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 MOVIE GUIDE BERKLEY THEATRE 2990 W. 12 Mile Rd. Berkley LI 2-0330 $1.00 AT ALL TIMES Halloween Treat for the Family "ANNIE" (PG) Weekdays incl. Sat. 7:05 & 9:30 Sun. 2:10, 4:40, 7:05 & 9:30 BLOOMFIELD THEATRES Downtown Birmingham 2 Budget Theaters To Serve You Better!! 646 - 0154 I - All Seats $2.50 This Year's Most Surprising Film! "CHAN IS MISSING" Fri.-Sat.-Sun. 7:15, 8:45, 10:15 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. ALEXANDER'S Fg'oed 13400 W. 9 MILE & COOLIDGE 542-4414 OPEN 7 DAYS Mon. Thru Sat. 7 a.m. to 11 p.m. Sun. 9 a.m. to 9 p.m. DAILY LUNCH & DINNER SPECIALS BREAKFAST SPECIALS ._ FIFE 1-11 a.m. Mon-Thurs., Sat. & San. til 2 p.h.. 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