COOKING l'immimminim•mmiwu BAGEL DELI & PRODUCE CO. 6088 W. MAPLE AT FARMINGTON RD. • 851.9666 EAT SMOKED FISH—LIVE BETTER F R E E New Book Features Jewish Cooking HAND CUT NOVA LOX BUY / 1 2 LB. OR MORE GET 'A LB. FREE BUMBLE BEE FRESH SMOKED LARGE WHITE FISH $599 SMOKED TUNA SOLID WHITE MEAT /81-i R WATER lb. 1 OIL 25 SABLE NOSH TAILS $ 1 LIMIT 99 lb. 3 can LIMIT 6 FINEST SMOKED FISH & DELI TRAYS WE SPECIALIZE IN HANDCUT NOVA LOX ................ • We Carry Motor. City Muffins ORCHARD 12 PLAZA MO ORCHARD LAKE RD. AT 12 ALE 553-2165 TURKISH APRICOTS GOLDEN RAISINS Exp. 11/9/90 99C,b. GLAZED CHERRIES $ 1.99 lb. Exp. 11/9/90 Exp. 11/9/90 Exp. 11/9/90 DELUXE MIXED NUTS WHOLE POPPYSEEDS 10 Coupon Coupon $1.49.. S2.99. Exp. 11/9/90 RED Cr GREEN CALIFORNIA PISTACHIOS Exp. 11/9/90 $249 lb. Exp. 11/2/90 WALNUT DROWN SUGAR DICED FRUIT HALVES 0 PIECES Light CT Dark CAKE MIX $ 1.99 lb. 49Clb. 99Clb. Exp. 11/9/90 C 0 U 0 N Mon.-Sat. 9-9 Sun. 12-5 We honor all other competitor coupons Exp. 11/9/90 ON ANY PURCHASE Excluding Sole Items Expires 11/9/90 CHI CHI TORTILLA CHIPS 11 oz. bog $ 1.49 GAROTO CHOCOLATES eg. From $3 99 R $4.99 • Brazil lb. lb. Exp. 11/9/90 Coupon Coupon COFFEE LOGS HERSHEY ALMOND KISSES Low Calorie $3.89 lb $2.99 Exp. 11/9/90 10% OFF Coupon Exp. 11/9/89 Exp. 11/9/90 a 0 0 1.1/11/111 a. Expires 11/9/90 ALL FRUIT BASE DUY 2 GET 9 FREE! • Non Dairy • No Cholesterol N g • No Fat • Low Sodium • 9 Calories per ounce -mum. Advertising in The Jewish News Gets Results Place Your Ad Today, Call 354-6060 102 FRIDAY, NOVEMBER 2, 1990 lb For years, New Yorkers have savored such treats as cheese blintzes, chicken and meatball fricassee, brisket, and potato latkes from the local "Mama Leah's To Go" shops. Now, people everywhere can create her recipes with Mama Leah's Jewish Kitchen, written by Leah Loeb Fischer with Maria Polushkin Robbins, and published by Macmillan, 1990. This collection contains more than 225 authentic Jew- ish recipes, interwoven with helpful "Advice from Mama" tips and Mama Leah's first- person storytelling. A special chapter on ingredients ex- plains how to keep kosher if you wish (Mama notes that she does not use any "trayfe" ingredients in her recipes). Mama Leah covers every part of the meal, from ap- petizers and soup to bagels and desserts, as well as pro- viding a whole chapter on Passover dishes. Here is a sample of the recipes in Mama Leah's Jew- ish Kitchen: LUKSCHEN KUGEL 1 pound medium egg noodles 6 medium eggs 11/2 cups milk 1 cup cottage cheese or pot cheese 1 cup sour cream 1 /2 cup sugar 1 cup raisins (optional) 1 /2 cup brown sugar 1 /2 cup chopped walnuts or pecans 1 tablespoon cinnamon Preheat oven to 350°F. Bring a large pot of lightly salted water to a boil. Cook the noodles until just tender, then drain. While noodles are cooking, beat the eggs in a large bowl. Add milk, cheese, sour cream, white sugar, and raisins. Beat together and then add noodles. Mix well. Pour into a buttered 10- by 14-inch pan. Mix together the brown sugar, nuts, and cin- namon. Sprinkle evenly over the noodles and bake in a 350°F oven for 1 hour or un- til center seems to be firm. Cool and serve warm or at room temperature. Yield: 10 to 14 pieces. Advice from Mama: 1. A kugel is great for a snack or dessert. It reheats perfectly to make a great breakfast (and it's not bad cold with a glass of milk). And if you serve it as part of a buf- fet table at a party, it'll disap- pear in no time at all. 2. To freeze for a future oc- casion: Bake the kugel for 45 minutes, let cool, wrap well, and freeze. When ready to use, bake at 350°F for another 45 minutes and serve. BEEF AND CABBAGE STEW This recipe probably originated in Poland because of the sweet and sour taste. The use of cabbage in meat dishes of all kinds is, of course, common throughout Eastern Europe. 3 to 5 pounds brisket or 3 to 4 pounds chuck 2 teaspoons .salt Water to cover 1 large green cabbage 3 tablespoons corn oil 1 large onion, diced 3 tablespoons brown sugar 3 tablespoons red wine vinegar 1 clove garlic, crushed Cut the meat into 1-inch chunks. Place the meat into a heavy ovenproof casserole or Dutch oven, then add salt and water to cover. Cover with a tight-fitting lid and simmer for approximately 11/2 hours or until meat is almost tender. Stir occasionally and skim off any fat that rises to the surface. Meanwhile, cut cabbage in- to quarters. Remove bruised outer leaves and cut away the hard core. Shred the cabbage quarters. Heat the oil in a large frying pan. Add the onion and cook, stirring, un- til onion turns golden. Add shredded cabbage and con- tinue cooking, stirring fre- quently until cabbage begins to brown. Mix together the sugar, vinegar, and garlic. Stir into the cabbage. Preheat oven to 350°F. Add the cabbage to the meat. Stir and cover the casserole. Place in oven and continue cooking until meat is very tender, 45 minutes to 1 hour. Remove from oven and check for seasoning. If the stew is too watery, add a lit- tle flour (2 tablespoons) dis- solved in 1/4 cup cold water and cook for 5 to 10 minutes until it thickens. Yield: 6 to 8 servings. Advice from Mama: Add some peeled and quartered carrots and potatoes at the same time you add the cab- bage. These add extra flavor and variety. ❑