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89'
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a
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LIPARI SLICED
AMERICAN
CHEESE
RI
WAMPLER LONG ACRE
Lean & Lite
Turkey
L I PA
12 oz. Pkg
$ 1 •
59
$3
Per
pkg.
L
33304 W. 12 Mile (at Farmington Rd.) 489-1188
*min. 12 people
Tables • Desks
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Call
68
12 Years' Experience & Expertise in the Design
of Affordable Laminate, Lucite & Wood
Furniture
Muriel Wetsman
FRIDAY, DECEMBER 28, 1990
661-3838
I COOKING I
Savory Pies
Continued from Page 66
Pastry — blend 3-oz. cream
cheese and 2 tablespoons
water into dry ingredients.
Spinach Pastry — thaw and
squeeze dry 5-oz. ( 1/2 package)
chopped spinach. Stir into dry
ingredients and add just
enough water to make a stiff
dough.
Almond Pastry — Add 1/4
cup finely chopped almonds to
dry ingredients (use mainly
for sweet dishes.)
Note: Pastry may be tight-
ly wrapped in wax paper, then
foil, and refrigerated for 2
days or may be frozen. Thaw
for 1 hour at room temp-
erature.
CHICKEN AND
MUSHROOM PIE
3 tablespoons margarine
3 tablespoons all-purpose
flour
11/2 cups vegetable stock
1 teaspoon liquid onion
flavoring
1 /4 teaspoon minced garlic
1/8 teaspoon white
pepper
1 cup medium
mushrooms,
quartered
1 /3 cup parsley sprigs
1-1 1/4 pounds cooked
chicken, cut in bite-
size pieces
1 recipe all-purpose
shortcrust pastry,
chilled (see above)
Preheat oven to 375F. In
saucepan, melt margarine
over low heat and blend in
flour. Cook for 1 to 2 minutes
until mixture is smooth and
bubbly. Pour in vegetable
stock and bring to boil, stirr-
ing constantly. Add liquid
onion, garlic, pepper and
mushrooms. Cook 2 minutes
longer. Remove from heat and
stir in parsley and chicken.
Pour into 1 1/2-quart pie dish.
Roll out pastry about 2
inches larger than top of pie
dish. Cover filling and trim
pastry to fit. Re-roll trimm-
ings and cut in half. Roll out
one half thinly and cut into 3
long strips. Twist together to
braid. Repeat with remaining
pastry. Brush pie edge with
water and press on braids.
Brush with beaten egg. Bake
in preheated 375F oven until
filling is bubbly and pastry is
nicely browned. Serves 4 to 6.
SPINACH-SAUSAGE
PASTIES
'h pound kosher sausage
meat
1 medium potato
1 /2 small carrot
1 /4 cup frozen green peas,
thawed
1/8 teaspoon hot sauce
1 recipe spinach pastry,
chilled (see above)
In small skillet, brown
sausage meat while breaking
up with a fork. Peel and grate
potato and carrot on coarse
side of grater and add. Stir in
peas and hot sauce and cook
for 1 to 2 minutes over
medium heat. Drain off fat.
Set aside.
Roll out pastry to about
1/8-inch thick. Cut out circles
with a saucer. Place 2 table-
spoons sausage mixture in
center of each circle. Dampen
edges with water and bring
up towards center, crimping
with fingers to seal. Place on
ungreased baking sheet and
bake in preheated 375F oven
for 25 minutes or until pastry
is lightly browned. Makes 6 to
8.
BAKED LAMB
"WELLINGTON"
2 eggs
1 1 /2 pounds ground lamb
1 /2 cup matzo meal
2 green onions, chopped
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground
cinnamon
1 recipe shortcrust
pastry, chilled (see
above)
Preheat oven to 350F. In a
medium bowl, beat eggs light-
ly and set aside 1 tablespoon
for glaze. To beaten eggs in
bowl, add lamb, matzo meal,
onions, salt, pepper and cin-
namon. Mix well and form in-
to a roll as in meat loaf. Roll
pastry into an oblong, about
1/8-inch thick. Wrap around
lamb roll so that the ends of
roll are not covered with
pastry. Brush with reserved
beaten egg. Place in ungreas-
ed shallow baking dish. With
a sharp knife, make 3 to 4
slashes in pastry and bake in
preheated oven for 50 to 60
minutes until meat is cooked
and pastry is golden. Serves
4 to 6.
Note: Serve dish of
cranberry sauce on side.
Continued on Page 70