BAGEL DELI & PRODUCE CO.

6088 W. MAPLE AT FARMINGTON RD.

•

851.9666

EAT SMOKED FISH-LIVE BETTER
SUNDAY 8-3

FALL SUPPER from page 92

OPEN MON THRU SAT 9-6

SMOKED SABLE NOSH

MIXED LETTUCE SALAD

$2.49

TAI LS

RUSSIAN
SCHMALTZ

La

BUMBLE BEE
SOLID WHITE MEAT

HERRING
$11 •50

EA.

Limit 4

TUNA
$1.39

EA

4 cups bibb lettuce, coarsely
torn
4 cups red lettuce, coarsely
torn
4 cups romaine, coarsely torn
1/2 seedless cucumber, thinly
sliced
1 can flat anchovies, drained
Combine lettuces in large
bowl. Arrange cucumber slices
overlapping around outer edge
of bowl and top lettuces with
anchovies arranged in a trellis
design. Cover tightly with plas-
tic wrap and refrigerate. This
may be done 3 to 4 hours be-
fore needed.
Before serving, pour Bal-
samic-Chive dressing over
(recipe below). Toss at table.

BALSAMIC-CHIVE
DRESSING

.

Water or Oil — Limit 4 Cans

SPECIALS - OCTOBER 16 - 17 - 18 - 3 DAYS ONLY!
FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX

1/2 cup balsamic vinegar
3 tablespoons olive oil
2 tablespoons dijon-style
mustard
2 tablespoon chopped fresh
chives
Note: May use 1/2 cup cider
vinegar combined with 2 tea-
spoons brown sugar instead of
balsamic vinegar.
In small bowl, whisk vine-
gar, oil and mustard together
to blend. Stir in chives. Makes
about 2/3 cup.

PARMESAN
COTTAGE LOAF

10-inch round sourdough or
white crusty bread
6 tablespoons butter or mar-
garine, softened
4 tablespoons grated parme-
san cheese
salt and freshly ground pep-
per
Cut round loaf into 8 to 10
wedges without cutting all the
way through. Separate slices
slightly and spread cut sur-
faces with softened butter.
Sprinkle parmesan between
slices and season lightly with

salt and pepper. Wrap in foil
and heat through in preheat-
ed 400F oven for 10 minutes.
Serve hot.

FRAN'S CRYSTALLISED
GINGER SHORTBREAD

1/2 cup brown sugar
1 cup butter, softened
2 cups all-purpose flour
1/2 teaspoon ground ginger
1/2 cup crystallised ginger,
finely chopped
Preheat oven to 350F. In
small mixing bowl, beat sugar
and butter until pale and
fluffy, about 2 minutes. Add
ground ginger and gradually
add flour, about 1/4 cup at a
time. All flour should be ab- ,
sorbed before adding the next
batch. With a spoon, work in
chopped crystallised ginger.
Press into 11 by 14-inch glass
dish or jelly roll pan. Bake in
preheated oven until edges are
slightly browned, 18 to 20 min-
utes. While hot cut into small
squares. Cool completely be-
fore storing in air-tight con-
tainer at room temperature.
Makes 60 pieces.

STRAWBERRY
WINE MOLD

6-oz. package strawberry-fla-
vored gelatin
3 cups boiling water
1 cup rose wine
1 pint strawberries, hulled
and sliced
Optional garnish: 3 ripe
strawberries, unhulled

Combine gelatin with boiling
water and stir to dissolve. Stir
in wine and refrigerate until
cooled and slightly thickened,
1 to 2 hours. Stir in strawber-
ries and refrigerate until firm,
3 to 4 hours longer. Garnish
with strawberries clustered in
center. ❑

Copyright © Ethel Hofman 1992.

Book Based On
Y Cooking School

CHRYSLER

ETHEL G. HOFMAN SPECIAL TO THE JEWISH NEWS

G

Corner of Pontiac Trail & S. Commerce Rds.

WALLED LAKE

• 669-2010 •

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1 0 °/0 OFF

7

ON ANY PURCHASE

Excluding Sale Items

Expires 10/23/92

7 CHOCOLATE
COVERED
RAISINS

$.79

Orchard-12 Plaza • 27885 Orchard Lake Road at 12 Mile • 553-2165
Hours: Monday-Saturday 9 to 9; Sunday 11-6

THE FINEST IN CUSTOM
CABINETS FOR HOME OR OFFICE"

ai Yang Dipping Sauce,
Spanish Sausage Stew,
Zucchini Flower Soup,
Sushi — and they're kosher?
Absolutely. These are just
some of the 210 tantalizing
recipes in the brand-new (In-
ternational Kosher Cookbook}
from the 92nd Street Y Kosher
Cooking School by Batia Plotch
and Patricia Cobe.
Batia Plotch was born in
Tunisia and lived in Israel be-
fore coming to New York.
'When people found out I didn't

ETHEL HOFMAN is the food

editor of the Baltimore
Jewish Times.

know what gefilte fish was, I
was asked, are you really Jew-
ish?" she remembers. "That
bothered me."
The result was a kosher cook-
ing program she started in 1978
at the 92nd St. Y to teach eth-
nic cuisines to the kosher cook.
The response was incredible.
"At first we had only Jewish
chefs," says Ms. Plotch. "Then I
met Millie Chan, a wonderful
Chinese lady who was willing
to experiment and work within
the strict accordance of kosher
dietary laws."
Other famous international

SCHOOL " page 96

