Look what we've
done to Side Dishes!

m

AMERICAN FAVORITES page 128

Manischewitz •

• -"

,,

VEGETABLE

TOMS

97 I 1.-AJF7

-)

entt

M

P.,:n.tr2

PI LA
N.4 X

glg

•

'nett

1

PILAF

PILAF
ryi x

MI X

with marinade. (or place chicken
in a shallow pan and cover with
plastic wrap.) Refrigerate
overnight. Turn wings several
times in marinade.
2. Preheat oven to 375. Line
a baking pan with aluminum foil.
Coat a cooking rack with nonstick
cooking spray and place it in bak-
ing pan-
3. Drain chicken, pouring
marinade into a medium, heavy
saucepan. Arrange wings on
rack. Place marinade in pan over
high heat and cook until it has
reduced by half, 5 to 7 minutes or
more. Brush wings generously on
all sides with reduced marinade.
4. Bake for 30 minutes. Turn
wings and bake for 15 minutes
more. Then brush wings lightly
with remaining 1 tablespoon hon-
ey and bake for 5 minutes more.
5. Remove and arrange on a
serving plate. Garnish with clus-
ters of green onions.
Serves 8 to 10.

1 tablespoon chopped fresh flat-
leaf parsley
1 1/2 teaspoons chopped fresh
rosemary or 1/2 teaspoons
dried
1/4 teaspoon salt, plus more if
needed
1/4 teaspoon freshly ground
black pepper plus more if
needed
Several flat-leaf parsley and/or
rosemary sprigs for garnish

1. Preheat oven to 400. Remove
loose paper From garlic head and
cut and discard a thin slice of top
(pointed end), exposing cloves.
Place garlic head, cut side up, in
a small ramekin and drizzle with
1 1/2 tablespoons oil. Cover tight-
ly with a double thickness of alu-
minum foil. Roast for 30 minutes,
remove foil and roast for 15 to 20
minute more. Garlic should be
golden brown and tender when
pierced with a knife. Remove and
cool.
2. While garlic is roasting, pre-
pare stuffing. Twist off stems and

ROQUEFORT STUFFED
BAKED TOMATOES

.............

We've made them so good, they're the main attraction;

Made with love,
Oup Naiti:cdeullek Famf

Need to get
away from it
all with a
great vacation?

THE DETRO

After

130

r

MANUFACTURERS COUPON

EXPIRES 9/15/97

SAVE 35t

On Manischewitz Side Dishes
(any variety) Pilaf Mixes, Noodle
Pudding Mix,Vegetable Kishka Mix and
Mini Potato Knish Mix

RETAILER: The EL Manischewitz
Company. LLC will reimburse
you for the lace value of this
coupon plus 8c handling provid-
ed you and the consumer have
complied with the otter terms
Coupons not properly redeemed
will be void and held.
Reproduction of this coupon is
expressly prohibited. (ANY
OTHER USE CONSTITUTES
FRAUD.) Mail to, The S.
Manischewitz Company. LLC.
CMS Dept #72700, 1 Fawcett
Drive. Del Rio, TX 78840. Cash
value 11100 of a cent. LIMIT
ONE COUPON PER PRODUCT
PURCHASED.

S2 9 2. 0,. 00 L22.

When it comes to side dishes, Manischewitz never
takes a backseat. Our pilaf mixes — in exciting Rice,
Wheat, Lentil and Spanish flavors go great with any
main meal. Or if you love to noodle, (and who doesn't)
our quick Pasta & Sauce Mixes and our Noodle Pudding
Mix with that Old World taste will bring you rave
reviews and countless encores. And, for two new
easy-to-prepare dishes, we came up with a delicious
Vegetable Kishka and a low fat Mini-Potato Knish
Mix. What more can we say...Man-O-Manischewitz.
What a wonderful way to enjoy side dishes. So good,
they're the main attraction!

Before

Check out the

MD LEIN
lam DIAICTOH

in our
Classified Section

3 medium-sized ripe tomatoes
(each about 8 ounces)
6 ounces Roquefort cheese
21/2 cups fresh bread cubes
(preferably 1/2-inch cubes cut
from good-quality French bread)
1/2 teaspoon freshly ground
black pepper
6 teaspoons chopped fresh chives
or flat-leaf parsley

Ln

Ln

1. Clean and dry tomatoes; cut
out stems. Cut tomatoes in half
horizontally and scoop out and
discard seeds and pulp from each
half.
2. Crumble Roquefort cheese
into 112-inch pieces and place in
a mixing bowl. Add bread cubes
and pepper and mix well.
3. Fill each tomato half with
some filling, pressing lightly with
your hands to pack stuffing se-
curely. Tomato halves should be
slightly mounted with filling. (If
you are not baking them imme-
diately, place on a baking sheet,
cover loosely with plastic wrap
and refrigerate for up to 3 to 4
hours.)
4. When ready to bake,
arrange a rack at center position
and preheat oven to 350. Spray
tops of tomatoes lightly with non-
stick cooking spray. Bake until
cheese is melted and tomatoes
are hot, 12 to 15 minutes. Re-
move from oven and garnish each
half with chives or parsley. Serve
warm.
Serves 6.

MUSHROOMS STUFFED
WITH ROASTED GARLIC
AND ROSEMARY

1 whole medium-sized garlic
head
3 tablespoons plus 1 teaspoon
olive oil (divided)
16 mushrooms (1/2 to 3/4 pound),
about 1 to 3/4-2 inches in
diameter, cleaned
1 teaspoon unsalted butter
3/4 cup fresh finely ground
sourdough bread crumbs

scoop out mushrooms with a
small spoon. Finely chop stems.
Heat butter with 1 teaspoon oil
in a medium, heavy skillet over
medium-high heat. When hot,
add chopped mushroom stems
and cook, stirring for 3 minutes.
Add bread crumbs and stir con-
stantly, cooking until lightly
toasted, 3 to 4 minutes. Remove
from heat and stir in chopped
parsley, chopped rosemary, 1/4
teaspoon salt and 1/4 teaspoon
pepper. Set aside.
3. Separate roasted garlic into
cloves and peel; reserve oil. Us-
ing a fork, finely mash enough
garlic in a bowl to measure 1 1/2
tablespoons. Save any extra gar-
lic for another use; it is delicious
spread on toasted French bread
slices. Mix in reserved oil. Stir
garlic mixture into chopped-
mushroom mixture. Season with
salt and pepper.
4. Line a large baking sheet
with foil. Spray with nonstick
spray. Brush mushroom caps
with remaining 11/2 tablespoons
oil. Place caps, hollowed sides up,
on sheet and lightly salt them.
Spoon stuffing into mushrooms,
mounding it in center. (Mush-
rooms can be prepared up to this
point 1 day ahead. Cover and re-
frigerate.) Bring to room tem-
perature 15 minutes before
baking.
5. Preheat oven to 375. Bake
mushrooms, uncovered, until ten-
der about 20 minutes. Arrange
on a platter and garnish with
parsley and/or rosemary sprigs.
Makes 16.

K