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September 13, 2002 - Image 128

Resource type:
Text
Publication:
The Detroit Jewish News, 2002-09-13

Disclaimer: Computer generated plain text may have errors. Read more about this.

Food

Jewish Federation and
United Jewish Foundation
of
Metropolitan Detroit

ANNUAL
PO
R
R

flakes to the pan. Bring the liquid to
a boil. Reduce heat and cook the
chicken, turning it over once or twice
during the cooking time, for about
10 minutes, until the sauce is
reduced and thickened (but not dry).
Season the sauce with salt and pepper
to taste. Serve the chicken hot,
strings removed and sliced into
rounds, with sauce spooned over.
Alternately, you may arrange the
sauteed, stuffed chicken breasts in a
large baking dish. Add the broth,
wine, tomatoes, capers, artichokes
and parsley to the dish. Bake at 350F.
for 1 hour or more — until the sauce
is reduced and thickened. Serve as
described above.
Makes 8 servings.

2001-2002

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BUY 1 DELI SAINTOWICH

j.

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(1.-J) Fecleirrtm

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deli sandwich

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Speciaiizin4

• Awesome deli sandwiches
• Vienna corned beef
• Great low-fat tuna
• Fresh muffins & -bagels baked daily
• Specialty coffee drinks
• Fresh roasted
gourmet coffee

Beanie's Deli

33214 W. 14 Mile. West Bloomfiel

(corner of 14 & Farmington)

248.626-7393

9/13
2002

100

lunch delivery available
fax (248)626.0216

arHe BEAN Dupe

EGGPLANT; RED PEPPER, ZUC-
CHINI AND CHEVRE-STUFFED
ACORN SQUASH
3 1/2 pound acorn squash, halved
lengthwise, seeded
2 cups diced zucchini
1 small eggplant, cut into 1/2-inch
cubes
1 red bell pepper, cut into 1/2-inch
dice
1 cup chopped onions
1 T. fresh chopped garlic
1 cup fresh chopped parsley
1/4 cup olive oil
1/4 cup balsamic vinegar
Kosher salt to taste
Freshly ground black pepper to
taste
1 cup breadcrumbs
1/2-3/4 cup crumbled Chevre,
another soft goat cheese or Boursin
cheese
Preheat oven to 425F. Use a sharp
knife to cut small slices from the
bottoms of the cut squash so that
they sit squarely in one or two large
baking dishes. Cover the dish with
foil and bake the squash for 40 min-
utes, until the flesh is softened.
Remove from the oven to cool. Set
aside.
Combine the zucchini, eggplant
cubes, red pepper, onions, garlic and
parsley in a large bowl. Add the oil
and vinegar and toss well. Place this
mixture in a roasting pan and roast,
uncovered, for 1 hour, until the mix-
ture is softened and cooked through.
Stir in breadcrumbs and season to
taste with salt and pepper.
Divide this mixture among the six
squash halves. Cover the baking dish-
es with foil and bake for 20 minutes.
Dot the filling with the goat cheese
and bake for 10 minutes more. Serve
immediately.
Makes 6 servings.

KREPLACH
I like my kreplach doughy, but if you pre-
fer yours lighter, roll the dough as thinly
as possible.
Dough:
2 cups flour
2 large eggs, lightly beaten
Water
Filling:
1/4 cup vegetable oil (or shmaltz)
3 cups chopped onions, any variety
2 pounds cooked chicken meat (no
bones or skin) or 2 pounds cooked
beef, chopped or ground
Salt and black pepper to taste
Heat oil in a large skillet over medi-
um-high heat. Add the onions and
cook, stirring frequently, until the
onions are very soft and golden. Add
the chicken or beef and stir to incorpo-
rate. Remove from the heat and add
salt and pepper to taste. Set aside to
cool.
Cut the dough in half and roll one
half on a lightly floured surface into a
1/8th-inch thick disk. Use a 3-inch
diameter cookie cutter or the open end
of a drinking glass to cut circles from
the dough.
Place a heaping teaspoonful of the
filling in the middle of each circle. Fold
one side of the circle over the other,
making a half moon. Use a fork or
your fingers to pinch the dough
together very tightly..
Alternately, you may make the kre-
plach into triangles by cutting the
dough into 2 1/2-inch squares and
folding them diagonally into triangles.
Take the bottom two triangles of
dough and pinch them together if you
wish (there will be a bagel-like hole in
the center).
The kreplach may be cooked in boil-
ing, salted water or broth for about 15-
2 0 minutes.
Makes varied amounts of kreplach.

PLUM AND PINENUT-STUFFED
FREE-FORM PIE
2 sheets frozen puff pastry (about
17-ounces and available in grocer's
freezer), thawed
12 large plums, unpeeled, cut into 8
wedges each
2 T. orange or berry liqueur
1/2 cup flour
1 t. ground cinnamon
1/2 cup sugar
1/2 cup brown sugar
4 T. butter, cut into pieces
1/4 cup sliced pinenuts
Fresh whipped cream, garnish
Preheat to 400F. Spray a cookie sheet
or baking pan with nonstick cooking
spray, or line with parchment paper.
Set aside.

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