MEET UNCLE MORTY
Aunt Sarah once
bought him a cheaper
brand of blintzes.Too
bad her hearing aid
hasn't worked since.
Delicious Golden Blintzes.
Other brands of blintzes try to copy
our secret recipe and great taste. But
smart people know there's only one
original. For over 40 years we've been
making blintzes with the best fresh
cheese and whole fresh fruit. And
Golden Blintzes have up to 40% more
filling than some brands.
So anytime you want a great low fat
(not including potato blintz) meal or
dessert with as little as 80 calories per
blintz, get Golden. Because nobody
makes a better blintz.
6 CHEESE BLINTZES
Get real. Get Golden:
mint in food processor. Process 4
seconds. Turn off processor and
scrape down sides of bowl. Cover
and process 4-6 seconds longer or
until melon is coarsely chopped.
Transfer to mixing bowl. Stir in
lime juice, coconut cream and
honey. If sweeter mixture is de-
sired, add more warmed honey
to taste. Chill. Divide into 4
dessert bowls and sprinkle each
with 1/2 teaspoon grated lime
rind.
Serves 4.
• Note: Because of the large,
stringy pit, mangoes often are dif-
ficult to cut. Here's how: First
choose a ripe mango that yields
slightly when lightly pressed.
Hold mango in palm of your hand
and with a sharp paring knife,
peel the top surface from top to
bottom of fruit (this way it won't
slip). Score into quarters. Slice
from top to bottom in wedges
about 112-inch wide. Repeat with
other side of mango.
PLUM AND VIDALIA
CHUTNEY (PARVE)
1 Vidalia onion
1 small red onion
1 tablespoon vegetable oil
1/2 cup red wine vinegar
1/4 cup balsamic vinegar
1 cup sugar
1 tablespoon curry powder
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground black
pepper
2 1/2 pounds (15-18 medium) firm
red or black plums, pitted and
quartered
2 cups ripe cherries, pitted and
halved
Peel onions and cut in 1-inch
chunks. Process in food processor
to chop coarsely. Heat oil in large,
heavy pot. Add onions and saute
over low heat until soft and trans-
parent. Stir often. Do not let
brown. Add red wine vinegar and
balsamic vinegar, sugar, spices,
salt and pepper. Stir well to com-
bine and bring to boil over high
heat. Lower to simmer and cook
10 minutes stirring often to pre-
vent sticking. While vinegar mix-
ture is simmering, process plums
3-4 seconds or just until chopped
into 1/4-inch pieces. Add plums
and cherries to simmering mix-
ture. Heat over high heat to
rolling boil. Skim off any foam.
Reduce to simmer and cook for
10 minutes longer or until plum
pieces are soft. Ladle into steril-
ized jars (with vacuum seal lids)
and cover and process according
to manufacturer's directions, or
pour into clean containers, cover
and refrigerate up to 10 days.
Makes 6 cups.
Empire
Barbecue
Chickens
Empire Butcher Fresh
Whole Chickens
Hurry, offer good
only at your participating
neighborhood kosher butcher
August 18 through August 24, 1995
PINEAPPLE-PEAR
SALAD WITH BLUE
CHEESE 'TOASTS'
(DAIRY)
Better Tasting and Better :1;2r You, Every Time
128
FRUITS page 126
Distributed by: MORRIS KOSHER POULTRY (810) 545-7600
1 small ripe pineapple, peeled,
cored
1 pear, unpeeled, cored and cut
in 1-inch chunks
1/4 small jicama (about 6 oz.), cut
into 1 by 1/4-inch matchsticks
20 seedless green grapes, halved
Dressing: 1-2 tablespoons
pineapple juice from cutting
pineapple
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon dijon-style mustard
pinch dry English-style mustard
Slice and cut pineapple over
a bowl to catch juices. Reserve for
dressing. Cut pineapple into f-
inch pieces and place in separate
bowl. Add pear, jicama and
grapes. In bowl with pineapple
juice (there should be 1-2 table-
spoons juice), whisk in oil, lemon
juice, mustard and pepper. Pour
dressing over pineapple mixture
and stir gently to coat. Chill.
Serve on bed of frilly red-tipped
lettuce with Blue Cheese Toasts.
Serves 6.
BLUE CHEESE TOASTS
2 tablespoons blue cheese,
crumbled, room temperature
2 teaspoons fresh tarragon,
chopped or 3/4 teaspoon dried
6 slices French baguette, cut 3/4-
inch thick
In cup or small bowl, combine
blue cheese and tarragon. Spread
mixture thinly on both sides of
baguette slices. Place on oiled
broiler pan and toast on both
sides until nicely browned and
bubbly. Serve warm or at room
temperature.
Makes 6.
ROSEMARY ROASTED
PEACHES (PARVE)
9 firm, medium-size peaches,
quartered and pits removed
2 tablespoons canola oil
2 tablespoons sugar
1 tablespoon fresh rosemary
`needles'
2 tablespoons balsamic vinegar
Preheat oven to 450F. Place
peaches, cut side up, on a well-
oiled baking sheet. Brush with
oil. Combine sugar and rosemary
and sprinkle over peaches. Place
on top rack of preheated oven and
roast 10-15 minutes until
browned at edges. Sprinkle light-
ly with balsamic vinegar. Let
stand 5-10 minutes before serv-
ing or serve at room temperature.
Excellent side dish for poultry or
fish.
Serves 6
• Handy Tip: Remove leaves
(needles) off rosemary by strip-
ping from top to bottom of stem.
Simple.
MERINGUE BERRY TEA
CAKES (DAIRY)
Meringue: 3 egg whites
3/4 cup sugar
Filling: 1/3 cup heavy cream,
whipped
tiny pinch nutmeg
1/2 pint blueberries
1/2 pint blackberries
1/2 cup red currants, preferably
with stems
1/3 cup currant jelly, melted for
glaze
mint leaves to garnish (optional)
Meringue: Whisk egg whites
until they stand in soft peaks.
Add sugar, 2 tablespoons at a
time, whisking well between each
addition. Drop meringue mixture
by rounded tablespoon onto bak-
ing sheet lined with parchment
paper. Place in 250F oven and
FRUITS page 130