THE DETROIT JEWISH NEWS

1

1.cup sugar
/4 cup light corn syrup
1 /4 cup water
few grains salt
1 cup Wolff's Kasha (medium
granulation)
1 tsp. baking soda
Butter large flat platter or bak-
ing sheet. In heavy saucepan,
combine butter, sugar, syrup,
water, and salt. Heat mixture to
hard-crack stage (290 degrees on
candy thermometer). Mixture
will have turned caramel color.
Do not scorch.
Remove from heat and stir in
kasha, then stir in soda (which
will cause candy to foam). Pour
immediately onto the buttered
pan or platter, spreading candy to
a thin layer. When candy starts to
cool around the edges, stretch out

1

even thinner using two forks.
Cool completely, then break
into pieces. Store in tightly
covered container, preferably in
refrigerator. Makes 3/4 pound.
Variation: Brush or spread
melted chocolate chips onto
pieces.

SWEET POTATO PIE

Pistry for 1-crust 9-inch pie
1 8-oz. pkg. Philadelphia
Brand cream cheese, sof-
tened
3 tbsps. sugar
tsp. vanilla
1 egg.

1 17-oz. can s'weet potatoes,
drained, mashed
% cup (5-1/2-oz. can) evaporated
milk

1/2 cup packed brown sugar
2 eggs, beaten
1/2 tsp. cinnamon
1 /4 tsp. ground nutmeg
On lightly floured surface, roll
pastry to 12-inch circle. Place in
9-inch pie plate. Turn under edge;
flute. Combine cream cheese,
sugar and vanilla, mixing until
well blended. Blend in egg.
Spread onto bottom of pastry
shell.
Combine remaining ingre-
dients; mix well. Carefully spoon
over cream cheese mixture. Bake
at 325 degrees, 1 hour. Cool.
Yield: 8 servings.
Note: To soften cream cheese in
microwave oven, remove foil
wrapper. Microwave in bowl on
medium (50 percent), 30 seconds
per 8-oz. package.

Kosher Chinese? That and other
ethnic recipes in new. cookbook

American, Italian, French, Is-
raeli, Chinese and a host of other
cooking traditions are repre-
sented in a new paperbacked
cookbook, Kosher International
Cookbook, by Sheilah Kaufman.
Illustrated by Jim Haynes, the
WRC Publishing volume contains
recipes for appetizers, entrees, ac-
companiments, breads and des-
serts.
The book also provides space at
the end, on pages titled "New Re-
cipes," for the cook to retain newly
acquired recipes.
Kaufman is a nationally recog-
nized cookbook author and com-
mentator on the gourmet indus-
try. She has taught gourmet cook-
ing throughout the country and
studied at such cooking schools as
La Varenve and Cordon Bleu. She
has written 11 cookbooks, written
for national gourmet publications
and owned a gourmet products
distribution business.

LOCAL NEWS

Couple is honored
by state legislature

Dr. Fredric and Gloria Rivkin of
Southfield were honored recently
by a concurrent resolution in the
Michigan legislature for their
contributions to education.
Dr. Rivkin is director of state
and federal programs for the
River Rouge School District. Mrs.
Rivkin is a tutor of math and
study skills and assistant profes-
sor of mathematics and computer
science at Lawrence Institute of
Technology. Mrs. Rivkin prev-
iously taught at the Detroit Insti-
tute of Technology and at Oak-
land Community College.

Correction

Artist Israel Kaplansky
was mistakenly referred to as
Max Kaplansky in the head-
lines for the Back Page fea-
ture story iast week.

The cookbook is available by
sending $4.95 plus 75 cents for
postage and handling to: WRC
Publishing, Dept. PR, P.O. Box
2691, Silver Spring, Md. 20902.
Following are some recipes
from the Kosher International
Cookbook:

Combine all fruits, and place
some on top of cake pieces. Top
this with some of the custard, then
whipped cream, coconut and al-
monds. Repeat until everything is
used up. Refrigerate. Serves 12-14
easily.

TRIFLE
A great Passover treat that can
be made a day ahead and feeds an
army. At Passover the custard
would have to be left out unless
you are serving a dairy meal.
2 9-inch sponge cakes broken up
or one large cake broken up
2 pkgs. (10-oz.) frozen raspberries
thawed and drained (save
liquid)
2 cans peaches, drained (save liq-
uid)
1 large can fruit cocktail drained
(save liquid)
optional: 3/4 cup dry sherry
mixed with all the liquids
from the fruits
Ph cups whipped cream or Rich
Whip® (whipped just before
assembling this dessert)
2 cans shredded coconut
8 oz. slivered almonds
chilled custard sauce

GLAZED CHICKEN
1 3-lb. roasting chicken
1 9-oz. crushed pineapple, un-
drained
2 tbsps. lemon juice
2 tbsps. prepared mustard
1 cup dark brown sugar
salt
fresh ground pepper
On the day before roasting, mix
together in a small bowl the
crushed pineapple, lemon juice,
mustard and brown sugar. Re-
frigerate this glaze until needed.
Preheat oven to 350 degrees.
Place chicken in the roasting pan.
Sprnkle with salt and pepper.
Using a pastry brush, generously
"paint" the chicken with pineap-
ple glaze.
Cover and bake about 1-1 1/2
hours at 350 degrees, or until fork
tender. Paint the chicken every 20
minutes.

Custard sauce

FISH PROVENCALE
6 tbsps. olive oil
2 cloves garlic, finely chopped
1 shallot, finely chopped
1% lbs. halibut or haddock in
bite size pieces
1 tsp. lemon juice
2 medium ripe tomatoes, skin-
ned, seeded and chopped
salt
fresh ground pepper
1 /4 cup finely chopped parsley
Peel tomatoes by spearing stern
end with fork and placing in boil-
ing water for about 20 seconds.
Then remove skin and seeds, and
chop.
Heat olive oil in heavy skillet,
and saute garlic and shallot in it
until tender but not browned.
Turn up heat and add the fish.
Saute until lightly browned or
done — do not overcook. It only
takes a few minutes.
Add remaining ingredients,
and cook just long enough to heat
through. Serves. 4.

2 cups milk
1 /4 cup sugar
1 tsp. vanilla
6 egg yolks
pinch of salt
If making or using custard:
Scald milk in a double boiler.
Beat yolks, add sugar and salt.
Pour a little hot milk into yolks
and beat, and then add the rest of
the milk.
Place over medium heat and
cook, stirring constantly until
mixture is thick enough to coat a
wooden spoon.
Pour into a bowl and stir in van-
illa. Cover and refrigerate for
about 1 hour. Custard will not be
very thick.
To assemble: place some of the
cake in the bottom of a large at-
tractive glass or crystal serving
dish, bowl or brandy snifter.
Sprinkle with juice-sherry mix-
ture, cake pieces should be fairly
well ,saturated.

Friday, October 26, 1984

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