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(248) 9 32-2 889 GET ONE FREE I I I L 6700 Orchard Lake Rd. APPLE GRILL ASIAN CUISINE With purchase of two drinks. Not valid with any other offers. Excludes tax. Expires 4/15/12 Hours: - Sun-Thurs 4pm-9pm Fri and Sat 4pm-9:30pm Announcing $4.99 lunch specials Monday-Friday 11a.m.- 4 p.m. Including Pulled pork sandwich Pulled chicken sandwich Boneyard yard burger for 2 Turkey Burger Mini Greek salad 10% OFF TOTAL BILL Excluding tax, tip and beverages • With this ad Dine in only • Expires 4/15/12 JN All come with coleslaw and potatoes, except the salads ORCHARD LAKE RD. SOUTH OF 14 MILE Farmin s ton Hills • 851-7000 Catering fo Oc j Carry-Out Our Speciality "Low Carb Ribs & Chicken & Lamb Ribs " Log on to JNonline.us giveaways • forums • calendars VISIT JNonline.us 40 March 8 • 2012 Main dishes for Passover. F amily and friends surround your dining room table in anticipation of a long night. It's Passover, and it's really the only Jewish holiday where the religious service is actu- ally experienced not only in the home but also during the course of a meal. You're at the page in the Haggadah instructing that it is time to serve the festive meal. First, perhaps some gefilte fish — with lots of red horseradish (the best kind!). What follows is a big bowl of steaming soup with, most likely, some matzah balls (fluffy or hard, as you prefer). Then comes the main course, and it's gotta be good because we're already stuffed, and with- out hunger, people are way more critical. While this is the time to serve tra- ditional family favorites, perhaps your brisket recipe is nothing to rave about. Or, maybe, there's someone at the table not fond of brisket (and tired of the same old roast chicken, too). With Passover just a month away, it is time to start thinking beyond your usual seder staples about what to serve for the main course — and, yes, a new recipe for brisket couldn't hurt! So on the menu for this year's Passover table are some choices. The recipes below — for chicken, turkey, veal and a flavor-packed brisket with carrots — offer a respite from the usual suspects. Who knows — besides opening the door for Elijah, you just may feel like wel- coming a little surprise to your holiday table. (Stay tuned: In the coming weeks, we'll feature side dishes, desserts and breakfasts for Passover.) ❑ PASSOVER CHICKEN MILANESE This recipe from Milan, Italy, is quick, delicious and impressive. Heat oil in a large skillet over medium-high heat until hot. Cook the chicken on both sides until golden. Serve immediately, with lemon wedges and parsley. Makes 4-6 serv- ings. 4 boneless, skinless chicken breast halves (about 11/2 lbs.) 1 cup matzah cake meal 2 large eggs, beaten in a medium bowl 1 /2- 3/4 cup matzah crumbs (pulse matzah in the food processor), sea- soned with 1/2 tsp. kosher salt and 1 /8 tsp. ground black pepper vegetable or olive oil for frying lemon wedges for garnish fresh chopped parsley for gar- nish Pound the chicken breasts with a meat mallet until they are of even thickness. Alternately, using very cold chicken breasts, slice the breasts horizontally into thin slices or medallions (place your hand on top of the chicken and using a sharp knife, slice through the breast so that there are 2 thin halves). Dredge the chicken in the matzah cake meal. Dip the breasts in the beaten egg, and roll them in the mat- zah crumbs to coat them well. Shake the breasts lightly to remove excess crumbs. VEAL ROAST IN WINE SAUCE This can be made well ahead of time and frozen until the day you serve it. 1 3- to 4-lb. boned veal breast or shoulder 2 Tbsp. vegetable oil 1 cup chopped onion 1 tsp. minced garlic 2 cups diced carrots 1 cup chopped celery 1 cup white wine kosher salt and pepper to taste grated peel of 1 orange 2 cups beef broth 2 bay leaves fresh chopped parsley, garnish Preheat oven to 350 degrees. Spray a large baking dish with nonstick cook- ing spray. Set aside. Heat oil in a large skillet or pot over high heat. Place the veal roast in the hot oil, and brown well on both sides. Transfer the meat to the baking dish,