Restaurant & Delicatessen
1962 County Line Road • Huntingdon Valley, PA
Justa Farm Shopping Center
215-355-2000 • benandirvs.com
Hours: 7 am - 9 pm Daily
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www.BenandIrvs.com Now Taking
Reservations for 1st and 2nd Night Passover
Dinners in Our Restaurant
Friday April 19th - 2 Seatings: 5pm or 7:15pm
Saturday April 20th - 2 Seatings: 5pm or 7:15pm
Reservations required. $25 deposit required.

Passover is almost Here ...

order now before it’s too late!
Place your ORDERS for
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 Roast Prime Brisket of Beef with Beef Gravy
Half Roast Chicken with Matzoh Stuffing
Stuffed Breast of Capon w/Matzoh Stuffing & Gravy
Sauteed Chicken Breast Marsala
Whole Roast Turkey w/Matzoh Stuffing
Broiled Salmon Filet w/Pomodoro Sauce
(add $1 pp for Turkey or Salmon)
$ 22 99
p.p. Includes:
Pickles And Sour
Tomatoes Holiday
Cakes Matzoh
Revamp Tried-and-True
Passover Recipes
Plus a Complete Menu of A La Carte Foods, Ready To Go:
• Gefilte Fish
• Beet Horseradish
• Chopped Liver
• Chicken Soup with
Matzoh Balls
• Potato Pancakes,
1/2 size
• Whole Roast
Turkey w/Matzoh
Stuffing (min. 10
people) • Capon Breast w/
Matzoh Stuffing
• 1/2 Roasted
Chicken with
Matzoh Stuffing
• Sauteed Chicken
Breast Breast
Marsala • Glazed Carrots
• Stuffing
• Potato Kugel
• Sweet and Sour
• Spinach Matzoh
Stuffed Cabbage
Kugel • Sliced Roast Brisket • Sweet Fruit Kugel
of Beef w/gravy
• Broccoli Kugel
• Sponge Cake
• Sweet and Sour
Meatballs • Marble Cake
• Honey Cake
• Oven Brown
Potatoes • Chocolate Chip
• Banana Cake
• Sweet Potato and
Carrot Tzimmes
• Regular Matzoh
• Egg Matzoh
• String Beans
• Fruit Salad
w/Almonds Also Featuring: Special Passover Cakes, Matzoh, Bagels,
Muffins, Passover Kamish Bread and much more!
EILEEN GOLTZ | JE FEATURE
MOST PEOPLE THINK that Pesach is a celebration of our release from Egyptian
bondage and deliverance into Israel. I prefer to think of it as the time of the great
debate: Do I serve fl oaters or sinkers with the chicken soup?
I grew up with sinkers, and my husband was raised with fl oaters. We have great
“discussions” every year about which matzah ball is the best matzah ball. (I’m right,
of course.)
I would never presume to tell anyone what to cook for seder. Every family
has traditional specialties they serve, and woe to the person who tries to tamper
with them.

Last year, I suggested that we try a wonderful new glazed sweet potato recipe
I had found. I wanted to skip the boring sweet potato and pineapple casserole that’s
been served every year since Moses told Zipporah to throw a few things together
and get a move on.

Saying that I got a negative reaction is like saying Pharaoh got a little wet.

I relented and kept the menu pretty much the same as it has always been.

MENUS AVAILABLE AT BENandIRVS.COM
14 APRIL 4, 2019
JEWISH EXPONENT
JEWISHEXPONENT.COM Anna_Shepulova / iStock / Getty Images Plus
Full Course Passover
Dinners to Go



I did, however, promise
1 teaspoon salt
myself that this year I would
1 teaspoon Passover baking
make a few additions to the
soda menu. It’s a little extra work,
1 teaspoon cinnamon
but aft er chopping 35 onions
1 teaspoon nutmeg
and peeling 4,000 eggs, what’s
¾ cup sugar
a few extra? Hopefully, these
recipes will become part of our
Preheat your oven to 325
seder tradition, and I can kiss degrees. Grease a 10-inch cas-
my potato kugel goodbye.

serole dish. Mix all the ingre-
dients together well. Pour them
POTATOES AND LEEKS
into the baking dish. Cover
Serves eight to 10
with aluminum foil and bake
for 45 minutes.

2 pounds new potatoes,
Raise the oven temperature
to 350 degrees, remove the
quartered cover and bake an additional
8 leeks, washed, trimmed,
15 minutes. Slice and eat hot.

diagonally sliced
2 garlic cloves, crushed
2 tablespoons oil
4 teaspoons chopped fresh
tarragon 2 teaspoons grated lemon
peel 1 teaspoon salt
In a large saucepan, com-
bine the potatoes, leeks and
garlic. Cover with water, add
the salt and cook 12-17 min-
utes or until the potatoes are
fork tender. Drain.

Pour the oil over the hot
vegetables and sprinkle with
tarragon and lemon peel. Toss
gently and serve warm or cold.

Season with salt and pepper,
if desired. Garnish with fresh
tarragon or lemon.

VEGETABLE KUGEL
Serves six to eight
1 1
1 1
1 cup grated raw apple
cup grated raw sweet
potato cup grated raw carrot
cup matzah cake meal
cup margarine or oil
PASSOVER LEMON BARS
1 ½
¼ 4
2 1
¼ ⅔
cup matzah cake meal
cup margarine
cup powdered sugar
large eggs
cups sugar
teaspoon baking powder
teaspoon salt
cup fresh lemon juice
Preheat your oven to 350
degrees. Beat together the cake
meal, margarine and powdered
sugar until well blended. Press
the mixture into the bottom of
a 9-inch square pan. Bake 15 to
20 minutes (lightly browned)
Combine the eggs, gran-
ulated sugar, baking powder,
salt and lemon juice, and beat
until smooth. Pour it over the
baked crust and return it to the
oven until bubbly and lightly
browned, about 30 minutes.

Cool and sprinkle with confec-
tioners’ sugar and cut into bars.

Note: I fi nd that my ingenu-
ity is tested to its limit at this
time of year. I can’t always fi nd
See Recipes, Page 16
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Come by and feel what we mean.

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Exceptional. Without Exception.

Happy Pesach from all of us at Rydal Park.

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APRIL 4, 2019
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