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December 06, 1991 - Image 84

Resource type:
Text
Publication:
The Detroit Jewish News, 1991-12-06

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

FOOD

BAGEL DELI & PRODUCE CO.

6088 W. MAPLE AT FARMINGTON RD. • 851-9666

Potato

Continued from Page 82

EAT SMOKED FISH-LIVE BETTER

SUNDAY 8-3

OPEN MON THRU SAT 9.6

til ready to serve but taste
best when served immediate-
ly.
Note: Do not use new
potatoes.

RUSSIAN
SCHMALTZ

HERRING

$1.25

EA.

Limit 6

PILLAR ROCK
SOLID WHITE MEAT

TUNA

$1.09

LB.

Water or Oil Limit 4 Cans

SPECIALS — DEC. 6-7-8 — 3 DAYS ONLY!
FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX

Talk to me about a
new way to purchase
your next Cadillac
. . . Have your car
appraised, select your
new Cadillac & get
the price quote
without ever leaving
your office!

• Finest personal
service

• Sales & Leasing

• Pick-up &
Drop-off service

David Biber

announces his association with

Crestview Cadillac

656-9500 toll free 541-4133
555 Rochester Rd. (1 Mile N. of Avon) Rochester

YOSI'S GIATT MART

-

N D

um

Full Service Glatt Kosher Butcher

THIS WEEK'S SPECIALS
BLADE CUT CHUCK STEAKS
GROUND SHOULDER

$1 .9 9 lb

5 lb. minimum
while supplies last

All kashrut laws strictly observed
under the supervision of the Council of Orthodox Rabbis

Yossell & Susan (Hollander) Kellrnan

84

FRIDAY, DECEMBER 6, - 1991

$2 • 9 lb.

while supplies
last

Tiffany Plaza
32839 Northwestern Highway

(1 block southeast of 14 Mile)

855-8830

PARTY POTATO-APPLE
KUGEL
18 ounces (11/2 quarts)
dehydratedpotatoes
3 pounds (Ph quarts)
peeled grated apples
2 tablespoons lemon
juice
12 eggs (cholesterol free
egg replacement can
be used)
3 cups low-fat sour
cream
3 cups half and half
3 /4 cup sugar
11/2 tablespoons vanilla
2 cups pure fruit apricot
preserves, warmed
Rehydrate potatoes accord-
ing to package directions,
drain thoroughly.
Toss apples with lemon
juice.
In a large bowl stir to-
gether, eggs, sour cream, half
and half, sugar and vanilla.
Add potatoes and apples; toss
to mix well.
Spread 1/2 of the potato mix-
ture in bottom of greased
18x10x2-inch pan or two
9x10x2-inch pans.
Spread with 1/2 of the
preserves.
Top with remaining potato
mixture.
Bake 20 minutes in 350 de-
gree convection oven or 30
minutes in a conventional
oven.
Spread with remaining
preserves.
Continue cooking 15 to 20
minutes in convection oven or
until set. Conventional oven
for 30 minutes. Let stand 10
minutes. Cut into 24 (3 by
2 1/2-inch) squares. Serve
warm. Serves 24.

LUMPY MASHED
POTATOES
8 medium-sized, all-
purpose potatoes
tablespoons butter or
margarine (more if
you wish)
3 /4 cup milk (evaporated
milk or half and half
can be used)
1/2 teaspoon salt, or to
taste)
1/8-1/4 teasp000n black
pepper
Peel potatoes and cut into
quarters. Cover by about 2 to
3 inches of lightly salted cold
water. Bring to a boil, reduce
heat, cover and boil slowly for
20 minutes, or until potatoes
can be easily pierced with a
fork.
Drain thoroughly. Add but-
ter to the hot potatoes in the
saucepan. Mash with potato
masher until nearly smooth.

Gradually add milk, beat-
ing with a table fork until the
potatoes are the consistency
that you like. Beat in salt and
pepper.
If you change your mind
and want them smooth, get
out the electric hand-held
beater set at medium speed
and smooth them out.

BAKED POTATO
TOPPERS
Potato Florentine:
Microwave prepared cream-
ed spinach. Spread open
hot, baked potato and
shape gently to form a
flat surface. Add 3 heap-
ing tablespoons creamed
spinach and top with
2-ounce grated Swiss
cheese.

Slim Stuffed Topping:
Beat Ya cup cottage cheese
until smooth. Add 1/3 teas-
poon dried parsley, Y4
teaspoon chives, or dill.
Salt and pepper to taste.
Spread open hot, baked
potato and add cottage
cheese mixture on top.
Potato Italiano:
Use your favorite pizza
sauce recipe. Cut baked
potato in half. Layer slic-
ed canned mushroom,
sliced black olives, pizza
sauce and top with Moz-
zarella cheese on each
half.

MAINE POTATO SOUP
5 medium all purpose
potatoes, cubed with
skins on
1 cup carrots, chopped
2 cups celery, chopped
1 medium onion,
chopped
1 cup milk, scalded
1 beef bouillon cube
(vegetable cube can
be used)
1/8' teaspoon nutmeg
lh teaspoon pepper
2 tablespoons fresh dill
Y2 teaspoon garlic salt
In large pot, boil vegetables
until tender (water should
just cover vegetables); do not
drain water when done. Bring
heat to a simmer. Add bouil-
lon cube and stir until dis-
solved. Mix in remaining in-
gredients except garlic salt
and fresh dill. Heat over
medium heat until very
warm. Season with garlic salt
and fresh dill. Serve hot but
do not bring to a boil again.
Serves 10.

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