100%

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

Page Options

Share

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

December 08, 1995 - Image 200

Resource type:
Text
Publication:
The Detroit Jewish News, 1995-12-08

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

Create a Stir in Minutes.

CATERER'S IDEAS page 122

Make this fabulous meal
in less than 20 minutes!

GINGER CHICKEN STIR-FRY

COOK lib. of chicken breast (cut into strips)
in 'A cup MIRACLE WHIP Salad Dressing in
large skiliet on medium-high heat until
chicken is no longer pink.

ADD 1 package (16 oz.) frozen mixed
vegetables or 3 cups fresh mixed vegetables.

STIR in 2 tbs. soy sauce, 'A tsp. garlic
powder, and 'A tsp. ground ginger. Continue
cooking until vegetables are hot and
chicken is done. Serve over rice. Serves 4-6.

O Parve

© 1995 Kraft Foods. Inc.

BORENSTEIN'S

"The Chanukah Store"
GREAT GIFT IDEAS

"Everything for the Jewish Home"

Wash thoroughly bones and
heads. Place bones and heads
and onions in 3 gallon pot filled
with 1/3 cold water. Add salt and
pepper.
Cover and bring to boil, lower
heat and cook one hour. Remove
bones and strain broth and re-
turn to pot. Cool down. Beat eggs
until foamy. Place fish in food
processor, pulse until ground.
Slowly add eggs and alternate
with water and matzo meal. Use
all eggs and water and only
enough matzo meal to hold. Con-
sistency will be like gelatin. Place
in large mixing bowl. Add salt
and pepper to taste. Prepare a
small bowl of cold water to wet
hands for making balls. Gently
place fish ball in broth, making
sure it covers fish.
Heat broth to simmer and cook
one hour, covered. Shake pot gen-
tly, cook one more hour, uncov-
ered. Add sliced
carrots.

Cook
1/2 to 3/4hour.
Remove from
heat and cool down before care-
fully removing to container. Chill
and use same day or next. Place
a carrot slice on each piece and
serve with horseradish.
Yields approximately 20
pieces.

SWEET AND SOUR
MEATBALLS

2 pounds lean ground beef
(chuck or sirloin)
2 large eggs
1 large onion, grated
1/2 cup Italian seasoned
breadcrumbs
1/2 cup catsup
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon very hot water

SAUCE:

It's worth the trip to

Borenstein's

25242 Greenfield Rd., Oak Park
(in Royal Plaza) • Just South of 1-696
Open All Day Sunday

(810) 967-3920

A Perfect Family Gift.. ■
A Subscription to

The Jewish News.

810-354-6620

20 ounces prepared chili sauce
28 ounces tomato sauce
28 ounces tomato puree
10 crushed gingersnaps
1 tablespoon fresh lemon juice
3/4 cup brown sugar
1 cup grape jelly

Mix all meatballs ingredients
together, grating onion in meat.
Make cocktail size meatballs and
refrigerate on cookie sheet. Blend
all sauce ingredients well with a
wooden spoon. Simmer on low in
a heavy pot. Non-stick works
best. Drop meatballs carefully
into simmering sauce. Shake pot
gently to make room for addi-
tional meatballs. Wait till others
have firmed up slightly before do-
ing so. Stir with a wooden spoon
and scrape along bottom to re-
move accumulated sugars, care-
ful not
to break meatballs. Cooking
on high heat will burn sugars.
Cook approximately one to two
hours.
Remove pot from heat and let
Ftand before sP7-;;-,::--.;;.
vi.:_;ible fat.

Back to Top

© 2020 Regents of the University of Michigan