Discover Two Ways to Get High Fiber and Great Taste. • Creole And Cajun Cooking Basics PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS T he distinctive character- istics of Creole and Cajun cooking are enhanced by incorporating a wide range of ingredients and tech- niques. Emeril Lagase, award-win- ning chef and owner of Emeril's Restaurant in New Orleans, teaches home cooks the basics of these styles of cooking in his new cookbook, Emeril's New With Post; getting fiber is easy—and delicious! Post' Natural Bran Flakes has the rich, hearty taste of natural whole grain wheat and wheat bran. It's naturally fat free, cholesterol free and preservative free. Post' Fruit & Fibre' starts with delicious flakes of whole grain wheat and wheat bran and then adds the great taste of fruit, nuts and crunchy oat clusters. Both help you get the high fiber you need and both are certified Kosher. Try them today! Where Keeping Kosher Is A Delicious Tradition:m th 1993 Kraft General Foods, Inc. Deluxe Key Chain "PEPPER SPRAYER" 171 Solid brass with key- holder, lip- stick size, 1/2" in di- ameter. 3- 2/3" high. Spray range 5 feet plus. 9 grams. 18 sprays, re- KEYGUARDTM I fillable. At- tach commonly used keys to KeyguarcfM and always be secure when unlocking doors of your car or home. Black enamel finish. (1) w ORDER NOW! Just Dial 1-800-4-ACUMARK U) LLI ALS LLJ BRISKETS and PRIME RIB 0 LLJ F- 110 PLEASE ORDER EARLY 626-4656 • 626-4657 "OUR BEST WISHES FOR A HAPPY PASSOVER" (Visa/MC/Checks-By-Phone) Only $19.95 or 2 for $34.95 Plus $3 S/H + 4% Sales Tax 30-DAY MONEY BACK GUARANTEE Breast self-examination — LEARN. Call us. i 'AMERICAN CANCER SOCETY • Emeril Lagase New Orleans Cooking, pub- lished by William Morrow & Company. Chef Lagase believes that anyone can cook the Creole and Cajun dishes in his book if the recipe instructions are careful- ly followed. Emeril's New New Orleans Cooking opens with the essen- tial recipes for preparing home- made seasoning mixes, condiments, stocks and sauces. He suggests that home cooks prepare these basic seasoning mixes and stocks and have them ready for use. His Creole Seasoning and Southwest Seasoning can be prepared in 10 minutes. They can be combined with meat, fish or chicken. Below are some of the basic recipes from his new book that can be made in ac- cordance with the Jewish di- etary laws: 1 tablespoon dried leaf oregano 1 tablespoon dried leaf thyme Combine all ingredients thor- oughly and store in an airtight jar or container. EMERIL'S SOUTHWEST SEASONING Makes about 1/2 cup 2 tablespoons chili powder 2 tablespoons paprika 1 tablespoon ground coriander 1 tablespoon garlic pow- der 1 tablespoon salt 2 teaspoons ground cumin 1 teaspoon cayenne pepper 1 teaspoon crushed red pepper 1 teaspoon black pepper 1 teaspoon dried leaf oregano Combine all ingredients thor- oughly and store in an airtight jar or container. VEGETABLE STOCK Makes about 2 quarts 21/2 tablespoons paprika 2 tablespoons sale 2 tablespoons garlic pow- der 1 tablespoon black pepper 1 tablespoon onion pow- der 1 tablespoon cayenne pep- per 1 tablespoon olive oil 1 medium-large onion, peeled, halved and sliced 1 carrot, peeled and chopped 1 stalk celery, chopped 3 whole heads garlic, halved horizontally 4 quarts water, cold or at room temperature 1 green bell pepper, seed- ed and chopped 2 tomatoes, coarsely chopped 2 ears corn, kernels scraped off, kernels and cobs 1 /2 pound mushroom stems, rinsed and trimmed 6 bay leaves 1 teaspoon chopped fresh basil 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh tarragon 1 teaspoon chopped oregano 1 teaspoon chopped fresh parsley 1 teaspoon chopped fresh chives '/3 teaspoon whole peppercorns Phyllis Steinberg, a former Detroiter, has a weekly food column in Florida papers. 1. Heat the oil in a large stockpot over high heat. Add the onions, carrots, celery and gar- EMERIL'S CREOLE SEASONING Makes about 2/2 cup