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[RICAN BULK FOOD

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Reg 1.99 lb • Limit 2 lbs.

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• WHEAT BRAN

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FLORIDA
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ROCK
LOBSTER TAILS

$4.98.b.

$17.95 lb.

JUMBO
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YELLOW FIN
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$10.95 lb.

$7.95.b.

PEOPLE'S
FISH
&
POULTRY
MKT.
377 S. Saginaw St. • Pontiac, MI

11 /20
1998

(248) 334- 1 521

114 Detroit Jewish News

Fax:

Marilyn Madorskys pumpkin soup.

PURE • REGULAR & LARGE

(248) 334-6149

1/4 cup olive oil, plus 2 T more
6 large zucchini, sliced into 1/2-
inch rings
1 large eggplant or 2 smaller
eggplants, peeled and sliced into
1/2-inch rings
3 garlic cloves, chopped
1/2 cup minced yellow onion
2 eggs, beaten
2 T Worcestershire sauce
1 14-ounce can diced tomatoes,
drained
Salt and pepper to taste
1 cup bread crumbs
Preheat oven to 400F. Drizzle two
cookie sheets with 1/4 cup olive oil.
Spread zucchini on one sheet and
eggplant on the other. Bake for 20
minutes until the vegetables are
cooked through. While the vegeta-
bles are baking, heat remaining oil
in a small non-stick skillet and saute
onion and garlic for 5 minutes until
softened and translucent. Let cool
for 2 minutes and place the cooked
onion and garlic in a large bowl.
Add eggs, Worcestershire sauce and
tomatoes and stir well to combine.
Add eggplant, zucchini, drained
tomatoes and salt and pepper to
taste. Pour the mixture into a large
baking dish and sprinkle with bread
crumbs. Bake for 30 minutes until
the vegetables are bubbly and hot.
Serves 8-10.

MARILYN MADORSKY'S
PUMPKIN SOUP
(ADAPTED SLIGHTLY)

This recipe can also be successfully
made with sweet potatoes, carrots or
acorn squash. Just substitute these
etables (cooked) for the pumpkin.
3 T olive or vegetable oil
1 1/2 cups diced carrots
1/2 cup chopped yellow onions
4 garlic cloves, chopped
1/2 t dried thyme
6 cups vegetable or chicken stock c
broth
1 29-ounce can solid pack pumplci
(not pie filling)
2 T dark brown sugar
1/4 t nutmeg
1/4 tground ginger
•
Salt and pepper to taste
In a large pot over medium heat,
combine oil, carrots, onions, garlic
and thyme. Cover and cook, stirrin
occasionally, for 10 minutes. Add
the stock, pumpkin, sugar, nutmcz
and ginger. Bring to a boil, reduce
heat and simmer, partially covered
for 30 minutes, stirring occasionall:
Remove from heat and let cool
slightly. Puree in batches in a
blender or food processor. Season n
taste with salt and pepper. Just
before serving, reheat soup and
adjust seasoning. Serves 8.

MADORSKY HOLIDAY SUGAR
COOKIES (Dairy)
1/3 cup vegetable shortening
1 cup granulated sugar
1 t vanilla extract
1 egg
4 t milk or orange juice

