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$329
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STUFF page 122
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CAFE STUFFING
GEFILTE FISH
$329
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•••
... , ••••••••••, :: x.r. •
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KEDEM
25040 Southfield Road, Southfield
CUCUMBER IN
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$399
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Put the broth, onions and celery
into a large sauce pan. Boil un-
til the vegetables are soft, cool.
Put the bread
chunks in a large
bowl and pour the
broth over them. Mix
slightly and add the
beaten eggs, parsley,
garlic powder and
salt and pepper to
taste.
Mix well and stuff
or place in a grease
baking and bake at
350 for 45 minutes to
an 1 hour or until crusty. Serves
10 to 12.
OUTRAGEOUS ALMOND
STUFFING
Refinishing of new
or old furniture,
antiques, office
furniture, pianos.
Open
ing. Close up the cavities with
trussing pins or sew it closed
with kitchen twine. This is im-
portant: Make sure that the tem-
perature of the stuffing inside
the turkey reaches at least 165
degrees. At this temperature you
can be assured that those nasty
bacteria that can cause food poi-
soning are no longer active.
One help line is the USDA's
Meat and Poultry Hotline. Their
number is (800) 535-4555.
They're there year round and
have lots of helpful tips and
hints for Thanksgiving.
21/2 to 3 loafs of stale bread, cut
into chunks
4 to 5 stalks of celery, diced
1 large onion, diced
21/2 to 3 cups chicken or beef
broth
3 beaten eggs
1/2 teaspoon garlic powder
salt/white pepper
1/4 cup dried parsley
HADAR
PASKESZ
BRAZIUAN
TAFFIES
ing in as it expands during cook-
3 loafs of French bread, cubed,
one week old
3 stalks of celery, diced
10 to 12 green onions, sliced thin
1/2 cup oil or margarine
2 1/2 to 3 cups chicken broth
2 eggs, beaten
1 shredded carrot
1/2 cup sliced almonds
salt/ white pepper
1/4 teaspoon poultry seasoning
1/8 teaspoon sage
1/8 teaspoon thyme
paprika
In a large skillet saute the cel-
ery and onion in the butter or
margarine. Cook until they're
soft, cool slightly. Put the bread
into a large bowl. Sprinkle the
salt, pepper, poultry seasoning,
sage and thyme on the top. Toss
gently. Gently fold in the beat-
en eggs. Pour the onion/celery
mixture on top. Mix slightly.
Add the carrots and almonds.
Mix slightly. Pour the broth on
top of the mixture and mix. Stuff
into the turkey and cook or pour
into a greased 9x13 baking dish.
Sprinkle paprika on top and
bake at 350 for 45 minutes to 1
hour or until crispy on top.
Serves 10 to 12.
SYCAMORE'S CLASSIC
STUFFING
6 to 8 stalks celery, diced
2 medium onions, diced
2 loafs day-old bread, in chunks
2 tablespoons oil or margarine
4 eggs
3 cups chicken broth
1/8 teaspoon garlic powder
1 can water chestnuts, drained
1 tablespoon thyme, dried
1/2 cup sliced mushrooms
1 teaspoon minced garlic
In a large skillet saute the
onions, celery, garlic and mush-
rooms in the oil or margarine.
Sprinkle the thyme on top and
let cool.
Put the bread chunks into a
large bowl. Pour the eggs over
the bread and mix. Pour the
broth over the bread mixture
and mix. Put the remaining in-
gredients in the bowl with the
bread mixture and mix well.
Stuff the turkey or place in a
greased baking dish.
Bake at 350 for 30 to 45 min-
utes. Do not overbake. It should
be moist, not dry. Serves 10 to
12.
EILEEN'S WALDORF
DRESSING
1/4 cup margarine
1/2 cup sliced celery
1/2 cup chopped onion
1/2 cup chopped apple
1 egg, beaten
1 loaf raisin bread, cubed
teaspoon salt
1/2 teaspoon ground allspice
2/3 to a cup apple juice
In a skillet saute the celery and
onion. Cook, stirring constantly
for 3 to 4 minutes. Add the ap-
ple and cook and additional
minute. In a large bowl combine
all the ingredients and mix well.
Stuff into turkey or place in a
greased baking dish. Bake at
350 for 35 to 45 minutes or un-
til crispy on top.
This serves 6 to 8. This recipe
can be doubled or tripled.
SAVORY FRUIT
STUFFING
(THIS RECIPE MAKES A
LOT OF STUFFING)
1/4 cup oil
1 cup diced celery
1 cup chopped onions
4 apples, cored, peeled and
chopped in 1/2 inch pieces
4 pears, cored, peeled and
chopped in 1/2 inch pieces
3/4 cup golden raisins
STUFFING page 126