44 Friday, September 14, 1984 THE DETROIT JEWISH NEWS • ■•■•■■ •••• ■ ••• ■ ••••••• ■ ••••••••••• ■ ••• ■ •∎ •••••• • • ■ • ■ • ■ ■ • • ■ • ■ • • Yarns • Instructions • Original Designs • Finishing • Handcrafted Sweaters Gift Certificates Available Orchard Mall, 6335B Orchard Lake Road ■ • ■ • ■ • ■ • ■ • ■ • 855-2114w ■•■•■•■•■•■•■•■•■•■•■•■•■•■•■•■•■•■•■•■•■•■•■•■• ; West Bloomfield COOKING Recipes offered for the High Holidays Mon. Hun Sat.10-5 MONEYTALK .. . WHAT EVERY WOMAN SHOULD KNOW ABOUT ESTATE & TAX PLANNING, INSURANCE & FINANCIAL PLANNING, AND DIVORCE Tuesday, September II 9:30 a.m. to 11:30 a.m. or Tuesday, September 18 7:00 p.m. to 9:00 p.m. at the Birmingham Community House SPONSORED BY: THE HAMPTON GROUP Teryl L. Minasian, J.D. LL. M. Shirley Harris, CLU Linda G. Selbst, J.D. For Registration Information Call: 358-3300 • Mon.-Fri. — 10am-6pm Thursday. . 10am-8pm Saturday . . 10am-5pm Custom Styling and Repairs on premises CARROT RAISIN BARS 1 cup Parkay margarine 1 cup packed brown sugar 3 eggs 1 tsp. vanilla 11/2 cups flour 1/2 tsp. cinnamon 1 /4 tsp. baking soda Vi tsp. ground nutmeg 2 cups shredded carrot 1/2 cup raisins 1/2 cup shopped nuts Cream Cheese Frosting Beat margarine and sugar until light and fluffy. Blend in eggs and vanilla. Add combined dry ingre- dients; mix well. Stir in carrot, raisins and nuts. Spread into greased 15x10xl-inch jelly roll pan. Bake at 375 degrees, 25 min- utes or until golden brown. Cool. Frost with: CREAM CHEESE FROSTING 1 3-oz. pkg. Philadelphia Brand cream cheese, sof- tened 1 /4 cup Parkay margarine 1 tsp. vanilla 3 cups sifted powdered sugar Combine cream cheese, mar- garine and vanilla, mixing until well blended. Gradually add sugar, mixing well after each addition. Yield: approximately 5 dozen. SALMON MOUSSE 1 envelope unflavored kosher gelatin 1/2 cup cold water 1 8-oz. pkg. Philadelphia Brand cream cheese, sof- tened 1 cup Kraft real mayonnaise 1 8-oz. can tomato sauce 1 151/2-oz. can salmon, drained, flaked 1/2 cup finely chopped celery 1 /4 cup finely chopped green pepper 1 tbsp. finely chopped onion Cucumber slices Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese, mayon- naise and tomato sauce, mixing until well blended. Gradually add gelatin, mixing until blended. Fold in salmon, celery, green pep- per and onion. Pour into lightly oiled 5-cup mold; chill until firm. Unmold onto serving plate: sur- round with cucumber. Yield: 4 to 6 servings. Food Processor: Soften gelatin in water; stir over low heat until dissolved. Place cream cheese, mayonnaise and tomato sauce in food processor work bowl; process with steel blade until smooth. Gradually add gelatin to cream cheese mixture; process until blended. Add salmon and vegeta- bles to work bowl; process until blended. Continue as directed. FRENCH ONION SOUP 8 ozs. sliced yellow onions 3 cups water 2 envelopes chicken-flavored instant broth and season- ing mix 1 bay leaf 1 /2 tsp. Worcestershire sauce 1 /4 tsp. salt 1 /8 tsp. pepper 1 can (61/2 to 7 ozs.) Star-Kist tuna, drained 2 tbsps. chopped parsley 2 slices (1 oz. each) enriched or whole grain bread The Kraft Kitchens suggest two recipe ideas for Rosh Hashanah, Salmon Mousse and Carrot Raisin Bars. Both make-ahead dishes feature the richness of Philadelphia Brand cream cheese for a festive offering. 1 tbsps. (1/2 oz.) Parmesan cheese In skillet, combine onions with 1 cup of the water and 1/2 envelope of the seasoning mix. Bring to a boil; cook over medium high heat until liquid has evaporated and onions are lightly browned — about 10 minutes. Add remaining water and seasoning mix, bay leaf, Worcestershire sauce, salt and pepper. Bring to a boil. Cover, reduce heat and simmer 20 min- utes. Remove bay leaf, add tuna and parsley. Heat thoroughly. Toast bread on one side under broiler. Turn over and sprinkle with cheese. Broil until golden brown; cut into 1-inch squares. Divide soup into 2 bowls. Top each with bread cubes. Makes 2 serv- ings — supplement as required. COFFEE PEACH FRAPPE 3 tbsps. instant Yuban or Sanka brand coffee 11/2 cups cold water** 1 can (16 oz.) sliced peaches, chilled Vs tsp. nutmeg 1 pint vanilla ice cream Crushed ise **Or use 2 cups cold water and 1 tbsp. imitation rum flavor. Dissolve instant coffee in cold water in a medium bowl; stir in bourbon and set aside. Reserve 5 small peach slices for garnish, if desired. Combine remaining peaches with syrup, the nutmeg and about 1 1/2 cups of the ice cream in blender container. Blend at high speed until smooth. Add to coffee mixture; blend well. Serve in tall glasses over crushed ice or pour into punch cups. Top each serving with a small scoop of the remaining ice cream. Garnish with reserved peach slices and mint sprigs, if desired. Makes about 5 cups or 5 large or 10 small servings. EGGPLANT AND PASTA CASSEROLE 1 tsp. salt 1 medium-sized eggplant, sliced Y2 " thick 1/2 cup cooking oil 1/2 cup chopped onions 2 cans (15 oz. each) Chef Boy- ar-dee Cheese Ravioli in tomato sauce 1 cup grated Mozzarella cheese Salt eggplant slices; place waxed paper over them; weight with large platter for 15 minutes. Dry slices with absorbent paper. Fry eggplant slices in cooking oil; drain on absorbent paper. Saute onions lightly. Arrange a layer of fried eggplant on top of Cheese Ravioli; then, sauteed onions. Sprinkle with half of grated Moz- zarella cheese. Continue layering: Cheese Ravioli, eggplant slices, then cheese. Bake uncovered for 20 minutes in 350 degree oven or until cheese is golden. Serves 4-6. COFFEE ALMOND FLOAT 1 quart milk 1 /2 cup firmly packed brown sugar 2 tbsps. instant Brim or freeze-dried Maxim coffee Dash of salt 1 /4 tsp. almond extract Chocolate, coffee, vanilla or pistachio ice cream Combine milk, brown sugar, coffee, salt and almond extract in large pitcher or electric blender. Chill. Then just before serving, stir or blend well. Pour into tall glasses and top each serving with a scoop of ice cream. Makes about 1 quart or 4 servings. Serve J&B scotch This season put J&B scotch at the top of your list for holiday get-togethers. J&B complements the delicious food on your holiday table. BROCCOLI ELEGANTE 1 pkg. (16 oz.) Birds Eye broc- coli, French green beans, pearl onions and red pep- pers 2 tbsps. flour % cup mayonnaise % cup milk % cup shredded cheddar cheese cup soft bread crumbs 1 tbsp. butter or margarine Prepare vegetables as directed