..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