I COOKING I

CHICKEN
MECHAYEH!

Britain's Rabbi Blue
Eyes Cholesterol, Too

ETHEL G. HOFMAN

Special to The Jewish News

R

Nothing works wonders like Miracle Whip salad
dressing from Kraft. Its unique combination of
vinegar, oil and spices gives food a delicious
tang that mayonnaise just can't match. Try it in
this recipe for crispy peppered chicken and
you'll find that Kosher-parve Miracle Whip adds
a wonderful flavor to food.

1987 Kraft. Inc.

CRISPY PEPPERED CHICKEN

With Kosher-parve Miracle Whip salad dressing

1 2 1/2 to 3-lb. broiler fryer, cut up, skin removed
1/2 cup MIRACLE WHIP Salad Dressing
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon ground red pepper
1/2 teaspoon garlic powder
1 1/2 cups crushed sesame crackers

SAM IP

FRUIT MKT.

25282 Greenfield Rd.

Just North of 10 Mile
• 968-4850 •

K

Brush chicken with combined salad
dressing and seasonings: coat with
crumbs. Place on rack of broiler pan.
Bake at 400; 45 to 50 minutes or
until tender.
3 to 4 servings
Variation: Substitute Miracle Whip
Light reduced calorie salad dressing
for Miracle Whip salad dressing.

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

YOU GET THE
BEST QUALI TY
AT THE
LOWEST PRICES

Fresh 16 oz. jar

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1/2 Gallon Carton

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SWEET GRAPEFRUIT.... 4/99c.e

they last

Fresh

ROVAI\E LETTUCE............. 4940

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We Carry Low

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All Specials Good Through June 29th, 1989

74

FRIDAY, JUNE 23, 1989

each

abbi Lionel Blue is
one of my favorite
people (how can you
not adore someone who
describes your recipes as
"sinful in the best possible
way")? Unfortunately, com-
munication is somewhat lim-
ited since he lives three thou-
sand miles across the Atlant-
ic. In London, as Convener of
the Reform Synagogues of
Great Britain, he presides
over "weddings, births and
arguments."
My admiration for this fine
gentleman is shared by mil-
lions of British radio listeners
who, inspired by his witty
Monday morning broadcasts,
manage to get it all together
to face another week. Rabbi
Blue is also quite a cooking
expert, much to his mother's
puzzlement. "Why," she says,
"if he has to be a rabbi, is he
the only one to write a cook-
ery column for a Christian
paper"? (He is the cookery
editor for The Catholic
Universe and his recipes are
all kosher).
On a recent 48-hour trip to
London, our conversation was
limited to the telephone. Rab-
bi Blue had just come out of
the hospital following a car-
diac bypass and admitted he
did feel a bit weak. "However,
I'm going to do my regular
broadcst next week," he in-
sisted. And he did — return-
ing to a tumultuous welcome.
"In a kitchen, you nourish
your soul as well as the body,"
says Rabbi Blue. So, for my
venerable friend and all of us
who are watching our choles-
terol count, here are some
comfort dishes to aid in a
speedy recovery and to keep
the rest of us in good health.
Note: Recipes serve 2 to 3
unless otherwise indicated. If
you live alone, it's a good idea
to make enough for 2 meals.
Eat one and refrigerate or
freeze the second.

FRESH TOMATO
BOUILLON
2 cups tomato juice
1 bay leaf, crushed
2 cloves
1/2 teaspoon fresh oregano,
chopped, or 1/8
teaspoon dried
1/2 teaspoon fresh basil,
chopped, or 1/8
teaspoon dried
1/8 teaspoon sugar
1 small tomato, coarsely
chopped
pepper to taste
1 teaspoon margarine

1 tablespoon chopped
fresh parsley or 1
teaspoon dried

Pour tomato juice into a
saucepan with crumbled bay
leaf. Add cloves, oregano, basil
and sugar. Cover and bring
slowly to simmer over lowest
heat. Stir in tomato and
season to taste wih pepper.
Pour into 2 bowls and dot
with margarine. Sprinkle
with parsley and serve.
Makes 2 servings.
Note: If a smooth broth is
desired, do not add chopped

tomato. Strain after heating
and serve.

BLUEBERRY AND
STRAWBERRY SOUP
11/2 cups blueberries,
washed
1 cup strawberries, washed
and quartered
1/2 cup unsweetened apple
juice
Puke and grated rind of 1
small lemon
1 tablespoon honey or to
taste

In a small saucepan corn-
bine 1 cup blueberries (save
remainder for garnish), straw-
berries, apple juice, lemon
juice and grated rind and
honey. Bring to boil, over high
heat, stirring often. Remove
from heat and refrigerate to
cool. Whirl in blender and
pour into a bowl. Adjust
sweetness and stir in remain-
ing blueberries. Serve chilled
or reheat if desired. Serves 2.
Gourmet Tip: May be
topped with a spoonful of
vanilla yogurt.

Any white fish such as
flounder, sole or halibut may
be substituted for bluefish.

BROILED BLUEFISH
WITH CORN AND
TOMATO SALSA
8 oz bluefish fillet, cut in
two pieces
juice of 1/2 lemon
1 rounded teaspoon dijon-
style mustard

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