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

September 15, 1989 - Image 102

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-09-15

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

Sephardic Menu

Continued from preceding page

recipes will bring a sweet
enjoyment and new under-
standing of the rich diversity
of our Jewish heritage.

It's a special time of the week when families
gather, traditions are renewed and there's
plenty of time to relax and enjoy the rich,
delicious taste of Maxwell House® Coffee.

GENERAL
FOODS

CERTIFIED KOSHER

c

1988 General Foods Corporation

Maxwell House® Coffee. Always ... Good to the Last Drop:

Open House

HEAT
MIRROR"R-4

With a Subscription
To The Jewish News

trywyARE gaSuLd010 GrArmC , laCU , Cula SEASONS

Add more space, more light,
more airiness with a
Four Seasons® "SUNROOM

Call: 354-6060



Let the beauty of the outdoors in with a Four Seasons "SUNROOM".
It can be built into your home or added on. Either way, its adjusta-
ble pitch roof can match your roof line. Best of all, we can custom-
ize your "SUNROOM" the way you like. Choose any shape, any
form. Select a glass or shingled roof or any combination. Specify
solid wood or glass sides. And add a breeze with functional doors.
The choice is yours.

Call today for free estimate!

0

FOUR SEASONS J
GREENHOUSES

Four Seasons Greenhouses
44809 Cass • Utica

CI Demodeling Centers

Outdoor Living For A Lifetime"
©

F.,. Sc.non, 'solar F'roduct. .up

102

You're At
The Head
Of The Class

FRIDAY, SEPTEMBER 15, 1989

254-4466

Over 230 independently operated franchised locations nationwide

• Al participating center, See center ler details

THE JEWISH NEWS

50°/0 OFF

ME A SURE' N

NOW
OW OPEN
IN MADISON HEIGHTS

MADISON PLACE - 589-3032
C E E 1
R P 8(E L ::\
855-0122

:141
:
: E 1 spODSE

POACHED FISH
juice of 1 lemon
2 tablespoons oil
2 ribs celery with leaves
1/2 cup parsley, with stems,
coarsely chopped
1 small green pepper, seed-
ed and cut in strips
1/2 teaspoon turmeric
1 teaspoon salt
5 to 6 pounds sea bass or
trout, cut in 11/2 inch
thick steaks (about 15
pieces)
Pour enough water into a
large, deep skillet to come
halfway up the sides. Add
lemon juice, oil, celery,
parsley, green pepper,
turmeric and salt. Bring to
boil. Place fish steaks in pan
in one layer. Do not overlap.
Any remaining steaks can be
cooked in a second batch in
the same liquid.
Cook about 7 minutes on
each side, turning gently so
fish doesn't flake (or cover pan
and simmer fish for 12 to 15
minutes or until cooked).
Remove fish from pan with a
spatula and place in a deep
serving platter. Reduce liquid
in pan to about half by boil-
ing, uncovered, over medium
heat. Pour over fish steaks.
Refrigerate. Serve cold or at
room temperature. Makes 15
servings.

BRAISED VEAL
STUFFED WITH RICE,
BEEF AND PARSLEY
1 /2 cup long grain rice
% cup boiling water
2 pounds ground beef
1 cup coarsely chopped
parsley
1 teaspoon allspice
1/8 teaspoon pepper
1 teaspoon salt
5 to 6 pounds boned veal
breast or shoulder
% cup oil
3 ribs celery and leaves,
sliced
1 cup water

To make filling: Pour
enough water over the rice to
cover. Let stand at room

temperature for at least one
hour (several hours or over-
night would be better) to
remove starch and let the
grains puff up. Drain off
water. Pour the '/2 cup boiling
water over the rice and bring
to boil over high heat. Cook
rice, uncovered, until water is
absorbed. Reduce heat to
lowest setting, cover almost
completely and let sit for five
minutes stirring once or
twice. Cool completely in
refrigerator. Stir in ground
beef, parsley, allspice, pepper
and salt.
Lay veal on flat surface,
boned side up. Spread filling
over the meat and roll up,
jelly roll fashion. Tie neatly
with string to secure. Tie a
small square of foil at each
end to keep filling intact.
Heat oil in a large, heavy
saucepan. Brown veal on all
sides. Add celery and water.
Cover and simmer for 2 1/2 to
3 hours. Check often and add
a little more water if needed.
Before serving, remove
strings and foil and cut in 1/2
inch slices. Serves 10 to 12.

RICH MAN'S RICE
The meat and dried fruits
which go into this dish used
to be expensive for the
average family, thus giving it
its name.
11/2 cups rice
2 tablespoons oil
1 large onion, chopped
11/2 cups water
% cup chopped celery
2 tablespoons tomato
sauce
1 teaspoon salt
1 cup frozen peas and car-
rots, cooked and
drained
% cup raisins
1/2 to 1 cup finely chopped
chicken or turkey
Pour enough boiling water
over rice to cover. Let stand at
room temperature for at least
one hour. In a large saucepan,
heat oil and add onion. Saute
for 1 minute; do not brown.
Drain rice and add to onion
along with the 1 1/2 cups water,
celery, tomato sauce and salt.
Bring to a boil and cook until
water is absorbed. Lower
heat, cover with lid almost

Back to Top

© 2020 Regents of the University of Michigan