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August 14, 1987 - Image 68

Resource type:
Text
Publication:
The Detroit Jewish News, 1987-08-14

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

1 COOKING

THE PLACE
FOR SMOKED FISH
BAGEL DELI
AND PRODUCE

6088 W. MAPLE AT FARMINGTON RD., West Bloomfield
Mon. thru Sat. 9 to 6
Sun. 8 to 3

NARROWED:
Lapels ....$39.
Pant Legs ..12.
Shirt Collars 12.
5.
Ties
BRAND NAME
SUITS

20% OFF

WITH THIS AD

We have mastered the art of
intricate fitting and tailoring.

FREE MONOGRAMMING_
S4

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FINEST SMOKED FISH, DELI
AND VEGI TRAYS -

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BETTER CLOTHES & CUSTOM TAILORS
LADIES' & EN'S ALTERATIONS SPECIALIST

TUXEDO RENTALS Lowest Prices

L

357-1722

Tel-Ex Plan, Telegraph N. of 10 Mile

Boyardee

CHEESE.

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.

Thank Goodness for Chef Boyardee

c 198 7 America n Home Fon

No one
mothers pasta
like Chef Boyardee

Asparagus

Continued from Page 66

minutes. You can either serve
this at once or let it stand for
an hour or so to flavor, then
heat through as needed.
Serves 6.

CALIFORNIA
OMELET
1 tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 small green or red bell
pepper, diced
1 cup chopped ripe
tomatoes
One 4 oz. can mild or hot
green chiles, drained
and chopped
1/2 tsp. dried oregano
Salt and freshly ground
black pepper
6 eggs, beaten
2 tbsps. whole or low-fat
milk
1 tbsp. butter
Heat the oil in a small
skillet. Add the onion and
garlic and saute until the
onion is translucent. Add the
green or red pepper and saute
until it is tender-crisp and the
onion is golden. Add the
tomatoes, chiles, oregano, and
salt and pepper and saute un-
til the tomatoes are soft and
their liquid is reduced, about
ten minutes. Remove from the
heat.
Beat the eggs well with the
milk. Stir into them the mix-
ture from the skillet. Heat
the butter in a 10-inch non-
stick Silverstone skillet.
When the skillet is hot
enough to make a drop of
water sizzle, pour in the egg
mixture. When the omelet
begins to set, lift the edges
with a spatula and tip the
skillet to allow the uncooked
eggs to run underneath.
When the omelet is firm,
cover and cook until the top is
completely set. Slide the
omelet out onto a serving
plate and cut into wedges to
serve. Serves 4.

TEXAS CAVIAR
3 cups cooked black-eyed
peas
1 large green bell pepper,
cut into 1-inch thin
julienne strips
2 to 3 bunches scallions,
chopped
% cup chopped fresh
parsley
1 /4 cup mixed equal parts
olive oil and safflower
oil
1 /4 cup cider vinegar
% tsp. dried oregano
1 h tsp. dried basil
Salt and freshly ground
black pepper
Dark-green lettuce leaves
2 hard-boiled eggs, chop-
ped (optional)
In a serving bowl, combine
all the ingredients except the
lettuce leaves and chopped

613

I

eggs and toss well. Allow the
salad to marinate,
refrigerated, for several
hours. Arrange each serving
atop a bed of lettuce leaves,
garnished with a bit of the op-
tional chopped egg. Serves 6.

MEXICAN RICE
1 tbsp. olive oil
1 large onion, finely
chopped
2 cloves garlic, minced
1 small green bell pepper,
finely chopped
1 heaping cup chopped
ripe tomatoes or 1 cup
canned imported
tomatoes, drained and
chopped
1 tsp. dried oregano
1 tsp. ground cumin
1 /4 tsp. dried red pepper
flakes
Salt to taste
2 tbsps. safflower oil
1% cups uncooked brown
rice
3% cups water
Heat the olive oil in a
medium skillet. Add the
onion and garlic and saute
over low heat until the onion
is translucent. Add the green
pepper, tomatoes, and season-
ings and saute until the
tomatoes have softened into a
loose sauce, about 10 minutes.
Remove from heat and cover.
Heat the safflower oil in a
large skillet (10 inches will be
just adequate, 12 inches will
be a bit more comfortable).
Add the rice and saute, stirr-
ing frequently, for five
minutes. Add the sauteed
vegetable mixture and the
water. Stir together and cover
tightly. Simmer over very low
heat until the water is ab-
sorbed, about 45 minutes.
Don't lift the lid during this
time. At the end, check to see
if the rice is adequately done.
If so, toss the mixture
together, as the vegetables
will have risen to the top. If
not, add another Y2 cup water,
and simmer, uncovered, until
it is absorbed. Serves 6.

LOCAL NEWS I'm'

Double Simcha
For Radomer

The Radomer Aid Society
will hold a double celebration
on Sunday at the Zionist
Cultural Center.
The organization will hold
its annual installation of of-
ficers at a 12:30 p.m. cham-
pagne brunch. Following the
brunch and installation of of-
ficers, the Radomer Aid Socie-
ty will dedicate an ambulance
to Israel through the
American Red Magen David
for Israel, in memory of
member Jack Sherman.

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