MEET GREAT AUNT LILY
She stopped racing
motorcycles, but still
speeds to the market
for delicious Golden
Potato Pancakes.
For over 40 years, the Golden
family has been making their potato
pancakes one way... by using only
top quality ingredients like real, fresh
potatoes skillfully blended with onions
and spices, then cooked in healthful,
cholesterol free canola oil.
So for a great meal or sidedish,
serve the pancakes everybody loves.
All-natural Golden Branc Potato
Pancakes.
12 POTATO PANCAKES r.GiTir
Healthy...
cooked in
canola oil,
cholesterol
free
serving suggestion
All Natural
No Preservatives
NET WT.
16 OZS.
(1 LB.) 453 G
Get real. Get Golden:
Go
Climb
A Tree!
Shorts, Back Packs,
Hiking Boots, Rain Gear,
Tents and Much, Much More
Moosejaw
3405 Orchard Lake Road
Keego Harbor
(810) 738,5291
555 E. Grand River
East Lansing
(517) 333.4000
Summer Hours:
Mon.-Thurs. 10-9, Fri.-Sat. 10-8, Sun. 12-5
The Good Flavors
Of Cooking Out
EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS
B
arbecues have a unique
place in American histo-
ry as a traditional gath-
ering place for family and
friends. We all have a favorite
story about a special time that
stands out among all our
memories and is
shared often. My fa-
vorite anecdote is of
the time my father
set the garage on
fire because he
thought that one more
squirt of lighter fluid
would in his words "really
get this baby going." Fun-
ny, I don't remember my
mother ever letting him
barbecue again. Of course, this
is the man who thinks cooking
is putting milk on cereal.
Everyone seems to have
his own special techniques and
sauces for cooking out. Some rise
at dawn to marinate slabs of
meat, and others season as they
go. There is, of course, the tried
and true method of buying a bot-
tle of ready made sauce from the
store and pouring it on the meat
as it's turning a lovely shade of
charcoal.
Whatever method you prefer,
you can be guaranteed that some-
one else will think that his way
tastes better. Every summer
there are cookoffs and contests
throughout the country to find
the best and hottest sauces.
Today's trends away from red
meat make the challenge of bar-
becuing more exciting. By using
seafood, poultry, and vegetables,
you can make the kind of feasts
the legends are made of. Here are
a few of my favorites that are
quick and easy and can assure
you'll be the BBQ king or queen
of the neighborhood.
CORNISH HENS WITH
RASPBERRY MARINADE
6 Cornish hens split in half
3 cups fresh or frozen
raspberries
1 cup raspberry vinegar
3/4 cup olive oil
1 T. thyme
2 Bay leaves
2 t. of sugar
Wash
and dry
the hens.
Place
them in a
plastic self
seal food-stor-
age bag. Com-
bine raspberries
and vinegar in
a sauce pan
and bring to
a boil, let boil
2 minutes.
Remove
from heat and mix in oil, bay
leaves, thyme, and sugar. Let cool
to room temp. Pour marinade
over Hens and refrigerate at least
4 hours and preferably overnight.
Turn occasionally. Grill on a
medium heat, starting skin side
down. Baste and turn occasion-
ally. Cook approx. 40 minutes or
until juices run clear when the
thigh is punctured.
BARBECUE GARLIC
CHICKEN
2 sticks of parve margarine
18 green onions, chopped
12 cloves of garlic minced
3 cups white wine
1/2 cup lemon juice (fresh is best)
6 to 7 large chicken breasts
1/4 teaspoon pepper
1 cup chopped parsley
French Bread
Melt margarine in a large skil-
let. Add green onions and garlic
and cook over low heat approx.
3 to 4 minutes, stirring con-
stantly. Add wine and simmer
for 12 to 15 minutes. Stir occa-
MUSHROOM AND TUNA
sionally. Remove from heat and
TERIYAKI APPETIZERS
stir in lemon juice. Let cool to
1/2 cup soy sauce
room temp., then stir in parsley.
1/4 cup sugar
Place chicken breasts in a
2 T. peanut oil
self-seal food storage bag. Pour
1 T. cooking sherry
marinade over chicken and re-
1/2 t. ginger
1 clove garlic, crushed
frigerate at least 4 hours, turn-
Combine all above ingredients ing occasionally. Remove chicken
and mix well
from the bag and pour remain-
2 to 3 tuna steaks, cut into
ing marinade into sauce pan and
chunks
heat until it starts to thicken, (10
mushroom caps, 1 for each tuna
minutes) stir frequently. Strain
piece
Wash and dry the mushroom marinade and season with pep-
caps and tuna. Place 1 tuna piece per. Grill chicken on medium
in each cap. Skewer through the heat grill for about 20 minutes
mushroom side first, holding the or until the flesh is firm. Turn
tuna in place. leave a small space once or twice and bast occasion-
between each appetizer. Brush ally. Serve chicken with the re-
generously with sauce and grill maining sauce and the french
on a medium to medium high bread to soak it up. (It's out of
heat. Baste and turn often for this world!)
about 8 to 10 minutes. (ingredi-
© Eileen Goltz 1995
ents can be doubled)