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

May 10, 1991 - Image 108

Resource type:
Text
Publication:
The Detroit Jewish News, 1991-05-10

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

-4

Kids In The Kitchen

RUTH SAMUELS

Special To The Jewish News

0

Now there are three ways to get the Tangy Zip of MIRACLE WHIP®: Original
MIRACLE WHIP® Salad Dressing, MIRACLE WHIP LIGHT" Reduced Calorie Salad
Dressing with no cholesterol, and MIRACLE WHIP® FREE® Nonfat Dressing
—which is not only cholesterol free, but also fat free!

2 tablespoons cornmeal
1/2 cup Miracle Whip Salad Dressing
2 8 oz. cans refrigerated crescent
5 eggs, beaten
dinner rolls
1/3 cup milk
1 1/2 cups chopped onion
1/4 teaspoon white pepper
1 tablespoon Parkay margarine
1 1/2 cups (6 oz.) 100% natural Kraft
1 /4 lb. lox, cut into 1/4-inch pieces
shredded Swiss cheese
Sprinkle cornmeal on greased 15 x 10 x 1-inch jelly roll pan.
Unroll dough; press onto bottom and sides of pan to form crust,
sealing perforation.
Saute onion in margarine 5 to 8 minutes or until tender.
Blend together onion and remaining ingredients. Pour evenly
over crust. Bake at 375° for 22 to 25 minutes or until set and
lightly browned. Cut into small squares or
triangles; serve warm. 3 dozen.
Prep time: 20 minutes Cooking time: 25 minutes

Try the Tangy Zip of MIRACLE WHIP

Certified Kosher

ORCHARD 12 PLAZA
27885 ORCHARD LAKE RD. AT 12 MILE

Coupon

Coupon

DELUXE MIXED
NUTS

YELLOW & WHITE
POPPING CORN

Exp. 5/17/91

Exp. 5/17/91

Exp. 5/17/91

Coupon

'2.99 lb.

Coupon

Coupon

PITTED
PRUNES

ANN RASKAS
CANDY

Exp. 5/17/91

Exp. 5/17/91

9 Flavors

N

Excluding Sole Items

Expires 5/17/91

100 FRIDAY, MAY 10, 1991

DROWN RICE

Exp. 5/17/91

Exp. 5/17/91

Coupon

Long & Short Grain

29 4 lb.

Coupon

Coupon

Exp. 5/17/91

Exp. 5/17/91

DRIED
NATURAL DELUXE
PINEAPPLE ALMONDS SNACKENS
$ 1.99 lb.
$ 1.99 lb.
$2.29 lb.

99C lb.
.99 lb.
C
c
O 40% OFF 0 U

ON ANY
NY PURCHASE

Coupon

VOORTMAN
COOKIES

99 4 lb.

Exp. 5/17/91

Coupon

29',,

Coupon

CHOCOLATE CARAMEL
RAISINS
CORN
$ 1.49 lb.
$ 1.39 lb.
Exp. 5/17/91

O

Coupon

CHOCOLATE
PEANUTS

9.49b.

P

Mon.-Sot.
9-9
Sun.
11-6

Koepplingers Bread
at
Discounted Prices

553-2165

© 1991 Kraft General Foods, Inc.

LOX AND ONION APPETIZERS

Exp. 5/17/91

P
0
N

Coupon

REDSKINS

Salt & No Salt

$ 1. 99 lb.

Exp. 5/17/91

Coupon

SMOOTH Cr MELTY
MINTS

1. 99 lb.

Exp. 5/17/91

n a rainy Sunday af-
ternoon, as I watched
the energetic boy/star
of "Home Alone" on the big
screen, I was reminded of
another scene portrayed each
month by pre-schoolers at my
cooking classes for children.
These little packages of
dynamite are full of en-
thusiasm and definitely self-
sufficient when given the
chance. The culinary arena is
the perfect place for them to
practice entry into the adult
world. By teaching them the
three "C's" of children cook-
ing: Cleanliness, Choice and
Closeness, a wonderful ex-
perience can follow.
The microwave is safe and
easy for children to use. The
microwaves travel directly to
the food without heating the
air. Paper, some plastics, and
plastic wrap should be used
primarily because they allow
the waves to pass through,
are shatterproof and can be
used for mixing, cooking and
eating.

MICROWAVE SPRING
VEGETABLE CUPS
1 washed and baked
potato
Y2 cup fresh vegetables,
(peas, grated carrots,
etc.)
1 tablespoon low-fat
cottage cheese, cold
2 tablespoons skim milk,
cold
1 teaspoon minced dried
onions
1 egg
2 shakes of grated
Parmesan cheese
1. Scrub the potato with a
vegetable brush and water.
Then wash your hands with
soap and water.
2. Make a series of holes in
the center of the potato by
pressing the fork prongs into
the potato. Once is enough.
3. Place a paper towel
around the potato and put on
the ceramic tray of the
microwave oven and close the
door.
4. Press the Cook/Micro
button, Time button — 4:00
minutes, and Start button.
When the buzzer sounds that
cooking time is over, wait an
additional 30 seconds before
opening door. (Those waves
are still moving around) Put
on your pot holder mitts, and
remove potato to cool.
5. Wash vegetables as
needed; peas in the pod are
clean.

Ruth Samuels is a food
writer in Pennsylvania.



6. Over a medium-size mix-
ing bowl, break egg and mix.
Measure and mix all the
other ingredients: milk, cot-
tage cheese, minced onion,
saving the Parmesan for later.
7. Cut potato in the center
across the width. Scoop out
pulp but leaving a layer on
the walls of the potato. Add
potato to egg mixture and
blend together.
8. Make alternating layers
of potato and vegetables with
a potato layer on top. Sprinkle
with 2 shakes of Parmesan
cheese on each spring cup.
9. Place in double-paper
muffin cups or paper bowl in
the microwave oven. Press
Cook/Micro, Time — 3:00
minutes, Start. Leave potato
in an additional 30 seconds.
Makes 2 cups.

MICROWAVE BANANA
CRUNCH PUDDING
1 small banana
3 tablespoons applesauce
1 tablespoon Rice
Krispies or other
cereal
2 heaping tablespoons
plain non-fat yogurt
1. Wash hands and food as
necessary.
2. Peel and mash banana
with a fork in a small paper
bowl.
3. Measure and add ap-
plesauce. Using fork blend
together.
4. Place on ceramic tray of
microwave oven and press
Cook/Micro, Time: 1:00
minute, Start. Leave in oven
30 seconds after buzzer
sounds finished. Remove from
oven.
5. Measure and add yogurt
to banana mixture, mixing
well. Sprinkle with cereal.
Serves 2.

PITA PIZZA
1 whole wheat pita bread
(large)
cup Italian style
tomato sauce
% cup shredded cheese
(cheddar, mozzarella
etc.)
1. Wash hands and food as
necessary.
2. Split pitas in half, split
side up on a microwave plate.
3. Measure and spoon Y4 cup
sauce over each half. Sprinkle
with Y4 cup cheese on each
half.
4. Place in microwave oven
on ceramic plate. Touch
Micro/Cook, Time — 2:30
minutes — Start.
5. Leave in oven 30 seconds
more after buzzer sounds
finished. You may need mitts
to remove plate. Makes 2
small pizzas.

44

-4

—4

Back to Top

© 2020 Regents of the University of Michigan