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1 4111-
9 9
Israeli Recipes
For Picnic Season
CHARDONNAY
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AMERI AN BULK FOOD COUPON
the GOOD FOOD CO.
19iids
Itissies
Rugelach Trays For
All Occasions
A large assortment to choose from
Now Carrying Ruggie Brittle
681-8060
3375 Orchard Lake Road
At Commerce Road
West Bloomfield, MI 48033
76
FRIDAY, MAY 24, 1991
74 W. Maple at Livernois
Troy • 362 - 0886
33521 W. 8 Mile
Livonia • 477-7440
The Largest
DISCOUNT
Natural Foods Market
in the Midwest
We Have Everyday
LOW PRICES
on Major Brands of
Diet Formulas & Vitamins
plus Low-Fat &
Low-Calorie Deli
foods... stop in today!
OPEN: Mon-Sat 9-9 • Sun 10-6
or both secular and Or-
thodox Israelis, it's pic-
nic season in Israel.
The following recipes are
typical of the fare that is
eaten throughout the country.
All of the recipes can be
prepared at home in advance
and provide an outdoor feast
for 20.
STUFFED VINE LEAVES
36 vine leaves
1-2 tsp. olive oil
1 small onion, chopped
finely
1 tsp. parsley, chopped
1 1/2 cups cooked rice
2 tsp. pine nuts, lightly
toasted
1 /2 tsp. dried mint
1 /2 tsp. dried dill
1 /4 tsp. each salt, pepper
and allspice
juice of 3-4 lemons
1-2 cups vegetable or
chicken stock
Put the vine leaves in a
large amount of lightly salted
water. Slowly bring to a boil
and let boil gently for 2-3
minutes. Quickly plunge the
leaves into cold water and
then let the water drip off.
Lay the leaves flat on a board,
with the outer side down.
In a small skillet contain-
ing one teaspoon of the olive
oil, saute the onions and
parsley until the onions are
golden. Remove from the
flame and mix in the rice,
pine nuts, mint, dill, salt, pep-
per and allspice. If the mix-
ture is overly dry, add a bit
more olive oil.
On each leaf place a heaped
teaspoon of the rice mixture
and then roll the leaf, tucking
in the ends as you roll.
Squeeze the finished rolls
gently in the hand and, when
all of the leaves are ready,
place them side by side in a
shallow pan. Squeeze lemon
juice over the stuffed leaves
and add enough stock to come
half way up the pan's con-
tents. Cover with a small
plate which rests on top of the
rolled leaves and bring to a
boil. Reduce the flame, cover
the pot and let simmer gent-
ly for about 1/2 hour.
With a slotted spoon
remove the stuffed leaves
from the liquid and
refrigerate, covered, until well
chilled. Serve cold.
Daniel Rogov writes from.
Israel for World Zionist Press
Service.
MINTED SALAD
3 cups burghul (cracked
wheat)
cups parsley, chopped
6 large tomatoes,
chopped
20 spring onions,
chopped
11/2 cups olive oil
juice of 8 lemons (or
more to taste)
6 tbsp. fresh mint leaves,
chopped
salt to taste
3 large tomatoes, cut in
thin wedges
Soak the burghul in warm
water for one hour. Drain and
squeeze out as much of the
water as possible and then
combine all of the remaining
ingredients except the tomato
9
wedges. Correct the season-
ing with salt to taste. Chill
well and serve garnished with
the remaining tomato.
GREEN PEPPER SALAD
1,5 large green peppers
1 cup olive oil
4 large onions, sliced
salt to taste
41/2 lb. (2 kilos) firm ripe
tomatoes, peeled and
sliced
1 cup vinegar
Cut each pepper in half,
remove the seeds and pith,
rinse well and then cut each
half in quarters lengthwise.
In a heavy saucepan combine
the oil, sliced onions, peppers
and salt to taste. Over this
mixture place the tomatoes.
Cover the pan and simmer
over a low flame for 1 1/2 hours,
stirring occasionally. About
15 minutes before removing
from the flame, add the
vinegar mixed with 2 tbsp. of
water. Remove from the flame
and let cool. Refrigerate.
Serve cold.
BEAN SALAD
2 cups dried lima beans
salt to taste
1 /2 cup spring onions,
Continued on Page 78