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May 13, 1983 - Image 21

Resource type:
Text
Publication:
The Detroit Jewish News, 1983-05-13

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

THE DETROIT JEWISH NEWS

• Friday, May 13, 1983 21

Shavuot Recipes from NCJW "Fiddler in the Kitchen' Cookbook

"Fiddler in the Kitchen,"
the cookbook compiled by
the Greater Detroit Section,
National Council of Jewish
Women, contains many
dairy recipes, good for use
all year round and espe-
cially, on Shavuot when
dairy meals are de rigeur.
There are a dozen dairy
appetizer recipes in addi-
tion to those for pasta,
cheese and eggs, cheesecake
and vegetable and fish dis-
hes.
The cookbook is available
by calling the NCJW, 557-
9604.
Among the dairy recipes
are:

EGG FLAKE PUDDING
1 (8 ounce) box noodle flakes
6 eggs
6 tbsps. sugar
1 pound cream cheese
11/2 pints sour cream
1 tsp. vanilla
1/2 cup melted butter
1 1/4 cups crushed cornflakes
Boil and drain noodles. Beat
eggs with sugar. Add cream
cheese, sour cream and van-
illa. Beat until well mixed. Stir
in melted butter. Pour in
greased 9x13x2 inch pan or a 3
quart casserole. Sprinkle with
crushed cornflakes. Bake at
350 degrees for 40-60 minutes
or until golden brown. Yield
8-10 servings.
* * *

GEFILTE FISH MOLD
4 pounds whitefish, ground
2 pounds pickerel, ground
1/2 cup matza meal
3 tbsps. sugar
1 /2 tsp. pepper
1 tbsp. salt
3 carrots

3 large onions
2 tbsps. oil
4 eggs
1 /4 cup water
Green pepper and carrots to
decorate mold

-Fish is 6 pounds as you buy
it at the market. You will have
about 31/2 pounds actual fish.
Prepare 12-cup mold by spray-
ing with no-stick spray and
decorating with sticks of car-
rots and slices of green pep-
per. Set oven at 325 degrees.
Place fish in large chopping
bowl and add first 4 ingre-
dients. Place carrots, onions,
oil and eggs in blender and
blend well. Add blended mix-
ture to fish and chop until very
well mixed, adding about 1/4
cup of water as you chop.
Spoon into prepared mold and
bake uncovered for about 1
hour. It is done when all mois-
ture is absorbed and rim
browns and comes away from
the mold. Unmold at once and
cover lightly and completely
with waxed paper until cool.
Refrigeratate keeping well
covered. Will keep well in re-
frigerater for 10 days and it
also freezes very well. If you
use a fish mold, decorate when
unmolded with olives for eyes
and green pepper for gills and
tail.

* * *

PRALINE CHEESE CAKE

Crust:

1 cup graham cracker crumbs
3 tbsps. sugar
3 tbsps. butter melted
Preheat oven to 350 de-
grees. Combine graham
cracker crumbs, sugar and
butter. Press into an 8 inch
spring form pan. Bake 10 min-
utes and cool.

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Filling:
3 (8 ounce) packages cream
cheese, softened
1 1/4 cups dark brown sugar,
firmly packed
3 eggs

2 tbsps. flour
1 /2 cup coarsely chopped pe-
cans
1 1/2 tsps. vanilla
Maple syrup
Finely chopped pecans, for
garnish
Beat softened cream cheese
with brown sugar until mixture
is fluffy. Beat in eggs, one at a
time and sift in flour. Add pe-
cans and vanilla. Pour mixture
into pan and bake at 350 de-
grees for 55 minutes or until
set. Let cake cool in pan.
Brush top with maple syrup.
Sprinkle with chopped pe-
cans. Chill at least three hours
before serving. Yield 8-10 serv-
ings.

structions to: Using knife or
spatula, run through batter In a
criss cross or swirl pattern.
** *

VEGETABLE CHILI
Page 174
Change cayenne: to taste.
•* *

* * *

KREPLACH
Page 119
Add more water if necessary
when kneading dough.

* * *

MARBLED FUDGE BARS
Page 162
Change wording in in-

GLAZED SPICED PECANS
Page 179
ginger, optional
well greased cookie sheet
Change oven temperature to
300 degrees.

5 lbs. of MATZO
if I can't beat your best deal

MARGOLIS

13703 W. McNichols

HOUSEHOLD

Recipe Errors
Are Corrected

ALMOND LACE WAFERS
Page 159
1 /2 cup whole shelled almonds
1/2 cup flour
1 /4 cup light corn syrup
1 /4 cup butter or margarine
1 /3 cup firmly packed light
brown sugar
Preheat oven to 350 de-
grees. Finely grind almonds
and combine with flour; set
aside. Or combine flour and
almonds and process with
steel blade until nuts are very
fine. In 1 quart saucepan com-
bine corn syrup, butter and
brown sugar. Heat to boiling
over medium heat, stirring oc-
casionally. Remove from heat,
gradually stir in flour mixture.
Lightly grease or spray
cookie sheet with no stick
spray. Drop batter by 1/2 teas-
poon onto cookie sheet 3 in-

MONKEY BREAD
Page 32
Bake at 375 degrees for 25
minutes.

Note: If cookies become too
crisp to roll, return to oven for
1 minute. If batter stiffens, sof-
ten over low heat, stir con-
stantly. Cookies can be left flat
if desired and may be frosted

* * *

Since the publication of
the NCJW cookbook "Fid-
dler in the Kitchen," several
errors were found in the re-
cipes. In an effort to correct
those errors for persons who
already own the book, the
NCJW has made available
the following corrections:

with melted chocolate chips.
** *

ches apart. Bake only 6
cookies at a time for 5 minutes;
cool 1 minute on cookie sheet.
Remove one at a time with
spatula, turn over onto cooling
rack. Working quickly roll
cookie around handle of
wooden spoon. Yield about 3
dozen.

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JEWELRY
APPRAISALS

LAWRENCE M. ALLAN
President
DIAMONTOLOGIST

Blake of Livonia announce
the engagement of their
daughter, Faith Ellen, to
Theodore G. Allen, son of
Mr. and Mrs. Joseph Allen
of Southfield.
Miss Blake earned an
associate degree in nursing
at Schoolcraft College. Her
fiance holds a Bachelor of
Science degree in sociology
from Grand Valley State
College.
An October wedding is
planned.

"Synagogue" is a Greek
word for "assembly."

I

My E.F. Hutton Account Executive is

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