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

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v Simple

CD
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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

