Summer Sale Flavorful Onions Make Delicious Meals PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS factory outlet Save —Always! Layette/boys and girls 0-10 Toys/gifts Better to exclusive children's wear Children welcome! play area just for them ■ 221 west nine mile • ferndale 1/2 block west of woodward (810) 399-6787 parking in rear • monday-saturday 10:30-5:30 Visa/MasterCard accepted id you know that the word scallion harkens back to the biblical times, when the fresh, young onions, in the Israeli city of Ashkelon were called ascalons? And, that in order to avoid onion or garlic breath, you should chew on a coffee bean or a piece of a vanilla bean? These and other interesting tid- bits about gourmet green garlic and onions of every variety can be found in The Onion Book by Jan Roberts-Dominguez. This new publication by Dou- bleday also has 175 recipes using onions and garlic in appetizers, entrees, soups and main dishes. T h e book also contains a complete list of mail-order sources for spe- cialty onions, as well as a list of more than a dozen onion festi- vals that take place annually. This unique cookbook is a necessity for onion lovers and for anyone looking for new dishes with a touch of piz- zazz. D SWEET ONION SANDWICH 4 SERVINGS PRESENCE II AT THE CLAYMOOR 29260 Franklin Rd. T H E D E T R O I T J E W IS H NE W S Makes Your Life Easy. 164 Our Exclusive Service Offers: Home Space Planning • Packing • • • Unpacking • Deluxe Move Packages • "Everything In Place The Day You Move" Ruth Schwartz House To House EZ Move Southfield, MI 48034 810-827-3344 1/2 cup sour cream 1 tablespoon Dijon mustard 8 slices dark, dense-textured pumpernickel bread 4 ounces thin-sliced Swiss cheese 12 to 16 tender arugula leaves, rinsed and crisped 1 medium (about 8 ounces) fresh Walla Sweet onion (or another sweet onion, such as Vidalia), sliced thin Salt and freshly ground black pepper to taste In a cup, combine the sour cream and mustard, then slather 4 slices of the bread with a portion of the sauce. Equally distribute the cheese, arugula, and onion over the sauce, then season with salt and pepper. Spread the other 4 slices of bread with the remainder of the sauce and complete the sandwiches. ASID - IFDA TAT/ONS • GIFTS • SIA-00 (810) 352-2264 Order Your NEW YEAR'S CARDS Early! ROBISON RANCH VINAIGRETTE DRESSING Orchard Mall • (810) 737-4888 3 tablespoons minced shallots Professional Interior Designer, 30 years' experience Space & Home Planner Call for a detailed brochure! 1 CUP 1/4 cup raspberry vinegar 1/2 cup olive oil 1 teaspoon seasoned salt 2 teaspoons Dijon mustard 1/2 teaspoon Worcestershire sauce 2 tablespoons water Juice of 1/2 lemon (2 tablespoons) 1 teaspoon sugar In a bowl, combine the shallots, vinegar, olive oil, seasoned salt, mustard, Worcestershire sauce, and water; mix well and refriger- ate. Remove from the refrigerator 20 minutes before serving. Before tossing with salad greens, add the lemon juice and sugar and mix well again. SOUTHWEST SIZZLING ONIONS 4 TO 6 SERVINGS . 3 medium yellow onions, peeled 2 tablespoons peanut oil 1/4 cup finely chopped fresh cilantro Salt and freshly ground black pepper to taste Splash of balsamic vinegar Halve each onion lengthwise through the root end, then cut each halfcrosswie into 1/4- inch-thick slices. Sepa- rate the slices into individual pieces. Heat a large, heavy skillet over high heat until very hot. Add the oil and swirl to coat the bot- tom and sides of the skillet thoroughly. Before the oil begins to smoke, add the onions all at once. Let them sizzle for about 30 seconds without stirring to brown the bottom layer, then stir and continue stir-frying until the onions are thoroughly browned and beginning to become rather limp, about 5 minutes. Ide- ally, they should retain some of their firmness. At the very last moment, add the cilantro, salt and pepper, and the balsamic vinegar, then stir and toss quickly for an- other 30 seconds or so to deglaze the pan. Remove from the heat immediately, then transfer to a serving platter. ANGEL HAIR PASTA WITH LEEKS 4 SERVINGS 2 pounds leeks 3 tablespoons olive oil 1/2 teaspoon curry powder Pinch of red pepper flakes 1/2 pup dry white wine ONION page 166