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January 27, 1989 - Image 72

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-01-27

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

..11•111•11.

COOKING

LOOK FOR THIS EMBLEM AT

ME BER

DETROIT
RETAIL
KOSHER

MEAT
DEALERS
ASSOC.

MEMBER MARKETS OF THE
DETROIT AREA KOSHER RETAIL
MEAT DEALERS ASSOCIATION

WINTER SPECIALS

WINTER/SPRING 1989

TRAVEL CALENDAR

Cookbook

From Detroit
Air • Hotel • Meals
cb
pn,
CANARY ISLANDS

Continued from Page 70

'

Feb. 16 to 23 • Mar. 16 to 23

SUNDAY, JANUARY 29th THROUGH THURSDAY, FEBRUARY 2nd

ROME

Weekly Departures
November—March

EMPIRE FRESH/FROZEN

TURKEY WINGS . . . ..... . . .

MADEIRA

8 Days • Weekly Departures
November—March

EMPIRE

TURKEY POT PIES .. • . • .



LISBON • ALGARVE
MADEIRA

• • $1 59 each

14 Days • December—April

EMPIRE



CHICKEN & TURKEY FRANKS .

$1 091b.

YOU CAN DEPEND ON OUR MEMBER MARKETS!

NEW ORLEANS
HARVARD ROW
KOSHER MEAT MARKET KOSHER MEAT MARKET

15600 W. 10 MILE RD.
at Greenfield
New Orleans Mall
Southfield 569-1323

BERNARD & SONS
KOSHER MEATS

29214 ORCHARD LAKE RD.
Farmington Hills
851-2788

Featuring Nile Cruise

HONG KONG
c\ oP
41.7 SINGAPORE • BANGKOK

14 Days • Mar. 25—Apr. 7

RUSSIA
— 15 Days—

69

April 9-22

GRAND CANYON
WEEKEND (Sat-Tue.)

April—November

CHINA

April 18 — May 4

cs:

plus Hong Kong

tx

EUROPE GRAND TOUR

— 18 Days—
May 8-25

25760 COOLIDGE
at 10 Mile
Dexter-Davison Mall
Oak Park LI 8-6800

COHEN & SON
KOSHER MEAT MARKET

ALASKA CRUISE
and VANCOUVER

August 4-14

0

26035 COOLIDGE Near Lincoln Rd.
Oak Park LI 7-4121

OUR MEMBER MARKETS USE ONLY THE FINEST OF EMPIRE
AND ADAS KOSHER POULTRY, BROUGHT IN FRESH DAILY.
WE DO NOT PRE-PACKAGE OUR MEATS AND POULTRY. YOU,
THE CONSUMING PUBLIC, HAVE THE RIGHT TO SELECT YOUR
MEAT AND POULTRY FROM A DISPLAYED COUNTER.

CHUCK RANDOLPH
TRAVEL & TOURS

(313) 645-5050
1-800-336-1490

3588 West Maple Road
Birmingham, Michigan 48010

Begadim

NOW HAMM PRIM' KOSHER BRAND GLATT
KOSHER MEAD' FROM WEISS PAN WPM

on the Boardwalk

si43

4 vi.

March 5-17

Ggt

21780 W. 11 MILE RD.
at Lahser
Harvard Row Mall
Southfield 356.5110

DEXTER-DAVISON
KOSHER MEAT MARKET

EGYPT—PARIS

,..,c)

TENNIS SHOPPE

LADIES'
FASHIONS
WITH
DISTINCTION

STORE WIDE CLOTHING

SALE
ila o • c

Excellence

Jan. 23-Feb. 25

er 20-60% OFF1

SOUTHEAST CORNER OF MAPLE & TELEGRAPH
BIRMINGHAM • 647-8090

Headquarters for (

RALMIAlid

. Luggage

,41Nts
aim;
leof

GILA

Me ultimate
source tor
all your travel
accessories ,

6253 ORCHARD LAKE RD. NORTH OF MAPLE RD.
In Sugar Tree • West Bloomfield

DAILY 10 to 6:30 • THURS. 10 to 8 • SUN.- 12 to 5 • CALL: 855-3180

72

FRIDAY, JANUARY 27, 1989

in Fashion lot the Your

at Heart

' 6919 orch-f rd lake Rd. • West Bloomfield. MI
855-5528

_

.

.

plagiarism, you should
respect the copyright laws
regarding other cookbooks.
Try to use only original (or
adapted), kitchen-tested
recipes from members,
relatives or friends, and not
recipes copied exactly from
other cookbooks, magazines
or newspaper columns.
If you really want to use a
previously-published recipe,
complete credit the source
and creator of the recipe and,
if necessary, get written per-
mission to use it. (To my an-
noyance, at least one
organization has used several
of my recipes from past cook-
ing columns in its cookbook
with no credit to me what-
soever.) Professional food
writers make their livings
from their recipes, and some
might be tempted to take
plagiarism to court. Another
way around this problem is to
"adapt" recipes. If you change
some of the ingredients and
completely rewrite the direc-
tions in your own words, you
have created a "new" recipe.
(Note: Since recipes that
came from books or
newspaper are frequently
passed around and the
original source completely
forgotten, it is a good idea to
put a note at the beginning of
the book thanking "any
unrecognized contributors
who may have inadvertently
been omitted.")
• INGREDIENTS: The in-
gredients should always be
listed in the order that they
will
be
used.
All
measurements should be
written out completely
(tablespoon), not abbreviated
(tbsp.). Amount designations
should
be
consistent
throughout the book (for in-
stance, i/2 cup butter5 l stick
butter 5 1/4 pound butter;
choose one, or say something
like " 1/2 cup (1 stick) butter."
Use amounts that are easy to
measure; not 1/6 cup, for in-
stance. (Remember that 1/8
cup5 2
tablespoons,
4
tablespoons 51/4 cup; 16
tablespoons 5 l
cup;
3
teaspoons 5 l tablespoon.
(Therefore, 1/6 cup52 table-
spoons $ 2 teaspoons.)
If you want ingredients to
be chopped, sifted, or sliced
before measuring, put this ad-
jective before the ingredient.
If you put it after the. ingre-
dient — as in 1 cup flour, —
sifted — you are actually call-
ing for 1 cup of unsifted flour
that is measured and then
sifted, resulting in a different
amount than if the flour is
first sifted and then
measured. Be specific about
ingredients: "1 cup pumpkin"
can be interpreted as 1 cup
raw pumpkin flesh, 1 cup
cooked pumpkin, 1 cup

mashed cooked pumpkin or 1
cup canned pumpkin puree. If
a whole can of something is
called for, state the size
("large" or "small" is not
enough). Brand names and
local colloquialisms should be
avoided.
In professional cookbooks,
"large"-size eggs are con-
sidered the standard for
recipes, but this is not
necessarily the case among
home cooks. If eggs are
critical to a recipe (such as
sponge cake), the size should
be stated.
• RECIPE DIRECTIONS:
It is extremely important to
have directions that are as
clear and explicit as possible.
Vague expressions such as
"roll out dough" (what size or
thickness?); "bake 30 Minutes
or until done" (how can you

.

tell when it is done?); and
"pour batter into baking pan"
(what size? shape?) may make
it rather difficult to suc-
cessfully achieve the expected
results. "Roll dough to a large
square" or put batter in a
small round pan" is not
enough; give exact sizes. In-
clude how many servings a
dish makes (not how many it
serves; one person may eat
more than one serving!).
• TYPES OF RECIPES: In
this day of health concerns,
try to emphasize recipes that
are somewhat healthful, and
limit those that are extreme-
ly high in saturated fat or full
of overly-processed foods and
artificial substances (such as
the "salad" that calls for
flavored gelatin, mar-
shmallows, maraschino cher-
ries and ersatz whipped
topping).
• KOSHER COOKBOOKS:
If your book is completely
kosher, say so somewhere on
one of the introductory pages.
And remember that
Worcestershire sauce (con-
taining fish) should not be us-
ed in meat dishes, that liver
should be kashered (by brief
broiling) before sauteing, and
that certain specific cheeses
(as opposed to generic types)
and processed foods are not
available in kosher versions.
Non-kosher cookbooks:
Some Jewish groups have pro-
Continued on Page 74

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