Friday, March 18, 1966
JEWISH WESTERN BULLETIN
Page Three
The Wonderful World of
Oakridge
has the Widest Selection of Passover Foods featuring famous MANISGHEVm^ products.
BASIC MATZO STUFFING
% cup vegetable shorten- 1 tablespoon paprika ing or chicken fat
SPICE-NUT FBUIT CAKE
m cup minced onion 10 matzos*, finely brok-
enV 1 teaspoon salt % teaspoon pepper
1 egg 1)& cans (2 cups) condensed clear chicken soup* undiluted**
6 eggs
% cup coarsely
diopped walriu,ts
Saute onion in fat until tender but not browned. Add bndcen matzos and toast lightly. Combine seasonings* egg. and soup.. Add to matzo mixture. Enough for 10-12 lb. bird.
VARIATIONS
CELERY STUFFING: Saute 1 cup diced cdery with the onion.
MUSHROOM STUFFING: Saute 1. cup diced fresh mushrooms with the onion.
NUT STUFFING: Toast .^^^ cups coarsely chopped nuts with the miion before a^^BtT'^atzo crumbs.
QJBLET STUFFING: Cook giblets in water until tender (2 to 8 hours). Mince and add to dressing.
ntUIT STUFFING: Add 1 Jar stewed primes** (20) drained* pit-tod* and chopped* plus 2 cups pared* diced apple and ^ cup raisins.
••NOTE: This makes a dry dressing. If you prefer the moist type stuffing* increase the condensed chicken soup to 2 cans.
VT cups matzo farffBlf. ,mas>^ be used instead.
ORANGE BRAISED DUCK
1 box sponge cake mix*
2 teaspoons cinnamon % teaspoon ginger i/4 cup concord grape
wine*
Mix ^icea Into box of mix. Combine and bake cake as directed (m box* adding chopped nuts when folding in beaten egg whites.
FISHLET COCE^AIL WITH HORSRADISH SAUiDE
2 lb. jar Fishlets*, chilled % cup mayonnaise Crisp lettuce leaves % cup horseradish
Arrange lettuce in sherbet or coupe glasses. Place 8 to 10 Fish-lets in each glass. Bfix mayonnaise and horseradish. Place a generous qjKtonful of sauce in each glass. Serves 8 to 10.
MATZO MEAL KUGEL
2 large oiiions, diced % cup celery, diced 6 tablespoons chicken fat 2% cups matzo meal* % cup minced parsley IV4, teaspoons salt
1/8 teaspoon pepper 3 eggs, slightly beaten 1 can condensed clear
chicken soup*
undiluted 1% cups water
2 large ducks, quartered 2 teaspoons salt % teaspoon pepper 2 cups orange juice 1 can condensed clear chicken soup*
% cup water 1 cup (12 oz. jar)
orange marmalade* % cup potato starch* % cup cold water
Saute onion and celery in fat until tender. Remove from heat. Add matzo .meal, parsley, and. seasonings. Combine eggs* soup* and water. Add to matzo meal mixture. Pour into greased 1% quart baking dish and bake at 375<*F. for 1 hour* or until set and lightly browned. For a ciisper kugd* bake' in a larger pan.
Brown duck in a roasting pan* without adding fat. Pour off fat as it cooks out. To the duck* add salt* pepper* orange juice* cMcken soup, and the ^ cup water. Cover and bake in a slow oven (325<*F) for 1V& hours or tmtil tender. Remove duck from roaster and keep warm in the oven. Skim all fat from gravy. Add potato starch mixed with the M cup cold water. Cook unitU. smooth and thickened. Pour sauce over duck and serve. Serves'8..
PASSOVER ROLLS
^EARS CONCORD
1 large can Bartlett pears*V
% cup Concord grape wine*
2 cups matzo meal^ 1 teaspoon salt 1.1 tablespoon, sug^
1 cup water % cup peanut oil 4 eggs
Drain pears. Boil syrup until concentrated to % cup. Add wine to syrup. Stir well and potur over drained pears. ChiU thoroughly and serve. Serves 6."
VMay use instead* 1 can cling peaches** Elberta peaches*, or fruit cotictaU*.
SAVORY CHUCK STEAK
3 lb. chuck steak, cut 1% teaspoons salt
Monday, April 4
Fkst Seder
WiM for Kiddush end the four cups
WhiteHsh and Pike with Horseradish Chicken Soup with Matxo Balls Turkey with Fruit Stuffing JMashed Sweet Potatoes Asparagvt Cranberry Sauce Mixed Vegetable Salad Matzos
Spice Nut Sponge Cake
Fruit Compote
Tea Instant Black Coffee
Tuesday, April 5
Secoiiii Seder
Wine for Kiddush
and the four cups
Fishlet Cocktail
with Horseradish Sauce
Hot Borscht with Matzo Farfel
Orange Braised Duck
Matzo Meal Kuoel Broccoli
Tossed Green Salad
Matzos
Pound Cake P«Ars Concord Tea Black Coffee
BANANA ROTTERS
GonAine matzo meal with salt and sugar. Bring oil and water to a boiL Add to matzo mfeal mixture and mix welL Beat in eggs thoroughly, one at a time. Allow to stand 15 minutes. With oUed hands* shape into rolls and place on a well greased cookie sheet. Bake in a moderate oven <375<*F) for 00 minutes or until golden brotm. Yields 12.
2" thick % cup matzo meal*
1 small green pepper,
diced
2 medium onions, sliced.
Dredge meat with matzo meal. Brown on both sides, in a small amount of fat* using a large heavy pan. Add remaining ingredients. Cover and simmer 2^ hours or imtU tender. Serves &S.
% teaspoon pepper 1 can tomato and
mushroom sauce* Vi cup water
3 eggs, beaten
1 teaspoon salt % cup water
2 tablespoons sugar
1 teaspoon > cinnamon. •, 1% cup matzo meal*'
2 large firm bananas^
sliced
Combine eggs* salt, water* sugar* and cinnamon. Add matzo meal and mix weU. Fold in bananas. Drop by tablespoon into 1 Indh deep hot fat and fiy untU golden brown. Drain aa absoxbeat paper. Servo with eour cream. Makes 18.