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