THE DETROIT JEWISH NEWS
Detroit NCJW Prints New Cookbook
Greater Detroit Section,
National Council of Jewish
Women, has published a
cookbook, "Fiddler in the
Kitchen."
Comprised of 300 recipes,
including appetizers, soups,
salads, main dishes, des-
serts and traditional foods,
the spiral-bound book also
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Sun. 2:10, 4:40, 7:05 & 9:30
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This Year's Most Surprising Film!
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Mon.-Thurs. 7:30, 9:15
II - All Seats $2.50
French Comedy!
A film by Claude LeLouch
"ROBERT et ROBERT"
Everyday & Sun. 7:25, 9:30
Starts next Friday, Nov. 5
Magnificent - Gregory's Girl
WASHINGTON THEATER
426 S. Washington, R.O.
541-0082
Adults $1.50
Seniors 55 & over
50' Sun.-Thurs.
"FRIDAY THE 13TH, III" (R)
Weekdays incl. Sat. 7:30 & 9:30
Sun. 5:30, 7:30 & 9:30
includes recipes utilizing
food processors and mic-
rowave ovens. A special sec-
tion, "Celebrity Cooks," fea-
tures recipes from local res-
taurants.
The book is cross-indexed
and. contains a table of
equivalents and a substitu-
tion guide. In addition, each
section of the book is pre-
ceded by a page of helpful
hints.
More than two years
were spent preparing the
cookbook. Heading the
committee is Norma
Schonwetter, a home
economist, food colum-
nist and cooking in-
structor. Co-chairmen
are Mary Schwartz and
Phyllis Schwartz.
Committee members in-
cluded Linda Berman,
Carol Krugel, Sandra
Leshman, Suzanne Lowy,
Elaine Rosenblatt, Shayna
Silverman, Carole Sobel,
Helen Steinberg, Rosalie
Dean, Hilda Erman, Hor-
tense Falk, Lillian
Diamond, Marjorie
Kurzmann, Sondra Nathan,
Betty Rivkin, Sadye
Snyder, Anita Sudakin,
Dorothy Weinberg, Dorothy
Greenbaum, Saundra
Goosen, Sally Mayer,
Janice Cutler, Bonnie
Michelson, Lenore
Dorfman, Sharon Edelman,
A.M. Goldkrand, Marcia
Goldman, Gail Herschman,
Beverly Liss, Sherry Le-
man, Susan Salesin, Phyllis
Welling, Fran Wigod, Jac-
kie Eckhouse, Myra Good-
man, Carol Weiner, Marsha
Zucker. Vice President of
Ways and Means is Terran
Leemis. President of
Greater Detroit Section is
Sonia L. Macey.
Proceeds from the sale of
" The Chosen'..
One of the year's best!"
-Jeffrey Lyons, WCBS RADIO and WPIX-TV
"It's perfect. Just perfect."
-Joel Siegel, WABC-TV
the cookbook will benefit
many local NCJW projects.
These include CASA, Court
Appointed Special Advo-
cates; Meals on Wheels; Or-
chards Children's Services;
SPACE; education assis-
tance granting interest free
loans to needy college stu-
dents; and NCJW's newest
project, an access guide for
the handicapped in Wayne
and Oakland County.
Kashrut-observing
cooks may find that sub-
stitutions will be neces-
sary for some ingredients
that cannot be used alone
or in combination in a
kosher kitchen.
Following are some sam-
ples from "Fiddler in the
Kitchen":
MICROWAVE RECIPE:
VEGETABLE COLACHE
1/2 cup chopped onion
1 /4 pound green beans, trim-
med and cut
1 tbsp. butter or margarine
1/2 cup chopped green pepper
1 ear corn, remove kernels
3 zucchini, cut into bite-size
pieces
1 large tomato, cut into bite-
size pieces
1 /4 tsp salt
dash pepper
Put the onion, green beans
and butter into a covered
2-quart casserole. Cook,
covered, 3 minutes on high in
microwave oven. Add the
green pepper and corn. Stir.
Cook, covered, 2 more min-
utes. Add the zucchini and to-
matoes and cook until the zuc-
chini is tender (about 6 min-
utes), stirring at least twice.
Season. Yield: 6-8 servings.
* * *
PROCESSOR RECIPE:
BOURSIN CHEESE
1 clove garlic, cut
1 /2 cup unsalted cold butter
1 /4 tsp. salt
1 /4 tsp. lemon pepper
1 /4 tsp. thyme
1 /4 tsp. marjoram
1 /4 tsp. dill weed
1 /4 tsp. basil
1 (8-ounce) package cream
cheese
Use steel blade in food
processor. Mince garlic in dry
processor. Cut butter in
pieces. Sprinkle seasonings
and herbs over butter. Process
to soften butter. Add cream
cheese in pieces. Process
until smooth. Refrigerate.
Serve with crackers. Yield 8-10
servings.
* * *
r)
.•*(33(''
®
Internahonol
CLASSICS
,1982 20TH CENTURY • FOX
HELD OVER EXCLUSIVELY AT
MAPLE
W. MAPLE RD. W. OF
TELEGRAPH 855-9090
PG1
CHOCOLATISSIMO
10 oz. semisweet chocolate
1 tsp. instant coffee powder
1 1/4 cups unsalted butter or
margarine (room temperature)
11/2 cups sugar
10 eggs, separated
1 oz. semi sweet chocolate
grated
Preheat oven to 350 de-
grees. Grease bottom of 9-inch
springform pan. Melt choco-
late with coffee in top of dou-
ble boiler over simmering
water. Stir until smooth. Set
aside to cool slightly. Cream
butter and sugar in large bowl
of electric mixer. Add cooled
chocolate and blend well. Add
egg yolks, one at a time, and
beat on low speed for about 15
minutes total. Beat egg white
until stiff but not dry and fold
into batter.
Pour about 3/4 of batter into
springform pan and bake
about 50 minutes. Let cool
completely (cake will sink in
middle). Spread remaining un-
cooked batter in well that will
form. Cover and chill over-
night. Sprinkle with grated
chocolate just before serving.
Yield: 12 servings. Note: May
be frozen.
* * *
KREPLACH
DOUGH:
2 cups flour
1 /4 tsp. salt
2 large eggs
2 tbsps. water
Mound flour and salt on
board. Make a well in center
and drop in eggs and water.
Using fingers, mix flour into
eggs until dough is formed,
kneading like clay. Leave
dough to rest on board for 30
minutes, covered with hot
china bowl.
FILLING:
Leftover cooked beef, ground
to amount to 2 cups
1 medium onion, grated
1 egg
Salt and pepper to taste
Combine cooked beef with
onion, egg, and seasonings.
Divide dough into 4 parts. Roll
out 1// inch thick and cut into 2
inch squares. Place 1 tsp. fil-
ling on edge of a square and
fold over to form a triangle,
pinching edges together. Then
take 2 opposite corners and
pinch together to form each
kreplach. Boil kreplach in
large quantity of salted, boil-
ing water for 20 minutes.
Kreplach can be frozen at
this point and reheated, di-
rectly from freezer, in hot
broth. Serve in hot chicken
soup. Yield:- 60 kreplach.
* * *
ORANGE-ALMOND
CHICKEN
3 pounds cut-up chicken
1 tsp. salt
1 /4 tsp. pepper
1 tsp. paprika
1 /3 cup margarine (pareve)
1 cup orange juice
2 /3 cup toasted slivered al-
monds.
Wash and pat chicken
pieces dry. Combine salt, pep-
per and paprika; rub mixture
into chicken pieces. Heat mar-
garine in large skillet; add
chicken and saute until golden
brown on all sides. Cover pan
tightly, reduce heat, and cook
about 30 minutes or until chic-
ken is tender. Remove chicken
to warm platter and keep hot in
warm oven. Pour orange juice
into pan and stir to loosen
browned bits, then cook over
high heat until liquid is re-
duced by half. Pour liquid over
chicken and sprinkle with
toasted almonds. Yield: 3-4
servings. Note: This is espe-
cially good served with rice.
Friday, October 29, 1982 45
Palestine Refugees to Get
Shelter From Cold: Meridor
JERUSALEM (JTA) —
Israel appeared to be emerg-
ing as the protector of Pales-
tinian refugees in south
Lebanon against efforts by
the Lebanese government
to get rid of them.
Economics Minister
Yaacov Meridor told the
Knesset that Israel would
see to it that the refugees
have adequate shelter this
winter, regardless of opposi-
tion from the Lebanese
authorities.
He said Israel was
encouraging the refugees to
accept tents provided by the
United Nations Relief and
Works Agency (UNRWA)
and would help them build
more permanent structures
if they wished.
These would replace
the structures destroyed
in the Lebanese war last
summer. The Lebanese
government is demolish-
ing refugee houses in the
Beirut area on grounds
they were built illegally.
Meridor also pledged that
the Israel army would pro-
tect the refugees from
Lebanese moves against
them as long as the army
remains in Lebanon.
Residents of the Ein
Hilwe refugee camp near
Sidon burned down the first
UNRWA tents Tuesday,
demanding permanent
shelters. They stoned
UNRWA workers erecting
the tents but a spokesman
for the agency said work
would be resumed.
Russia Supplies
Syria With Arms
NEW YORK — The New
York Times reported this
week that the Soviet Union
has been replacing Syrian
tanks, trucks and armored
personnel carriers de-
stroyed by Israel during the
fighting in Lebanon.
The newspaper said the
military equipment has
been arriving in the Syrian
port of Tartus for weeks, but
there is no evidence that the
Russians are replacing the
sophisticated jets and mis-
sile systems destroyed by
Israel.
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