FOOD
BAGEL DELI & PRODUCE CO.
6088 W. MAPLE AT FARMINGTON RD.
•
851.9666
EAT SMOKED FISH-LIVE BETTER
SUNDAY 83
OPEN MON THRU SAT 9-6
HERRING
1.50
Yellow Springs Simchah
Continued from Page 82
naise, sugar, vinegar, salt and
pepper. Stir into cabbage and
mix well. Chill for 1 hour.
Correct seasonings before ser-
ving. Serves 6 to 8.
RUSSIAN
SCHMALTZ
EA.
Limit 4
EDGEWICK'S FRIED
GREEN TOMATOES
2 cups corn meal
2 cups flour
1/2 teaspoon salt
pinch pepper
2 eggs
2 tablespoons water
4 large green tomatoes,
each cut in 6 slices
oil for frying
BUMBLE BEE
SOLID WHITE MEAT
TUNA
.Z9 EA
.
Water or Oil — Limit 4 Cans
SPECIALS - AUGUST 7, 8, 9 - 3 DAYS ONLY
FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX
laum.11....immimmlag
Mix corn meal, flour, salt,
and pepper in bowl. Set aside.
In small bowl, whisk eggs
with water. Set aside. Dip
each tomato slice into egg
mixture, then into corn mix-
ture. Repeat the process. Deep
fry in hot oil until golden and
puffy, 5 to 6 minutes. Drain
on paper towels and serve hot.
Serves 4 to 6.
Champagne Mustard: Mix
together'/4 cup mayonnaise,'/4
cup dijon mustard and 2
tablespoons champagne (may
be flat). Makes '/2 cup.
CINDY'S
BUTTER NUT CAKE
(from Sunrise Cafe)
Filling:
1 cup brown sugar
2/3 cup flour
1 rounded tablespoon
cinnamon
1/2 cup (1 stick) butter,
chilled
2 cups pecans or
walnuts, chopped
Cake:
4 cups flour
1 tablespoon baking
powder
2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) butter,
room temperature
2 cups sugar
4 large eggs (brown if
possible)
2 cups sour cream
2 teaspoons vanilla
extract
Preheat oven to 350F. But-
ter 9 by 13-inch baking pan
and dust lightly with flour. In
small bowl, mix brown sugar,
flour, cinnamon. Cut in chill-
ed butter to coarse meal con-
sistency. Add nuts and set
aside. In large bowl, combine
flour, baking powder, baking
soda and salt. Set aside.
Cream butter and sugar un-
til light. Add eggs one by one
beating well after each addi-
tion. Beat in sour cream,
vanilla and dry ingredients.
Pour half batter into prepared
pan and sprinkle with half
the filling. Spread remaining
batter over and top with re-
maining filling. Bake 45 to 50
minutes or until toothpick
comes out clean when in-
serted in center. Cool 15
minutes before cutting.
Makes 24 pieces. ❑
Copyright ©Ethel Hofman 1991.
Keep Cool Suppers For
Busy Summer Days
RUTH SAMUELS
Special to The Jewish News
R
■
by COLONY
6215 Orchard Lk. Rd. • Sugar Tree Plaza
626-1999
•
W. Bloomfield
INTIE1R1011/1
Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354-6060
84
FRIDAY, AUGUST 7, 1992
ush hour traffic, car
air-conditioner on the
blink, a cranky tod-
dler picked up from day care,
and hours of work to complete
before retiring are just some
of the reasons not to cook din-
ner in the summer. For most
of us, a refreshing shower and
these 5 keep-cool food tips will
hit the spot!
TIP #1— Put 2 cans of tuna
in the refrigerator before you
leave for work and pick up
ripe tomatoes at outdoor food
stand before you come home.
STUFFED TOMATOES
2 cans (6-7 ounces) water-
packed solid white
tuna, drained
4 ripe tomatoes, tops,
seeds and
membranes removed
1/2 cup mayonnaise
Ruth Samuels is a food
writer in Pennsylvania.
1 tablespoon mixed dried
herbs: parsley, chives,
tarragon
1 tablespoon dried
minced onions
Mix together tuna and may-
onnaise to a slightly chunky
mixture. Sprinkle on herbs
and onions and mix again.
Fill tomato shells with tuna
mixture.
TIP #2 — Delicatessens
have more to offer than
corned beef and cole slaw. Try
a pre-roasted cold chicken,
marinated mushrooms and a
room-temperature raisin
kugel.
LEMONY CHICKEN
SUPPER
1 2-3 pound roasted
chicken
1 lemon, sliced into
quarter chunks
1 pound marinated
mushrooms
1 (8 ounce) prepared
raisin kugel
Rub exterior of roasted cold
Continued on Page 86
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