• Are you battling with your
child over food?
• Is your child sneaking food?
3 c. (packed) grated sharp cheddar
cheese (about 12 ounces)
1 c. sour cream
1 c. finely chopped onion
1 6-ounce can French-fried onions
Preheat oven to 350 degrees.
Combine first 5 ingredients in large
bowl. Transfer to 13x9x2-inch glass
baking dish. Bake until top is slightly
golden, about 1 hour 10 minutes.
Sprinkle with onions. Bake until
golden brown, about 5 minutes.
Serves 12.
BAKED ASPARAGUS AND
YELLOW PEPPER FRITTATA
2 pounds thin asparagus
2 large yellow bell peppers
3 shallots
1 medium zucchini
3 scallions
1 T. unsalted butter
10 large eggs
1/2 c. heavy cream
3 T. chopped fresh flat-leafed pars-
ley leaves
1 1/2 t. salt
1/4 t. freshly ground black pepper
Preheat oven to 350 degrees. and but-
ter a 13x9x2-inch glass baking dish
(3-quart size).
Trim asparagus and diagonally cut
into 1/4-inch-wide slices. Cut bell
peppers into 1/4-inch-wide strips and
mince shallots. Halve zucchini length-
wise and diagonally cur both zucchini
and scallions into thin slices.
Have ready a bowl of ice and cold
water. In a large saucepan of boiling
salted water, blanch asparagus 1
minute and drain in a colander.
Immediately transfer asparagus to ice
water to stop cooking. Drain aspara-
gus well in colander and pat dry.
In a large skillet, cook bell peppers
and shallots in butter over moderately
low heat. Stir occasionally until pep-
pers are softened, about 10 minutes. In
a large bowl, whisk together eggs,
cream, parsley, salt and pepper. Stir in
asparagus, bell pepper mixture, zucchi-
ni and scallions. Pour custard into bak-
ing dish and bake in middle of oven
until golden and set, about 35 min-
utes. Cool frittata on a rack. Frittata
may be made 1 day ahead and chilled,
covered. Bring frittata to room temper-
ature before serving. If desired, loosen
H frittata from edges of pan and slide
onto a platter. Serves 12.
SPICY SMOKED SALMON
CORNCAKES
1/4 c. plus 2 tablespoons yellow
cornmeal
3 T. all-purpose flour
1/4 t. baking soda
1/4 t. salt
1 large egg, beaten lightly
1/4 c. plus 2 tablespoons buttermilk
3 T. cream cheese, softened
1/2 c. fresh corn (cut from 1 ear) or
thawed frozen corn
3 T. finely chopped fresh chives.
9 large peperoncini (pickled Tuscan
peppers), drained, seeded, and
chopped fine (about 1/4 c.)
2 ounces finely chopped smoked
salmon (about 1/3 c.)
2 T. vegetable oil
Sour cream, chopped red onion,
and lemon slices as accompani-
ments if desired
In a small bowl, whisk together corn-
meal, flour, baking soda and salt. In a
bowl, whisk together egg, buttermilk
and cream cheese. Chop half of corn
coarsely and stir into buttermilk mix-
ture with remaining corn, chives,
peperoncini, salmon and cornmeal
mixture until just combined.
In a large non-stick skillet, heat oil
over moderately high heat until hot
but not smoking. Working in batches,
drop batter by 1/4-cup measures into
skillet. Spread batter slightly to form
3 1/2 to 4-inch cakes and cook 2 to
3 minutes on each side, or until gold-
en brown. Transfer corncakes as
cooked to a heatproof platter and
keep warm. Serve corncakes with sour
cream, chopped red onion and lemon
slices. Makes about 6 corncakes.
Recipe can be doubled.
• Is your child gaining too
much weight?
• Do weight problems
run in your family?
CCWM
Center
for Childhood
Weight Management
Let the
professional
staff of
The Center for
Childhood Weight
Management help you
and your child.
For more information about
classes and locations, call:
(248) 661-6625
"Healthy Kids Are Happy Kids"
41111111111=1111=11111111!
ADULTS ONLY
BAR/BAT MITZVAH • FAMILIES
-
ARTICHOKE AND CHERRY
TOMATO TARTS
1 large egg yolk, beaten lightly
1/4 c. sour cream
1 sheet (1/2 pound) thawed frozen
puff pastry, cut into two 4-inch
squares (reserve the rest for
another use)
1 c. quartered, drained marinated
artichoke hearts
10 vine-ripened cherry tomatoes,
halved
1 t. fresh thyme leaves
Preheat oven to 400 degrees and
lightly flour a baking sheet. In a bowl,
whisk together yolk, sour cream, and
salt and pepper to taste. Arrange pas-
try squares on baking sheet. Spoon
one fourth of mixture onto center of
each.
Top mixture with artichokes and
tomatoes. Spoon remaining sour
cream mixture over vegetables and
sprinkle with thyme. Bake tarts in
middle of oven until pastry is golden,
about 12 minutes. This can be dou-
bled or tripled. 111,
DISCOVER__
OUR INCREDIBLE FREE OFFER
FOR YOUR -BAR/BAT MITZVAH CHILD.
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DISCOVER—
THE TOUR NORTH AMERICA IS
RAVING ABOUT. RECIPIENT OF
PRESTIGIOUS AWARDS FROM THE
ISRAEL MINISTRY OF TOURISM
BEN AMI GELLER. ISRAEL TOUR DIRECTOR.
1999/2000 TOUR DATES
JULY 12-26, 1999
JULY 26-AUG. 9, 1999
AUG. 9-23, 1999
AUG. 16-30, 1999
AUG. 23-SEPT. 6, 1999
OCT. 18-NOV. 1, 1999 (ADULTS)
NOV. I-NOV. 15, 1999 (ADULTS)
DEC. 20-JAN. 2, 2000 (14 DAYS)
DEC. 22-JAN. 2, 2000 (12 DAYS)
FEB. 17-28, 2000 (12 DAYS)
APR. 13-27, 2000 (PASSOVER)
MAY 1-15, 2000 (ADULTS)
MAY 15-29, 2000 (ADULTS)
JUNE 5-19, 2000
JUNE 12-26, 2000
JUNE 19-JULY 3, 2000
JUNE 26-JULY 10, 2000 FIRST TIMERS TOUR
JUNE 26-JULY 10, 2000 REVISITORS TOUR
JULY 10-24, 2000
JULY 24-AUG. 7, 2000
— .for information and brochure —
ILENE WALLERSTEIN
Skokie, IL
-800-362-8882
Bill Nagler, M.D.
www.dietresults.com
Appts: (734) 422-8040
Mail Order: (800) 511-9769
16311 Middlebelt, Livonia
Detroit Jewish News
7/23
1999
107