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THE JEWISH NEWS
CLASSIC CUISINE
Approved by Council of Orthodox Rabbis
PHILIP TEWEL
Food and Beverage Director
(810) 661-4050
Farmington Bills Michigan
,
3/3 tablespoon chopped fresh
mint
1 tablespoon minced garlic
salt and pepper to taste
2 pints cherry tomatoes, stemmed
sprigs of basil and mint for
garnish
Pre heat oven to 350. Combine
the ricotta, 1/3 cup fontina and
Parmesan cheese in a mixing
bowl. Add the red pepper flakes,
orange zest, chopped basil, mint
and garlic. Mix well. Season with
salt and pepper to taste. This fill-
ing can be made 1 day in advance.
Cover and refrigerate. Cut a thin
slice from the bottom of each toma-
to so that the tomato will sit flat
on the cookie sheet. Cut off the top
of the tomato and scoop out the in-
sides with a small spoon. Season
the cavities generously with salt
and pepper. Turn the tomatoes
hollowed out side down on paper
towels and drain for 15 minutes.
Stuffthe tomatoes with the cheese
filling, rounding the tops. Sprin-
kle generously with the remain-
ing fontina cheese. Place the
tomatoes on a greased cookie
sheets. Bake for 3 to 5 minutes.
Remove and arrange on serving
plate. Garnish with basil and mint
sprigs. Serve hot. Makes about 40.
TORTELLINI IN
BALSAMIC
VINAIGRETTE
1 package tricolor cheese filled
tortellini
2 medium carrots, peeled, and
sliced
2 cups broccoli florets
2 green onions, sliced
1 can sliced water chestnuts,
drained
1 stalk celery, sliced
Vinaigrette
114 cup balsamic or cider vinegar
1 tablespoon chopped fresh basil
or 1 teaspoon dried
2 tablespoons olive oil
1/4 teaspoon paprika
1/8 teaspoon salt
1 clove garlic, minced
Mix all the vinaigrette ingredi-
ents and set aside. Cook and drain
tortellini as per the directions on
the package. Rinse with cold wa-
ter and drain. Stir the vegetables
into the warm tortellini. Pour
vinaigrette over the tortellini mix-
ture and mix gently. Serve im-
mediately. Makes 4 main servings
or 8 salad servings.
COLESLAW WITH
DII ;LED MAYONNAISE
1 green cabbage, about 2 pounds,
shredded
2 carrots, grated
1 small red onion, diced
113 cup chopped fresh dill or 51/2
teaspoons dried
lemon juice
salt and pepper to taste
Dilled Mayonnaise
1 cup mayonnaise
3 tablespoons chopped dill
1 teaspoon ground mustard seed
1/4 teaspoon paprika
1 teaspoon white horseradish,
ground, optional
Combine all the vegetables to-
gether and set aside. In a smaller
bowl combine all the ingredients
for the dilled mayonnaise. Mix
well. Pour over the cabbage mix-
ture and stir. Makes 8 servings.
Eileen Goltz 1995