Image provided by: University of Oregon Libraries; Eugene, OR
About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (March 16, 1983)
Portland Obaarvar, March 16.1983 Paga 9 Passover hours, bastiag-the last H -h o u r o f ro u tin g . Oaraish with rad grapas aad parslay sprigs. If daàrad. Makes (CoRfumed/rom page 9 column 6) Starring*. separate and then add (h e n to- psthcr. I f on a diet, omit fat. Stir is carbonated water. Cover and chill at least 2 hours. With wet hands, shape dough into 1-inch balls. Carefully drop dough into gently boiling salt ed water. Cover; simmer 30 minutes or until matzoh balls test done (they should be light and cooked with doneness all (he way through). Do not uncover pot until end o f cook ing. Remove carefully with slotted spoon. Serve in hot chicken soup. Makes about 30 balls. These light-textured dumplings are delicious served alone, too. “ The preparation for Passover to somcthiag o f a ‘spriag cleaning' ia oar Orthodox Jewish hom e," says F A R F E L P U D D IN G 3 eggs V4 cup sugar 2 cups farfel or 4 m auoh crackers coarsely crushed 2 cups cream-style cottage cheese 1 cup dairy sour cream Vi cup raisins Vi cup apricot preserves Vi cup finely chopped walnuts 2 tablespoons sugar I teaspoon ground cinnamon OEF1LTEFISH 2 onions Prime exemptas of homeu are or dinary bread, crackers aad ackes, breakfast cereals and pastries made Pepper to taste from wheat flour or other grains, aad whiskey. Even regular pow dered sugar, which contains a little cornstarch, is on the forbidden list. Common ingredients that can be used are potato flour and matzoh meal. Both are stocked in the mar ket. More unusual Passover items, which are not stocked regularly, are available during the weeks preced- 3 lbs. ground fish (link cod, black cod. sole, salmon) P A S S O V M 3PONOKCA9U C H IC K E N I egg I tablespoon finely shredded orange peel Vi teaspoon salt S teaspoon pepper 1 5-6 lb. roasting chicken Vi cup orange juice 2 tablespoons honey 2 tablespoons chicken fat (schmaltz) melted, or vegetable oil Red grapes (o p l'l) Parsley sprigs (opt’l) Almonds C ook onion, celery and almonds in 'A cup chicken fat til vegetables are tender, not brown. Add coarsely crushed m atzoh or fa r fe l, b ro w n lightly. In a large bowl combine the chidken broth, egg,, the I teaspoon orange peel, salt and pepper. Add matzoh mixture and blend well. Let stand 15 minutes to absorb broth. Rinse b ird ; pat d ry w ith paper toweling. Spoon some o f the stu ff ing loosely into neck cavity o f bird; pull neck skin to back o f bird and fasten securely with a small skewer. L ig h tly spoon rem aining s tu ffin g in to body cavity. I f opening has a band o f skin across tail, tuck drum sticks under band (or tie legs secure ly to tail). Twist the wing tips under back o f chicken. Place ch icken , breast up, on rack in shallow r o u t ing pan. C o m b in e the rem ain in g orange peel, juice, honey and 2 table spoons chicken fat. Roast bird, un covered, in a 375° oven for 2V4-2H E o r t F o rm 9 eggs separated Cover sliced onions, carrots and sugar w ith w ater in large pot and b ring to b o il. L o w e r to sim m er, co m b ine rest o f ing redien ts and blend. Use electric mixer. Refriger MMOftdO earned tncome credit Sch. A Deductions Sch. B - lntsrsetstc. $10°° Beat yolks and I cup sugar until light and lemon yellow. Beat whites w ith H cup sugar u n til s t if f . S ift matzoh and potato flo u r together. Fold flour and eggwhites alternately into yolk mixture. I f desired, flavor w ith citron juice and finely grated lemon rind. Turn into ungreased ID- inch tube pan and bake at 324* for I h ou r. In v e rt a fte r re m o va l fro m oven; allow to cool before rem ov ing from pan. N O T E : Any fish while can be used, but cod is fat. and must include cod. L o n g F o rm K M 0 A ft4 M I cup sugar and Vi cup sugar H cup mauoh-cake flour H cup potato flour $24°° and up (interest with exclusion) Since 1966 • Licensed Tax Consultant 5510 N. Interstate Ave. P o r t la n d , O R 9 7 2 1 7 « 2 8 3 -6 0 1 4 | A t I the com er of Klllingsw orth and In te rs ta te l Hrs. Monday-Friday 10 a.m .-5 p.m. I Gold-N-Soft M argarine W W W W iT O W I H eat & Serve Frozen Rice > 24-Ounee W esson Oil l m ì e B r il 's W i t h I ’c a s < )r M iis liriM im s 2NM iti m e « .r« uu s I P ih iik I ( u n i.lin e r D eterg en t For C I Q ( ' l.,iu n < lr\ t ^ \ l l P u rp ose ( H o k in g I hl 15 O ll I . a ln i F R U IT T S IM M E S f Pronounced TSIM -uhs) In 3-qt. saucepan combine mixed dried fru its, w ater, wine and stick cinnamon. Bring to boiling; reduce heat. S im m e r, co vered, 13-20 minutes or till fru it is tender. W ith slotted spoon transfer fruit to bowl. D iscard cinnam on stick. A d d t ill fru it is tender. W ith slotted spoon transfer fru it to bow l. Discard cin nam on stick. A d d orange peel to liq u id in saucepan; sim m er 2 or 3 minutes. Stir in orange juice, honey, lem on ju ic e , allsp ice, ginger and ground cinnam on. Return fru it to saucepan; heat to boiling. Remove fro m heat; cool to room tem pera ture. Serve at room temperature or chilled. I f desired, drain fruit before serving. Makes 10 servings. This dish also makes a delicious dessert compote; make it ahead and chill until serving time. e -D a y Service WWW, In mixing bowl beat eggs til light; g ra d u a lly beat in V» cup sugar til f lu f f y . Soak fa r fe l in cold w ater; squeeze out excess water. Add fa r fe l. cottage cheese, sour cream , margarine, raisins, and preserves to egg mixture; blend well. Turn into a 12 x 7 Vi x 2-inch baking dish. M ix nuts, sugar and cinnamon. Sprinkle ato p fa rfe l m ixtu re . Bake in 3 3 0 * oven for 40-43 minutes. Serve warm or cool. Makes 10-12 servings. This apricot and raisin-flavored dessert is good served warm or cold. 2 11 oz. pkgs. mixed dried fruits 2 cups water Vi cup white Passover wine 3 inches stick cinnamon I tablespoon orange peel thinly cut strips 1 cup orange juice Vi cup honey Vi cup lemon juice Vi teaspoon ground allspice, ground ginger, and ground cinnamon each one. J9 Interstate Tax Service Am you paying too much to have your income tax return prepared ? W e offer competent earvree at economical prices. Returns • Business Returns • Out Of State Returns 2-3 Day Service 2 carrots 2 quarts water 2 teaspoons sugar 4eggs 2 tablespoons mauoh meal K cup cold water 2 grated carrots I teaspoon salt from " h o m e U ” d ifferen t foods, dishss aad utensils are set aside for Passover ase, impressing on the family the importance of the obeerv- ate 1VI hours. Then, remove from refrigerator and M O IS T E N H A N D S . Shape fish into balls. Drop into simmering stock, par tially cover pot and simmer fo r 2 hours. I use 2 cloves o f garlic, op tional. Serve hot or cold. iag the holiday, at Jewish syna gogues, which arc open to the public with all neceasary food items. I!) O un ce B ox I J L írrOll r¡3 RJ r¡ Macaroni&Cheese.- s 3; 99* Clorox Bleach Toothpaste Monterey J ack Cheese 35-Ounce Cascade 1 Long Grain Rice Hershey’s Syrup Aqua Fresh 8.2-Oz. Tube 35* Off 5* Off Label Gal. Btl. Compound H inode Calif., 5 Lb. Chocolate Flavored. 16-Oz. SAFEWAY SAFEWAY .. t í «i 'iyA- G§Pr,nZ cF'ésh oil» Ground Beef y I S Only '6 Calorics Each] ...a n d socOelicious ^ybu'll Love them a Whole B und ] REG > Hollandaise Sauce Mix SH » \ : C /s u r o iY »¥111/ Bi \ AVOCADOS G rt-t n S k in n e d \ trit i \ I .t 29f **- ’ V A PPLES Lb. , o L x ..« .« I < ( o in n t e en nt SAFEWAY ROAST I I , S J I L 98 U m ilili I i|i. Itim i I. -s SLICED BACON If• •»! 11. lu t<ui< II» I hihti«|iii Sales Limited To Retail Quantities. Prices Effective 3/16 Thru 3/22/83 At Safeway In The Portland Area. • » V id it intuit Or Smaller Park *1 IMS I b 7 LEAN R! SUPER SAVER \p p rn x VI h I ’m kage I.intit I I ’ kg. r I ? I >/ PI»U I ■H ' ltn< GAME HENS | ,, S I 1 18 k ( n r ill-h .’ J < >x BIGGIES S I 18 s I I I , Pk« JL ll.lr SAFEWAY
