410.4001110011 4 LceNidar CAMP TAMAKWA IS LOOKING FOR LOST CAMPERS. COOKING `Kosher Cuisine' incorporates variety of international recipes We just couldn't keep track of them all. Over the last fifty years they've moved to new cities, taken new names and traded in their camp t-shirts for business suits. And now we're trying to track them down. If you know of any old Tamakwans, or suspect one is lurking about your home or office, please give him or her the following information: Camp Tamakwa of Algonquin Park is fifty years old. A great birthday party reunion is scheduled for October 19, 1985 in the Detroit area. To receive an invitation or further information please call the Reunion Hot-line at (313) 544-0696, or complete the questions below and mail this ad to: The Great Tamakwa Birthday Reunion 23471 Gardner Oak Park, MI 48237 NAME ADDRESS PHONE: MAIDEN NAME YRS. ATTENDED CAMP noun 11x-nny 11/4 We Feed Your Body &Your Mind Join Us Monday Evening For A Great Kosher Dinner Catered by Rabbi Henry Goldschlag under the supervision of the Council of Orthodox Rabbis 5:30-7:30 p.m. and Great Classes 7:30-9:40 p.m. One 1-pound package thin wonton wrappers 2 cups peanut oil I suggest you use the following: two damp dish towels, a wok and a wire skimmer. JEWISH HISTORY THROUGH ART Dr. Joseph Gutmann • 7:30-8:30 p.m. THE JEWISH COMMUNITIES OF LATIN AMERICA BETWEEN LEFT AND RIGHT: AN UNEASY BALANCE Dr. Judith Laikin Elkin • 7:30-8:30 p.m. THE WORLD OF FREUD Dr. Sidney Bolkosky • 7:30-8:30 p.m. THE CAMERA VIEWS CREATION: IMAGES FROM THE BIBLE Dr. Gerald A. Teller • 8:40-9:40 p.m. THE BIBLE'S FIRST FAMILIES IN ENGLISH LITERATURE Dr. Joseph Lewis • 8:40-9:40 p.m. MASTERPIECES FROM YIDDISH LITERATURE Aliza Shevrin • 7:30-9:30 p.m. ADVANCED BEGINNER'S HEBREW Nira Lev • 7:30-9:30 p.m. For a complete listing - Please call for our schedule 352-7117 or 3541050 Classes begin September 6 13 MU RD - MMidrasha COLLEGE OF JEWISH STUDIES 21550 W. Twelve Mile • Southfield, Mi. 48076 MIDMSHA 2 0 - 0 0 21330 12 WAD. • 12 AMU RD Helen Nash took matters into her own hands. She wanted to prove that kosher cooking "could be as var- ied, light, elegant and exciting as one wished to make it." In doing so, she compiled a cookbook, Kosher Cuisine, which incorporates a variety of interna- tional recipes adapted for kosher cooks. Published by Random House, and with illustrations by Pat Stewart, the cookbook is divided into the following sections: Cocktail Food and First Course, Poultry, Meat, Fish (dairy and pareve), Pasta and Grains (dairy and pareve), Salads (pareve), Cakes and Cookies (dairy and pareve), Desserts (dairy and pareve), Pastries and Breads (dairy and pareve), Stocks (meat and pareve), Sauces and Salad Dressings (dairy and pareve) and Holidays. Added features include a dis- cussion on the definition of kosher, symbols denoting kosher products, notes on ingredients, cooking methods, descriptions of cooking utensils and helpful hints. Following are some sample re- cipes: CURRIED WONTONS FILLING: 1 small potato 1 /4 cup peanut oil % pound lean veal, ground, and 1/2 pound lean chuck, ground, then ground to- gether twice 11/2 to 2 tbsps. black Chinese soy sauce 11/2 to 2 tsps. kosher salt 11/2 tsps. sugar 1 medium onion, chopped fine 1 tbsp. Madras curry powder • •• II WI( P.O Located in the Sigmund and Sophie Rohlik Bldg. To make the filling: Wash potato, then, without peeling it, boil in water until done. Let cool, remove skin, and mash until smooth. Heat wok over high heat and add 3 tbsps. of oil. When oil is hot, add meat and stir fry over high heat, stirring all the time, until meat changes color and separates. Stir in soy sauce, salt, and sugar. Remove to a bowl. Heat wok again and add re- maining tbsp. oil. When oil is hot, add onion and stir fry over medium heat until soft. Add curry powder, meat, and potato, in- crease heat, and mix till thoroughly combined. Seaon generously and transfer to a bowl to cool before filling the wontons. To fill the wontons: Have a bowl of cold water nearby. Unwrap skins, but keep them covered with a damp towel. Working with one wrapper at a time, place it at an angle on a sheet of wax paper. Put 1 tsp. filling at the corner nearest you. Fold the corner over the fil- ling and roll toward the center but not to the end. Leave 1/2 inch of the opposte corner unrolled. You will have a triangle. Lightly moisten the left-hand corner of the triangle with cold water and bring both ends together to overlap. Moisten and pinch tightly to seal. Place wontons on a cookie sheet, with wax paper between the layers. Cover with a damp towel and refrigerate until ready to fry. If the towel dries in the refrigerator, moisten it. To deep fry the wontons: Pre- heat oven to 350 degrees F. Heat a wok over high heat. When hot, add the 2 cups oil and continu to heat until oil reaches 350 degrees F on a frying thermometer. (To test if oil is hot enough without a frying thermometer, drop a piece of wonton wrapper into hot oil: If it sizzles, oil is ready; if it burns, oil is too hot.) Deep fry a few won- tons at a time, turning them fre- quently with chopsticks so that they brown evenly. Fry till gol- den, about 3 minutes. Remove with a skimmer to a cookie sheet lined with several layers of paper towels, changing them frequently as needed. Keep warm on a rack set over a cookie sheet in the pre- heated oven as you continue fry- ing the rest. Serve hot. Note: Ask your butcher to grind each meat separately and then grind them together, it makes the meat fluffier. Wonton wrappers come in ap- proximately 1-pound packages and can be found in Oriental stores. Leftover skins, properly wrapped, freeze very well. Frozen wrappers should be defrosted in the refrigrator. If you fry wontons early in the day, they can be reheated in a preheated 300 degree F oven. If you wish to make wontons several days in advance, freeze them, uncooked, on trays. When frozen, transfer them to a plastic bag. Deep fry while still frozen, but allow a little extra time. Yield: about 70. MUSHROOM-BARLEY SOUP /4 ounce dried Polish or Czechoslovakian mush- rooms 1 cup boiling water 2 medium leeks or onions 1/2. cup plus 2 tbsps. fine pearl barley 9 cups Strong Chicken Stock 1 /4 bunch dill Kosher salt White pepper, freshly ground Place dried mushrooms in a small bowl and pour boiling water over them. Let soak for about 1 hour. Strain soaking liquid through a sieve lined with a paper towel, squeezing mushrooms over sieve to extract more liquid: set liquid aside. Wash soaked mush- rooms carefully to remove any sand, pat dry with paper towels, and chop coarsely. Cut off dangl- ing roots and most of green stems from leeks and discard tough outer leaves. Dice leeks, put in a sieve, and wash well under cold running water to remove all sand; drain. Wash barley in a sieve under cold running water until water runs clear. In a saucepan, bring stock, re- served mushroom liquid, chopped mushrooms, leeks, barley, and a few sprigs of dill to a boil. (Reserve remaining dill for garnish.) Re- duce heat and boil gently, covered, for about 1 hour, or until barley is soft. Discard dill sprigs and season with salt and pepper. Serve piping hot, in heated soup bowls, garnished with lots of dill snipped to bits with scissors. Note: If fine barley is unavail- able, use 1/2 cup medium-grain barley instead; the soup will have a coarse texture and a less- delicate flavor. If you like, you can refrigerate this soup in the same saucepan in 3 Continued on Page 38 4