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. r , Make Your Next Stop "One Stop" JILL DAVIDSON SKLAR STAFF WRITER :SAVE 40 1KEDEM GRAPE JUICE: 50.7 Fl. Oz. ▪ Expires 1-17-97. Limit one coupon per purchase. Not valid with any I other discounts or specials. Coupon must be presented to be hon- ored at time of purchase. 1■1 =NI —J 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. w U) LU "D - LU 1=1 LU H- 0 0 Caffigg I Pa) Gino check out 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