100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

May 15, 1998 - Image 147

Resource type:
Text
Publication:
The Detroit Jewish News, 1998-05-15

Disclaimer: Computer generated plain text may have errors. Read more about this.

vir

OUR 50TH ANNIVERSARY PACKAGE TO ISRAEL ON EL. AL .

Stir in the cheese, salt, Worcester-
shire, and sherry. Stir until cheese is
melted. Add the chopped cooked eggs
and cook for 1 minute. Serve over
spaghetti. Garnish with sliced egg.
Sprinkle with Parmesan cheese. Serves
4. This sauce is great over spinach or
green beans or grilled or baked fish.

FRESH CORN SALAD
1/4 cup rice wine or white wine
vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon sugar
8 ears (about 3 1/2 lbs.) corn on
the cob, husks removed, or 2
pkgs. (16 oz. each) frozen corn
kernels, thawed
4 green onions, chopped
1 red pepper, chopped
1/4 cup chopped fresh cilantro

1198 '1268
'1398
from Los Angeles
from

from JFK
and Newark

.

In bowl, whisk together the vinegar,
oil, sugar and salt. Using a knife, cut
the kernels off cobs and then add
them to the dressing; toss to coat.
Serves 6. This is great over a cold
poached salmon steak.

LAYERED SOUTHWEST
PASTA SALAD
2 cup elbow macaroni — cooked
1/2 teaspoon oil
1/2 teaspoon cumin
1/2 teaspoon salt
15 oz dark red kidney' beans —
drained and washed
2 cup frozen corn — thawed
1/2 cup bell peppers — chopped
1/2 cup onions — chopped
3/4 cup mayonnaise
1/2 cup sour cream
1/2 cup taco sauce
1 cup Durkee Fried Onions

Prepare elbow macaroni according to
package directions. Drain and rinse
under cold water; drain again. Toss
the pasta with the oil, cumin, and
salt.
To make the salad you need a large
bowl. The first layer on the bottom of
the bowl should be the macaroni and
then layer the beans, corn, bell pep-
pers, and onions (in that order). In a
mixing bowl, combine mayonnaise,
sour cream, and taco sauce and mix
well. Spread the sour cream mixture
evenly over top of pasta, sealing to
edge of bowl. Cover tightly with plas-
tic wrap and chill overnight. To serve,
sprinkle the fried onions over the top
of the salad and toss, making sure
that everything is mixed well. Serves
4 to 6.



Miami, Chicago,
Baltimore/
Washington, D.C.

In honor of t s once-in-a-lifetime event, we've packaged a great deal so you can join in the
celebrations. you need to do is purchase the package between-May 7 and May 29, 1998
and travel between July 15 and September 10, 1998 ...and pack your party hat!

ANACO TRAVEL INC.

OK ISRAEL

El tVAI 1741,27

212-481-1212

888-0K ISRAEL

800-ELAL SUN

GIL TRAVEL

800-223-3855

Ideall;urs



it/4

I S RA E L

212-764-8000

No

GAMA Tours, Inc.

-

o

ONE BELONGS HERE MORE THAN YOU ,

800-7 ISRAEL



TRAVELCARE, INC.

718-997-0090

Pkg per person, double occ & must be purch within 72 hours after confirming reservation. Single supplement. $188. Hotel stay is consecutive nights in one hotel. Add nights must be purch in USA prior to departure.
Pkg is non-refundable. Tickets avail on EL AL only & valid 6-45 days in coach class. $50 change penalty per ticket & other restrictions may apply. Applicable taxes not included.

26618 Southfield Road • 2 Blocks South of 1-696 • Lathrup Village • (248) 424-7300

' '

,

,RM,M.M, • ...



Back to Top

© 2025 Regents of the University of Michigan