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August 05, 1994 - Image 118

Resource type:
Text
Publication:
The Detroit Jewish News, 1994-08-05

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

Hiller's Shopping Center
and Food Emporium Markets

are proud to introduce fresh

GALIL STRICTLY KOSHER CHICKENS

The Versatile Peanut
Yields Food Delights

~ " at low low discount prices!!! er" - "'
`61.2

VAAD HAKASHRUS • Baltimore, MD 21208 ,..„ 0„,

Under Supervision of: Rabbi Moshe Heinimann

• Whole Young Chicken ...........................$1.99 LB
• Cut-up Young Chicken, 8 Pcs•••••••••••••••••$2.19 LB
• Bone-in Split Chicken Breast ..................$2.99 LB
• Boneless Skinless Chicken Breast..........$5.39 LB

I

USDA Choice

From City Smoked Fish
"Smoked to a Golden Brown"

Whole Beef
Briskets

• Chubs
• Whole Whitefish

per pound
$ 4199

EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

$ 1 98 pou nd

rpeegru

SHOPPING
CENTER

I

ut crn

- Special Trimmed -
Whole Beef Briskets

$298per pound

SOUTHFIELD LOCATION
WEST BLOOMFIELD LOCATION
HAGGERTY STORE LOCATION
39950 14 Mile Rd (810) 960-1990 6433 Orchard Lake Rd (810) 851-7100 25155 Greenfield Rd (810) 559-7960

Now you
can find us
closer
to home.

10% off

coupon must be presented
at time of purchase

(Farmington location only)
expires 8/31/94

PEANUT SPINACH
SALAD

1 lb. fresh spinach
1 head romaine lettuce
1 16 oz. mandarin oranges,
drained
1 c. peanuts
1 (8 1/2 oz) can artichoke hearts,
drained and cut up
1 (8 oz.) can black olives sliced
1/4 to 1/2 lb. Swiss cheese, cubed
(can be omitted)
chopped green onion

"Home of our famous rum torte"

SPERBER'S KOSHER CATERING
Is

NOW ACCEPTING ORDERS
FOR ROSH HASHANAH


YOUR CARRY-OUT HEADQUARTERS
I
FOR THE HOLIDAYS

ORDERS MAY BE PLACED BY AUG. 29, 1994
ORDERS CAN BE PICKED UP BY SEPT. 4, 1994

357-2910 661-5151

UNDER SUPERVISION OF THE COUNCIL OF ORTHODOX RABBIS

Let
Your
Words

Do
The
Talking in THE JEWISH NEWS

Call the Jewish News Advertising Dept.

354-6060

f you don't like peanuts or
peanut butter, stop reading
this article right now. Peanut
butter has got to be the most
typically American food I know
of and for some reason when I
think about it, the roof of my
mouth always gets sticky and I
get a craving for a glass of milk.
One of the easiest meals to pre-
pare is the peanut butter and jel-
ly sandwich. Its suitable for most
occasions and there are very few
people who don't know the recipe
by heart. So if the measure of
how good a cook you are is how
far you've progressed beyond the
making of this sandwich, then I
guess my husband is stuck in re-
verse. He just doesn't like to cook!
He can, when called upon, make
a mean bowl of Cheerieos but
that's about as much as he's com-
fortable with in the kitchen. It
took me years to get him to say
"refrigerator" instead of "big
white cold thing that has my
Coke in it."
The uses for peanuts and
peanut butter are unlimited. Pm
not talking about cookies and
buckeyes here. Cakes, salads and
main dishes that involve peanuts
have a wonderful rich flavor and
offer a great change of pace. Be-
sides, we all deserve to go a little
"nuts" once in a while.

Iversen

Bakery

31562 Grand River, Uptown Plaza - 477-5902

• /1

Affordable Photography
For Memorable Moments

• small affairs
• last minute
arrangements
• 18 years experience
• budget minded

810.545.5212

Creating Future Memories

DRESSING:
1/3 c. sugar
1 t. dry mustard
1 t. salt
1/3 . red wine vinegar
1 c. oil
1 T. celery
1 T. grated onion

1/4 c. non dairy creamer
2 c. crushed wheat cereal flakes
1 1/4 c. finely chopped cocktail
peanuts
8 lbs. chicken pieces
flour
1 c. margarin

Mix eggs and creamer in a
bowl. Mix cereal and peanuts in
another bowl. Drop chicken
pieces into egg mixture, then coat
them with flour. Dip into the egg
again and then roll in the cereal
mixture. Melt margarine and
pour it into 2 9x13 baking pans.
Place chicken, skin down, in mar-
garine. Turn skin side up. Bake
at 400 for 45 to 60 min. or until
tender. Serve warm or cold.
Serves 12. This recipe can be cut
in half.

PEANUT SAUCE

1/3 c. peanut butter
1/3 c. teriyaki sauce
1/4 c. fresh lemon juice
1 c. vegetable oil
2 t. ground ginger
2 t. basil
2 t. onion powder
2 t. garlic powder
1/2 t. red pepper flakes

Combine all ingredients and
blend thoroughly. Use as a baste
in baking or grilling poultry or
fish.

PEANUT BUTTER SOUP <

3 T. onion, minced
1 T. margarine
2 T. flour
1 c. peanut butter, chunky or
smooth
4 c. chicken broth
1/4 t. white pepper
1 c. non dairy creamer
salted peanuts, chopped

Saute onion in margarine un-
til limp. Stir in flour and cook 2
min. Add peanut butter and stir
until melted. Add chicken broth
and pepper. Simmer uncovered
for 20 min. Add creamer and
heat through. Serve hot, garnish
with peanuts. Serves 6.

CHOCOLATE PEANUT
BUTTER SAUCE

Tear spinach and lettuce into 1 c. whipping cream
bite size pieces. Layer spinach, 6 oz. milk chocolate chips
lettuce, oranges, peanuts, arti- 2 T. smooth peanut butter (don't
use freshly ground)
chokes, olives, cheese and onion
Bring whipping cream to a
in a large bowl. Combine dress- simmer in heavy medium
ing ingrdients in a blender.
Blend well. Pour over the salad saucepan. Reduce heat to low,
just before serving and toss gen- and chips and whisk until melt-
tly until thoroughly coated. ed and smooth. Whisk in peanut
butter. Sauce can be prepared
Serves 6.
and refrigerated. Bring to a sim-
mer before using, whisk con-
stantly. Great over ice cream or
CRISPY PEANUT
brownies.
CHICKEN

4 eggs, beaten

© Eileen Goltz 1994

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