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October 27, 1995 - Image 132

Resource type:
Text
Publication:
The Detroit Jewish News, 1995-10-27

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

MEET BROTHER-IN-LAW BOB

His hot stock tip
turned cold. Now
he only buys
gold. Delicious
Golden Blintzes.

A Taste Of Mexico:
Corn And Chile Peppers

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 contain 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.

I I. I. E. 13

C'

I'

PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS

I

he Yucatan Peninsula has
become one of Mexico's
most exotic and interest-
ing vacation spots.
Descendants of the Yucatan
are the Maya and the Spanish
and vacationers to these cities
will delight in some typical cui-
sine that dates back thousands
of years.
The most popular of these an-
cient recipes is mole, a sauce
made with more than 30 ingre-
dients including three different
types of chiles, garlic, onion, nuts
and anise seeds, all of which
must be finely ground and
pureed. The dish is said to have
been served by the ancient Aztec
and Mayan civilizations.

S

panied by a variety of side dish-
es, including shredded lettuce,
chopped cilantro, diced onions
and hot chile powder.
Fajitas are very popular in
Mexico. These tasty morsels of
chicken or beef are grilled with
onions in a sauce that includes
a hint of the delectable spice,
tamarind. They are presented
on a sizzling platter of fresh tor-
tillas with salsa on the side.
There is also an abundance of
fresh fish in the region. One fa-
vorite dish is huachinango a la
Veracruzana; a red snapper
baked in a seasoned sauce of
tomatoes, olives and onions.
For a refreshing appetizer, try
ceviche, a dish comprising fish

(13,

All Natural
No Preservatives

Get real. Get Golden:

II THE STUDIO

MADNESS SALE

3 Days Only

BATHS
BEDROOMS
SUITES
KITCHENS
DINING
OFFICES

FOR AN APPOINTMENT
CALL 800-261-5230
32445 SCHOOLCRAFT
LIVONIA, MI

Friday 10-27 thru Sunday 10-29

Open Fri. to Midnight,
Sun 12-5

SCAPY
SAVINCS

Up to 60% Off

All

AII

132

Fail 8fc VV i n g t e r
C loth
Dancewear

6381 Orchard Lake Road (Orchard Mall)
W. Bloomfield, Ml 48322 (810) 855-0650

• 2000 fine china, crystal stemware,
and silverware patterns - the
largest in-stock dealer in the USA.

• Introduce the bride-to-be to
Heslop's registry and
exclusive bridal plan,



Orchard Mall • West Bloomfield

(Orchard Lake & 15 Mile)

737-8080

COATS
UNLLVIITED

Oak Park
Lincoln Center 26150 Greenfield Road
(313) 968-2060
Oak Park. MI 48237

\Vest Bloomfield
Orchard Mall 6337 Orchard Lake Road
West Bloomfield, MI 48322 (313) 855-9955

Troy,
Troy Commons 871 E. Bic!, Beaver Road
528-9966
Troy. MI 4S237

Corn is used extensively in the area.

Today, corn, beans, chiles
and chocolate, remain the
highly acknowledged trea-
sures of the region, but rice
and beans are con-
sidered the diet of
the poor man in
Mexico, according to An-
gel Reyeros, Executive
Chef of the Presidente
Inter-Continental Hotel
in Cancun.
Chef Reyeros said the
Mexican diet consists
mainly of chicken,
meat, and chile pep-
pers.
Fresh vegetables
also play an impor-
tant role in the diet
of natives of the Yucatan.
Meals are accented by fresh
tomatoes, corn, carrots, onions,
lettuce and avocados.
Not very well known outside
of Mexico is pozole, a tradition-
al and hearty dish made of
whole hominy and chicken in a
spicy tomato broth. It is accom-

marinated with lemon, vine-
gar, onions, tomatoes and
cilantro.
Another popular dish is
chiles rellenos, large
green chile pep-
pers that have
been stuffed with
minced meat or cheese,
dipped in egg batter and
fried.
Below are some recipes
featuring Yucatan Penin-
sula cuisine.

CORN PIE

1-1/8 cups butter
3/4 cup sugar
3/4 cup whipped cream
1 cup pre-cooked corn
10 eggs
1/2 cup wheat flour
Decoration:
3/4 cup marzipan (almond paste)
1/2 cup whipped cream for
chantilly
yellow and green food dyes
1/4 cup almond flakes

A TASTE page 134

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