25040 Southfield Road
NE Comer of 10 Mile and
(810) 569-5000
Fax (810) 569-5801
Southfield
Southfield, Michigan 480Th
Kosher Bites
Cohen's and Barney's go head to head on
the party appetizer assortments.
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, Make Your Next Stop "One Stop"
JILL DAVIDSON SKLAR STAFF WRITER
:SAVE 40
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Calling All Julia Childs,
ugal Gourmets and Anyone
Else Who Can Cook!
The Jewish News is looking for
fabulous and original Passover recipes
for an upcoming story in our new
family publication, The AppleTree.
We want matzah meals, dairy dishes,
magnificent meats, dessert delights and
every child's favorite, anything with
vegetables like spinach and onions!
Please send your kosher-for-Passover recipes,
along with a photograph of the chef (option-
al), to Passover Delights, c/o The Jewish
News, 27676 Franklin Rd., Southfield, MI
48034, fax (810) 354-6069. Be sure to include
your name and address.
The deadline is Jan. 15.
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THE JEWISH NEWS
CELEBRATION CONNECTION
DIRECTORY
In The Market Place
For Your Entertaining Needs!
T
here you are in your
evening gown, looking pos-
itively stunning as you
mingle amongst your
guests at some sort of secular
new year gala.
On the sterling silver serving
tray you wield sits an offering of
scrumptious-looking appetizers
— an array of puff pastries deli-
' cately stuffed with teeny weeny
hot dogs, meat and potatoes as
well as egg rolls. Your guests
marvel — particularly if you are
a man wearing the evening gown
— at your talent.
"Why, these appetizers look de-
licious. Did you catch Martha
Stewart's show on the Lifetime
Channel? She was making these
the other day with meat from a
cow she slaughtered herself and
spinach she grew from seed in
her own hothouse," a guest
swoons. "Did you go to all of that
effort?"
"And more," you reply sweet-
ly. "But you're worth every drop
of sweat."
You wouldn't be lying, of
course. It took quite a bit of effort
to pull yourself away from an af-
ternoon with Rosie, Montel and
Oprah, travel to your local
Farmer Jack, shlep your weary
body to the frozen foods aisle and
pick up the cartons of Cohen's Fa-
mous Hors D'oeuvres Collection
or Barney's Party Assortment. If
that wasn't enough, you actual-
ly had to pre-heat the oven, open
the containers, blow the thick lay-
er of dust from your cookie sheet,
slide the tray into the oven and
set the timer.
To save you from having to
choose the right appetizer,
Kosher Bites is taking on that
task this week.
Barney's, featuring three each
of egg rolls, beef turnovers, pota-
to puffs and weenies, comes in
the ugliest of brown boxes carry-
ing a photo of the products on a
lace doily spruced up by two
sprigs of parsley. The cost was
$3.69.
Cohen's, in addition to having
a separate box for its potato puffs
("A Party In Every Box!" the
packaging promises), also has its
own appetizer assortment with
four each of the potato puffs,
spinach and potato puffs and beef
turnovers in puff pastry. Each of
those boxes was $3.89.
It is safe to assume that none
of these appetizers is low in fat or
sodium and none have too much
in the way of nutritional value;
what did you expect from a frozen
appetizer?
The Ratings:
In October, our staffput down
their pencils and grabbed their
ever-present forks to delve into
what has since become known as
the legendary War of the Wee-
nies. Then, we matched the
strengths of Cohen's and Bar-
ney's offerings as far as franks in
puff pastry go.
We found that, despite the less
than attractive packaging, Bar-
ney's was the hands down win-
ner. Their meat was delicious and
the pastry was light and flaky —
in short the perfect combination.
In the latest test, the meat of-
ferings were still better from Bar-
ney's but the other pastries were
more evenly matched. All were
pretty mediocre, given that they
were frozen.
Our serving suggestion is to
start with the good homemade
stuff or appetizers from the local
caterer first. When the guests
have made a few trips to the bar
and wouldn't know a good hors
d'oeuvres if it came up and shook
their hand, then bring out the
frozen offerings. They'll never
know.
The staff gave mixed reviews.
Cohen's Famous Hors
D'Oeuvres Collection 12 As-
sorted:
"The meat puff was a little
scary. It has a little ooze on it."
— Lynne Konstantin
`The spinach puffwas good but
not enough spinach."
— Carla Schwartz
"The potato puff had a good
crust and good texture."
— Brigette Thompson
Cohen's Famous Hors
D'Oeuvres Collection 12 Pota-
to Puffs:
"Puff is boring. Flaky but no
taste."
— Jill Davidson Sklar
"Slightly spongy, flat and pe-
culiar aftertaste."
— Heather Bondy
"Nice taste."
— Carla Schwartz
Barney's Party Assortment:
`The meat puff is great! Tastes
like a pasty from the U.P."
— Heidi Brandemihl
"I think it was an egg roll but
I am not crazy about it."
— Lynne Konstantin
"Potato puffs are delicious, like
a scoop of mashed potatoes in a
tasty crust."
— Gail Zimmerman 0
A Different Egg Dish
Each Day Of The Year
PHYLLIS STEINBERG
SPECIAL TO THE JEWISH NEWS
Eggs have been taking a bad wrap
these days with many of us watch-
ing our cholesterol.
But eggs also contain important
proteins and egg white cuisine is
becoming increasingly popular.
Elaine Corn, former food editor
of the Sacramento Bee and award-
winning cookbook author, has
written 365 Ways to Cook Eggs
with special sections on egg white
cuisine and other good taste, no-
nonsense nutritional egg recipes.
Her recipe collection is filled
with eggs prepared in a variety of
ways from deviled, poached,
scrambled, fried, flipped into an
omelet, sandwiched between
bread, layered into a strata,
whipped into a souffle, or baked
into a cake.
Special chapters also include
south-of-the-border breakfast and
brunch ideas like Corn and Chile -
Egg Burritos and Huevos
Rancheros.
Below are tasty egg recipes in-
cluding healthy egg white cuisine
from 365 Ways to Cook Eggs:
LIGHT SALMON
SOUFFLE
Preparation time: 10
minutes
Cooking time: 35 to 40
minutes
3/4 cup plus 2 tablespoons grated
parmesan cheese
3 tablespoons butter
1/4 cup flour
1 1/3 cups warm milk
pinch of cayenne
1/4 teaspoon powdered mustard
1/4 teaspoon pepper
1 (7 ounce) can sockeye salmon,
drained well
6 egg whites
EGG DISHES page 92