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 IF YOU'RE INTERESTED IM DIAMONDS; SE OUR. iNPVINPo The.Diamond People For Over 50 Years 30555 SOUTHFIELD RD.. CONGRESS BLDG.. SUITE 100 ONE BLOCK SOUTH OF 13 MILE ROAD) PHONE 645-9200 You need us ... to be sure." HOWARD S. NISKAR. GRADUATE. GEMOLOGICAL INSTITUTE OF AMERICA ••••••••eiree••••••••••••••••••••41•• • • • • . • • • • • • • • • • •• • DRAPERIES • BEDSPREADS • BLANKETS s. (Cleaned or Laundered) WINDOW SHADES LAMPSHADES PILLOWS VENETIAN BLINDS (Cleaned, retaped & re-corded) t Ir► • • • torfeitmaankoethaenrdwrined-ionw staolrl VI\O oy uo r x r f i sr t r i inogy idnrgapweeriecsan room. - We Remove & Install 891-1818 =ma M' We never deceive for a good purpose; knavery adds malice to falsehood. — }3ruyer e Make your seder as rich at the end as it is at the beginning. Happy Passover from Maxima The spoonful rich enough for a mugfuli. Certified Kosher for Passover • • - • 0 • Troop Classes JERUSALEM (ZINS) — General Avi Zohar, chief education officer for the Is- rael Defense Forces, an- nounced last week that 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- eral studies. General Zohar said soldiers who receive educa- tional opportunities are far less likely to desert or wind up in - prison and are more likely to serve successfully in field units. •' • • rnasterrnalge Suburban Call Collect • "All that the name implies." VISA & MASTERCHARGE t.•••••••••••• •••••••• ■ •••••••••••• ■ • • ' • • • • • • • • • • c 1982 Generai Foods Corporation