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February 19, 1993 - Image 90

Resource type:
Text
Publication:
The Detroit Jewish News, 1993-02-19

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

LET ABC CABINETS
SHOW YOU HOW...
0 .
FF!

Any Complete Kitchen
or Bath Over $3000

No substitutes. Not to be combined
with other offer. With this ad.
Must be presented at time of sale.
Expires 3/15/93
L

Specializing in:
• Cabinet Refacing • Kitchens • Baths • New Cabinets

Ford
,

TO HAVE THE KITCHEN
OF YOUR DREAMS!
CALL (313) 548-7010 TODAY!

EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS
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

EMPIRE FRESH FROZEN

SUNDAY FEBRUARY 21st THROUGH
FRIDAY, FEBRUARY 26th

BARBEQUE TURKEY

$1.7911b.

EMPIRE

CHICKEN & TURKEY POT PIE

1.79/pkg.

U.S.D.A. CHOICE

$3.29/m.

KOSHER BONELESS CHUCK ROAST

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

(while quantities last)

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

-

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.

Ceramic Tile
Marble
Granite
Whirlpool Tubs
Faucets
Bath Accessories

CERAMIC TILE SALES

TJ Marble and Granite Shop

23455 Telegraph Rd.
North of / Mile in Southfield
356-6430

CLASSIFIED
GET RESULTS!

Call The Jewish News

)0

354-5959

COOKING

page 88

ings. Reserve at room temp-
erature. About 20 minutes
before serving, toss the as-
paragus with the well-shaken
vinaigrette and sprinkle the
pine nuts on top. Toss again
just before serving. Serves 6
to 8.

2 large eggs

3 Tbsp. heavy cream

4 dashes hot pepper sauce
1 /2 bunch parsley, washed
and dried
salt and pepper to taste
5 ounces grated Parmesan

or Reggiano cheese

4 ounces slivered,

JELLIED
ORANGE SLICES
6 large naval oranges
juice of 1 lemon
2 Tbsp. sugar
11/2 tsp. unflavored gelatin
Cut oranges in half length-
wise. Juice oranges; reserve
juice. Remove pulp from 6
orange halves, leaving cups
clean. To steady cups, place in
standard size muffin tins. In
saucepan combine 1 cup
orange juice, lemon juice,
sugar and gelatin. Bring mix-
ture to a boil, stirring. Reserv-
ing small amount, poor juice
mixture into orange cups. Let
stand 10 minutes. Some of the
mixture will be absorbed in-
to shells. Using reserved juice
mixture, refill cups to top
level. Refrigerate several
hours or overnight, until firm.
When ready to serve, slice
cups into 3 or 4 wedges. These
can be used as a snack or love-
ly garnish for meat or poultry.
Yields 15 to 20 wedges.

MEATLESS PEPPER
AND ALMOND
LASAGNA
1 lb. spinach lasagna
noodles (egg noodles are
fine, but not as colorful)
3-4 Tbsp. olive oil
3 large sweet red peppers
3 large yellow peppers
1 tsp. dried basil
2 large garlic cloves
1 lb. whole milk ricotta

cheese

blanched almonds,
toasted

Cook the lasagna noodles in
lots of boiling salted water
until just tender, but not
mushy! Drain and toss in a
bowl with the olive oil so the
noodles do not stick together.
Steam or microwave both
types of peppers until soft.
Remove the stems and seeds.
Puree each color separately,
adding 1/2 tsp. basil to each
batch. Set aside. In a food pro-
cessor with metal blade,
mince the garlic. Add the
ricotta, eggs, heavy cream,
hot sauce, parsley and salt
and pepper to taste and proc-
ess until the mixture is
smooth, scraping down sides
of bowl at least once. Preheat
the oven to 325. Oil or butter
a 9 by 13-inch pan. Place a
layer of noodles on the bottom
and cover with about 1/5 of
the ricotta mixture. Top with
half the yellow pepper puree
and a tablespoon or so each of
the grated cheese and
almonds. Top with another
layer of noodles and layer as
before, this time using the red
pepper puree. The final layer
is made of noodles, ricotta
mixture and the last of the
grated cheese. Bake un-
covered for about 35 minutes
or until heated through. Let
rest 10 to 15 minutes before
cutting. Serves 6 to 8 as main
course. ❑

Vegetarian Group
Fuels National Trend

ETHEL HOFFMAN SPECIAL TO THE JEWISH NEWS

I

he Vegetarian Resource
Group is 10 years
young. Baltimoreans
Charles Stahler and
Debra Wasserman can take
credit for helping fuel this na-
tional trend, which is still
gaining rapid momentum.
"We were originally The
Baltimore Vegetarians but in
1989 changed to Vegetarian
Resource Group. From the be-
ginning, the goal was educa-
tional," recalls Debra Wasser-
man who has a master's
degree in international rela-
tions from Georgetown
University. "That's where I
came to understand how food,
hunger and what we eat af-

fects the whole world. Now,
people are finally beginning
to realize that our resources,
even water, are not endless."
The Jewish Vegetarians
Newsletter published quar-
terly, with a circulation
throughout North America,
promotes a meatless diet
within the Judaic tradition.
But can a simcha be a true
celebration without chopped
liver and chicken soup?
"Absolutely," insists Rich-
ard Schwartz, author of Juda-
ism and Vegetarianism,
(published by Micah, now in
its 4th printing). "In Israel, it

VEGETARIAN page 92

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