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1^ onion, chopped w 1 can tomato paste and water, - :g2i
•Oil ■ ■■■"■JJ:
I tbsp. oregano S
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Br^wn ground beef inoit in a fiying pan. Add onion and Saiite Add tomato S
paste and water, oregano and salt and simmer 25-30 minutes: Placepitta S
on a large fiat pan or coolcie sheet. Spread meat mixture on top. Sprinkle =
: green pepper pieces and olives on top. Bake in moderate oven 15-18 S
■ minutes. Serves 2-3. W
COURTESY OF {
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S 1 lb. jar Manischewltzgisflite fish ' !
w 3/4 cup grated American type cheese |
® Itbsp. lemon juice : J
0 1 small onion, minced V 1
jg 3 cups mashed potatoes |
n 1/4 cup Manischewitz matza meal 'f
S iegg,beaten - I
S 3 tbsp. butter .
g lisp, salt I
-|i 1/6 tsp. pepper ;|
M 4 to 6 tomato slices -i
£ Drain andmashgef itte fish: Add l/2cup of the grated cheese^ lemon juice j
S ^ and onion. Combine mashed potatoes with matza meal. egg. butter, salt .:
B X andpepper;.Forminto4or6nestsbydroppingmoundsofmashed'potato |
b mixture onto a greased baking sheet and making an indentation in each |
M with a spoon. Fill with fish mixtura Top with tomato siice;!sprihkie with 1
b rest of cheese. Bake in moderate oven (350 degrees) 30 minVtes or until |
la browned. Serves 4 to 6. I
HI 2 cups strong coffee
gi 1/2 cup whipping cream
CD 1/2 cup orange juice
mt 1/^ cup dark rum
^ 3/4 cup Sabra Liquer .
b. Half fill four large stemmed glasses with coffee poured down the stem of a
q spoon. Add orange juice. Sabra and rum to each in equal proportions,
« reserving 1 tablespoon of rum. Top with whipped cream (not too stiff).
S Sprinkle tightly with sugar. Heat tablespoon of rum and flame, pouring
g| flaming rum on top of each coffee glass. Serves 4.
8 COMPUMENTSOF
COMPLIMENTS OF
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::-^S 1/2 cup chopped onion n JH 1 pound fiiiet of sole • B
;MfB : tAtdwPPW'Q*^ S 2 Itbsp. lemon juice B
VCB 3tbsp.Primo Vegetable Oil g B 1/2 cup white wine B
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V4 chopped green p<»n)eni 3 tbsp. Prinio Vegetable Oil ~ ■ 2ttosp.flour r: n roup milk
' .'t/^cupgreenpeas' -^,5 1 can Creemoflilushroom soup J tean7oz.TuhpfWi
? ,B ^ Cook Macaroni, Oram. Saute onion and peppers in on in a saucepan. -m-. Qlend in ftour. Then mix in mUk. Cook over low heat until thick, stirring wm M oon^tntiy. Stir in mushraom soup. Remove from heat. Add macaroni.
Itbsp. lemon juice 1/2 cup white wine 1 tupihushro(Mnsbu|> 1/4 cup milk Sattandpepper to taste 1/2 cup carrots ^utmto 1/8 inch slices Itbsp.parsley . V
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COMPUMENTS^OF
4 portions halibut steak or filet of sole, turttot or cod
1/2 lemonor 1/3 cup lemon juice
1-1/2 cups sour cream
t cup mayonnaise -
Garlic powder to taste
1/2 cup white wine
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Wash fish and dry with paper towels: lay in ungreased bakingpan. Salt and peM>er fish. Mix in txMvl: sour cream, mayonnaise, lemon juice. ^|tfli<; pmMecand white wine^ Mix wallehd pour oinr f^l^ S and dill weed lightly. Bake at 3S0 degrees fpr 45 fnlfiutes.iSenies 4.>
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m .1 cup snipped ptraley.hfeah only 1/2 cup ^hopped^K^en onion 1-10 6Z. fA0. frozen chopped spinach ■yvS 1 tap. seasoned salt ^B t/4i»p.<ini««ed, 1 tap. orpgano flakes 4^lMgeg«rtlc doyM. cnished -fl .,»ilian?fi/?l9»non . '^Ji '1 cup sour cream icupmayohneiee
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COMPMMENtS OF
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-B ^ <((-.1/2 ounce) cwi chunk UgM tuna
M 2 han$-cookedi^. chopped c5 ; 1 cup orated otwdder cheese
S 1/4 cup diced celery
5 2tbsp.e«Metpl(AlefiBiis^ vB 1/2 cup m^ronnafte ^^B'.-^^'FnMhlygroundpejpper v.
B 10 hurgerbunik* buttered ~
§Combinef«ingredientaexceptbuna. Split bunsinhal^.li^ 1 01^ wHtilurMi mixture.
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1 ibu fish fiiiets (fkNtfider. sole, anapparbir cod) 1 cup dry breed crumbs, tiour or com mepf 1/4 cup French dreaaing
Preheat oven to 600 degrees, waiy hot Iffra^fWile used, thaw ftjuat-cB enoughtoaeporit»pieMSLOipfishinFrenchDresaino.thenlnwbiGlM^ B crumbe you use. Arrange in olied baking diah. Bake 20 minutes or tmttt B fish looks done. Serve with sauce or horseradish.
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COMPLIMEMTS OF
Continental Arts
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Creative Picture Framing 8
a 6483 F^r St. rat49th) 327-3818 S