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Maxwell House. The coffee
handed down through generations.

96

fold second side of paper over
layered food, fold bottom edge
over top and work your way,
edge over edge, folding and
twisting until bag is sealed.
Turn each bag over and place
on ovenproof dish or baking
sheet. Brush top of bag with
remaining oil and bake until
paper is puffy and golden,
about 20 minutes. Serves 4.
To serve: place a bag on
each plate, slit bag in an 'X'
and fold back paper. Serve
steaming hot with Garlic
Mashed Potatoes

EMERIL'S CREOLE
SEASONING
1 1 /2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic
powder
1 tablespoon black
pepper
1 tablespoon onion
powder
1 tablespoon cayenne
pepper
1 tablespoon dried leaf
oregano
1 tablespoon dried leaf
thyme
Combine all ingredients
thoroughly and store in an air-
tight container. Use as need-
ed to sprinkle over fish,
vegetables or in salad dress-
ings. (Makes about 2/3 cup).

Foryears, no other coffee
has brewed tradition
like Maxwell House!
Its rich taste and aroma
have been enjoyed time
after time, cup after cup.

be

GARLIC MASHED
POTATOES (DAIRY)
1 teaspoon vegetable oil
2 tablespoons chopped
garlic
6 cups diced, unpeeled
potatoes, cooked
2-3 tablespoons skim milk
white pepper and salt to
taste
Saute garlic in hot oil. Add
to potatoes and mash togeth-
er with milk. Season to taste
and serve hot. Serves 4.

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Note: for a meat meal, cook-
ing water from potatoes may
be substituted for milk.

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VIIICE ER

In-stock items only

138 West Maple, Birmingham 647-6687
Now through June 20, 1993

SERVICE OPEN 7 AM to MIDNIGHT

MONDAY - FRIDAY
i _ r .
1 0

soutnrIELa Eagle

0

CHRYSLER

Plynioutli

28100 Telegraph Rd.-Telegraph at 1172 Mile

At Tel-Twelve Mall, South End

Southfield • 354-2950

We Accept = et Personal Checks & Cash

FRIED TROUT,
NORWEGIAN-STYLE
4 small brook trout, 14-16
oz. each, pan-ready
3 tablespoons all-purpose
flour
2 teaspoons salt
'/2 teaspoon pepper
2 tablespoons vegetable
oil
/4 cup sour cream or sour
half and half
Wash off trout and pat dry
with paper towels. Combine
flour, salt and pepper in a
plastic bag. Add fish, one at a
time, and shake to dredge
with flour mixture.
Heat oil in large skillet,
preferably non-stick. Place
trout in skillet and fry over
medium heat, 2-3 minutes on

3

CATCH page 100