100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

March 15, 1991 - Image 103

Resource type:
Text
Publication:
The Detroit Jewish News, 1991-03-15

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

Each serving provides: 1
Fat; 2 Proteins; 2 1/4
Vegetables; 1 Fruit; 30 Op-
tional Calories

\Th

)

LEEK AND POTATO
FRITTATA.
Makes 4 servings
1 tablespoon plus 1
teaspoon peanut or
vegetable oil,
divided
2 cups chopped
thoroughly washed
leeks (white portion
only)
1 small garlic clove,
minced
12 ounces cooked sliced
peeled potatoes
6 eggs
3 ounces Cheddar
cheese, shredded,
divided
2 tablespoons sour
cream
Garnish: Italian (flat-
leaf) parsley sprig

Preheat oven to 350 degrees
F. In 9-inch nonstick skillet
that has a metal or removable
handle heat 2 teaspoons oil;
add leeks and garlic and cook
over medium-high heat, stir-
ring occasionally, until leeks
are tender-crisp, about 1
minute. Transfer to plate; set
aside.
Using same skillet brush
\
- remaining oil over bottom
and up sides of pan. Arrange
potato slices over bottom and
slightly up sides of pan; set
aside.
In medium mixing bowl
beat eggs; stir in leek-garlic
mixture, 1 1/2 ounces cheese,
and the sour cream. Careful-
ly pour egg mixture over
potatoes.
Cook over medium heat un-
til egg mixture is slightly set,
about 5 minutes. Sprinkle
with remaining cheese.
Transfer to oven and bake un-
til cheese is melted and eggs
are set, about 10 minutes.
To serve, transfer frittata to
serving platter and garnish
with parsley.
Each serving provides: 1
Fat; 2 1/2 Proteins; 1 Vegetable;
1 Bread; 15 Optional Calories

ALMOND-CHOCOLATE
CHIP SPONGE CAKE
Makes 8 servings
Y3 cup plus 2 teaspoons
matzah cake meal
2 teaspoons potato starch
4 eggs
1 /3 cup granulated sugar
1 ounce semisweet
chocolate chips
2 ounces chopped
almonds
2 tablespoons firmly
packed light brown
sugar
1 /2 teaspoon ground
cinnamon

awardedgold
have all been awarde
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.

H4S4

nye.

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



To send a gift of kosher wine anywhere in the U.S. and Canada please call 1 800 BE THERE (1 800 238-4373).

Superior Fish Co.

"House of Quality"

O

;.?

"An Ocean of Variety
for all Occasions"

t

11 Mile

g

Pi

"SERVING METRO DETROIT FOR OVER 40 YEARS"
Fresh, North Atlantic
,7 Call for Current

-

NOVA I Lake Whitefish
LOX I Lake Trout FILLETS
$895 lb.
$1295 lb. L Pickerel

I Prices on Fresh Whole:

Exp. 3/30/91

Exp. 3/30/91

309 E. 11 MILE • ROYAL OAK • 541.4632

Give a

Mon: Fri. 8.6 p.m.
Sat. 8.1 p.m.

piecc of your nearlitir GIVE 'TO THE TORCH DRIVE

THE DETROIT JEWISH NEWS

91

Back to Top

© 2026 Regents of the University of Michigan