Food
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available
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Iry a td Sophie Ausfan
S ophie
and enjoys every mire
T
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here the Jewish Community Shops!
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-4-OPED A
1/4 cup vegetable oil
2 T. sesame oil
2 T. soy sauce
1/3 cup rice vinegar, unseasoned
2 T. sugar
1/4 cup warm water
1 T. hot red-pepper sauce (such as
Tabasco)
1/2 teaspoon salt
Halve the Napa cabbage lengthwise
and cut into very thin "slaw." Cut the
snow peas diagonally into thin slices.
Combine all the salad ingredients in a
large bowl and toss well.
Combine dressing ingredients in the
bowl of a food processor or pitcher of a
blender and process or blend until
smooth. Pour half the dressing over the
salad and toss well. Taste for seasoning
and add more dressing to taste and toss
well.
Transfer the mixture to a serving bowl
or plate and serve immediately. Makes
8 - 12 servings.
SHORTCUT NO-BAKE FRESH
BERRY PIE
This is an adapted recipe I found in one
of those church cookbooks from long
ago. It's easy because the filling is cooked
on the stove and just poured into the
crust. The cornstarch sets the filling as it
cools.
You can make the crust or buy it.
Either way, it's a fresh, really beautiful
pie that will become a summer favorite.
But stay away from strawberries in the
cooked filling — they're too watery. If
you'd like to use some, slice up fresh
strawberries and fold them into the sec-
ond three cups of filling, or serve sliced
berries over the pie as a garnish.
1 pre-baked pie shell
6 cups fresh fruit, alone or in combi-
nation, such as blueberries, raspber-
ries, blackberries, cheiries, etc.
1/4 cup cornstarch
1 cup water
1 cup granulated sugar (depending on
sweetness of fruit)
2 T. lemon juice
Combine half the fruit (3 cups) and
the sugar in the bowl.of a food processor
and pulse for 15 seconds until the fruit
is pureed (it won't be smooth).
Combine cornstarch and water in a
large saucepan over medium heat and
whisk until smooth. Add the fruit mix-
ture and bring to a boil. Reduce heat
and cook the fruit mixture, stirring fre-
quently, until the mixture is quite thick,
about 8 - 10 minutes.
Stir in the lemon juice and the remain-
ing 3 cups of berries. Remove from the
heat and let cool for 1 hour before filling
the pre-baked pie shell. Chill until ready
to serve. Makes 8 servings. E