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June 02, 1989 - Image 58

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-06-02

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

I COOKING I

SUPERIOR
FISH CO.

Healthy

Continued from Page 54

Don't Miss The Beginning Of Our Third
Annual Season Of Demonstrations By Some
Of The Finest Chefs In The Metropolitan Area.

* SEAFOOD COOKING DEMONSTRATION *
By Chef Donald Tiderington
Of The Midtown Cafe
On Saturday, June 10th between 10 A.M. & 12 Noon

Fresh North Pacific

Shell On

HALIBUT
STEAKS

COCKTAIL
SHRIMP

5 4.99.

26-30 ct.

$7.99

expires 6/10/89

expires 6/10/89

Fresh Maryland

Fresh Norwegian

SOFT SHELL
BLUE CRABS
ARE HERE!

46 00,4,4?/.0,

lb.

SALMON
STEAKS

$7.50

lb.

ex fires 6/10/89

S

..
ats

11 Mile

SUPERIOR FISH CO.
House of Quality

Serving Metropolitan Detroit for Over 40 Years

309 E. 11 Mile Rd.., Royal Oak, Ml • 541-4632

Parking in rear

SAM'S
FRUIT MKT.

Mon.-Wed. 8-5
Thurs. & Fri. 8-6
Saturday 8-1

DAILY 7 AM-7 PM
SUNDAY 7 AM-6 PM
CLOSED SATURDAY

_ YOU GET THE
BEST QUALITY
AT THE
LOWEST PRICES

2 5282 Greenfield Rd.

Just North of 10 Mile

• 968-4850 •

Extra Fancy Washington

RED DELICIOUS APPLES

I

I

I

I

„ 1 1 49C lb.

Vine Ripe

TO V ATO E S

I I I I I I I I I I

1

I

I

I

I I

69 * lb.

1 lb. pkg.

STREITZ'S MATZOH

I

1

I

....I. 5

C

....,79

pt.

Borden's

SOUR CREAV...,...

I

1

All Specials Good Through June 8th, 1989

56

FRIDAY, JUNE 2, 1989

make a pile of the skins with
a layer of waxed paper bet-
ween each one. This way, you
can freeze them for another
time. Continue cooking until
all the batter is used. Makes
17-18 skins.
Fill with cheese filling, us-
ing about 2 tablespoons of fill-
ing per blintz. Fold the skin
over the filling, like making
a burrito.
Spray a large frying pan
that has been coated with
Teflon or some other non-stick
surface with butter-flavored
Pam. Heat slowly so the Pam
does not burn. Place the fill-
ed blintzes in the heated pan,
seam side down, and fry un-
til they are heated through,
turning once. Serve garnish-
ed with dollops of non-fat
yogurt or applesauce, depend-
ing on your taste.
Allow 2 blintzes per person.
If you make all 18, cook only
what you need and freeze the
rest, 2-4 to a package, depen-
ding on your needs.

Cheese Filling
8 oz. low-fat cottage cheese,
drained of liquid
2 8-oz. pkgs. hoop cheese
1/2 cup egg substitute
(equivalent to 2 eggs)
1 egg white
salt and pepper to taste
The night before you plan-
to make the blintzes, press
the liquid out of the cottage
cheese. Line a colander with
cheesecloth. Place the cottage
cheese in the colander. Cover
with a plate. Weight the plate
with something heavy
enough to press the liquid out
of the cottage cheese. Place a
bowl under the colander to
catch the liquid. Place in the
refrigerator overnight. The
cheese should be thoroughly
drained and ready to use in
the morning. If this process is
too time consuming for you,
use 3 packages of hoop cheese.
In a medium bowl, combine
the ingredients. Enough fill-
ing for 17-18 blintzes. If you
decide to freeze some of the
skins, you can divide this fill-
ing into thirds and just make
what you need each time.

Spinach Salad
2 bunches of fresh spinach,
thoroughly washed
1 lb. fresh mushrooms,
washed and sliced
thinly
2-3 green onions, chopped
Low-Oil
Mustard
Vinaigrette dressing
Clean the spinach. Fill your
sink with warm water. Loosen
the bunches of spinach into
this water. Swish around in
the water. The sand on the
spinach will fall to the bot-
tom. Quickly remove the
spinach (you do not it to wilt
in the warm water) and
repeat the process. Now do
the same in a sink full of cold
water, to recrips the spinach
leaves. Remove stems and dry
on paper towels.
In a large salad bowl, com-
bine the washed spinach, slic-
ed mushrooms and green
onions. Dress the salad with
Low-Oil Vinaigrette, allowing
about 1 1/2 tablespoon per
person.

Vinaigrette Dressing
3 tbsps. olive or safflower
oil
3 tbsps. red wine vinegar
3 tbsps. water
1 clove garlic, chopped or
left whole
1 tsp. salt
many gratings of fresh
black pepper
1 tsp. prepared mustard,
such as Dijon
Dash of paprika
Combine ingredients in a
jar and shake well. Allow
flavors to mix in the refrigera-
tor for at least an hour before
using.

Strawberry 'Mousse'
2 pints ripe strawberries,
washed and hulled
2 tbsps. strawberry jam
2 tbsps. kosher unflavored
gelatin
1/2 cup orange juice
1/2 cup non-fat yogurt
2 tbsps. sweet liqueur, like
Triple Sec
6 egg whites
1 /2 tsp. creme of tartar
6 tbsps. sugar

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