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 • /