Antonio's brought ^IstFmhPmta to Bkhniond...
Now we has/e added the Ori^nd Woodburning Pizza Oven!
Enjoy dlyourfayourite dishes at our new location
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Cordial New Year Greetings to All
SEES
Some sweet and healthy tastes for the Jewish New Year.
ETHEL @. HSFilAIS JEWISH BULLETIN FOOD EDil^^
I f necessity, Israelis have been following the current {health concept of "heavy on fresh produce and grains" ever since the founding of the State of Israel.
What follows are selected dishes with an Israeli theme.
SPRING CHICKEN
« 1 fryer or broiler chicken (about 3 pounds)
• oil for frying « 4 tomatoes
• 2 medium eggplants
• 3 green bell peppers, seeded and cut in long nam>w strips
• i medium onion^ chopped e 5 cloves garlic, minc^
« 2 tablespoons chopped parsley ®   teaspoon chili powder « salt to taste
Cut chicken into 8 pieces. Heat M-inch oil in large skillet and fry chicken to golden brown. Drain on paper towels and set aside. Pour boiling water over tomatoes, remove skin and slice. Peel eggplants and cut into bite-size chunks. Cut the peel into thin strips. Set aside. In remaining hot oil in skillet, quick-fiy onion, garlic, and parsley. (Chlorophyll in parsley stops the garhc &om burning.)
Mix chili powder with a 1/4 cup water and add to onion mixture. Cook 1 minute to reduce some of the hquid. Add chicken and cook for 10 minutes turning occasionally.
Place eggplant chunks and peel over chicken. Add peppers and tomatoes. Sprinkle lightly with salt. Cover tightly and simmer over lowest heat for 1 hour. Shake pan often during cooking. Serves 6.
« 1 ^lespoon celery, chopped o 1 tablespoon parsley, chopped 0 ^ teaspoon paprika ® 1 cup water
• juicse of llemion
• sslttotaste
Wash fillets in cold water and pat dry. Set aside. Saute garhc in oil until golden. Add artichokes, celery, parsley, paprika and water. Stir.
Arrange fish in one layer in pan, spooning some of the vegetable mixture over. Cover and cook over low heat for 1 hour. Before removing fish from saucepan, add lemon juice. Continue to cook imtil a &ck sauce forms at bottom of pan. Serves 4.
BmF SfflSmJCK (BEEF
Peel andi scoop flesh! into glass bowl, draining off excess Hquid. Add onion, lemon juice, parsley, tomato puree, salt and pepper to taste. Add oil, drop by drop blending constantly. Serve in lettuce-lined dish. Decorate with black olives and tomato slices. Serves 8.
SHAEON VALLEY SALAD
« 1/2 cup olive oil
9 1 teaspoon salt
» 2 tablespoons vinegar
« 1/4 tea^»ooB pepper
e 3 pounds beef steak, cut in
1-inch cubes « 2 pounds tomatoes, cut in thick
wedges « 2 green bell peppers, cut in
1-inch squares ® 2 large onions, cut in thick
we<lges
® hot sauce or barbecue sauce to
Mix together olive oil, salt, vinegar and pepper. Pour over meat and vegetables and refrigerate for 3 hours. Arrange meat on skewers, alternating between the tomatoes, green peppers and onions. Brush with hot sauce or barbecue sauce. Cook over heated grill, turning eveiy 5 minutes until meat is tender and evenly browned, about 10 to 15 minutes. Serves 6.
(Parve)
o 4 celery ribs
• ^ cup olive oil
• 2 eggs, hard-cooked
« 5-6 black olives, pitted o salt and pepper to taste e 1^ teaspoons dxy mustard
• 2 tablespoons vinegar
« lettuce leaves for garnish
Wash celery. Slice thinly. Place in a bowl with oil and let marinate for 1 hour. Slice eggs and cut olives into rings. Add to celery mixtuie. Season to taste with salt and pepper. Blend mustard and vinegar and add to salad. Mix well. Transfer to lettuce-lined bowl and serve. Serves 6.
A few recipes follow - with a vegetarian flare - and just perfect for the Jewish New Year.
(Dairy)
e 1 tsp. baking powder « 2^ tbsp. canola oil » ^ cup skim milk • 1 cup chopped onions « 4 cloves garlic, minced
LCUp
• 4_:_
« ^ cup g._ ® IM cup®
e 1 cup fat-&ee ricotta o 2 lO-o^ packages frozen chopped spinach, thawe
® 4 Bsh fOlets, about 6 oz es^. (ftounder or other of
® 1 large eggplant
® 1" ■ ~
© 6 cloves garlic
® 2 tablespoons olive oil
o 4 canned artlchok© hearts, •
® Smc® of 1 l^mon *2 _ o 3 tablespoons tomato puree ® % cup oliv© oil o ealt and pepper to taste
is a focd writer, cookbook author and president of the International Association of
Grill eggplant over an open flame unifl ouMde is charred and inside is soft. Or place on broiler pan, pierce several times with
turning often, until inside is soft.
Preheat oven to 350". Spray a 9-inch pie plate with nonstick spray. In a bowl, combine the flour with the baking powder. Add the oil and nulk and combine until the dough sticks together and forms a ball. Put the ball between two sh^ts of waxed paper. Roll out the dough until it will fit into the pie plate. Then remove the top sheet of waxed pai^r and turn the dough out onto the pie plate. Remove the other sheet of