THE DETROIT JEWISH NEWS Friday, September 14, 1984
45
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ONE .,t LADY 4:- BAND
on package; drain. Mix flour into
mayonnaise; then gradually
blend in milk. Stir in 1 /3 cup of the
cheese. Saute bread crumbs
lightly in butter in small skillet.
Combine vegetables and mayon-
naise mixture in 1-quart cas-
serole. Top with bread crumbs and
Use Peter Heering in holiday treats
This year, you can delight your
family with new variations of
some old holiday favorites de-
veloped by Peter Heering espe-
cially for Rosh Hashanah.
The recipes featured — Tzim-
mes Squares, Fruit Compote, and
Chocolate Cherry Sponge Cake —
continue the tradition of eating
sweet, succulent dishes on Rosh
Hashanah.
In addition, the recipes combine
the favorite foods of the season
with another holiday favorite of
Jewish families, Peter Heering.
The distinctive cherry flavor of
the liqueur from Denmark
enhances the taste of these tradi-
tional desserts.
TZIMMES SQUARES
1 /2 cup solid shortening or sof-
tened margarine
1 /4 cup granulated sugar
6 tbsps. Peter Heering
1 cup grated, peeled apple (1
medium apple)
1 cup grated carrots (2 medium
carrots)
1 cup grated sweet potato ( 1/2
medium sweet potato)
3 /4 cup matzah meal
1/2 cup pitted prunes, chopped
1 tbsp. lemon juice
1/2 tsp. grated cinnamon
1 /2 tsp. salt
Preheat oven to 350 degrees. In
a large bowl, cream shortening
and sugar. Add remaining ingre-
dients and stir until well blended.
Spoon into a greased 9x9-inch
baking pan.
Bake 45 minutes or until firm
and lightly browned. Cool slightly
on wire rack before cutting into
squares. Serves 6 to 8. -
FRUIT COMPOTE
1/2 cup Peter Heering
2 12-oz pkgs. (or 4 cups) mixed
dried fruit, such as prunes,
apricots, dried apple,
dried pears
3 cups water
1 cup apple juice
1 tbsp. lemon juice
2 tsps. grated lemon rind
2 cinnamon sticks
In a large saucepan, combine all
ingredients. Bring to a boil on
high heat. Reduce heat; cover and
simmer 30 minutes, stirring occa-
sionally, until fruit is tender.
With a slotted spoon, remove fruit
to a serving bowl; discard cinna-
mon sticks.
Increase heat to high; cook
juices until thick and syrupy.
Pour over fruit and allow to cool.
Serve warm, chilled or at room
temperature. Serves 8 ( 1/2 cup per
serving).
CHOCOLATE CHERRY
SPONGE CAKE
2cups cake flour
1 /2 cup cocoa powder
1 cup sugar
1 tbsp. baking powder
1 tsp. salt
6 egg yolks, at room tempera-
ture
piano or portable
organ with rhythm box
remaining cheese. Bake at 350
degrees for 15 minutes until bub-
bly and lightly browned. Makes
about 31/2 cups or 5 servings.
353-9566
Adele Miller
3RD ANNIVERSARY SALE
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SEPT. 19, 1984.
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352-1080
MASSAGE FOR MEN 8 WOMEN
Sweeten the year ahead by serving Peter Heering and using it to create
special desserts like the Tzimmes Squares, Fruit Compote and Chocolate
Cherry Sponge Cake pictured here.
1/2 cup Peter Heering
1 /4 cup water
1/2 cup oil
6 egg whites, at room tempera-
ture
1/2 tsp. cream of tartar
Preheat oven to 350 degrees.
Combine flour, cocoa, 1 cup sugar,
bakng powder and salt. Stir until
combined. Add egg yolks, Peter
Heering, water, and oil to flour
mixture; beat until smooth.
Beat egg whites with cream of
tartar until soft peaks form. Beat
on high speed adding 1/4 cup sugar,
2 tbsps. at a time. Continue bating
until stiff peaks form and sugar is
completely dissolved. Do not
scrape sides of bowl. Fold flour
mixture into egg whites. Turn
into ungreased 10-inch tube pan.
Bake 1 hour or until cake springs
back when touched lightly on top.
Invert cake pan on neck of a
bottle. Cool completely. Run a
knife around edge of pan to re-
move cake. Dust with confec-
tioner's sugar. Serves 10 to 12.
MEASURING
The directions on the side of a
Maxwell House Coffee can are
based on a standard 6 fl. oz.
measuring cup. But, the measur-
ing lines on the side of the coffee
pot are usually based on a 5 to 51/2
fl. oz. cup. Be sure to measure
water in standard measuring
cups. And measure coffee with a
standard measuring spoon (1
level tbsp. per cup).
Special Care
(70 min.) $32.00
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Getting the most out of coffee
STORAGE
To make Maxwell House Coffee
last up to four times longer, keep
it tightly covered in the re-
frigerator. Regular or instant, it
should stay fresh for eight weeks
or more.
To keep coffee fresh for up to six
months, store it in the freezer.
Pure coffee, like Maxwell House
regular or instant, freezes per-
fectly.
Caution: After refrigerating or
freezing coffee, put it back in the
refrigerator as soon as you've
measured it out. Cold coffee at-
tracts humidity from the air. Re-
member, humidity is one of cof-
fee's worst enemies.
Regular
(50 min.) $25.00
FLAVOR IS TIMING
Don't perk Maxwell House Cof-
fee for more than eight minutes.
Longer than eight minutes, there
is a slightly bitter, burnt taste.
For strong coffee, use a little less
water.
BREWING
Don't use drip grind Maxwell
House Coffee in a percolator. Bet-
ter flavor and less waste are ac-
complished when using Maxwell
House that's specially adapted to
specific coffee makers.
LET IT "SETTLE"
After taking perked Maxwell
House Coffee off the heat, always
let it "settle".
Holiday menu
BY NORMA BARACH
A menu for the Rosh Hashanah
holiday meal:
wine
apples and honey
Continued on next page
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