Texas Jewish Post (Fort Worth, Tex.), Vol. 38, No. 30, Ed. 1 Thursday, July 26, 1984 Page: 13 of 20
twenty pages : ill. ; page 16 x 12 in. Scanned from physical pages.View a full description of this newspaper.
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
i your fresh approach-
"—-to delicious recipes
Browsing through the New England Mo-
bile Book Fair during a recent visit to Bos-
flj ton, I was fortunate to find more than a
- dozen Jewish cookbooks to add to my
growing collection which now numbers
close to a hundred. Among my treasures is
“Jewish Cookery from Boston to Baghdad"
which encompasses delicious reading ...
_ recipes, customs, and stories from Jewish
■ communities in China, India, Africa,
Europe, South America and elsewhere. I
particularly enjoyed the following:
!]3ayon.n.E c^Auoaado - ^Uuna cA/[oHd
■ According to some authorities, the salad dressing
called mayonnaise was invented in the French city
of Bayonne where it was called bayormaise. The
initial letter was somehow changed in usage and
the word became mayonnaise.
The Association des Etudes Juives was founded
J in Bayonne in 1894. This was a group dedicated
pfc to the scientific study of Judaism.
2 (7 oz.) cans water-packed tuna
1 cup diced celery
Vi cup finely-diced onion
2 ripe avocados
^ mayonnaise
I pimentos
; 3 hard-boiled eggs
lettuce
Aspic:
2 envelopes unflavored gelatine
Vi cup cold water
_ 3 cups clear vegetable broth
I 2 tablespoons dry sherry
* lemon juice
Aspic: Soften the gelatine in the cold water. Stir
and heat to dissolve. Add the broth, lemon juice,
and sherry. Refrigerate briefly to get it to the
syrupy stage.
| Drain and flake the tuna. Add the celery and
onion and just enough mayonnaise to bind the
mixture together.
Peel and cut the avocados in half, horizontally.
Remove the seeds and cut to make eight rings.
_ Sprinkle with the lemon juice. On a serving platter
I arrange the avocado slices. On each slice mound
i some of the tuna mixture. Top with a piece of
pimento cut into a diamond shape. Carefully spoon
a thin coating of the aspic over the mounded tuna
and avocado. Refrigerate. When the aspic is almost
firm on the mounds, spoon more on. Continue until
the mounds are completely glazed and covered
1 with the aspic. Garnish the platter with lettuce,
" wedges of hard-boiled egg, and pimento. Serves 8.
<zNut, OIuje, and ^^xasn ^B>ean <cSa[ad
1 -Vi lbs. cooked green beans
1-VS cups herbed cheese salad dressing
■ 1 - Vi cups pitted, sliced black olives
| I cup broken pieces of walnuts or pecans
Herbed-Cheese Salad Dressing:
Vi cup olive oil
2 tablespoons wine vinegar
3 tablespoons lemon juice
'A cup chopped chives
I V* teaspoon sugar
« 2 teaspoons salt
Vi teaspoon pepper
1 ~Vi teaspoons dried basil leaves
1-1/2 teaspoons dried tarragon leaves
Vi teaspoon minced garlic
4 oz. Blue cheese, crumbled
Drain and cool the cooked green beans. Combine
in a tightly-lidded jar all the salad dressing ingred-
ients. Shake well. Combine in a bowl the beans and
sliced olives. Add the salad dressing and toss
lightly. Just before serving toss again and sprinkle
with the nuts. Serves 6 to 8.
cAA^xiaan cSaCad
2 tablespoons oil
Vi cup diced onion
See Delicious Recipes Page 19
Are You Ready For A Fresh Approach in varocery Shopping?
Ooes “super" in supermarket seem
to be an abbreviation fer "superfi-
cial?" Have you gone sour on the
idea of mass-processed, over-preserved
foods? Then you're ready for Fresh
Approach. Dallas' newest, freshest
idea in supermarkets.
And what makes us so delectably
fresh? Our gourmet food perhaps?
Yes. Our tremedous selection of fish,
flown iR daily? Oh Yes. How about
bakery goods that start from scratch
j and end up mettipg in your mouth?
'■ Yes, yes, yes.
Now is there any doubt that this is
the kind of store that would custom
trim and tailor every morsel of meat
to your exact tastes? Or that in our
deli, you can sit and enjoy a hot,
nourishing sandwich made with tender,
loving care?
You see, Fresh Approach iS5.aH this
and more. Besides all that, it's
£•
classy. So if you're the kind of
person we think you are, come
discover the cream of the crop in
supermarkets.
Fresh Approach. You can find us
now at two locations: 417 Preston
Valley Shopping Center and 409
Northlake Shopping Center. Just
follow your nose
FRESH^APPROACH
cy
. •
1
NEW LOCATION
Village Creek Plazc
Shopping Center
Plano
867-0016
9 A M.-9 P.M , Monday-Saturday 9 A.M.-8 P.M., Sunday
• 417 Preston Valley
Shopping Center
Southwest comer LBJ
and Preston
934-8065
• 409 Northlake
Shopping Center
Northeast comer NW Hwy
and Femdale
340-9190
PAGE 13 DALLAS THURSDAY, JULY 26, 1984 TEXAS JEWISH POST
Upcoming Pages
Here’s what’s next.
Search Inside
This issue can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Newspaper.
Wisch, J. A. & Wisch, Rene. Texas Jewish Post (Fort Worth, Tex.), Vol. 38, No. 30, Ed. 1 Thursday, July 26, 1984, newspaper, July 26, 1984; Fort Worth, Texas. (https://texashistory.unt.edu/ark:/67531/metapth834495/m1/13/: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; .