THE DETROIT JEWISH NEWS
Noted Nutritionist-Dietician Guides
Cooks in New Passover Cookbook
Deborah Ross is the pen-
name of the author of the
"Manischewitz Passover
Cookbook" (Jonathan
David Co.), the contents of
which are certain to inspire
the housewife using it dur-
ing the approaching Pas-
sover festival.
Deborah Ross is the name
that was adopted for her
role when she became direc-
tor of home economics for
the B. Manischewitz Co.
That is why the cookbook
she compiled is called the
Manischewitz cookbook.
A lecturer on food needs,
she is an expert dietitian
and nutritionist, a graduate
of Pratt Institute who also
studied at Columbia Uni-
versity.
Soups, meat, poultry,
fried foods, salads and re-
lishes, baked goods,
sweets are all included in
the 180-page book which
includes a lengthy intro-
duction.
"Jewish Cookery as It Re-
flects Jewish Life" is the
title of the introductory es-
say, and that explains the
guidance offered the
housewife by an expert in
the preparation- of the Pas-
sover foods.
It is a genuinely instruc-
tive work, providing defini-
tions for the kashrut regu-
lations, explaining the
methods for preparing food,
sharing the knowledge of an
expert dietitian and nut-
rionist with the cooks who
are guided with utter skill
toward preparing foods and
delicacies.
There is humor in the au-
thor's approach to every
morsel of Passover foods the
preparation of which she
guides excellently. Com-
mencing the chapter on ap-
petizers and soups, to quote
and example of Deborah
Ross' labors, she addresses
the housewife as follows:
"Who ever heard of a
canape or hors d'oeuvre
for Passover? Why not?
All right, so matza
doesn't break evenly.
People make allowances
on Pesach.
"In the days when the
rotund figure was an object
of envy and admiration, ap-
petizers made much more
sense than they do today.
Their purpose is to awaken
the taste buds and prepare
them for the gustatory sen-
sations to follow.
"In your selections, re-
member the purpose of this
course, and serve it as at-
Tactively as you\can. There
a few things as repulsive
as a soggy canape. To avoid
this catastrophe, do not
spread the pieces of matza
or fill the hors d'oeuvre
puffs until the last possible
moment.
"In fact, it is better to put
out bowls of spreads and
trays of matzot and let the
guests help themselves.
Why should you do all the
work?"
The many scores of re-
cipes in "The Manischewitz
Passover Cookbook" are the
best explanations of the
value of this cookbook. Here
are some samples of
Ross offerings:
the
CHICKEN SPREAD
AMANDINE
1 cup finely minced chicken
3 tbsps. chicken fat
1 /2 cup blanched almonds
1 /2 tsp. salt
1 tbsp. dry. Concord wine
Heat chicken fat in a skillet.
Add blanched almonds and
toast over low heat, stirring
frequently. Drain nuts and
chop finely. Combine chicken
fat and chopped nuts with re-
maining ingredients. Serve on
pieces of Matzot.
** *
TANGY TONGUE
CANAPES
2 cups minced, cooked tongue
3 tbsps. prepared horseradish
Dash garlic powder
Dash pepper
1/2 cup mayonnaise, approxi-
mately
Combine all ingredients.
Chili. Serve on pieces of mat-
zot.
* * *
COUNTRY-FRIED
SHOULDER STEAKS
1 1/2 lbs. shoulder steak, 1/2 inch
thick
2 eggs, beaten
2 tbsps. water
3 /4 cup matza meal
3 tbsps. vegetable shortening
Salt and pepper
Pound steak thoroughly
with meat pounder or side of
heavy saucer. Cut into serving
pieces. Mix eggs and water.
Dip meat in matza meal, then in
egg mixture, and again in
matza meal. Brown on both
sides in hot fat. Season with
salt and pepper. Cover and
cook over very low heat 20 mi-
nutes or until tender. Serves 4.
** *
POT ROAST
MARINADE
4 lbs. beef pot roast
11/2 cups sliced onion
1 cup diced celery
1 1/2 tsps. salt
1 /8 tsp. pepper
6 sprigs parsley
1 1/2 cups medium-dry Concord
wine
1 /4 cup cake meal
1 /4 tsp. salt
Dash pepper
About 18 to 24 hours before
cooking, marinate the beef in a
mixture of the next six ingre-
dients. Cover and place in a
refrigerator. Turn occasion-
ally. Just before cooking, re-
move meat and rub it with a
mixture of the cake meal, salt
and pepper.
Brown meat in a small
amount of fat. Add wine mix-
ture. Cover pot and simmer
slowly until tender, about 3
hours, basting occasionally.
Add a little water if the liquid
boils dry. Serves 6 to 8.
* * *
BEEF IN WINE
2 lbs. lean boneless chuck, cut
into 2-inch cubes
1 cup medium-dry Concord
wine
1 /2 cup matza meal or cake meal
1/2 tsp. salt
1 /8 tsp. pepper
1 /4 cup oil or vegetable shorten-
ing
1 1/2 cups boiling water
1 lb. carrots, sliced
1 lb. small white onions
1 tsp. salt
Place meat in a bowl; pour
wine over it; cover and refrig-
erate several hours or over-
night. Drain and save wine.
Roll meat in mixture of the
meal, salt and pepper. In a
Dutch oven, brown meat in the
hot fat. Stir in boiling water and
half the wine.
Cover and simmer 2 hours
or until almost tender. Add ba-
lance of wine, carrots, onions
and salt. Cover and simmer 45
minutes or until tender. Serves
6.
* *
COFFEE-FLAVORED
WHIPPED CREAM
1 cup heavy sweet cream, cold
1 1/2 tsps. instant coffee
2 tbsps. sugar
Place instant coffee and
cold sweet cream in a chilled
bowl and whip until it starts to
WHAT'S in
A MIME?
1RYTHIMG!
thicken. Add granulated sugar
gradually and beat until just
-thick enough to hold its shape.
Spread on top and sides of
sponge cake or other cakes.
* *
*
MOCHA-FLAVORED
SPONGE CAKE
12 oz. package Passover
sponge-cake mix
2 tbsps. instant coffee
6 eggs, separated
1 /4 cup water
11/2 oz. bittersweet chocolate,
grated
Stir instant coffee into pac-
kage of mix. Combine ingre-
dients and bake as directed on
box. While folding in beaten
egg whites, add the grated
chocolate.
Friday, March 19, 1982 13
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Troop Classes
JERUSALEM (ZINS) —
General Avi Zohar, chief
education officer for the Is-
rael Defense Forces, an-
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every Israeli soldier will
now receive at least one
week of non-military gen-
eral education classes and
some 10,000 soldiers will
receive between three
months and a year of gen-
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General Zohar said
soldiers who receive educa-
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up in - prison and are more
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in field units.
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