84

Friday, May 25, 1984

THE DETROIT JEWISH NEWS

COOKING

Dairy recipes are available for lighter springtime meals

margarine,
Combine
granulated sugar and cream
cheese, mixing until well
blended. Blend in egg, juice
and rind. Add combined flour
and baking powder; mix well.
Chill several hours or over-
night. Shape level measuring
tablespoonsful of dough into
balls. Place. on ungreased
cookie sheet. Indent centers;
fill with preserves. Bake at 375
degrees 12 to 15 minutes or
until lightly browned. Cool;
sprinkle with powdered sugar.
Yield; about 5 dozen.
Variation: Substitute Kraft
strawberry preserves for ap-
ricot preserves.

Serve a tuna cheese roll with Jarlsberg cheese sauce and a
salad for a light lunch or dinner.

Tuna cheese roll

t

3 cups crumbled light tuna
1 egg, beaten
1 /4 cup milk
1 cup shredded Jarlsberg
cheese
1/4 cup minced onion
1 /2 tsp. garlic salt
1 /8 tsp. pepper
2 cups unsifted all-purpose
flour
4 tsps. baking powder
1 /4 tsp. salt
1 /3 cup butter or margarine
1 egg
1 /2 cup milk
Jarlsberg sauce
In bowl, combine tuna, be-
aten egg, 1/4 cup milk and
Jarlsberg cheese. Stir in on-
ion, garlic salt and pepper. Set
aside.
In bowl, combine flour, bak-
ing powder and salt. Using
pastry blender or two knives
cut in butter until mixture re-
sembles coarse meal. Blend
egg and 1/2 cup milk. Add all at
once to flour mixture. Blend
with fork until mixture forms
ball. Roll out on lightly floured
board to 12x10-in rectangle.
Spread tuna mixture evenly
over dough to within 1/2-inch of
edges. Carefully roll up jelly-
roll fashion. Pinch edges to
seal. Place on greased baking
sheet, seam side down. Bake
at 425 degrees until golden,
about 30 minutes. Makes 6 to 8
servings.
JARLSBERG SAUCE: In
saucepan, brown 1/2 cup mush-
rooms in 2 tablespoons butter.
Add 2 tablespoons flour and
cook, stirring until bubbling
and smooth. Gradually stir in
11/2 cups milk and cook, stir-
ring until thickened and
smooth. Add 1 _cup shredded
Jarlsberg cheese, 1/2 teaspoon
garlic salt and 1 /8 teaspoon
paprika. Heat, stirring. Serve
over loaf.

Creamy cocoa
cheesecake

1 cup graham'cracker crumbs
3 tbsps. sugar
3 tbsps. Parkay margarine,
melted
Combine crumbs, sugar and
margarine; press onto bottom
of 9-inch springform pan. Bake
at 325 degrees, 10 minutes.

2 8-oz. pkgs. Philadelphia
Brand cream cheese, sof-
tened
3/4 cup sugar
1 /3 cup cocoa
1 tsp. vanilla
2 eggs

Combine cream cheese,
sugar, cocoa and vanilla, mix-
ing at medium speed on elec-
tric mixer until well blended.
Add eggs, one at a time, mix-
ing well after each addition.
Pour over crust. Bake at 375
degrees, 30 minutes.

1 cup sour cream
2 tbsps. sugar
1 tsp. vanilla
Combine sour cream, sugar
and vanilla; mix well. Carefully
spread over cheesecake. Bake
at 425 degrees 10 minutes.
Loosen cake from rim of pan;
cool before removing rim of
pan. Chill. Yield: 10 to 12 serv-
ings.

•
Vegetable kugel

1 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp cinnamon
- 1/2 tsp. ground nutmeg
1/2 cup raisins
1/2 cup chopped nuts
Combine sweet potato,
apple, margarine and sugar;
mix well. Add combined dry
ingredients, mixing just until
moistened. Fold in raisins and
nuts. Pour into 10x6-inch bak-
ing dish; cover with foil. Bake
at 350 degrees, 1 hour. Un- •
cover; continue baking 10
minutes. Yield: 6 to 8 servings.
Variation: Substitute 2 cups
shredded carrot for sweet
potato.

•

2 cups shredded sweet potato
1 cup shredded apple
3/4 cup Parkay margarine,
melted
3/4 cup packed brown sugar

Salmon salad

1 cup Kraft real mayonnaise
1/2 tsp. dill weed

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•

Cheese bake

1 8-oz. pkg. Philadelphia
Brand cream cheese,
cubed
1 cup milk
1/2 tsp. salt
1 /4 tsp. pepper
3/4 cup shredded carrot
1 /4 cup green onion slices
4 cups thin peeled potato
slices
Combine cream cheese,
milk and seasonings; stir over
low heat until smooth. Stir in
carrot and onion. Add
potatoes; mix lightly. Spoon
into 10x6-inch baking dish;
cover with foil. Bake at 350 de-
grees, 55 minutes. Unvocer;
continue baking 15 minutes or
until potatoes are tender.
Yield: 6 servings.
Microwave: Microwave
cream cheese, 1 1/4 cups milk
and seasonings in 2-quart
casserole on high 1 1/2 to 2 min-
utes or until sauce is smooth
when stirred. Stir in carrot and
onion. Add potatoes; mix
lightly. Cover; microwave on
high 20 to 22 minutes or until
potatoes are tender, stirring
every 5 minutes.

•

Apricot cream
cheese cookies

1 cup Parkay margarine
1 cup granulated sugar
1 3-oz. pkg. Philadelphia
Brand cream cheese, sof-
tened
1 egg.
1 tbsp. lemon juice
1 tsp. grated lemon rind
1 3 /4 cups flour
1 tsp baking powder
Kraft apricot preserves
Powdered sugar

Kraft Kitchens' Philly Nut Bread is a treat after meals or as a
snack.

Combine mayonnaise and
dill weed; mix well.
1 qt. shredded lettuce
2 cups chopped tomato
2 cups chopped cucumber
1 151/2-oz. can salmon,
drained, flaked
1 10-oz. pkg. frozen peas,
cooked, drained
In 21/2-quart salad bowl, layer
lettuce, tomato, cucumber,
salmon and peas. Spread
mayonnaise mixture over
salad to seal. Cover; refriger-
ate overnight. Yield: 4 to 6
servings.

•

Philly nut bread

Apricot Cream Cheese Cookies make a colorful arrangement
when alternating apricot preserves with strawberry.

1 8-oz. pkg. Philadelphia
Brand cream cheese, sof-
tened
1/4 cup sugar
1 egg
Combine cream cheese,
sugar and egg, mixing until
well blended.

21/4 cups flour
1 /3 cup granulaged sugar
1 /3 cup packed brown sugar
2 tsps. baking powder
1 tsp. salt
3/4 cup Parkay margarine,
melted
1 /2 cup milk
2 eggs
3/4 cup chopped nuts
Combine dry ingredients.
Add combined margarine, milk
and eggs, mixing just until
moistened. Fold in nuts.
Spread 11/2 cups batter into
greased and floured 9x5-inch
loaf pan. Cover with cream
cheese mixture; carefully top
with remaining batter. Bake at
350 degrees, 1 hour and 10
minutes or until wooden pick
inserted in center comes out
clean. Cool 10 minutes; re-
move from pan. Yield: 1 loaf.
Variation: Substitute 10-
inch fluted tube pan for loaf
pan. Bake at 350 degrees, 50 to
55 minutes or until wooden
pick inserted in center comes
out clean.

Vegetarian delights in new cookbook

Former Detroiter Nava
Atlas has come to the aid of
her countrymen — other
vegetarians.
Ms. Atlas is the writer
and illustrator of a new
paperbacked vegetarian
cookbook, "Vegetariana,"
published by The Dial
Press.
An illustrator and
graphic designer, Ms. Atlas
has compiled a book com-
plete with vegetarian re-
cipes, facts and anecdotes
about famous vegetarians
as well as other information
pertinent to understanding
vegetarianism.
The appendices include a
guide to herbs and spices,
cooking notes and a list of
sources for those who wish
to learn more.
Following her introduc-
tion, in which she relates
how she changed her eating
habits, and ultimitely those

Nava Atlas
of her parents and her
brothers, Ms. Atlas has
compiled a varied list of dis-
hes certain to be found ap-
pealing to vegetarians as
well as to non-vegetarians.
The book is divided into
the following sections:
soups, salads, sauces and

dressings, eggs and cheeses,
grains and legumes, pasta,
vegetables, potatoes, quick
breads and sweets.
Amply illustrated in
black and white, the book is
dedicated in memory of Ms.
Atlas' father, Mr. Liber At-
las. Her mother, Elisheva
Atlas, is a resident of Oak
Park.
The Israeli-born Ms.
Atlas includes in her collec-
tion many Middle Eastern
dishes.
Following are some sam-
ple recipes from "Veg-
etariana":

MEDITERRANEAN
BROCCOLI AND
MUSHROOM SOUP

1 medium onion chopped
1 /3 cup raw barley or 1/3 cup raw
orzo (rice-shaped pasta)
2 bay leaves
2 cloves garlic, minced
1 tbsp. olive oil

21/2 to 3 cups finely chopped
broccoli
1 /2 pound coarsely chopped
mushrooms
1 small turnip, peeled and
diced
1 8 oz. can imported plum to-
matoes with liquid, chopped
3 tbsps. minced fresh parsley
1/4 cup dry red wine
1 teaspoon paprika
1 teaspoon dried marjoram
1 /2 teaspoon dried oregano
1/2 teaspoon dried basil
1 /4 teaspoon dried rosemar y
Salt and freshly ground pep-
per to taste
Grated Parmesan cheese for
topping, optional

Place the onion, barley, bay
leaves, garlic, and oil in a large
pot and cover with 2 cups of
water or vegetable stock.
Bring to a boil, cover, and
simmer over low heat for 10
minutes. (If you use the orzo
instead of the barley, cook it
separately until it is al dente,
drain, and set it aside. Add it to -
the soup just before serving.
Add all the remaining ingre-