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September 18, 1992 - Image 94

Resource type:
Text
Publication:
The Detroit Jewish News, 1992-09-18

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

Eating Well Means
Starting With The Best

c

Pizza Lovers Like
Fresh Sauce, Dough

S

tart your new year right with delicious,

all-natural Empire Kosher poultry.
To serve the finest, start with the very best: Premium

When you want only the finest foods to grace
your table, specify the all-natural poultry with a
distinct difference. . . Empire Kosher!

quality Empire Kosher. Empire's poultry is always
succulent and tende>y fresh and flavorful because of

the extra time and care that goes into every chicken,
turkey and duck.

No artificial ingredients or growth stimulants
are ever used, so Empire's poultry is raised slowly
and naturally, the way it should be.

Special hand processing in cold water and
stringent supervision ensure that every product

is unquestionably kosher and meets Empire's

unsurpassed standards of quality, natural freshness
and flavor.

Empire Kosher Poultry, Inc.
Mifflintown, PA 17059
Consumer Hotline:
1-800-EMPIRE-4

EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS
ME ISER
Look for this emblem and be a name
Association who sells only the finest of
not a number by shopping at a
select kosher products which are
member market of the Detroit area
certified kosher by a recognized
Retail Kosher Meat Dealers
Orthodox rabbinical council.

PRE-ROSH HASHANAH
SPECIALS

SUNDAY, SEPTEMBER 20th THROUGH
FRIDAY, SEPTEMBER 25th

EMPIRE FRESH FROZEN

KOSHER TURKEY WINGS

EMPIRE FRESH FROZEN

KOSHER TURKEY LOWER QUARTERS .

U.S.D.A. CHOICE KOSHER

SHOULDER CUT LAMB CHOPS

This Week Exclusively at:

COHEN'S KOSHER MEAT & POULTRY MARKET

6734 Orchard Lake Road, near Maple
in the West Bloomfield Plaza, West Bloomfield
PHONE 932-3930 & 932-3931

OUR FAMILY HAS BEEN SERVING THE JEWISH COMMUNITY FOR
OVER 70 YEARS. MICHAEL COHEN, OWNER-OPERATOR

1111111

. 59 , lb.
79 , lb.

taw moo $ C59/lb.

(while quantities last)

STORE HOURS:
Sunday 8:30-5:00
Monday - Thursday 9:00-6:00
Friday 9:30-3:00

Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354-6060

FRIDAY, SEPTEMBER 18, 1992

VEGETABLE PIZZA
1 (12-inch-pizza crust (see
recipe)
1 cup Fresh Pizza Sauce
(see recipe)
1 medium zucchini
1 medium yellow squash
3 ounces fontina cheese
1 small red onion, sliced
thin
2 plum tomatoes, sliced
thin
1 small head radicchio,
sliced into thin strips
1 cup arugula, torn into
small pieces
Slice zucchini and yellow
squash, keeping each
separate; set aside. Shred the
cheese.
Spread one cup pizza sauce
over baked crust to within
1-inch of edge. Place vege-
tables evenly over sauce.
Sprinkle with cheese. Bake at
475 degrees F for 5 to 10
minutes or until cheese
melts.

FRESH PIZZA SAUCE
2 tablespoons butter or
margarine
1 tablespoon olive oil
1 clove garlic, minced
1 jalapeno, seeded and

minced
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste -
1 cup water
1 teaspoon sugar
'/2 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/8 teaspoon onion salt
6 sun-dried tomatoes,
about 1/3 cup, cut
into small pieces
Heat butter and oil in a
12-inch skillet over medium
heat. Add garlic and saute un-
til golden, about 1 minute.
Add remaining ingredients.,, <
except for sun-dried tomatoes.
Cover and simmer about 30
minutes, stirring occasional-
ly. Add the sun-dried'
tomatoes and simmer for 10
more minutes. Yield: 2 cups.

WHOLE-WHEAT
PIZZA DOUGH
1 package active dry
yeast
1% cups warm water (105
degrees F to 115
degrees F)
'/2 teaspoon salt
1 /4 cup olive oil
21/2 cups all-purpose flour
2 cups whole wheat flour -
Dissolve yeast in warm—
water in warmed bowl. Add--
salt, olive oil, and all-purpose
flour. Using dough hook on
your mixer, add whole whea_!._ ---
flour, '/2 cup at a time, until
dough clings to hook and `---)
cleans sides of bowl. Knead
for 5 minutes. Place in greaS-
ed bowl, turning to grease top.
Cover; let rise in warm place,
free from draft, until doubled:
in bulk, about 1 hour. Punch
dough down. Let rest 10
minutes. Divide dough in
half. (Dough can be wrapperI
in plastic wrap and
refrigerated overnight or
frozen for later use.)
Spray a 12-inch pizza pari
with nonstick cooking spray.
Press dough into pan; pinch
edges to form a rim. Prier, <
surface of dough with fork.
Bake at 475 degrees F for 10
to 15 minutes or until golden.
Yield: Two 12-inch pizza° I
crusts.

Friday Night Chicken

,c7

Established 1920

OUR MEMBER MARKETS FEATURE THE FINEST SELECTED EMPIRE KOSHER POULTRY.
BROUGHT IN FRESH DAILY FOR YOU THE CONSUMING PUBLIC TO ENJOY YOUR WAY.

86

If you're a pizza-lover at
heart and like to entertain,
this is the recipe for you. We
have included two delicious
recipes that can be made
ahead: Whole Wheat Pizza
Dough along with a Fresh
Tomato Sauce.
The pizza crust can be
prepared the day ahead,
wrapped in plastic wrap and
refrigerated overnight or
frozen for later use. Then one
hour before the party, remove
the dough from the refri-
gerator and let warm to room
temperature. About 30
minutes before making piz-
zas, press into pan and bake
as directed.
When the guests arrive let
them participate in creating
a pizza of their choice. We
have given a recipe for a
delicious Vegetable Pizza, but
as you know, toppings are as
unlimited as the imagination.

MARCY GOLDMAN

Special to The Jewish News

M

y mother-in-law
taught me two very
important lessons
that defy time and trends.
Number one: Never try to
argue with a man who is tired
and hungry. Number two: You

can't really change or tampers
with "Friday Night Chicken!'
I know the former will irk -
feminists (among whom I
count myself) but it is based
more on dynamics of blood
sugar than on some arbitrary
sexist philosophy. Trust me. I, <
also hold with the second wise
gem which, in spite of these

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