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Quality Kosher Catering

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Paul G. Kohn

Continued from Page 86

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88

FRIDAY, FEBRUARY 23, 1990

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THE JEWISH NEWS

""diet-ready" kitchen, and
suggests weight-loss menus.

She explains that flavorful
low-fat recipes are possible
because the microwave
doesn't need fat to cook, and
the flavors of fruits cooked in
the microwave are so intense
that they don't need
sweetening.
Choose from a variety of
recipes for soups, salads,
vegetables, fish and chicken
including Kafka's recipes for
Quick Beef Stew, Green Risot-
to, Goulash Soup, Pumpkin
Muffins and Strawberry
Bavarian.
Not all of the recipes are
designed for the microwave
because some foods — like
breads and desserts — cook
better in a conventional oven.
Mrs. Kafka is the author of
Microwave Gourmet, Food for
Friends and American Food
and California Wine. She is a
columnist, restaurant and
food consultant.

SKINNY CHILI
Chili is a great South-
western classic. Here is a
recipe that has all the
traditional flavor, but cuts the
fat and cholesterol to a mini-
mum. Serve with cooked
beans or baked potatoes.

• 1/2 pound red bell pepper,
stemmed, seeded and
deribbed
• 1/2 pound yellow onions,
peeled and cut into 2-inch
chunks
• 2 cloves garlic, smashed
and peeled
• 1 pound lean ground beef
• 2 teaspoons ground cumin
• 2 teaspoons oregano
• 1 tablespoon chili powder
• 1/4 teaspoon hot red pepper
sauce
• 1/2 teaspoon kosher salt,
optional
• 2 teaspoons cider vinegar
• Freshly ground pepper, to
taste

Finely chop pepper, onion
and garlic in the food
processor. Scrape into a 13- by
10- by 2-inch oval microwave-
safe dish. Stir in tomatoes,
breaking up any whole toma-
toes. Cover tightly with mic-
rowave plastic wrap. Cook on
high (100 percent power) for 9
minutes in a 650- to 700- watt
oven. Prick plastic to release
steam.
Remove from oven. Uncover
carefully. Stir in beef and
remaining ingredients except
vinegar and black pepper.
Cover tightly with microwave
plastic wrap. Cook on high
(100 percent power) for 5
minutes. Prick plastic.
Remove from oven and
uncover. Stir in vinegar and
pepper to taste. Stir well,
breaking up any large chunks
of beef. ❑

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