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CUCUMBER page 138
pepper and red onion. Scatter on
the cucumber decoratively.
In a small bowl whisk sugar,
vinegar and salt, until well
mixed.
Distribute this dressing even-
ly over the vegetables and top
generously with fresh coriander
leaves. Serves 4.
Complete Low-Fat Meals, Ready in Minutes
CASHEW NUT CHICKEN
10
W e've done all the work,
so you can enjoy really great-tasting and convenient meals without compromising on quality
or nutrition for your family. Everything you need is in the green Empire Express Meal bags,
in the freezer section of your favorite store.
Choose from:
• Chicken Stir-Fry: Marinated chicken breast strips, rice, Oriental vegetables & garlic sauce
• Chicken Fajitas: Seasoned chicken breast strips, tortillas & all the fixings
• Chicken & Pasta: Seasoned chicken breast strips, rotini pasta,
Italian vegetables & chunky Fra Diavolo sauce
'Each kit serves 2 to 3 adults
EMPIRE
Have a Ha New Year!
SAVE
KOSHER
$100 .ilimlia
On Empire Kosher Express Meals
Chick n Stir-Fry • Chicken & Pasta. Chicken Fajitas
To the Dealer: One Coupon per purchase. Redeemable ONLY on
Empire Kosher Express Meals. For reimbursement of face value,
plus 8C for handing, mail to Empire Kosher Poultry, Inc.,
Miftintown, PA 17059. Failure to produce on request invoices
purring purchase of stockto cover coup cos may void an coupons
presented. Void if taxed, restricted, prohibited cr presented by
other than the retailers of Empire Kosher. Good only in USA, non-
transferable. Cash value 1/100 cent. Not vaid in combination with
other coupons.
®
Manufacturers Coupon - Expires 12-31-96
and pepper pieces, as well as the
chili paste, and stir-fry for 30 sec-
onds to distribute evenly. Add
cashew nuts and stir-fry for 1
minute, until everything is mixed
together, shiny and appears
ready to eat. Transfer to a serv-
ing dish, top with fresh coriander
leaves and serve immediately, ac-
companied by steamed rice.
Serves 4.
IIIIMMM
N.
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Consumer Line: 1-800-367-4734 or Visit our Web Site: http://www.e-mpirekoshenc,om e-mail: empire@acsworld.net
Your Home
or Office
By
Appointment
ounces skinless, boneless
chicken breast
1/2 medium red pepper
1/2 orange
3 tablespoons vegetable oil
1 teaspoon chopped garlic
1 tablespoon soya sauce
1 teaspoon lime juice
2 tablespoons chili paste
2/3 cup roasted unsalted cashews
Fresh coriander leaves
21/2 cups freshly steamed rice
Slice the chicken into strips that
are 1/4 inch thick, 2 inches long
and about 1 inch wide. If you find
it difficult to cut thinly through
fresh meat, leave it in the freez-
er for 15 to 20 minutes to harden
slightly, and then slice. Reserve.
Cut the pepper into 1 inch
squares. Reserve. Cut the orange
in half vertically and then slice
into 1/2 inch wedges. Cut the
wedges down to 1/2 inch chunks.
Reserve.
Heat oil in a wok or large fry-
ing pan on high heat until it is just
about to smoke. Add garlic and
stir-fry for 30 seconds. Add re-
served chicken and soya sauce and
stir-fry for 2 minutes, until the
chicken has started to turn white
and the oil sizzles around it.
Add lime juice and stir-fry for
30 seconds. Add reserved orange
GRILLED FRIED FISH
WITH CORIANDER-
CHILI SAUCE
1/4 medium red pepper, finely
chopped
1/4 medium onion, finely
chopped
1 tablespoon finely chopped
fresh coriander
1 teaspoon sugar
1 teaspoon chili-garlic sauce
2 tablespoons lemon juice
3 tablespoons soya sauce
1 tablespoon vegetable oil
1 pound skin-on boneless filet of
salmon or grouper
Wedges of lemon
Fresh coriander leaves
2 112 cups freshly steamed rice
In a small bowl combine chopped
red pepper, onion and coriander
with sugar, chili-garlic sauce,
lemon juice, soya sauce and oil.
Beat a little to blend. Reserve.
Grill the salmon or fry the
grouper. Transfer to a serving
plate and dress with several ta-
blespoons of the reserved sauce.
Stick wedges of the lemon on
the sides and top with coriander
leaves. Serve immediately with
the remainder of the sauce in a
side bowl and accompanied by
steamed rice. Serves 4.
Flambe Cooking At
Home For Classy Cuisine
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OUTDOOR & INDOOR
FURNITURE & ACCESSORIES
SPECIAL TO THE JEWISH NEWS
I
f you've wanted to try some of
those delicious flambe recipes
that you were served at restau-
rants, The Pyromaniac's Cook-
book by John J. Poister, is a handy
reference book for desserts such
as Baked Alaska and Cherries Ju-
bilee.
The book also includes appe-
tizers, main dishes, desserts and
coffees from some of the world's
most famous restaurants includ-
ing the Ritz Carlton, Mauna Lani,
Sign of the Dove and the Beverly
Wilshire.
But before you start to experi-
ment with flambe cooking be sure
to follow these rules.
Follow the recipe's instructions
and do not use more spirits than
are called for in the recipe.
Never pour spirits directly from
a bottle into a pan that is on the
stove or near an open flame. Do
not keep open bottles of spirits
anywhere near the cooking area.
When adding spirits to a pan,
use a cup, spoon, or measuring
cup that contains only the speci-
fied amount for the recipe you are
preparing.
When igniting spirits in a
pan, do so at arm's length. You
wouldn't stand too close to a pan
while you were sauteing with but-
ter or cooking oil over high heat;
the same is true for flambeing.
PEACHES FLAMBE
2 tablespoons butter
1 pound can sliced peaches
FLAMBE page 142
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