Fleischmann's.

.

RECIPES

STUFFED CABBAGE
2 2-pound cabbages
2 pounds ground beef
4 slices bread, soaked
in cold water and
squeezed dry
1 large onion, finely
chopped
2 apples, peeled, cored and
finely chopped
2 eggs
1/4 cup rice
2 teaspoons salt
pinch pepper
2 tablespoons sugar
juice of 1 1/2 lemons
2-3 roasting bones (rib or
neck bones)
6 oz. can tomato paste
1 tablespoon honey
Place cabbage in large pot,
cover with hot water. Boil for 2
minutes, cover and remove from
heat. Set aside.
In a large bowl, place meat,
bread, chopped onion and ap-
ples, eggs, rice, salt and pepper,
sugar and juice of 1/2 lemon.
Mix well. Set aside.
Drain cabbage and cut off
leaves, removing hard white
core. Fill large leaves first, plac-
ing rounded tablespoonfuls fill-
ing in center and wrapping
around. Cut any left-over cab-
bage into chunks and place with
roasting bones in large pot.
Arrange stuffed cabbage on top.
Add 1 teaspoon salt, tomato
paste and juice of 1 lemon. Pour
on enough boiling water to cov-
er. Cover. Simmer very slowly
for 3 hours. Place honey in small
pan and mix with wooden spoon
to brown. Mix with a little liq-
uid from stuffed cabbage. Pour
over cabbage in pot and heat
through. Serves 8.
Note: 2 pound cabbage with
1 cup water poured over and cov-
ered with wax paper may be mi-
crowaved at High for 12
minutes, turning once. Leaves
pull away easily and bright
green color remains.

GRANOLA-BRAN MUFFINS

Makes 1 dozen (2112-inch) or 9 (3-inch) muffins

1/2

1 /2

1/4

3 /4

1/4

1/4

3 /4
1 3/4

1
1

1 /4

1/4

cup NABISCO 100% Bran Cereal
cup boiling water
cup FLEISCHMANN'S Margarine, melted
cup firmly packed light brown sugar
cup honey
cup EGG BEATERS' 99% Real Egg Product
cup buttermilk
cups all-purpose flour
teaspoon baking soda
cup granola
cup dark seedless raisins
cup well-drained crushed pineapple

In small bowl, mix cereal and water; let stand 10 minutes,

With mixer, beat margarine, sugar and 2 tablespoons honey; blend
in egg product and buttermilk until smooth. Stir in bran mixture.
Combine flour, baking soda and granola; stir into bran mixture. Fold
in the raisins and pineapple. Spoon batter into 12 greased (2 1/2-
inch)* muffin-pan cups. Bake at 400°F for 20 to 30 minutes.
Immediately brush muffin tops with remaining 2 tablespoons honey.
Serve warm.

Nutrition information per muffin: 238 calories, 171 mg sodium, 1 mg
cholesterol, 6 gm total fat (21% calories from fat), 2 gm saturated fat, 3 gm
dietary fiber.

*9 greased 3-inch muffin-pan cups may be substituted.

© 1993 Nabisco Foods, Inc.

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,
Unsalted Spread or
Light UPC Code to:

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

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

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FOODS

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and the Halls

CLASSIC CUISINE
Approved by Council of Orthodox Rabbis

PHILIP TEWEL
Food and Beverage Director

Of Your
Choice

(313) 661.4050 or (313) 968.1200

Farmington Hills, Michigan

r

1 0 % 0 F F

CHOCOLATE
ON ANY PURCHASE COVERED WALNUTS
$ 2.991b.
Excluding Sale Items

EXPIRES 3/13/93

page 86

EXPIRES 3/13/93

L

Orchard-12 Plaza • 27885 Orchard Lake Road at 12 Mile • 553-2165

Hours: Monday-Saturday 9 to 9; Sunday 11-6

Give a little piece of your --leart.eir GIVE TO THE TORCH DRIVE

CAJUN SPICY SALMON
STEAKS
1/2 cup seedless raisins
1/2 cup light brown sugar
2 1/2 cups water
2 teaspoons Cajun seasoning
2 medium onions, thinly
sliced
2 lemons, thinly sliced
6 salmon steaks, 4-5 oz. each
3/4 cup potato chips, finely
crushed
1/4 cup cider vinegar
1/3 cup sliced blanched al-
monds
parsley sprigs to garnish

In large saucepan or deep
skillet, mix raisins, sugar, wa-
ter, Cajun seasoning, onions and
lemons. Arrange salmon steaks
in one layer and baste with liq-
uid. Bring to simmer, cover and
cook over low heat for 30 min-
utes. With slotted spoon, remove
salmon to warm platter. Stir
crushed chips and vinegar into
RECIPES page 90