The #1
Kosher
Hot Doi
Detroit

Best's]

Kosher

FOOD page 136

10-quart kettle, combine the fruit
mixture and sugar. Bring to full,
rolling boil. Quickly stir in pectin
and return to full boil. Stir, un-
covered 1 minute. Remove from
heat and skim off foam. Ladle at
once into sterilized 1/2-pint jars
leaving 1/4-inch headspace. Ad-
just lids. Process in boiling water
canner for 15 minutes. May take
up to 2 weeks to set. Makes 6 half-
pints.

,

ANGEL HAIR WITH
ROASTED YELLOW
PEPPERS AND TOMATO
CREAM (DAIRY) (FROM
SAN PEI ii,EGRINO)

Manufacturer's Coupon Expires 11 /1 /96

ave 55

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Best's Kosher Beef Franks I

When you buy

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NCH #70214 700 844
mow- MOM MIN

12 oz. or larger

RETAILER: Your redemption signifies compliance with the BESSIN CORP. coupon
redemption policy. Copy available upon request. Cash value .001c. To receive face
value plus Sc handling, send coupons to BESSIN CORP. PO Box 880945, El Paso. TX
88588-0945. Proof of purchase must be submitted on request. Reproduction of this
coupon is expressly prohibited. (ANY OTHER USE CONSITUTES FRAUD.).

MI= MN

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Next location—
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Maple & Labser (near Farmer Jack) • Bloomfield Hills • Mich!' g a
(8 10) 540-8001 Open Tuesday tbrit Sunday

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3 large ripe plum tomatoes
1/4 cup water
1/4 cup heavy cream
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon fresh ground
pepper
1/2 cup frozen peas
6 oz. angel hair pasta, cooked
1/4 cup grated parmesan cheese

Broil pepper, until all sides
are evenly blackened. Place in
small bowl, cover with plastic
wrap and cool. Remove core and
scrape away blackened skin. Cut
pepper in thin strips. Cut toma-
toes in half and reserve one half.
Place remaining tomatoes in
blender with water and blend
until smooth. Pass through sieve
- into a bowl. Stir in cream, basil,
salt and pepper. Scoop seeds
from remaining tomato and
dice. Set aside. In large skillet,
combine tomato cream, pepper
strips and peas. Add cooked pas-
ta and toss to coat. Divide be-
tween two bowls. Sprinkle diced
tomato on top to garnish. Makes
2 servings.

DIJON VINEGAR AND
HERB CHICKEN (MEAT)
(FROM GREY POUPON)

2 teaspoons dried tarragon
1 1/2 teaspoons dried rosemary
1/2 teaspoon ground black
pepper
6 boneless, skinless chicken
breasts (about 1 1/2 pounds)
2 tablespoons oil
2 tablespoons minced shallots
2 tablespoons balsamic vinegar
1 can (13 3/4 oz.) chicken broth
1 teaspoon sugar
1/3 cup dijon-style mustard
2 teaspoons cornstarch
2 teaspoons water

Blend tarragon, rosemary and
pepper. Coat chicken with mix-
ture. In large skillet, over medi-
um heat, saute chicken in 1
tablespoon oil for 4 to 5 minutes
each side. Remove from skillet
and keep warm. In same skillet
over medium heat, saute shal-
lots in remaining oil 1 to 2 min-
utes until tender. Add vinegar
and cook 1 minute. Stir in broth
and sugar and bring to boil. Re-
duce heat. Simmer until sauce
is reduced by one-third. Stir in
mustard. Blend cornstarch and
water and stir into skillet. Heat,
stirring constantly, until mix-
ture thickens and begins to boil.
Pour over chicken. Serves 6.

STEAK, FENNEL AND
ARUGULA SALAD
(MEAT) (FROM WEBER
GRILL/SUNSET BOOKS)

1 large bulb fennel
6 cups arugula or other salad
greens
1 lb. steak, trimmed of fat
6 tablespoons herb vinegar
3 tablespoons olive oil
1 tablespoon minced garlic
1 cup green olives
salt and pepper

Trim root end and leaves of
fennel. Cut in half vertically.
Slice crosswise into thin strips.
Place arugula and fennel in shal-
low serving dish and set aside.
Cut steak across grain into
strips about 1/4-inch thick. In
bowl, mix meat with 3 table-
spoons vinegar, 1 teaspoon oil
and garlic. In another bowl, corn-
bine remaining vinegar and oil
and set aside. Arrange meat on
preheated grill. Cook, turning
often until done as desired. Place
meat and olives over greens.
Drizzle with vinegar mixture
and season to taste with salt and
pepper. Toss to mix. Serves 4.

COCONUT OATMEAL
CAKE (DAIRY)
(ADAPTED FROM
AMERICAN DAIRY
ASSOCIATION)

1 cup rolled oats
1 1/4 cups boiling water
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup (1 stick) butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
Topping: 6 tablespoons butter,
softened
2/3 cup packed light brown
sugar
1/4 cup half and half
2/3 cup chopped nuts
1 cup flaked coconut

Preheat oven to 350F. Grease
13x9x2-inch baking pan. Place
oats in medium bowl. Add boil-
ing water. Let stand 20 minutes
then drain. Sift together flour,
baking soda, salt, cinnamon and
reserve. Mix butter and sugars
until pale and creamy. Add eggs
and vanilla. Beat 1 minute
longer. Stir in oats and sifted dry
ingredients and mix well.
Spread batter in prepared pan.
Bake 25 to 30 minutes in pre-
heated oven until toothpick
comes out clean when inserted
in center. Cool in cake pan be-
fore spreading on topping. Top-
ping: Mix butter and sugar until

FOOD page 140