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July 02, 1993 - Image 92

Resource type:
Text
Publication:
The Detroit Jewish News, 1993-07-02

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

oo s • i1 Nests• eese • a

o'Ko

rea

ABYLON ETHNIC FOOD

The Finest Selection Of Foods From Around The World.

Lipari

-.1

r

FETA
TURKEYCHEESE
BREAST
1 " Lb. 1 "

1 r

L with coupon • exp. 7-8-93

-I Lwit h coupon • exp. 7-8-93

-1

Dried

BASMATI APRICOT 17 oz. PASTE
pkg.
RICE
BUY TWO GET
$995
ONE FREE

Lb.

$

Elephant Brand i r

11 lb. bag

with coupon • exp. 7-8-93

1

L

with coupon • exp. 7.8-93
-I L
)

Old Orchard Plaza • Maple & Orchard Lake Rd. next to Farmer Jack • W. Bloomfield • 851-4343

BAGEL DELI & PRODUCE CO.

6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666
OPEN MON. THRU SAT. 9 TO 6
SUNDAY 8 TO 3

THE PLACE FOR SIVIOKED F
THE FINEST SMOKED FISH & DELI TRAYS

DC ar NOVA L OX

art

"CLOSED was

the word that

for many

years described

the educational

opportunities available

to learning handicapped

children in the Jewish

schools of America.

CAMPING
OUTFITTERS
AND
WILDERNESS
GUIDES

738-JAW1 (5291)

3405 Orchard Lake Road
Keego Harbor

New
Arrivals
Daily

MARGUERITE

But now. . .

Cf)

w

• TA H

means
"OPEN!"

U)

LU

CD

CC

CI)

92

On The Boardwalk

932-5252

For further information
P'TACH of Mich., Inc.
25311 Ronald Court
Oak Park, Michigan 48237
(313) 399-6281

MOROCCAN LENTIL
SALAD

• 2 cups dried lentils
• 4 cups water
• 1 large sweet red onion, finely
diced
• 1 cup raisins or currants
• 'h cup prepared vinaigrette
salad dressing
• 1 tablespoon brown sugar
• l'h teaspoons ground cumin
• 'h teaspoon salt
• pepper to taste
• 1/, cup fresh cilantro sprigs
(optional)

Wash and pick over lentils. In
medium saucepan, bring water
to boil. Add lentils and simmer
slowly, uncovered, for 20 min-
utes or until lentils begin to split
and are slightly chewy. Drain
well. Transfer to mixing bowl
and stir in onions, raisins, dress-
ing, sugar, cumin, salt and pep-
per. Mix well. Sprinkle with
cilantro. Refrigerate for several
hours to allow flavors to fully de-
velop. Serves 6-8.

WINE-STEEPED
RHUBARB AND
BERRIES

cup any fruit jelly or
preserves
• 'h cup sweet red wine
• i/4 cup honey
• pinch ground cloves
• 1 pound rhubarb, washed,
trimmed and cut into 'h-inch
slices
• 1 pint strawberries, washed,
hulled and quartered



Place preserves, wine, hon-
ey and cloves in medium sauce-
pan. Warm over medium heat
until smooth. Stir in rhubarb
and simmer 10-15 minutes un-
til tender. Gently stir in straw-
berries. Heat through for a
minute or two. Cool 15 minutes
before transferring to serving
dish.
Note: be sure to trim and dis-
card all leaves from rhubarb.
They contain oxalic acid which
is poisonous.

SIMPLE, BY DESIGN:
MENU 2

Champagne Toast to the Season
Pasta Primavera with Snow
Peas and Bright Peppers*,
Ricotta and Regianno
New Potato Salad with Fried
Vidalias*
Cherry Tomatoes and Greek
Olives
Lime Cream Whip* garnished
with Strawberries
Angel Food Cake*

PASTA PREVIAVERA

Michigan's MarketMakers
In Coins and Bars

"Sell Where the Dealers Sell"

BARN=TT
RARITI=S

C O R POR A T I O N

Parents for Torah for All Children

FOOD FUN page 90

189 MERRILL ST. BIRM.. MI 4.8009

Pheac (313) 644-1124

Since 1971

CLASSIFIED
GET RESULTS!

Call The Jewish News

354-5959

WITH SNOW PEAS AND

BRIGHT PEPPERS

• 1 pound rigatoni, cooked and
drained, according to package
directions
• 2 tablespoons sesame oil
• 2 tablespoons wine vinegar
• 1 teaspoon dried pepper flakes
• 1 teaspoon salt
• 1 tablespoon chopped garlic,
or to taste
• 10 oz. package frozen snow
peas, thawed
• 1 medium size yellow bell
pepper, cored and cut in thin
strips
• 1 medium size red bell pepper,
cored and cut in thin strips
• 1 medium size orange bell

pepper, cored and cut in thin
strips
cups parsley sprigs


Place cooked rigatoni in large
bowl. In cup, mix oil, vinegar,
pepper flakes, salt and garlic.
Pour over rigatoni. Gently stir
in snow peas, peppers and pars-
ley. Pass bowls of part-skim
ricotta cheese and grated parme-
san or reggiano. Serve at room
temperature. Serves 8.
Note: Parmigiano-Reggiano
is a hard cheese with granular
texture. None compares with the
Italian variety with its rich,
sharp taste.

NEW POTATO SALAD
WITH FRIED VIDALIAS

• 3'h pounds new potatoes,
unpeeled and scrubbed
• 1 tablespoon salt
• 2 tablespoons vegetable oil
• 1 large Vidalia or sweet white
onion, cut in 'h-inch dice
• $/4 cup prepared Caesar salad
dressing
• 'h cup fresh mint leaves,
snipped coarsely
• freshly ground pepper
• 'A cup fresh parsley sprigs

Cut potatoes into 1-inch
pieces. Do not peel. Bring about
311 quarts water to boil. Add salt
and potatoes. Return to boil,
then reduce heat to simmer.
Cook 20-30 minutes until point
of sharp knife easily pierces

potatoes. Drain and turn into
large mixing bowl. While pota-
toes are cooking, heat oil in small
skillet over medium heat. Add
onion and fry quickly to golden
brown. Do not allow to burn or
onion will taste bitter. Add onion
to potatoes. Pour dressing over
and sprinkle with mint. Stir gen-
tly to mix. Season to taste with
pepper and salt. Garnish with
parsley sprigs. Serves 8.

LIME 'CREAM' WHIP .

• 6 oz. package lime gelatin
• 2Y4 cups boiling water
• 12 oz. container frozen
lemonade, thawed
• 12 oz. container whipped
topping
• 6-8 large strawberries,
unhulled

In large bowl, dissolve gelatin
in boiling water, stirring con-
stantly with metal spoon until
no gelatin grains are visible. Add
lemonade and stir to mix. Re-
frigerate until mixture is slight-
ly thicker than egg white. Beat
in about 3/4 of the topping to
blend thoroughly. Transfer to
serving bowl and refrigerate un-
til firm. Spoon remaining
whipped topping in tiny mounds
around edge of dessert OR pipe
rosettes with piping bag and
large star pipe. Top each mound
or rosette with a strawberry.
Serves 8-10.

©1993 Ethel G. Hofman

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