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December 18, 1987 - Image 88

Resource type:
Text
Publication:
The Detroit Jewish News, 1987-12-18

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

COOKING

Desserts
By

La. Zizl.d.

Heartfelt Chanukah

Happy Chanukah To
Cake Lovers Everywhere!

24370 W. Ten Msle Rd. Just W. of Telegraph

Continued from Page 86

355-0088

We pay top dollar for any size, old
handmade rug in reasonable condition

14000 W. Eight Mi Rd, Oak Park (3 hilts. W. of Coolidge)

L eo

LOOK FOR THIS EMBLEM AT

MEMBER MARKETS OF THE
DETROIT AREA KOSHER RETAIL
MEAT DEALERS ASSOCIATION

CHANUKAH SPECIALS

SUNDAY, DEC. 20 THROUGH THURSDAY, DEC. 24

EMPIRE

TURKEY BURGERS

..... $1 59112.

EMPIRE

. • • $ii9

POTATO LANES



pkg.

EMPIRE

CHICKEN & TURKEY FRANKS .99c,

lb. pkg.

YOU CAN DEPEND ON OUR MEMBER MARKETS!

HARVARD ROW
NEW ORLEANS
KOSHER MEAT MARKET KOSHER MEAT MARKET

15600 W. 10 MILE RD.
Southfield
569-1323

21780 W. 11 MILE RD.
Southfield
356-5110

SINGER'S-
KOSHER MEATS

DEXTER-DAVISON
KOSHER MEAT MARKET

13521 W. 9 MILE RD.
Oak Park
LI 7-8111

25760 COOLIDGE
Oak Park
LI 8-6800

COHEN &I ' SON
KOSHER MEAT MARKET

BERNARD & SONS
KOSHER MEATS

26035 COOLIDGE
Oak Park
LI 7-4121

29214 ORCHARD LAKE RD.
Farmington Hills
851-2788

OUR MEMBER MARKETS USE ONLY THE
FINEST OF EMPIRE AND ADAS KOSHER
POULTRY, BROUGHT IN FRESH
DAILY, WE DO NOT PRE-PACKAGE OUR
MEATS AND POULTRY. YOU, THE
CONSUMING PUBLIC HAS THE RIGHT TO
SELECT YOUR MEAT AND POULTRY FROM A
DISPLAYED COUNTER.

DETROIT

FOR HEALTH & QUALITY REASONS,
IT'S CHEAPER TO BUY KOSHER!

88

FRIDAY, DECEMBER 18, 1987

RE TAIL
MOSHER

MEAT
DEALERS
ASSOC

out skin) or fish in most of
your main meals.
• Choose lean cuts of meat,
trim all the fat you see, and
throw away the fat that cooks
out of the meat.
• Substitute meatless or
"low-meat" main dishes for
regular entrees.
• Use no more than a total of
5 to 8 teaspoons of fats and
oils per day for choking, bak-
ing and salads.
To control your intake of
cholesterol-rich foods.
• Use no more than three egg
yolks a week, including those
used in cooking.
• Limit your use of shrimp,
lobster and organ meats.
The AHA also recommends
that you "limit your salt in-
take" because "excess sodium
contributes to high blood
pressure and stroke in some
people."
The booklet "Cholesterol
and Your Heart" includes "a
dozen helpful tips to get you
started." Some are:
• Substitute skim milk, low-
fat cheeses and low-fat yogurt
for
their
high-fat
counterparts.
• Add new flavor to your
vegetables with herbs and-
seasonings instead of butter
and sauces.
• Remember that pasta, rice,
bread and cereal are low in fat
and rich in nutrients. Enjoy
them!
• Limit even monounsatu-
rated and polyunsaturated
fats to reduce total overall fat
intake.
• Try substituting two egg
whites for one whole egg in
baked goods recipes.

LOKSHEN KUGLE
(APPLE, CHEESE AND
NOODLE PUDDING)

This the original version of
the recipe as it appears in So -
Eat, My Darling (by Naf
Avnon, Steimatzky's Agency,
1977), a Jewish cookbook
featuring "Old World" Yid-
dishe recipes. Like many
dairy kugels, it calls for
cholesterol-laden cream
cheese,sour cream, and eggs.
To its credit, it includes fruit
and is relatively low in sugar.

1 pound broad noodles
Boiling salted water •
4 tablespoons melted but-
ter or margarine
4 eggs, slightly beaten
1/2 cup sugar
1 cup cream cheese
1 cup cottage cheese
1 /2 pint sour cream
5 green apples, peeled, cor-
ed and chopped
1 /2 cup seedless raisins

1. Preheat oven to moderate
(350° F.).
2. Cook noodles according
to package directions until

tender but firm. Drain and
put in deep mixing bowl.
3. Pour melted fat over
noodles. Add remaining in-
gredients and mix well. Turn
mixture into large, well-
greased baking dish and bake
1 hour or until crust is golden
brown. Serves 6-8.

of the recipe as it appears in
The Art of Jewish Cooking, an
old classic by Jennie Gross-
inger (Random House,
1958). It is laden with
cholesterol-rich chicken fat,
eggs, and chicken skin, and
also includes a heavy dose of
salt.

LOKSHEN KUGEL II
(APPLE, CHEESE AND
NOODLE PUDDING)

3-4 pound fryer
1 cup bread crumbs
1/2 cup cracker meal
2 teaspoons salt
1 /2 teaspoon pepper
2 eggs, beaten
1/2 cup chicken fat
2 onions, thinly sliced

This is a "heart-healthy"
rendition of the above kugel
as adapted by dietitian Eileen
Berl Eisenberg. The amount
of noodles has been cut slight-
ly, not necessarily for health
reasons, but because the old-
fashion kugel seemed too
dense and dry with a whole
pound. The cottage cheese is
low-fat, and the cream cheese
has been replaced with extra
cottage cheese. Low-fat yogurt
is used instead of sour cream.
Plain egg whites just didn't
work well in this recipe, so the
whole eggs have been re-
placed with egg substitute. If
the apples are left unpeeled
but finely diced, the peel will
hardly be noticeable and will
add extra fiber and nutrients
to the kugel.

12 ounces wide noodels
Boiling unsalted water
2 tablespoons vegetable oil
(or melted margarine,
if preferred)
1 cup (8 ounces) egg
substitute (almost
equivalent to 4 eggs)
1 /2 cup sugar
11/2 cups 1/2-to 1-percent-fat
cottage cheese (such as
Breakstone "dry curd" cot-
tage cheese)
1 to 11/2 cups low-fat vanilla
(or lain) yogurt
3 large (or 5 small) apples,
cored nd diced (and
peeled if desired)
1/2 cup raisins

1. Preheat oven to moderate
(350° F.).
2. Cook noodles according
to package directions (using
unsalted water, until tender
but firm. Drain and put in
deep mixing bowl.
3. Pour oil (or melted
margarine) over noodles. In a
medium-size bowl, combine
egg substitute, sugar, cottage
cheese and yogurt, and mix
well, mashing any large curds
of cottage cheese. Add to the
noodles along with the apples
and raisins, and mix well.
Turn mixture out into a large,
nonstick spray-coated 9- by
13-inch baking dish and bake
about 1 hour or until the
kugel is set. Makes about 12
servings.

BAKED CHICKEN

This is the original version

Have the chicken dis-
jointed. Mix the bread
crumbs, cracker meal, salt
and pepper together. Dip the
chicken pieces in the eggs and
then in the bread-crumb
mixture.
Brown the chicken in the
fat, removing the pieces as
they brown. Lightly brown
the onions in the fat remain-
ing in the pan. Arrange the
chicken in a baking dish with
the onions around it. Bake in
a 350° oven 45 minutes.
Serves 4.

BAKED CHICKEN II

Here is dietitian Eileen
Berl Eisenberg's version of
onion-flavored baked chicken.
Notice that she has complete-
ly eliminated extra fat by
removing and discarding the
chicken skin, by using meaty
pieces of chicken, not fatty
ones such as back and wings,
and by substituting onion
flakes (added to the coating)
for fried onions and egg
whites for whole eggs. She
also skips th artery-clogging
step of frying the chicken in
chicken fat, and omits the
salt.

21/2 to 3 pounds meaty
chicken pieces (such as
breasts, legs, and
thighs), skin and all
visible fat removed and
discarded
1 cup plain dry bread
crumbs (may be whole
wheat if desired)
% teaspoon pepper
1 tablespoon instant
minced
onion flakes
1 teaspoon dried mixed
herbs optional)
3 egg whites, lightly beaten

Mix the bread crumbs, pep-
per, onion flakes, and herbs (if
used) together. Dip the
chicken pieces in the egg
whites and then in the bread-
crumb mixture. Arrange the
chicken pieces compactly in a
baking dish. Bake, uncovered,
in a 350° F. oven for 45
minutes or until cooked
through. Makes 4 servings.

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