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ONION

12 ounces uncooked angel hair
pasta
1/4 cup half and half
1/2 cup freshly grated Parmesan
cheese, plus additional for
serving

Clean the leeks, then slice the
white and pale green portions into
thin rings or half-rings (depend-
ing on whether or not you had to
cut the leeks thoroughly during
cleaning to remove any deep grit).
In a large frying pan over medi-
um-low heat, warm the oil and
gently saute the leeks, curry pow-

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Kosher

PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS

12 oz. or larger I

Best's Kosher Beef Franks I

RETAILER: Your redemption signifies compliance with the BESSIN CORP. coupon
redemption policy. Copy available upon request. Cash value .001 c. To receive face
value plus 8c 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.).
NCH #70214 700 836
won Elm mms Elm i Imo mm mix sow aim i i moo ■ in MN MN MIN

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COMING NEXT WEEK

Our Time To Treasure

Farmer Jack 1996-1997 Calendar

R TIME to TREASURE

1996°97

CALENDAR

5757

der, and red pepper flakes for 15
minutes. Add the wine and sim-
mer for another 5 minutes. Adjust
the seasonings, then set aside.
Cook the pasta in a large pot of
salted boiling water until al dente,
about 3 minutes, drain well, rinse,
then drain again. Add the cooked
and drained pasta to the frying
pan with the leeks. Stir in the half
and half and the Parmesan
cheese. Toss the ingredients to
mix well, cook briefly over low
heat, then serve, passing addi-
tional Parmesan at the table. ❑

Fresh And Fast
Dishes For Summer

Manufacturer's Coupon Expires 11/1/96

Best's

page 164

2. Place the strawberries in a
o make the preparation of
large
bowl; toss with the lime
warm, sunny weather
meals easier, keep staples juice. Top with the raspberry
on hand for simple din- puree; stir to blend. Refrigerate
ners. For example, stock your until ready to serve or serve at
cupboards with nonperishable room temperature.
basics such as pastas, ditalini,
penne, farfalle, spaghetti and WARM NEW POTATO
a variety of rites, garlic and olive SALAD WITH
oil.
SCALLIONS, WHITE
Stock refrigerator drawers WINE AND OLIVE OIL
with vegetables and fruits such
as carrots, celery, scallions, SERVES 4
mushrooms, lemons and limes 2 pounds small to medium-sized
red potatoes, halved or
and buy fresh herbs and keep
quartered
them perky by standing them in 1/2
cup dry white wine
a glass of water in the refriger- 1 bunch scallions, trimmed,
ator.
thinly sliced
Below are some fast and 1/4 cup extra-virgin olive oil
Salt and freshly ground black
fresh, easy to prepare recipes.

T

pepper, to taste

STRAWBERRIES WITH
RASPBERRY PUREE

FREE

SERVES 4

Club Skrnlirs
Saw. S'S; on
Ps Antis Inside!

This decorative calendar is filled with recipes,
important dates and interesting facts.
Plus, valuable savings for Bonus Savings Club Members!

E D E T R O I T J E W I S H N E

Watch for it on
Friday, August 30.

166

1 package (10 ounces)
unsweetened frozen
raspberries, thawed
1 tablespoon sugar or honey, or
more to taste
2 pints fresh strawberries,
hulled and halved or
quartered
1-2 teaspoons fresh lime juice

TRUST YOUR NEXT CATERED AFFAIR TO THE FINEST KOSHER CATERER
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KOSHER
CATERERS

CLASSIC CUISINE
Approved by Council of Orthodox Rabbis

PHILIP TEWEL

Food and Beverage Director

(810) 6614050

Farmington Hills, Michigan

Frozen raspberries are a staple
in my freezer. True, they aren't
fresh, but they sure are conve-
nient. And although frozen rasp-
berries can't compare to fresh in
appearance, they retain their
deep berry flavor and make a
wonderful sauce. A simple puree
of raspberries elevates a plain
bowl of sliced strawberries,
peaches or even melon from or-
dinary to special. If you have a
few blueberries on hand, don't
hesitate to add them to the
strawberries.

CELEBRATION
CONNECTION

DIRECTORY
in our

Classified Section

1. Combine the raspberries and
sugar or honey in a food proces-
sor and puree. Press through a
strainer to remove the seeds, if
desired. (The sauce can be made
up to one day ahead.) Taste and
add more sugar or honey, if de-
sired.

1. Cook the potatoes in boiling,
salted water to cover until ten-
der, about 15 minutes. Drain in
a colander and transfer to a
serving bowl. Immediately pour
the wine over the hot potatoes
and toss to blend.
2. Add the scallions, oil, salt,
and pepper. Toss gently. Serve
warm or at room temperature.

CABBAGE SALAD WITH
SESAME OIL AND RICE
VINE GAR

SERVES 4

Perfectly sliced cabbage, both
red and green, is now conve-
niently sold in resealable plas-
tic bags in many produce
sections. These packages have
encouraged me to use raw cab-
bage in salads a lot more often.

1/3 cup rice wine vinegar

1/4 cup vegetable oil
1 garlic clove, crushed through
a press
1 teaspoon sugar
1 teaspoon dark sesame oil
1/2 teaspoon salt
1 bag (about 16 ounces) pre-
sliced cabbage or 6 cups thinly
sliced

FRESH page 166