No one
mothers pasta
like Chef Boyardee
Thank Goodness for Chef Boyardee
1987 Ame rican Ho me Foo d Pro du c ts. Inc
The way Chef Boyardee prepares cheese ravioli and
macaroni shells, you'd think he was a Jewish mother. He
uses only the finest ingredients: rich, ripe tomatoes, -
aged cheese and enriched wheat flour. So his pasta is not
only delicious, it's also 95% fat-free, contains complex
carbohydrates and has no preservatives.
So for cheese ravioli and macaroni shells with all the
good things your mother would use, you can thank good-
ness for Chef Boyardee.
COOKING
0.1.•■•
Cookbook Gives Hints
On Buffet Entertaining
Planning a party is always a
big undertaking, but Beth
Shalom's Sisterhood hag found
a way to make it easier.
In its second cookbook, Con-
gregation Beth Shalom Cooks,
The Second Time Around, the
sisterhood has created a guide
for buffet entertaining. There
are helpful hints, suggested
menus for bar or bat mitzvah
luncheons, bridal showers,
after=theater parties, brunches
and more.
The guide includes amounts
of food needed to prepare for
the meals.
Other new sections include
processor and microwave cook-
ing and easy mixes, sauces and
gravies. In addition, there are
recipes repeated ("favorites")
from the sisterhood's first
cookbook.
There are sections on tradi-
tional favorites, Passover cook-
ing and helpful hints. The
cookbook was compiled by
Hilda Bloom, Sandy Collins,
Esther Davidow, Jeannette
Eizelman, Karen Finn, Rose
Gordon, Bess Gorelick, Helen
Herman, Fay Isackson, Gigi
Kannon, Marilyn Katz, Bess
Lipson, Isa Medow, Sylvia
Posner and Lois Victor. Art
work was done by Rose Chud-
now.
The cookbook costs $12 and
is currently available at the
synagogue. It can be mailed at
an additional fee. All recipes
are kosher, and are specified as
meat, dairy or pareve.
Following are some sample
recipes.
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CHICKEN SPREAD
ALMONDINE (M)
1 cup finely minced cooked
chicken
3 tbsp. chicken fat or pareve
margarine
% cup blanched almonds
% tsp. salt
1 tbsp. dry Concord wine
Heat chicken fat in a skillet.
Add blanched almonds and
toast over low heat, stirring
frequently. Drain nuts and
chop finely. Combine chicken
fat and nuts with chicken, salt
and wine. Serve on crackers.
EGGLESS EGGPLANT
RICOTTA (D)
3 medium eggplants, sliced
70
Friday, February 27, 1987
THE DETROIT JEWISH NEWS
1% cup onion, chopped
1% tsp. garlic, minced
2 lb. Ricotta cheese
1 cup Mozzarella cheese,
grated and packed
1 /4 cup butter
2 large tomatoes, sliced
3 /4 cup wheat germ
1 tsp. oregano
1 tsp. basil
Salt
1 /4 tsp. pepper
Preheat oven to 350 degrees.
Rinse eggplants and remove
ends; discard. Slice eggplants
into 1/2 inch slices. Place on
oiled baking sheet and salt
slightly. Bake 15 to 20 minutes
or until tender.
Combine wheat germ,
oregano, basil, and pepper.
Sprinkle over baked eggplant.
Saute onion and garlic in but-
ter until soft. Combine with
cheeses. Oil an oblong pan. Ar-
range in layers of eggplant,
cheese, tomato, eggplant, and
tomato. Bake 35 minutes,
covered, then uncover for 5
minutes.
CHICKEN
A LA GREKA (M)
1 (3%-4 lb.) chicken, cut in 8
pieces
% cup olive or corn oil
2 large onions, thinly sliced
% cup chopped parsley
2 cans peeled tomatoes (28
oz.)
1 tsp. garlic powder
% cup cooking sherry
2 cup chicken broth (bouil-
lon)
Salt and pepper to taste
2 tbsp. cornstarch, dis-
solved in 1 cup cold
water
2 tbsp. soy sauce
% lemon, squeezed
2 tsp. Worcestershire sauce
In large pot, heat the oil and
brown the chicken on both
sides. Place chicken in a bak-
ing pan and add lemon juice,
salt, pepper, and Worcester-
shire sauce. Bake at 325 de-
grees for half an hour.
In the remaiing hot oil, saute
onions for 5 minutes. Add to-
matoes, parsley and garlic.
Simmer for 15 minutes. Add
cooking sherry. Cook for 5
more minutes. Add chicken
broth; salt to taste and add soy
sauce. Also add dissolved
cornstarch. Simmer for 10
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