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