Dryclean _Depot. $ 1 ■ 7 5 9 9 ANY GARMENT Arts Life FOOD from page 109 CASH PRE-PAID ALL LAUNDERED SHIRTS NO LIMITS - UPCHARGES CLEAN OU YOUR CLOSET!! VISIT OUR STORES NOW OPEN ROYAL OAK FARMINGTON HILLS 32778 Woodward Ave. 1 Block South of 14 Mile 24225 Orchard Lake at 10 Mile 248-549-4802 248-427-9255 882140 CRISPY FRIED ONIONS I had to go to a cousin's house for Passover in Brazil before I had these fried onions, served over mashed potatoes. . Now I serve them over so many foods — vegetables, rice, eggs — anything that needs a punch of sweet onion flavor. 4 cups chopped onions 1/3 cup olive oil Heat the oil in a large frying pan over medium-high heat. When hot, add the halved onion rings and fry them, stirring frequently, for 10-15 minutes until very golden and dry. Cool and store in a small bowl lined with paper towel and covered with plastic wrap. Serve warm or at room temperature as a garnish (great in soup!). Makes about 1 1/2 cups (about 12 garnish servings). 3 AA_LA.44•4411 LK4 A.S.I.D. WISHING OUR CLIENTS, FAMILY AND FRIENDS A HEALTHY, HAPPY NEW YEAR \AALTER FfRZ INTERIORS INC SUSAN WINTON-FEINBERG, A.S.I.D. • Director of Design 4120 West Maple Suite 107 • Bloomfield Hills, Michigan, 48301 (248) 539-7200 Wedding And Party Specialists Flowers For All Occasions OF NATURE STATE T FLOWERS 9/10 2004 110 V 866910 If you love pepper, add three teaspoons instead of two. 1 pound dry noodles — fine or medi- um 1/2 cup vegetable oil 1/2 cup sugar 2 T brown sugar 1 t. salt 2-3 t. ground black pepper (not finely ground) 5 eggs, lightly beaten Preheat oven to 325E Spray a 9x13 baking dish with non-stick cooking spray. Cook noodles according to pack- age instructions for slightly less time (until al dente). Drain and rinse under cold water. Drain very well. Transfer the noodles to a large bowl. Set aside. Place oil in a medium pot and add sugar (not brown sugar) over medium- high heat. Cook the mixture, stirring occasionally, until the sugar caramelizes (it may be lumpy). Pour this mixture over the noodles and stir well (the sugar may clump). Wait for the sugar to cool enough to touch and break apart the clumps with your fingers as much as possible (don't worry if this is difficult — the clumps melt during baking). Add the brown sugar, salt, pepper and eggs and stir well. Pour the mixture into the baking dish and bake, covered with foil, for 40 min- utes. Uncover the kugel and bake for 30-40 minutes more, until the kugel is set. Allow to cool a bit before cutting and reheating, if necessary. Serve warm or at room temperature. Makes 20 servings. SHORT-CUT CHICKEN SOUP The best chicken soup, of course, is homemade. If you're short on time, doc- tor up canned broth for homemade taste. 16 cups chicken broth or vegetable broth 4 cups water 1 small, unpeeled onion 1 cup fresh parsley (not chopped) 2 celery stalks, cut into chunks 1/4 t. ground nutmeg 1 T. dried dill 2 cups 1/4-inch carrot rings Combine all ingredients except carrot rings in a large soup pot over high heat and bring to a boil. Reduce heat to sim- mer and cook for 1 hour. Allow the soup to cool completely before straining it through a mesh sieve or strainer. Place the broth back in the pot and add the carrot rings. Keep the soup warm until ready to serve. Makes 8 10 servings. ROAST HONEY-GLAZED APPLES Serve as a garnish for chicken or turkey or as a dessert, with whipped cream or ice cream. 4 large Golden Delicious apples 4 large Granny Smith apples 1/2 cup honey, melted juice of 1 lemon 1 t. ground cinnamon Preheat oven to 350E Spray a glass or ceramic baking dish with non-stick cooking spray. Set aside. Peel and core the apples and cut them into 1 /2-inch chunks. Toss them with the melted honey, lemon juice and cin- namon. Arrange the apples in the bak- ing dish and roast, turning once or twice during cooking, for 40 minutes. Remove from heat, cover and cool until warm. Gently stir the apples again and serve warm or at room temperature. Makes 8 side or dessert servings with pound cake or ice cream. 111 JERUSALEM KUGEL This pareve kugel is sweet and peppery. For more recipes, see wvvw.detroitjewishnews.com - (248) 559-5424 (888) 202-4466 Fax: (248) 559-5426 29115 Greenfield, Southfield, MI 48076 jig 4 cups chicken broth salt and pepper to taste 1/2 cup fresh chopped parsley, garnish Heat oil in a large pot over high heat. Add the onions and garlic and cook, stirring frequently, until the onions are very golden, about 8 minutes. Add the kasha and cook, stirring frequently, until lightly toasted, about 2 minutes. Add the broth and bring to a boil. Reduce heat, cover the pot and cook the kasha until all the broth is absorbed, about 15 minutes. Season the kasha to taste with salt and pepper. Add the pasta and toss well. Adjust seasonings to taste. Serve hot, garnished with fried onions if desired (recipe below) and fresh chopped parsley. Makes 12 or more servings.