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December 14, 1990 - Image 86

Resource type:
Text
Publication:
The Detroit Jewish News, 1990-12-14

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

I COOKING I

WE WILL BE OPEN XMAS DAY 7 a.m.-11p.m.

WE ACCEPT ALL BULK FOOD
STORE COUPONS

OPEN EVERYDAY 7 a.m. to 11 p.m.

WEST BLOOMFIELD
STORE ONLY
FRESH BAKED
MUFFINS

tot, SAVE
Nr s i e k

"IN

BUY THREE
GET ONE

WEST BLOOMFIELD STORE ONLY

ROSEN'S

GOOD
ONLY AT
WEST BLOOMFIELD
STORE

im

'ft" REDUCED CALORIE BREAD

69 4

6698 ORCHARD LAKE RD.
West Bloomfield Plaza

737.1610

K

FREE!
Limit 2 FREE

Expires 12-22-90 JN

PARVE '

AMERICAN BULK
FOOD COUPON

• Expires 12-22-90 • JN

:111111111 WO 'mt.

WEST BLOOMFIELD STORE ONLY

At

Kosher Cooking
Goes High Tech

•FAT-FREE • OAT BRAN
•SUCROSE-FREE • HEALTHY



ANN RASKAS



WEST BLOOMFIELD STORE ONLY

I 1 GOLD RAISINS;
I LOW CALORIE
CANDY
I
ia
ALL FLAVORS

W*

Ir *7/2
4elpe

ira

I



$ 1 ■

99°

99

DAIRY
Limit 2 lbs. • Expires 12-22-90 •
Limit
AMERICAN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

CALIFORNIA

Jr\_11,

WEST BLOOMFIELD STORE ONLY

=I

WALNUTS
HALVES & PIECES

$ 1.99

• QUICK
COOKING

$4.99,,

WEST BLOOMFIELD STORE ONLY

EXTRA FANCY

I
$3.49.;

I

JNor

• Limit 2 lbs. ••res 12-22-90 • JN
AMERICAN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

I

oz. ba9
Limit 3 Bags • Expires 12-22-90 • JN jor

AMERICAN BULK FOOD COUPON

11E W S
• NO SALT

• SALT

HI CHI'S 1.1 )
TORTILLA CHIPS

994 11

I
I

AMERICAN BULK FOOD COUPON_

WEST BLOOMFIELD STORE ONLY

El-

lb.

• Limit 2 lbs. • Expires 12-22-90 • JN

DRIED CHERRIES

Limit 2 lbs. • Expires 12-22-90 •
AMERICAN BULK FOOD COUPON

OATS' ROLLED!

39 4

lb.

• Expires 12-22-90 • JNI
• Limit 2 lbs.
AMERICAN BULK FOOD COUPON
1.1 in WEST BLOOMFIELD STORE ONLY me%

I

lb. 1 1

• Limit 2 lbs. • Expires 12-22-90 • JN
AMERICAN BULK FOOD COUPON

I
I

' s
M & M
• PEANUT I

• PLAIN

$1.99

• • Limit 2 lbs. • Expires 12-22-90 • JN
AMERICAN BULK FOOD COUPON

BAGEL DELI & PRODUCE CO.

6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666

OPEN MON. THRU SAT. 9 TO 6

SUNDAY 8 TO 3

THE FINEST SMOKED FISH & DELI TRAYS
EAT SMOKED FISH - LIVE BETTER.

HANDOUT NOVA LOX

Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354-6060

86

FRIDAY, DECEMBER 14, 1990

Hi-Tech Jewish Cooking
Recipes For The Microwave,
Processor, Blender, And Crock
Pot, by Bonne Rae London,
was published recently. The
378 - page hardcover book fea-
tures a collection of more
than 500 traditional and
gourmet recipes adapted to
conform with kosher prac-
tices. Conventional cooking
instructions are given for
those who may not have all of
these appliances.
There are kosher versions of
dozens of dishes such as:
quiche, crepes, chili and spe-
cial pizzas. In addition to
modified classic French and
Italian recipes that conform
with dietary laws, there are
fool-proof recipes for all the

traditional Jewish favorites
including kugels, knishes,
cholent, tzimmes, blintzes,
stuffed cabbage, gefilte fish,
challah and more.
Bonne Rae London has in-
troduced both hi-tech Jewish
cooking and the dietary laws
to thousands of people
through her position as senior
instructor and cooking expert
for a leading microwave oven
company. She has also devel-
oped recipes and food enter-
taining ideas for several
national food producers.
Bonne Rae London lives in
California.
The book is available from
its publishers, Shapolsky
Publishers, 136 West 22nd
St., New York, N.Y. 10011; or
call 1-800-288-8889.
Following is a sampling of
recipes from the book.

VEGETARIAN PATTIES
PAREVE
4 eggs
1 (10-oz)/(283 grams)
package frozen
vegetables (corn,
peas, peas and
carrots, mixed
vegetables, etc.)
1 cup/250 ml pareve
bread crumbs or
matzah meal
1 /2 cup/125 ml onion,
finely chopped
1 /4 cup/50 ml celery, finely
chopped
1 /2 tsp/2 ml garlic powder
2 Tbsp/25 ml parsley
Salt and pepper to taste
4 Tbsp or more/50 ml oil
Blender Directions: Break
eggs into blender goblet and
blend on low to mix. Add fro-
zen vegetables (yes, frozen!)
and blend on low until finely
chopped, stopping the blend-
er to stir contents with a rub-
ber scraper as needed. Pour
mixture into a serving bowl
and add remaining ingredi-

ents, mixing until mixture
forms a very thick batter. Fry
by tablespoonfuls in oil until
golden brown on both sides.
Yield: 4 servings.

STEAMED RED
SNAPPER ORIENTAL
STYLE
1 whole red snapper
1 Tbsp/15 ml sherry
1 tsp/5 nil peanut oil
2 Tbsp/25 ml soy sauce
1 /2 tsp/2 ml sugar
1 /2 tsp/2 ml salt
1 tsp/5 ml ground ginger
1 green onion, sliced
diagonally
10 small mushrooms,
sliced
Boiling water
(for Conventional
Directions)

Microwave Directions:
Select a glass baking dish
that is shallow but large
enough to hold the whole fish
comfortably. If necessary, cut
fish in half to fit into dish.
Rinse fish and set aside. In
baking dish combine remain-
ing ingredients. Cover with
plastic wrap and cook on high
setting until marinade is hot
and vegetables are tender,
about 2 minutes. Place fish in
baking dish and spoon some
of the marinade on top. Cover
with plastic wrap. Calculate
cooking time based on 5 min-
utes per pound (500 grams)
for fish. Cook fish for half of
the cooking time. Carefully
turn fish and finish cooking.
Conventional Directions:
Place fish in baking dish.
Pour marinade over fish. Put
baking dish with the fish in-
to a larger pot or roasting pan
that has a cover (baking dish
may be placed on a rack in-
side larger pan). Pour boiling
water into larger pan to a
depth of about 1 inch. Cover
tightly and steam on top of
stove, about 30 minutes for a
2 1/2-lb (1-kilo) fish, 15 minutes
for a 1-lb (500-gram) fish.
Serve immediately. Yield:
Allow 1/2 lb (250 grams) per
serving.

ISRAELI CHICKEN
FLEISHIG
21/2- to 3-lb/1 kilo fryer,
cut up
1 tsp/5 ml garlic powder

Continued on Page 88

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