......—+...,...• • . • \ / s r. IMPORTED FOODS The Finest Imported Foods From Around The World 27120 Evergreen (N.E. Corner of 11 Mile next to 1-696) • Lathrup Village, Mi • (810) 552-9898 • Fax (810) 552-9815 * iNii nvn5 ieklailL Products Below Are Kosher for Passover and From The Land of Israel!! CARMEL '.Airs mir* Kosher for Passover o ilpw .. 778 4L• PRESERVES (Orange, Apricot, Blackberry, 1 Strawberry and More!) ;1f f: o w . Rum $ , 39 nvn5 -"6-° .411* MOTHER'S All Whitefish -rii nvn5 (Muscat or -Rose) AM, $249 0 12 Cl. JAR 3:t5:P itI PURE Of i s , GRAPE JUICE 114 INF nvn5 (04 Nip EVERYDAY LOW PRICE! ELITE KOSHER FOR PASSOVER CHEWING GUM (Peppermint & Spearmint) SOLD HERE! $A99 — 111- BOX OF 20 PACKS EARL GRAY TEAS Orange & Pekoe Cuts nvn5 PER PASSOVER TIN nv95 BOX OF 20 PACKS ASSORTED GIFT CHOCOLATES • Chocolate Coated Orange Peels • Splendid Chocolates (milk or bittersweet) • Tel Aviv Milk Chocolate Pralines COFFEES $399 from$2 49 ELITE ELITE Assorted Styles of from GILBOA Assorted Pickles Olives and Garden Mixed Vegetables! .1xi 1Nb $699 1t.3 nvi5 - nion5 WO from $ 99 n jvV5 GIFT BOXES Hundreds of ISRAELI products for all of your kitchen needs! 106 •Olive Oils • Dries Fruits • Nuts • Chocolates • Spices • Cheeses • Coffees • Breads • Teas • Pastries • Frozen Foods • Many More!! Something Different: A Chili Shabbat EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS S habbat is coming. Dinner for tonight is set; so, all I have to worry about is what I'm going to feed those hungry friends that are coming over for lunch after ser- vices tomorrow. I want to serve something dif- ferent. I really don't want to have to go back to the grocery store. So whatever I decide on I'd better have all the ingredients in the house. All the following chili recipes are all great. Serve any of them with a crispy salad, garlic roast- ed potatoes and fresh fruit. WHI'L E BEAN AND ' CHICKEN CHILI 1 lb. dried Great Northern beans 2 lbs. cooked chicken, cubed 5 c. chicken broth 2 medium onions 3 zucchini, sliced 4 stalks celery cut into 1 inch pieces 4 cloves garlic, minced 2 4 oz. cans chopped mild green chilies 2 t. ground cumin 1 1/2 t. oregano 1/4 t. ground cloves 1/4 t. red pepper salt/pepper salsa Soak beans according to direc- tions on the package. In a large sauce pan saute onion 3 min. in oil. Add garlic, chilies, cumin, oregano, cloves, and red pepper. Saute 2 min. Drain soaked beans and add to vegetable mixture along with the broth. Bring to a boil and reduce heat. Cover and simmer about 2 hours or until beans are very tender, stirring oc- casionally. Added cubed chicken, celery and zucchini. Season with salt and pepper. Heat until warm throughout. Ladle into a bowl and, if desired, top with a dollop of "parve" sour cream and salsa. SPICY VEGETABLE CHILI 1 1 lb. eggplant, peeled, cubed and roasted with 2 T. olive oil 3 T. olive oil 2 medium onions, chopped 3 cloves garlic, minced 2 medium zucchini, diced 2 large red peppers, cored, seeded and diced 1 jalapeno pepper. seeded and minced 1 (28 oz.) can plum tomatoes 5 large fresh plum tomatoes, diced 1/2 c. red wine 2 T. chili powder 1 T.cumin 2 t. oregano 1 L fennel seeds, crushed 1 c. cooked white beans 1 c. cooked kidney beans 1 large lemon, grate the rind and juice salt and pepper to taste Heat the olive oil in a large Dutch oven. Add onions and gar- lic, cook 5 to 8 min. Add zucchi- ni, red peppers and jalapeno. Cook 5 min. stir occasionally. Add tomatoes (fresh and canned), wine, chili powder, cumin, oregano, and fennel seeds. Gen- tly stir in the cooked eggplant. Simmer 20 min over low heat. Add beans, lemon rind and juice and pepper. Stir to mix. Simmer 5 to 10 min. or until heated throughout. Serve with grated cheese, chopped green onions, sour cream or fresh cilantro. SKILLET CHILI 2 c. elbow macaroni, uncooked 1 clove garlic, minced 1/4 c. chopped green pepper 1/2 c. chopped onion 1 lb. ground beef 1 (28 oz.) can tomatoes, cut up 1 (21 oz.) jar tomato sauce, with italian seasonings 2 t. chili powder 1/8 t. pepper In a large saucepan saute beef, garlic, green pepper, and onion. Cook until beef is done, drain ex- cess fat. Add tomatoes, tomato sauce, and seasonings, mix well and bring to a boil. Gradually stir in the macaroni. Reduce heat and simmer. Stir occasionally. Cook about 20 min or until the maca- roni is tender. Serves 4 to 6. This can be doubled or tripled. CRAZY CHILI 2 c. chopped onion 1/4 t. cayenne pepper 2 T. olive oil 2 t. cumin 2 c. frozen lima beans 3 c. (28 oz.) drained canned tomatoes, reserve juice 2 c. corn (fresh or frozen) 1/4 c. fresh chopped cilantro or parsley avocado cubes grated Monterey Jack or Cheddar cheese In a large sauce pan saute onion and cayenne in the oil. Cook about 5 min. Add the cumin and lima beans and saute, stirring for a couple of minutes. Add the juice from the tomatoes, cover and sim- mer 5 min. Add the tomatoes, corn and cilantro into the pan. Cover and simmer for about 10 min. or until the vegetables are tender. Serve topped with avoca- do and cheese. This can be served on rice or polenta. Corn bread is also a nice addition. Serves 4. This can be doubled or tripled. © Eileen Goltz 1994