Food
Mar zet Bas zet
of Franklin
GREAT PRETENDERS
n ,///
v •- •
32654
Franklin Road
in the Village of Franklin
248.626.2583
Fax 248.626.9275
Market Basket's
Village Pizzeria
IANstowizte,
13 u.oe
5
Large
Traditional
P lazy
*excluding
gounnet pizza
3
toppings
99
offer expires 2/28/03.
One pizza per coupon. Must have
coupon at time of purchase.
• Traditional Pizza
• Barbeque Chicken Pizza
Blue Cheese Pizza
• Shrimp Pizza
• Pesto Pizza .
• Artichoke/Sun Dried
Tomato Pizza
• 3 Cheese Pizza
• Greek Pizza
• Goat Cheese/Eggplant Pizza
• Many More!
Wig wir Orhrim,!
30 Minute Pick-up
248.626.2583
2/21
2003
82
"Through Our Doors
Come Only the Finest"?
671700
from page
81
chopped spinach, thawed
1 T. dried parsley flakes
1/2 t. dried basil
1 t. salt
1/4 t. pepper
1 cup cooked small pasta shape
1/3 cup heavy whipping cream
(optional)
1/4 cup Parmesan cheese
1/2 cup cooked garbanzo beans,
drained
Heat butter in a large soup pot
over medium-high heat. Add the
onion and garlic and cook, stirring
frequently, for 5 minutes. Add the
vegetable and chicken broth and
bring to a boil. Add the tomatoes
and tomato paste, beans, spinach,
parsley, basil, salt and pepper and
bring to boil.
Reduce heat and simmer for one
hour. Remove from heat and cool
slightly. Remove about a third of
the soup to a blender or food
processor and blend or process until
smooth. Return the pureed soup
back to the pot and stir well.
Add pasta, cream, if using, cheese
and garbanzo beans and heat
through (do not boil). Serve imme-
diately. Makes 8 servings.
MOCK MAURICE SALAD
The real Hudson's Maurice salad is
made with ham, turkey or chicken
and cheese. This recipe includes
only the cheese. This salad is tossed
all together, though the original
salad tossed only the meats and
cheeses together with the dressing
and served it over the greens.
1 T., white wine vinegar
2 t. fresh lemon juice
1 T. grated onions
1 t. sugar
1 1/2 t. Dijon mustard
1/2 t. dried tarragon
1/4 t. dry mustard
1/2 cup mayonnaise
1/2 cup Miracle Whip
2 T. chopped fresh parsley
1 hard cooked egg, diced
salt to taste
Salad:
1 head Iceberg lettuce, shredded
or chopped
1 pound Swiss cheese, cut into
thin strips
1/2 cup slivered, sweet gherkin
pickles
16 pimento stuffed green olives
Combine all dressing ingredients
in a medium bowl and whisk well.
Set aside.
Toss the lettuce with dressing
(you may not need all the dressing)
and divide it among 8 or more
plates. Top with the slivered pickles
and garnish with the olives. Makes 8
servings.
MOCK SCHULER'S CLASSIC
SWISS ONION SOUP
This soup is classically made with
beef stock and cheese. For a kosher
version, try making it with imitation
meat-flavored bouillon or vegetable
stock, if you want to top it with
cheese.
4 oz. margarine
2 pounds sliced white onions
1/2 T. chopped fresh garlic
1/2 t. celery seed
1/2 T. ground sage
1 T. dry mustard
1/2 cup of dry sherry
1/2 cup flour
1/2 cup water
4 cups chilled beef broth or beef
flavored stock
2 cups shredded Swiss cheese, or
more to taste
1 cup freshly grated Parmesan
cheese, or more to taste
toasted croutons
Melt margarine in a soup pot over
medium-high heat. Add the onions
and garlic and cook, stirring, for 5
minutes. Add the celery seed, sage
and mustard and cook for 3 minutes
more. Add the sherry and cook for
20 minutes.
Whisk the flour with water in a
separate bowl until smooth. Whisk
this into the mixture in the pot. Add
the beef broth and whisk well. Bring
the liquid to a boil, reduce heat and
simmer for one hour.
To serve, preheat oven to 400F.
Ladle the soup into 6-8 oven-proof
bowls, and top with croutons (about
1/4 cup per bowl). Top with shred-
ded Swiss and Parmesan cheeses.
Place the bowls on a baking sheet
and cook until the cheese is melted
and bubbly. Makes 6-8 servings.
MOCK JOE MUER'S WHITE
BEAN SALAD
2 cans (about 15 oz. each) great
northern beans, drained
3 T. white wine (dry)
1/4 cup white wine vinegar
1/3 chopped onion (red or
Spanish)
1/2 cup chopped parsley
salt and pepper to taste
Toss all ingredients together in a
large bowl. Chill, covered, for 12
hours or more. Serve cold. Makes 8
servings. ❑
Kudos To
Zingerman's
Congratulations to Ann Arbor's
Zingerman's (a perennial foodie
favorite) for being named "The
Coolest Small Company in America"
by Inc magazine (January issue) and for
being listed in the top 100 favorites in
Savuer (January-February). And we
loved when Zingerman's was just a
great corned beef sandwich.
Astronaut's
Delight
KosherToday. com
Col. Ilan Ramon made news all over
the world when he chose a kosher diet
aboard the ill-fated Columbia space
shuttle. The kosher fare was one of a
number of actions the Israeli astronaut
initiated to profile his Jewish identity.
The meals were produced by Mary
Anne Jackson and her husband Joe
D'Onofrio, proprietors of My Own
Meals, shelf-stable meals that can be
heated and eaten. My Own Meals is
under the supervision of Rabbi Moshe
Soloveichik of Chicago
Shelf-stable meals (do not require
refrigeration before preparation) have
become extremely popular with
kosher adherents.
The 2002 Product of the Year at
Kosherfest 2002 was La Briute, a new
brand of shelf-stable meals that also
includes a heating element and does not
require an oven. Abraham Halberstam
of EuroCut, which produces and dis-
tributes the meals, says he has received
rave reviews, "particularly from people
who might otherwise have eaten their
meals out of a tuna can."
Shelf-stable products can be ordered
online at myownmeals.com and
labriutemeals.com
.