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.