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February 28, 1986 - Image 39

Resource type:
Text
Publication:
The Detroit Jewish News, 1986-02-28

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

• ww••••• ■ •0 ',111•11111PN

39

Lease a Lincoln Town Car at 7.75%

bruce m. weiss

Jewelers
26325 Twelve Mile Rd.

from Marchall Winston, the
professional at Valley
Lincoln-Mercury.
Marshall is
prepared to
make you
the best deal
available on any Lincoln or Mercury.
For the beat in sales and service, including
in-home or office appoinments, call a professional ...

Southeast corner Northwestern
Behind Gabe's Fruits
In The Mayfair Shops

made into crumbs in a
blender or food
processor.
1 (16-oz.) can tomatoes,
drained and finely
chopped
1 (10-oz.) package frozen
chopped spinach, thawed
and squeezed to remove
all excess liquid
2 medium-sized carrots,
grated or very finely
chopped
1 large egg
1 small onion, grated (or 1
tbsp. dried instant
minced onions)
1 tsp. dried oregano leaves
tsp. dried marjoram leaves
1/2 tsp. salt
tsp. ground black pepper
In a medium-sized bowl, com-
bine all the ingredients and mix
very well with your hands or a
fork. Coat 12 standard-sized
muffin cups with nonstick cook-
ing spray; then pack some of the
meat mixture into each cup, di-
viding it evenly and mounding
it slightly on top if necessary.
Place the muffin tin(s) on a
baking sheet, if desired, to catch
any drippings. Bake in a pre-
heated 350-degree oven for 40 to
45 minutes or until the meat-
loaves are browned on top and
cooked through. Immediately
use a fork to carefully remove
each of the mini-meatloaves to a
serving dish. Makes about 4
servings.
CHICKEN CACCIATORE
3 tbsps. olive or vegetable oil
6 chicken breast halves,
skinned and boned
(about 11/2 pound chicken
meat)
1 medium-sized onion, thinly

sliced

about 25 minutes. While the
chicken is simmering, cook the
spaghetti according to the pack-
age directions.
When the chicken is tender,
remove the pieces as before, and
set them aside on a platter. Stir
the tomato paste into the juices
in the skillet, to make a thick,
rich sauce. Bring the sauce to a
simmer, stirring. (If the sauce is
too thick for your taste, add a
few tablespoons of water.) Re-
turn the chicken to the skillet,
and baste it with the sauce.
Serve the chicken and sauce
over warm, cooked spaghetti.
Note: Any leftover chicken in
sauce can be refrigerated or fro-
zen, and reheated; however, the
spaghetti should be freshly
cooked as needed. Makes 4 to 6
servings.

2 medium-sized green
peppers, thinly sliced
2 cups sliced fresh
mushrooms
2 garlic cloves, minced
Y4 cup dry white wine
1 (16-oz.) can tomatoes,
including juice, coarsely
-
chopped
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
Y4 tsp. dried rosemary leaves,
crushed
tsp. ground black pepper
8 to 12 oz. uncooked
spaghetti (or to taste)
1 (6-oz.) can tomato paste
In a very large, deep skillet,
over medium-high heat, heat 1
tablespoon of the oil; then add
the chicken breasts and lightly
brown them on both sides. Re-
move the chicken breasts from
the skillet, and temporarily set
them aside on a platter.
Heat the remaining 2 table-
, spoons oil in the skillet, add the
onion, and saute until it is limp;
then add the green peppers,
mushrooms and garlic, and
saute a few minutes longer until
the onion is tender. Stir in the
tomatoes and their can juice,
herbs and black pepper. Bring
the mixture to a simmer, stir-
ring occasionally.
Return the chicken breasts to
the skillet, burying them in the
sauce. Cover the skillet,
simmer the chicken until it• is
and thilder,
cOoked through
P1 134) thlk hri q11/
74/ 147 0 t?f‘A4t 4!P:40, e;f;1 11P,

Mon.-Sat. 10-5:30
ThUrs. 10.8:30

353-1424

MARSHALL WINSTON

M ERCUi ' ,

1

CURRIED BEEF,
CHICKPEAS
AND CAULIFLOWER
1 pound ground beef
1 medium-sized onion, finely
chopped
1 16-oz. can tomatoes,
including juice, chopped
1 15- to 16-oz. can chickpeas,
drained
3 cups small, fresh
cauliflower florets
1 tsp. curry powder (or to

taste)
1 bay leaf, crumbled
'/s tsp. ground black pepper
To Serve:
Hot, cooked brown or white
rice or baked potatoes
In a large, deep skillet (pref-
erably nonstick), over medium-
high heat, brown the ground
beef, breaking it with a spoon or
fork. As it browns, add the
onion to the skillet and cook it
with the meat. When the meat
has browned, and the onion is
tender, spoon off and discard all
the fat from the skillet.
Return the skillet to the heat,
and add the tomatoes and their
can juice, chickpeas, cauliflower,
curry powder, bay leaf and pep-
per. Reduce the heat, cover, and
simmer, stirring occasionally,
for about 20 minutes or until
the cauliflower 'is almost tender.
Remove the cover and continue
simmering, stirring frequently,
for 5 to 10 minutes longer or
until the sauce is the desired
thickness. Serve over the rice or
baked potatoes. Makes about 4
servings.
" TURBOT WITH CREAMY
VEGETABLE SAUCE
For the Sauce:
2 tbsps. butter or margarine
1 cup finely diced carrot
Y4 cup finely diced celery
3/2 cup finely diced onion
I/4 tsp. dried basil leaves
1/4 tsp. dried marjoram leaves
2 tbsps. all-purpose flour
1 cup hot milk
Salt and ground black
pepper to taste
For the Fish:
11/2 cups water
Y4 cup white wine vinegar
1/4 tsp. ground black pepper
1 bay leaf .
Cchlithaed'eNtetraltrig:e 111,),(,4

VI\

LINC O LN

962-0354
Ahop/7,:- 335-0040
1250 Oakland Ave., Pontiac

-

AUTO THEFT REPAIR SPECIALISTS

INSURANCE REPLACEMENT
SERVICE

• Dash and steering columns, radios
repaired & replaced
• Glass replacement
• Upholstery repairs
• T-Tops - Tires - Wheels

You'll get fast, courteous service
and first quality repairs

UP TO 25%
SAVE
ON ALL AUTO ALARM SYSTEMS

WITH ANY AUTO THEFT REPAIR



Coupon Offer Expires 3/15/86

---•1-------------

--MP

GLASS 84 AUTO TRIM
IN CUSTOM WALL MIRRORS
IN III
TIRES 84 ACCESSORIES
OVER 66 YEARS OF SERVICE

ark

ESTABLISHED 1920

UNCOLN PARK
3060 Ft. St.
388.0600

WAYNE
32060 Michigan
721.3700

SOUTHFIELD
24777 Telegraph
353-2500.

Classes
begin
in

at the Midrasha

Starting dates for our- 8 week classes are listed below.

3

5
6

DATE
MondayS,
March 3
Mondays,
March 3

TIME

6:30-7:30

p.m.

7:30-9:00 p.m.

COURSE

INSTRUCTOR

Building a Moral Society -
Understanding Mitzvot

Rabbi Alon Tolwin

Jewish History from a Radical Point
of View

Dr. Joseph Gutmann

.

Wednesdays, 6:30-7:30 p.m. Maimonides: The Man and Rabbi Alon Tolwin
March 5 His Philosophy

Thursdays,
March 6

7:30.8:30 p.m.

Modern History of Eastern
European Jewry

Dr. Zvi Gitelman

Thursdays,
March 6

8:30-9:30 p.m.

The Quest for Utopia:
Jews and Politics

Dr. Zvi Gitelman

Thursdays,
March 13

12:30.2:30 p.m.

Art—A Reflection of Jewish History
A Survey of Jewish Art from Biblical
to Modern Times

Ms. Sybil Mintz

Thursdays,
March 13

10:00 12:00

Thursdays,
March 13

12:15-1:30 p.m.

-

noon Intermediate Yiddish: Conversation
• and Reading Time Skills

"Lomir Essn and Smuessn" Let's EOt
and Converse in Yiddish (Bring a bag
lunch. We'll provide the coffee, coke
and learning.)

Register at the Midrasho
21550 West Timehte Mile Road, Southfield —
For: further details call: 352.7117

ir107
roAipoR
Pill est ouvi
411)
4 1'1 0- 111') 41/911 ftsl iN i40 ,

•,:n4.1ernexe

.



Ms. Aliza Shevrin

• Ms. Aliza Shevrin

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