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March 22, 1985 - Image 100

Resource type:
Text
Publication:
The Detroit Jewish News, 1985-03-22

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

mut I uLvvion PICYVJ

COOKING

Plain Jane: How To Gain And Gain

One
Sure
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Results!

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The Jewish News
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I To: The Jewish News I

20300 Civic Center Dr.,
Suite 240
Southfield, Mich. 48076-4138

WElf JUST

From

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STATF
enclose old label

In her first book, Plain Jane
Works Out, Linda Sunshine took a
humorous stand on working out
— stay home. In her second ven-
ture, Plain Jane's Thrill of Very
Fattening Foods Cookbook, (St.
Martin's Press), Sunshine tells us
how not to lose weight.
The paperbacked book, with
illustrations by Alison Seiffer and
designed by Larry Kazal, is filled
with tongue-in-cheek advice, let-
ters to "Jane" and an appendix
with cooking terms (using Sun-
shine's own definitions) and of
course, recipes guaranteed to put
on the pounds.
The dessert recipes come first,
and upon a cursory glance one can
almost feel the calories mounting
just by reading the names of the
items contained therein: My
Mom's Incredibly Fattening Noo-
dle Pudding, Rebel Yell 15,000
Calorie Cake, Sandra's Mother's
Frozen Chocolate Velvet Pie, M &
M Cookies, Flo's Cool Whip
Mousse, Fattening Fruit Salad,
Cooking With Ice Cream and the
Chocolate-Dipped Calvin Klein
Strawberry.
There are also recipes for ap-
petizers, snacks, entrees and side
dishes.
Herewith, a taste of Sunshine's
humor:
"Tips for ransacking the cookie
jar: Only eat the broken cookies —
you can keep eating pieces and
never feel like you've eaten a
whole cookie."
"The three most admired
women in America: Nancy Re-
agan, Betty Crocker and Aunt
Jemima."
"Always be prepared for an
emergency. Keep your pantry
well stocked with the basics for
survival: confectioner's sugar,
condensed milk, graham cracker
crusts and Marshmallow Fluff."
"The World of Woks: Stir-frying
is only one of the many ways to
use your wok. Did you know, for
instance that the wok makes a
perfect sundae dish? To season for
dessert use, fill with two quarts of
Jamoca almond fudge ice cream
and lick clean."
"A blintz by any other name
would be called: a crepe (French),
an egg roll (Chinese), a cannelloni
or ravioli (Italian), a blini (Rus-
sian), an enchilada (Mexican) and
teki-maki (Japanese).
Following are some sample re-
cipes:
M&M COOKIES

1 stick sweet butter
/4 cup light brown sugar
1/2 cup sugar
1 egg
% tsp. vanilla
1 cup plus 2 tbsps. flour
1/2 tsp. salt
% tsp. baking soda
6 ounces or so of M&Ms

1

7IP

To:

Please allow 2 weeks

Effective Date

mai

Preheat oven to 350 degrees.
Cream butter and add sugars.
Add egg and vanilla. Sift together
the flour, salt, and baking soda
and add to butter-sugar mixture.
Mix in M&Ms, being careful not
to crush them while mixing.
Using a tsp., drop cookies onto a
greased cookie sheet. Dot each
cookie with one or two extra
M&Ms. Bake in 350 degree oven
for 8 to 10 minutes or until
browned.

Grocery tip: When buying the
ingredients for these cookies, I
purchase the One Pounder bag of
M&Ms. I use 6 ounces for the re-
cipe and the rest are for me.

THE
CHOCOLATE-DIPPED
CALVIN KLEIN
STRAWBERRY

Strawberries - buy the biggest,
freshest, most beautiful
berries you can find.
Chocolate - you will need
about 5 ounces of semi-
sweet chocolate per pint of
strawberries. Buy the best
you can find: Tobler,
Lindt, Michel Guerard. To
save money, I combine one
of these with 1/2 part
Baker's Chocolate.
Heavy sweet cream (whipped)
Raisins, nuts, coconut (for
extra chocolate)

Wash the berries the night be-
fore -preparing this dessert and
allow at least 12 hours for them to
air-dry. (Do not refrigerate.) It is
essential that the berries be abso-
lutely dry. Leave the stems and
leaves intact.
Use a double boiler to melt the
chocolate. Melt over barely sim-
mering water and make sure that
the water does not touch the top of
the double boiler. Stir frequently.
Make certain that no water gets
into the chocolate. Even a few
drops of water from your spatula
or steam from the double boiler
can separate the chocolate beyond
repair.
While dipping, replace the pan
over simmering water every few
minutes, but keep the flame of the
heat very low. Do not allow any
steam to build up on the pan while
dipping and stir chocolate fre-
quently. (An alternative method
is to keep the top of the double
boiler on a heated heating pad
while dipping.)
Hold strawberry by the top
stem and dip into pan. Cover three
quarters of the strawberry with
chocolate.
Place all the berries on waxed
paper. If possible, balance the
strawberry upside down, on its
stem, to cool. If it won't balance,
lay it on its side.
If you have any leftover choco-
late, drop the nuts, raisins, or
coconut (your choice) into the pan
and stir. Remove in teaspoonful
chunks and drop onto waxed
paper. (Homemade raisinets are
even better than the kind you buy
at the movies.)

Do not refrigerate chocolate-
dipped strawberries as they will
sweat and the chocolate may
crack. Leave them near an open
window or other cool place. they
will keep for about 24 hours.
Serve Calvin Klein strawber-
ries with a dollop of whipped
cream and a smile. Keep the
raisinets for yourself.
MY SISTER'S
MUSHROOM TARTS

Crust:
3 3-ounce packages cream
cheese
1/2 cup soft butter
11/2 cups flour

Filling:
1 small minced onion
4 tsps. butter
2 cups mushrooms, coarsely
chopped
1/2 cup sour cream
Salt
Pepper
Thyme
4 tsps. flour

Preheat oven to 450 degrees.
Mix together cream cheese- and
butter. Add 1 1/2 cups flour and
work into dough. Refrigerate for
45 minutes.
Meanwhile, saute onion in but-
ter and add mushrooms. Stir in
sour cream, salt, pepper, and
thyme and set aside. Roll dough
very thin on a floured surface and
use the rim of a 3-inch glass to cut
out rounds.
Fill each round with about 1/2
teaspoon of filling, fold and seal
edges like a turnover. Pinch sides
all around.
Prick each tart with a fork.
Bake in a 450 degrees oven for 15
minutes or until brown.
You can prepare these tarts the
night before serving, but don't
freeze them.

BLINTZ SOUFFLE

2 packages of frozen blintzes
(12), fruit or cheese
% cup sugar
1/2 teaspoon vanilla
1 pint sour cream
6 eggs
1/2 stick sweet butter

Preheat oven to 350 degrees.
Place blintzes in buttered fitted
oven-proof dish. Mix sugar, van-
illa, sour cream, eggs, and butter.
Pour mixture over blintzes. Bake
at 350 degrees for 45 minutes to 1
hour (until bubbling).
Kosher cooks should be aware
that substitutions may have to be
made on some recipes.

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