Best's
The #1
Kosher
Hot Do9
Detroit
Kosher
Savory Sunday Dinners
ForFamily Gatherings
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
Manufacturer's Coupon Expires 11/1/96
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When you buy
(2) 12 oz. or larger I
Best's Kosher Beef Franks I
NCH #70214 700 836
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coupon is expressly prohibited. (ANY OTHER USE CONSITUTES FRAUD.).
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unday dinner calls to mind
warm family gatherings
and leisurely meals, corn-
plete with the rich aromas
and hearty flavors that only time
at the stove can produce.
In our faster-paced world, those
occasions are nostalgic memories.
But with the help of the Sunday
is Family Dinners cookbook, you
can bring back many a savory, old-
fashioned dinner to the table.
Recipes in the book are orga-
nized by menu categories from
main courses through side dishes
and salads to desserts for easy
planning. The book also contains
recipes that get fewer than 30 per-
cent of their calories from fat and
are labeled "low-fat" and are
marked with a heart symbol.
1765 S. Telegraph Rd.
Bloomfield Hills
* All prices plus tax, title, plate, lic., dot., and destination or acquisition fees. Leases all require 1st mo. & sec. dep. plus down pymt. Based on conventional financing. To get pymt. multiply by no. of
mos. Option to purchase at lease end for predetermined amt. Price determined at lease inception. 15,000 mile/yr. limit on leases. Ilc per mile excess (12,000 miles/yr. limit on Import leases, 10c
mile excess). Lessee responsible for excessive wear & tear. Dealer not responsible for typographical errors. Pictures may not represent actual vehicles on sale. Prior sales excluded. Dealer
financing on select vehicles only. Others require conventional credit approval. ACustomer most meet min. - down pymt. lequirements for approved credit w/ FMCC. Valid on 2 or 3 yr. Red Carpel
Leases only. Valid on new vehicle leases only. On vehicles of greater value than pay-off of trade-in. Difference between cash value & of trade & pay-off amt. will be added to cost of new lease.
Pymts. on lease may increase accordingly. The difference may be paid. up front w/ down pymt. on lease if customer chooses.SALE ENDS Friday Sept. 27, 1996 at 6 p.m.
SERVES 4
1 teaspoon olive oil
3 scallions, thinly sliced
1 garlic clove, minced
2 cups sliced button mushrooms
2 cups sliced shiitake mushrooms
2/3 cup long-grain white rice
3/4 teaspoon salt
3/4 teaspoon tarragon
3/4 teaspoon rosemary
13/4 pounds center-cut salmon
fillet
1/4 cup fresh lemon juice
1 teaspoon cornstarch, blended
with 1 cup water
1/4 cup minced fresh dill
1/2 teaspoon Dijon mustard
1. In a large saucepan, warm the
oil over medium heat. Add the
scallions and garlic and cook, stir-
ring frequently, until softened,
about 2 minutes. Stir in all the
mushrooms. Add 1/4 cup of water
and cook, stirring frequently, un-
til the mushrooms are tender,
about 7 minutes. Stir in the rice,
1 1/2 cups of water, 1/2 teaspoon
of the salt, 112 teaspoon of the tar-
ragon, and 1/2 teaspoon of the
rosemary and bring to a boil. Re-
duce the heat to medium-low, cov-
er, and simmer until the rice is
tender, about 20 minutes. Trans-
fer to a small roasting pan, fluff
with a fork, and cool for 10 min-
utes.
2. Preheat the oven to 425 de-
grees. Lay the salmon flat, flesh-
side up, and rub with the
remaining 114 teaspoon each salt,
tarragon, and rosemary. Place the
salmon, skin-side up, over the
stuffing. With a small paring
knife, lightly score the skin and
roast for 20 to 25 minutes, or un-
til the salmon is just opaque.
3. Meanwhile, in a small
saucepan, bring the lemon juice
and 2 tablespoons of water to a
boil over medium heat. Add the
cornstarch-water mixture and
cook, stirring constantly, until the
sauce is slightly thickened, about
1 minute. Remove from the heat
and stir in the dill and mustard.
Divide the salmon among 4 serv-
ing plates, spoon the sauce on top,
and serve with the stuffing.
WINE-ROASTED
CORNISH GAME BENS
SERVES 4
2 Cornish game hens (about 2
pounds total), halved
1/4 cup dry red wine
3 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons Dijon mustard
112 teaspoon rosemary
1/2 teaspoon sage
1/2 teaspoon thyme
1/4 teaspoon black pepper
1. Preheat the oven to 425 degrees.
2. If the butcher has not split
the hens for you, place them,
breast-side up, on a work surface.
With a sharp knife, cut all the way
through the breasts, following the
bone. Turn the hens over and cut
through the backbones to halve
them.
3. Place the halved hens in a
single layer, skin-side up, in a bak-
ing dish or roasting pan.
4. In a small bowl, stir togeth-
er the wine, oil, garlic, mustard,
rosemary, sage, thyme, and pep-
per.
5. Pour the wine mixture over
the hens. Place the hens in the
oven and roast for 15 minutes.
6. Lower the oven temperature
to 350 degrees and roast until the
juices run clear when the hens are
pierced with the tip of a knife,
about 45 minutes. Baste the hens
every 15 minutes with the wine
mixture.
7. Serve the hen-halves on in-
dividual dinner plates; spoon some
of the pan juices on top.
BRUSSELS SPROUTS
WITH CARNIVIELTZED
ONIONS
SERVES 4
1 large onion, thinly sliced
1 tablespoon olive oil
118 teaspoon salt
pinch of black pepper
1 cup dry white wine
1 pound Brussels sprouts, cut in
half
1. In a medium saucepan, com-
bine the onion, oil, salt, pepper,
and 1/2 cup of water and bring to
a boil, partially covered, over high
heat. Reduce the heat to medium
and cook, stirring occasionally, for
1 hour, or until the onion is
caramelized.
BRUSSELS SPROUTS page 120