CAT TLEIVIAIrS BETTER BITES page 112 1 c. light corn syrup 1/8 t. salt 1 t. vanilla extract 1 T. margarine or butter, melted 3/4 c. chopped pecans. 30 pecan halves for garnish (formerly Oak Farms) Preheat oven to 375 degrees. Scoop out the insides of the bagel halves with your fingers. Crum- ble the scooped-out bits and set them aside. You will have six "shells." In a mixing bowl, beat the eggs, and the brown sugar, corn syrup, salt and vanilla. Beat well and add the melted mar- garine, mix well. Stir in the chopped pecans and crumbled bagel bits, mix thoroughly. Spoon the mixture carefully into the bagel halves and top each half with five pecan halves. Bake on a foil covered cookie sheet for ap- proximately 25 minutes or until lightly browned. Transfer to a SUPER SPECIALS cry PACKINGHOUSE STYLE PORTERHOUSE di 98 T-BONE STEAKS it CATTIA TANS 46 A CATTLE mANS GOLDEN RIPE WASHINGTON EXTRA FANCY 41 BANANAS LB S . APPLES 99 U.S. NO. I IDAHO BAKING POTATOES FLANKER BEEF 6911). FRESH GRADE A SPLIT 16 OZ. CARTON COTTAGE CHEESE CHICKEN BREAST 16 OZ. CARTON lb. I s there anyone on the face of this planet who doesn't like Chinese food? I, for one, could eat it at least three times a week and still be fighting over who gets the last eggmll, hold the MSG please. With places that serve good kosher chinese food few and far, far, far away ( usually in New York, Chicago or Los Angeles) I decided to try to create a total eat- ing experience for my family. They just love it when I find new ways to mess up my kitchen. Cooking Chinese was far eas- ier to do than I thought it would be. I also was pleasantly sur- Oak Park Meat Department Now Open. Prices Good Thru 10-16-94 OAK PARK PLAZA 1-696 g; 9 Mile 8 Mile UPTOWN FARMINGTON PLAZA 23101 COOLIDGE • 546.4355 N 31550 GRAND RIVER • 471-3210 Cattleman's ■ OPEN 7 DAYS TO THE PUBLIC PERSONAL CHECKS AND FOOD STAMPS ACCEPTED 1 C.J) .gg 3 'aria Rive "M LLJ w v v Simple CD CC w w 114 WE SHIP FURNITURE 1-800-US-BONDS v Safe v Convenient call today for current rates iva was ot Pagan 1'11111 32328 Grand River Farmington 474-9730 6453 Farmington Road W. Bloomfield 855-5822 © Eileen Goltz 1994 SZECHUAN PICKLES 1 lb. cucumbers, peeled cut into cubes 1 T. salt Sprinkle salt on cucumbers and refrigerate 2 to 4 hours. Drain well and pat dry with a paper towel. 2thTw. t 3 cloves garlic, crushed 1 t. pepper 1 t. hot bean paste 2 t. sugar 1 T. vinegar 2 T. sesame oil Mix all the above ingredients with the cucumbers and let sit for 20 minutes. Drain before serving. These will keep in the refrigera- tor for at least a week. HOT AND SOUR SOUP You'll come in for our prices and come back for our quality. Guaranteed. N Preheat the oven to 500 and get ready to work fast. Put 1/2 c. ice cream on each bagel half. Press the miniature marshmallows. onto the ice cream. Place on a foil covered cookie sheet and bake for 2 to 3 minutes or until the marsh- mallows are lightly browned. Re- move fro the oven and top each half with a tablespoon or choco- late fudge topping. Serve imme- diately with a sharp knife and spoon and fork. Serves 2 EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS SHORT RIBS to lb. bag SOUR CREAM IF% BAGELS ALASKA 1 cinnamon raisin bagel halved 1 c. ice cream (any flavor, we like butter pecan) 1/2 c. miniature marshmallows (kosher) 2 T. chocolate fudge sauce Oriental Flair In Kosher Cooking A RED OR GOLDEN DELICIOUS plate to cool or they will stick to the foil. Makes 6 halves prised at how low in calories some of my dishes were. My family loved the change of pace. So, even though the cu- cumber I carved looked more like the tanker Valdeze after it was grounded than a swan, I can't wait to try this again. (Little tip: Never give chopsticks to a six year old who just lost his front teeth.) The following recipes are all quick and very simple. With Chi- nese cooking you want to have all your ingredients ready to go (shredded, chopped, etc.) before you start the actual cooking. Try lining them up in the order you'll use them as once you start cook- ing, it goes pretty fast. 4 c. chicken broth 4 oz. shredded cooked beef or chicken 5 to 6 large mushrooms, sliced 1 cake tofu 1/4 c. bamboo shoots 2 t. soy sauce 1 t. salt 1/2 t. sugar 2 T. wine vinegar 1/2 t. black pepper 2 T. cornstarch dissolved in 2 T. water 1/2 t. sugar 1/8 t. pepper In a wok heat the 1/2 T. oil and salt. Stir fry the steak for ap- proximately 3 minutes on each side. Remove from heat and cut into 1-inch cubes, set aside. Heat remaining oil in the wok and add the water chestnuts, bamboo shoots, mushrooms and pea pods. Stir fry for approximately 2 min- utes and add the chicken broth. Cook for 2 minutes and add the steak. Cook 1 minute, stirring constantly and add the corn- starch, and the sugar and pep- per. Serve at once. © Eileen Goltz 1994