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.
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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
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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
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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.
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