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.