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March 17, 1989 - Image 76

Resource type:
The Detroit Jewish News, 1989-03-17

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



Purim Foods

Continued from Page 74




One of the great
motivating forces in my life
is uniqueness. As an actress
uniqueness is important,
because acting is more than
just role-playing. It
requires being able to
expose a quality that is
uniquely you.
In other areas of my life,
I look for uniqueness. Even
in my decaffeinated coffee.
Sanka® Brand Decaffeinated
Coffee is unique, because
it's the only leading,

national brand that is
naturally decaffeinated with
pure mountain water and
nature's own sparkling
effervescence. So, not only
is Sanka® smooth-tasting,


but it addresses my concerns
about caffeine and food that
is naturally processed.
All of us have the
potential to be unique. All
we need is to experience that
part of us that's different
and enjoyable. For me, it
can be a challenging role in
a new play, or something as
simple as relaxing with a cup
of Sanka® Uniqueness ...
there are so
many ways to
enjoy it!


Kids find us fun,
but our pasta's no joke.

Chef Boyardee® Dinosaurs, ABC's & 1, 2, 3's, and
Tic Tac Toes pasta is serious food kids love to eat.
While we make our pasta in shapes kids-find fun to
eat, we also make sure they're filled with good
ingredients like: rich, ripe tomatoes ; aged cheese
and enriched wheat flour. So Chef Boyardee pasta
is a source of protein that's also 95% fat free, and
contains complex carbohydrates without any pre-
servatives. No wonder both kids and moms thank
goodness for Chef Boyardee.



pAsTA sox'

f4 Vi


Thank _ Goodness
for Chef Boyardee
© 1989 American Home Food Products, Inc.

20% OFF

Lighten your closets for Spring and Summer! Stash heavy
coats, suits, boots, shoes and sweaters all safely away —
in our versatile garment bags and storage containers. On
sale* for 7 days: March 15-22. Cedar products, too.

*Stock items only, quantities limited. Special orders and previous sales excluded.



FRIDAY, MARCH 17, 1989

Adjust the seasonings. Serve
with pita bread. Makes about
1 quart.


2 cups lentils (presoaked if
1 onion, finely chopped
safflower or oil oil
salt and pepper to taste
1 cup long grain rice
2 onions, thinly sliced
Place lentils in a four-quart
pot. Add one quart of water
and one teaspoon salt. Bring
to a boil. Cover, reduce heat
and simmer 1/2 hour or until
lentils are tender. Fry the
chopped onion in as little oil
as possible, (no more than 2
tablespoons), until they are
soft. Add to the cooked lentils.

When the lentils are tender,
add the rice and enough
water so the cooking liquid
equals 2 cups. Season with a
few grinds of fresh pepper and
another teaspoon of salt, if
desired. Cook, covered, for 20
minutes or until rice is ready.
Add more water if necessary.
In a medium frying pan,
heat 2 tablespoons of saf-
flower oil until hot. Fry the
sliced onions in this oil until
they are brown and crisp. Use
this to garnish the cooked len-
til/rice -.mixture. Serves 8


3/4 cups egg substitute (equal
to 3 eggs)
1 cup sugar
Y2 cup safflower oil
1 /2 cup orange juice
4 1 cups flour
1 /4 tsp. baking soda
3 tsps. baking powder
Y2 tsp. salt
In a large mixing bowl, beat
the egg substitute, adding the
sugar as you beat. Continue
beating, adding the oil and
orange juice. In another bowl,
combine the dry ingredients,
mixing well. Add these to the
beaten egg mixture. The
dough will be a little sticky,
but don't add too much flour

in rolling or the cookies will
come out hard.
On a lightly floured pastry
board, roll part of the dough
to a thickness of 1/8 inch. Cut
with a 3-inch round cutter.
Fill with about 1 teaspoon of
desired filling. Shape by
folding into the center each of
the three sides of Haman's
hat. Repeat with remaining
dough. Bake at 350 degrees
for about 20 minutes. Makes
6 dozen cookies.

1 cup poppy seeds
1 cup milk
2 tbsps. safflower oil
Y2 cup seedless raisins
Y2 cup chopped almonds
2 tbsps. corn syrup
1 tsp. vanilla
In a saucepan, combine all
ingredients except vanilla.
Bring to a boil and stir over
medium heat until milk is ab-
sorbed and mixture becomes
thick. Cool and add vanilla.
Makes about 3 cups filling.
Fruit Filling:
1 pound uncooked pitted
Y2 cup chopped almonds
1/2 cup seedless raisins
Y4 cup dried apricots
Y2 cup sugar
2 tsps. cinnamon
Y2 cup fresh lemon juice
Place all ingredients in food
processor. Process until mix-
ture becomes smooth and
thick. Makes about 4 cups.



Jewish Museum
Wins Award

Amsterdam — The Jewish
Museum of Amsterdam
recently won the European
Museum of the Year prize,
awarded by the Cultural and
Educational Committee of
the European Council.
The museum won the
award for its presentatio _
ties between Jewish and
Dutch cultures.

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