POTATO CHIPS page 131
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Cook in a double boiler, stirring
constantly until the mixture
thickens. Add the butter, stir
well, add the cream cheese and
stir well. Keep stirring until the
mixture is smooth. Add the
Tabasco sauce, onion and pep-
pers. Season to taste. Pour into
serving bowl and refrigerate.
Cool 3 to 4 hours before serving.
POTATO CHIP LASAGNA
Tomato sauce:
2 tablespoons oil
4 to 5 large cans white tuna,
drained
2 cups chopped onion
1/2 teaspoon black pepper
1 teaspoon salt
2 cloves garlic, minced
2 #2 cans crushed tomatoes
4 6-ounce cans tomato sauce
3 teaspoons basil
1 teaspoon oregano
1 whole bay leaf
other ingredients:
12 ounces slightly crushed potato
chips
12 ounces slightly crushed corn
chips
2 pounds shredded mozzarella
cheese
6 ounces monterey jack cheese
2 pounds small curd cottage
cheese
paprika
parsley
In a large skillet heat the oil and
saute the onion, garlic, tomatoes,
tomato sauce and seasonings.
Add the tuna and simmer on low
for 15 minutes.
In a separate bowl mix the
potato chips and corn chips to-
gether. Set them aside.
In a large bowl combine the
mozzarella cheese and cottage
cheese together. Set it aside.
Grease a large lasagna pan.
Place ingredients in the pan in
the following order. 1/3 of the
tomato sauce on the bottom.
Then sprinkle 112 of the potato
chip/corn chip mixture on next.
Place 1/2 the cottage cheese/moz-
zarella mixture on top of the chip
layer. Repeat these layers. Place
the last 1/3 of the tomato sauce
on the top. Sprinkle the top with
the monterey jack cheese. Bake
at 350 for 45 to 55 minutes. Gar-
nish the top with paprika and
parsley. Serves 12.
POTATO CHIP SNAPPER
2 cups crushed potato chips
1 3-pound snapper
1 cup chopped onions
1 teaspoon chopped garlic
1/2 cup olive oil
2 112 cups crushed tomatoes
1 cup diced celery
1/2 cup white raisins
1/2 cup chopped parsley
1 teaspoon salt
V4 teaspoon pepper
1 cup white wine
1/2 cup lemon juice
1 teaspoon oregano
1 thinly sliced lemon
Preheat oven to 350. Grease a
large 3-quart baking dish. Sprin-
kle 1 cup of crushed potato chips
on the bottom of the baking dish.
Place the fish on top and set it
aside.
In a large skillet heat the oil
and saute the onions and garlic.
When the onion is slightly gold-
en add the tomatoes, celery: /
raisins, parsley and salt and"
pepper. Cook 1 minute, stirring
constantly. Remove the veg-
etable mixture from the heat
and pour it AROUND the fish,
NOT OVER IT. Sprinkle the re-
maining chips over the vegetable
mixture. In a small bowl com-
bine the wine and lemon juice.
Pour it OVER the fish. Sprinkle
the oregano over the fish and_/
arrange the lemon slices around
the sides of the fish. Bake, un-
covered, for approx 45 minutes.
Serves 5 to 6.
-
POTATO CHIP
BROWNIES
2J3 cup sifted flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter or shortening
2 squares unsweetened
chocolate
2 eggs, well beaten
1 cup sugar
1 teaspoon vanilla
3/4 cup crushed potato chips
Preheat oven to 350. Combine
the flour, baking powder and salt.
Sift them together. Set the flour
mixture aside.
Melt the shortening and choco-
late together. Set aside to cool
slightly. Beat eggs well until they
are a light yellow and form a rib-
bon when falling from the spoon
(beat approx. 4 minutes) Add the
sugar during the last minute or
so of the beating. After the eggs
and sugar have been combined
gradually fold in the chocolate
mixture and then add the vanilc:\
la. Blend gently. Add the flour
mixture. Fold gently. Add
crushed potato chips and fold
gently.
Grease an 8 x 8 baking pan.
Pour mixture into pan and bake
for 30 to 35 minutes. While the
brownie is still warm cut into
squares. Makes 12 to 16 brown-
ies.
MAGIC POTATO CHIP
COOKIES
1 1/3 cup sweetened condensed
milk
2 cups shredded coconut
1/2 cup peanut butter
1 cup finely crushed potato chips
Preheat oven to 375. In a large
bowl mix the sweetened con-
densed milk and peanut butter.
Add the coconut and potato chips.(
Mix well. Drop the mixture by
heaping spoonful onto a greased
baking pan. Bake approx 15
minutes.