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December 03, 1965 - Image 21

Resource type:
Text
Publication:
The Detroit Jewish News, 1965-12-03

Disclaimer: Computer generated plain text may have errors. Read more about this.

Mar-Pare Margarine,
a Spread for All Seasons

4 Meals Will Pass With Flying Colors Bonni Fapon Ey/gaged

It's the season of the bird.
They're in plentiful supply and
welcome at any table. A few un-
usual ways to prepare chicken are
as follows:

Mar-Pary margarine, made with
the Jewish housewife in mind, is
kosher, pareve and made from pure
highly unsaturated corn oil and
other vegetable oils with Vitamins
A and D added for good health
and good eating. Mar-Pary contains
no milk or animal fat, and is re-
commended in diets where milk is
restricted.
Mar Pary is also tops for all
cooking needs, including season-
ing, frying and baking.

CHICKEN BLINTZES
WITH HOT CRANBERRY SAUCE
Batter
3 eggs
1/2 teapsoon salt
11/2 cups flour
1/4 cup water
1 can condensed clear Manischewitz
chicken soup, undiluted (or omit
water and use 1 1/2 cups home-
made soup)
Chicken Filling
2 1/2 cups diced cooked chicken
2 eggs
1 medium onion, diced and sauteed in
1 tablespoon chicken fat
1/2 teaspoon salt
Dash white pepper
Combine eggs, salt, water, and chick-
en soup. Add gradually to flour, stir-
ring constantly to avoid lumps. Pour
about 3 tablespoons of batter on a hot
lightly greased skillet and rotate pan
so batter forms a 6" circle. Fry over
Moderate heat until edges pull away
from pan. Turn out on a clean cloth,
cooked side up. Repeat until all the
batter is used. Place a heaping table-
spoon of filling in the center of each
leaf. Fold in side edges and roll tight-
ly. Fry until golden brown in a small
amount of chicken fat. Serve with hot
cranberry sauce. Makes 16.
Hot Cranberry Sauce
1 can cranberry sauce
2 tablespoons water
Break up cranberry sauce with a
fork. And water. Cook over low heat,
stirring occasionally, until blended and
smooth.
• • •
LEMON BAKED CHICKEN BREASTS
1 package Manischewitz chicken
breasts, thawed
1 whole lemon
3 /4 cup Dip 'n Fry Manischewitz or
matzo meal
1 1/2 teaspoons salt
3 A teaspoon paprika
1 egg
2 tablespoons water
2 tablespoons brown sugar
1 unpeeled lemon, sliced thin
1 can condensed clear Menischewitz
chicken soup
Grate rind of the whole lemon. Set
aside. Cut lemon in half and squeeze
juice of both halves over chicken

Anniversaries
Hospital • New Babies

Bon Voyage • Birthdays • Sympathy
It's easy to be thoughtful ...

call us ... we'll sign your
card and deliver a gift
basket for you.

THE DETROIT JEWISH NEWS
Friday, December 3, 1965-21

breasts. Mix Dip 'n Fry or matzo meal
with salt and paprika. Beat egg with
water. Dip each chicken breast first in
egg mixture and then in meal mixture.
Brown slowly in a large skillet in 1/4
inch of hot oil or vegetable shortening.
Place in a small roasting pan or large
covered casserole. Sprinkle the grated
lemon rind over the chicken, making
sure to put some on each piece. Sprin-
kle with brown sugar, and arrange
sliced lemon on chicken breasts. Add
condensed clear chicken soup. Cover
and bake in a moderate oven (375°F)
about 30 minutes or until chicken is
tender. Serves 4-6.
• • •
BAKED CHICKEN WITH MUSHROOMS
3 pound frying chicken
3 tablespoons chicken fat or parve
margarine
1 ,,ti teaspoon onion powder
Vs teaspoon garlic powder
1 can condensed clear Manischewitz
chicken soup, undiluted
1 4-ounce can sliced mushrooms
Cut chicken into quarters. Heat the
fat in a large skillet. Add chicken and
saute until brown. Place chicken in a
baking dish. To the fat in the skillet,
add onion powder, garlic powder, and
condensed soup. Drain liquid from
mushrooms and blend it with flour un-
til smooth. Gradually add this mixture
to soup mixture and cook, stirring con-
stantly, until thickened. Add mush-
rooms and gravy to chicken. Cover (use
aluminum foil if pan has no cover) and
bake in a moderate oven (350°F) for one
hour or until tender. Serves 4.
• •
I
SAUTEED CHICKEN LIVERS WITH
ONIONS AND MUSHROOMS
1 package Manischewitz chicken liv-
ers, thawed
2 tablespoons chicken fat or parve
margarine
1 large onion, sliced
4 oz can sliced mushrooms, drained
1 tablespoon flour
3 /4 cup condensed clear Manischewitz
chicken soup
Salt and pepper to taste
1 /2 cup cooked peas (optional)
Broil livers; cut into bite size pieces.
Saute onions and mushrooms in the fat
until onions are tender. Add liver;
saute 2 minutes. Stir in flour. Gradually
stir in soup and cook until thickened.
Season to taste. Add peas if desired.
For more gravy, add additional chicken
soup. Serve on cooked rice or in pat-
tie shells. Makes appetizer for 3-4.

to Mr. Ronald Krigel

Focus: Yiddish Theater

Center Theater will hear Moishe
Haar, cultural director of the
Sholem Aleichem Institute, discuss
"A Place of Lasting Value From
the Yiddish Theater" 8:30 p.m.
Wednesday at the Center. The
public is invited at a nominal
charge.

T. H. Grant

INCORPORATED

Vt.. •

,
.rti.stryD

i T
in rirafe Jewels

MISS BONNI FAXON

Mr. and Mrs. Jack Faxon of San-
ta Barbara Dr. announce the en-
gagement of their daughter Bonni
Alice to Ronald Krigel, son of Mr.
and Mrs. Ben Krigel of Penning-
ton Dr.

20010 JamesCouzensDrive
Detroit 35, Michigan

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Phone: 342'5666

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CALL: LI 7-0896 or LI 5-2737

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