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Easy Recipes
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ETHEL G. HOFMAN
Special to The Jewish News
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78 • FRIDAY, FEBRUARY 28, 1992
hat do you do when
there's a mish-mash
of tired fruits and
vegetables languishing at the
bottom of your refrigerator?
Don't toss them. Instead,
cook them. One puckered ap-
ple, a blemished pear or even
a half cup of frozen corn left
in the bag can add a touch of
glamor to everyday fare.
In the recipes below, green
vegetables no longer at their
best were used. The same
goes for scallions which look
droopy and "not quite crisp"
carrots. In the cooking pro-
cess, flavors are drawn out
and since appearance is not of
great importance, these sad
veggies are put to good use.
There's no reason for the 1-2
person household to discard
produce past its prime. Here
are delicious ideas to brighten
solo dining. Recipes below
make two reasonably sized
portions or one hefty portion.
MUG O'MINESTRONE
2 teaspoons Italian salad
dressing
1 small scallion, coarsely
chopped
1 /4 cup frozen mixed
vegetables
1 tomato, coarsely
chopped
pinch each oregano and
basil
1 /2 cup tomato sauce
1 cup tomato juice
1/2 cup wilted lettuce or
spinach, shredded
salt and freshly ground
pepper
In small saucepan, heat
Italian dressing. Add scallion,
mixed vegetables, tomato,
oregano and basil. Saute over
medium heat for 2 minutes
until vegetables are thawed.
Add tomato sauce and tomato
juice and bring to boil. Stir in
shredded lettuce. Season to
taste with salt and pepper.
Pour into mugs and serve.
`SECRET' CHICKEN
SOUP
1 /4 medium onion, thinly
sliced
1-inch piece carrot,
grated on large side
of grater
1 /2 cup celery, thinly
sliced
3-4 sprigs wilted parsley
or dill
1992 Ethel G. Hofinan.
Ethel Hofman is a syndicated
columnist from Pennsylvania.
3-4 drops sesame oil
1 /4-1/2 cup chopped cooked
chicken
1-16 oz. can chicken
broth
Saute onion, carrots, celery,
parsley in hot sesame oil in
small saucepan for 2 minutes.
Add chopped chicken and
broth and heat through.
Serve hot.
E(
HEARTY CORN CHILI
Unsweetened cocoa gives
this quick chili
richness and a dark,
brown color.
1 /i teaspoon vegetable oil
1 /2 small onion, thinly
sliced
1/2 teaspoon chopped
garlic
3-4 oz. ground turkey
1-8 oz. can stewed
tomatoes
1-8 oz. can corn, drained
1-8 oz. can thick peas or
other beans
1 teaspoon unsweetened
cocoa
1 teaspoon chili powder
1 /2 teaspoon cumin
salt and pepper to taste
Heat oil in 1 1/2 quart
saucepan. Add onion, garlic
and turkey and cook over
medium heat for 5 minutes
until onion has lost its raw
look and turkey is not pink.
Add tomatoes, corn, chick
peas, cocoa, chili powder and
cumin. Stir to mix well and
bring to simmer. Cook for 5
minutes longer and season to
taste with salt and pepper.
Serves 2.
Serving suggestion: Spoon
over baked potatoes, corn-
bread or toasted garlic buns.
SPINACH LATKES
WITH CUMIN
1 cup frozen chopped
spinach, thawed and
squeezed dry
1 /4 cup cooked green beans
2 tablespoons chopped
fresh parsley
1 tablespoon onion,
chopped
2 eggs
1 /4 cup matzah meal
1 /4 teaspoon salt
% teaspoon cumin
pinch pepper
oil for frying
Continued on Page 80
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