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March 28, 1986 - Image 91

Resource type:
Text
Publication:
The Detroit Jewish News, 1986-03-28

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

91

PINA COLADA
CHIFFON SQUARES
Although coconut is high in fat
and calories, a very small amount
is used in this recipe for texture.
1 packet unflavored gelatin
1/2 cup pineapple or orange
juice, divided
1 can crushed pineapple in its
own juice, drained and juice
reserved
V4 cup graham cracker crumbs
2 large egg whites
V2 tsp. vanilla extract
1/2 tsp. coconut extract
'4 cup sugar
4 tbsps. shredded, sweetened
coconut, divided
Soften the gelatin in V4 cup of
the juice; then heat it over very
low heat just until it dissolves.
Remove from the heat, and stir in
the remaining 1/4 cup juice. Chill
the gelatin mixture, stirring fre-
quently, until it is cool and
syrupy.
Meanwhile, coat a 9-inch
square blue pan with nonstick
cooking spray. Sprinkle the
graham cracker crumbs in the
bottom so that they are evenly
distributed.
Drain the pineapple, and put
the juice into a large mixing bowl
with the cool gelatin mixture, egg
whites, vanilla and coconut ex-
CHINESE-STYLE
tracts. Beat at high speed with an
CHICKEN AND
electric mixer for several minutes
VEGETABLES
until light and foamy; then slowly
3 4 cup chicken broth or bouil-
lon (made from cubes or add the sugar and continue beat-
ing for seveal minutes longer or
powder)
until stiff peaks form. Fold in the
2 tsps. soy sauce
1 medium sized onion, cut into drained pineapple and 2 tables-
poons of the coconut until evenly
thin slices
2 celery stalks, thinly sliced on distributed.
Turn out the chiffon into the
the diagonal
1 pound skinned and boned prepared pan. Sprinkle the re-
raw chicken breasts, trim- maining 2 tablespoons coconut on
med of all fat and cut into top (it may first be lightly toasted
in an oven or toaster oven, if de-
1 inch pieces
2 cups thinly sliced fresh mus- sired, for a attractive look). Chill
until firm. Or, for a frozen dessert,
hrooms
1 medium sized green pepper, freeze for several hours. Remove
from the freezer .about 15 minutes
cut into 1-inch squares
1 cup fresh snow peas, trim- before serving. Cut into squares to
med and strings removed or serve.
Makes 9 servings; about 70,
1 cup small broccoli florets
calories per serving.
and stem slices
'A tsp. ground ginger (or to © 1986 Gloria Kaufer Greene
taste)
1 tbsp. cornstarch
2 tbsps. cool water
To serve:
Prepare 2 cups hot, cooked
NEWS
rice as a side dish.
In a large skillet or wok, over
medium-high heat, bring broth
and soy sauce to a simmer; then
add the onion and celery, and
Orthodox Plan
cook, stirring frequently, for
For Abuseit
about 3 minutes. Add the chicken,
• and cook, stirring frequently, just
New York (JTA) — The first
until the pieces are opaque and
program in the U.S. tailored to
cooked through.
the special needs of the obser-
Add the mushrooms, sprollts,
vant Jewish patients • in treat-
pepper, snow peas or broccoli, and
ment for alcohol and drug abuse
ginger. Cover the skillet, and
or compulsive gambling has
steam-cook the mixture for about
been started at the South Oaks
3 minutes or just until the green
Hospital in Amityville.
vegetables are crisp-tender. (For
The special program for ob-
best taste, do not overcook!) In a
servant Jews addresses two
small cup, mix the cornstarch and
main areas of concern: halachic,
water until well combined. Add to
relating to religious practices,
the skillet, and stir constantly
relating to cul-
and hashkafic,
Just until sauce thickens and be-
tural and psychological atti-
comes translucent. Serve im-
tudes. The program was in-
mediately over then cooked rice,
itiated by Dr. Richard Waxman,
using Y2 cup rice per serving.
a neuro-psychologist on staff
Makes 4 servings; about 270
and himself an Orthodox Jew.
calories per serving.

medium-wide egg noodles as
side dish.
Preheat a large skillet (prefer-
ably nonstick) over medium-high
heat and coat it with nonstick
cooking spray. Lightly brown the
cube steaks on both sides; then
remove them to a platter. Drain
the skillet, and wipe it out. Put
the bouillon into the skillet, and
bring it to a boil over medium-
high heat. Add the onions, and re-
duce the heat. Simmer the onions,
stirring occasionally, until they
are limp. Stir in the thyme, pep-
per, mustard, and tomato sauce,
and heat to simmering.
Add the cube. steaks in one
layer, turning them over once so
the top is coated with sauce. Scat-
ter the carrots and celery around
and over the meat. Cover the skil-
let tightly, and simmer the mix-
ture for 10 minutes. Add the mus-
hrooms to the skillet, and baste
the meat and vegetables with the
sauce. Cook, covered, another 5 to
10 minutes or just until the veget-
ables are tender but not mushy.
Serve each cube steak topped with
some sauce and vegetables. Ac-
company with 1/2 cup noodles per
serving.
Makes 4 servings: about 250
calories per serving.

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