Food

TASTE OF LONDON

from page 148

These sale prices effective Jan. 20 thru 26, 1998

89
ROASTING SI

EMPIRE
KOSHER

CHICKENS

LB.

EMPIRE
KOSHER

999

CHICKEN
BREAST

LB.

JUICY
FLORIDA

CERTIFIED
ORGANIC

GRAPEFRUIT
25E 0 A.

BROCCOLI

BUNCH

JONA
GOLD

JUMBO
SPANISH

APPLES

ONIONS

89,°B.

49LB.

kathryn scott's
semi-annual
clearance *

50%-75%

OFF!

cumin. Process until thoroughly
blended. Add enough water to make a
smooth creamy consistency. Season to
taste with pepper. Use in dishes such
as Foul Medames (above), as an
accompaniment to meat dishes or as a
vegetable dip. Makes about 3/4 cup.
Note: Tahini paste tends to separate
during storing. Mix well before use.

BANG-BANG CHICKEN (MEAT)
2 (about 3/4 pound) skinless,
boneless, chicken breasts
1 teaspoon chicken bouillon
granules or 1 chicken bouillon
cube
Boiling water
2 bay leaves
3-4 peppercorns
1 (10-ounce) package frozen snow
peas, thawed
1 teaspoon chili powder
tiny pinch cayenne pepper
(optional)
1/4 to 1/3 cup peanut sauce
1 tablespoon roasted sesame seeds

Place chicken in a heavy skillet. Pour
enough boiling water over to almost
cover the chicken. Add bouillon gran-
ules or bouillon cube, bay leaves and
peppercorns. Stir to dissolve the bouil-
lon cube. Cover and simmer for 10
minutes or until chicken is cooked
through (opaque when pierced with a
knife through thickest part).
Cool slightly until chicken can be
handled. Pour off liquids to save or
freeze for later soup making. Remove
chicken from skillet and slice 1/4-inch
thick. Return to skillet. Add snow
peas, chili powder, cayenne pepper
(optional) and enough peanut sauce to
moisten. Heat through. Serve sprin-
kled with sesame seeds. Serves 3-4 as a
main course.

•All Sanyo & Drizzle Coats

1/2-inch chunks
2 green onions, sliced about 1/2
inch thick
1/4 cup chopped walnuts
1/2 cup parsley, coarsely snipped
Salt and pepper to taste

In a medium serving bowl, mix salad
dressing with the lemon juice and
grated rind. Add cucumber, tomatoes,
onions, walnuts and parsley. Stir to
mix. Season to taste with salt and pep-
per. Serve chilled or at room tempera-
ture. Serves 4-6.

RUM BALLS (PAREVE)
2 cups pareve vanilla wafer crumbs
3 tablespoons cocoa
1 cup finely ground almonds
1 1/2 cups confectioners sugar
2 tablespoons corn syrup
1/3 to 1/2 cup rum
36-40 pieces slivered almonds

In a bowl, mix vanilla wafer crumbs, 2
tablespoons cocoa, ground almonds
and 1 cup confectioners sugar. Add
the corn syrup and enough rum to
make a mixture stiff enough to shape
into balls. Roll into 1-inch balls. Set
aside.
In a shallow dish, mix remaining 1
tablespoon cocoa and 1/2 cup confec-
tioners sugar. Roll rum balls in mix-
ture to coat completely. Insert a sliv-
ered almond in each.
Store in a tightly covered container
at room temperature for up to 3 weeks
or in freezer. Makes 36-40.

❑

AU L eather

C oats "
And rew Marc

8

40% OF

`

Siena

F

•All Dresses, Suits and
Special Occasion

•All Bill Burns, Louben &
David Brooks

Publicity Deadlines

•And More...

kathryn scott

fine apparel for women

148 Pierce Street, Birmingham • 248-642-3064

Call The Sales Department
(248) 354-7123 Ext. 209

1/23
1998

150

DWISOZT
=WIWI MINIS

Advertise in our Entertainment Section!

QIN

CHUNKY ISRAELI SALAD WITH
WALNUTS (PAREVE)
1/4 cup olive oil vinaigrette dressing
Juice and grated rind of 1 lemon
1 medium cucumber, unpeeled and
cut coarsely in 1/2-inch chunks
2 medium tomatoes, coarsely cut in

The normal deadline for local
news and publicity items is noon
Thursday, eight days prior to issue__
date. The deadline for out-of-town
obituaries is 10 a.m. Tuesday, three
days prior to issue date.
All material must be typewritten,
double-spaced, on 8 1/2 x 11 paper
and include the name and daytime
telephone number of sender.

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