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May 22, 1987 - Image 68

Resource type:
Text
Publication:
The Detroit Jewish News, 1987-05-22

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

I SAVE-A-BUCK RENT-A-CAR

I
1
I

I

I
I

Clean, Dependable Cars

from

$

995 per day

1

I

(with this ad)

I

Send it for less
at ...

COOKING

aging elot
The

6453 Farmington Rd.

542-RENT

CREDIT CARDS OR CASH DEPOSIT ACCEPTED
530 W. 11 MILE ROAD
MADISON HGTS. NEAR 1-71

851-9666

FINEST SMOKED FISH, DELI, VEGI TRAYS
AND BAR-BA CHICKEN

HANDOUT NOVA LOX

Continued from Page 66

(at Maple Rd.)

I
!

855-5822

THE PLACE
FOR SMOKED FISH
BAGEL DELI
AND PRODUCE

6088 E. MAPLE AT FARMINGTON RD., West Bloomfield
Mon. thru Sat. 9 to 6
Sun. 8 to 5

Take The Waldorf

WE TRAVEL!!

In Search of Exotic
and Totally Unique
Things for You!

626-1999

COWAN
111111.111110110

I

1 cup broken or coarsely
chopped walnuts
1. cup seedless red or green
grapes, halved (optional)
About % cup mayonnaise,
or to taste
Lettuce leaves
Combine the apples, celery,
walnuts, and grapes (if used)
in a bowl. Gently stir in just
enough mayonnaise to coat
all the ingredients. Mound
each serving on a lettuce leaf.
Makes about 6 servings.
Variations
Tropical Waldorf Salad:
Add sliced bananas and can-
ned pineapple chunks. Stir
some of the juice from the
pineapple into the mayon-
naise. Sprinkle with shredded
coconut.
Curried Waldorf Salad:
Substitute sour cream or
plain yogurt for half of the
mayonnaise. Season the com-
bined dressing with curry
powder to taste.
Pear Waldorf Salad: Sub-
stitute pears for the apples.
Pecan or Almond Waldorf:
Substitute either of these
nuts for the walnuts.
FANCY CHICKEN
WALDORF
2 large, crisp, tart un-
peeled apples, such as
Granny Smith, cored
and cut into % inch
cubes
3 tbsps. orange juice
1 tbsp. lemon juice
3 cups cubed cooked chic-
ken*
1 cup thin celery slices
1 cup walnut halves or
coarsely chopped or
broken walnuts
% cup pitted dates, each
sliced crosswise into 3
to 4 "circles" (or 1 cup
pitted grapes, halved)
2 to 3 tbsps. finely chopped
crystallized ginger**
Pita bread and/or lettuce
leaves .(optional)
In a large bowl, toss the
apples with the orange juice
and lemon juice. Add the
chicken, celery, walnuts,
dates and crystallized ginger,
and toss to combine. Stir in
just enough mayonnaise to
moisten all the ingredients.
Chill, covered, for several
hours or until serving time.
To serve, line pita bread
pockets with lettuce leaves
and fill with salad. Or mound
on a bed of lettuce. Makes
about 6 servings.
* For quick, cooked chicken
with little mess, line an
8-inch square (or similar)
microwave-proof baking dish
with heavy plastic wrap. Ar-
range three large raw chic-
ken breasts (total of about 2
pounds) in the dish, and
cover with another piece of
plastic, leaving a hole for
steam to escape.
Microwave on "high" for
about 8 to 10 minutes, turn-
ing occasionally, until cooked
through. Cool chicken; then
remove skin and bones, and

,

When you're looking for cereals that provide
your family with great taste and good nutrition,
POST® is the natural choice. POST® Grape-
Nuts® cereal, Grape-Nuts' Flakes, Natural
Bran Flakes and Natural Raisin Bran give you
all the goodness nature intended. No artificial

68

Friday, May 22, 1987

colors, artificial flavors or preservatives are
ever added.
All four cereals are fortified with at least
eight essential vitamins and they're absolutely
Kosher.
So look for POST,' the natural choice.

THE DETROIT JEWISH NEWS

cut chicken meat into cubes.
Makes about 3 cups.
** Crystallized (or candied)
ginger has a delicious "bite"
that adds a wonderful, dis-
tinctive flavor to this salad.
It can be found in the super-
market with the gourmet
spices (such as McCormick's)
or in Oriental groceries.

WALDORF TORTONI
2 large eggs
% cup sugar
1 8 oz. can crushed
pineapple in its own
juice
2 tbsps. lemon juice
2 medium-sized unpeeled
red apples, cored and
finely chopped or diced
(about 2 cups)
1 cup coarsely chopped
walnuts
% cup finely chopped or
diced celery
1 cup whipping cream
Additional walnuts, finely
chopped (optional)
In a medium-sized sauce-
pan, beat the eggs with the
sugar until well combined.
Drain the juice from the
crushed pineapple into a
measuring cup, pressing
against the pineapple to re-
move most of the juice. You
should have about V2 cup.
Add the pineapple juice and
lemon juice to the saucepan,
and stir well. Put the sauce-
pan over medium heat, and
stir constantly until the cus-
tard thickens slightly and
coats the spoon.
(Do not overcook it or the
eggs may curdle.) Remove the
custard from the heat, and
immediately stir in the re-
served pineapple. Then stir in
the apples, walnuts and cel-
ery. In a large mixing bowl,
beat the cream to stiff peaks.
Fold the fruit/custard mix-
ture into the whipped cream.
Line about 16 muffin tins
with paper cups. Spoon the
mixture into the cups. If de-
sired, sprinkle the top of each
cup with some additional
walnuts that have been finely
chopped. Freeze until firm.
(Once frozen, the tortoni cups
may be removed from the
tins and stored in sealed
plastic bags in the freezer.)
Remove tortoni from the
freezer 10 to 15 minutes be-
fore serving to allow it to sof-
ten slightly. (NOTE: If pre-
ferred, the entire tortoni mix-
ture may be frozen in a
9-inch square pan. Allow it to
soften about 25 to 30 minutes
before cutting it into squares
to serve. Immediately re-
freeze any leftovers.) Makes
about 16 servings.

Dyslexia
Conference

The first of five conferences
on the medical and educa-
tional aspects of dyslexia will
be held June 17 at Michigan
State University.

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