All Passover Products
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Also, come check out all of our in-
store specials.
We'll be full-stocked and ready to
roll Friday, May 9.
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Cook With Fruit
in our new For Varied Taste Treats
Entertainment
Section!
Call
The Sales
Department
(810)354-7123
Ext. 209
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
warmed platter and dust
with confectioner's sugar
and cinnamon. Serve hot.
Serves 6.
MANGOES WITH
STICKY RICE
Under supervision of Vaad Harabonim Orthodox Council of Greater Detroit.
25040 Southfield Road
NE Corner of 10 Mile and Southfield
Southfield, Michigan 48075
(810) 569-5000
Fax (810) 569-5801
11111111MIIM
WHEN RIDING A BIKE...
IIELTIETS ARE
A NECESSITY!
T
THE JEWISH NEWS
You're never too old
to quit blowing smoke.
FRIED BANANA
FRITTERS
i•—e--)
Hebrew Memorial Chapel
immuor * v■
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INIMINI
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POP
71,
26640 Greenfield Rd. Oak Park MI 48237
810-543-1622 • Outside M1]-800-736-5033
19M
STATE FARM INSURANCE
MARILYNJ. GOLD-AGENCY
"I believe in personalized service"
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• HOME • COMMERCIAL
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WE'RE FIGHTING FOR YOUR LIFE
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mat
Sugar Tree Plaza • Just North of Maple
West Bloomfield
Jib
EVERYTHING JUDAICA
810.353-1400
26561 W. 12 Mile Road, Suite 203, Southfield, MI 48034
FOR THE JEWISH HOME
(810) 932-3377
DEAR OM DAD...
THE DET RO
He was the only person in the worklwho could actuallymake sense of the dreaded math homework. He was the
guy who never minded pitching you baseball after baseball after baseball, when you missed 90 parent of the
time. He was the kind of person who hugged you in the middle of the night after you woke from a nightmare.
134
11-EJEWISH NEWS is looking for great photos and memories of you and your dad for our upcoming
Father's Day issue. %laza submissions should be typed and double-spaced and may be mailed or faxed. Please
limit to one page.
Photos may be black and white or cola; but must be clear. Please indude a self-addressed stamped envelope
if you would like your photo returned. Send to:
Dear Old Dad • The Jewith News • 27676 Franklin .Road • Sotairfielth MI 48034
Fax- (810)354-6069
Submissions will be acared thrmigh May 21, NO PHONE CALLS
here are so many beautiful
bananas in the grocery
stores these days and look-
ing at them made me
search for recipes using season-
al fruits. I located a wonderful
recipe for Fried Banana Fritters
in Far East Cafe: The Best of Ca-
sual Asian Cooking by Joyce Jue
from the Casual Cuisines of the
World series published by Sun-
set Books.
Below is the recipe for the frit-
ters and some recipes using oth-
er seasonal fruits.
Cold Fur Storage
Spring Prepaid Special: $27
In Downtown Birmingham
(810) 642-1690
6 small half-ripe bananas
Batter
1/2 cup (2 1/2 ounces) all-purpose
(plain) flour
2 tablespoons cornstarch
(cornflour)
1/4 cup (2 ounces) granulated
sugar
1/4 teaspoon salt
1/2 cup (4 ounces) water
Vegetable oil for deep-frying
Confectioner's (icing) sugar
Ground cinnamon
Peel the bananas and cut cross-
wise into 3-inch lengths. Set
aside.
To make the batter: In a bowl,
sift together the flour, corn-
starch, granulated sugar and
salt. Gradually add the water,
stirring constantly until the bat-
ter is smooth and thick enough
to lightly coat the back of a
spoon. Set aside.
Preheat a wok or deep
saucepan over medium-high
heat. Pour in oil to a depth of 1
1/2 inches and heat to 375 de-
grees on a deep frying ther-
mometer. Add the bananas to
the batter using long chopsticks
or tongs. Lift out the banana
pieces one at a time, allowing the
excess batter to drip off into the
bowl, and carefully lower into the
hot oil.
Do not crowd the pan; the fruit
must float freely. Deep-fry, turn-
ing often, until golden brown,
about 2 minutes. Transfer to pa-
per towels to drain. Repeat with
the remaining banana pieces.
Arrange the bananas on a
2 cups (14 ounces)
glutinous rice
2 1/4 cups (18 ounces)
water
1 1/4 cups (10 ounces)
coconut cream
2/3 cup (5 ounces) sugar
1/2 teaspoon salt
Banana leaves, rinsed and
patted dry (optional)
2 mangoes, peeled, pitted and
thickly sliced, chilled
Toasted, unsweetened, shredded
dried coconut or chopped
dry-roasted peanuts for garnish.
Rinse the rice thoroughly with
water until the rinse water runs
clear. Drain. Place the rice in a
saucepan and add the 21/4 cups
(18 ounces) water. Let soak for a
least 2 hours or as long as
overnight.
Bring the rice to a boil over high
heat. Stir to loosen the grains from
the bottom of the pan. Continue
to boil until all the water on the
surface is absorbed, 3-5 minutes.
Cover, reduce the heat to low and
simmer for 20 minutes. Remove
from the heat and let the rice
stand, covered for at least 10 min-
utes or up to 40 minutes before
stirring. The rice should be
plumped, tender and sticky.
Transfer to a large bowl and
set aside.
In a saucepan, combine the co-
conut cream, sugar and salt and
bring to a boil over high heat.
Boil, stirring constantly, until re-
duced to a thick cream, about 5
minutes. Pour the coconut cream
over the rice and gently blend to-
gether.
To serve, line each individual
dessert plate with a banana leaf,
if desired. Mound about 3/4 cup
(4 ounces) of the sticky rice on
each leaf. Arrange mango slices
around the mounds. Sprinkle
with toasted coconut or peanuts
and serve. Serves 8.
COCONUT CUSTARD IN
A PUMPKIN SHELL
1 small pumpkin or 2 acorn
squash, about 1 1/2 pounds
each
6 eggs
3/4 cup (6 ounces) firmly packed
brown sugar
1/4 teaspoon salt
1 1/4 cups (10 ounces) coconut
milk
Boiling water, as needed
Cut off a slice 1 inch thick from
the stem end of the pumpkin or
ennv WITH FRIIIT
nano 136