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
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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. OAK
SAN RAFAEL-1010 N.E. 122nd
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