FOOD
New Year
Continued from preceding page
mayonnaise (any
kind)
1/2 pint low-fat yogurt or
sour cream
juice of V2 lemon
1/2 green pepper,
chopped
1 large sweet onion,
thinly sliced
1 teaspoon celery seed
1 teaspoon sugar
4 green onions, snipped
Combine all ingredients.
Refrigerate in a covered glass
container for up to 3 weeks.
your holidays,
let Kraft quality
products help make
them special.
And you can be
confident, as always,
all these fine Kraft
products are
()certified Kosher.
For all
.
HUMMUS
1 can chickpeas, drained;
reserve juice
1 large clove garlic (or
more to taste)
juice of 1 large lemon
1/2 teaspoon salt
1/2 teaspoon freshly
ground pepper
3 tablespoons sesame
Tahini
2 tablespoons olive oil
3 tablespoons snipped
parsley for garnish
In a blender or food pro-
cessor, place chickpeas, 2
tablespoons liquid from the
can, olive oil, garlic, lemon
juice, salt and pepper. Blend
or process to paste. Remove to
a bowl, stir in and mix well
the sesame Tahini. Chill. Gar-
nish with parsley. Serve with
pita bread cut in quarters or
crisp crackers.
Cooking time: 25 minutes
Prep time: 20 minutes plus chilling
marble effect.
spread until mixture resembles
1 cup flour
coarse crumbs. Stir in almonds.
• Bake 25 minutes. Cool. Chill.
1 /4 cup sugar
Add watei stir until dough forms
Serve with Plum Sauce
1 /3 cup PARKAY Spread
a ball. Press onto bottom and
2 tablespoons cold water
PLUM SAUCE
sides of 9-inch tart pan. Bake
1 (8 oz.) pkg.
2 teaspoons cornstarch
10
minutes.
PHILADELPHIA BRAND
2 teaspoons sugar
• Place cream cheese, almond
Cream Cheese, softened
Reserved plum liquid
paste, 2 tablespoons sugar egg
4 ozs. (approx. 1/2 cup)
• Mix cornstarch and sugar in
and
vanilla
in
food
processor
almond paste
small saucepan until well
container with steel blade
2 tablespoons-sugar
blended. Gradually add plum
attached; process until well
1 egg
liquid.
blended. Pour into crust.
'/2 teaspoon vanilla
• Bring to boil over medium heat,
• Drain plums, reserving liquid for
1 (17 oz.) can whole purple
stirring constantly. Boil 3
Plum Sauce. Remove pits from
plums in extra heavy syrup,
minutes or until clear and
plums. Place plums and 1
undrained
thickened, stirring constantly.
tablespoon sugar in food
1 tablespoon sugar Plum
processor container with steel
Sauce
blade attached; process until
• Preheat oven to 350°
smooth. Spoon over cream
cheese mixture Cut through
• Mix together flour and 3/4 cup
batter with knife several times for
sugar in medium bowl. Cut in
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FOOD PROCESSORS
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LINCOLN TOWERS SUITE 111
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96
FRIDAY, AUGUST 30, 1991
NORELCO
ELECTRIC
SHAVERS
,
$2988
■
GAZPACHO
2 28 oz. cans tomatoes
1 cucumber, peeled,
seeded, chopped
1 green pepper, chopped
1 small onion . finely
chopped
6 ribs celery, chopped
2 tablespoons sweet
pickle relish
3 tablespoons capers;
optional
2 tablespoons wine
vinegar
1/4 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly
ground pepper
few drops tabasco
1 teaspoon sugar
Drain tomatoes, save juice.
Place tomatoes, vinegar,
mustard, salt, pepper, tabasco
and sugar in a blender and
process, till tomatoes are
small cubes, about 1 minute
at low speed. Pour in reserv-
ed tomato juice and all
vegetables. Stir well, and
refrigerate. Serve chilled in
glass bowls or cups. (serves
4-8)
ORIENTAL TUNA
SALAD
1 cup mayonnaise (any
kind)
2 tablespoons sour cream or
low-fat yogurt
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