Empire Brings You
MIDEAST page 131
A Great Tasting Kosher
Frank that's
Virtually Fat Free!
ets with falafel and relish and
serve immediately. Serves 4.
TABBOULEH
1 cup fine bulgur
3 cups boiling water
2 stalks (about 2 cups) of
broccoli, separated into florets
and
steamed until crisp-tender
1 small cucumber, peeled,
seeded, and diced
12 cherry tomatoes, halved
6 scallions, chopped
1 small red bell pepper, chopped
1 cup cooked chickpeas, drained,
or canned chickpeas, drained
and rinsed
1/3 cup currants
112 cup chopped parsley
1/2 cup chopped mint
114 cup finely chopped, oil-
packed, sun-dried tomatoes
114 cup capers, drained
1/2 cup fresh lemon juice
112 cup olive oil
1 garlic clove, minced
Salt and black pepper, to taste
2 ounces feta or goat cheese,
crumbled
1/4 cup pine nuts, toasted
Put the bulgur in a sieve and
rinse under cold running water.
Transfer to a large bowl and cover
with the boiling water.
Cover and let stand until the
bulgur has softened, 30 to 40 min-
utes. Drain the bulgiur in a sieve,
pressing lightly to remove excess
liquid. Transfer to a large serv-
ing bowl. Add the broccoli,
cucumbers, cherry tomatoes, scal-
lions, bell pepper, chick peas, cur-
rants, parsley, mint, sun-dried
tomatoes, and capers and toss.
In a small bowl, whisk together
the lemon juice, oil, and garlic.
Pour over the bulgur mixture and
toss to combine. Season with salt
and pepper. Cover and refriger-
ate for at least 1 hour before serv-
ing. Just before serving, sprinkle
with cheese and pine nuts. Left
over tabbouleh may be refriger-
ated, covered, for 2 days. Bring to
room temperature before serving.
Serves 6.
RATATOUILLE
1 medium eggplant, cubed (about
1 pound)
1 teaspoon salt
3 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, chopped
2 medium green bell peppers, cut
into 1-inch squares
2 medium zucchini, scrubbed
and cubed
2 medium tomatoes, chopped
1 tablespoon chopped basil
2 teaspoons chopped parsley
1 teaspoon chopped oregano
Salt and black pepper, to taste
Put the eggplant in a colander,
sprinkle with salt, and toss. Let
stand in the sink for about 10
minutes. In a large heavy
saucepan over medium heat,
warm the oil.
Stir in the garlic and saute un-
til fragrant, 30 seconds. Stir in
the onion and bell peppers and
saute for about 8 minutes, or un-
til the onion is translucent. Rinse
the eggplant under cold running
water and pat dry. Stir it into the
onions. Stir in the zucchini and
tomatoes and bring to a simmer.
Reduce the heat to low and sim-
mer, uncovered, for 20 minutes,
or until the excess liquid has
cooked away. Stir in the basil,
parsley, and oregano and simmer
for 5 minutes.
Season well with salt and pep-
per and serve warm or at room
temperature. Serves 4.
Kitchen note: Ratatouille ben-
efits from standing for a while:
It gives the flavors a chance to
meld. If you have the time, cover
the ratatouille and let it stand for
at least 1 hour at room tempera-
ture or for 4 hours or overnight
in the refrigerator.
PESTO WITH LINGUINE
2 112 cups (loosely packed) basil
leaves
2 garlic cloves
1/3 cup pine nuts or walnuts,
toasted
3/4 cup grated Parmesan cheese
112 cup olive oil
Salt and black pepper to taste
3/4 pound linguine
Place the basil, garlic, pine nuts
and 1/2 cup of the Parmesan in a
food processor and process to
form a paste. Gradually add the
oil. Season to taste with salt and
pepper. Set aside at room tem-
perature.
Bring a large pot of salted wa-
ter to boil over high heat. Add the
linguine and cook, stirring fre-
quently, until al dente, according
to package directions. Drain, re-
serving 2 tablespoons of the pas-
ta cooking water. Transfer the
linguine to a serving bowl and
toss with the reserved pasta cook-
ing water. Add enough of the
pesto to coat well and toss to corn-
bine.
Serve, passing the remaining
Parmesan at the table. Serves
6.
At only a meager 1.5g of fat and
50 skinny calories per delicious,
juicy turkey frank, Empire
gives you all the best:
ow 97% FAT FREE
OLD WORLD GARLIC TASTE
MONEY SAVING COUPON
Tat
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SLI,I
-rxr...s.es,
NETW1.1201.
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A revolutionary
premium quality
product for
today's health
conscious
consumer
from Empire.
On Empire Kosher Premium Low Fat
To the Dealer. One Coupon per purchase. Redeemable ONLY on
Empire Kosher Rat Pack Turkey Franks. For reimbursement of
face value. plus BS for handing, mail to Empire Kosher Poultry,
Inc., klifflintovin, PA 17059. Failure to produce on request
invoices proving purchase of stock to cover coupons may void all
coupons presented. Void if taxed, restricted, prohibited or
presented by other than the retailers of Empire Kosher. Good only
in USA, non-transferable Cash value 1/100 cent. Net valid in
combination with other coupons.
SATCR-41. Serf .117WAFR
AnDEDIOE ON.OR
•
SAVE400
TURKEY FRANKS
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EMPIRE
KOSHER
Manufacturer's Coupon - No Expiration Date
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Web Site: http://www.empirekosher.com e-mail: empire@acsworld.net 1(800) 367-4734
EKPI 1997
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