Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options


Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

October 06, 1995 - Image 128

Resource type:
The Detroit Jewish News, 1995-10-06

Disclaimer: Computer generated plain text may have errors. Read more about this.

LOW-FAT DIETS page 126

bine. Spoon the penne mixture
into 4 shallow bowls and serve.
Serves 4.



$1000 will guarantee this great rate
for a full 14 months.

Bloomfield Hills

Farmington Hills

(810) 258-5300

(810) 737-0444

Grosse Pointe

(313) 882-6400



Visit any branch, or open by phone: 1-800-758-0753
Republic Information Center Hours: Monday-Friday 7 a.m.-7 p.m. • Saturday 9 am. - Noon.

'Annual Percentage Yield (APY) is accurate as of September 25, 1995.
Penalty for early withdrawal. Minimum of $1,000 to open and earn interest.


Add 1/2 cup of water to the
onion mixture and cook until
most of the liquid has evaporat-
ed, about 5 minutes. Stir in the
tomatoes, sugar, and ginger and
3/4 pound all-purpose potatoes,
cook until the sauce is flavorful
peeled and cut into 1-inch
slightly thickened, about 5
4 cups broccoli florets
In a food processor or blender,
2 tablespoons olive oil
1 large onion, cut into 1-inch
puree the tomato mixture until
smooth. Place the flour in a
4 cloves garlic, slivered
medium saucepan over medium
3/4 teaspoon salt
heat, and gradually whisk in the
1/2 teaspoon dried sage
milk. Bring to a boil and cook,
1/2 teaspoon freshly ground
whisking constantly, until the
black pepper
114 teaspoon dried marjoram
mixture is slightly thickened,
12 ounces ziti
about 4 minutes. Whisk in the
1/3 cup grated Parmesan cheese
tomato puree, salt, and pepper
Start heating a large pot of wa- and cook until the flavors are
ter to boiling for the broccoli and blended, about 1 minute. Whisk
the pasta. In a large saucepan, in the orange juice, parsley, and
combine the potatoes with water mint.
to cover, bring to a boil, reduce to
Meanwhile, cook the tortelli-
a simmer, and cover. Cook until ni in the boiling water until jus
the potatoes are tender, about 5 tender. Drain well. Place the
minutes. Drain, reserving 2 cups tortellini in 4 shallow bowls,
of the potato cooking liquid.
spoon the tomato cream sauce on
Cook the broccoli in the large top, and serve.
pot of boiling water until crisp-
Serves 4.
tender, about 2 minutes. With a
slotted spoon, transfer the broc- SPICY PENNE WITH
coli to a colander to drain. Reserve CAULIFLOWER
1/4 cup golden raisins
the boiling water for the pasta.
tablespoons pine nuts
In a large nonstick skillet, heat 2 2 tablespoons
olive oil
the oil until hot but not smoking 4 cups cauliflower florets
over medium heat. Add the onion 4 cloves garlic, thinly slivered
and garlic and cook, stirring fre- 14 1/2-ounce can no-salt-added
stewed tomatoes
quently, until the onion has soft-
8-ounce can no-salt-added
ened, about 7 minutes.
tomato sauce
Stir in the potatoes, salt, sage, 3/4
teaspoon salt
pepper, and marjoram and cook 1/2 teaspoon red pepper flakes
until the potatoes begin to brown 1/2 teaspoon ground ginger
and form a crust, about 7 min- 12 ounces penne pasta
utes. Add the broccoli and 1 cup 1/4 cup chopped fresh parsley
Start heating a large pot of wa-
of the reserved potato liquid and
cook until the broccoli is heated ter to boiling for the pasta. In a
through, about 2 minutes longer. small bowl, combine the raisins
Meanwhile, cook the ziti in the and 1/2 cup of hot water. Let
reserved boiling water until just stand until the raisins have soft-
tender. Drain well. Transfer the ened, about 10 minutes. Mean-
ziti to a large bowl, add the broc- while, in a small dry skillet, cook
coli mixture and the remaining the pine nuts over low heat un-
1 cup potato liquid, and toss to til lightly toasted, stirring fre-
combine. Spoon the ziti mixture quently, about 4 minutes.
into 4 shallow bowls, sprinkle Remove from the heat.
In a large nonstick skillet, heat
with the Parmesan, and serve.
the oil until hot but not smoking
Serves 4.
over low heat. Add the cauli-
CHEESE TORTELLINI IN flower and cook, stirring fre-
TOMATO CREAM SAUCE quently, until the cauliflower is
2 teaspoons olive oil
golden, about 5 minutes. Add the
1 large onion, minced
and cook, stirring fre-
2 cloves garlic, minced
quently, until the garlic is light-
1 1/2 cups canned crushed
ly golden, about 3 minutes.
1/2 teaspoon sugar
Add the raisins and their
1/4 teaspoon ground ginger
soaking liquid, tomatoes, toma-
2 tablespoons flour
to sauce, salt, pepper flakes, and
1 1/4 cups low-fat (1%) milk
ginger, breaking up the toma-
1/4 teaspoon salt
toes with the back of a spoon.
1/4 teaspoon freshly ground
black pepper
Cook until the cauliflower is ten-
2 tablespoons orange juice
der and the sauce is slightly
2 tablespoons chopped fresh
thickened, about 4 minutes
parsley (optional)
1 tablespoon chopped fresh mint
Meanwhile, cook the penne in
1 pound cheese tortellini
the boiling water until just ten-
In a large nonstick skillet, heat der. Drain well. Transfer the cau-
the oil until hot but not smoking liflower mixture to a large bowl,
over medium heat. Add the onion add the penne and parsley, and
and garlic and cook, stirring fre- toss to combine. Spoon the penne
quently, until the onion is gold- mixture into 4 shallow bowls,
en brown, about 10 minutes. sprinkle with the pine nuts, and
Start heating a large pot of wa- serve.
Serves 4.
ter boiling for the pasta.

Back to Top

© 2020 Regents of the University of Michigan