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
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