COOKING
416111.1011011•11111•0•W
MEL
BAGEL DELI & PRODUCE CO.
6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666
SUNDAY 8 TO 3
OPEN MON. THRU SAT. 9 TO 6
THE PLACE FOR SMOKED FISH
THE FINEST SMOKED FISH & DELI TRAYS
HANDOUT NOVA LOX
Break The Fast Menu
Includes Fish, Dairy
NAOMI ARBIT
Special to The Jewish News
A
t the end of Yom
Kippur, the 24-hour
fast concludes with a
meal combining fish and
dairy foods. The following
menu should appeal to the
hostess who enjoys good
organization. Platters and
trays are ready just before the
guests arrive.
MENU
the cheese mixture. Stir in
dillweed, salt and pepper to
taste.
Pour batter into prepared
pan; place on sheet of heavy
foil and wrap wides. Tap gent-
ly to level mixture. Set pan in-
to a larger pan and place in
a pre-heated 300 degree oven.
Pour boiling water into the
larger pan so that it comes
halfway up the sides of the
springform. Bake for 1 hour
and 40 minutes. Turn off oven
and allow it to cool one hour,
Herring
Nova Scotia Cheese Cake
Poached Salmon with
Mustard Sauce
Marinated Vegetables
Noodle Kugel
Grapes in Brandy
Honey Cake or Cookies
HERRING
IN CREAM
16 ozs. herring in wine
sauce, well-drained
1 /4 cup mayonnaise,
(regular or lo-fat)
% pint sour cream or
yogurt
1 tsp. celery seed
1 tsp. sugar
juice of 1/2 lemon
1/2 green pepper, chopped;
1/2 red pepper, chopped
4 green onions sliced
1 sweet onion, sliced
thin.
3 whole chicken breasts
split, skinned and
2 tablespoons chopped
parsley
boned (about 11/2
1 1/2 cup EGG BEATERS
pounds boneless)
C holesterol-free 99%
V3 cup FLEISCHMANN'S
Real Egg Product
Sweet Unsalted Mar-
'1/2 cup cracker meal
garine softened
1 clove garlic. minced
Oranges, watercress and
grated orange rind for garnish.
Pound chicken pieces to about 1/4-inch thickness. In small
bowl
ble at together 1/4 cu t 1 tabl
nded.
es e, garlic and parsley
u
o margarine mixture
onto center of each chicken piece; roll
pon
up. Secure
toothpicks.
Dip
chicken
rolls
in
EGG
BEATERS:
roll with
cracker meal.
in
In
skillet. over medium-high heat, melt remaining mar-
garine. Add chicken rolls; cook, turning frequently, for 15
minutes, until browned on all sides and done. To serve.
remove toothpicks, arrange chicken on serving platter:
garni
6 segs.
ry sh in with watercress, orange rind and
oranges. Makes
©Kosher
The next time you want to make something
special, try this delicious recipe for Chicken
Kiev. It's made with Fleischmann'sv Margarine
and Fleischmann's Egg Beaters e so it not only
tastes great, its low in cholesterol.
Fleischmann's Margarine is made from 100%
corn oil, has 0% cholesterol and is low in
saturated fat.
One bite and you'll agree: There's never
r15c
bre.161170
eischmann
oxv;
Fleischmaoris
11•1111.11.1111111111111111111111111.11111111111111.1. ,
74
FRIDAY, SEPTEMBER 16, 1988
• —
lommttii
I
EXPIRES AUGUST 31, 1989
SAVE 15e
When you buy any package of
Fleischmann's Margarine
838325
been a better time for the great taste of
Fleischmann's.
FLEISCHMANN'S GIVES EVERY MEAL
A HOLIDAY FLAVOR.
MANUFACTURER COUPON
ram"
.
L
RETAILER: One coupon per purchase of prod-
uct indicated. Any other use constitutes fraud.
Consumer to pay sales tax. Void if copied,
transferred, prohibited, taxed or restricted.
Good only in U.S.A., A.P.O.s and F.P.O.s. We
will reimburse you for the face value plus 81
handling, provided you and the consumer
have complied with the otter terms. Cash value
1/201. NABISCO BRANDS, INC. DEPT. 5921.
EL PASO, TEXAS 79966. 5
29000 41 15
411111MIIMIII1111111111111
In a bowl, combine mayon-
naise, sour cream, and
seasonings. Stir in vegetables
and herring. Marinate for up
to 3 weeks in a covered jar or
glass bowl in the refrigerator.
NOVA SCOTIA
CHEESE CAKE
% cup fine bread crumbs
3 8-oz. packages cream
cheese,softened
4 large eggs
% cup cream
% cup finely chopped
onion
2 tbsps. butter or
margarine
% green pepper, chopped
3 /4 tsp. dried dill weed
4 8-oz. packages Nova
Scotia salmon or lox,
diced
% cup Gruyere cheese,
grated; optional
3 tbsps. Parmesan
cheese; optional
Butter the insides of an
8x8-inch pan. Sprinkle the
bottom and the sides with the
crumbs. Chill. In a mixing
bowl, beat cream cheese, eggs
and cream until smooth.
Saute onion and green pep-
per in butter or margarine.
Fold the salmon, (Gruyere
and parmesan, if desired)
onion and green pepper into
in the oven with the door
slightly open.
Place on rack to cool com-
pletely. Can be refrigerated
several days before serving,
sliced with bread.
POACHED
SALMON
4, 6 or 8 salmon steaks (6
ounces each)
1 onion coarsely chopped
% cup chopped celery
1-2 cloves garlic, minced
1 cup dry wire
2 cups water
In a large skillet or electric
frying pan, combine
vegetables, wine and water.
Heat to simmering; add
salmon. Poach six to eight
minutes, covered, until
salmon feels firm yet springy
to the touch.
Cool in liquid; then remove
to covered container and
refrigerate. Serve with
mustard sauce spooned over
fish or accompanied by sauce
in a serving bowl.
MUSTARD SAUCE
1 cup sour cream or
yogurt
1 tbsp. Kosher Dijon
mustard
Continued on Page 78
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