FOOD
Tasty Meatless
Entrees
Cholesterol-Free,
Kosher, Vegetarian
Entrees with the
Unforgettable Great
Taste!
Look closely at our label. You'll
be impressed by what you don't
see. You won't find cholesterol,
MSG, preservatives, artificial
colorings or flavorings of any
kind. What you will find is a
complete protein-like meat but
without meat's saturated
animal fat and cholesterol.
Shouldn't Garden Gourmet TM
be a part of your menu?
Now available in six
delicious varieties...
VEGE-CUTLETS *
VEGE-PATTIES*
VEGE-NUGGETS *
VEGE-SCHNITZEL*
VEGE-DOGS IN PASTRY*
VE6E-PUFFS*
Available at Your favorite:
*KOSHER/PARVE
Manufactured in Israel
SUPERMARKET • HEALTH FOOD STORE • SPECIALTY STORE
GardenGourmet
hearty, healthy entrées.
Distributed by:
Morris Kosher Poultry • Hazel Park, MI • (313) 545-7600
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.
•Bloom sot Bloom •
• Registered Electrologists •
Come and let us remove your unwanted hair problem and improve your appearance.
Near 12 Mile Rd. bet. Evergreen & Southfield
559-1969
98
Appt. Only. Ask For Shirlee or Debby
FRIDAY, MAY 10, 1991
Shavuot
Continued from Page 96
teaspoon freshly ground pep-
per and 1/4 teaspoon paprika.
Heat on High in microwave
for 20 seconds or warm in
saucepan over medium heat.
Drizzle over fish or vegetable
dishes.
MUSHROOM PATTIES
WITH CUMIN
I' tablespoon cumin seeds
1 tablespoon oil
1 cup mushrooms, thinly
sliced
1 green onion, chopped
2 cups mashed potatoes
1 cup cooked rice
1 /4 teaspoim salt
1/8 teaspoon pepper
oil for frying
In small skillet over high
heat, toast cumin seeds until
fragrant, about 30 seconds,
shaking pan often. Chop
coarsely with knife and pour
into a medium sized bowl. Set
aside. Heat I tablespoon oil in
the skillet and saute mush-
rooms and onions over
medium heat for 3 to 4 min-
utes until onions are wilted.
Add to cumin seeds. Mix in
mashed potatoes, rice, salt
and pepper. Heat 1/4 cup oil in
large skillet. For each patty,
spoon about 2 tablespoons
mixture into skillet and flat-
ten to about 1/2 inch thick.
Cook over medium heat until
undersides are golden brown,
about 3 minutes. Flip over
and cook other side, 2 to 3
minutes. Drain on paper
towels. Makes 10 to 12.
RICE PILAF WITH
SUN-DRIED TOMATOES
3 tablespoons margarine
1 large onion, sliced
thinly
1 cup long grain rice
3 cups chicken broth
1 tablespoon soy sauce
1 /4 teaspoon salt
1/8 teaspoon pepper
1 /4 cup sun-dried tomatoes
in oil, drained and
thinly sliced
Melt margarine in 1 1/2
quart saucepan. Add onion
and saute for 5 minutes over
medium heat. Add rice, chick-
en broth, soy sauce, salt and
pepper. Bring to boil. Cover
and lower heat to simmer.
Cook for 40 to 45 minutes or
until rice is tender and liquid
is absorbed. Stir occasionally.
Remove from heat and add
sun-dried tomatoes. Cover
and let stand for 5 minutes
before serving. Serves 4 to 6.
Note: For dairy meal, sub-
stitute vegetable broth or
water for chicken broth.
Season to taste.
Sun-Dried Tomatoes in Oil:
To make your own place V2
cup sun-dried tomatoes in a
small saucepan. Cover with
boiling water. Let stand 5
minutes, then drain. Repeat
process but simmer for 15
minutes. Drain. Pour enough
vegetable or olive oil over to
cover. Regrigerate until ready
to use. Makes 1/2 cup. Use as
above or in salad dishes.
RICE PUDDING
WITH ROSEWATER
3 cups milk
1 cup evaporated skim
milk; undiluted
1 /2 cup long grain rice
1/2 cup sugar
1 tablespoon rosewater
or to taste
6 washed rose petals for
garnish (optional)
Pour enough water into the
bottom of a double boiler so
that water barely touches the
top pan. Pour milk and evap-
orated milk into top of double
boiler. Stir in rice and sugar.
Cover. Water in bottom pan
should be simmering. Cook
for 1 1/2 hours, stirring occa-
sionally, or until pudding is
thick and creamy. Remove
from heat and stir in rose-
water. Spoon into dessert
dishes and garnish each with
a rose petal (optional). Serve
hot or cold. Serves 6.
APRICOT RICE KUGEL
6 tablespoons margarine,
melted
2 cups cooked rice
3 eggs, beaten
2 cups milk
1 teaspoon almond
extract
Y3 cup sugar
lh cup dried apricots,
coarsely chopped
nutmeg to sprinkle
Preheat oven to 350F.
Grease an 8 by 8 by 2-inch
baking dish. In large bowl,
mix together melted marga-
rine, rice, eggs, milk, almond
extract, sugar and apricots.
Pour into prepared dish and
sprinkle lightly with nutmeg.
Bake in preheated oven for 50
to 60 minutes or until center
is firm. Cool before cutting in
squares. Makes 12 to 16
pieces.
'11 LOCAL NEWS
Softball Game
Raises Funds
The Men's Club and USY of
Congregation Beth Abraham
Hillel Moses will participate
in "Innings for Israel," a soft-
ball game to raise money for
the resettlement of Soviet im-
migrants in Israel 8:30 a.m.
May 12 at Hillel Day School.
The two synagogue groups
will raise money by obtaining
pledges for each inning com-
pleted by 11:30 a.m. The com-
munity is invited to make a
pledge for Israel by calling
the synagogue office at
851-6880.