100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

April 17, 1992 - Image 88

Resource type:
Text
Publication:
The Detroit Jewish News, 1992-04-17

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

I COOKING

Holiday Recipes

Continued from Page 86

ALL KASHRUT LAWS STRICTLY

OBSERVED UNDER THE
SUPERVISION OF
THE VAAD HARABONIM
OF GREATER DETROIT

DON'T BE FOOLED BY IMITATIONS
LIKE: KOSHER STYLE & JEWISH CUISINE
"GET THE REAL THING"

HOURS:
SUNDAY
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY

peppers, diced
3 pounds ripe tomatoes,
peeled, seeded and
diced, or three 28-
ounce cans plum
tomatoes, drained
and diced
Salt to taste
Chop cilantro. Chop garlic.
Quarter jalapeno peppers and
chop.
Heat 4 tablespoons oil in a
large wide deep pan, such as
a Dutch oven, over medium-
low heat. Add both types of
bell peppers and saute until
softened, about 15 minutes.
Remove with slotted spoon.
Add tomatoes to oil,
sprinkle with salt, and bring
to a boil. Cook uncovered over
medium heat about 20 min-
utes, or until thickened. Add
sauteed peppers, chopped
jalapeno peppers and garlic
and cook over medium heat,
stirring often, about 10 to 15
minutes, or until peppers are
tender and mixture is thick.
Add cilantro and cook 2 min-
utes. Remove from heat and
stir in remaining tablespoon
of oil.
Taste and adjust seasoning.
Refrigerate 1 hour or up to 3
days. Serve at room temper-
ature. Stir before serving.
Makes 8 servings.
Note: Parsley can be sub-
stituted for cilantro if desired.
Note: Wear rubber gloves
when handling hot peppers if
your skin is sensitive to them.

9-4
10-5
10-6
9-7
9-8:30
9-5

YOSI'S GLATT MART

FULL SERVICE GLATT KOSHER BUTCHER AND CARRY-OUT DELICATESSEN

YOSI'S GLATT MART WISHES ALL OUR CUSTOMERS, rBONE-IN CHICKEN
BREASTS.
3.25 /lb.
FAMILY AND FRIENDS A HAPPY AND KOSHER PESACH.'
while up
sa . lies lat s •

I

WE WILL BE CLOSED SUNDAY, APRIL 19th, AND FRIDAY, APRIL 24th.
THURSDAY, APRIL 23rd, WE WILL BE CLOSING AT 5:00 P.M.

32839 Northwestern Highway, Farmington Hills, MI 48334

HAPPY, HEALTHY
PASSOVER
TO OUR
CUSTOMERS
AND
FRIENDS
41ai JEWELRY DESIGN & MFG. LTD.

Applegate Square • 29847 Northwestern Hwy.
Southfield, Michigan 48034 • (313) 356-7007

(313) 855-8830

CASH

FOR LIKE-NEW
WOMEN'S & CHILDREN'S

) DESIGNER

fashions
& accessories

\i

ONSIGNMENT

CLOTHIERS

Call today for a FREE
housecall appt. or
in-store appt.

3474570

43041 W. 7 Mile • Northville

[vnLE-TE ' TAYLOR —

FASHION RESALE
?4,3 Exclusively Women's Clothing
/--



and Accessories
Current Fashions • Sizes 2-14

1844 W. Woodward
Birmingham

1 block North of 14 Mile Rd.

THANK YOU

to all our friends and relatives for
your best wishes during Bernard's illness.

BERNARD & RUTH MILLER

88

FRIDAY, APRIL 17, 1992

540-9548

"We Pay Cash for Fine
Clothing and
Accessories"

HOURS:
Mon.-Sat. 12-6

YEMENITE SPICY
BAKED CHICKEN
1 large onion, peeled and
cut in chunks
2 tablespoons olive oil (or
vegetable oil)
8 large garlic cloves,
peeled
4 teaspoons ground
cumin
1 tablespoon tomato
paste
1 /2 cup water
3 /4 pound ripe tomatoes,
or a 14- ounce can
plum tomatoes,
drained
1 teaspoon turmeric
salt and freshly ground
black pepper
6 pounds chicken pieces

Preheat oven to 400F. Chop
onion. Heat oil in a large
skillet over medium-low heat,
add onion and saute until
golden (about 7 minutes). Re-
move from heat.
Chop garlic. Add cumin, to-
mato paste, and 1/4 cup water
to garlic and process until
blended. Add mixture to
skillet.
Coarsely chop tomatoes and
add to skillet. Stir in
turmeric. Add pinch of salt
and pepper.
Place chicken pieces in a
large shallow roasting pan.

Season them on both sides
with salt and add spice mix-
ture from skillet. Mix to coat
chicken thoroughly with
spice mixture. Turn chicken
pieces skin side down. Cover
with foil and bake 30
minutes. Uncover and turn
pieces skin side up, and bake
15 minutes.
Add 1/4 cup water to the pan.
Continue baking chicken,
basting once, about 20 to 30
minutes longer or until
chicken is tender and juices
run clear when thickest part
of thigh is pierced with sharp
knife. Serve hot.
Makes 8 servings.

LEMON ALMOND
MACAROONS
1% cups blanched
slivered almonds
(about 8 ounces)
1 cup sugar
2 large egg whites
1 teaspoon freshly
squeezed lemon juice
2 teaspoons grated lemon
rind
24 almond slivers
(optional garnish)
Position rack in upper third
of oven and preheat to 350F.
Line baking sheet with parch-
ment paper or waxed paper,
allowing it to extend slightly
over sides of baking sheet;
grease paper lightly with
butter.
Grind half of almonds with
1 /4 cup sugar until mixture
forms very fine, even crumbs.
Add 1 egg white and another
1 /4 cup of sugar and process
until smooth. Transfer to a
medium (6-cup) bowl. Repeat
with remaining almonds and K
sugar and second egg white.
Transfer to a bowl. Add
lemon juice and rind. Beat
until blended.
With moistened hands, roll
about 1 tablespoon of mixture
between both palms and
shape into a smooth ball.
Place on prepared baking
sheet. Continue with remain-
ing mixture, spacing cookies
about 1 inch apart.
With moistened fingers;
press to flatten each maca-
roon slightly until they are
about 1/2 inch high. If desired,
press an almond sliver into
top of each. Bake until very
lightly but evenly browned,
about 18 to 20 minutes.
Centers should still be soft.
Remove from oven.
Lift one end of paper and
pour about 2 tablespoons of
water under it, onto baking
sheet; water will boil on con-
tact with hot baking sheet.
Lift other end of paper and
pour about 2 tablespoons
water under it. When water
stops boiling, remove maca-
roons carefully from paper.
Transfer to a rack and cool.
Store in an airtight container.

Back to Top

© 2020 Regents of the University of Michigan