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Empire Kosher Featured Food of theWeek...
All natural. All taste. All tenderness.
Nothing else... Absolutely Nothing.
Empire Kosher all-naturally grown turkeys
are simply the best in eating, whatever the
season! Moist and tender, Empire Kosher
turkeys are raised with extra time and care, a
difference you can taste in every delicious
bite.
Low in fat and cholesterol, Empire Kosher
turkey is the great-tasting choice for healthy,
hearty meals!
1-800-EMPIRE-4
The Most Trusted Name in Kosher Poultry
1989
Empire
SUPERIOR
FISH Co.
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For Your Love and YE!
Coldwater Australian
LOBSTER TAILS
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Alaskan King
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SUPERIOR FISH CO.
2
House of Quality
11 Mile
Serving Metropolitan Detroit for Over 40 Years
FREE Recipes
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SOFTWARE ALWAYS DISCOUNTED 30%
SY DRAFT, INC.
LINCOLN CENTER
26130 Greenfield, Oak Park
66
FRIDAY, FEBRUARY 9, 1990
Continued from Page 64
for 25 minutes at 375 degrees.
Serves 4 to 5.
Defrosting Tips
Defrost in the refrigerator, leaving the outer
wrapping on, for 24 hours for every 5 pounds of
turkey, or about 5 hours per pound. A 10 pound
turkey requires about 48 hours to defrost properly.
Cooking Hints
Roast whole turkey for 20 minutes per pound in
a 325 degree oven. Let stand for about 15 minutes
before serving.
New Zealand
Fish
968-2620
Etta was weird. Kept plastic
on her living room fur-
niture. She should have
bought her sofa at Newton.
She would've enjoyed an
exclusive fabric warranty.
And Aunt Etta was certain-
ly one to enjoy life.
Newton Furniture
Livonia, Novi, Ann Arbor, Sterling Hts.
FISH PATTIES
Serve with creamed spin-
ach, garlic bread and a to-
mato salad.
1 lb. fillet of cod or
haddock
1 large potato
1 medium onion
2 eggs
1/2 cup matza meal
1 clove pepper
black pepper to taste
oil
Put fish into food processor.
Use the sharp blade. Chop.
Remove. Then chop potato
and onion. Mix in matza meal
and garlic pepper. Then add
fish, mixing it all together.
Form into patties. Fry in hot
oil. Serves 5 to 6.
PIZZA WITH
SMOKED FISH
The amount of smoked fish
to purchase depends on
whether it is a fillet or with
head and bones, which doub-
les the weight. Smoked whit-
ing, white fish or trout can be
used. Frozen spinach is speci-
fied because all its moisture
can be squeezed out once it is
thawed.
1 tablespoon olive oil
6 ounces fresh mushrooms,
sliced
zucchini,
pound
1/2
shredded
8 ounces smoked fish, flak-
ed (about 2 cups)
Juice of 1 lime
Salt and pepper to taste
11/2 cups part-skim milk
ricotta
One 10-ounce package
frozen spinach, thawed
and squeezed dry
6 scallions, coarsely
chopped
2 cloves garlic, sliced
1 recipe pizza dough, or 1
pound frozen bread
dough (thawed)
6 ounces low-fat mozzarella
cheese, shredded
Preheat oven to 450 degrees
F. Heat 1 tablespoon of oil in
skillet. Add mushrooms and
zucchini. Cover and simmer
over medium heat for 5 min-
utes. Uncover. Cook over high
heat to evaporate any liquid
the vegetables may have ren-
dered. •
Meanwhile, taste the
smoked fish. If it is especial-
ly salty, be sparing with salt
in the rest of the recipe. Put
smoked fish in a medium-
sized bowl. Add lime juice and
a little pepper. Mix with your
hands to moisten all surfaces
of fish. Put aside.
If ricotta seems especially
moist, put it in a strainer to
drain a little. Coarsely chop
spinach and put into the bowl
of a food processor. Add ricot-
ta, scallions and garlic. Use
the on-off switch a few times
to chop the mixture, then pro-
cess until fairly smooth.
Oil a 14-inch pizza pan.
Place dough on it and, with
oiled hands, spread the dough
to cover the surface of the
pan. Spread spinach-ricotta
mixture over the dough. A
wet spatula works well for
this.
Mix cooked vegetables with
the smoked fish and season
with salt and pepper to taste.
Next, make a layer of this
mixture over the spinach and
ricotta. Finally scatter on
mozzarella. Bake for 15
minutes. Let pizza rest for 2
or 3 minutes before cutting it
into wedges. Let pizza rest for
2 or 3 minutes before cutting
it into wedges. Makes one
14-inch pizza.
PIZZA DOUGH
2 cups all-purpose flour
1 package dry yeast (2
teaspoons)
1 /4 teaspoon salt
3 4 cup water
1 tablespoon olive oil
Put the flour, yeast and salt
in the container of a food pro-
cessor and pulse a few times
to aerate the flour. Mean-
while, heat water to 120 de-
grees or use very hot tap
water. Add olive oil to heated
water, and pour into the pro-
cessor with the motor run-
ning. Stop the motor when
mixture forms a ball. Oil a
mixing bowl and drop dough
into it. Cover and place in a
warm spot to rise for about 1
hour or until doubled in bulk.
Pull dough onto a floured
board. Knead for 1 minute,
and shape into a ball.
Oil a 12 or 14-inch pizza
pan. Place dough on it, and
with oiled hands, spread
dough to cover the surface of
pan. A 12-inch pan will have
a baked crust of almost half
an inch thick; a 14-inch pan
will have a thin crust. Top
with garnishes and bake for
10 to 15 minutes or until
crust is crisp and the topping
is piping hot.
Note: Fast-rising yeasts
may also be used. The rising
time will be cut in half, about
30 minutes. An extra crunch
can be added to the pizza
dough by adding 1 tablespoon
of cornmeal to the dough
before the final kneading.
After greasing the pizza pan,
sprinkle with a little corn-
meal, then proceed with stret-
ching the dough.
For super-fast pizza dough,
buy frozen bread dough and
keep in the freezer. The usual
package contains two 1-pound
loaves, enough for a 14-inch
pizza.
❑