MEET BROTHER-IN-LAW BOB

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

It's Good, Easy
And Pareve, Too

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.

EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

C

6 CHEESE BLINTZES

F I I. I. E I) CR EPES

Get real. Get Golden:

New Improved Recipe:

Pasta or Potatoes?
Pierogies Are Both!

; S a Ve

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Put a new spin on dinner tonight: Serve
Empire Kosher's delicious, convenient
• Pierogies. Your family will love the best of
two favorite side dishes: Potatoes and pasta
all wrapped together in a tender, tasty pierogie
pocket!

Empire's pierogies are made from delicate
pasta, generously filled with fluffy potatoes
and seasoned with sweet onion and select
spices. Choose from Potato Cheese for your
dairy meals, or Potato Onion for anytime.
Boil, microwave or saute for quick meals
or family sit-down dinners.

Now you can even save 25Q on any Empire
Kosher Pierogie. Just clip the coupon, and
enjoy the convenience and the compliments!

I

I

250

Pierogies

To the dealer: One coupon per purchase. Redeemable

1 ONLY on Empire Kosher Pieragies.
For reimbursement
of lace value, plus 8 cents for handling,
I Kosher Poultry, Inc.,
mail to Empire 1

PO Box 165 Mittlinto
17059. Failure to produce on request invoiceswn PA
?purchase of stock to cover
proving
coupons may void all
'coupons presented. Void
I
it taxed, restricted, prohibited
or presented by
other
than
retailers
Go od
of Empire Kosher. 1
only valid
in USA, non-transferrable. Cash value 1/100
I cent. Not
in combination with other coupons.

1

I MANUFACTURER'S CdUPON
1
EXPIRES iVIAY30, 1996

EMPIRE

KO S HE I

Better Tasting and Better for You, Every Time.

I

I

; Empire Kosher ;

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120

-

reating an o.k. tasting
pareve dish is fairly easy.
Making a great tasting
parve dish, now that's an-
other story.
For years, kosher cooks have
strived to create dishes that not
only mimic their dairy/meat
counterparts but actually tast-
ed at least marginally better
than wallpaper paste. "Pareve"
inevitably meant you were eat-
ing a snack. It couldn't remote-
ly be considered a main courses
(except for parve spagetthi), let
alone interesting or exciting.
During the last 10 years, how-
ever, the kosher chef has bene-
fited from a mini-culinary
revolution brought on by the in-
creasing popularity of vegetari-
anism. The rise of vegetarianism
as a life style (spurred on by all
those medical reports on lower-
ing your cholesterol) has creat-
ed an explosion in the amount of
dairy-less and meat-free prod-
ucts available. With more pareve
ingredients and substitutes to
work with, the sky's the limit in
terms of creative possibilities.
The advent of the pareve ice
creams, sour creams and cream
cheeses were just the icing on
the cake of our quest to develop
new and different recipes.
The following recipes are a
variety of salads, main courses
and desserts that you can mix
and match to create memorable
meals with out a dollop of dairy
or a morsel of meat. I refrained
from using fish or eggs as a main
ingredient as it seemed some
how like cheating. You can,
of course, add milk or fish or
even chicken or beef to any ap-
propriate recipe and fill out your

menu.

RASPBERRY CREAM
FRUIT SALAD

6 ounces pareve cream cheese
1 tablespoon brown sugar
1/2 teaspoon ginger
1 tablespoon red wine vinegar
1 cup fresh or frozen raspberries,
crushed
fresh fruit cut into bite size
pieces
salad greens

2 cups red delicious apples,
diced
2 cups kosher miniature
marshmallows
1/2 cup salted peanuts (no skins)
1 large can pineapple chunks,
drained (reserve juice)
1/2 cup sugar
1 1/2 teaspoon white vinegar
8 oz parve whipped topping
1 egg

In a small bowl, mix together the
marshmallows and drained
pineapple. The pineapple may
be cut into smaller pieces
if you wish. Save pineapple juice.
Mix juice, sugar, vinegar and
lightly beaten egg. Microwave 6-
8 minutes, stir halfway through
cooking time and continue cook-
ing until thick. Cover and re-
frigerate until next day.
Alternative Cooking Method:
Combine vinegar with sugar and
then stir in juice. Cook on the
stove until thick. Stir constant-
ly.
An hour before serving corn-
bine apples, peanuts, marsh-
mallows, pineapple, and juice
mixture and stir well. Chill. Note,
I usually add an extra cup of
marshmallows and more diced
apples.
Try the salad once as is and
then adjust to your taste. Place
a lettuce leaf on salad plate and
spoon salad on top. Serves 8

QUICK CORN AND
ZUCCHINI SAUTE
1 red pepper, cut into strips

1 green pepper, cut into stirps
2 medium zucchini (approx 3
cups) sliced zucchini
1/4 cup oil
2 cups sweet corn
1 can sliced water chestnuts,
drained
1 teaspoon garlic salt
1/2 teaspoon Italian seasoning

In a large skillet, saute the pep-
per and zucchini in oil until they
are just tender and still crisp.
Add the corn, garlic salt, water
chestnuts, and Italian seasoning.
Cook until heated throughout
and serve. 7 to 8 servings.

THAI NOODLE WITH
PEANUT SAUCE

TAFFY APPLE SALAD

1/2 cup creamy peanut butter
2 tablespoons soy sauce
1 teaspoon grated fresh ginger or
1/4 teaspoon dried
1/2 teaspoon crushed red pepper
(optional)
1/2 cup vegetable broth
8 ounces uncooked angle hair
pasta
4 ounces bean sprouts
1 red bell pepper, cut into thin
slices
2 green onions, diced
1/2 cup salted peanuts
2 tablespoons chopped cilantro

2 cups Granny Smith apples,
diced

PAREVE page 122

In a small bowl, combine the
pareve cream cheese, brown sug-
ar, ginger, and vinegar. Blend
until smooth. Stir in the rasp-
berries and mix well. Chill. Place
the salad greens on indi,Tidual
salad plates and place the fruit
on top. Drizzle dressing over the
top and serve. Makes about 1 1/2
cup dressing.

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