I COOKING

YOU ALONE CAN DO IT,
BUT YOU CAN'T DO IT ALONE . • •

• DO YOU "LIVE" TO EAT?
• DO YOU HAVE TROUBLE SAYING NO?
• TOO MUCH TO DO, TOO LITTLE TIME?

CALL

647-5540

• WEIGHT CONTROL
• INDIVIDUAL
COUNSELING

• STRESS MANAGEMENT
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TRAINING

HEALTHY OPTIONS, INC.
BIRMINGHAM

DEA FARRAH
MSW, , ACSW, CSW

BAGEL DELI & PRODUCE CO..

6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666

OPEN MON. THRU SAT. 9 TO 6

SUNDAY 8 TO 3

THE PLACE FOR SMOKED FISH

KOSHER ©

THE FINEST SMOKED FISH & DELI TRAYS
HANDOUT NOVA LOX

CHICKEN
MECHAYEH!

Nothing works wonders like Miracle Whip salad
dressing from Kraft. Its unique combination of
vinegar, oil and spices gives food a delicious
tang that mayonnaise just can't match. Try it in
this recipe for crispy peppered chicken and
you'll find that Kosher-parve Miracle Whip adds
a wonderful flavor to food.

sji

©1987 Kraft, Inc.

CRISPY PEPPERED CHICKEN

With Kosher-parve Miracle Whip salad dressing

1 21/2 to 3-lb. broiler fryer, cut up, skin removed
/2 cup MIRACLE WHIP Salad Dressing
1 teaspoon ground cumin
1 teaspoon onion powder
1 /2 teaspoon ground red pepper
1 /2 teaspoon garlic powder
1 1/2 cups crushed sesame crackers

1

66

FRIDAY, JULY 15, 1988

K

Brush chicken with combined salad
dressing and seasonings; coat with
crumbs. Place on rack of broiler pan.
Bake at 400°, 45 to 50 minutes or
until tender.
3 to 4 servings
Variation: Substitute Miracle Whip
Light reduced calorie salad dressing
for Miracle Whip salad dressing.

Kosher Cooking,
International-Style

GLORIA KAUFER GREENE

Cooking Editor

A

fter years of collecting

and reading literally
hundreds of
cookbooks, I have .decided
that there are two basic types.
Some cookbooks are little
more than a compendium of
recipes. The recipes may be
fine and produce delicious
results, but on the whole such
books lack substance and
meaning.
Other cookbooks explain
the whys and wherefores of
recipes. They may offer
historical background infor-
mation or explain the
cultural significance of
recipes, and they sometimes
provide insight into confusing
cooking techniques.
International Cooking for
the Kosher Home by Betty S.
Goldberg (Jonathan David
Publishers), is a stimulating
new cookbook that definitely
falls into the latter category.
Ms. Goldberg appears to have
carefully researched the 170
culinary specialties from
around the world that she
presents in her cookbook.
The book begins with an ex-
cellent listing of interna-
tional ingredients with sug-
gestions as to where they
might be purchased. The rest
of International Cooking for
the Kosher Home is cleverly
divided into sections based
primarily on geographical
location, keeping countries
with similar cuisines to-
' gether. Sections on Europe,
the Middle East, Asia and the
Pacific Islands, and the
Americas feature countries as
diverse as Tahiti, Peru,
Armenia, Mexico, India,
Russia and Japan, to name
just a few.
The recipes for each region
are grouped by type of dish,
including appetizers and
soups, condiments and
sauces, main dishes, side
dishes, and desserts. Short in-
troductions before each recipe
grouping give specifics on
how that course fits into the
regional cuisine, and may

also provide tips on how to
adapt the native non-kosher
ingredients or dishes so they
are appropriate for the kosher
kitchen.
Also provided are recipes for
some "ingredients" which
may not be readily available
in "kosher" versions, such as
pepperoni, chorizo sausage,
coconut milk and cream,
garam masala, Chinese duck
sauce, and mu shu pancakes.
Ms. Goldberg has done an
admirable job of adapting an
appealing assortment of in-
ternational (non-Jewish)
recipes for the kosher kit-
chen, while keeping them
"authentic" and close to the
native dish.
This cookbook is available
at most bookstores, or write to
the publisher for ordering in-
formation: Jonathan David
Publishers, Inc., 68-22 Eliot
Avenue, Middle Village, N.Y.
11379. Following are a few
recipes reprinted from Inter-
national Cooking for the
Kosher Home.

FRESH FRUIT
CHUTNEY (Chatni)
Recipe from India — Makes
about 3 cups
"Indian meals always con-
tain a condiment — from
something as simple as a hot
pepper or an onion sprinkled
with lemon juice to a prepara-
tion as elaborate as a fruit
chutney prepared with a
dozen or more ingredients.
Chutneys, of which there are
many kinds, generally are
made from a combination of
fruits and aromatic herbs and
spices. Here is a recipe for a
thick fruit chutney, sweet and
spicy, made from apples, nec-
tarines or peaches, plums,
and raisins. The ginger root
and vinegar contribute a
pungency?'
% pound green cooking
apples
1/2 pound nectarines or
peaches
Continued on Page 68