100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

March 10, 1989 - Image 76

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-03-10

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

I COOKING I

New Kosher

Continued from Page 74

A HEALTHY IDEA FROM
:::DX

Magazine, which is full of
wonderful kosher recipes and
interesting articles, and now
has full-color photographs.
For subscription information,
write: K.G.M. Publications,
P.O. box 963, Planetarium
Station, New Yor, N.Y. 10024
or phone 212-595-1714).
Another food publication on
display was Kashrus: The



Magazine for the Kosher Con-
sumer, which investigates

kosher products and provides
information on those that are
incorrectly certified as well as
other helpful tips. For sub-
scription information, write:
Kashrus,_Cust. Service Dept.,
POB 17305, Milwaukee, WI
53217.
Also at the expo was Forget-
Me-Knot, a gift package ser-
vice which can ship almost
anywhere in the world an
amazing variety of original
baskets featuring kosher
gourmet foods and small gifts.
For information, phone
1-800-274-BASKET.
Following are recipes from
some of the exhibitors at the
kosher expo.

FISH FILLET CREOLE

3 tablespoons
F LEISCHMANN'S
Regular Margarine
1/2 cup chopped green
pepper
1/2 cup chopped onion
1 clove garlic, crushed
1 ( 1 0-ounce) can low
sodium tomatoes,
cut up

OD'

Sweet UNSALTED

Fleischmann's

-v0.00%

y2 teaspoon basil leaves
A teaspoon ground black
Pepper
6 flounder or sole fillets
(about 11/2 pounds)
3 tablespoons
all-purpose flour
3 cups fresh leaf spinach
steamed lemon wedges.

"NEAR EAST" GOLDEN
COUSCOUS SALAD
The pasta known as
couscous consists of very tiny
nuggets that tickle the
tongue and can be used in a
number of versatile ways,
such as this salad.

In medium saucepan, over medium heat, melt 1 table-
spoon FLEISCHMANN'S Regular Margarine. Add green
pepper, onion and garlic: cook, stirring occasionally, until
tender. Stir in tomatoes, basil
and blackpepper Simmer
uncovered, for 20 minutes. Coat fillets with flour.
In large
skillet, over medium heat, melt 1 tablespoon margarine.
Add 3 fillets; cook 2 to 3 minutes on each side or until fish
flakes easily; remove and keep warm. Repeat with remain-
ing margarine and fish. To serve. arrange spinach on
serving platter; top with fish fillets. Spoon tomato
mixture over fish; garnish with lemon wedges. Makes 6
servings.

Margarine

Kosher

3 4

Co
0 U

CO

cif

z

co
rn

The next time you want to make something
special, try this delicious recipe for Fish Fillet
Creole. its made with Fleischmann's,
Margarine so it not only tastes great, it's 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

been a better time for the great taste of
Fleischmann's.

FLEISCHMANN'S GIVES EVERY M
A HOLIDAY FLAVOR.

I

•tte,fr --

=7-

FleIschmantis

Np

MANUFACTURER COUPON I EXPIRES FEBRUARY 28, 1990

SAVE 15c

When you buy any package of
Fleischmann's Margarine

IteusPirfa*

RETAILER One coupon per purchase of prod-
uct indicated Any other use constitutes fraud
Consumer to pay sales as Void it copied.
transferred, prohibited. taxed or restricted
Good only in U.S A., A.P 0 s and F P.0 s We
will reimburse you for the face value plus 86
handling. provided you and the consumer
have complied with the offer terms. Cash value
1;206 NABISCO BRANDS, INC DEPT 5921
LEL PASO. TEXAS 79966

839372

5

29000

41015

END YOUR ROOFING PROBLEMS THROUGH
CRAFTSMANSHIP

Woolf Roofing & Maintenance Inc.

A Third Generation Roofing Family in Detroit

Commercial - Industrial — High Rises
Single-Ply and Built-Up Systems
Fully Insured
Member
5-20 Year Warranties 18161 W. 13 Mile Rd.
National Roofing
Sheet Metal Fabrication
in Southfield
Contractors
Free Inspections
646-2452
, Association

I

76

FRIDAY, MARCH 10, 1989

zj

cup water

1 tablespoon butter or
margarine
1 /4 teaspoon salt
1/2 cup Near East Couscous
1 cup coarsely shredded
carrots
1/2 cup chopped green
pepper
1 can (8 ounces) crushed
pineapple in pineapple
juice
2 tablespoons sugar
2 tablespoons lemon juice
In a saucepan, bring the
water, butter or margarine,
and salt to a boil. Stir in the
couscous, and cover the pan.
Remove from the heat and let
stand for 5 minutes. Mean-
while, in a bowl, combine the
carrots and remaining ingre-
dients. Fluff the couscous
with a fork; fold into the
vegetable mixture. Cover, and
chill at least 2 hours. Serve as
a salad or meat accompani-
ment. Makes 31/2 cups.

"GAN EDEN"
CHEESE FONDUE
1 pound Swiss cheese,
shredded
3 tablespoons flour
1 dash garlic powder
2 cups Gan Eden Chenin
Blanc wine or Eden
Dry White wine
1 tablespoon lemon juice
3 tablespoons kirsch
2 loaves French bread,

cubed (with each piece
havingsome crust)
Dredge the cheese with the
flour. Sprinkle the dash of
garlic powder in a fondue pot
or heavy, medium saucepan.
Pour in the wine, and set over
low heat. When air bubbles
rise to the surface, stir in the
lemon juice. Then add the
cheese by handfuls, stirring
constantly with a wooden
spoon or wire whisk until the
cheese is melted. Add the
kirsch, stirring until well
blended. Serve very hot.
Spear a bread cube through
the crust with a fork; then
dunk and swirl it in the fon-
due. If possible, keep the fon-
due hot while serving it.
Makes 4 main-dish servings.
(Chill and serve with the fon-
due the wine remaining in
the bottle.)

"HEINZ" MARINATED
VEAL CHOPS
This recipe is from an ap-
pealing little booklet title
"Tasteful Cooking with Heinz
Kosher Wine Vinegar."
1 /2 cup Heinz Gourmet Wine
Vinegar
1 /4 cup vegetable oil
1 small onion, finely
chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
leaves
V4 teaspoon salt
1 /4 teaspoon freshly ground
pepper
4 (6 ounces each) veal
chops
For the marinade, combine
all the above ingredients ex-
cept the veal chops. Pour the
marinade over the chops,
cover, and refrigerate for 1
hour, turning occasionally.
Broil or grill to the desired
degree of doneness. Makes 4
servings.

"WALDBAUM'S"
CHICKEN A LA
CHERRIES
Waldbaum's is a well-
known, New York super-
market. The following dish is
adapted from one of Julia
Waldbaum's recipes that ap-
peared in a couple leaflet
passed out at the Kosher
Expo.
1 /3 cup flour
1 /4 teaspoon salt (or to taste)

Continued on Page 76

Back to Top

© 2020 Regents of the University of Michigan