34 r Friday, October 19 1p84:
T F DETRpIT JEWISH NEWS
.
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ON DIAMONDS
• We Sell Diamonds Only
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Call Jerry Turken at
355-2300
The New York
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Company
"The Diamond Cutters'
3000 Town Center.
-
Southfield, Michigan
DICK HARRIS CADILLAC
Proudly Announces
HARVEY FREEDMAN
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Stop In and See
Him or Call
834-3400
FOR ALL YOUR TRANSPORTATION NEEDS
• We Lease All Makes and Models •
Dick Harris Cadillac, Inc.
13939 Livernois at Oakman Blvd., Detroit
Just South of the Lodge X-Way.
Ya acov Again
`t
Fromthe First Through
the Fourth Dimension"
COOKING
On a tight schedule? Try recipes
from Triad-published 'Quick and Easy'
Recipes from cookbooks corn-
piled by Michigan Jewish
women's organizations are in-
cluded in a new Triad Publishing
Co. cookbook, Quick and Easy.
Edited by Shelley Melvin, the
paperbacked cookbook contains
recipes which can be prepared in
about 20 minutes, using fresh in-
gredients, instead of canned or
prepared.
The cookbook opens with
"Notes to the cook" and through-
out the editor has "Quick Ideas"
for variations on a recipe or cook-
ing procedure. Directions are
given for conventional or food
processor preparation.
Recipes for appetizers, bever-
ages, soups, salads, sauces, main
dishes, quick breads, coffee cakes
. and desserts are included and
there is a special section for
Passover meals and treats.
The author is a cooking in-
structor, caterer and a consumer
adviser for a leading manufac-
turer of food processing equip-
ment. She studied cooking with
Simone Beck at l'Ecole des Trois
Gourmandes in France.
Michigan contributors to Quick
andEasy are: Temple Beth Emeth
Sisterhood in Ann Arbor, Na-
tional Council of Jewish Women,
Beth Israel Sisterhood in Flint
and Glennwood Chapter,
Women's American ORT.
Following are some sample re-
cipes.
MUSHROOM PATE
2 tbsps. butter, softened
2 green onions, finely chopped
% lb. mushrooms, finely chop-
ped
% tsp. fresh lemon juice
1 /4 cup walnuts, finely chopped
1/2•tsp. Tabasco sauce
2% tbsps. butter
Salt and pepper to taste
Preparation time?processor: 5 to
10 minutes
Cooking time: 10 to 20 minutes
Saute green onion in butter for
30 seconds. Add mushrooms and
cook until all the liquid has
evaporated. Stir in the remaining
ingredients and season with salt
and pepper.
Serve at room temperature
with melba toast or use as a stuf-
fing for artichokes, tomatoes, fish,
or crepes. Makes about 1 cup.
CREAM OF ZUCCHINI SOUP
December 2--January 13
A retrospective exhibition of paintings, sculpture,
unique works on various materials and original
graphics to be held at Park West Galleries in con-
junction with Temple Israel.
A series of lectures entitled "From the first into
the fourth dimension" will be presented prior to the
opening which will preview and make available
special works created for this exhibition at special
patron prices. Contact Gallery Director Morris
Shapiro for reservations-354-2343
Park Wait Galleria5
29469 Northwestern Highway • Southfield
GALLE:Y
HOURS:
Monday-Wednesday 10-6 Thursday-Friday 10-9
Sunday 12-5
Saturday 10-5
"Collectable Delectables," Rodef
Shalom Temple Sisterhood, Hampton,
Va.
3 cups sliced zucchini
3 tbsps. minced onion
1 tsp. seasoned salt
1 /2 clove garlic, minced (op-
tional)
1/2 cup water
% tsp. chopped parsley
Cream Sauce
2 tbsps. margarine or butter
2 tbsps; flour
1 cup milk
1/2 cup light cream
Dash pepper
Preparation time/processor: 10
minutes
Preparation time/conventional:
20 minutes
Cooking time: 20 to 30 minutes
Food Processor/blender
Place all the soup ingredients in
a saucepan and cook until tender
and very little liquid is left. Place
in a food processor or blender and
puree.
Melt margarine; stir in flour
and cook several seconds to blend.
Add milk and cream and cook,
stirring constantly, until thic-
kened. Blend in zucchini puree
and season with pepper. Thin
with a little milk if desired, and
adjust seasonings. Reheat to
serve. Serves 4 to 6.
DELI PASTA SALAD
"Food for Show/Food on the Go,"
Mount Sinai Hospital Auxiliary, Min-
neapolis, Minn.
1 lb. spiral pasta (rotelle)
/4 lb. hard salami, sliced
1% cups black olives
1 cup chopped green pepper
1 small red onion, sliced thin
1 /4 cup finely chopped parsley
.1 jar (2% oz.) sliced or diced
pimento, drained
3 /4 cup Italian dressing
Preparation time/processor: 15
minutes
Preparation time/conventional:
15 to 20 minutes
Cook pasta according to pack-
age instructions; drain well. Cut
salami slices into thin strips.
Separate onion slices into rings.
Combine all ingredients in a
large bowl and toss to mix well.
Serve at room temperature or
chilled. Serves 8 to 10.
Note: May be made a day ahead.
1
TOURNEDOS ARLESIENNE
"The Happy Cooker," Women's Com-
mittee of Temple Sinai, Atlanta, Ga.
1 large eggplant
1 egg, lightly beaten
Flour
6 slices French bread (1"
thick), or 12 slices if small
2 cloves garlic
2 tbsps. oil
Olive oil
6 slices tomato, 1/2" thick
6 slices tender steak, 1 inch
thick
French fried onion rings,
heated
Salt and pepper to taste
Preparation time: 15 to 20 min-
utes
Cooking time: 10 to 15 minutes
Preheat oven to 200 degrees.
Slice eggplant about % inch thick,
dip in beaten egg, then into flour;
set aside. Lightly salt and pepper
the tomatoes.
•
Rub bread with garlic on both
sides. Heat oil and saute bread
until golden; drain on paper to-
wels and keep warm iri the oven.'
Add olive oil to pan and saute the
eggplant slices until browned;
keep warm in oven. Saute the to-
mato slices and keep warm.
Cook steaks to taste. Season
well with salt and pepper.
To assemble, top each bread
slice (or 2 small) with an eggplant
slice, then a steak, then a tomato'.
slice. Top with onion rings, and
serve immediately. Serves 6.
Note: This may look compli-
cated but is very fast to cook once --
you get organized.
DUCK A L'ORANGE
"Do It in the Kitchen," Women's
American ORT, District VI, Hallan-
dale, Fla.
3% • to 4 pound duckling, quar-
tered
1/2 cup orange marmalade
1 tbsp. soy sauce
1 tsp. salt
1 tbsp. margarine (pareve)
1 tbsp. flour
3 /4 cup dry white wine
1 tbsp. wine vinegar
1/4 cup beef broth
% tsp. pepper
1 orange, peeled and divided
into sections.
Preparation time: 15 to 20 min-
utes
Baking time: 45 minutes
Preheat oven to 450 degrees.
Combine marmalade, soy sauce,
and salt in a small bow. Place
duck on a rack in a shallow pan;
brush with the sauce and bake for
15 minutes. Reduce heat to 400
degrees and continue baking for
another 30 minutes, basting from
time to time with the sauce.
Meanwhile, heat margarine in
a small pan. Add flour and cook
until flour is lightly browned. Stir
in wine, vinegar, and broth. Bring
to a boil, stirring constantly.
Cover and continue to simmer 10
minutes more.
When ready to serve, add any
remaining marmalade mixture to , <
the sauce and heat through. Add
pepper; taste, and adjust season-
ing. Arrange duckling and orange
sections on platter and serve
sauce in a bowl. Serves 4.