I COOKING I

FELDBRO QUALITY MEATS

A Happy and Healthy
New Year

GOLDENBERG

OTOGRAPHY

from Alan and Harold Feldman
and the entire staff.

Market Street

We wont to sincerely thank you
for your post patronage.

350.S#20

HAPPY NEW YEAR
TO ALL OUR FRIENDS
AND CUSTOMERS

NA 4DOE:).".

FURNISHINGS

1952 Telegraph Road, Bloomfield Plaza

332-7283

LAKEWOOD SPECIALTY
FOOD CENTER

25270 Greenfield
Oak Park, N. of 10 Mile

967- 2 02

1

For the Holiday season,
grace your table with the
finest desserts around.

Introducing .. . in the area

TOFUTTI PARVE FLAVORED CHEESECAKE

Additional fine Holiday foods and
necessities are available for
your enjoyment this Holiday season.

Philanthropy
Has Many
Dimensions.
Robbyn
Is One Of Them.

The Cystic Fibrosis Foundation has
plans for you .. .
plans to help you save dollars
while you help save children's lives.
Children like Robbyn, who are born
with the incurable disease cystic
fibrosis, are depending on your
help — for their hope.
You can become a philanthropist
and a lifesaver, through personal
financial planning guidance avail-
ablethrough the CF Foundation.
Let us show you how to plan a life-
time income with accompanying
tax advantages.
For details, call
your local Cystic Fibrosis Chapter,
or contact:
Cystic Fibrosis Foundation
3379 Peachtree Road, N.E.
Atlanta, Georgia 30326
'
(404) 262-1100

This space contributed as. a public sera ice.

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

THE FINEST SMOKED FISH & DELI TRAYS
HANDOUT NOVA LOX

PLACE YOUR
HOLIDAY
TRAY ORDER
BY
SEPT. 18TH

184

FRIDAY, SEPTEMBER 9, 1988

Holiday Treats

Continued from Page 182

We Wish You
a Happy and
Healthy
New Year

4 carrots, coarsely
chopped
1 medium celery bunch,
including leaves,
coarsely chopped
salt and pepper to taste
whole whitefish with
head and tail, about
31/2 pounds
lettuce leaves
sliced carrots
kosher unflavored
gelatin, if necessary
Combine head and fish
bones, onions, carrots, celery,
salt and pepper in a large pan
or fish poacher. Bring to a
boil. Reduce heat and simmer
one hour.
Rinse the fish under cool
water inside and out. Wrap it
in cheesecloth, leaving
enough extra cloth on either
end so the ends extend over
the edges of the pot and serve
as handles to turn the fish.
Slowly immerse the fish into
the simmering bouillon.
Begin timing when bouillon
returns to the boiling point.
Allow 10 minutes cooking
time per inch thickness of
fish.
If the bouillon does not
cover the fish, halfway
through the cooking time,
turn it so both sides cook
evenly. When the fish is cook-
ed, remove from the bouillon.
Refrigerate until ready to use.
Strain the bouillon. Return
the strained liquid to a
medium saucepan and cook
until the liquid reduces
somewhat. If it doesn't seem
thick enough, combine VI cup
of cold bouillon with 2 tbsps.
kosher gelatin. Add 3 1/4 cup
hot bouillon. Stir until.
dissolved. Correct the season-
ing. Add lots of pepper since
the gel should be very spicy.
Pour into an 8x8 pan. Chill
until set.
'lb serve, arrange the whole
fish on a large platter lined
with lettuce leaves. Garnish
with squares of the bouillon
gel and carrot slices. Makes
8-10 servings.

LOW-FAT
CHICKEN BROTH
1 whole chicken, skin
and fat removed
3 carrots, sliced in
chunks
top half of celery bunch,
including leaves,
chopped
1 large onion quartered
several parsley sprigs
1 parsnip, peeled and
sliced
12-15 white peppercorns
bay leaf
salt or lemon juice to
taste
assorted fresh vegetables,
washed and cut into
bite sized pieces:
carrots, celery, pea
pods, spinach

Combine chicken, carrots,
celery, onion, parsley, parsnip,
peppercorns, bay leaf and salt
or lemon juice to taste in a
large pot. Add cold water to
cover. Slowly bring to a boil.
Skim off any scum that forms.
Cover and simmer 3 hours.
Taste and adjust the season-
ings. Remove chicken and
reserve for another use.
Strain vegetables from the
broth. Place broth in
refrigerator overnight (or
longer) so any remaining fat
rises to the top and hardens.
Remove fat.
When you are ready to
serve the soup, add washed
fresh vegetables. Simmer
briefly, so the vegetables re-
main crisp. Makes 8-10
servings.
POULTRY TZIMMES
2 frying chickens or 1
12-pound turkey, skin
and fat removed, cut
into serving-sized
pieces
salt and pepper to taste
garlic powder
paprika
5 large carrots, peeled
and cut into chunks
2 onions, thickly sliced
5 medium white potatoes,
peeled and cut into
chunks
3 medium sweet potatoes,
peeled and cut into 1
inch thick rounds
1 tsp. salt
honey
low-fat chicken broth
2 cups pitted dates
orange juice
Place the cut poultry in a
large roasting pan. Season
with salt, pepper, garlic
powder and paprika. Sur-
round the poultry with the
carrots, onions, white and
sweet potatoes, 1 tsp salt, and
some honey diluted in orange
juice. Add chicken broth to
about 1 inch. Cover, bring to
a boil, then reduce to simmer.
Simmer about 1/2 hour.
Heat your oven to 350
degrees. Add more chicken
broth and/or orange juice as
necessary to prevent sticking.
Do not stir while coking. Cook
another hour and add the

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