FOOD 1••• ■ •momm•••••••
Lubavitch Cookbook
Continued from Page 78
CREAMY GREEK
POTATO SALAD
Brown lightly on both sides.
Remove from skillet and fold
in quarters. Set aside.
Sauce: In 2 quart saucepan
over low heat, melt
margarine in orange juice,
then slowly add remaining in-
gredients. Remove from heat.
In large skillet, arrange pan-
cakes side by side. Pour sauce
over. Reheat before serving.
Makes 8 pancakes.
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—which is not only cholesterol free, but also fat free!
LEMONY TARRAGON GRILLED FISH
1/2 cup Miracle Whip salad dressing
1 teaspoon freeze-dried chopped chives
1 teaspoon grated lemon peel
1 /4 cup lemon juice
Vs teaspoon white pepper
1 tablespoon dijon mustard
1 to 1 1/2 lb. halibut, salmon or sword-
2 teaspoons dried tarragon leaves,
fish fillets or steaks, 1-inch thick
crushed
Mix all ingredients except fish. Pour over fish.
Marinate in refrigerator 2 hours. Drain, reserving marinade.
Place fish on greased rack of broiler pan or grill. Broil or grill
over low coals, uncovered, on both sides until fish flakes easily
with a fork, brushing frequently with reserved marinade.
3 to 4 servings.
Prep time: 15 minutes plus marinating time
Cooking time: 15 minutes
Try the Tangy Zip of MIRACLE WHIP
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80
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2 pounds potatoes
1 rib celery, chopped
1 /2 cup chopped olives
1 tablespoon grated
American cheese
1 tablespoon minced
parsley
1 /4 teaspoon dill weed
1 teaspoon salt
1/8 teaspoon black
pepper
juice of 1 lemon
1 /4 cup mayonnaise
8 oz. cottage cheese
'h cup milk
Boil potatoes in skin until
tender, but firm. Boil, peel
and slice. Combine remaining
ingredients in a large bowl
and mix well. Pour over po-
tatoes. Cover and refrigerate
for a few hours and mix
again. Serve chilled. Yield: 6
to 8 servings.
Editor's Note: For a lower
cholesterol dish, substitute
lowfat or no-fat mayonnaise,
lowfat cottage cheese and
skim milk.
CLASSIC HONEY CAKE
SIMPLE
REFRIGERATOR
PICKLES
(Prepare at least 5 days in
advance.)
4 cups sugar
4 cups vinegar
1 /2 cup salt
11/3 teaspoons turmeric
11/3 teaspoons celery seed
1% teaspoons mustard
seed
3 medium onions, thinly
'sliced
10 pounds kirbys,
unpeeled
Mix sugar, vinegar, salt and
spices together. Place 1 sliced
onion in each of three steril-
ized 1-quart jars. Wash kirbys
well, slice thin, and fill the
jars with slices. Pour sugar-
vinegar syrup over the kirbys.
Screw on lids.
Store in refrigerator at least
5 days before using. These
pickles will keep 2. to 3
months in refrigerator.
Editor's Note: Easy way to
use the plentiful summer kir-
bys at their best.
TOFU CACCIATORE
1 pound tofu
1/2 cup oil for frying
1 teaspoon olive oil
1 large onion, sliced
1 green pepper, sliced
1 small zucchini, sliced
1 small yellow squash,
sliced
2 cloves garlic
2 tablespoons fresh basil
or 1 tablespoon dried
1-16 oz. can tomato sauce
pinch sea salt.
parsley to garnish
Place tofu on plate. Place•
another plate on top with a
weight for 30 minutes
In large skillet, saute vege-
tables and garlic in olive oil
for 5 to 10 minutes. Add basil,
tomato sauce and salt. Sim-
mer for 10 minutes. Cut
pressed tofu into bite-sized
pieces and deep fry until
golden. Drain on paper
towels. Place in 9 by 13-inch
baking dish. Cover with
sauce. Bake, covered, in pre-
heated 350F oven for 15 to 20
minutes. Garnish with pars-
ley. Yields: 8 to 10 servings.
.
3 eggs
1% cups honey
11/2 cups sugar
1 cup strong black coffee
2 teaspoons baking
powder
3 tablespoons margarine,
softened
1 teaspoon baking soda
4 cups flour
1 teaspoon cinnamon
Preheat oven to 325 de-
grees. Grease and flour 9 by
13-inch cake pan. In large
mixer bowl, beat eggs and
honey together. Add sugar
and mix again. Mix coffee
with baking powder and'add
with margarine to egg mix-
ture. Add baking soda, flour
and cinnamon and beat well.
Pour into prepared cake pan.
Bake for 55 minutes to an
hour.
Editor's Note: A simple one-
bowl cake. Save this recipe for
Rosh Hashanah.
NO-EGG COOKIES
1 cup cornstarch
1 cup confectioners' sugar
2 cups flour
11/2 cups margarine,
softened
Preheat oven to 300
degrees. Place all ingredients
together in a bowl. Using
mixer, beat until ingredients
form a smooth dough. If mix-
ture is too dry, add a drop of
apple juice. Form dough into
little balls. Place on ungreas-
ed cookie sheets and press
down with a fork. Bake for 30
minutes in preheated oven.
Only bottom of cookies will be
brown. Remove from cookie
sheets to cool. Yields: 5 doz. ❑