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September 13, 1991 - Image 90

Resource type:
Text
Publication:
The Detroit Jewish News, 1991-09-13

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

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82

FRIDAY, SEPTEMBER 13, 1991



Erev Yom Kippur

Continued from Page 80

oven for 30 minutes or until
cooked (no pink juices should
run out when pierced at
thickest part). Brush any re-
maining mixture over about
15 minutes through cooking
time.

MINTED ZUCCHINI
AND CHERRY
TOMATOES
Marinade:
1 /4 cup fresh mint leaves,
tightly packed
3 tablespoons cider
vinegar
1 tablespoon water
1 rounded tablespoon
brown sugar
3 (about 1 1/2 pounds)
zucchini, unpeeled
and thinly sliced
1 pint cherry tomatoes

Prepare marinade: In
blender jar, place mint, vine-
gar, water and sugar. Whirl at
High for 10 seconds until
mint is finely chopped. Set
aside. Heap in center of a non-
metal serving dish. Prick
each cherry tomato a few
times with a fork and arrange
around zucchini. Drizzle
marinade over and
refrigerate at least 3 to 4
hours.

ITALIAN PLUM CRISP
16 Italian plums (about 2
pounds), pits removed
and quartered
1 teaspoon all-purpose
flour
2 rounded tablespoons
brown sugar
2 tablespoons fresh
lemon juice
2 cups granola cereal
1 teaspoon margarine

Place plums in 2-quart
microwave casserole and toss
with flour. Add sugar and
lemon juice and stir gently.
Cook in microwave at High
for 6 minutes. Stir. Cook at
High for 3 to 4 minutes longer
or until bubbly. Spread
granola cereal over plum mix-
ture and dot with margarine.
Slip under preheated broiler
to brown, 3 to 4 minutes.
Watch carefully.

Menu Two
Israeli Fruit Soup
Baked Salmon with Fall
Vegetables
Honey Spice Kugel
Fresh Spinach Salad
Bing Cherry Mold
Tearoom "Peaches"
ISRAELI FRUIT SOUP
2 cups blueberries, fresh
or frozen
1 small jar baby food
apricots
2 cups orange juice
2 tablespoons fresh lime
juice
1 tablespoon sugar or to
taste

4 tablespoons sour cream
(optional)

In saucepan, place blueber-
ries, apricots, orange juice
and lime juice. Bring quickly
to boil and cook 1 minute.
Remove from heat and stir in
sugar to taste. Top with a
dollop of sour cream before
serving (optional). Serve
warm or chilled.

BAKED SALMON WITH
FALL VEGETABLES
4 pieces center cut
salmon fillet, 6 oz.
each
1 teaspoon sesame oil
Y2 cup fresh corn kernels
1 /2 cup parsley, coarsely
chopped

/2 cup dill, coarsely
chopped
1 (1/2 pound) green
zucchini, sliced 1/4
inch thick
1 (1/2 pound) yellow
zucchini, sliced 1/4
inch thick
2 large tomatoes, each
cut in 8 wedges
pepper and salt

1

Preheat oven to 400
degrees. Oil a large, shallow,
ovenproof casserole. Lay
salmon fillets flat in casserole
and brush with sesame oil.
Spread corn, parsley and dill
over entire surface. Arrange
zucchini and tomatoes
around. Sprinkle sparingly
with pepper and salt. Cover
with foil and bake in
preheated oven for 25
minutes or until salmon is
opaque when flakes are
separated with knife.

HONEY SPICE KUGEL
8 oz. vermicelli, cooked
and drained
2 tablespoons honey
1 egg, lightly beaten
1 cup low fat, small curd
cottage cheese
1 /2 teaspoon ground
nutmeg
1/2 teaspoon cardamom
juice and grated rind of 1
lemon
Topping:
1 teaspoon cinnamon
1/2 teaspoon cardamom
1 tablespoon honey

Preheat oven to 350
degrees. Grease a 9 by 9 by
2-inch casserole. In medium
bowl, stir honey into warm,
cooked vermicelli. Add egg,

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