I FOOD 6088 W. MAPLE AT FARMINGTON RD. EAT SMOKED FISH-LIVE BETTER SUNDAY 8-3 OPEN MON THRU SAT 9-6 Easy Recipes To Serve 1 Or 2 ETHEL G. HOFMAN Special to The Jewish News w ... SMOKED SABLE RUSSIAN SCHMALTZ HERRING NOSH TAILS $1.50 EA. 3 Lb. Limit Limit 4 FINEST SMOKED FISH & DELI TRAYS WE SPECIALIZE IN HANDCUT NOVA LOX Quality Kosher Catering Paul G. Kohn EXPANDED MENUS PASSOVER NEW DESSERTS WATCH FOR OUR UPCOMING MENU INSERTS DINNER 0411 nn SPECIAL Y ULM) KOSHER DINNERS DELIVERY AVAILABLE COMPLETE DINNER MENU Consult with our professional staff at: 352-7758 or 559-4610 Maternity, Kidswear 0-14 Career - Formal - Casual ACCEPTING SPRING CLOTHES Downtown Northville (313) 347.2229 Find It All In The Jewish News Classifieds Call 354-5959 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 N N N cci