COUNTRY
GARDEN SHOPPE-
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30720 Orchard Lake Road
Farmington Hills, MI 48018
(313) 855-0444
TWO CONVENIENT
LOCATIONS
LOCAL &
NATIONAL DELIVERY
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GARDEN
H...., • (.1 ,, & FLORAL
COOKING
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1280 South Woodward
Birmingham, MI 48011
(313) 540-0090
Just S. Of Lincoln
In Front of K-Mart, S. of 14 Mile Rd.
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MANUFACTURER'S OUTLET • 737-4570
Pine Lake Mall • Lone Pine & Orchard Lake Rd. • West Bloomfield
Succot Meal Suggestions
Hours: Monday - Saturday 10 AM - 5 PM - Thursday Open Till 8 PM
your advertising dollars do better in
FAYGIE BORCHARDT
Special to The Jewish News
THE JEWISH NEWS
S
tion of the harvest.
We express our gratitude to
God for the year's bounty. It
is during this time that we
pray for rain and for good
and bountiful crops for the
coming year.
Succot also is a time for
families to be together to ob-
serve the holiday. The Seudos
Mitzvah — festive holiday
meals — are an important
part of this observance.
Preparing a seudah whose
ingredients are tasty and also
healthul, is an art worth cul-
tivating. Here are some
suggestions for a Succot
menu:
Call Us Today! 354-6060
4:::
: DX
Fare, Fresh Mixtures
taulitloncr, Huh N
& Snow Yea Pod: . .
( arron.
Make a delicious oriental stir fried dish in a snap. All it takes is one of the
oriental style vegetables from BIRDS EYE'' and our quick and easy •
recipe. Its an absolutely Kosher way to enjoy the flavor of the East.
GENERAL
FOODS
"SHANGHAI BEEF
4-4N—a
SY/FI FRY
STIR-FRY
Style
Combine 1/2 teaspoon ginger, 1 tablespoon soy sauce and 1 minced garlic clove in a howl. Slice
1/2 pound flank steak into thin strips; toss with soy sauce mixture. Heat 2 tablespoons oil in a
skillet or wok; add beef and sauté until lightly brown. Remove seasoning pouch from 1 pack-
age (10 oz.) BIRDS EYE Stir-Fry Vegetables; , any variety. Add vegetables to skillet. Stir;
reduce heat. Cover and simmer 3. minutes, stirring once. Sprinkle contents of seasoning
pouch over vegetables. Combine 1 /4 cup water and 1 teaspoon cornstarch; pour into skillet.
Cook and stir about 1 minute until thickened. Makes about 3 cups or 3 servings. Serve with
rice, if desired.
To use BIRDS EYE Farm Fresh Mixtures — Cauliflower, Baby Whole Carrots and Snow Pea Pods or
Broccoli, Red Peppers, Bamboo Shoots and Straw Mushrooms: Prepare recipe as directed without season-
ing packet, using Y2 package (2 cups) vegetables and increasing soy sauce to 2 tablespoons.
t. 1985 General Foods Corporation
'
70
Friday, October 17, 1986
THE DETROIT JEWISH NEWS
uccot is called Chag
Haasif — the celebra-
STEAMED FISH
WITH VEGETABLES
4-6 slices halibut, salmon,
trout or flounder (4-6
oz. slices)
1 tbsp. oil
2 cloves fresh garlic, diced
2-3 medium onions, sliced
2-3 carrots, sliced in
rounds
1 diced green pepper (opt.)
oregano and dill
Place vegetables in pot
large enough to accommodate
all fish slices in one layer.
Brush fish slices with oil and
place atop vegetables.
Sprinkle with oregano and
dill. Bring to boil, then sim-
mer, covered, 45 minutes.
Serve hot or cold, topped with
carrot rounds. Serves 4-6.
CHICKEN SOUP
2 or 3 chicken quarters
2 carrots
1 parsnip
1 small onion
1 stalk celery, optional
salt to taste, optional
1/2• tsp. dried dill
pinch pepper, preferably
cayenne
1-2 tsps. parsley flakes
Place all ingredients in 6
qt. pot. Add 2 1/2 qts. water.
Bring to boil. Simmer,
covered, two hours. Check for
seasoning; adjust to taste. If
water cooks down too much
during cooking, add more.
Discard vegetables, except for
carrots to be served with
soup. Some people enjoy the
parsnip, as well. Note: For
more healthful soup, prepare
a day before. Remove the
layer of fat which rises to the
top and hardens. Reheat soup
before serving. Serves 4-6.
SWEET AND SOUR
CHICKEN
chicken parts for 4-6
people
1/2-1/2 cup Russian dressing
onion powder
3 tbsps. (or more, if more
sweetness is desired)
apricot jam (try a low-
sugar or fruit juice
sweetened type; make
sure it has reliable cer-
tification)
Preheat oven to 375 de-
grees. Sprinkle chicken parts
generously with onion pow-
der. Mix jam with dressing
and brush mixture onto chic-
ken. Roast 1 1/2 hours, or until
tender. Serves 4-6.
GOLDEN-BAKED
POTATOES
If available, use small new
potatoes. Boil, until just done,
before proceeding with recipe.
If unavailable, use canned
whole small potatoes,
drained.
Pour a thin layer of veget-
able oil (preferably unrefined)
onto a baking sheet. Roll
potatoes — 4-5 per person —
in the oil. Sprinkle with pap-
rika. Bake at 375 for 30-40
minutes. Serves 4-6.
FRUIT PLATTER
Sliced fruit will generally
"go better" than whole fruits.
Arrange on a platter with
toothpicks or serving forks.
Some nice seasonal sugges-
tions include: kiwi sliced in
rounds, fresh pineapple
chunks, small clusters of
black or Concord grapes, very
ripe quarters persimmons,
Bartlett pears, peeled and
sliced in eighths.