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PAGE I4P THE SOUTHERN ISRAELITE April 18, 1986
Try these recipes for Passover
Passover Roast Duck
2 ducks, cut in eighths
2 medium onions, sliced
1 tsp. salt
1/4 tsp. each pepper, paprika
and garlic powder
1/2 cup kosher rose wine
Place ducks on rack in roasting
pan. Bake at 400° for 30 minutes.
Remove rack and discard fat. Place
sliced onions in bottom of roasting
pan. Season duck parts with salt,
pepper, paprika and garlic powder
and return to roasting pan. skin
side up. Baste with wine. Cover
pan and bake at 325° for I 1/2
hours. Remove cover and bake 15
to 30 minutes till brown.
Fmpirc Kosher Foods
Tangy Veal Chops
4 tbs. vegetable oil
2 green peppers
1 red pepper, chopped
1 onion, chopped
1 clove garlic, chopped
4 large veal chops
1 cup matzo meal
2 eggs, beaten
3 tbs. margarine
1 /3 cup ketchup
1 /4 cup water
salt, pepper
In a skillet, heat the oil. Add the
peppers, onion and garlic and saute
until tender. Remove to a heated
platter. Dredge the veal chops in
the egg and then the matzo meal.
Melt the margarine in the same
skillet and scrape pan to remove
pan drippings.
Add the veal chops and brown
on both sides. Return the vegeta
bles to the pan. Mix the ketchup
and water and add to pan, season
to taste with salt and pepper.
Cover and cook for 20 minutes or
until chops are tender. Serves four.
Mother’s Food Products
Meat Balls
1/2 lb. ground beef
1/2 lb. ground veal
1 egg
1 onion, finely chopped
2 tbs. matzo meal
2 tbs. water
3 tbs. margarine
1 10 1/2 oz. can tomato sauce
with mushrooms
Mix the meat, egg, onion, matzo
meal and water and with damp
hands form into I 1/2” balls. Melt
the margarine in a heavy skillet,
add the meat balls and brown on
all sides. Add the tomato sauce,
cover and cook over medium heat
for 15 minutes, turning meat balls
once. Serve as an appetizer or as a
main course with mashed pota
toes.
Broccoli Supreme
1 large bunch broccoli
1/4 cup margarine
1 oz. lemon juice
1/4 cup almonds, chopped
1/2 cup grated cheese
Wash the broccoli and cut off
bottom stem. Steam the broccoli in
about two inches of water until
tender(approximately 15 minutes).
While the broccoli is cooking, melt
the margarine in a pot, add the
lemon juice and almonds, stir and
heat through. Place the broccoli
spears on a serving platter and top
with the sauce. Sprinkle lightly
with the grated cheese. Serves four
to six.
Mother's Food Products
Gonocis
pass aoerff
From your friends
at
Matzos available at all locations.
2277 Cheshire Bridge Rd., N.E. • 4520 Roswell Rd., N.W.
816 Peachtree St., Midtown • 2071 N. Druid Hills Rd., N.E.
293 Courtland (DOWNTOWN) Across from Hilton
Rock Cornish Chickens
In Apricot Sauce
2 Rock Cornish Chickens
1 small onion (diced very fine)
1 jar apricot jam
1/2 cup ketchup
Combine diced onion, jam and
ketchup and rub over chickens.
Place chickens in roasting pan,
cover and bake at 325° for 45 min
utes. Uncover and continue to bake
at 350° for an additional 15 to 30
minutes till brown. Baste often.
Empire Kosher Foods
Passover Chicken Delight
1 broiler chicken
(cut into eighths)
8 tbs. margarine
1/2 cup honey
1/4 cup lemon juice
1 16-oz. can crushed pineapple
Wash chicken under cold water;
pat dry with paper towel. Brush
chicken with four tbsps. melted
margarine. Place skin side dow n in
roasting pan. Bake at 350° for 30
minutes.
Melt four tbs. margarine in
sauce pan. Add honey, lemonjuice
and crushed pineapple, stirring till
well mixed. Turn chicken skin side
up. Pour sauce mixture over chicken.
Continue baking 45 to 60 minutes,
till done. Baste often.
Fruited Pot Roast
2 cloves garlic, cut up
2 large onions
2 tbs. oil
4 lbs. brisket or chuck steak
ginger
1 cup dried apricots
I cup dried prunes
1 cup water (more if necessary)
1 cup sangria wine
Brown onions and garlic. Add
meat and brown well. Sprinkle
meat with ginger. Add fruit, wine
and water. Simmer on a low flame,
covered, for two-three hours or
until tender. Chill. Slice and reheat
in gravy. Serves eight.
Norma Barach
Matzo Stuffing
3 matzos
1/2 cup margarine
1 medium size onion, finely
chopped
1/2 cup whitefish gefilte fish
1 tbs. lemon juice
1 tbs. chopped parsley
1/2 tsp. thyme
salt, pepper
Crumble the matzo and soak in
a bowl of water for five minutes.
Drain and pat dry. Melt the mar
garine in a skillet, add the onion
and cook until transparent. Cut
the tish into small pieces and add
to pan. Cook five minutes and add
the remaining ingredients. Heat
through and you are ready to stuff
your favorite Passover fish.
Spanish Omelette
1/2 cup margarine (one stick)
1 green pepper, chopped
1 onion, chopped
1 celery stalk, chopped
1 10 1/2 oz. can tomato and
mushroom sauce
1/2 tsp. oregano
1 /4 tsp. thyme
salt, pepper
12 eggs
Heat half the margarine in a
skillet and add the pepper, onion
and celery. Cook for five minutes
and add the tomato sauce and spices.
Cook for another five minutes. In a
bowl heat the eggs, folding with a
fork. Heat one tablespoon marga
rine in an omelette pan or skillet
and pour in 1/4 of the eggs.
Cook over medium heat until
the bottom is set and the edges are
light brown. Spoon the vegetable
mixture into the center and gently
fold the omelette. Cook until gol
den on both sides, turning once.
Repeat to make four omelettes.
Place each omelette on a plate and
spoon any remaining heated sauce
around the sides.
Mother’s Food Products
Lemon Chicken
1 frying chicken, cut into pieces
3/4 cup matzo meal
salt, pepper
1 tsp. paprika
2 eggs, beaten
1/4 cup water
1/4 lb. margarine
1 can condensed clear chicken
soup
2 lemons
sugar
Preheat oven to 350°. Wash
and dry each chicken piece. In a
bowl mix the matzo meal, salt,
pepper and paprika. In a separate
bowl blend the beaten eggs with
the water. Melt the margarine in a
large skillet. Dip each chicken
piece first in the egg and then into
the matzo meal and brown on all
sides in the skillet. Remove the
chicken to a heated platter.
Add enough chicken soup to
barely cover the bottom of the
skillet and using a spatula, loosen
the pan drippings while cooking
over a low heat. Pour the pan drip
pings into a large roasting pan and
add the chicken pieces. Pour the
juice of one lemon over the
chicken. Thinly slice the other
lemon and place one slice on each
chicken piece. Lightly sprinkle a
small amount of sugar over each
lemon slice. Pour the rest of the
chicken soup over the chicken and
cover. Bake for one hour or until
chicken is tender. Serves four to
six.
Empire Kosher Foods
Mother's Food Prodi
Mother’s Food Products