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February 11, 1983 - Image 70

Resource type:
Text
Publication:
The Detroit Jewish News, 1983-02-11

Disclaimer: Computer generated plain text may have errors. Read more about this.

70 Friday, February 11, 1983

THE DETROIT JEWISH NEWS

Purim Treats for Kids, Adults
Made from Kraft Food Products

Ingredients needed to make "Groggers" are: 1 14-oz. bag Kraft caramels, 2
tbsps. water, 4 or 5 medium size apples and 4 or 5 wooden sticks. Utensils needed
are a saucepan, wooden spoon, wax paper, shortening to grease wax paper and a
cookie sheet.
- To make "Groggers" follow these directions as depicted above: 1. Unwrap
caramels. Place caramels and water in saucepan. Cover. Cook over low heat,
stirring occasionally with wooden spoon until caramels are melted and sauce is
smooth. 2. Place sheet of wax paper on cookie sheet. Lightly grease wax paper
with shortening. Wash and dry apples. Insert wooden stick into stem end of each
apple. 3. Holding stick, clip apples, one at a time, into hot caramel sauce, turning
until well coated. Scrape off excess sauce from bottom of apple with wooden
spoon. Place apples on greased wax paper. 4. Store in cool dry place. Variations:
Dip caramel apples in shredded coconut or chopped nuts. Substitute pears for
apples.

Children can have a
merry time making their
own "Groggers," caramel
apples on a stick, for Purim.
McIntosh, Jonathan, De-
licious and other eating
apples can be used. Store
iia the refrigerator or
in another cool, dry place to
keep them at their best.
Teach beginning cooks to
adjust the heat carefully as
caramels must be melted
with water in a saucepan
over low heat to prevent
scorching. The saucepan is
covered while the caramels
are heating so that the
water won't evaporate. Lift
the cover to stir occasionally
until the caramels are com-
pletely melted and the
sauce is smooth.
.Explain to the smallfry
cooks that until the
caramels begin to melt

HIRING A
TAX RETURN

they do not need to be
stirred. To keep begin-
ners from becoming im-
patient during this step,
show them how to wash
and dry the apples very
well. Caramel will not
stick to moist apples.
Once the caramels begin
to melt they melt quite
quickly and must be care-
fully watched. Stir gently to
prevent air bubbles from
forming in the caramel mix-
ture. Show children how
this must be done.
When using a microwave
oven, be sure boys and girls
have been taught its correct
use before allowing its use

without parental supervi-
sion. To melt caramels in
the microwave oven, place
them in a deep glass bowl
with the water. Microwave
on high for 21/2 to 3 1/2 min-
utes or until the sauce is
smooth, stirring after each
minute.
Learning to cook can be
great fun for children. For
additional recipes designed
to help boys and girls learn
basic cooking skills send
name, address, zip code and
25 cents to cover postage
and handling to: Kraft
"Kids Cooking" Booklet Of-
fer, P.O. Box 814, Dept.
J,South Holland, Ill. 60473.

'Judaica' Supplement Issued

NEW YORK — The of events from the previous
"Encyclopedia Judaica De- yearbooks.
cennial Book 1973-1982," a
10th anniversary supple-
ment to the 16-volume
"Encyclopedia Judaica,"
NEW YORK (ZINS) —
has been published by Keter
U.S. Admiral Hyman Ric-
Ltd.
kover asked Israelis to call
The new reference work him Haim during his recent
covers the period since the visit to Israel. Rickover,
publication of the last year- who was born Jewish but
book in 1978, has informa- had been a member of a
tion on the full range of Christian church for many
Jewish life and events of the years, said he has begun to
past decade, and combines resume the practice of
and updates the calendars Judaism.

Admiral Haim

Choose a reputable as
return preparer because
ultimately it S you who is
responsible for the accuracy
of your tax return

Recipes Help Children Make Their Own
Shalakh Manot for Purim Celebration

The giving of sweets has
long been part of the Purim
tradition. How special it is
when the messenger of the
plate of shalakh manot is
the child who created the
treats in his or her own
kitchen.
Successful cooking ad-
ventures depend on correct
measuring, especially with
baked goods. These tips are
a good starting point in
teaching children to meas-
ure accurately:
• Use standard measur-
ing equipment.
• Spoon flour or
granulated sugar into a
measuring cup; level with
a spatula.
• Dip measuring spoon
into ingredients; level.
• Pack brown sugar
firmly into a measuring cup
so that it holds its shape
when inverted.
• Assemble all measured
ingredients before begin-
ning to combine, so nothing
is omitted.
After measuring is
completed, allow refrig-
erated ingredients to
come to room tempera-
ture before combining.
To insure success,
suggest these cookie bak-
ing guidelines at the
appropriate moment
while working with chil-
dren:
• When baking two
sheets of cookies at a time,
stagger them on two racks
placed nearest the center of
the oven, not directly over
each other or touching sides
of oven.
• Use hot pads or mitts to
protect hands when reach-
ing into the oven. -
• Cool cookie sheets be-
fore baking a second batch;
dough will spread on hot
sheets.
• Allow two inches be-
tween cookies since most
cookies will spread as -
they bake.
As you work with begin-
ning cooks, a quick "trans-
lation" of some basic cook-
ing terms may be necessary.
To beat margarine and
sugar, thoroughly combine
the mixture until it is light
and fluffy. A wooden spoon
or an electric mixer works
nicely. Margarine beats
easily if it has been softened
to room temperature.
"Blend" ingredients by
mixing until the mixture is
smooth and creamy in tex-
ture. "Stir" by mixing
around and around with a
spoon until ingredients are
thoroughly combined.
Stick margarine is often
used for cookie baking, and
regular Parkay margarine
has measuring markings on
the wrapper.
Start by making
colorful Queen Esther's

Cookies. The dough is
shaped by hand into
balls. There's no need to
grease the cookie sheet.
Indent the center of the
balls of dough, and use
about 1/2 teaspoon of
preserves to fill each in-
dentation.
Check cookies at the
minimum baking time. If
they's not lightly browned,
bake a minute or two
longer. Immediately re-
move cookies to a wire rack
and cool thoroughly.

ture over chocolate batter. Cut
through batter with knife sev-
eral times for marble effect;
sprinkle with chocolate
pieces. Bake at 375 degrees,
25 ro 30 minutes or until
wooden pick inserted in center
comes out clean. Cool; cut into
squares.

Marble Squares is only
one of the more than 275 re-
cipes offered in The
Philadelphia Brand Cream
Cheese Cookbook.
The cookbook is available
to cream cheese fans, by
sending $3.95 in check or
money order (and two
Queen
proofs-of-purchase (two
UPC symbols cut from the
1 cup (2 sticks) Parkay mar- _ back panels of 8-oz.
garine
Philadelphia Brand cream
1 /4 cup sugar
cheese packages) to: 100th
1 tsp. vanilla
Anniversary Philly Cook-
2 cups flour
book Offer P.O. Box 851,
1/2 tsp. salt
Dept. P, South Holland, Ill.
Kraft strawberry or red
60473. Enclose name, ad-
raspberry preserves
dress and zip code. Allow 4
Beat margarine and sugar in
to 6 weeks for delivery.

Esther's
Cookies

large mixing bowl until light
and fluffy. Blend in vanilla.
Add flour and salt. Mix well.
Shape rounded table-
spoonfuls of dough into balls.
Place balls about 2 inches
apart on ungreased cookie
sheets. Indent centers of balls
with thumb or finger. Fill inde-
ntations with preserves. Bake
at 400 degrees, 10 to 12 min-
utes or until lightly browned.
Using a pancake turner, re-
move cookies from cookie
sheets and cool on wire cool-
ing racks. Yield: three dozen.

* * *

Marble Squares

1 8-oz. pkg. Philadelphia
Brand cream cheese, softened
21/3 cups sugar
3 eggs
3 /4 cup water
1/2 cup Parkay margarine
11/2
1-oz.
squares
un-
sweetened chocolate
2 cups flour
1 /2 cup sour cream
1 tsp. baking soda
1 /2 tsp. salt
1 6-oz. pkg. semi-sweet choco-
late pieces
Combine cream cheese and
1 /3 cup sugar, mixing until well
blended. Blend in one egg.
Combine water, margarine and
chocolate in saucepan; bring
to boil. Remove from heat. Add
combined remaining sugar
and flour; mix well. Blend in
remaining eggs, sour cream,
baking soda and salt.
Pour into greased and
floured 15x10x1-inch jelly roll
pan. Spoon cream cheese mix-

BBYO Meetings

WASHINGTON — Brief-
ings at the White House and
the Capitol and a ceremony
at the Tomb of the Un-
known Soldier will high-
light the annual meeting of
the Bnai Brith Youth
Organization's Executive
Board Feb. 20-24 in Wash-
ington.

The sacrifices of God are a
broken spirit; and a broken
and contrite heart.

Yitzhak Olshan,
Israeli Jurist

JERUSALEM (JTA) —
Yitzhak Olshan, former
president of the Supreme
Court, died Feb. 5 at age 88.
He was born in Lithuania
and came to Palestine as a
child. He was graduated
from the famed Herzliya
High School in Tel Aviv. He
served in the Jewish Legion
from 1918 to 1921 and then
in the Hagana.
Later he completed his
studies and received aca-
demic degrees in law and
Mideastern history from
London University.
Judge Olshan was one of
the original five-member
Supreme Court bench, ap-
pointed immediately after
the state was established,
and became president of the
court in 1954. He served in
that post until his retire-
ment in 1965.
But his public service did
not end at that time. Judge
Olshan was named
president of the Press Coun-
cil, the prestigious body
that determines media
ethics. He held that post
until 1978. His only son,
Yoram, was killed in 1973
while serving in the army.

A. Birnkrant
Screenwriter

NEW YORK — Arthur
Birnkrant, a screenwriting
instructor and writer,
motion-picture executive
and lawyer, died Feb. 3 at
age 76.
Mr. Birnkrant was the
author of several full-length
puppet plays and super-
vised the production of
films, including "The Jolson
Story," at Columbia Pic-
tures in the 1940s and
1950s.

"Over 65 years of traditional service in the Jewish community with dignity and understanding."

HEBREW MEMORIAL CHAPEL

543.1622

SERVING ALL CEMETERIES

26640 GREENFIELD ROAD
OAK PARK, MICHIGAN 48237

Alan H. Dorfman
Funeral Director & Mgr.

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