Southfield Fresh Meat
Deli

Farmer's Almanac
Inspires Recipes

29702 Southfield Rd.

IN THE SOUTHFIELD PLAZA

810-557.8634

Grade A
Whole Fryers

Lipari
Roast Beef

$ 3 99

lb.

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9 lb.
5 „w

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Deli Fresh
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M & English 1 Turkey Breast
I Pot Roast
$1 99 lb.
$189

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Muenster or , Boneless Skinless ' Lean Hamburger,'
From
American I Chicken Breast I
Grade
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Ground
Round
Cheese
$179
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lb. I I $ 10 1
lb.
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Sirloin
Steak

$349

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Hours: Monday - Saturday 9 - 7, Sunday 9 - 5

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Place Your Ad Today. Call 354-6060

—1

eading The Old Farmer's
Almanac for 1995 is a
great way to usher in the
new year. Along with
weather forecasts, planting ta-
bles and zodiac secrets, almanac
tidbits include food trends.
"Rustic" foods will be in fash-
ion — with lots of flavor and
down-to-earth heartiness. We
also are reminded that cutting fat
alone is no miracle diet. Look for
more calcium-enriched foods that
not only are good for our bones
but may also help prevent cancer
and high blood pressure. And as
for weather, the general weath-
er forecast is for warmer than
normal temperatures in January.
Cold and blustery conditions re-
turn for February and March.
In the interest of planning
some menus in sync with the
Farmer's Almanac, here are some
hearty recipes to warm your
table.

CREAM OF BROCCOLI
SOUP (PARVE)

1 bunch broccoli
2 tablespoons unsalted
margarine
1 medium onion chopped
1 leek, sliced
1 carrot, peeled and sliced
2 cloves garlic, minced
4 cups water
4 tablespoon parve powdered
"chicken soup" mix
1 ripe tomato, chopped
2 tablespoons chopped parsley
4 ounces spinach, well washed
1/8 teaspoon nutmeg
dash of pepper
2 tablespoons orange juice

Wash the broccoli and peel the
stalks. Coarsely chop the stalks
and florets. Add the margarine
to a 4-quart pot on medium-low
heat. When the margarine has
melted, add onion, leek, carrot
and garlic. Saute for 10 minutes
until softened. Add the chopped
broccoli, water, soup mix, toma-
to and parsley to the pot. Bring
to a boil, lower the heat, cover and
simmer about 30 minutes. Add
the spinach, nutmeg, pepper and
orange juice. Stir well and allow
to cook another 2-3 minutes.
Transfer half the soup at a time
to blender to puree. Stir well and
serve.
Serves 6-8.

GLORIFIED VEAL
CHOPS (MEAT)

4 veal chops, trimmed
3/4 cup flour for dredging
coarse kosher salt and pepper to
taste
1/2 cup corn flake crumbs
1/2 cup bread crumbs
1/2 cup canned onion rings,
crumbled
1/4 teaspoons dried thyme
3 eggs, beaten
4 tablespoons oil
1 clove garlic, minced

8 ounces mushrooms, sliced
8 ounces canned stewed
tomatoes
1/2 cup white wine
1 small green pepper, julienned

Wipe veal chops with a damp
paper towel and pat dry. Dredge
the chops in flour on both sides
and sprinkle with the salt and
pepper. Rub into the chops. On a
plate, mix together the corn flake
crumbs, bread crumbs, crumbled
onion rings and thyme. Dip chops
in beaten egg then into crumb
mixture. May be prepared in ad-
vance and refrigerated up to this
point. In a large skillet with the
oil, saute chops over medium heat
until browned. Transfer chops to
a shallow casserole. Skim off the
fat from the skillet, leaving some
drippings. Add the sliced mush-
rooms, tomatoes, wine and green
pepper. Mix together briefly and
spoon over and around chops.
Cover and bake in a preheated
325-degree oven for about 1 1/2
hours. Uncover and continue to
bake about 30 minutes more to
reduce most of the liquid. Make
a gravy from the liquid left on the
bottom of the casserole by adding
a few tablespoons of hot water,
wine or stock.
Serves 4.

CHOLENT (MEAT)

1 cup dried white beans (or
combine 1 cup dried lima with
red kidney beans)
1 tablespoon olive oil
1 onion, sliced
2 cloves garlic, sliced
6 large white potatoes, quartered
3/4 lb. beef flanken, fat trimmed,
cut into about 5 pieces
6 cups water
2 bay leaves
dash of freshly ground pepper

Place the beans in large bowl
and cover with cold water. Soak
for several hours or overnight. In
a large Dutch oven with lid, heat
the oil. Add the onion and garlic
and saute on low for 10 minutes
until softened. Drain the beans
and add to the pot along with the
remaining ingredients. Cover the
pot and place in a 250-degree
oven. The cholent should bake for
10-12 hours, but can bake up to
16 hours. At serving, most of the
water will be absorbed and meat
should be very tender. May be
cooked at 350 degrees for 4 hours.
Serves 6.

GLAZED YAMS WITH
DUCHESS POTATOES
(PARVE)

48 ounces canned yam halves in
syrup
1/4 cup brown sugar, packed
1/4 cup margarine
2 cups seasoned mashed potatoes
1 egg, beaten

Drain yams, reserving 1/4 cup
syrup. Combine syrup, sugar and
ALMANAC page 138