Food

OUTLET

TZIMMES 2001

The addition of balsamic vinegar
and dried cherries updates this clas-
sic holiday dish.

6 T. butter or margarine

2 c. chopped onions

4 c. 2-inch pieces of carrots
4 c. 2-inch chunks sweet
potatoes

4 c. 2-inch chunks parsnips
1 c. dried cherries

1/2 c. honey or buckwheat
honey

1/3 c. balsamic vinegar

salt and pepper to taste

fresh chopped chives, garnish
Preheat oven to 400F. Melt butter
or margarine in a medium saucepan
over medium-high heat. Add onions
and saute until golden.
Let the onions cool slightly before
transferring to a large bowl. Toss
with remaining ingredients, except
chives, and transfer the mixture to a
large baking dish. Cover the baking
dish with foil and bake for 1 hour,
or until the vegetables are tender.
Adjust seasonings and serve hot.
Makes 12 servings.

Let the soup cool slightly and
ladle some of it into the bowl of a
food processor or the pitcher of a
blender. Puree the soup until very
smooth.
Place the pureed soup in a clean
pot and repeat the process until all
the soup is pureed. Taste the soup,
adjust the seasonings and reheat
until hot. Drizzle a little cream if
you like in each bowl of soup
before serving. Makes 8 servings.

Wishing ALL of
Our Customers
A Happy and

MINI SALMON CAKES
WITH LEEKS AND
LIME SAUCE

1-LEALTi-EY
New Year

Though there are no fish heads in
this recipe, fish, because of avail-
ability, is often served for Rosh
Hashanah. Serve this instead of
gefilte fish, if you wish.

yV

Sauce:

CALL

1/2 c. mayonnaise
2 t. chopped garlic cloves
2 T. chili sauce
juice of 1 lemon
salt and pepper to taste

248 VITAMIN

FOB A LOCATION HEAR YOU.

Salmon Cakes:

8 oz. cooked salmon fillet,

SQUASH SOUP

mashed with a fork

Squash, pumpkins and gourds in
general are traditional for Rosh
Hashanah. This is a fresh fall alter-
native to chicken soup.

1 to 1 1/2 cups plain dry
breadcrumbs

3 T. olive oil

2 c. chopped onions

3 pounds peeled, cubed winter
squash, seeds removed (acorn or
butternut are good choices, or
you may used frozen pureed
squash as a base — use 3 10-oz.
packages, thawed)

4 c. water, chicken or vegetable
broth

1/2 t. nutmeg

kosher salt and ground black
pepper to taste

cream or non-dairy creamer,
garnish (optional)
Place olive oil in a large saucepan
or small soup pot over medium-
high heat. Add onions and cook,
stirring, for about 3 minutes until
the onions are softened. Add the
squash, water, nutmeg, salt and
pepper and bring the soup to a boil.
Reduce the heat, cover and cook the
soup for about an hour or until the
squash is very tender (This is very
important — if the squash in not
very soft, the soup will not puree
smoothly).

1/2 c. thin-sliced leeks
(white parts only), blanched

1/4 c. fresh chopped cilantro
1 large egg

1 t. hot red pepper sauce
(such as Tabasco)

2 T. olive oil

Wishing AU My Friends 65 Customers
Healthy a Happy

EW y EAR

For your- best price,
selection 41TZ LLT
persormii.zeid service

CINDY

salt and pepper to taste

vegetable oil for sauteing
For sauce: Combine all ingredi-
ents in a small bowl and whisk
until smooth.
For salmon cakes: Mix all ingre-
dients, except oil, for sauteing in a
large bowl and stir well to com-
bine. Form the mixture into small
(2-inch) patties.
Heat a small amount of oil in a
large, non-stick skillet over medi-
um-high heat. Add salmon patties
and saute until lightly browned on
each side, 3-5 minutes per side.
Transfer the patties to a paper-
towel-lined cookie sheet. Repeat
with all the cakes.
To serve, heat the patties in a
325F. oven for 8 10 minutes until
hot. Serve hot with the sauce on
the side for dipping or spooning
over. Serves 8, as do appetizer. C

-

SCHLUSSEL

411.
1 ■ Alf

41b.

Plymouth

molar scales, inc
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r - n

Jeep

Eagle

Happy Holidays from
The Zivov Family
and Staff

Greg

S H OE S_

Orchard Mall • W. Bloomfield
851-5566

9/14
2001

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