COOKING I
Buffet
Continued from Page 72
2 cups raw cauliflower
buds
3 cups sliced carrots
1 can artichoke hearts,
drained
1 pint cherry tomatoes
1 1-lb. can whole green
beans, drained
Combine oil, vinegar, sugar,
salt, tabasco, dill, parsley and
chives; mix until thoroughly
blended. Pour over vegetables
and marinate in the
refrigerator- overnight. This
vegetable dish improves with
age and will keep several days
in the refrigerator. Serve
heaped high on a platter.
TUNA SALAD
2 7% oz. cans white tuna,
well drained and
flaked
2 medium sized tomatoes,
cut into wedges
% head luttuce, broken
into small pieces
% lb. fresh mushrooms,
sliced
% lb. Muenster or other
cheese cut into 1-inch
cubes
% tablespoons capers,
drained; (optional)
Assemble all ingredients in
a large salad bowl. Chill. Pour
on vinaigrette dressing and
toss lightly just before
serving.
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RETAILER. To redeem this coupon, mail to Presto Food
Products, P.O. Box 9510, Newport Beach, CA 92658. You will be
paid face value plus 7c handling. Invoices proving purchase of
sufficient stock to cover coupons must be shown upon request.
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paid face value plus 70 handling. Invoices proving purchase of
sufficient stock to cover coupons must be shown upon request.
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Let
Your
Words
Do
The
Talking in THE JEWISH NEWS
Call the Jewish News Advertising Dept.
354-6060
NOODLE KUGEL
1 /4 cup butter, melted
3 /4 cup dark brown sugar
1 cup chopped pecans
1 16-oz. package medium
noodles
4 eggs, beaten
1/2 teaspoon cinnamon
% cup sugar
1 cup sour cream
1 3-ounce package cream
cheese, softened
Spray a bundt pan with
non-stick spray. Pour Y4 cup
melted butter into the pan.
Sprinkle brown sugar evenly
over the butter. Sprinkle nuts
over the brown sugar. Cook
noodles as directed on the
package and drain. In a large
bowl, mix together eggs, cin-
namon, sugar, sour cream and
cream cheese. Add noodles
and mix thoroughly. Pour in-
to bundt pan and bake in a
250 degree oven for 1 hour or
until golden brown. Remove
from oven, invert onto plate.
Serve warm or at room
temperature.
❑
74. FRIDAY, SEPTEMBER 22, 1989
I
4
4
1
11
1
-■
Vinaigrette Dressing:
% cup olive oil
3 tablespoons red wine
vinegar
1 teaspoon sugar; dash of
salt
1 clove garlic, minced
pinch of oregano
Combine all ingredients in
a jar and chill overnight.
Shake well before using.
•
CREATE VIDEO
PRODUCTIONS
•
-411.4
I
I
do.