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September 18, 1992 - Image 95

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

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

, days of inspired nouvelle
everything, still has a certain
truth to it.
The fact is, Friday Night
Chicken is synonymous with
a particular type of roast
> ._chicken that is served in
Sabbath-celebrating homes
c'on a regular basis Friday
nights. Sometimes it can be
ibund every second Friday
alternating with beef brisket
(a similar food paradox). You
„may be in Baltimore,
1 Brooklyn or Butte, Montana,
and the chicken enjoyed in
Sabbath-celebrating homes is
she same. It seems no matter
who makes the recipe (first-,
second-, or third-generation)
or which ingredients are us-
- ed (heavy on the garlic
powder, light on the pepper),
the resulting dish tastes and
racks appetizingly of tradi-
Something therein
refutes evolution and cheer-
fully resists diversion. The
'roast chicken of Friday night
is divinely comforting to soul
and stomach alike.
Consider my mentor's
recipe. Over the years my
mother-in-law, (unanimously
acclaimed as a kitchen
maven, culinary whiz) has
tried various modifications to
her original formula. It began
by dredging a plump, cut-up
fryer in paprika, garlic
-- --nowder, salt, and pepper. A
few times she added a spritz
of ketchup (no, she doesn't
know why either). When I
- 1-1;oined the family she was cur-
, rently mixing onion soup
powder, together with apricot

Salt, pepper to taste
2 cup up fryers (approx.
3 lb. each)
tbsp. garlic powder
2 tbsp. paprika
1'/2 packages onion soup
mix (or 11/2 tbsp.
onion bouillon soup
powder mix)
1/4 cup water (depending
on how much gravy
you want)
1/2 cup Casino or Italian
style dressing
'1 cup apricot jam
Cubed potatoes and
, Preheat oven to 375 degrees
F. Lay out chicken pieces in a
large roasting dish. Sprinkle
with salt and pepper, garlic
and paprika. Surround with
carrots and potatoes. Mix re-
maining ingredients together
and pour over chicken.
Place chicken in oven and
reduce heat to 350 degrees F.
Roast until done (there should
>- _7 be some tiny crisp parts)
basting often, about 1-11/2
hours. ❑


`Rich creamy
touch of swe




The naturally good taste of Sunsweet' prune
\\ juice tastes even richer with pulp. Made from
\\sun-ripened prunes,100% natural Sunsweet
with pulp also has more dietary fiber And
with 150 off, the rich get richer.

Save /15

on any size bottle of Sunsweet.

Retailer: Sunsweet Prune Juice, P.O. Box 870143, El Paso,1X 88587-
0143, will redeem for 15c plus BC handling when used for ONE'
purchase per coupon, if in compliance with our established
redemption policy. Cash value 1/ 20c. Void if restricted or taxed.

c. 1992. Sunsweet Growers Inc.
11.1. MEI MN


A Certified Kosher Parve



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