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April 06, 1990 - Image 86

Resource type:
Text
Publication:
The Detroit Jewish News, 1990-04-06

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

COOKING

t Generations

t Minutes

WOW
quality kos
selections, Bartenura, Gamla
"---„
and Baron Herzog wines

have all been awarded gold
medals and have been rated
and recommended by America's
most revered wine
critics. And, of
course, Kedem's
New York State
Concord is the
wine that's not
just special... but a
LIVING TRADITION.
So take a few minutes.
Visit your local wine
merchant, and get to
know the Herzog Family.
After all, you couldn't pick
a better time—or wine.

116.1
Sucr.rmal

••••70 ,



t

BARON HERZOG/CALIFORNIA.
BARTENURA/ITALY.
M&G SELECTIONS/FRANCE.
GAMLA/GOLAN HEIGHTS, ISRAEL,
AND NEW YORK'S OWN, KEDEM SELECTIONS.

PRE SEASON SALE

Newport P.V.C.
4 Chairs
37 x 54 Oval Table

BABY FOOD
THAT'S GOOD
FOR YOUR BABY

$49995

(2 colors available)

Delta Chair

White leather on white frame
or black leather on chrome frame

Sitting Pretty

Handmade - Steamed
FROZEN to stay fresh

Call 421-0085

Evergreen Plaza 19747 W 12 Mile, Southfield 552-8850

for a store near you

HRS: Mon.-Sat. 10-6 • Thurs. 10-7

home delivery available

• MEMBER
M.T.E.
• VISA, M.C.
• CORPORATE
RATES AND
BILLING

N ov

"HOME OF THE
SUPERCRUISER"
SERVING ALL OF
SOUTHEASTERN
MICHIGAN

• Reserve earl for PROM and WEDDING season •

2 5 % OFF

ALL PRE-WEDDING
FUNCTIONS

When you reserve any one of our
limousines for your wedding
*Certain restrictions apply

88

FRIDAY, APRIL 6, 1990

J. R. LIMOSINE

SERVICE

24 hour short notice service

(313) 477-1630

. CONCERTITHEATERI
SPORTING EVENT THEATER

STRETCH LIMO $ 160
SUPERCRUISER $ 220

'certain restrictions apply

The Seders

Continued from preceding page

1 large carrot, scraped and
sliced
2 stalks celery, cut in 3-inch
lengths
1 bulb fennel, cut in
chunks
4 cups water
2 cups apple juice
1 cup dry white wine
Preheat oven to 375
degrees. Place turkey in large
roasting pan. Sprinkle cavity
with salt and pepper and stuff
with carrot, celery and fennel.
In large bowl, mix together
remaining ingredients and
pour over turkey in roasting
pan. Roast in preheated oven
for 4 hours or until cooked (in-
sert skewer into thigh and
juices should run clear). Baste
often. Serves 12 to 14.
Note: If browning too quick-
ly, cover lightly with foil.
Also, this cooking liquid is
very flavorful. Pass some as
gravy and use the rest for a
soup base.

PARSNIP FRITTERS

4 large parsnips (about
11/2 pounds), peeled
and sliced
boiling water
4 eggs
3 tablespoons melted
margarine
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup green onions,
chopped
2/3 cup potato starch
1 cup matzah meal
oil for frying
Place parsnips in medium
saucepan with about 2 cups
boiling water. Cook for 10
minutes or until tender.
Drain well, mash and cool
slightly. Turn into a bowl and
add eggs, margarine, sugar,
salt, pepper and onions. Mix
well. Stir in potato starch and
matzah meal. Mixture should
be stiff enough to drop from a
spoon. Add a little extra
matzah meal if needed. Pour
enough oil into a large skillet
to about Y4 inch deep. Drop
tablespoonfuls mixture into
hot oil. Cook on both sides for
3 to 4 minutes until cooked
and nicely browned. Serves 8
to 10.

APPLE-WALNUT KUGEL
6 matzot
4 eggs
1/2 cup sugar
2 apples, unpeeled, cored
and thinly sliced
1 cup walnuts, coarsely
chopped
1 teaspoon ground
cinnamon
1 teaspoon ground
ginger
2 tablespoons margarine
1/3 cup fruit preserves
(such as apricot),
melted

Preheat oven to 350
degrees. Grease an 8x8x2
inch baking dish. Soak mat-
zot until soft. Squeeze as
much water out as possible.
Place in a bowl and add eggs,
sugar, apples, walnuts, cin-
namon and ginger. Mix well
and pour into prepared bak-
ing dish. Dot with margarine
and bake in preheated oven
for 45 minutes or until cook-
ed in center. Brush with
melted preserves to glaze.
Serve warm.
Note: Make up to 3 days
ahead and reheat, covered, in
350F oven for 20 to 30 min-
utes.

LEMON PUFFS

1 cup water
1/2 cup oil
1 cup matzah cake meal
4 eggs
Filling:
juice and grated rind of
1 1/2 lemons
3 eggs
3/4 cup sugar
4 tablespoons margarine,
melted
2 ozs chocolate, melted

Prepare puffs: Preheat oven
to 450 degrees. Lightly grease
a large baking sheet. In a
medium-sized saucepan,
bring water and oil to a boil.
Remove pan from heat and
add matzah cake meal. Stir
briskly with wooden spoon,
until smooth and blended.
Add eggs, one at a time,
beating well after each addi-
tion. Drop rounded tables-
poonfuls of dough onto
prepared baking sheet, about
2 inches apart. Bake in
preheated oven for 10
minutes. Lower heat to 400
degrees and bake 15 to 20
minutes longer until puffed
and nicely browned. Cool
completely before storing.
Prepare filling: Pour lemon
juice and rind, eggs and sugar
into blender jar. Whirl for 8 to
10 seconds. With motor and
cover on, pour melted margar-
ine through opening in cover.
Transfer mixture into sauce-
pan and cook over medium
heat until thick, stirring con-
stantly. Cool.
To assemble: Break open
each puff and remove any
damp dough. Fill with lemon
filling, replace top. Drizzle
with melted chocolate. Makes
10 to 12 puffs.



© 1990 Ethel G. Hofman. All
Rights Reserved.

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