COUNTRY GARDEN SHOPPE- 46* 11•11. • ( 11 ORIS1 • t ;tn )1-..S CIN11.11( 30720 Orchard Lake Road Farmington Hills, MI 48018 (313) 855-0444 TWO CONVENIENT LOCATIONS LOCAL & NATIONAL DELIVERY ,:, iFt * BIRMINGHAM .7, GARDEN H...., • (.1 ,, & FLORAL COOKING It nl'E • ( ;. \RIII,N l'ENTEit 1280 South Woodward Birmingham, MI 48011 (313) 540-0090 Just S. Of Lincoln In Front of K-Mart, S. of 14 Mile Rd. SWEETEST DAY ROSE SPECIAL Oct. 18 f LONG STEM 19" DOZ. CALL DIANE WHITEHEAD/DESIGNER 855-0444 GRAND OPENING NOVEMBER 1ST "Darling ... Such a deal" on Snakeskin & Leather • • • • High S ,ee C3\ G od \to ‘, Handbags Belts Shoes- Fashion Jewelry at unbelievable prices!!! 46116 \....00.004110 •011P yo ,§co 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.