Gluten-Free
Continued from page 9
Restaurant & Delicatessen
1962 County Line Road • Huntingdon Valley, PA
Justa Farm Shopping Center
215-355-2000 • benandirvs.com
Hours: 7 am - 9 pm Daily
Join our
E-CLUB for news & discounts
w www.BenandIrvs.com
Now Taking
Reservations for 1st and 2nd Night Passover
Dinners in Our Restaurant
Friday - 2 Seatings: 5pm or 7:15pm
Saturday - 2 Seatings: 5pm or 7:15pm
Reeseservatatioonss reqeqquiu reed.d $ 255 d epepposositt reqeqquiu reed.d
Passover is almost Here ...

order now before it’s too late!
Place your ORDERS for
Full Course Passover
Dinners to Go
APPETIZERS (Choose 1)
Gefilte Fish with Horseradish • Chopped Liver
Sweet and Sour Meatballs
SOUP Chicken Soup w/Matzoh Ball (1 per person)
VEGETABLES Green Beans with Almonds • Oven Brown Potatoes
Carrots Tzimmes w/ Sweet Potatoes • Glazed Carrots
ENTRÉE 19 99
$ p.p.

Includes: Pickles
And Sour
Tomatoes Holiday
Cakes Matzoh
Roast Prime Brisket of Beef with Beef Gravy
Half Roast Chicken with Matzoh Stuffing
Stuffed Breast of Capon w/Matzoh Stuffing & Gravy
Broiled Walnut Apricot Chicken Breast w/Matzoh Stuffing
Whole Roast Turkey w/Matzoh Stuffing
Broiled Salmon Filet w/Pomodoro Sauce
(add $1 pp for Turkey or Salmon)
Plus a Complete Menu of A La Carte Foods, Ready To Go:
• Glazed Carrots
• Broiled Walnut
• Gefilte Fish
Apricot Chicken
• Stuffing
• Beet Horseradish
Breast w/Matzoh
• Potato Kugel
• Chopped Liver
Stuffing • Spinach Matzoh
• Chicken Soup with
• Sweet and Sour
Kugel Matzoh Balls
Stuffed Cabbage
• Sweet Fruit Kugel
• Potato Pancakes,
• Sliced Roast Brisket • Broccoli Kugel
1/2 size
of Beef w/gravy
• Whole Roast
• Sponge Cake
• Sweet and Sour
Turkey w/Matzoh
• Marble Cake
Meatballs Stuffing (min. 10
• Honey Cake
• Oven Brown
people) • Chocolate Chip
Potatoes • Capon Breast w/
• Banana Cake
• Sweet Potato and
Matzoh Stuffing
• Regular Matzoh
Carrot Tzimmes
• 1/2 Roasted
• Egg Matzoh
• String Beans
Chicken with
• Fruit Salad
w/Almonds Matzoh Stuffing
Also Featuring: Special Passover Cakes, Matzoh, Bagels,
Muffins, Passover Kamish Bread and much more!
MENUS AVAILABLE AT BENandIRVS.COM
10 MARCH 19, 2015
Sage & Onion Spaghetti Squash Soufflé
high heat until translucent,
about 5 minutes.

3. Add mushrooms and spin-
ach and sauté for 3 minutes or
until fully cooked.

4. Remove pan from heat.

Add quinoa to spinach, mush-
rooms, and onion mixture and
mix ingredients.

5. Season with salt, pepper
and garlic powder.

6. Transfer to a large mixing
bowl and combine with eggs,
panko and cheese, if using.

7. Heat oil in a frying pan.

Once oil is sizzling, cooking 4
pieces at a time, spoon 1 Tbsp.

of mixture into the frying pan.

Cook until golden, about 3
minutes on each side. Remove
from pan and drain on paper
towels. Sage & Onion Spaghetti
Squash Soufflé
Dairy Yield: 6 servings
½ cup butter
2 large white onions, diced
salt and freshly ground black
pepper to taste
2 cups cooked, shredded spa-
ghetti squash (noted below)
3 Tbsps. chopped fresh sage
3 large eggs
6 garlic cloves, chopped
1. Preheat oven to 400˚ and
grease a 9-inch pie dish.

2. In a very large skillet,
melt butter over low heat. Add
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PASSOVER PALATE
onions and a generous pinch of
salt and pepper and cook, stir-
ring occasionally, until onions
are soft and golden, about 30
minutes. Let onions cool com-
pletely. 3. In a bowl, mix together
spaghetti squash, cooked on-
ions, sage, eggs, garlic, salt
and pepper, and pour into the
prepared pie dish. Bake un-
til crust is golden and crispy,
about 45 minutes. If soufflé is
watery, carefully pour off ex-
cess liquid and bake off some
of the moisture for about 5-10
minutes. How to cook a spaghetti
squash: 1. Score the whole squash
with a knife 8-10 times to help
vent out steam. This will pre-
vent your squash from explod-
ing within the microwave.

2. Place the squash on a
microwave-safe dish and add
a little water to the bottom, to
help from having the squash
dry out.

3. Microwave your squash in
5 minute increments until it is
fork tender. Depending on the
strength of your microwave,
this could take anywhere from
5-25 minutes.

4. Once cooked, allow to cool
for 10 minutes. Then, cut in half
lengthwise and using a spoon,
scoop out the seeds and discard.

5. Using a fork, scrape the
flesh against the grain to create
your spaghetti squash “noodle”
strands. JEWISHEXPONENT.COM