Food

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MANUFACTURER ASSISTED
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CENTER

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EXISTING INVENTORIES. MANY ITEMS HAVE BEEN AUTHORIZED
TO BE LIQUIDATED AT A FRACTION OF THE ORIGINAL PRICE AND BELOW.

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HOURS:
Thur. , 10-9
Fri. 10-9
Sat. 10-6
Sun 11-15
every weekend

29555
Northwestetn
Hwy., Southfield

(810) 352-7651

In the LaMirage Mall

The Microwave:
A Cook's Friend

EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

W

hen you first set up
your own home, any
kind of help in the
kitchen is great, but
it's a sad fact of life that nobody
really has to know how to cook
these days. It can all be pre-
pared for us by Empire or Man-
ischewitz. We also have access
to more pieces of high-tech
equipment than NASA uses to
launch the space shuttle. If the
gadget doesn't crop, slice, grind
or dispose, we don't have it,
don't need it or it's too expen-
sive and we can't afford it so
who wants it anyway. I miss the
days when an electric can open-
er was a miracle of modern sci-
ence and owning a Ginsu knife
meant that you were on the cut-
ting edge of technology.
The most useful and practi-
cal kitchen appliance known to
man is a microwave. I got one
when I was first married and I
hadn't a clue what to do with it.
At first I watched water boil and
defrosted stuff. I wanted more.
You know in the instructions
where it says not to put a whole
raw egg in the microwave?
Well, I read that and couldn't
find any explanation as to why
I shouldn't, so I tried it. Big mis-

for baked goods; the microwave
muffin pan I use is even better
than the one I use in the oven.
So get to it and try these
great recipes. Just remember,
microwaves make great pets.
They obey instructions, perform
tricks and always let you know
when they're done.

HOT crinu-cFrFEsE DIP

1 15 oz. can chili beans
with sauce
14 oz. can chopped green
chilies
1 lb. cheddar cheese
shredded
1 T. Worchestershire sauce
corn chips
Combine all ingredients, ex-
cept chips in 1v2 qt. casserole.
Cook, covered, 6 minutes, stir-
ring occasionally until cheese
melts. Serve as a dip with corn
chips.

CHICKEN FLORENTINE

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

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established 1919

FINE JEWELERS

Lawrence M. Allan, Pres.
GEM/DIAMOND SPECIALIST
AWARDED CERTIFICATE BY GIA
IN GRADING AND EVALUATION

30400 Telegraph Road
Suite 134
Bingham Farms, MI 48010
(313) 642-5575

DAILY 10-5:30
THURS. 10 7

-

SAT. 10-3

take. The sound of that egg ex-
ploding will haunt my dreams
for the rest of my life and I still
find pieces of that shell embed-

ded in the door.
Most people are intimidated
by microwaves. Since you can't
see them "cooking" the food, it
seems like magic when it's done.
People feel like they've some-
how "cheated" if they do more
than defrost. Actually you can
prepare an entire meal in the
microwave and do it in half the
time it usually takes. The prin-
ciple of microwave cooking is
simple; electricity is changed
into microwaves. The mi-
crowaves agitate the water mol-
ecules of the food and the
friction produced heats the food.
There are some wonderful
microwave dishes and bowls
available that will actually
brown meat and give it a crispy
texture. The same thing goes

8 oz. egg noodles
8 slices beef fry, cooked
and crumbled
1 c. chopped onion
1 /2 T. margarine
1 10 oz. pkg. frozen
spinach, cooked and
drained
I/2 c. thinly sliced celery
'/4 c. chopped pimento (op-
tional)
2 cans condensed chicken
broth
1 c. parve sour cream
t. salt
4 cups cubed cooked
chicken
1 c. bread crumbs
3 T. melted margarine
slivered almonds
Cook noodles and drain.
Place chopped onion and 1/2 T.
margarine in a bowl and cover
with plastic wrap. Microwave
on high 2 min. and then let cool.
In a bowl combine beef fry,
onion, noodles, spinach, celery
and pimentos. Set aside. In a
bowl combine soup, "sour
cream" and salt. Stir I/2 this mix-
ture into the noodle mixture.
Pour the noodle mixture into a
greased 9x13 baking pan.

MICROWAVE

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