aside. Place farfel in a small bowl and add enough cold water to cover. Drain immediately (or the kugel will be too mushy). Add all ingredients except egg whites and set aside. Beat egg whites until stiff. Fold the egg whites into the farfel mixture and pour into the prepared pan. Bake for 40 minutes or until the mixture is set and browned at the edges. Remove from oven and sprinkle with cinna- mon. When ready to serve, cut into 24-30 pieces. Serve warm or at room temperature. Traditional: GRANDMA VERA'S TZIMMES From Mindy Shuback This seems like a lot of work — a tzimmes — but the results are wonder- ful. Step 1: 4 pounds carrots, peeled and shredded or grated 2 pounds sweet potatoes peeled and shredded or grated 2 t. chicken soup powder 2 pounds cooked flanken or beef soup mix for flavoring Step 2: 1/2 cup potato starch 1/4 cup matza cake meal 1/4 cup sugar 2 t. salt Step 3: 5 pounds Idaho or russet potatoes, peeled and shredded or grated 4 large eggs 4 T. melted margarine 2 cups shredded or grated onions matza meal (to thicken) Salt to taste Preheat oven to 350F. Combine carrots, sweet potatoes and chicken soup powder in a large roasting pan. If using flanken, place this on top of the mixture. If using beef soup mix, place about 1/2 cup into the mixture, adding more after cooking if needed. Cover the pan with aluminum foil and bake for 2 hours. When the carrot/potato mixture is nearly done, make a paste of the pota- to starch, matza cake meal, sugar and salt. Remove the meat from the Margaret Morse with daughter Wendy and grandchildren Michael & Robyn. cooked dish (if using). Mix the "paste" into the cooked carrot mixture and make a mound of this mixture in the center of the pan or push the mixture to one side of the pan. Combine the potatoes, eggs, mar- garine and onions in a large bowl. Add enough matza meal to thicken the mixture (it should be slightly thicker than potato latke batter). Add salt to taste. Spoon this mixture around the carrot mixture or on the other side of the carrot mixture, in the same roasting pan. Cover the pan again with aluminum foil and bake another 3 hours. To serve, spoon each part of the tzimmes into its own serving bowl or serve the tzimmes side by side on a serving platter. Feeds a crowd. JOIN OUR AWARD WINNING ALL-INCLUSIVE ISREAL TOURS! Bar/Bat Mitzvah & Family Tours 16 Days Including 2 Nights in Eilat oto°' June 21-July 6 * July 26-Aug. 10 Aug. 9-24 Dec. 20-31 (12days) Celebrant goes totally Free! 2000 Departure Dates 16 Days Including 2 Nights in Eilat March 22-April 6 * Apr. 27-May 11 May 10-25 0 June 7-22 July 26-Aug. 10 Aug. 9-24 # Sept. 6-21 Oct. 18-Nov 2 0 Oct. 25-Nov. 9 Nov. 8-23 * Dec. 20-31 (12 days) El PRIVATE CUSTOMIZED TOURS AVAILABLE YEAR ROUND COME WITH US TO OTHER DESTINATIONS... Jewish Highlights Included In All Tours Wonderful Scandinavia-Norway, Sweden, Denmark, Finland NEW Scandinavia & St. Petersburg The Best of Italy European Classics - London, Paris, Brugge; & Amsterdam Jewish Historic Eastern Europe The Splendors of Spain, Portugal, & Gibraltar Greek Island Cruise & Turkey NEW China with Yangtze River Cruise, Hong Kong & Bangkok - Vegetarian And Low-Fat: VEGETARIAN "CHICKEN" SOUP From Mindy Shuback 7 medium carrots, peeled and cut into 1 1/2-inch lengths 1 large onion, peeled and cut into 1-inch pieces 2 large parsnips, peeled and cut into 1 1/2-inch lengths 1 large potato, peeled and cut into 1 1/2-inch chunks 1 large sweet potato, peeled and cut into 1 1/2-inch chunks 1 packet Manischewitz soup mix, or to taste 5 stalks of celery, cut into 1 1/2-inch lengths 1 t. ground ginger 1 cup fresh chopped parsley 1/2 cup fresh dill, divided into small pieces (not chopped) or 2 t. dried salt and pepper to taste Fill a large or 8 quart soup pot 2/3 full with water and place over high heat. Add the carrots, onion, parsnips, soup mix and ginger. Bring the soup to a boil, reduce heat and simmer for 30 minutes. Add the potato, sweet potato and celery and simmer for 30 minutes more. Add the parsley, dill, salt and pepper and simmer for 15 minutes more. Adjust seasonings and serve the soup with chunks of vegeta- bles and matza balls if desired. Serves - CALL FOR DETAILED BROCHURES! 1-800-327-3191 www.margaretmorsetours.com Full line of Dairy products now available for Passover! Last minute April April April April April shopping opportunities available on 17& 18 19 23 24 25 7:30am - 12:00am 7:30am - 4:30pm 9:00am - 6:00pm 9:00am - 9:00pm 8:00am - 4:30pm 12 15. - LOW-FAT CHICKEN BREASTS WITH TOMATOES From Annabel Cohen 2 pounds boneless, skinless chicken breasts salt and pepper to taste 3 T. olive oil 1 cup chopped onions 2 t. minced garlic wishes you a very happy and healthy Passover. Thank you for a most successful year, and we look forward to serving you for many years to come. , 25040 Southfield Rd • Southfield, MI 48075 v= 248-569-5000 • Fax 248-569-5801 I 4/14 2000 123