COOKING 1 4 4 All About Konkel Monekl, Other Cold Comforts ETHEL G. HOFMAN Special to The Jewish News • S "" CHEESE 6 BUNTZES MIMED KOSH F or a new twist on atrad tlonaifavorite lintz Delight. Made With FIeisehmann . s Margar i ne . Bran d Fleischmann's Egg Beaters . eCtameal and G° or :ide CheeseBlintzes.-1- t's aperf A nd. simply wonderful for brunch Golden an d Fleischtnann's....together waVe got - lathe blintz one BLINTZ DELIGHT Makes 6 servings 2 — packages of 6 Golden Cheese Blintzes • ) or 1/2 cup) Fleischmann's Margarine (defrosted 1/4 lb. stick • 1 —8 oz. Package Fleischmann's Egg Beaters • 11/2 cup light sour cream • 1 teaspoon vanilla • • 1/4 cup sugar Place blintzes with f old down in one layer and in a arine 2 quart casserole dish. Melt marg blend with 0 ingredients and pour over at 350 ° . blintzes. Bake 45 minutes t's 198.8 Nabisco Braiids. 1 5C ,,,,,, : Fleischmann, Fleischmaaa MANUFACTURER COUPON I EXPIRES OCTOBER 31. 1990.1 SAVE 15C When you buy any package of Fleischmann's Margarine 839471 RETAILER: One coupon per purchase of prod- uct indicated. Any other use constitutes fraud. Consumer to pay sales tax. Void if copied. transferred, prohibited, taxed or restricted. Good only in U.S.A.. A.P.O.s and F.P.O.s. We will reimburse you for face value plus 8e han- dling, provided you and the consumer have complied with the offer terms. Cash value 1/209. NABISCO BRANDS. INC., CMS DEPT. 13130. 1 FAWCETT DRIVE. DEL RIO. TX 78840. 5 29000 41015 NO HASSLE SALE 30% 50% Off Saturday, Nov. 18, 10-4 pm UPTOWN SALE HOLIDAY HOURS: Fri. Nov:24 — 10-6 Sat. Nov. 25 — 10-3 KINGSLEY INN N. Woodward at Long Lake Rd., BLoomfield Hills LYNN PORTNOY 440 E Congress • Detroit, 48226 88 FRIDAY, NOVEMBER 17, 1989 964-0339 cratchy throat, stuffy nose and teary eyes. Sound familiar? This year, a virulent virus has overtaken us unsuspect- ing mortals even earlier than usual. The cure is the same as last year, and all the years before — rest, aspirin, liquids and "call me in the morning." The problem is that with almost everybody working outside the home, the recom- mended wonderful body-and soul-warming liquids are apt to be the canned kind. Thus, my last bout of the "crud," I discovered that for the same amount of time it takes to open a can, dilute and heat, it's just as fast to mix three or four simple in- _ gredients for "homemade." For example, while you're tucked in bed sipping on that old Russian cure, Konkel Monkel (made in 3 minutes or less, in the microwave), a big pot of chicken broth can be simmering on the stove. The whole - procedure, Konkel Monkel and chicken broth, should take no more than 15 minutes. Ingredients for chicken broth are versatile, and should be dictated by what the refrigerator and freezer can produce at a moment's notice. Ingredients really don't have to be measured and you shouldn't have to make a trip to the super- market. At this time of year, though, it's a good idea to keep a few chickens or chicken parts in the freezer. If you have to use frozen chickens — no problem; and if there's only one carrot and a rib of celery on hand, that's okay, too. Mass them all into a big pot, cover with plenty of cold water and a dash of salt. Bring to simmer over med- ium heat, skim and, the most important part, let it cook and draw the strength from the meat and bones for 3-4 hours. Any chicken parts may be used and just about any flavorful root vegetable. If you're ambitious, add a bay- leaf and a few black pepper- corns, or 1/2 teaspoon pickling spice, if you have it. Prepartation time for this broth is less than 10 minutes (most of that time is taken up with removing wrappings), and it cooks while you rest. Any leftover broth may be frozen in family-sized con- tainers, or for one or two servings. Soups are not the only li- quid comfort that can be fast- - prepared at home. Hot drinks and toddies use simple and .basic ingredients. Make a night's supply and keep in a thermos container by the bed- side to sip as needed;Alcohol is used in toddies so check with your doctor before imbib- ing; alcohol does not mix well with some medications. The recipes below are mere- ly a guide. It's important that the final result tastes so delicious that you feel the goodness permeating body and soul. So if you prefer a lit- tle more brandy, honey or seasonings, go ahead — add it. VERY EASY CHICKEN BROTH _ 3-3% pounds chicken, frozen or thawed, roaster, broiler or parts 8-10 cups cold water 1 tablespoon salt 1 large carrot, scraped and cut coarsely 1 rib celery, scraped and cut coarsely 1 onion, peeled and cut in chunks Bay leaf, peppercorns (optional) chopped fresh parsley (optional) Place all ingredients in a large, heavy saucepan. Bring to boil over medium heat. Skim off any foam and discard. Cover and simmer slowly for 3 to 4 hours. Cool. Remove chicken meat from bones and shred with fingers. Reheat as needed. Season to taste and serve by the cupful garnished with parsley (op- tional). Makes about 10 cups. 4