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READING WRITING SPELLING MATH' STUDY SKILLS

SIMON ROTBERG INVITES YOU
TO SEE OUR LARGE CHOICE OF
WORLD CLASS KOSHER WINES.

ORDER NOW
FOR THE HOLIDAYS!
OUR GREAT WINE SELECTION

AND LOW PRICES CANT BE BEAT!

I • Ask for details about food catering. I

25877 Lahser

• Southfield

(at Civic Center Dr.)

(248) 352- 8 5 56

Fax: (248) 352-7254

1 tsp. paprika
Makes 6 large servings.
Canola oil for sauteing
ZIPPER MARINATED ROASTED
8 ounces fresh, sliced mushrooms
LEMON CHICKEN BREASTS
1 can (16 ounces) pitted olives,
from Annabel Cohen, Bloomfield
drained and sliced
Hills.
1 whole chicken
(about 2 1/2
pounds), cut into
6 pieces
6 more chicken breasts
with bones (about
3 pounds)
1/2 cup olive oil
juice of 1 lemon
1 cup white wine
grated peel of 1 lemon
3 Tbsp. minced garlic
1 Tsp. black pepper
2 Tbsp. minced garlic
1 Tbsp. paprika
kosher salt to taste
Place all the chicken
in 1 large "freezer" zip-
per bag (or 2 smaller
zipper bags) and set
aside.
Place all the remain-
ing ingredients except
salt in a large bowl and
whisk well to combine.
Pour this mixture over
the chicken and shake
the bag to distribute the
marinade over the
Schreiber's veal breast and potatoes are a family favorite.
pieces. Place the bag in
the refrigerator (you may
Put the flour, salt, pepper in plastic
wish to put the bag in a large dish)
bag. Wet the pieces of the chicken
and let marinate for eight or more
and shake each piece in the flour mix-
hours, turning the bag occasionally to
ture and saute in large skillet over
distribute the marinade.
medium-high heat or an electric fry-
Preheat oven to 400F. Arrange the
ing pan until golden on each side.
chicken pieces in a large roasting pan,
Transfer the cooked chicken to a
skin side up, drizzled with remaining
9x13-inch, or larger, metal or glass
marinade and sprinkled with kosher
baking pan.
salt. Roast for 15 minutes or until the
Sauce:
skin is browned. Turn the chicken over
1/2 cup soy sauce
and roast another 15 minutes. Reduce
1/2 cup ketchup
the heat to 350F and roast another 10-
1/2 cup white wine
15 minutes, until the chicken is just
1/2 cup water
cooked through or until the juices run
1 1/2 cups chopped onions
clear (you may want to roast the legs
Place sauce ingredients in a
and thighs a little longer). Keep the
saucepan and bring the mixture to a
chicken warm until ready to serve and
boil over medium-high heat. Add
place on a platter with juices drizzled
onions and cook for one minute
over the top. Serves 10-12.
more. Pour this mixture over the
chicken.
CHICKEN WITH MUSHROOMS
Cover with foil and bake at 350F
AND OLIVES
for 30 minutes. Spoon sauce over the
from Dee Fishman, West Bloomfield
chicken periodically. Transfer the hot
8 boneless, skinless chicken breast
chicken to a serving dish with sauce
halves, cut in half (about 3
spooned over and sprinkled with the
pounds)
black olives. Serves 8-12
2 cups flour
salt to taste (start with 1 tsp.)
ROSH HASHANA ROAST
pepper to taste (start with 1/2 tsp.)
from Channie Schwab, Oak Park
2 tsp. granulated garlic