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L [R66E CENTER
29599 Northwestern Hum
Southfield. Michigan
248-356-2464
DR. ZVI LEVRAN
'
• •
Specializing in Adult
and Pediatric Urology
• Bladder Control/Bedwetting
• Urinary Tract Infection
• Undescended Testis
• Hemia/Hydrocele
Marian Professional Pavilion
14555 Levan, Suite 309
Livonia, Michigan 48154
(313) 432-1913
Dr. Leuran is a graduate of Wayne State University
Medical School and completed his residency at
William Beaumont Hospital in Royal Oak. He is
now affiliated with St. Mary Hospital-Livonia.
ZVI LEVRAN, M.D., P.C.
Pedicure Specials
by Jackie
$24 Mondays Only
11/14
1997
60
Annabel Cohen
AppleTree Staff Writer
othing makes you feel as
warm and toasty as hot
soup.
And soup is perhaps the easiest of
foods to make; just be sure to use
fresh ingredients and season to taste.
Avgolemono (Lemon Rice .
Soup)
For variation, use pasta, such as
orzo or tiny stars instead of the rice.
Make this soup as lemony — or not
— as you like.
4 cups chicken broth, homemade
or canned
2 Tbsp. cornstarch dissolved in
1/4 cup water
1/2 cup cooked white rice
2 eggs
Juice of one or more lemons
Ground black pepper to taste
In medium saucepan over medi-
um-high heat, bring chicken broth to
a boil. Reduce heat, stir in corn-
starch/water mixture and cook, stir-
ring, until the broth becomes clear
again and the soup is slightly thick-
er.
Add rice and cook 3-4 minutes
more until soup is very hot. Keep
soup hot, but not boiling, until ready
to serve (not too long or the soup
will evaporate).
Just before serving, beat the eggs
in a bowl with a fork. Add the
lemon juice to the eggs. Pour a cup-
ful of the chicken broth into the
egg/lemon mixture. Pour this back
into the simmering soup and stir until
combined. Do not let the soup boil
after the egg has been added or the
high heat will scramble the eggs.
Season with black pepper (and a
little salt if needed). Makes 4 serv-
ings.
Creamy Vegetarian
Vegetable Soup
This is a fat-free soup even veg-
etable soup haters love! Serve in a
mug and you won't even need a
spoon.
1 cup chopped onion
1/4 cup plus 6 cups water
2 large carrots, cut into thin slices
1 large potato, peeled and cut into
1-inch cubes
1-2 zucchini, unpeeled cut into
chunks
2 Tbsp. tomato paste
Solt and pepper to taste
Place 1/4 cup water in a large
saucepan over medium-high heat.
Add onions and cook, stirring con-
stantly, until water evaporates and
onions are softened. Add remaining
6 cups of water, carrots, potatoes,
zucchini, tomato paste, salt and pep-
per. Bring soup to a boil, reduce
heat, cover and simmer for 45 min-
utes until vegetables are very soft (if
they're not soft enough, the soup will
not be smooth when it's pureed).
Remove from the heat and let cool for
about 15 minutes before pureeing.
Pour soup in the pitcher of a blender
or the bowl of a food processor fitted
with a steel blade and puree until
smooth. Adjust seasoning and reheat.
Serve hot or at room temperature.
Really Easy Tomato and
Spinach Soup
Better than canned. Much. Really
fresh tasting and so colorful.
4 Tbsp. (half a stick) butter or mar-
garine
1 cup chopped onions
4 cups chicken broth or water
20 oz. canned, diced tomatoes
(not drained)
1 tsp. sugar
1 10-ounce package of frozen
chopped spinach, thawed
Salt and pepper to taste
Place large saucepan over medium-
- high heat. Add butter and stir to melt.
Add onions and saute until softened.
Add chicken broth, tomatoes and
sugar.
Bring soup to a boil, reduce heat
and simmer for 30 minutes. Add
spinach, salt and pepper stir and
cook for 10 minutes more. Adjust
seasonings to taste and serve hot.
Makes 6-8 servings.
Soup Mandlen
Mandlen is the Yiddish word for
"nuts." These little puffs of dough are
either baked or fried. The fried ver-
sion is much easier to make and less
caloric. These store well for up to a
month in a tightly covered container.
You can double this recipe for more
mandlen.
1 large egg
2 tsp. vegetable oil
Pinch of salt
1/2 tsp. baking powder
3/4 cup flour
Preheat oven to 350 degrees.
Place egg and oil in a medium bowl.
Beat with a fork until well mixed. Add
salt, baking powder and flour. Mix _
-
well (the dough will be sticky).
Remove dough to a floured surface
and roll the dough in the flour to
coat. Cut the dough into four pieces.
Make a rope out of one of the sec-
tions and cut it into 12 small pieces.
Place pieces on a greased cookie
sheet. Repeat with remaining dough.
Bake for about 20 minutes until the'
mandlen are browned and hard to
the touch. Let cool completely on the
cookie sheet and store in an airtight
container until ready to use. Float
these in any soup. Makes 4 dozen
mandlen.
❑