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 ... I ' . - of face vaiire - ray ., p put s Z 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.