Comfort Foods

Continued from Page 72

Add the onions and garlic and
cook until the onions are
translucent. Add the celery,
carrots, tomatoes, lemon juice,
and all the spices, including
remaining salt to the onions
and cook, covered until the
vegetables are nearly tender
— about 15 minutes. Add the
green pepper and continue
cooking another 10 minutes.
Add the kidney beans, the
water in which they cooked,
and the bulgur to the
vegetables in the large pot.
Stir the mixture thoroughly
and simmer 30 minutes over
low heat. The chili may be
thick and you may add water
as necessary and stir occa-
sionally, making sure bulgur
does not stick to bottom. Taste
and adjust , seasoning, if
desired. Serves 6 to 8.

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!

LOX AND ONION APPETIZERS

1/2 cup Miracle Whip Salad Dressing
2 tablespoons cornmeal
5 eggs, beaten
2 8 oz. cans refrigerated crescent
dinner rolls
1 /3 cup milk
11/2 cups chopped onion
1/4 teaspoon white pepper
1 tablespoon Parka), margarine
1 1/2 cups (6 oz.) 100% natural Kraft
shredded Swiss cheese
1 /4 lb. lox, cut into 1/4-inch pieces
on
greased
15
x
10
x
1-inch
jelly
roll pan.
-
Sprinkle cornmeal
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 J

BAGEL DELI & PRODUCE CO.

6088 W. MAPLE AT FARMINGTON RD.

•

851-9666

EAT SMOKED FISH-LIVE BETTER

SUNDAY 8.3

OPEN MON THRU SAT 9-6

RUSSIAN
SCHMALTZ

BUMBLE BEE
SOLID WHITE MEAT

HERRING

TUNA

99*

Limit 4

EA.

$1.29

Water or Oil

EA.

Limit 4 Cabs

JULY W-20-21 - 3 DAYS ONLY
SPECIALS
FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX

74 FRIDAY, JULY

1991

EASY CHINESE
SPARERIBS
4 lbs. beef spareribs
2 cups water
1 /2 cup liquid from
braising
Y2 cup honey
1 /4 cup soy sauce
% cup ketchup
Braise spareribs in water at
350°, for about 1 hour. Place
ribs in a large pan. Combine
braising liquid, honey, soy
and ketchup. Warm this
mixture in a small saucepan
and pour over ribs. Marinate
in refrigerator at least
overnight. Broil, grill or roast
meat, basting often, at 450°
for Y2 hour or until brown and
crispy. 4 servings.

SPICY MEXICAN
PICKLED VEGETABLES
12 cloves (twelve) garlic,
peeled
1 medium onion, cut in
wedges
3 /4 cup olive oil
4 carrots, peeled and
thinly sliced
1 tsp. whole peppercorns
11/2 cups white vinegar
31/2 oz. can pickled
jalapeno chilies,
drained
2 cups water
3 Tbsp. salt
1 head cauliflower,
separated in
flowerets
12 small bay leaves
3 z _ ucchhii squash, thinly
sliced
3 /4 tsp. each of thyme,
oregano, marjoram
In large heavy saucepan,
saute garlic cloves and onion
in olive oil for 3 minutes. Add
carrots and peppercorns and
saute for 5 more minutes. Add
chiles and water to the mix-
ture. Cover the pot and bring
mixture to a boil. Add salt
and cauliflower. Cook,
covered, over moderate heat
for 12 minutes. Add bay

leaves, zucchini, thyme, ore-
gano and marjoram. Simmer,
covered for 2 minutes. If de-
sired the following may be
added at this time: mush-
rooms, artichoke hearts, min-
iature canned ears of_ corn,
and black olives. Store in
refrigerator for up to 2 weeks.
Serve as an appetizer, condi-
ment or salad. Yields 8 cups.

HARVEST CORN
RELISH
4 cups whole kernel corn
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sugar
1/2 cup vinegar
1 /4 cup chopped dill
pickles
2 Tbsp. cornstarch
1 tsp. salt

1 .tsp. caraway seed
1 /4 tsp. dry mustard
1/8 tsp. pepper
3 Tbsp: chopped pimento
Combine all ingredients ex-
cept pimento in a saucepan.
Stir to dissolve cornstarch.
Cook, stirring constantly, un-
til thickened. Remove from
heat. Stir in pimento. Refri-
gerate for up to 1 week. Great
with grilled meats. 3 pints.

GREEN BEAN
POTATO SALAD
3 lbs. tiny new potatoes
1 lb. fresh green beans,
cut into 1-inch pieces
Dressing:
• 3/4 cup vegetable oil
1/8 cup red wine vinegar
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. snipped fresh dill
1 Tbsp. Dijon-style
mustard
Peel a strip around the
center of each potato. Boil
in salted water about 15
minutes, until tender.
Drain and cool. Steam
beans, partially covered,
10-15 minutes. Rinse under
cold water .and drain. Com-
bine dressing ingredients in
a blender. Pour over
potatoes and beans. Chill.
10 servings.

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