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Ten Mile Rd., Just W. of Telegraph Certified Kosher Metropolitan Kashruth Council 355-0088 ILENE SPECTOR SPECIAL TO THE JEWISH NEWS S 4.5 OZ. BOX AMERICAN BULK FOOD COUPON MIS g irdFA71 1";?" -- r Tirgli FREE!! I SORBET I \ II ( 0..120E4 99 • MUSHROOM • AND MORE! Limit 2 • Ex•ires 11-7-92 2/ $3.00 I Over 12 Varieties • MINESTRONE • • ONION AMERICAN BULK FOOD COUPON I PRODUCT OF ISRAEL Celebrate Fall With Cabbage And Strudel Congratulations 1ZON WEISS On Completing Your First DETROIT FREE PRESS MARATHION We re Very Proud of You! Love, Mom & Dad tuffed cabbage and strudel are familiar dishes served in Jew- ish homes during the fall season. Every family seems to have its favorite recipe from grandmother, and there are more varieties than I ever imagined. I'd like to share with you a few of my preferred choices. crumbs. Spread half the fill- ing mixture to within 1-inch of the edge of the pastry. Roll up, wet the edges to seal and brush the tops with oil and sprinkle with nuts. Bake in the oven at 425 degrees 20 to 30 minutes or until brown. SAVORY VEGETABLE STRUDEL 1 large head of cabbage 1 1/2 lbs. ground meat 2 Tbsp. fat 1 large onion, sliced and sauteed 1 large can tomato paste 6 cans water 1 cup rice, cooked 1 /4 cup brown sugar 10-12 ginger snaps juice of 1 lemon cloves white raisins, optional Pastry: 1 1/2 cups flour 1 stick cold margarine 1 /2 cup plus 2 Tbsp. water (approx.) 1 tsp. vinegar Filling: 2 Tbsp. oil or melted margarine 2 chopped onions 4 oz. sliced mushrooms 2 tomatoes, skinned and chopped 10-12 oz. frozen chopped spinach, defrosted and slightly drained 1 Tbsp. chopped nuts or sesame seeds 1 /2 tsp. salt pinch of pepper pinch of mixed herbs pinch of garlic salt 1 Tbsp. chopped parsley 1 1/2 Tbsp. oil or melted margarine for brushing pastry 1 /2 cup breadcrumbs extra nuts of sesame seeds to garnish Place the flour in a bowl, add large pieces of the marga- rine and cut into dough. Com- bine the water and vinegar and add slowly to mixture to make a soft, workable dough. Roll out the dough into an oblong, fold into three, seal the edges and turn to the left. Repeat this process twice and then refrigerate. (This process is also given to puff pastry, to create a light and flaky crust.) Heat the oil. Add the onions and fry until light brown. Add the mushrooms, tomatoes and spinach. Add the rest of the filling ingredients and seasonings and cook for about 10 minutes until the spinach is cooked and liquid evaporated. Leave to cool. Cut the pastry into two and roll out into 2 oblong pieces. Brush with half a tablespoon of oil and half the bread Ilene Spector is a Maryland food writer OLD-FASHIONED STUFFED CABBAGE Pour scalding water over cabbage in a pot and let stand until cool and leaves are flex- ible. Mix meat with rice and spices of your choice to taste. Separate leaves. On each leaf, put 1 1/2 tablespoons meat mix- ture, fold and close with a clove. Place over sliced sau- teed onions in casserole dish. Mix the diluted tomato paste with the brown sugar, lemon juice and gingersnaps soft- ened in a little water. Pour over cabbage and bake 2 hours in a slow oven (300 to 325 degrees). May be frozen. Serves 6. 90'S VERSION OF `STUFFED CABBAGE' 2 lbs. ground beef or turkey 1 Tbsp. raw rice, cooked 3 lb. head of cabbage 1 can whole cranberry sauce 2 cans marinara sauce Add rice to the ground meat and make small balls. Wash cabbage and cut into strips. Line a large casserole with CABBAGE I page 106