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.