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September 09, 1983 - Image 26

Resource type:
Text
Publication:
The Detroit Jewish News, 1983-09-09

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

26 Friday, September 9, 1983



THE DETROIT JEWISH NEWS

El Al Rejuvenated

HAPPY NEW YEAR
to all our friends & customers

El Al, Israel's national
airline, which had been
grounded since September
1982 and placed in the
hands of a temporary re-
ceiver pending a decision on
whether to liquidate it or
reorganize it on a more effi-
cient basis, was re-opened
in January, beginning
passenger service to
Nairobi and Johannesburg.

Mr. & Mrs. Marvin M. Tamaroff & family
Mr. & Mrs. Henry Frehsee & family

Break the Yom Kippur Fast
With Kraft Holiday Recipes

Povery Line

28001 Grand River
At 8 Mile Rd.

476-5710

Open Mon. and Thurs. Eves. 'Ti! 9:00 Sales — Service — Parts

A survey published by Is-
rael's National Insurance
Institute says that more
than 300,000 Israelis live
below the poverty line
which is defined by a
monthly income of 16,000
I , Shekels ($320) for a family
of four.

To aff our friends atutfamiCy,

Roth Host-Tana is a new beginning,
the coming of the New Year.
Our hopes and prayers for everyone.
Good health, prosperity, and a year of
peace at home and in Israd.
We 6elieve the time rifts come for all
of us to re-estabasit our enthusiasm
and comMitment to our community
and the worCd Jewish community.

From ati yourfrientts at Tapper's,

itave a Happy and Hedtay Neli, Year.

Howard and

Steven Tapper

A

Kraft Kitchens offer three food ideas to help
break the fast on Yom Kippur. Pictured clockwise,
from left, are: Smoked Herring Balls, Orange Tea
Ring and Mandelbrot.
In observing Yom Kip- 1 1/2 cups sifted powdered

pur, the Kraft Kitchens
offer three recipes for break-
ing the fast.
Breaking the fast almost
always includes herring.
This recipe for Smoked Her-
ring Balls makes a delicious
alternative to the usual
creamed or pickled herring.
Serve these warm appetiz-
ers with a savory sauce of
mayonnaise, sour cream,
shredded cucumber and dill.
Orange Tea Ring features
an orange-flavored filling
with Philadelphia Brand
cream cheese, raisins and
almonds. A glaze made with
orange juice, rather than
milk, adds extra orange
flavor. The attractive ring is
made easily by rolling the
filled dough, bringing the
ends together to form a ring,
and cutting the edges so
that the slits open slightly
when baked, to expose the
filling.
A traditional favorite at
Yom Kippur, Mandelbrot
can be made well in advance
of the holiday. It will keep
best in a loosely covered
container for several days or
may be wrapped securely
and frozen. This version of
mandelbrot features sli-
vered almonds for a special
flavor and texture.

Orange Tea Ring

2 cups flour
1/2 cup granulated sugar
2 tsps. baking powder
1/2 tsp. salt
1 /2 cup Parkay margarine
1 /2 cup milk
1 8-oz. pkg. Philadelphia
Brand cream cheese, sof-
tened
1/2 cup raisins
1 /4 cup chopped almonds
1 tbsp. grated orange rind

Tapper's

Combine flour, 1/4 cup sugar,
baking powder and salt; cut in
margarine until mixture re-
sembles coarse crumbs. Add
milk, mixing just until mois-
tened. On lightly floured sur-
face, knead dough five times.
Roll dough to 18x12-inch re-
ctangle; spread with cream
cheese.
Sprinkle with combined re-
maining sugar, raisins, nuts
and rind. Roll up from long
end; seal long end. Shape into
ring, seam side down, on well
greased cookie sheet; seal
ends. Cut two-thirds through
ring from outer edge at 1-inch
intervals; turn each section on
its side. Bake at 375 degrees,
25 to 30 minutes or until lightly
browned.

sugar
2 tbsps. orange juice '
Combine powdered sugar
and juice; mix well. Glaze ring
while warm.

* * *

Mandelbrot

1 cup Parkay margarine
1 1/2 cups sugar
4 eggs
1 tsp. vanilla
4 cups flour
4 tsps. baking powder
1 tsp. salt
1 cup slivered almonds
Beat -margarine and sugar
until light and fluffy. Blend in
eggs and vanilla. Add corn-
gined dry ingredients; mix
well. Stir in nuts. Spread batter.
evenly into greased and
floured 15x10x1-inch jelly roll
pan. Bake at 350 degrees, 30 to
35 minutes or until golden
brown. Cut into 3 1/3x3/4-inch
slices. Place each slice, cut
side up, on cookie sheet; broil
1 to 2 minutes on each side or
until lightly brown.

* * *

Smoked Herring
Balls Recipe
1/2 cup Kraft real mayonnaise

1 /2

cup sour cream
cup drained shredded
cucumber
1 /2 tsp. dill weed
Combine ingredients; mix
well. Chill.

1 /3

1 /2

cup finely chopped onion
cup Parkay margarine
1 /2 cup dry bread crumbs
2 eggs, beaten
3 /41b. smoked herring, skinned,
boned, finely chopped
2 tbsps. water
oil
Saute onion in margarine.
Add remaining ingredients;
mix well. With hands slightly
moistened with water, shape
mixture into 1-inch balls. Fry in
1 1 /2-inches of hot oil 1 to 2 min-
utes or until golden brown.
Serve with sauce. Yield: ap-
proximately 3 dozen.

1 /4

No Consensus

The 30th World Zionist
Congress concluded in De-
cember with no consensus
on the issue of government
settlement policies in the
occupied territories and
with inter-party wrangling
over the composition of the
new WZO Executive.
Leon Dulzin, who ran un-
opposed, was unanimously
re-elected chairman of the
WZO Executive.

Wise men and fools are
hard to deal with.

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