40 Friday, November 11, 1983
THE DETROIT JEWISH NEWS
saPioneer Women/Naamat Detroit Council Revises Cook Book
tr14
ing the presidency of Ruth
Miller, who chose Margaret
Bialkin as editor.
Shoshanah Edelson is the
associate editor, Frieda
Leemon, Mrs. Miller and
. .
Greater Detroit Council,
Pioneer Women/Naamat,
has revised its cook book.
The
_ project was begun dur-
Formaiy lad & Dirt
/ GIORGIO'S
Family Dining
Restaurant
21411 SOUTHFIELD (N. of 11 Mile)'
559-1091
(Formerly Spiro's)
25920 GREENFIELD at boll
Oak Park
BREAKFAST SPECIAL
7 a.m. to
11 a.m.
$ .1
■
968-4060
OPEN MON.-SAT.
6 a.m. thru 9 p.m.
179
• BREAKFAST SPECIAL 99
• 2 Eggs (any style)
• 3 Strips of Bacon or
• 3 Unks of Sausage
• Potatoes, Toast & Jelly
Mee.-Sat. 6-11
a.m.
• LUNCH SPECIALS
• DINNER SPECIALS
Regular NOM ad
GOURMET COUNTERSIDE
SPECIALS
(Steak Dine, Caesar Salad,
Veal Dishes, etc., etc., etc.)
[OPEN 1 DAYS — 7- a.m.-10 pi n.
LUNCH & DINNER
SPECIALS
FROM $ 3.1 5
INCLUDES: SOUP, POT., YEG.
BREAD S BUTTER
Your Hosts:
\GEORGE Si MARIA GOLEMATIS
;111111 .111•111 .1*
?Since
ITALIAN DINING
AND PIZZA
4033 W. 12 MILE 3 Blks E. of Greenfield ,
Berkley
548-3650
I
I
I
1
I
I
'IN FOOD PURCHASE OF $6 OR MORE
I •
DINING ROOM,
ROOM I CARRY OUT OR DELIVERY
aiut
MON.-THURS. 11 a. m -12 Mid.
a.m.
"SAT.12i
n..SUN.12no::Agirires
......
11/31/83.
INI M MN NOMMIIOW= IN=
- -
ALEXANDER'S fo inoed
542-4414
° 13400 W. 9 MILE & COOLIDGE
OPEN 7 DAYS
DAILY LUNCH &
DINNER SPECIALS
11 a.m. to 11 p.m.
FROM
$2.95.
95' EXTRA INCLUDES:
SOUP, VEG., COFFEE OR TEA OR 1 SOFT
DRINK OR 1 NOT CHOCOLATE AND DESSERT
Mon. Thru Sat. 7 a.m. to 11 p.m.
Sun. 9 a.m. to 9 p.m.
7 DAILY BREAKFAST SPECIALS
7 DAYS A WEEK
MON-FRI 1 am-11 am, SAT & SUN 1 am-2 pm
From 1.15 to 2.95
2 EGGS, •
TOAST &
COFFEE
$1.25
WAFFLE
AND
COFFEE
Family Dining Restaurant
15600 W. 10 MILE RD. AT GREENFIELD (New Orleans Mall)
559-5080
20% OFF
ALL DINNERS 7 DAYS A WEEK
WITH THIS COUPON
• Except Specials
• Expires 11/30/83
NEW HAIMISHE COOKING
BY CHEF MAYA
SATURDAY SPECIAL
"CHOLEINT"
INCLUDING $ a95
SOUP & SALAD BAR ‘ 1.
per pers.
TUES. & SUN. SPECIAL, 5 p.m. to 9 p.m.
$ 6 95 per pers.
INCLUDING SOUP & SALAD BAR
NO BAKE
CHEESE CAKE
2 pkgs. instant cheese cake
(Royal)
1 8-oz. pkg. cream cheese
1 large carton Cool Whip, 8 oz.
$1.95
HARRY'S
ALL-YOU-CAN-EAT
BUFFET
Gloria Zabner are assistant
editors and Ms. Zabner pro-
vided -the illustrations.
Mesdames Miller and
Zabner designed the cover.
The committee helping to
compile the book is com-
prised of Frieda Faigin,
Mildred Hooberman,
Frances Konof, Sedell
Kramer, Renee Shuster,
Betty Ann Singer, Lorraine
Tannis, Charlotte Wachtel.
The looseleaf binder-
styled cookbook has a
special feature — the
cover can be folded in
half so that the book can
be propped up for better
viewing during the prep-
aration of the recipes. A
cross-referenced index
also is helpful.
The kosher cook book
provides a variety of re-
cipes, and the sections into
which it is divided include:
traditional specialties;
Passover dishes; appetizers
and soups; poultry and fish;
meats; cheese and eggs; rice
and noodles; vegetables;
salads, dressings and molds;
breads and rolls and des-
serts.
Proceeds from the sale of
the cook book, which will be
available at the Jewish
Community Center Book
Fair, will benefit Pioneer
Women/Naamat projects in
the U.S. and in Israel.
The cook books also are
available at the Pioneer
Women/Naamat offices,
25900 Greenfield, Suite
205A, Oak Park, 967-4750.
Following are some sam-
ple recipes:
BERKLEY THEATRE
2990 W. 12 Mile Rd.
Berkley LI 2-0330
ALL SEATS
$1.00 AT ALL TIMES
Tom Cruise in
"RISKY BUSINESS" (R)
Fri., Sat. & Weeknights
7:30 & 9:30
Sun. 1:35, 3:35, 5:30, 7:30, 9:30
KEEGO CINEMA
Where Movies Cost Less
Orchard Lake & Cass Lake Rds.
1 1/2 Miles West of Telegraph
682-1900
Expanded paved lighted
parking behind theatre.
This ad will entitle bearer to
ONE FREE ADMISSION
When a second admission
is purchased
This coupon will expire
on Nov. 17
"ANGELO MY LOVE" (R)
Fri. 7:00 & 10:00
Sat. 1:30, 4:15, 7:00, 10:00
Sun. 2:00, 5:00, 8:00
Mon.-Thurs. 6:45 & 9:30
WASHINGTON THEATER
426 S. Washington, R.O.
541-0082
Adults $1.50
"RISKY BUSINESS" (R)
Fri. & Sat. 7:30 & 9:30
Sun. 1:00, 3:00, 7:30 & 9:20
Mon.-Thurs. 7:30 & 9:20
3 cups cold milk
1 pkg. lady fingers
cherry pie filling for topping
Use springform pan. Line
pan with split lady fingers.
Beat cheese cake mixture with
milk until thick, beat in cream
cheese and Cool Whip. Pour
into lined cake pan and set in
refrigerator. After cake is
done, you may put ple filling
on top.
** *
EGGPLANT
RATATOUILLE
1 1-lb. eggplant
1 cup chopped onion
1 clove garlic, minced
1 yellow summer squash, 1/2 lb.
1 zucchini, 1/2 lb.
2 large peeled, chopped to-
matoes
2 tsp. salt
1 tsp. thyme
1 basil leaf, crumbled
1 /2 tsp. pepper
2 tbsp. oil
Bake eggplant at 350 de-
grees for 45 minutes or until
tender. Cool on rack. Cut in
half lengthwise — scoop out
and chop pulp. Save shells.
Saute onion and garlic in oil.
Trim and slice unpeeled sum-
mer squash and zucchini 1/4"
thick. Add to onions. Saute
while stir frying — 3 minutes.
Add eggplant and seasonings.
Add tomatoes and cover, stir-
ring occasionally. Cook for 30
minutes until tender and liquid
is absorbed. When done fill
shells with mixture or just
serve hot as a vegetable or
cold as relish. Keeps very well,
at least a week.
** *
LASAGNA
FLORENTINE
2 tbsp. margarine
1 /3 cup chopped onion
3 tbsp. corn starch
1 tsp. salt
dash pepper
dash ground thyme
1 1/2 cups milk
1 /3 cup mayonnaise
1 pkg. (10 oz.) frozen, chopped
spinach, thawed and drained
2 cans (7 oz. each) tuna,
drained
6 lasagna noodles, cooked
and drained and cut in 1/2
2 tbsp. Parmesan cheese
Melt margarinein pan. Saute
onion until tender. Add next 6
ingredients. Heat until thic-
kened; stir in spinach. Mix 1/3
cup sauce with tuna. Spoon 2
tablespoons tuna mixture on
each noodle and roll up. Pour
half remaining sauce into bak-
ing dish, place roll ups on top
and pour on rest of sauce.
Sprinkle with cheese. Bake in
325 degree oven for 20 min-
utes. Serves 4-6.
* * *
PERFECT QUICHE
10 inch pie shell, prebaked (10
minutes)
1 egg white, lightly beaten
3 tbsp. butter
6 leeks (white part only) split,
washed thoroughly and
sliced
1 /2 lb. Gruyere cheese
(coarsely grated)
CUSTARD
4 eggs at room temp.
1 egg yolk
1 cup cream, at room temp.
1 cup milk, room temp.
1 tsp. sugar
1 /8 tsp. nutmeg
salt and pepper to taste
Brush the bottom of the pre-
baked pie shell with the lightly
beaten egg white. In a skillet,
melt the butter and saute the
leeks over low heat until they
are almost a puree. Spread the
bottom of the pie shell.
Sprinkle the cheese on top of
it.
Custard: In a mixer, beat the
four whole eggs and the extra
yolk. Add the cream, milk,
salt and pep-
per and blend well. Preheat the
oven to 450 degrees. Spoon
the custard gently on top of the
cheese. Bake for 12 minutes,
then turn the oven down to 350
degrees and bake until the
custard sets,. usually 30 to 40
minutes. If the custard sets be-
fore it browns, set the quiche
under a hot broiler for a minute
or two. Serve hot or cold. May
be prepared a day ahead. Do
not freeeze. Serves 6 to 8. May
be used as a main dish.
** *
CHOW MEIN
1 lb. beef, cut into squares, lef-
tover or raw
3 celery ribs with tops left on
2 onions, sliced
2 tbsp. cornstarch
1 /4 cup water
1 /2 cup soy sauce diluted with
1/2 cup water
2 tsp. of ginger
1 can drained bean sprouts
1 small can mushrooms
drained or
1 /4 lb. fresh sliced mushrooms
Saute onions, celery in a
covered sauce pan. When half
done, add meat. (If using raw
meat, cook at least 1 hour,
covered.) Add soy sauce mix-
ture and ginger. Taste. When
meat is tender, add mush-
rooms, cook 10 minutes
longer and add bean sprouts
at the very last so that they re-
main crisp, heat but do not
over cook. This may be thic-
kened with cornstarch and
water, if desired. (Left over
gravy from cooked roasts
gives chow mein a delicious
flavor.) Serve over noodles,
stes
d
ie a .med rice or Chinese noo-
sugar, nutmeg,
** *
MOCK CAVIAR
1 1/2 cups canned, pitted ripe
olives
1 1/2 tbsp. chopped anchovies
1 tsp. salad oil
2 tsp. lemon juice
1 /4 cup sour cream
1 tbsp. green onions, thinly
sliced lettuce leaves
Drain olives and chop finely.
Mix olives and anchovies,
salad oil and lemon juice.
Cover and chill. When ready to
serve, line a chilled serving
dish with small, crispy lettuce
leaves. Pile over mixture on
lettuce. Top with sour cream
and sprinkle with green on-
ions. Makes 1 1/2 cups.
** *
PASSOVER
APRICOT SQUARES
1 /2 lb. butter or margarine
1 cup sugar
1 tbsp. grated lemon rind
1 tsp. vanilla 4
2 egg yolks
2 cups matza cake meal or
matza meal
1 /4 cup lemon juice
1 cup chopped nuts
1 lb. jar apricot preserves
Combine butter and sugar
and mix well. Add 1 tbsp.
lemon rind, 2 egg yolks and
beat until fluffy and light. Add 2
cups matza cake meal and mix
well. Put 3/4 of dough in well
greased 9x13 pan. Freeze re-
maining dough. Bake at 325
degrees for 20 minutes. Com-
bine 1 lb. jar of apricot
preserves and 1/4 cup lemon
juice. Spoon over hot crust.
Sprinkle 1 cup chopped nuts.
Grate frozen dough over top.
Bake 35 minutes at 325 de-
grees.
** *
LEMON CHIFFON PIE
1 envelope unflavored gelatin
1 cup sugar, divided
1 /8 tsp. salt
4 eggs, separated
1 /2 cup lemon juice
1 /4 cup water
2 tsp. grated lemon rind
1 9-inch baked pie shell
Mix gelatin, 1/2 cup sugar and
salt thoroughly in top of a
double boiler. Beat egg yolks,
lemon juice and water to-
gether; add to gelatin. Cook
over boiling water, stirring
constantly until gelatin is dis-
solved, about 5 minutes. Re-
move from heat and stir in
grated lemon rind. Chill, stir-
ring occasionally, until mix-
ture mounds slightly when
dropped from a spoon. Beat
egg whites until stiff. Beat in
remaining 1/2 cup sugar. Fold
gelatin mixture into stiffly be-
aten egg whites. Turn into
baked pie shell. Chill until firm.
Garnish with whipped cream.
* * *
SALMON WELLINGTON
1 large can salmon
1 large onion, grated (or use
minced onion)
3 /4 cup crumbled Ritz or soda
crackers
1 pkg. crescent rolls
1 /2 cup sour cream
1 /8 lb. melted margarine
1 tbsp. lemon juice
garlic powder
egg yolk
Roll out package of crescent
rolls into a rectangle shape.
Mix all other ingredients to-
gether, except the egg yolk.
Place salmon mixture on edge
of dough rectangle and roll up.
Place seam on bottom on
Pam-sprayed cookie sheet.
May glaze top of roll with egg
yolk mixed with water. Bake at
375 degrees for 20 to 25 min-
utes. Serves 6 to 8.
** *
NO-KNEAD HALLA
Mix following ingredients
and let stand:
1/2 cup warm water
1/2 tsp. salt
1 /4 tsp. sugar
1 tsp. flour
2 pkgs. yeast
Place 8 cups of flour in a
large mixing bowl. Make well.
In the well put the following:
3 well beaten eggs
3 /4 cup sugar
1 /2 cup oil
2 cups warm water
1 tbsp. salt
1/2 cup raisins, (optional)
Add the yeast mixture to
above. Mix together with
wooden spoon until it is a
sticky consistency. Set aside
for 3 hours. Mix about every 1/2
hour, with a spoon. (Do not
cover.) Wet hands and dry -with
flour. Divide dough into 3 sec-
tions; each section is a halla.
Grease 3 loaf pans with oil.
Brush halla with mixture of 1
egg yolk, 1 teaspoon water and
a bit of sugar. Let rise for 1
hour. Bake in preheated 350
degree oven for 45-55 minutes,
until golden brown.
NOTE: If you cut recipe in
half, it will make 1 large halla.
(Optional) Poppy seeds may
be sprinkled on top.
** *
CRANBERRY,
STRAWBERRY MOLD
2 3-oz. pkgs. strawberry gela-
tin
2 cups boiling water
1 16-oz. pkg. frozen, sliced
strawberries
1 10-oz. pkg. frozen cranberry
relish
2 8-oz. cans crushed pineap-
ple, undrained
1/2 cup chopped celery (op-
tional)
1/2 cup chopped nuts (optional)
Dissolve gelatin in the boil-
ing water. Add the frozen
strawberries and cranberry re-
lish. Stir until they are melted
and mixed. Add the crushed
pineapple. Chopped celery
and/or nuts may be added.
Pour into eight cup mold. Chill
until firm.
There is no dispute man-
aged without passion, and
yet there is scarce a dispute
worth a passion.
—Sherlock