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AT A BETTER PRICE

over medium heat, about 4 inches
from the hear source, turning as
necessary, until just cooked
through, 6 to 7 minutes, per side,
or broil or cook it in the grill pan,
about 3 minutes per side.
Toss the lettuce leaves with the oil
and divide among 4 plates. Cover
with the chicken and top with the
salsa. Garnish with the mint and
serve. Serves 4.

JEWEL KOSHER CATERERS

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Specializing In:

• Weddings • Bar/Bat Mitzvahs
•Anniversaries • Showers • Confirmations
• House Parties • Garden Parties • Etc.

We Cater At Most Synagogues, Temples, Hotels
And The Hall Of Your Choice
PHILLIP TEWEL, Food and Beverage Director

SUMMER CORN AND
CUCUMBER SALAD (From the
Empire Kosher Chicken Cookbook)

(248) 661-4050

4 ears fresh corn
2 cucumbers, peeled, halved, and
seeded
1/2 Vidalia or other sweet onion,
sliced paper-thin
2 to 3 T. distilled white vinegar
1 T. canola or other vegetable oil
1 T. coarse-grain mustard
Salt and fresh ground pepper
12 fresh basil leaves

Slice the kernels off the cob and
place in 2 large bowl.
Slice the cucumbers thinly on the
diagonal, creating "crescent moons."
Add to the corn along with the onion
and toss.
In a small bowl, whisk together the
vinegar, oil, and mustard. Season to
taste with the salt and pepper. Pour
the dressing over the vegetables and
toss. Just before serving, snip the basil
leaves to make irregular pieces and
add to the salad. Mix lightly and
serve. Serves 4 to six.

MARINATED CHOPPED
VEGETABLE SALAD
(From Annabel Cohen)

8 ounces fresh mushroom caps and
stems, diced
1 cup frozen peas, defrosted
1 cup carrots, peeled and diced and
cooked
1 cup diced celery
1 zucchini, unpeeled, diced
1 cup fresh chopped parsley
1/2 cup Balsamic vinegar
1/4 cup extra virgin olive oil
Kosher salt and pepper to taste

or (248) 968-1200

Under supervision of
-- The Council of Orthodox Rabbis

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For
Locations
Near You
(313)
537-8050

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Combine all ingredients in a large
bowl, toss well and chill until ready
to use. Serves 6-8.

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Detroit Jewish News

5/28
1999

S27