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Vegetarian Staple
For Tasty Sating
Low fat, delicious,
convenient...
Two exciting new
products from Empire
Kosher Poultry are now
available in your grocer's
freezer case.
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
J
Enjoy a complete meal for two adults in less than 12 minutes.
or pop an all white meat turkey roast straight from the
freezer into the oven for a hearty, healthy main course.
.. "mum
Clip the coupons below with our compliments and save big
on your choice of one of Empire's Express Meals or a
Turkey Pan Roast with Sweet and Sour Sauce.
SAVE $100 I
On Empire Express Meals
or Turkey Pan Roast
0
To the Dealer: One Coupon per purchase. Redeemable ONLY on
&noire Kosher Express Meis or Turkey Pan RoasL For reimburse
met of face value, plus fit for handing, mail to Empire Kosher
Poultry, be, Miffin- town, PA 17059. Failure to produce an request
invokes proving purchase of stock to cover
coupons may void all carpals presented.
Void if taxed, restricted, prohibited a pre-
sented by ether than the retailers of Empire
I; ()SHER Kosher. Good only in USA, non -trans-
ferable. Cash value 1/100 cent. Not valid in
combination wffli other coupons.
CV
Lo
MANUFACTURER'S COUPON • EXPIRES OCTOBER 30th, 1991
EKPI 1997
$100
On Empire Express Meals
or Turkey Pan Roast
To the Dealer: One Coupon pa purchase. Redeemable ONLY on
Empire Kosher Express Meals or Tufty Pan Roast. Fa reimburse
ment of face value, plus 84 for handing, mat to Enpire Kosher
Poultry Inc, Mifflin-town PA 17059. Fadure to produce an request
invoices proving purchase of stock to cover
coupons may void at coupons presented.
Void if taxed, restricted, prohibited or pre-
sented by other than the retailers of Empire
KOSHER Kosher. Good only in USA, non -trans-
ferable. Cash value 1/100 cent. Not vad in
combination wth other coupons.
MANUFACTURERS COUPON • WIRES OCTOBER 30 6,1991
SEMOLINA FRESCA
Web Site: http://www.empire kosher.com e-mail: empire@acsworld.net 1(800) 367.4734
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SCHLUSSEL
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O
EMPIRE
EMPIRE
Cl
ust a few years ago, the word
vegetarian conjured up ex-
aggerated images of health
fanatics living on spartan di-
ets of nuts, grains and seeds.
But the world has changed. To-
day, menus found everywhere
proudly proclaim that vegetarian
specialties are served and even
the most devoted meat lovers are
likely to order them.
One of the most tasty and in-
teresting grains to cook with is
couscous. This tiny form of dried
semolina pasta, originating in
North Africa, is commonly
steamed or soaked in boiling wa-
ter or stock. It is often served as a
side dish or as a foundation for
stews and salads.
Couscous is the quickest to
cook, and among the tastiest of
grains. The best way to make
couscous is to pour 1 cup boiling
water over 1 cup of couscous in a
deep pot with 1 tablespoon butter
and 1/2 teaspoon salt (or to taste).
Cover the pot tightly for 5 min-
utes, then use a fork to fluff up the
small grains. If you don't fluff it
up after 5 minutes, it will congeal
irreparably into a solid mass.
Eagle
To place a free ad, call
1.800.881.8290
You must be 18 or older.
11/2 tablespoons extra-virgin
olive oil
2/3 cup coarsely grated carrot
2/3 cup coarsely grated zucchini
1 tablespoon red wine vinegar
11/2 tablespoons butter
2 cups boiling water
1 teaspoon salt
2 cups couscous
1 ripe tomato, finely chopped
1/4 cup minced Italian parsley -
1/3 cup pitted and finely chopped
Kalamata olives (optional)
2 tablespoons extra-virgin olive
oil
1 tablespoon ume plum vinegar
Heat the olive oil in a large, heavy
skillet, and when it's hot, saute
the carrot and zucchini for one
minute. While over the heat, add
the vinegar, butter, boiling water
and salt. When the butter has
melted, turn off the heat. Mix well
and add the couscous. Press the
couscous down into the liquid and
cover the pan tightly for 5 min-
utes.
Fluff the couscous with a large
fork and toss in the tomato, pars-
ley and olives, reserving a bit of
each to garnish the top.
Drizzle with the remaining
olive oil and ume plum vinegar;
toss lightly. Garnish and serve
hot.
Yield: 6 servings
COUSCOUS SALAD WITH
CUCUMBER, PEPPERS
AND TOMATOES
1 cup water
1 cup couscous
1/2 teaspoon salt, plus salt to taste
2 green bell peppers
1/2 pound cherry tomatoes,
halved
1 cucumber, peeled, halved
lengthwise, seeded and cut into
112
inch dice
1 small fresh red or green
jalapeno or serrano chili
pepper,
seeded and minced
1/3 cup chopped fresh cilantro
(fresh coriander)
6 tablespoons extra-virgin olive
oil
5 tablespoons fresh lemon juice
1 1/2 teaspoons ground cumin
1/2 teaspoon paprika
3 cloves garlic, minced
freshly ground pepper
Preheat a broiler (griller). In a
saucepan, bring the water to a
boil. Remove from the heat and
add the couscous and the 1/2 tea-
spoon salt. Stir well, cover and
let stand for 10 minutes.
Uncover and transfer the cous-
cous to a large, shallow baking
dish, fluffing with a fork and
spreading it evenly. Let cool com-
pletely.
Cut the bell peppers in half
lengthwise and remove the
stems, seeds and ribs. Place the
cut sides down on a baking sheet.
Broil (grill) until the skins black-
en and blister. Remove the bak-
ing sheet from the broiler, drape
the peppers loosely with alu-
minum foil and let cool for 10
minutes. Using your fingers or a
small knife, remove the pepper
skins. Cut the peppers into 1/2
inch squares.
Transfer the couscous to a
large bowl. Scatter the bell pep-
pers, tomatoes, cucumber, chili
pepper and cilantro over the top.
In a small bowl, whisk to-
gether the olive oil, lemon juice,
cumin, paprika and garlic. Sea-
son to taste with salt and pepper.
Add to the couscous and toss
together well. Before serving,
taste and adjust the seasoning,
if necessary.
Serves 6.
COUSCOUS WITH
GREENS
1/2 pound dill and fennel (anise)
leaves
1/2 pound parsley
Handful of celery leaves
Handful of carrot tops
1/2 pound scallions and leeks
1/2 cup olive oil
1 cup chopped onion
3 tablespoons tomato paste
2 tablespoons crushed garlic
2 teaspoons sweet paprika
2 teaspoons salt, or more to taste
2 teaspoons ground coriander
1 teaspoon ground caraway
1 1/2 to 2 teaspoons dried red
pepper flakes
VEGETARIAN STAPLE page 116