100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

September 14, 1984 - Image 44

Resource type:
Text
Publication:
The Detroit Jewish News, 1984-09-14

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

44

Friday, September 14, 1984 THE DETROIT JEWISH NEWS
• ■•■•■■ •••• ■ ••• ■ ••••••• ■ ••••••••••• ■ ••• ■ •∎ ••••••

• •



• ■
■ • •





• Yarns
• Instructions
• Original
Designs
• Finishing
• Handcrafted
Sweaters

Gift Certificates Available

Orchard Mall, 6335B Orchard Lake Road














855-2114w
■•■•■•■•■•■•■•■•■•■•■•■•■•■•■•■•■•■•■•■•■•■•■•■•

; West Bloomfield

COOKING

Recipes offered for the High Holidays

Mon. Hun Sat.10-5

MONEYTALK .. .

WHAT EVERY WOMAN SHOULD KNOW
ABOUT ESTATE & TAX PLANNING,
INSURANCE & FINANCIAL PLANNING,
AND DIVORCE

Tuesday, September II
9:30 a.m. to 11:30 a.m.
or
Tuesday, September 18
7:00 p.m. to 9:00 p.m.
at the
Birmingham Community House

SPONSORED BY:

THE HAMPTON GROUP

Teryl L. Minasian, J.D. LL. M.
Shirley Harris, CLU
Linda G. Selbst, J.D.

For Registration Information Call: 358-3300



Mon.-Fri. — 10am-6pm
Thursday. . 10am-8pm
Saturday . . 10am-5pm

Custom Styling and
Repairs on premises

CARROT RAISIN BARS
1 cup Parkay margarine
1 cup packed brown sugar
3 eggs
1 tsp. vanilla
11/2 cups flour
1/2 tsp. cinnamon
1 /4 tsp. baking soda
Vi tsp. ground nutmeg
2 cups shredded carrot
1/2 cup raisins
1/2 cup shopped nuts
Cream Cheese Frosting
Beat margarine and sugar until
light and fluffy. Blend in eggs and
vanilla. Add combined dry ingre-
dients; mix well. Stir in carrot,
raisins and nuts. Spread into
greased 15x10xl-inch jelly roll
pan. Bake at 375 degrees, 25 min-
utes or until golden brown. Cool.
Frost with:

CREAM CHEESE FROSTING
1 3-oz. pkg. Philadelphia
Brand cream cheese, sof-
tened
1 /4 cup Parkay margarine
1 tsp. vanilla
3 cups sifted powdered sugar
Combine cream cheese, mar-
garine and vanilla, mixing until
well blended. Gradually add
sugar, mixing well after each
addition. Yield: approximately 5
dozen.
SALMON MOUSSE
1 envelope unflavored kosher
gelatin
1/2 cup cold water
1 8-oz. pkg. Philadelphia
Brand cream cheese, sof-
tened
1 cup Kraft real mayonnaise
1 8-oz. can tomato sauce
1 151/2-oz. can salmon, drained,
flaked
1/2 cup finely chopped celery
1 /4 cup finely chopped green
pepper
1 tbsp. finely chopped onion
Cucumber slices
Soften gelatin in water; stir
over low heat until dissolved.
Combine cream cheese, mayon-
naise and tomato sauce, mixing
until well blended. Gradually add
gelatin, mixing until blended.
Fold in salmon, celery, green pep-
per and onion. Pour into lightly
oiled 5-cup mold; chill until firm.
Unmold onto serving plate: sur-
round with cucumber. Yield: 4 to 6
servings.
Food Processor: Soften gelatin
in water; stir over low heat until
dissolved. Place cream cheese,
mayonnaise and tomato sauce in
food processor work bowl; process
with steel blade until smooth.
Gradually add gelatin to cream
cheese mixture; process until
blended. Add salmon and vegeta-
bles to work bowl; process until
blended. Continue as directed.

FRENCH ONION SOUP
8 ozs. sliced yellow onions
3 cups water
2 envelopes chicken-flavored
instant broth and season-
ing mix
1 bay leaf
1 /2 tsp. Worcestershire sauce
1 /4 tsp. salt
1 /8 tsp. pepper
1 can (61/2 to 7 ozs.) Star-Kist
tuna, drained
2 tbsps. chopped parsley
2 slices (1 oz. each) enriched or
whole grain bread

The Kraft Kitchens suggest two recipe ideas for Rosh Hashanah, Salmon
Mousse and Carrot Raisin Bars. Both make-ahead dishes feature the
richness of Philadelphia Brand cream cheese for a festive offering.

1 tbsps. (1/2 oz.) Parmesan
cheese
In skillet, combine onions with
1 cup of the water and 1/2 envelope
of the seasoning mix. Bring to a
boil; cook over medium high heat
until liquid has evaporated and
onions are lightly browned —
about 10 minutes. Add remaining
water and seasoning mix, bay
leaf, Worcestershire sauce, salt
and pepper. Bring to a boil. Cover,
reduce heat and simmer 20 min-
utes. Remove bay leaf, add tuna
and parsley. Heat thoroughly.
Toast bread on one side under
broiler. Turn over and sprinkle
with cheese. Broil until golden
brown; cut into 1-inch squares.
Divide soup into 2 bowls. Top each
with bread cubes. Makes 2 serv-
ings — supplement as required.

COFFEE PEACH FRAPPE
3 tbsps. instant Yuban or
Sanka brand coffee
11/2 cups cold water**
1 can (16 oz.) sliced peaches,
chilled
Vs tsp. nutmeg
1 pint vanilla ice cream
Crushed ise
**Or use 2 cups cold water and 1
tbsp. imitation rum flavor.
Dissolve instant coffee in cold
water in a medium bowl; stir in
bourbon and set aside. Reserve 5
small peach slices for garnish, if
desired. Combine remaining
peaches with syrup, the nutmeg
and about 1 1/2 cups of the ice cream
in blender container. Blend at
high speed until smooth. Add to
coffee mixture; blend well. Serve
in tall glasses over crushed ice or
pour into punch cups. Top each
serving with a small scoop of the
remaining ice cream. Garnish
with reserved peach slices and
mint sprigs, if desired. Makes
about 5 cups or 5 large or 10 small
servings.

EGGPLANT AND
PASTA CASSEROLE
1 tsp. salt
1 medium-sized eggplant,
sliced Y2 " thick
1/2 cup cooking oil
1/2 cup chopped onions

2 cans (15 oz. each) Chef Boy-
ar-dee Cheese Ravioli in
tomato sauce
1 cup grated Mozzarella cheese
Salt eggplant slices; place
waxed paper over them; weight
with large platter for 15 minutes.
Dry slices with absorbent paper.
Fry eggplant slices in cooking oil;
drain on absorbent paper. Saute
onions lightly. Arrange a layer of
fried eggplant on top of Cheese
Ravioli; then, sauteed onions.
Sprinkle with half of grated Moz-
zarella cheese. Continue layering:
Cheese Ravioli, eggplant slices,
then cheese. Bake uncovered for
20 minutes in 350 degree oven or
until cheese is golden. Serves 4-6.

COFFEE ALMOND FLOAT
1 quart milk
1 /2 cup firmly packed brown
sugar
2 tbsps. instant Brim or
freeze-dried Maxim coffee
Dash of salt
1 /4 tsp. almond extract
Chocolate, coffee, vanilla or
pistachio ice cream
Combine milk, brown sugar,
coffee, salt and almond extract in
large pitcher or electric blender.
Chill. Then just before serving,
stir or blend well. Pour into tall
glasses and top each serving with
a scoop of ice cream. Makes about
1 quart or 4 servings.

Serve J&B scotch

This season put J&B scotch at
the top of your list for holiday
get-togethers. J&B complements
the delicious food on your holiday
table.

BROCCOLI ELEGANTE
1 pkg. (16 oz.) Birds Eye broc-
coli, French green beans,
pearl onions and red pep-
pers
2 tbsps. flour
% cup mayonnaise
% cup milk
% cup shredded cheddar
cheese
cup soft bread crumbs
1 tbsp. butter or margarine
Prepare vegetables as directed

Back to Top

© 2020 Regents of the University of Michigan