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June 08, 1984 - Image 12

Resource type:
Text
Publication:
The Detroit Jewish News, 1984-06-08

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

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1 9. 11, ,"iti'l

f

12

Friday, June 8, 1984

E1- 1

THE DETROIT JEWISH NEWS

r-

LA NAILERY

FATHER'S DAY SPECIAL

$5

and his

Orchestra

REG. MANICURE

plus

Disco

for month of June

29260 Franklin Rd.
Claymoor bldg., Suite 101

COOKING

Mack Pitt

Music just for you!

358-3530

.358-3642

Food for road: tailgate dining

BY GLORIA KAUFER GREENE

Gallery Art Center

The most imitated gallery in the Mid-West

COMPARE PRICES THEN COME
TO THE ge.

We are closed Sundays & evenings so that we can pass
the savings on to you our valued customers

WHY PAY MORE ... WHY PAY MORE

The sale will continue thru August

str!,,,ve,

WHY PAY MORE

Peter Max

Assorted Mot

Lith°6

From

$300

Vasarely

'150

from

and so

'200

and up

Dal

'NO RETURNS OR REFUNDS

Some of the idle* Include
Nam • Dos• Attar • Yam-

agat• • 'robins* • Marto**
Vasmety • Tripopl • Oak •
Neiman • ROCkw•li • Pato -
&app. • N4Mbitt Appel 4.
CAW 09•14nOir • WWI°
•Mgt •KrOyMnsky • Vickers

and War tY MON:

rifPV
AEI

I

500

PUNK
0/ CMS
/0 (kV

OFF ON

CUSTOM
FRAMING
ANY MOULDING

CARRIED IN STOCK

rni COUPON—EWES AUG. 11, MI FP

Gallery Art Center

18831 W. 12 MILE RD., LATHRUP VILLAGE
Dilly 9-8 (Closed Sun )
S.I.
3 13-557-0595

Runs Through Aug 31 1544

Pack a portable feast for
your next vacation trip by
car or camper, and getting
there will be part of the fun!
Organize a tantalizing re-
past that's easy to pack and
neat to eat as well 'as being
elegant. '
Choose a menu of sophis-
ticated fare, emphasizinag
dishes that taste good at
room temperature and that
keep well. (It's probably
best to avoid cream-based
sauces, desserts that call for
uncooked eggs, and similar
concoctions, which could
easily become contami-
nated on standing. How-
ever, mayonnaise and oil/
vinegar-type salad dres-
sings should be fine; the
acid in them actually deters
bacterial growth.)
"Sophisticated" doesn't
have to mean elaborate; in-
deed, superb, simple food
can be perfect for a
traveler's picnic.
Little touches can con-
tribute greatly to a mood of
festivity. For instance, a
brightly colored tablecloth
and coordinating paper
napkins can instantly turn
a drab setting into a cheer-
ful one. Disposable plates
and cups are a must, but
that doesn't mean they have
to be white. Try to find
paper goods in intriguing
patterns or, perhaps, opt for
the translucent plastic-
ware now available in a
rainbow array of colors. The
latter are less likely to be
carried away in a gust of
wind, and may be resued for
several meals if necessary.
Sturdy disposable flatware
to match can complete an
attractive table setting.
Prepare your picnic meal
ahead of time, and chill
perishable foods well. Wrap
each item securely to pre-
vent any leaks or spills en
route. Ideally, the food
should be packaged in
liquid-tight plastic contain-
ers. If you don't have the
containers or enough room
to store them, double- or
triple-wrap everything in
heavy-duty plastic wrap
and foil.
When the weather is par-
ticularly hot and you will be
traveling several hours be-
fore eating, pack any food
that should be kept cold in
an insulated cooler or
lightweight, inexpensive
styrofoam chest. Freeze
fruit juice, iced tea, or simi-
lar drinks in plastic
tumblers which have
:liquid-tight covers

CURRIED POTATO-
PEANUT SALAD
2 pounds small new
(thin-skinned)
potatoes, scrubbed
1 cup diced green pepper
% cup finely chopped
scallidns (green on-
ions)
1/2 cup peeled, seeded and

diced cucumber
salad over a bed of greens.
2 tbsps. finely chopped . Makes about 6 servings.

fresh parsley
1 cup roasted peanuts,
divided


MIDDLE. EASTERN
EGGPLANT SALAD
Dressing:
3 /1 cup plain yogurt
Salad:
2 tbsps. mayonnaise
2 medium-sized eggplant
2 tbsps. cider vinegar
(about 1 pound each)
2 tbsps. peanut butter
1 to 2 garlic cloves,
1 to 1% tsps. curry pow-
pressed or very finely
der
minced
Salt to taste
2 to 3 tbsps. good-quality
olive oil
Put the potatoes in a 1 tbsp. lemon juice
saucepan with about 1'/2 in- 3 tbsp. finely minced
ches water. Bring them to a
fresh parsley
boil, covered. Reduce the 1 tbsp. finely minced
heat and steam the potatoes
fresh mint leaves (or 1
until they are fork-tender,
tsp. dried mint leaves)
about 25 to 35 minutes.
(optional)
Drain off all the water, and Salt and pepper to taste
let the potatoes cool until
they can be easily handled; To serve:
then cut them into %-inch 2
ripe tomatoes, cut into
cubes. Put the potatoes in a
thin wedges
medium bowl with the Whole wheat or regular
green pepper, scallions, cel-
pita bread. (round
ery, cucumber, parsley, and
"pocket" bread)
% cup of the peanuts.

Mix all the dressing in-
gredients in a small bowl;
then toss the dressing with
the potato mixture. Refrig-
erate the salad for several
hours, stirring occasionally„
until it is chilled and the
flavors are mingled. Before
serving, sprinkle the re-
maining '/4 cup peanuts on
top. Makes about 6 to 8 serv-
ings.



GINGER CHICKEN-
FRUIT SALAD
3 cups diced cooked
chicken
2 cups fresh Bing (sweet)
cherries, pitted and
halved (or quartered,
if large)
2 medium-sized, ripe
pears, cored and diced
(but not peeled)
1/2 cup seedless green
grapes, halved (op-
tional)
1/2 cup slivered (or whole)
blanched almonds
Dressing:
1/2 cup mayonnaise (or
mayonnaise-like
"salad dressing")
11/2 to 2 tbsps. honey (to
taste)
2 tbsps. apple cider vin-
egar
1 tsp. lemon juice
'4 tsp. ground ginger (or 1
tsp. finely minced
fresh gingerroot)

To serve (optional):
Lettuce or other greens

In a medium bowl, com-
bine the chicken, cherries,
pears, grapes and almonds.
In a small bowl, mix to-
gether all the dressing in-
gredients. Pour the dressing
over the chicken-fruit mix-
ture, and toss it lightly to
mix. Chill the salad several
hours to allow the flavors to
mingle. If desired, serve the

Skewer each whole
eggplant on a long fork, and
slowly rotate it over a gas
flame (or charcoal grill)
until the skin is .completely
charred and the inside is
soft. If you have only an
electric range available, the
eggplant must be broiled (or
baked). Prick each eggplant
in several places with a
fork. (If you don't, they may
explode. I learned that the
hard way!)
Put them on a heavy,foil-
lined baking sheet about 4
inches under a heated
broiler. Broil the eggplant,
turning them often, until
the skin is charred as above,
about 20 to30 minutes. (Or,
bake them in a 450-degree
oven.)
Let the eggplant cobl
slightly; then cut them open
and scoop out the soft pulp
inside. If desired, remove
and discard any large clus-
ters of seeds (they tend to be
slightly bitter). Discard the
skin and the stem. Chop up
the eggplant pulp, and put it
in a medium bowl.
Add the remaining salad
ingredients, and stir until
well combined. Refrigerate
the salad until it is com-
pletely chilled; then adjust
the seasonings if necessary.
Garnish with the tomatoes.
Serve cold or at room tem-
perature with pita bread.
Makes about 4 to 6 servings.
VARIATION: In Israel, a
very popular kibbutz salad
called simply "Salat Hat-
zilim" (eggplant salad") is
made in the same manner
except that mayonnaise (to
taste) is substituted for the
oil, and the mint is omitted.
Sometimes a chopped or
grated Spanish onion, or
some chopped scallion is
added or used instead of gar-
lic.
Copyright 1984, Gloria Kaufer
Greene

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