Fleischmann's.

TWIST page 98

lentils are tender. Stir often
during cooking adding extra
water as needed to prevent
dryness. Add salt, pepper, c.
tomato paste and sugar and
simmer, covered, for 30 to 40
minutes longer until lentils
are very soft. Season to taste
and garnish with parsley.
Serves 8.

GRILLED ASIAN TOFU

.....
• •

•

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INTERNATIONAL

'JEWISH

COOKBOOK

* Zero

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S` International Jewish Cookbook,

oblichell by Warner Books, 1991.

p TURKEY AND SWEET POTATO TZIMMES

Makes 8 (11/4-cup) servings

2 pounds boneless, skinless turkey thighs, cut into 1 1h-inch cubes*
2 tablespoons FLEISCHMANN'S® Sweet Unsalted Margarine
2 large onions, chopped
5 large carrots, peeled and cut into 1-inch chunks or 1 pound
baby carrots
2 cups water
2 large potatoes
2 yams or sweet potatoes
113 cup honey
1 12 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
8 ounces pitted prunes, soaked in hot water for 30 minutes and
drained

In large heavy pot, over medium-high heat, brown turkey in marga-
rine. Remove from pot; set aside.

In same pot, cook onions in pan drippings until tender. Add turkey,
carrots and water; heat to a boil. Reduce heat to low. Cover; simmer
for 1 hour. Peel and cut potatoes and yams or sweet potatoes into
1-inch chunks. Add potatoes, yams or sweet potatoes, honey, cinna-
mon and pepper to turkey mixture; heat to a boil. Reduce heat to low.
Re-cover; simmer for 30 minutes. Add prunes. Simmer, uncovered,
for 30 minutes more or until turkey is tender, stirring occasionally.

Nutrition Information per serving: 394 calories; 123 mg sodium, 85 mg cholesterol,
8 gm fat (18% calories from fat), 2 gm saturated fat, 7 gm dietary fiber

'2 pounds boneless chuck or stew meat may be substituted.

esterol

Lo w Ilit =tufted fat.
• >Made from 100% corn oil.

0 [Zlm

.1 ■ 11,10....11111,1010- 4•101 ■ •././;Poillo

.16

Immo

FREE!

Fleischmann's
Jewish Recipe
Folder

Filled with
deliciously different,
kosher recipes.

Just send a stamped,
self-addressed business
envelope with any
Fleischmann's Margarine
or Light UPC Code to:

FLEISCHMANN'S JEWISH
RECIPE FOLDER, P.O. BOX
7138, Clinton, IA 52736

One folder per request.
Allow 4 weeks for delivery.
Good while supplies last.

NAFECO
FOODS

GROUP

©1992 Nabisco Foods, Inc.

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23 2 2 5 WOODWARD • FERNDALE

1 pound firm tofu
1/4 cup vegetable oil
2 tablespoons soy sauce
1 tablespoon frozen or-
ange juice concen-
trate, thawed
1 teaspoon ground gin-
ger
pinch black pepper
Cut tofu in pieces, about
3/4-inch thick by 2-inches. Set
aside. In non-metal shallow
dish, combine oil, soy sauce,
orange juice, ginger and pep-
per. Place tofu in marinade,
turning to coat all sides. Cov-
er tightly and refrigerate
overnight or 12 hours. Cook
on well-oiled, hot grill, 5 to 8
minutes on each side or until
browned and crisp on outside.
Or place on greased pan un-
der pre-heated broiler. Cook
as above turning to brown
both sides. Serves 8.
Serving suggestion: Place
cooked tofu in center of warm
serving dish and surround
with cooked broccoli spears c --
other colorful vegetables.

GRILLED AUTUMN
VEGETABLES
Basting oil:
1/2 cup vegetable oil
1/4 cup good olive oil
1/4 cup cider vinegar
1/4 cup fresh lemon juice
1 tablespoon dried thyme
1 teaspoon freshly
ground pepper
1 teaspoon salt
1 small head green cab-
bage,
cored and cut in 8
wedges
4 baby eggplants, peeled
and cut in 1-inch
slices
4 small zucchini squash
(each cut in quarters,
lengthwise)
2 large red bell peppers,
seeds removed and
cut in quarters
Whisk together all basting
oil ingredients in non-metal
bowl and set aside. Run
large toothpick through each
cabbage wedge to prevent
falling apart. Drain wells
Brush all vegetables gener-
ously with basting oil and
place in shallow non-metal
dishes. Pour any remaining
oil over. Cover and refriger!
ate 4 to 6 hours or overnight .
To cook: Place vegetables of
well-greased grill or on

TWIST page 102