(COOKING
ANNOUNCEMENT
KOSHER CARRY-OUT SPECIAL
FOR THE HIGH HOLIDAYS
COMPLETE
TRADITIONAL DINNER
Continued from Page 80
$ 1 I
JEWEL KOSHER CATERERS
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■ 1111•1111V
, • •
Sweet UNSALTED
Fleischmann's
100% corn oil
6 cups sliced cooked yams
2 medium oranges, pared &
sliced
11
4 cup firmly packed brown
sugar
V2 cup
orange juice
Arrange half of yams in greased 1
3 tablespoons
FLEISCHMANN'S Sweet
unsalted Margarine,
V4
cup chopped walnuts melted
Orange slices for
garnish,
optional
V2
quart casserole.
Top with
ot orange
slices; orange
sprinkle with 2 tablespoons
brown sugar
Repeat
half
layers.
Combine
juice
ture. Sprinkle
and margarine; pour
with wa
over yam mix-
Bake at 325°F for
to 60 minutes, spooning orange
yams oally, 50 until
yams are
sa uce over
done. Garnish
orange slices, if desired.
with a dditional
For a truly unusual side dish. try this delicious
e for Yams a L'Orange. ItS made with
Margarine so it not only tastes .
go for you. ReischtnannS Margarine
00% corn oil, has O% cholesterol
rated.fat.
Oiltet.101e:f
MANUFACTURER COUPON I EXPIRES JULY 31, 1989
SAVE 15c
r
NWeiGIVES EVERY MEAL
838309
RETAILER - One coupon per purcnase of prod-
uct indicated Any other use constitutes fraud
Consumer to pay sales tax Veld it copied.
transferred. prohibited. taxed or restricted
Good only in USA.AP 0.s and FPO s We
will reimburse you for the lace value plus 8C
handling, provided you and the consumer
have complied with the offer terms Cash value
1 20C NABISCO BRANDS. INC DEPT 5921
L PASO. TEXAS 79966
L
82
FRIDAY, AUGUST 26, 1988
v-maccola /0 1,,
When you buy any package of
Fleischmann's Margarine
brattiptti.
'ft*: There's never been
great taste of Fleischrnann's.
eischmanns
5
2900 41015
"tube," remove the seeds, and
slice the flesh into strips or
squares.
When shopping for peppers,
choose those that are very
firm and glossy with no
blemishes or shriveled areas.
Size does not affect flavor, but
larger peppers will have pro-
portionately less waste than
smaller ones.
DUTCH TREAT:
PERFECT PEPPERS
FROM HOLLAND
Many of the best ripe pep-
pers now on the market are
newly-developed strains
which are imported daily
from The Netherlands. The
Dutch have expertly bred bell
peppers specifically to pro-
duce a rainbow of lovely col-
ors, as well as thick and crisp,
sweet flesh.
These new varieties usual-
ly keep much better than
earlier types of ripe peppers,
which tended to get moldy
very quickly. Nevertheless,
all ripe peppers should be us-
ed within a few days. Green
peppers (which are mature
but not ripened on the vine)
will keep longer — a week or
more in a humidified bin in
the refrigerator.
STUFFED PEPPERS
A LA FREDA
This is basically my
mother-in-law's method for
peppers stuffed with meat
and rice. It is really quite tas-
ty for being such a simple
dish. It's one of those recipes
that really doesn't require
any measurements, so the
following is more of an ap-
proximation than anything.
6 to 8 green peppers
(number depends on
size)
About 2 pounds lean
ground beef
Y2 to 3/4 cup raw rice
1 large egg
Salt and pepper to taste
3 to 4 cups tomato sauce or
tomato puree
Water (about 1 cup)
Clean the peppers by care-
fully cutting out and remov-
ing the stem, core and all
seeds, leaving the peppers
whole. Use your fingers or a
fork to mix the meat, rice, egg
and seasonings very well. Fill
each pepper with some of the
mixture. Put the tomato
sauce (or puree) and water in-
to a large deep skillet or
Dutch oven, and bring to a
simmer. (If desired, season
with salt and pepper). Gent-
ly add the stuffed peppers to
the sauce, standing them
upright in one layer if possi-
ble. Spoon some sauce over
the top of each pepper.
Cover and simmer gently
for about 1 1/2 hours (the long
cooking time makes the pep-
per flesh somewhat mushy,
but gives the sauce a great
flavor). Occasionally, push the
peppers around with a spoon
so they don't stick to the bot-
tom of the pan, and spoon the
sauce over the tops of the pep-
pers. Serve each pepper with
some sauce spooned over it.
Makes about 6 servings.
CHINESE-STYLE
CHICKEN AND
RAINBOW PEPPERS
This is a tasty variation on
that popular dish, Pepper
Steak, which is traditionally
made with beef and green
peppers.
Marinade:
3 tablespoons dry sherry
3 tablespoons soy sauce
11/2 tablespoons water
2 teaspoons vegetable oil
% teaspoon ground
ginger
% teaspoon sugar
Remaining ingredients:
11/2 pounds boneless,
skinless chicken
breasts (or turkey
breast)
1 large onion
3 large bell peppers, one
each green, red, and
yellow or orange
3 scallions
3 /4 cup chicken broth or
bouillon
1% tablespoons
cornstarch
1 to 2 tablespoons
vegetable oil
(Hot, cooked rice, for
serving)
Combine all the marinade
ingredients in a large bowl.
Slice the chicken into strips
about 1/4-inch thick. (This is
easiest to do when it is slight-
ly frozen.) Toss the chicken
with the marinade, cover, and
marinate for 15 minutes (or
up to an hour in the refriger-
ator). Stir occasionally.
Shortly before serving time,
cut the onion in half then in-
to thick slices. Clean the pep-
pers and cut them into thick
strips or 1-inch squares. Thin-
ly slice the scallions on the
diagonal. Combine the broth
and cornstarch and set aside.
In a very large, deep skillet
or wok with a nonstick
coating, over medium-high
heat, stir-fry the onion in the
oil until it is almost tender.
Add the peppers and scal-
lions, and stir-fry just until
they are crisp-tender. rIbm-
Continued on Page 84