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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (April 1, 1982)
Page 2 Section II Portland Observer, April 1,1982 Spring heralds Passover Celebrate Easter with lamb Easter traditionally celebrates the coming o f Spring, a time o f rebirth greeted w ith bright flowers, berib- boned bonnets and gaily decorated Easter eggs. W hat better way to be gin your own season o f renewal than w ith a light, new approach to tradi tional Easter dinner? P A R S L IE D L E G O F L A M B A t sundown on Thursday, A p ril 8th, Jewish families the world over will gather at the Seder table to retell the Passover story. The sharing o f time-honored Jewish delicacies is a beloved part o f this cultural trad i tion. However, it need not result in overeating and holiday weight gain. According to D r. Reva Frankie, D ire c to r o f N u tritio n fo r W eight Watchers Internationa), In c ., “ By placing more emphasis cn the tradi tions associated with the occasion, the holiday meal can be placed in a new perspective and perceived as part o f the celebration, rather than the primary focus.” Jeannine B. Cowles, President o f W eight W atchers o f O regon, Inc. agrees and observes, “ The weight conscious needn’t fear holiday eat ing situations. By utilizing effective eating management techniques in conjunction w ith portion con tlo l, i t ’s possible to enjoy holiday food without weight gain.” W eight Watchers has developed several delicious Passover recipes which conform to the special dietary laws o f the religious h o lid ay, and maintain both traditions and weight control. S T U F F E D F IL E T S O F SO LE Stuffing: 1 teaspoon margarine 2 tablespoons diced onion 14 teaspoon minced fresh garlic 16 cup well-drained and chopped canned mushrooms 16 cup well-drained cooked chopped spinach 2 tablespoons matzo meal 14 teaspoon salt 1/8 teaspoon pepper 2 egg whites (at room temperature) Fish: 4 fillets o f lemon sole, 6 oz. each 4 tomato slices, each about 16 inch thick Salt and pepper 1 tablespoon margarine, melted, divided 2 teaspoons lemon juice Garnish: 2 teaspoons chopped fresh parsley (optional) Lemon wedges and parsley sprigs To prepare stuffing: In small skillet heat m argarine un til bubbly; add onion and garlic and saute u n til onion is translucent. A dd mush rooms and saute 5 minutes longer. T ra n s fe r m ushroom m ixture to a bowl; add spinach, matzo meal, salt and pepper and stir to combine. In small bowl beat egg whites until stiff peaks form ; fold into spinach mix ture. 5-Ib. leg o f lamb, trimmed o f excess fat 2 garlic cloves, cut into slivers 16 teaspoon rosemary leaves 16 teaspoon salt 1/8 teaspoon pepper 14 cup Dijon-style mustard, divided 3 tablespoons chopped fresh parsley 1 tablespoon grated lemon peel Garnish: parsley sprigs, cturot curls, and 1 thin lemon slice The traditional yat slimming Weight Watchers Passover recipes include Passover Cheese Blintzes & Stuffed Filet of Sole, topped off with Lemon "Cream" Torte for dessert. In addition, thia To prepare stuffed fis h : Preheat oven to 375 °F. Sprinkle each fillet and each tom ato slice w ith dash each salt and pepper. Spoon 14 o f stuffing onto each fillet and roll fish to enclose. Coat shallow 10x7-inch baking dish with 1 teaspoon melted m argarine; arrange ro lled fille ts , seam-side down, in dish. Combine lemon juice with remaining margar ine and brush each fillet with 14 o f m ixture. Cover dish w ith fo il and bake 10 minutes. Remove foil and top each ro ll w ith a tom ato slice; bake 10 minutes longer. To serve: Transfer stuffed fillets to serving p la tte r. S p rinkle w ith chopped parsley, if desired, and gar nish with lemon wedges and parsley sprigs. Makes 4 servings. PASSOVER C H E E S E B L IN T Z E S Crepes f o r blintzes: 1 large egg 16 cup water 14 cup less 14 teaspoon matzo cake meal Dash salt Filling: 1 cup cottage cheese 1 16 teaspoons granulated sugar year Weight Watchers members can "legally" ob serve the sipping of wine, an Important Passover tradition. Gdm&A.* Thin lemon juice 14 teaspoon grated orange peel 1/8 teaspoon ground cinnamon 3 tablespoons raisins, chopped 2 teaspoons margarine To prepare crepes f o r blintzes: In blender container combine egg with w ater, m atzo cake m eal, and salt and process until smooth. Let batter stand 1 hour. H eat a 7-in ch non-stick om elet pan u n til a d ro p o f w ater sizzles when it touches the pan. Pour 1/6 o f batter (about 216 tablespoons) into pan and tip pan quickly to coat bot tom. Cook until underside is slightly brow ned. Loosen crepe; turn and cook b rie fly on other side. Slide crepe onto clean dish towel or plate. Repeat 5 more times with remaining batter, making 6 crepes. To p re p a re f illin g : In m edium bowl combine cheese, sugar, orange peel, and cinnamon; add raisins and mix until thoroughly combined. To prepare blintzes: Spoon 1/6 o f filling (about 216 tablespoons) onto center o f each crepe; fold long sides o f each slightly tow ard the center, then fold crepe, from narrow ends, to enclose filling. In 12-inch skillet, heat margarine until bubbly; add blinztes and cook, turning once, until browned on both sides. Remove to platter. Makes 2 servings. To prepare cake: Preheat oven to 35O °F. In sm all bow l com bine matzo cake meal with potato starch and set aside. In sm all bow l o f electric m ixer com bine egg yolks, sugar, and sweetener; beat u n til th o ro u g h ly com bined. A d d w ater and lemon ju ic e and con tin u e beating u n til mixture is thick and lemon-colored, about 10 m inutes. S tir in lemon peel. In separate b o w l, using clean beaters, beat egg whites with salt un til s tiff peaks form . C arefully fold 16 o f cake meal m ixture in to yolk m ix tu re, then fo ld in 16 o f egg whites. Repeat 2 more times with re maining cake meal mixture and egg whites. 1. Preheat oven to 325 °F. Using the point o f a sharp knife, cut slits in lamb and insert garlic slivers. 2. Using a m o rtar and pestle, or between 2 sheets o f wax paper, crush rosemary leaves. 3. In small bowl combine crushed rosemary, salt, and pepper. Sprinkle meat with herb mixture, then brush with 2 tablespoons mustard. 4. Set lam b on rack in roasting pan. I f using meat thermometer, in sert into thickest part o f meat, being careful thermometer does not touch bone. Roast for 1 hour. 5. Brush lam b w ith remaining 2 tablespoons m ustard and roast abo u t 40 m inutes longer or un til therm om eter registers 140°F. for rare; about I hour longer or until therm om eter registers 160’ F. for medium, or about IV6 hours longer or until thermometer register 170’ F. for well done. 6. Transfer lamb to serving plat ter. In small bowl combine chopped parsley and lem on peel; sprinkle over lamb and, using the back o f a spoon or a spatula, press mixture to that it adheres to m eat. G arnish platter with parsley sprigs and car rot curls and top lamb with a twisted lemon slice. Let roast stand at room temperature for 15 minutes before carving. Makes about 8 servings. STUFFED TOMA TO CUPS <A cup lemon juice 1 tablespoon chopped fresh basil or 1 teaspoon dried 16 teaspoon each minced fresh garlic, salt, and Dijon-style mustard Dash freshly ground pepper 16 cup cooked small cauliflower florets 16 cup cooked diced carrot 16 cup cooked frozen tiny peas 16 cup finely chopped scallions (green onions) 4 medium tomatoes 4 lettuce leaves I tablespoon chopped fresh parsley (optional) , # 1. In m edium bow l com bine lemon juice, basil, garlic, salt, mus tard, and pepper. Add cauliflower, c a rro t, peas, and scallions; turn vegetables in marinade to coat thor oughly. Cover and chill for at least 3 hours, turning vegetables occasion ally. 2. Cut thin slice o ff top o f each tomato; scoop out pulp and discard or reserve for another use. 3. Invert tom ato shells on paper towels and let d ra in fo r abo u t I hour. 4. F ill each tom ato shell w ith 14 o f the marinated vegetable mixture. Serve on lettuce leaves and , i f de sired, sprinkle with parsley. Makes 4 servings. L in e an 8-inch sp rin g fo rm pan with parchment paper. Turn batter into prepared pan and bake about 25 minutes (a cake tester, inserted in center, should come out clean ). T ran sfer pan to w ire rack and let cool for 5 minutes; remove sides o f pan and cool th o ro u g h ly . W hen cake is c o o l, rem ove parchm ent paper. To p re p a re fro s tin g : In sm all saucepan combine lemon juice and p o ta to starch and stir u n til dis solved; gradually stir in water. Cook over medium heat, stirring constant ly , u n til m ix tu re comes to a b o il. Continue cooking and stirring until th ic k , about 2 m inutes; remove from heat. Cool slightly, then cover and re frig e ra te u n til m ixtu re is chilled. In sm all b ow l o f electric m ixer com bine m a rg arin e , sugar, and sweetener and beat u n til cream y. Add chilled potato starch mixture, a spoonful at at time, beating well af ter each add itio n . A dd lemon peel and beat u n til m ix tu re is f lu ff y . C h ill fo r a few minutes, just until spreading consistency. L E M O N " C R E A M ” TORTE Sponge cake: 16 cup less 1 teaspoon matzo cake meal 1 teaspoon potato starch 4 large eggs, separated 1 tablespoon plus 1 teaspoon granulated sugar A rtificial sweetener to equal 2 teaspoons sugar 1 tablespoon water 2 teaspoons lemon juice 16 teaspoon grated lemon peel Pinch salt Lemon frosting: 1 tablespoon lemon juice 2 teaspoons potato starch 16 cup water 16 cup margarine 1 tablespoon plus 1 teaspoon granulated sugar A rtificial sweetener to equal 2 teaspoons sugar 14 teaspoon grated lemon peel To prepare torte: Spread frosting over top and sides o f cake; using a fo r k , m ake zig zag design. C h ill torte for at least 1 hour. To serve: Using 2 spatulas, care fu lly tran s fe r to rte to cake plate; garnish with lemon slice. Makes 8 servings. 2.31-2992 LOOK FOR THE BIG "T" "A Sure Sign of Good Taste" W h a t do you look for in choosing a food store? W id e selection? C om petitive prices? C o n fid en ce in the q u ality o f the item s you buy? W e provide all of these ingredients at ev ery T R A D E W E L L S to re . A n d, because w e really value you as a Customer, we add anoth er ingredient that w e think is the most import ant of all: Friendly, personal service every time you shopl Remember, look for the Big " T " — it's a sure sign of good tastel G ood Clean Food Ju s t In Cases No pesticides, fungicides, herbicides Malathion, Parathion, or any other "io n ." No waxes, dyes or sprout-nip either. Just God's own food. G a t it fresh er, c h e ap er, b e tte r A n d share it all a ro u n d . IH M H S LOCATION M J .M O W T ft a.m . In 2 p.m . wrrlutavR Sat. tA M H IM . I»v appointinenl TAM XM I ! IN T O .H » •tea •• i » igwui re rm rr's M a tte l » - J — I«-GVF S.E. 20th * Division 14410 S.E. Division S.E. 72nd S Pieve! 2BSSS.E. Fowell N.B. 10th S Fremont N.E. 74th a Qlleen W . BURNSIDE et 21et Hlllsboro MO S.E. 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