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 .