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
Simchas Jewish Celebrations
in Greater Philadelphia
A Special Supplement only in the Jewish Exponent
Published April 9. Ad space closes March 20.

For advertising information,
call your sales representative or 215-832-0700.

Simchas is online!
Click the link on the jewishexponent.com homepage.

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




917 Bethlehem Pike (309 & 202 S.) Across from
“The Montgomery Mall” • Montgomeryville, PA 19454
215.393.5800 · Fax 215.393.5802
www.pumpernicksdeli.com Choice of Soup; Appetizer; Entrée; Side Dishes (2); Dessert;
Includes Matzos & Complimentary Sour Pickles & Tomatoes
Soups “Our Famous” Chicken Soup with Jumbo Matzoh Balls
Garden Fresh Vegetable Soup
Grilled Chicken
with Spicy Mango Salsa
Meat Yield: 2 servings
Chicken: 2 Tbsps. honey
2 tsp. chopped fresh rosemary
or ¾ tsp. crushed dried rose-
mary 2 tsp. ground cumin
1½ tsp. paprika
1 ⁄ 8 tsp. garlic powder
1 ⁄ 8 tsp. onion powder
salt and freshly ground black
pepper to taste
12 oz. boneless, skinless chicken
breasts, cut into strips
2 Tbsps. olive oil
Spicy Mango Salsa:
3 ripe but firm mangos, peeled
and diced (if closer to green
that’s OK, too)
¼ cup lime juice
¼ cup chopped fresh cilantro
4 scallions, diced
1 small jalapeño, deseeded,
Grilled Chicken with Spicy Mango Salsa
Appetizers Banana Walnut Cake
Gefilte Fish With Natural Juice & Carrots, Red Horseradish
Delicious Chopped Chicken Livers or Chopped Herring
Sweet ‘n Sour Meat Balls in Tomato/Raisin Sauce
stemmed, and minced
1 tsp. ground cumin
½ tsp. garlic powder
Salt and freshly ground black pep-
per to taste
Parve or dairy
Yield: 12 servings
1 (15 oz.) box gluten-free Pass-
over yellow cake mix
1 cup milk or almond milk
1. In a large bowl, combine
2 large eggs
honey and all seasonings for
½ cup vegetable oil
the chicken.

2. Coat chicken strips lightly 2-3 ripe bananas, roughly cut into
pieces in oil. Rub spice mixture onto
1 tsp. ground cinnamon
both sides of chicken strips and
1 tsp. pure vanilla extract
return chicken to bowl.

2 cups walnuts, chopped
3. Refrigerate chicken for at
least 30 minutes to absorb flavors.

4. While chicken is marinat-
ing, prepare the salsa by mix-
ing all ingredients in a bowl.

5. To cook the chicken, you
can either grill the strips over
high heat for about 15 minutes,
flipping frequently, or pan-fry
them over medium heat for
about 5 minutes per side.

6. Once cooked, let chicken
sit for 1-2 minutes to allow juic-
es to spread, then serve warm
with salsa.

Entree Traditional Tender Potted Brisket of Beef w/ Brisket Gravy
Bubbie’s Favorite Stuffed Cabbage– Tomato/Raisin Sauce
Roasted Stuffed Breast of Capon w/ Apricot Orange Glaze
Stuffed with Matzoh, Onion & Mushroom Stuffing
Half Roasted Herb Chicken with Savory Matzoh Stuffing
Natural Roasted Turkey Breast w/ Gravy
Savory Matzoh Stuffing (White Meat Only)
Broiled Fresh Salmon Pomadoro (add $1.00 pp)
w/ Diced Tomatoes, Greek Olives, Fresh Garlic & Herbs
Stuffed Peppers w/ Veggies in a Tomato/Raisin Sauce
Moroccan-Style Chicken
Baked with Caramelized Onions in a Delicious Turmeric & Honey Sauce
1. Preheat oven to 350° and
grease a 10-inch round baking
pan. 2. Empty cake mix into a
large mixing bowl. Add milk
or almond milk, eggs, oil, ba-
nanas, cinnamon, and vanilla.

Beat with an electric mixer on
medium speed, until evenly
combined, about 5 minutes.

3. Spread batter evenly in
the prepared pan and top with
walnuts. Side Dishes
Roasted Garlic & Herb Red Bliss Potatoes;
Carrot Tzimmes w/ Yams; Matzoh Mush / Onion Stuffing;
Candied Yams w/ Apples & Walnuts;
String Beans Almandine; Crispy Potato Latkes
Assorted Matzoh Kugels—Sweet • Potato • Spinach
Desserts Assorted Loaf Cakes, Pastries & Cookies
Fresh Fruit Salad
Banana Walnut Cake
Serving Breakfast, Lunch and Dinner
36 DELICIOUS A LA CARTE ITEMS TO GO
From Gefilte Fish and Giant Matzo Balls
To Assorted Cakes and Cookies
Ó We Have It All Î
Don’t Wait ~ Place Orders Early
NOW TAKING RESERVATIONS FOR SEDER DINNER
IN OUR RESTAURANT (FIRST & SECOND NIGHT)
2 SEATINGS ~ 5:15PM & 7:15PM
CALL FOR DETAILS ~ 215.393.5800
JEWISHEXPONENT.COM JEWISH EXPONENT
MARCH 19, 2015
11