I FOOD 1•••••

•

Thanksgiving

Continued from Page 86

1 cup zucchini, grated on
large side of grater
3 asparagus spears, cut
in 1-inch lengths
1 jar (32 oz.) prepared
beet borscht
11/2 teaspoons chicken
bouillon granules

Heat oil in non-stick
saucepan. Add onion, zuc-
chini and saute for 3 to 4
minutes over medium heat
until onion is wilted. Add
asparagus and saute 1
minute longer (asparagus
should remain very crisp.)
Pour in beet borscht and
bouillon granules, stir to
dissolve granules and bring to
boil. Serves 6 to 8.

Now there are three ways to get the Tangy Zip of MIRACLE WHIP®: Original
MIRACLE WHIP Salad Dressing, MIRACLE WHIP LIGHTT' Reduced Calorie Salad
Dressing with no cholesterol, and MIRACLE WHIN FREE; Nonfat Dressing
—which is not only cholesterol free, but also fat free!

LEMONY TARRAGON GRILLED FISH

CILANTRO-LIME
ARTICHOKES
Y3 cup Italian dressing
2 shallots, coarsely
chopped
1 teaspoon chopped
garlic
2 cans (15-16 oz. each)
artichokes, drained
1 /2 cup coarsely chopped
cilantro
1 tablespoon lime juice
1 small lime, unpeeled
and thinly sliced
fresh ground pepper to
taste

1 teaspoon freeze-dried chopped chives
1/2 cup Miracle Whip salad dressing
1 teaspoon grated lemon peel
1 /4 cup lemon juice
V8 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

Certified Kosher

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

HERRING
$ 1.25

EA.

Limit 4

PILLAR ROCK
SOLID WHITE MEAT

TUNA

$1.09

Water or Oil Limit 4 Cans

SPECIALS - NOV. 8-9-10 - 3 DAYS ONLY!
FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX

88

FRIDAY, NOVEMBER 8, 1991

«

Heat Italian dressing in
medium skillet. Add shallots
and garlic and saute for 2 to
3 minutes until wilted. Stir in
artichokes, cilanto, lime juice
and sliced lime and heat
through. Season with pepper
to taste. Turn into heat-proof
serving dish. Insert tooth-
picks in each artichoke or
place toothpicks in a small
glass beside dish. Serve hot or
cold. Serves 6 to 8.

GREEK-STYLE
MUSHROOMS
2 tomatoes, cut in thick
wedges
1/2 cup dry white wine*
(eg. white zinfandel)
Y4 cup fresh dill sprigs or
1 teaspoon dried
1 /2 teaspoon dried •
oregano
1 teaspoon sugar
1 /4 teaspoon salt
pepper to taste
8 oz. medium
mushrooms, washed,
dried and cut in half

*Note: Chicken broth may
be substituted only for a meat
meal.
In medium saucepan, place
tomatoes, wine, dill, oregano,
sugar and salt. Bring to boil.
Lower heat and simmer 5
minutes. Add mushrooms and
cook 5 minutes longer. Season
to taste. Serves 6.
Serving suggestion: Spoon
chilled mixture into lettuce
cups and serve with bagel
chips.

CRANBERRY KUGEL
PUDDING
lh pound fine noodles,
cooked and drained
2 eggs
4 egg whites
1 teaspoon vanilla
extract
3 /4 cup brown sugar
2 teaspoons cinnamon
2 tablespoons margarine
Topping:
2 cups cranberries
1 /2-3/4 cup sugar
3 tablespoons frozen
orange juice
concentrate

Preheat oven to 350F.
Grease 11 by 14 by 2-inch
baking dish. In a large bowl,
mix noodles, eggs and egg
whites, vanilla, sugar and
cinnamon. Spoon into
prepared baking dish and dot
with margarine. Bake in
preheated oven for 1 hour or
until firm in center and nice-
ly browned. While kugel is
baking, prepare topping. In
food processor, place cranber-
ries, Y2 cup sugar and orange
juice concentrate. Cover and
process until coarsely chop-
ped. If desired, add a little
more sugar but mixture
should be slightly tart.
Remove kugel from oven and
spread cranberry mixture
over top. Cut in squares and
serve hot or cold. Makes 12 to
16 servings.
Note: Ingredients may be
halved to serve 6 to 8.
Note: If there's no need to
worry about cholesterol, a
total of 4 whole eggs may be
used instead of 2 eggs and 4
egg whites.

BAKED PINEAPPLE-
CHERRY PUDDING

This may be assembled the
night before and baked when
needed.

1 stick (4 oz.) margarine
1 cup sugar
3 eggs or 1 egg and 4 egg
whites, lightly beaten
1 can (20 oz.) crushed
pineapple, undrained
1 /4 cup dried cherries
1 teaspoon vanilla
5 slices challah, cut
about 1-inch thick

Preheat oven to 350F.
Grease 1Y2 quart baking dish.
In small mixer bowl, cream
margarine and sugar till
light. Stir in eggs, pineapple,
cherries and vanilla. Mixture
may curdle but don't worry.
Tear challah in 2-inch pieces
and fold into mixture. Spoon
into prepared dish and bake
in preheated oven for 45
minutes. Bake, uncovered,
until firm in center and
nicely browned on top.
Serves 8. ❑