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July 15, 1988 - Image 70

Resource type:
Text
Publication:
The Detroit Jewish News, 1988-07-15

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

COOKING

."
6MAT'S MY B(Ir'

(.

825
---•#‘41,#l*fifif#St"
rvi
,_,
Woodward Ave.
M otors L td . Pontiac, MI 48053
(313) 332-8000

vomro Lotus

APPLEGATE SQUARE

50-75 %OFF

ALL BOYS' SIZES
4-7

Kosher Cooking

Continued from Page 68

352-4244

THE TABLE SETTING

Mon., Tues., Wed., Sat.
10 - 5:30

BRIDAL
REGISTRY

Thurs., Fri.
10- 9

NECESITAMOS
MAS DE
SU TIPO.

DONE SANGRE

335 E. MAPLE RD.

BIRMINGHAM

644-5750

ant ashion

"Special Occasions
Require Special Dresses"

EVENING WEAR
SPORTS WEAR
ACCESSORIES

ALWAYS 20% OFF

10-7 p.m. Mon.-Sat.
Sun. 12-5

737-4483

American

Red Cross

29345 14 Mile, Corner of Middlebelt, Broadway Plaza, Farmington Hills

WE'RE MUCH MORE
THAN A MAILBOX

WE'RE POSTAL SERVICES

• Private Mailbox Service
• Ship via UPS, Emery, Federal Express
• Packaging Service and Supplies

WE'RE BUSINESS SERVICES

• Photocopies • Business Cards/Stationery
• Telephone Message Service-24 hrs. a day
• Secretarial and Word Processing

WE'RE COMMUNICATIONS SERVICES

• Western Union instant Money Transfers
• Telex and Fax Sending/receiving
• Money Orders • Telegraphs • Mailgrams

. . . AND WE'RE SO MUCH MORE!
• Passport Photos • Rubber Stamps • Etc.

BLOOMFIELD PLAZA

EVERGREEN PLAZA

19827 W. 12 Mile

6632 Telegraph
(at Maple)

(at Evergreen)

737-4433

LA MIRAGE MALL

WEST BLOOMFIELD

352-6968

855-4082

29555 Northwestern Hwy.
(betwn. 12 and Inkster)

559-1690

6689 Orchard Lk. Rd.
(Maple & Orchard)

— OFFER GOOD AT THESE LOCATIONS —

$2 OFF ANY
I SELF-INKING RUBBER STAMP I

10% DISCOUNT OFF i

ANY PACKAGING ORDER
imit 1 per customer
JN
P. 8-5-88

'

E P. 8 5 88

L' 't 1

per customer

Postal and Business Services

MAIL BOXES ETC. USA®

70

FRIDAY, JULY '15, 1988

JN

2 tablespoons olive oil
1 cup chopped onion
1 /4 cup pine nuts
1/2 cup chopped walnuts
1 /4 cup seedless raisins
1 /4 teaspoon each ground
allspice, nutmeg, and
cinnamon
Pinch of ground cloves
1/2 cup chopped fresh
parsley
1/2 cup soft breadcrumbs
1 egg (graded large),
beaten
Flour for coating the fish
Oil for frying
lb prepare the mackerel,
with a sharp boning knife
remove and discard all bones.
Carefully scape the meat
from the skin, leaving the
skin intact. Wash the fish
skin under cold water, pat dry,
and set aside. Chop the fish
coarsely. Set aside.
In a 10-inch skillet, heat
the olive oil over moderate
heat. Add the onion and saute
until the onion is softened
and golden but not brown.
Stir in the pine nuts, walnuts,
and raisins. Continue cooking
for 2 minutes to lightly toast
the nuts, then stir in the
ground spices. Mix in the
chopped parsley, the bread-
crumbs, and the chopped fish.
Cook 5 minutes longer, stirr-
ing often.
Divide the stuffing into 4
equal portions and stuff each
fish skin with a portion of the
mixture. Secure the edges
with toothpicks, or sew the
edges together. Roll the fish
in the beaten egg and then
the flour, coating the fish skin
completely with flour.
In a skillet 12 inches or
larger and at least 3 inches
deep, heat 1 inch of oil to 375
degrees F. The oil should be
hot but not yet smoking.
Carefully add the fish to the
oil, making sure they do not
touch each other. Fry the fish
for a few minutes on one side
until golden, then carefully
turn and fry the other side.
Drain well on paper towels
and serve immediately.
Variation: For baked stuff-
ed mackerel, omit the coating
of egg and flour. Place the fish
on a foil-lined baking sheet,
and oil the foil. Bake in a
preheated 400-degree F. oven
for 15 to 20 minutes, until the
stuffing is sizzling. Serve hot
as a main dish, or chill the
fish, slice crosswise into

1-inch pieces, and serve cold
as an appetizer.
CHICKEN PAPRIKA
(Porkolt Csirke)
Recipe from Hungary —
Serves 4.
"Sweet Hungarian paprika
is used abundantly to color
and flavor this chicken. In
this recipe the rich sauce, full
of onion, green pepper, and
tomato, is made without the
traditional sour cream. When
sour cream is used by
Hungarians, the name of the
preparation changes to
paprikas csirke. Serve the
chicken with an egg dumpl-
ing such as spatzle or with
noodles and rice."
1 large frying chicken (4
pounds)
% cup vegetable oil
2 cups chopped onion
1 cup chicken broth
1% tablespoons sweet
Hungarian paprika
1 cup sliced green
pepper strips
1 /2 pound ripe red
tomatoes, peeled and
sliced into thin
wedges
Salt
Cut the chicken into
serving-size pieces. Set aside.
In a 5-quart pot, heat the oil
over moderate heat. Add the
chopped onion and cook for a
few minutes, until the onion
is wilted but not brown. Now
add the chicken pieces skin
side down. Cook for just a few
minutes, until the chicken is
coated and warmed by the oil
but not browned or crusty,
turning once to coat both
sides. Remove the chicken to
a bowl, then stir Y2 cup of the
chicken broth and paprika in-
to the pan drippings. Return
the chicken to the pot, add the
remaining chicken broth, and
scatter the green pepper
strips and tomato wedges over
the chicken.
Bring the liquid to a boil,
reduce the heat so the liquid
boils gently, then cover the
pot and cook the chicken for
30 to 45 minutes, until
tender. Occasionally turn
over the chicken pieces.
Toward the end of the cooking
time add salt to taste. The
chicken can be prepared in
advance and reheated, but
freezing is not recommended
because the consistency of the
vegetables may change.

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