P. .1:7 s:,••:• •••,1k. V. L o co ! • • •• • F a t ! tvfsenrwave, Celteentiolud Oval, Br Toaster Oat• Kosher Chicken Frank EMpilkE osli E Tomato Crop Is Plentiful Frozen Wrapped in Bagel Dough Nutriti Facts on &ming Stn. 1 BA * DO, SalVia POICOfitIMI ..•••■■11,1 e sv EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS --,.•••••••••........••••••••••••••••••• . Empire Kosher Chicken Bagel Dogs. You will love the taste of a genuine kosher frank, baked into real New York bagel dough, and with I Ott Etnpite Chicken Bagel Dogs less fat than beef franks .f OMNI WOMB MINIM 1• ■ •• Save 25* * Microwavable! * Makes a Great, Convenient Meal * Just in Time for Back to School * Perfectfor Singles* Kids Busy Cooks Empire cents value, ons plu 8 I to the dealer: One coupon per purchase. Itedeemable taGe ONLY Kosher Chicken Bagel Oogs. For reimbursement ot PO Box 165 Mitilistown ilure Empire Kosher Pouttry Inc., uce on request invoices proving purchase of to handling, mail f tor to prod stock to cover a coupons may void all coupons presented. Void it taxed, PA 17059. resented by other than retailers ot Empire Kosher. non transferrable. Cash value 11100 cant. Not valid in reicted, prohibited a pan str in USA, Good ant with other coupons. combination NUFACTRER'S COUPON EXPIRES OCTOBER 31, 1995 MOOD 1 10.1M1 MA WNW 1 ■ 111•1 MOOS 111001= 11I ■ ppuummg Look for Empire's Chicken EMPIRE 0 s I I C It Bagel Dogs in your freezer case! © kftima K The right names in the right place! • sorreyst apaiLaint, The Coslistr7s Best Yogurt. RISTORANTE Obj salon ts rt ec ft7I Alt/Ate/0 peatefria ALYN of HOSPITAL • (.11_( r.) Israel's only long-term Orthopedic Hospital and Rehabilitation Center for Physically Handicapped Children. isrowes r trio tto pc LEANER ,2L- mw AU R 4RS Collanetics Studio copy copy 8 e - lirA6- 11rntilliFTeRcLDH OUTBACK STEAKHOUSE CD WAREHOUSE \\•z4 isTrulous by COLON 104 9* Y 120 SNIP TRU ORCHARD LAKE ROAD • NORTH OF MAPLE • WEST BLOOMFIELD ummer in our house can be dangerous. Right now, it's tomato time and my re- frigerator is so full of them it's going to explode. Fm starting to be careful about whom I invite over. There's been a constant flow of neighbors and relatives trying to drop off a few thousand pounds of "extras" that they would just love to share with me. It's amaz- ing that in the entire history of tomatoes there has never been a shortage. Tomatoes are available year round but the peak season is NOW! They're low in calories and the flavor of a sun ripened toma- to right off the vine is heaven. There are over 500 varieties available each one with a unique and wonderful taste. You can use it raw or cooked, hot or cold and all of the local markets and farm stands are full to overflowing with this marvelous fruit. Ripe, ready to use tomatoes are easy to spot. They should be firm to the touch, have a uniform col- or, and have no visible blemish- es. You should keep uruipened tomatoes at room temp but, out of the sunlight. Once they ripen you may refrigerate them for about a week before they start to turn mushy. Even though a lot of recipes call for peeled and chopped toma- toes, don't be intimidated. Toma- toes are user friendly. First, core the tomato. Then cut a small X into the bottom of the tomato and dip it into a pan of boiling water for about 60 seconds. Let it cool and the skin should come right off. Cut it into quarters and scoop out the seeds. Now you can chop away. Just about everybody loves the taste of tomatoes, and the vari- ety of dishes that you can prepare with them is endless so assured whether you say "to-may-toe" in- stead of "to-mah-toe" no one will care when you serve these easy to make dishes. TOMATOES WITH MOZZARELLA AND BASIL For TRIBUTES Call 559-3644 The Detroit Friends of Alyn 25794 Concourse Southfield, MI 48075 4 tomatoes, cut into 1/2 inch slices 3 T. chopped fresh basil 1 T. olive oil 1/2 t. fresh ground pepper 1/3 c. shredded mozzarella cheese Place overlapping tomato slices in a 2 qt rectangular casserole dish. Sprinkle with basil, olive oil and pepper. Cover with WAX PAPER. Microwave at high for 3 to 4 minutes until tender. Sprin- kle with cheese and let stand for 2 minutes and serve. (Use wax paper instead of plastic wrap so the tomatoes cook evenly and don't get soggy.) TOMATOES ANITA 6 tomatoes 2 c. chopped beef 1 onion, chopped 1 T. olive oil 1 T. breadcrumbs 1 T. chopped parsley 1 T. water 2 eggs beaten dash of coriander (optional)* salt/pepper to taste 1 egg, for dipping 3 T. flour for dipping Grease a large rectangular baking dish. Cut the tomatoes in half and scoop out the seeds. Place the tomato halves in the baking dish and set aside. Mix the meat with onions, olive oil, breadcrumbs, parsley, water, eggs, coriander, salt and pepper. Put the meat mixture into the tomato shells. Dip the top of the stuffed tomatoes in the beaten eggs and then into the flour. Fry the open side (meat down) for a moment, then put the tomatoes (meat side up) into the casserole. Pour a little water into the bot- tom of the casserole and bake at 400 for about 30 min. Serves 6. *You can substitute cinnamon for the coriander for a unique flavor. TOMATO CHUNKS AND SHELLS 4 large tomatoes, peeled and chopped 1 medium zucchini, chopped 1 small green pepper chopped 1 small red pepper chopped 1 small red onion chopped 1 clove garlic minced 1 1/2 t. salt 1/2 t. pepper 1/2 t. basil or dill 1/2 c. olive oil 10 to 12 oz shell macaroni In a large bowl mix all the in- gredients except the shell mac- aroni. Cover and let stand 1 to 2 hours. Cook the macaroni until it's just done and drain. Add the tomato mixture to the noodles and toss gently.This can be served immediately or chilled and served later. Serves 7 to 8. SALMON AND TOMATOES 6 salmon filets 3 c. dry white wine 1 small onion, minced 2 t. white wine vinegar 3/4 c. softened butter 3 large red tomatoes, peeled seeded and chopped 1/4 c. white wine sah/pepper to taste 1/4 green onion greens chopped Place the salmon filets in a large frying pan. Cover with 3 cups of white wine and bring to a simmer. Cook for approx. 5 to 6 minutes. When the filets are TOMATO CROP page 122