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December 15, 1989 - Image 105

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-12-15

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

plates. Top each with a dollop
of sour cream or yogurt;
sprinkle with snipped green
onions. Arrange slices of
smoked salmon along the
side. Serve with a green
salad.

VEGETABLE MELANGE
LATKES
3 eggs
21/2 cups peeled, shredded
zucchini (about 2
medium)
1 cup shredded peeled
potatoes (about 2
medium)
1 cup shredded carrot
(about 2 medium)
1 /2 cup shredded onion
(about 1 large)
1/2 cup snipped parsley
1/2 tsp. salt; 1/8 tsp. pepper
3/4 cup matzo meal
vegetable oil
Drain all vegetables very
well. In a large bowl, beat
eggs lightly. Add shredded
vegetables, parsley, salt and
pepper. Stir in matzo meal. In
a large skillet heat 2 table-
spoons of oil. Shape vegetable
mixture into small cakes, us-
ing 1-2 tablespoons mixture
for each. Fry a few at a time,
about 2 minutes each side.
Drain on paper toweling. Add
additional oil as needed.
Serve hot with poached ap-
ples if desired.
POACHED APPLES
6-8 red cooking apples;
peeled or unpeeled as
desired
3 tablespoons butter or
margarine
1/4 cup sugar
2 tablespoons apple juice,
cider, apple brandy or
water
1/4 tsp. cinnamon
1/8 tsp. nutmeg
Core apples and cut into

thin wedges. Heat butter or
margarine in a large skillet.
Add apples, sugar, apple juice,
cinnamon and nutmeg. Cover;
simmer 15 minutes. Uncover;
cook over low heat for 5
minutes or till apples are
glazed.

CHANUKAH COOKIES
1 cup butter, or Parve
margarine, softened
slightly
3/4 cup sugar
2 eggs
1 tablespoon orange juice
1 teaspoon vanilla
3% cups flour
1 slightly beaten egg white
Blue sugar
In a large mixer bowl, beat
butter or margarine with an
electric mixer on medium
speed for a minute. Add the
3/4 cup sugar; beat till fluffy.
Add eggs, orange juice and
vanilla; beat well. Stir in
flour, mixing well. Place
dough on sheet of lightly
floured waxed paper; wrap
and chill 1 hour or overnight.
On a lightly floured surface,
roll half of the dough 1/8-inch
thick. Keep remaining dough
chilled while working. Cut
out desired shapes, (dipping
cutters in flour, if necessary to
prevent sticking). Transfer
cutouts to ungreased cookie
sheets. Brush cutout lightly
with egg white and sprinkle
lightly with blue sugar.
Repeat with remaining
dough. Bake in a 350 degree
oven for 10 to 12 minutes or
until cookies are golden.
Remove and cool on wire
racks (makes 6-8 dozen).
Blue sugar: In a shaker jar,
combine 1/2 cup sugar and 2
drops blue food coloring
Shake well ❑

Jewish Telegraphic Agency, 1989

Turkey's Turn

Nowadays, turkey isn't just
a Thanksgiving tradition.
Turkey is becoming a year-
round favorite, available now
in turkey parts and in ground
turkey besides the regular
bird everyone is used to.
Here are three recipes.

TURKEY AND PEPPERS
This is a quick meal made
from turkey or chicken
breasts served over rice.
oil
1 and Y2 lb. turkey breast,
cut into chunks
1 medium red pepper, cut
into strips
1 medium green pepper,
cut into strips

1 cup pineapple chunks
with juice
1 /3 cup soy sauce
1 /4 cup water
Brown turkey and peppers
in oil. Add remaining ingre-
dients. Simmer, covered, on
low heat until turkey is
tender (about 40 minutes).
Add water if necessary. Serves
5.

TURKEY IN
"CREAM-PUFF" SHELLS
Leftover turkey can be used
to make an elegant first
course for the following Fri-
day night Shabbat dinner.
1 medium onion, diced

. .... .

.............

.

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THE DETROIT JEWISH NEWS

105

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