MEET COUSIN MINDY
She knows a knock-
off from an original
blindfolded. That's why
she only has designs
on delicious Golden
Blintzes.
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
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
I, I I. I. E I) C
E I' E S
All Natural
No Preservatives
Get real. Get Golden:
Pasta or Potatoes?
Pierogies Are Both!
ave
Put a new spin on dinner tonight: Serve Empire
Kosher's delicious, convenient Pierogies.
Your family will love the best of two favorite
side dishes: Potatoes and pasta all wrapped
together in a generous pierogie pocket!
Empire
_ .
ade from tender pasta,
generously
seasoned with sweet onioil mtatoes and
Choose from Potato-Cheese for youl &T.
meals or Potato-Onion for anytime. Boil,
microwave or fry for quick meals or fry for
quick meals and sit-down dinners.
Try something different tonight: Save 250 on
any Empire Kosher Pierogie. Then enjoy
the compliments!
ppiimingui
EMPIKE
K 0 S lI E
. Empire 2 Kosher 0
; Pierogies 1
1 ONLY ...
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of face vaiire - ray
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per purchase.. Redeemable
I Kosher Poultry, Inc: rbInie s: For rerrob
t urn ent
17059. Failure
to produce on requesPire.2,n/Pg
I purchase
o
I
I
f stock
to cover coupons may void iin I
coupons presented. Void if taxed, restricted,
I or
presented by other
prohibiled
than retailers of Empire
Good only in
I cent. Not
USA, non-transferrable. Cash value Kosher. I
17100
valid in combination with
other coupons.
I
I
MANUFACTURER'S COUPON I
, EXPIRES NOVEMBER
.
Spices And Herbs
Bring Out The Flavor
30, 1995
51 1 /61 2 1 1 2 4 1 2 1 5 1/9
Better Tasting and Better for You, Every Time.
xecutive Chef Eric Truglas mold). Place mold upside down
of the Sanibel Harbor Re- over serving dish,and shake gen-
sort & Spa has been cook- fly to release. Cut into eight slices
ing since he was seven.
with electric or serrated knife.
Although he is a classically
Makes 8 servings.
trained chef, born in France and
trained under the guidance of POACHED CHICKEN
French master chefs, he cooks STUFFED WITH
with fresh spices and herbs and MUSHROOMS IN SOY
uses low fat oils instead of butter VINAIGRETTE
ounces common mushrooms,
in his recipes for guests at the 12 chopped
Sanibel Harbor Resort on Sani- 1 tablespoon chopped fresh basil
bel Island.
. 2 egg whites, beaten
One of his basics is to use the 4 7-ounce chicken breasts,(skin
and fat removed)
best quality products one can find.
For cutting down on fat calo- To finish:
tomatoes, cut in
ries, Chef Truglas uses cocoa 3 medium
chunks
powder.
3 shallots, sliced
On sugar substitutes: Chef 1 tablespoon olive oil
Truglas frowns on using a sugar Vinaigrette:
substitute in a standard recipe. 3 tablespoons low-sodium soy
sauce
To cut calories from recipes, he 1/4
cup olive oil
suggests fruit juices or fruit 1 tablespoon red wine vinegar
purees rather than sugar to en- Garnish:
hance the flavor of the ingredi- Basil leaves or other fresh herbs
ents, both for vegetables and
Ready a steamer with hot wa-
desserts.
ter. Combine vinaigrette ingre-
For convenience try the ready dients; cover; set aside at room
pureed fruits in the baby food de- temperature.
partment.
In small saute pan, heat oil;
cook mushrooms and chopped
FITNESS TERRINE OF
basil for two minutes; reserve. To
FISH & VEGETABLES
make chicken pieces larger and
1/4 cup each: yellow squash,
thinner, pound them carefully,
zucchini and red pepper
without cutting through meat
3 tablespoons fresh basil and dill,
chopped together
(this is best done by placing chick-
1 tablespoon extra virgin olive oil
en breasts between two sheets of
Salt and pepper to taste
waxed paper).
1/4 cup diced fresh fish (grouper,
Combine mushroom-basil mix-
salmon or snapper)
ture with beaten egg whites; stuff
1/4 cup carrots, in 1/4-inch
chicken breasts with this mix-
brunoise (squares)
Aspic:
ture. Roll chicken in plastic film;
2 packages unflavored gelatin
secure with twisted ends. Steam
1/2 cup each: orange juice,
15 minutes. Remove chicken;
grapefruit juice
keep warm.
Juice from 112 lemon and 112 lime
Steam tomatoes two minutes;
Chill thoroughly a 12-inch fish
mold and an ice bath to hold the meanwhile, saute shallots in 1
mold. Using a pan larger than tablespoon olive oil until tender.
To serve, unwrap chicken, cut
the mold, fill it half full of very
cold water. Cut all vegetables and into medallions (cut across grain
of meat to form rounds); place on
herbs in 1/4-inch brunoise.
In medium skillet over medi- four serving plates. Put tomato
um heat, warm olive oil; add veg- chunks on top; cover with shal-
etables (except carrots); cook lots; spread vinaigrette over all;
about five minutes; season with add garnish.
Makes 4 servings.
salt, pepper and fresh herbs;
place in bowl; cool.
BUTTERNUT SQUASH
iTusame skillet cook fish and WITH FRESH GINGER
ca Tn
vegetableAte ,,nde r; cool; add to 1 large butternut squash (or any
yellow winter squash)
For aspic: in sni,ii nn soften 1 other
tablespoon minced fresh ginger
gelatin in fruit juices, treL„,, a
root
clear; do not boil. '- 1/4 cup unsweetened apple juice
pre -efound nutmeg
Place vegetable and fish mix-
ture in mold, and lower mold into Have ready - -70_n
degree F.
an b- to 350
Q
ice bath (you may have to remove proof dish. Peel and se-ea
inch oven-
•, sh.
some of the water). Pour gelatin cut into 1/2-inch cubes. Place
mixture over fish; refrigerate squash in dish; cover with ginger
mold and ice bath together un- and apple juice.
til gelatin is firmly set.
Bake 50 to 60 minutes, or un-
To serve, remove mold from ice til squash is tender. Sprinkle
bath and briefly lower into warm
with nutmeg just before serving.
water bath (to just below top of
Makes 4 servings.