Hiller's Shopping Center
and Food Emporium Markets

Proudly Introduce FRESH

ROYAL STRICTLY KOSHER CHICKENS Island Recipes
AT LOW LOW DISCOUNT PRICES!!! oval
„„
From Puerto Rico
*It / 1*

jk)5:

Under Star-K Certification

RABBI MOSHE HEINEMANN

PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS

RABBINIC ADMINISTRATOR

• Whole Young Chicken ........ . . . . .
• Cut-up Young Chicken, 8 pcs
• Bone-in Split Chicken Breast ..... • . . .
• Boneless Skinless Chicken Breast
• Delicious Chicken Thighs • • ...... • . .
• Whole Chicken Wings
• Chicken Drumsticks • • • • • ..... • . .

$1.99 LB
$2.19 LB
$2.99 LB
$5.48 LB
$1.49 LB
$1.29 LB
$1.99 LB

dtifie 2 1
MARKET
PLACE

FOOD
EMPORIUM

HAGGERTY STORE LOCATION
39950 14 Mile Rd. (810) 960 1990

-

ALL NATURAL

NO ARTIFICIAL INGREDIENTS
MINIMALLY PROCESSED

IF PLASTIC SEAL IS BROKEN WE CANNOT GUARANTEE KASHRUTH

WEST BLOOMFIELD LOCATION
6433 Orchard Lake Rd. (810) 851 7100

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SOUTHFIELD LOCATION
25155 Greenfield Rd. (810) 559-7969

Why brew Tetley Round Tea Bags
for the New Year?

hen Jeffrey Fredrick-
son, executive chef of
the Condado Beach
Trio in Puerto Rico, ar-
rived in Puerto Rico two years
ago, he had to learn a new style
of cooking.
Island cuisine differs from tra-
ditional American cuisine in cook-
ing methods, seasonings and
basic ingredients, according to
the chef.
In Puerto Rican cookery, two
words are the secret to many
characteristic dishes with a
caribbean flavor. The words are
Adobo and Sofrito.
Adobo is a blend of ingredients
crushed and mixed in mort and
pestle and rubbed into poultry
and meats to impart a unique
seasoning.
Sofrito is a combination of in-
gredients used as a flavoring to
give a distinctive taste to many
native dishes.
Another important component
of the Puerto Rican diet is plan-
tains, the variety of bananas that
are never eaten raw. They are
fried, roasted, boiled or baked, ei-
ther whole or in slices in many
interesting recipes.
Fritters of all kinds are favorite
finger food around Puerto Rico,
especially at Creole food stands
along with country roads or near
the beaches.
Main dishes vary from chick-
en with rice and laden with
strong seasonings and a hearty
chicken and rice soup.
Dessert is usually a form of
flan (custard), made of chee-se, co-
conut, condensed milk and vanil-
la. Other favorites are green
papaya or guava shells simmered
in heavy syrup.
Below are some recipes from
Chef Fredrickson at the Conda-
do Beach Trio that can be made
in accordance with the Jewish di-
etary laws:

W

ADOBO

Inside a Tetley Round Tea Bag is the legendary tiny little tea
taste. Outside are 2,000 tiny holes for better brewing. Go
/
ahead, count them. The flavor floods out faster so the tea is
/
\
/
smooth,
not
bitter.
It's
the
perfect
cup
of
tea,
holiday
\
/
\
time or anytime. In regular or decaffeinated.
/
\
/
But
why
is
it
round?
Why
ask?
Just
enjoy.
N
/
N
/

1 10

Advertising in The Jewish News Gets Results
Place Your Ad Today, Call 354 6060

-

A:
1 peppercorn (whole black
pepper)
teaspoon dried whole oregano
1 clove garlic, peeled

B:
1 teaspoon salt
teaspoon olive oil
%teaspoon vinegar or fresh lime
juice

Mix crushed ingredients in-
cluded in A with ingredients in-
cluded in B.
Rub seasoning into meat thor-

Phyllis Steinberg is a former
Detroiter who is a food writer
in Florida

oughly, and set in the refrigera-
tor for several hours.

SOFRITO

1 ounce salted beef
(washed and diced)

1 tablespoon vegetable oil
%teaspoon whole dried oregano
1 onion peeled
1 green pepper, seeded
3 sweet chili peppers, seeded
3 fresh cilantro leaves
2 cloves garlic, peeled
(wash and finely chopped)

In a small pan brown rapidly
first ingredient. Reduce heat to
low, add rest of ingredients and
mix. Saute about 10 minutes, or
until tender, stirring occasional-
ly.

SYRIAN SPINACH PIE

1/4 cup butter or margarine
1 large onion, chopped
4 eggs
3 packages frozen chopped
spinach, thawed and squeezed
% farmer cheese or 1/2 lb. low fat
cottage cheese mixed wf2
tablespoons flour
% cup snipped parsley
2 tablespoons snipped dill or 2
teaspoons dry dill
1 teaspoon cumin
Freshly ground black pepper
% package phyllo dough leaves
Oil

Saute onion in butter or mar-
garine until tender. Beat eggs in
a large bowl and stir in spinach.
Crumble the cheese and stir it in
the spinach. Add onion, parsley,
dill, salt, cumin, and pepper.
Brush oil on the bottom of a bak-
ing pan. Place a leaf of phyllo
dough on it, brushing top with oil.
Repeat for half the leaves (ap-
proximate 8) Spread the spinach
mixture. Place remaining phyl-
lo sheets, brushing each on with
oil, including top layer. With a
sharp knife score the top layers
in a diamond pattern, forming 8
diamonds. This will make it eas-
ier to cut and serve when pie is
baked. Bake at 350 for 30 min-
utes or until top is golden brown.

INDONESIAN RICE
TABLE

3 tablespoons butter or
margarine
1 onion, chopped
2 cloves garlic, minced
2 tablespoon fresh ginger, grated
2 tablespoons peanut butter
1 teaspoon cumin
% teaspoon curry powder
teaspoon salt
%teaspoon red pepper flakes
1 quart coconut milk
2 tablespoons cornstarch
2 cups shredded coconut
2 cups diced tofu

RECIPES page 114