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CANCER,
ciI PARRERICAN
SOCIETY'
A Rainbow Of Recipes
GLORIA KAUFER GREENE
reprinted from A Rainbow of
Kosher Cuisine:
Special to The Jewish. News
Empire Fresh Cooked
Florida Juicy
SWEET GRAPEFRUIT
SWEET CANTALOUPES
All Specials Good Through July 15th, 1987
72
FRIDAY, JULY 10, 1987
The Dayan Group of the
Baltimore Chapter of
Hadassah has published a
fundraising cookbook. A
Rainbow of Kosher Cuisine is
a 313-page spiral-bound
cookbook.
A note on the cover page of
A Rainbow of Kosher Cuisine,
thoughtfully explains the in-
teresting title of the book. It
says: "Many of the Jewish
festivals commemorate stor-
my times in history. Foods
associated with these
holidays are as a rainbow
after the storm; and the pot
on the stove may be a pot of
gold to our souls."
The title also seems to
describe the colorful variety
of 500 or so recipes that fill
the cookbook in chapters that
cover every course from soups
and salads to desserts, as well
as special dishes for Passover.
For those who want to limit
their intake of sugar, there's
even a small section on sugar-
free recipes.
There are also brief descrip-
tions of the Jewish holidays,
a short glossary of Jewish
food terms and some kitchen
measurement tables. An in-
dex lists food alphabetically
under food type. Illustrations
are featured on each chapter
divider and scattered
throughout the book.
The recipes include many
salads that would be perfect
for the warm weather ahead,
as well as numerous other
dishes that could be served
throughout the year.
To order a copy of A Rain-
bow of Kosher Cuisine, send
$11.95 (plus $1.50 for postage
and handling) to: Baltimore
Chapter of Hadassah, 4000
Glengyle Avenue, Baltimore,
Md. 21215.
Following are some recipes
ITALIAN-STYLE
PASTA SALAD
4 oz. spaghetti or vermicelli
1 6-oz. jar marinated ar-
tichoke hearts
1/2 small zucchini, sliced
1 carrot, shredded
1 cup shredded mozzarella
cheese
2 tbsp. grated Parmesan
cheese
2 tbsp. salad oil
2 tbsp. white wine vinegar
3 /4 tsp. dry mustard
1/2 tsp. dried oregano,
crushed
1/2 tsp. dried basil, crushed
1 clove garlic, crushed
Break pasta in half. Cook
pasta according to package
directions: drain and set
aside. Drain artichokes, reser-
ving marinade; coarsely chop
artichoke hearts. Halve the
zucchini slices. In a large
bowl, combine the cooked
pasta, artichokes, zucchini,
carrot, mozzarella cheese and
Parmesan cheese. In a screw-
top jar, combine the reserved
artichoke marinade, salad oil,
vinegar, mustard, oregano,
basil and garlic. Shake well.
Pour dressing over pasta mix-
ture; toss to coat - evenly.
Transfer salad to a covered
container; chill several hours
or overnight. Makes 8 to 10
servings.
CHOW MEIN
1 large onion, quartered
and sectioned
2 stalks celery, sliced
slantwise
% green pepper, in 1-inch
pieces
1 turnip, sliced thin
% cup mushrooms, sliced
1 can bean spouts
Cooked chicken or turkey,
in 3/4-inch chunks or
strips
Continued on Page 74