100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

May 29, 1987 - Image 62

Resource type:
Text
Publication:
The Detroit Jewish News, 1987-05-29

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

THE PLACE
FOR SMOKED FISH
BAGEL DELI
AND PRODUC E

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

COOKING

Now at Lincoln Conte

Next to A&P

EXPERIENCED
WATCH & JEWELRY
REPAIR

Shabbos Meals

E & R Watch Repair

Continued from Page 68

All Work Guaranteed

der. Chill mixture for an
hour or so. Form into 1-inch
(2 cm.) balls. Heat oil and
deep fry balls until brown.
Drain, serve hot in pita with
finely cut vegetable salad and
tehina sauce.

Lincoln Center
ERNEST
26106 Greenfield Rd.
(313) 967-0889 Oak Park, MI 48237

851-9666

FINEST SMOKED FISH, DELL VEGI

ISIPISDS

AND BAR-B-Q CHICKEN

GET REAM •

HANDOUT NOVA LOX

Call The Jewish News

TEHINA SAUCE
1 cup tehina (unprepared)
1 cup water
2 tsp. lemon juice or more,
to taste
2 cloves garlic, crushed or
garlic powder
OPTIONAL SPICES:
1 tsp. salt
chopped parsley
cumin
paprika
Pour tehina into blender jar.
Add water and rest of ingre-
dients to taste. Blend. Can
also be mixed by hand.
ZUCCHINI KUGEL
2-3 lbs. (1-1 1/2 kg.) zucchini
(approximately 12
medium)
1 cup sliced onion
2 cloves garlic, minced
2 tbsp. oil
2 tbsp. margarine
3 tbsp. bran
1 /4 cup bread crumbs
2 eggs
1 tsp. salt
1 /2 tsp. pepper
1/2 tsp. curry powder
Peel and slice the zucchini.
Saute along with the onions
and garlic in margarine and
oil until mixture browns and
becomes partially crisp. Add
a tablespoon of water, stir
and cover mixture for a few
minutes, cooking until water
is absorbed. Add bran, bread-
crumbs, eggs and seasonings.
Pour into greased loaf pan, or
round kugel pan. Bake for 45
minutes at 350 degrees.
Serves 8-10.
BEET NUT SALAD
3 medium beets
pineapple,
cups
1 1/2
drained
1 h cup walnuts, broken
juice of 1h lemon
sugar to taste
Cook beets and shred. Cut up
pineapple or use crushed
pineapple. Combine the
shredded beets, pineapple and
nuts. Add lemon juice and
sugar to taste. Chill.
Variation: Use raw beets.

354-6060

For Shevuoth
Take a Holiday From Cholesterol With
Fleischmann'sllargarine and Egg Beaters:

BLTZES
APPLF, IN

1000,,..

DELICIOUS ... V'. CHOLESTER0L

,".: cup skim milk
1 cup all-purpoe flour
1 (8-ounce) container EGG BEATERS
Cholesterol Free 99°,'. Real Egg Product.

4 thawed
tablespoons FLEISCHMANN'S Sweet
Unsalted Margarine
2 medium apples. peeled.
cored and chopped
cup PLANTERS Walnuts, chopped
, /2,
n
2 tablespoons honey
laze
l, teaspoon ground cinnamo
v Mock Sour Cream or Cinnamon G

krecipes follow)
In bowl, alternately mix skim milk and flour into
ooth.
EGG BEATERS until sm arine as needed. lightly
Using
tablespoon
marg
grease 1 7-inch
skillet.
Heat skillet over Medium
, spoon in about 2 tablespoons batter• tilting
to
cover
bottom_
Cook
until batter blisters. Place
heat -
crepe on waxed paper. Stir batter-. repeat to make

16 crepes. spoo walnuts. honey and cinnam d in
Place i 1 apples.
tablen mixture on each crepe-. tolon
Combine
squares. In large skillet. over med-
Serve
hot
sides
to form
ium heat,
melt remaining 3 tablespoons
mar-
Glaze.
, gating. B(0,0 squares on both sides.
or Cinnamo n
Cream
with
Mock Mock
Sour Sour
Cream: In blender, blend W., cup
lowlat cOttage cheese, 3 tablespoons skim milk
and 2 teaspoons lemon luice until smooth-. chill.
Sprinkle with ground cinnamon if desired. brown
Mix 3 tablespoons
GIOZO:
Cinnamon
sugar and V2 teaspoon ground
cinnamon. Top
oon FLEISCHMANN'S
teaspoon cin-
with 1 tease
each
blintz
Sweet Unsalted Margarine and V2

9f16 NaNyeri, Brands,

, namon mixture. Makes 8 servings

I MANUFACTURER COUPON . 1 EXPIRES APRIL 30, 1988 I

It's always a good time to
start a tradition of sensible eating with
Fleischmann's r Margarine. and Fleischmann's Egg
Beaters.. They're perfect for delicioUs blintzes because
Fleischmann's Margarine is made from 100% corn oil and Egg
Beaters are made from real eggs. And both contain 0%
cholesterol, So if you want to start a healthy tradition, one
thing's for certain: There's never been a better time for the great

taste of Fleischman's_

Fleischmann's Gives
Every Meal A Holiday Flavor.

SAVE 15c

(Fleischmann's

When you buy any package of
Fleischmann's Margarine

RETAILER: One coupon per purchase of product
indicated Any other use constitutes fraud Con-
sumer to pay sales tax. Void it copied, transferred.
prohibited. taxed or restricted. Good only in
U.S A.. A. P.O.s and F. P O. s. We will re,rnburse you
for the lace value plus 8C handling. provided you
and the consumer have complied with the offer
terms. Cash value 1/20t. NABISCO BRANDS.
INC. DEPT. 5921. EL PASO. TEXAS 79966.

836 4 85

5

29000 4 1 0 1

1

7

-

70

Friday, May 29, 1987

THE DETROIT JEWISH NEWS

GEDEMPTE FLEISH
(Stewed Beef) with Ap-
ricots
8 oz. (200 gm.) dried ap-
ricots
4 cups water
2 onions, diced
4 lb. (2 kg.) beef shoulder
2 tbsp. oil
1 bay leaf
1 tbsp. lemon juice
2 tbsp. brown sugar
1 tsp. cinnamon
Wash and soak apricots for
1 hour. Brown onions and
meat in fat. Add remaining
ingredients plus apricots and
water. Cover and cook over
low heat 21/2 hours or until
meat is tender.

VEGETARIAN CHOLENT
1 large onion, sliced or
diced
2 tbsp. oil
1 cup barley, soaked for
several hours
1 cup split peas, soaked for
several hours
5 tbsp. onion soup powder
4 carrots, cut in chunks
4 medium potatoes, cut in
chunks
water
Saute onion in oil in pot
until soft, then add rest of
ingredients with water to
cover. Bring to a boil and
cook for at least 1 hour, add-
ing water as needed to keep a
soupy consistency. Place cho-
lent on covered fire (blech).
Variations: Add kishke and
simmer for 20 minutes before
putting on covered fire.
Chunks of meat substitute
may be added for extra tex-
ture and to make it more in-
teresting. Well-washed raw
eggs may be carefully im-
mersed in the cholent before
putting it on the covered
flame. At serving time, re-
move eggs, and peel. They
turn brown. Serve them sepa-
rately.
SPUMONI COOKIES
1 cup margarine
1 1/2 cups confectioner's
sugar
1 tsp. vanilla
1 egg
21/2 cups flour
1 tbsp. cocoa
lh tsp. rum flavoring
1 /2 tsp. almond flavoring
red and green food color-
ing
1 /2 cup nuts, chopped
Combine first 5 ingredients
to form dough. Divide this
dough into 3 equal parts. To
first third, add cocoa. To sec-
ond third, add rum flavoring
and a few drops of red food
coloring. To last part, add
almond flavoring, a few drops
of green food coloring and
nuts. Form a long flat re-
ctangle out of each third, pat-
ting smooth.
Pile them one on top of the
other, with the green in the
middle, making a 3 color log.
Freeze for at least an hour or
for as long as you like until
ready to bake. Slice thin and
bake on ungreased cookie
sheet about 8 minutes at 375
degrees until firm. Do not
allow cookies to brown or
they will lose their pretty
colors.

PAREVE PEACH
PLEASURE
6 ripe peaches, peeled
3 eggs
cup oil
1 /4 cup sugar (more or less
depending on the
sweetness of the fruit)
Blend all ingredients in
blender or food processor and
freeze. For creamier texture,
take out a few minutes before
serving.

Back to Top

© 2021 Regents of the University of Michigan