- THE DETROIT JEWISH NEWS 32 Friday, March 25, 1983 New Cookbook Has Timeliness for Passover STRICTLY KOSHER MEAT MARKET 13831 W. 9 Mile Rd., Oak Park 543-7092 WILL BE CLOSED MARCH 28 WE WILL REOPEN APRIL 7. WE WISH ALL OUR FRIENDS & CUSTOMERS A HAPPY, KOSHER PESACH. What "Natural" factors attributable to good Jewish cooking are applicable to kashrut? Jane Kinderlehrer pro- vides the answers in her cookbook, "Cooking Kosher: the Natural Way" (Jonathan David Pub- lishers). Appearing in time for Passover, this 350-page cookbook contains hun- dreds of recipes, all tested by her and having the qual- ity of notable recom- mendations. The fact that 17 pages are devoted to Passover recipes lend the quality CHUCK & BUD'S FRUIT MKT. & DELI 13745 West 9 Mile (corner of Westhampton) Hours weekdays 8-7, Sun. 7:30-5 543-8780 HAPPY PASSOVER Mendelson JUMBO EGGS • JUMBO VVALNUTS - u.s.., IDAHO POTATOES 19Cdozen , ,. 1 $19 , 10 lb. bag Cooking ONIONS 29c3 lb. bag California CARROTS 23 C 1 lb. pkg. WE WILL CARRY PASSOVER MILK & OTHER PASSOVER DAIRY PRODUCTS OPEN SUN., MARCH 27, 7:30 a.m. to 7:30 p.m. CLOSED TUESDAY MARCH 29 FOR PASSOVER , Specials Good Through March 28 Pure, 100% natural yogurt Kosher Certified by the Metropolitan Kashruth Council Product of the C.F. Burger Creamery of holiday timeliness to this volume. For the strict observers of kashrut, the values pro- vided in the Kinderlehrer volume his special signifi- cance in this introductory essay by Dr. Robert S. Men- delsohn: "Just because certain foods are kosher does not necessarily mean they are healthy to eat. The laws of kashrut — like those of Shabat, circumcision and others — cannot always be justified on the grounds that they produce health. Obser- vance of Jewish law, tradi- tion and ethics may indeed lead to good health, but this is not the explicit, primary aim. "Indeed, everyone knows that kosher junk food is ubiquitous in modern Jewish society. Chemical compounds serve to blur the traditional milk-meat dis- tinctions to such an extent that recently a non-Jewish guest at a major kosher Catskill resort ate for three days before she discovered, by accident, that the rich food on the overloaded ta- bles was kosher. "Our modern authorities, physicians, have totally failed to lead us in the direction of good nutrition. Our traditional authorities, rabbis, have likewise failed to protect us' from the 'better living through chemistry' men- tality of the American food industry. "Occasional voices are heard in the wilderness, such as those of Toronto Rabbi Gedaliah Felder who, in a recent article (Torah U'Madah, 1975) dealing with chemical substances in food, stated that while these may not be trafe or un- kosher per se, they may yet be dangerous to life and, for this reason, should be prohibited even though present in only tiny amounts. Rabbi Felder con- cluded that if the rabbis fail to disqualify these danger- ous contaminated food sub- stances, they are guilty of misleading the people. "Yet, the Jewish people indeed are being misled. Otherwise, how could Rab- binic sanction be given to infant formulas granddaddy of all the junk food? How could genera- tions of Jewish babies be deprived of human milk? How could antibiotic- contaminated meat and estrogen-saturated fowl, and poisonous additives and preservatives be allowed to endanger the health and lives of Torah-observant Jews? "The failure of modern Jewish law to cope with the abuses of modern American nutrition has produced atti- tudes of cynicism and con- tempt among many young Jews who see as their only alternative turning to other life styles that offer healthy discipline in food prepara- tion, selection and inges- tion. "Thus,\ Jane Kinder- lehrer's book appears at a crucial time. While the Bible appropriately sits in the living room, 'Cook- ing Kosher: The Natural Way' belongs in every Jewish kitchen. As a mat- ter of fact, I would recommend 'Cooking Kosher: The Natural Way' as a gift for every Bar Mitzva boy, every Bat Mitzva girl, and for every Jewish bride and groom. This book may well be an essential in- gredient in our eternal quest. for Jewish — and biological — survival." Testifying to the values provided for the current holiday .period are the fol- lowing Passover selections extracted from "Cooking Kosher: The Natural Way": LARGE MATZA BREI 8 whole wheat matzot 3 to 4 cups boiling water 4 eggs, lightly beaten Salt and pepper to taste Butter or oil for frying (about 4 tbsps.) Break the matzot into 2-inch squares. Place in a large bowl or pot. Pour boiling water over the matza pieces and drain immediately through a colan- der. (The pieces should be only slightly moistened, so they will absorb the egg.) Re- turn the matza to the bowl or large pot. Add the beaten eggs and seasoning. Toss with a fork until all pieces are coated. Heat the butter in a heavy 10- to 12-inch skillet until bubbly but not browned. Pour the matza mixture into the butter and fry over medium heat. When the underside begins to brown, turn the entire matza brei with a spatula. If it breaks, turn in sections. Turn until all sides are golden. * * * Pit M ' 1 , k; ti I * * * Mrs. Kinderlehrer- is LOW-FAT enior editor of Prevention LOW-CALORIE magazine and author of PASSOVER KISHKE 2 stalks celery, with leaves " Confessions of a Sneaky 1 large carrot, cut Into pieces 0 rganic Cook," "How to 1 large onion, quartered eel Young Longer," and 1 egg The Art of Cooking -With 1 /4 cup peanut oil ove- and Wheat Germ." 1 /2 teaspoon salt (optional) A former president of the 1 /4 cup poppy seeds ehigh Valley Writers' 1 1 /4 cups whole wheat cake uild, Mrs. Kinderlehrer meal 1 tsp. paprika orked for six years at the ew York Times, where she Whip the vegetables, egg, oil, salt, and poppy seeds in a r an the shoppers' columns. blender. Combine this mixture In addition to her popular with the cake meal and pap- monthly column for Preven- rika. Spoon half of this mixture t ion magazine, which is onto a sheet of parchment d edicated to nutrition and paper. Shape into a roll similar ood health, Mrs. Kinder- to a traditional kishke. Roll it ehrer has written numer- securely, then twist the ends us articles for national of the paper. Repeat with the other half of the mixture. agazines. , 4E7 WT. 8 OZ. (2211' Put the rolls on a cookie sheet or in a baking dish and bake in a preheated 350 degree oven for 1 hour. This kishke can be frozen before or after baking. Serves 8 to 10. * * * KNAIDLACH 4 eggs, separated 1 /2 cup white matza meal and 1h cup whole wheat matza meal 1 tsp. salt (optional) Dash of ground ginger Dash of cinnamon Boiling soup or salted water Beat the gg whites un til stiff. Continue beating while you gradually add the yolks, the matza meal, and the sea- sonings. Refrigerate for at least 15 minutes. Wet your hands, then form the mixture into balls, handling very lightly. Drop into boiling soup or salted water. Cover and cook until the matza balls rise to the top — about 20 minutes. Makes 12 to 16 knaldiach. * * * SCRAMBLED MATZA BREI 3 whole wheat matzot water 2 tbsps. butter or oil 2 eggs 2 tbsps. water or milk 1 /4 tsp. salt Break the matzot into bite- sized pieces. Place in a bowl and cover with water for a few seconds; pour the water off quickly. Press excess water out of the matza pieces. Melt the butter in a skillet, add the matza pieces, andfry lightly. In a bowl, beat the eggs; add the water or milk and salt. Pour this over the pieces of matza and fry, stirring constantly until the eggs are set. Serves 2 or 3. * * * ORANGE CAKE 9 eggs, separated 3 /4 cup honey Y4 cup flour made from whole wheat matza (takes about 4 matzot) 3 /4 cup potato starch 2 tsps. cinnamon 1/2 can (6 ounces) orange juice concentrate, undiluted 1 tbsp. grated orange peel 1 cup shredded carrot Y2 cup finely chopped walnuts 1/2 cup raisins In a large bowl, beat the egg whites until stiff; set aside. In another bowl, beat the egg yolks until thick; gradually beat in the honey. Combine the dry ingredients and add to the egg yolk-honey mixture alter- nately with the orange juice concentrate. Stir in the orange peel, carrot, nuts, and raisins. Fold the egg yolk mixture gently into the beaten whites. Turn into an ungreased 10- inch tube pan. Bake in a preheated 325- degree oven for 55 to 60 min- utes, until the cake is golden brown. Invert the pan on a wire rack; let the cake cool com- pletely. Serves 12 to 16.