WE WILL BE CLOSED FOR VACATION STARTING MAY 28 - JUNE 12 BARRY'S LETS RENT IT PLACE YOUR ORDERS EARLY PARTY RENTALS ALL OCCASIONS Kosher Cooking 29212 ORCHARD LAKE RD. South of 13 Mile Following are some recipes reprinted from New Kosher Cooking and So This Is I 855-04801 SINGER'S KOSHER MEATS 13721 W. Nine Mile Road Oak Park, Michigan 48237 LI 7-8111 foA T T A VAir. 00K THE PLAC FOR SMOKED BAGEL AND PROD Hand Knits coordinated with Wool Jersey Separate 6088 E. MAPLE AT FARMINGTON RD., West Bloomfield - Mon. thru Sat. 9 to 6 Sun. 8 to 5 ' Ilortkwesten Hwy. at 12 mile • Franklin Plaza 851-9666 UIPIEDS GET REAMS . Call The Jewish News HANDOUT NOVA LOX Empire 354-6060 Keep Refr , gerataC mpi re turkey pastrami Ready to Eat Shoe and Serve \ ‘k\\N \ \ nwire Ke. Retogerated 00 9 k Tfe,.: gourmet corned turkey 111 pire tur kevbolog na ..s%1 turkey-m jit 4I so'N. Ready to Ea , Voce dee Serve Slice and Easy! Empire's newest delicatessen items make everyday a picnic! These nutritious, pre-cooked deli meats are low in fat, high in protein, and packed with Empire Kosher quality. Slice and serve convenience makes Empire's deli treats great for sandwiches, salads, and hors d'oeuvres. And now, when you're traveling or vacationing, you can take the great taste of Empire along! Empire Kosher makes pleasing easy! Turkey Salami • Smoked Turkey Breast•Turkey Pastrami Gourmet Corned Turkey •Turkey-M • Turkey Bologna THE MOST TRUSTED NAME IN KOSHER POULTRY 1 MOO) EMPIRE-4 76 Friday, May 15, 1987 THE DETROIT JEWISH NEWS Continued from Page 74 Kosher: 358-4085 29107 COOKING CHICKEN PAILLARDES Says the author of New Kosher Cooking, "Paillarde in French means a very thin slice of meat or poultry, broiled quickly over very high heat. This recipe is very simple and takes about 5 minutes to cook. The chicken can be replaced by very thin slices of beef cut from the round or sirloin." 2 whole chicken breasts, skinned and boned 2 tbsps. light soy sauce or low-sodium soy sauce 2 garlic cloves, finely chopped Salt Freshly ground black pep- per 2 tbsps. lime juice 1 lime, thinly sliced Parsley sprigs, for garnish Cut each breast in half lengthwise; then cut each half in half again. Place each piece between two sheets of waxed paper and pound with a mallet or the bottom of a skillet until the slices are flattened and about 1/8 inch thick. Mix the soy sauce with the garlic in a small bowl. Place the chicken paillardes on a serving platter and pour the soy sauce mixture over them. Rub the sauce into the chic- ken with your fingers and marinate for 10 minutes. Preheat the broiler to high. Arrange the paillardes in a broiling pan. Broil for 2.min- utes; turn and broil for an- other 2 minutes. Place the paillardes on a serving plat- ter. Sprinkle them with salt and black pepper to taste. Sprinkle a few drops of lime juice over each paillarde and top with a lime slice. Garnish with parsley sprigs and serve. Serves 4. FRESH PASTA WITH TOMATO MUSHROOM SAUCE With this recipe from ew Kosher Cooking, the author says, "If fresh pasta is not available, use dried tag- liatelli or broad egg noodles." 1 lb. mushrooms 2 cups packed fresh basil leaves 1 bunch parsley 2 garlic cloves Salt - Freshly ground black pep- per 1 1-lb. can whole tomatoes 2 tbsps. olive oil % tbsp. oregano 4 quarts water 1 tsp. salt 1 tsp. vegetable oil 1 lb. fresh pasta, prefera- bly tagliatelli 2 oz. grated Parmesan cheese Wash, trim and drain the mushrooms. Set aside 10 mushrooms. Place the re- maining mushrooms, the basil, parsley and garlic in a food processor. Process until the ingredients are pureed. (If your food processor has a small bowl, puree the ingre- dients in batches.) Pour the mushroom mix- ture into a large skillet. Add salt and black pepper to taste, mix well and set aside. Slice the reserved mush- rooms. Drain the liquid from the tomatoes, being careful not to break them. Add the sliced mushrooms, tomatoes, olive oil, and oregano to the skillet. Gently stir the mix- ture over medium heat until the mushrooms are cooked, about 4 minutes. Remove from the heat and keep warm. Bring the water to a boil in a large saucepan. Add the 1 teaspoon salt and the vegeta- ble oil. Add the pasta, bring back to a boil and cook until is is al dente, about 5 min- utes. Drain well. Place the pasta in a large round serving bowl. Pour the mushroom sauce over it and serve with the grated Parme- san cheese. Serves 4. BEEF STROGANOFF This recipe from So This Is Kosher demonstrates how the book makes use of soy milk. 2 tbsps. corn oil 2 medium-sized onions, sliced 1 /4 lb. mushrooms, sliced 2 tbsps. flour Salt, freshly ground black pepper 1 tsp. dry mustard 1 lb. rib-eye steak, cut into 1 x 1/4 inch strips 1 tbsp. brandy 1 tbsp. tomato paste % cup chicken stock 2 tbsps. lemon juice % cup soy milk Garnish: Chopped parsley Heat half the oil in a pan, and cook the onions until pale golden; then add the mushrooms, and cook for an additional 2 minutes. Remove from the heat. Season the flour with salt, pepper and mustard, and use to lightly coat the meat. Heat the remaining oil in a separate pan, and saute the meat until browned. Add the cooked onion and mushroom mixture, together with any cooking liquid, and simmer for 5 minutes, stirring occa- sionally. Pour the brandy over the meat, and ignite it. When the flames have subsided, stir in the tomato paste and chicken stock, and bring to a boil, stirring carefully. Pour in the lemon juice and soy milk, and stir again, then cover and simmer for 15 minutes. Gar- nish with chopped parsley. Serve on a bed of rice. Serves 4.