!COOKING I
BAGEL DELI & PRODUCE CO.
851.9666
6088 W. MAPLE AT FARMINGTON RD.
EAT SMOKED FISH - LIVE BETTER
F R EE
HAND CUT NOVA LOX
BUY / 1 2 LB. OR MORE
GET 'Xi LB.
FREE
FRESH SMOKED
BUMBLE BEE
SMOKED
LARGE
WHITEFISH
TUNA
SABLE NOSH
TAILS
$ 4 99 lb.
WATER OR OIL
$1 25
can
LIMIT 6
$ 1 99 lb.
2 LB. LIMIT
MARCH 16.17-18 SPECIALS 3 DAYS ONLY
Empire Kosher's uniquely delicious
Barbecue Poultry has become a
holiday tradition! It's the very
best, all-natural poultry,
pre-cooked to perfection in a
special blend of herbs and
spices, ready to heat, serve and
enjoy! Make every meal a
festive one with delightfully
convenient Empire Kosher
Special Passover
Barbecue!
Designation Required
Barbecue Chicken
Fresh or frozen, only whole barbecue chickens in
wrapping are available Kosher for Passover.
Barbecue Turkey
Fresh or frozen, only whole barbecue turkeys in
wrapping are available Kosher for Passover.
JEWEL KOSHER CATERING
NOW ACCEPTING ORDERS
FOR PASSOVER
04
fir
-
411I ■
-
.
.
10 "
CHICKEN SPECIAL DINNERS
•
Call Phillip Tewel 661-4050
or
968-1200
Supervised by the Council of Orthodox Rabbis
92
FRIDAY, MARCH 16, 1990
Emerald Isle
Continued from Page 90
water. Cook in deep kettle
over moderate heat 1 hour.
Add vegetables, cover and
cook 35 to 45 minutes. Test
meat for tenderness, and if
necessary, continue cooking
10 to 15 minutes longer until
meat is tender. Melt shorten-
ing in a saucepan and brown
the flour, stirring constantly.
Stir in 1 cup of the sauce from
kettle and cook 5 minutes.
Add to the cooked corned beef
and vegetables and shake the
pot gently to distribute even-
ly. Cook 5 minutes. Serve hot.
Serves 4 to 6.
SWEET-SOUR BRISKET
AND SAUERKRAUT
3 pounds brisket of beef
or shoulder cut
3 pounds sauerkraut
1 onion, diced
1 cup cider vinegar
% cup brown sugar
1 teaspoon caraway seed
Parsley for garnish
Sear meat in a heavy pot or
Dutch oven. Cover with
sauerkraut, add all ingred-
ients except parsley. The
vinegar should come half way
up the cut of meat. Cover.
Preheat oven to 375 degrees.
Reduce heat to 325 degrees
and bake 45 minutes before
basting. Continue oven heat
at 325 degrees allowing a
total cooking time of 1 1/2
hours. There should be
enough gravy in the pot, but
hot water may be added if
desired, and thickening of
browned flour stirred with
some of the water before
adding. Cook on top of stove
10 minutes if thickening is
added. Slice meat, arrange on
a heated serving platter and
mound up the sauerkraut
around it. Garnish with
parsley. Serve with baked
potatoes. Serves 6.
SWEET-SOUR BEEF
AND CABBAGE
2% to 3 pounds brisket of
beef or short ribs
2 pounds cabbage,
shredded or chopped
1 teaspoon salt
1 onion, diced fine
3 /4 cup vinegar
% cup brown sugar
% cup seeded raisins
2 tablespoons cracker
crumbs or flour
2 tablespoons vegetable
shortening
Sear meat in pot in which
it is to be cooked, over mod-
erate heat. Sprinkle cabbage
with salt. Let stand while
preparing onion. Squeeze out
liquid from cabbage, add
onion and stir into the pot,
moving seared meat to one
side. When cabbage and onion
are lightly browned, add the
remaining ingredients except
crumbs or flour and shorten-
ing. Cover pot and cook over
reduced heat 1 hour. Lift
cover and turn meat. If addi-
tional liquid is needed add 1/4
cup of boiling water at a time.
The cabbage should be light
brown and the meat beginn-
ing to be tender when pierc-
ed with a fork. Reduce heat
and simmer 45 minutes
longer. Thicken with crumbs
or browned flour and shorten-
ing 10 minutes before serving
time. Serves 5 to 6.
POT AU FEU
4 pounds of brisket
6 quarts water
1 /2 teaspoon salt
% small cabbage, cut into
wedges
3 leeks, cut into 2 inch
pieces
2 carrots, cut into 2 inch
pieces
1 onion stuck with 3
cloves
1 parsnip, cut into 2 inch
pieces
1 turnip, cut, into 2 inch
pieces
bouquet garni:
2 spigs parsley
1 /4 teaspoon thyme
1 bay leaf
1 teaspoon peppercorns
Combine all ingredients
and cook 3 hours, skimming
when necessary.
There are several ways to
serve this classic French
boiled beef dinner.
One may strain the broth
and serve it as a soup course
with croutons or with a crusty
French bread. Follow this
with the meat arranged in
the center of a platter sur-
rounded by vegetable bou-
quets.
One may also serve a meal
in a dish. Place a toast round
in an individual soup bowl,
and then add the broth, the
meat cut into chunks and a
complete selection of the
vegetables.
To serve as Petite Marmite,
place a selection of meat and
vegetables and some beef
broth in individual casseroles.
Cover with a thin slice of
toast which has been spread
with a paste made of 4 ounces
of tofu, 2 egg yolks, 1/4 tea-
spoon garlic salt, 1 tablespoon
oil. Bake in a 375 degree oven
until golden. ❑