MVw 1`44,1 fa 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 REMEMBER TO BUCKLE UP FOR SAFETY! Hebrew Memorial Chapel 11111111111111V15 17011•1•11 1111111•111 IIMINIIMM A CPA PON 26640 Greenfield Rd. Oak Park MI 48237 810-543-1622 • Outside MI1-800-736-5033 CJ) U) For your best price, selection and personalized service CINDY 114 SHUMAll 41. ■■■ sales, inc. CHRYSLER motor Jeep. walled lake, mi Plymouth It's A Personal Ad Free For All. Detroit Jewish News is now offering FREE personal ad placement. maple-Voice 4 Quitto" ishsb's1,-4r,coto SCHLUSSEL 40, 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