In medium saucepan, heat oil
over medium heat. Add onion,
carrots and potato and saute un-
til onion is softened, about 5 min-
utes. Add stock, curry powder
and orange juice concentrate.
Cover. Simmer until vegetables
are tender, 15-20 minutes. Cool
slightly before pouring into
blender jar or processor. Cover
and puree until smooth. Return
to pan, stir in soy milk. Season to
/ -- taste with salt and pepper. Heat
through. If too thick, add a little
vegetable stock or soy milk.
Serves 4.

SPICY TOFU PITA
POCKETS (PAREVE)

Th

1/3 cup olive oil
1/4 cup cider vinegar
1 teaspoon lemon pepper
seasoning
1 teaspoon cumin
1/2 teaspoon salt
4 ounces firm tofu, cut in 112-inch
dice
1 green bell pepper, chopped
1/4 small red onion, chopped
1 medium tomato, chopped
1/2 cup shredded lettuce
2 pita pockets, toasted

In medium bowl, whisk oil,
vinegar, lemon pepper, cumin
and salt. Add tofu and toss to coat
with mixture. Marinate in re-
frigerator 30-60 minutes. In sep-
arate bowl, mix bell pepper,
onion, tomato and lettuce.
To assemble: With slotted
spoon, spoon half the tofu into a
pita pocket. Top with half the
vegetable mixture. Repeat with
remaining ingredients. Makes
2 sandwiches.

VEGETABLE LASAGNA
(DAIRY)
1 tablespoon oil

1 bunch scallions, chopped
2 cups sliced mushrooms
1 (48-ounce) jar meatless
spaghetti sauce
1/2 package (10.5 ounce) firm
silken tofu
1 (10-ounce) package frozen
chopped spinach, thawed and
drained
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon garlic powder
1 teaspoon oregano
8-ounce package lasagna noodles
8-ounce mozzarella cheese,
shredded

Preheat oven to 350. Spray 9
x 13-inch baking pan with non-
stick vegetable spray. Heat oil in
large skillet. Add green onions

and mushrooms and saute over
medium heat until onion is wilt-
ed, 5 minutes. Add spaghetti
sauce and set aside. In medium
bowl, mix tofu, spinach, egg and
seasonings. Pour half the
spaghetti sauce mixture into pre-
pared baking dish. Cover with
half the uncooked noodles, then
the tofu mixture. Repeat with re-
maining noodles and sauce. Cov-
er loosely with aluminum foil and
bake 45 minutes. Remove foil.
Sprinkle with cheese and bake
15 minutes longer. Let stand 15
minutes before serving. Makes
8-10 servings.

STIR-FRIED LEMON
TEMPEH (PAREVE)

1 pound tempeh, cut in 1/4-inch
slices
1/4 cup Dijon-style mustard
1/4 cup applesauce
2 tablespoons honey
3 tablespoons lemon juice
1 teaspoon curry powder
3 tablespoons oil
hot cooked rice or noodles

Cut tempeh into 1-inch cubes.
Place in saucepan and cover with
water. Bring to boil over high
heat. Reduce to simmer and cook
10 minutes. Drain. Set aside. In
small bowl, mix mustard, apple-
sauce, honey, lemon juice and
curry powder. Set aside. In medi-
um skillet, heat oil. Add tempeh
and cook over medium high heat
to brown on all sides. Reduce heat
to low, add sauce and stir to mix.
Heat through. Spoon over hot
cooked rice or noodles. Serves 3-

4.
BARBECUED TEMPEH
(PAREVE)

1 pound tempeh, sliced 114-inch
thick
3 tablespoons oil
2 medium onions, thinly sliced
2 medium tomatoes, coarsely
chopped
1 1/4 cups barbecue sauce
4 kaiser rolls, split and toasted

Place tempeh in saucepan.
Cover with water and bring to
boil. Reduce to simmer and cook
10 minutes. Drain well. Set aside.
In large skillet, heat oil. Add tem-
peh and cook over medium-high
heat to brown on all sides. Add
onions and tomatoes. Cover and
simmer over low heat until
onions are translucent, 5-10 min-
utes. Add barbecue sauce and
heat through. Serve over toasted
rolls. Serves 4. ❑

Publicity Deadlines

The normal deadline for local news and publicity items
is noon Thursday, eight days prior to issue date. The
deadline for out-of-town obituaries is 10 a.m. Tuesday,
three days prior to issue date.

All material must be typewritten, double-spaced, on
81 /2 x 11 paper and include the name and daytime tele-
phone number of sender.

for the bar codes from all Heritage
Kosher for Passover and year 'round products

Heritage Foods, Inc., the
new manufacturer of Passover
Matzo, Gefilte Fish and
Macaroons, wants to help you
and your community support
the temple or institution of
your choice.

And it's so simple. Purchase
and enjoy our delicious,
Heritage Kosher for Passover
products. Afterwards, simply
clip the bar codes off the
packages. For every Heritage
bar code we receive, no later
than 12/31/97, Heritage
Foods will donate 25 to the
institution of your choice.

It's a terrific fundraiser
and a wonderful way to have
you try our exceptional new
products. Just have your

institution or temple collect
the bar codes and send them
to us at:

Heritage Foods, Inc.
773 American Drive
Bensalem, PA
19020

Il la r f- 4GE

Important:
Photocopies of barcodes are unacceptable.
Only actual barcodes may be submitted. Institution letterhead and
photocopy of certificate of tax exemption must accompany bar codes.
Offer ends 12/31/97. Sorry, no exceptions.

ANNOUNCING
Uncle 13uzzy's Annual Children's
Portrait Contest

$39.00
Entry Fee
Includes Deluxe Photo Session
Plus
1-8x10 Custom Portrait

Our Once A Year Special Now Through April 30
An Opportunity to have a creative, unique portrait of your child.

• Choose from a variety of poses.
• Traditional and Contemporary Setting.
• Use of many Props and Backgrounds.
• Bring your Child's own Toys and Props.

Additional prints available at special package prices.

THREE TOP PRIZES AWARDED
$ 100 Gift Certificate

Koochie Koo Children's Store
At The Orchard Mall.

for appointments
(810) 932-1780
29655 W. 14 Mile Rd.

vescrroanArier Farmington Hills