• THE DETROIT JEWISH NEWS PROFESSIONAL / student, Democrat, 27; Interests: cats, canoeing, computers, bridge, political issues, guitar, being Jewish; Non-Interests: smoking, drinking, other drugs, casual in- timacy, being macho; seeks as- tute woman 26-28. Reply to The Jewish News, #149. 17515 W. 9 Mile Rd., Suite 865, Southfield, Mi. 48075. 53—ENTERTAINMENT FREDDY SHEYER. One man orchestra. Weddings, Bar- Mitzvahs, seniors. 661-2357. VERSATILE sophisticated party music. All occasions. Call 326- 6995, after 9 p.m. SPACE AGE COMPUTER PICTURES Taken of your guests at Bar Mitzvas, wed- dings, promotional parties, etc. Call 863-7736 for into A gui-de for harvest 'bounty' hunters: try these tasty Thanksgiving treats BY GLORIA KAUFER GREENE Each fall, American Jews ex- press their thankfulness for this country's abundant selection of fresh foods by celebrating two joy- ful harvest festivals. First comes Succot, which is followed shortly by Thanksgiving. Actually, some say that the early Pilgrim settlers patterned the latter holiday after the former one. In some ways, however, modern Jewish Americans have turned the tables on the Pilgrims. Many of us hang cranberries, gourds, and cobs of dried "Indian" corn in our Succot, where we dine on stuf- fed pumpkins and turkeys, as well as tzimmes made with vegetables such as winter squash and sweet potatoes. Perhaps, that's because we just can't wait for Thanksgiving to enjoy all the wonderful foods that are typically associated with it — most of them native to the "New World." Not only do these foods taste wonderful, but they are also quite healthful. Turkey is very high in protein, yet low in fat. And the orange- colored vegetables contain abun- dant amounts of beta-carotene, a Vitamin A precursor which is said to help prevent lung cancer. In fact, just about all vegetables are high in various vitamins and minerals, not to mention non- nutritive fiber. several are Following Thanksgiving dishes: THANKSGIVING MENU Clark Family Players BIRTHDAY PARTIES and other special oc- casions juggling, Clowns, magic, music, dance, puppets, balloon sculpture Call Mary Ellen 273-6716 55—ART FOR SALE AST IN TIME FOR HANNAN Attention: Art collec- tors, decorators, syn- agogues. Limited edi- tion lithographs by important artists. Yaacov Agam, Marc Chagall Chaim Gross, Moscowitz, Ira Shalom of Safed, Raphael Soyer. Also: signed Chargall post- ers and many beauti- ful important art books. - Excellent prices. Call Ed Ogul, Paramour Fine Arts \tow 559-4695 91 COOKING 50A—PEOPLE CONNECTOR/ PERSONAL SEND ALL REPLIES TO THE JEWISH NEWS, 11515 W. NINE MILE RD. SUITE 865, SOUTHFIELD, MI. 48015. 'Friday, November 16, 1984 Mixed-Vegetable Stuffing (for Roast Turkey) Cranberry Relish Butternut Squash with White Beans Brussels Sprouts with Tarragon Sauce Spiced Rutabaga and Apple Cas- serole Sweet Potato Pie MIXED-VEGETABLE STUF- FING A food processor can save time in shredding and chopping the vegetables. nonstick spray-coated 6-cup cas- serole. Sprinkle the bread crumbs on top; then dot with the remain- ing 1 tablespoon margarine cut into small pieces. Cover the dish with a lid or foil. Bake in a preheated 350-degree oven for 35 minutes. Then remove the cover, and continue baking about 10 maiutes longer or until the apples are very tender. Makes 6 to 8 servings. (Note: This may be assembled ahead, and baked just before serv- ing. If the turkey is being roasted at 325-degrees, the casserole may be baked at this temperature for about 15 minutes longer than indicated above.) BRUSSELS SPROUTS WITH TARRAGON SAUCE margarine; then- cook the onion until tender but not browned. Add the potatoes, turnips, carrots, and cabbage, and stir constantly about 1 minute. Then add the re- maining ingredients, cover the pot tightly, and reduce the heat to low. Steam the vegetable mixture about 5 minutes, stirring occa- sionally, or until the vegetables are well mixed and heated through. (If they seem to be very dry and are sticking to the bottom of the pot, add a few tablespoons of water.) Remove the vegetable mixture from the heat, and cool it slightly. Use the slotted spoon to transfer the vegetable stuffing into the body and neck cavities of a turkey or other fowl; then roast the poul- try as desired. Or, transfer the mixture to a greased or nonstick spray-coated 2-quart casserole dish, and bake, covered, in a 325-degree to 350- degree oven for about 30 minutes. Then remove the covering, and bake about 20 to 30 minutes longer or until all the vegetables are tender. Makes enough vegetable stuf- fing for an approximately 14- pound turkey, or about 8 side-dish servings. 3 tbsps. pareve margarine 1 large onion, finely chopped 2 medium-sized, thin-skinned potatoes, scrubbed and shredded (or 1 large bak- ing potato, peeled and shredded) 2 medium-sized turnips, peeled and shredded carrots, 4 medium-sized shredded 1/2 small green or Savoy cab- bage, shredded 1 1/2 cups frozen loose-pack corn kernels, slightly thawed 1 /4 cup finely chopped fresh parsley leaves 1 tsp. dried basil leaves 1 /4 tsp. dried thyme leaves 1/2 tsp. salt Vs to VI tsp. black pepper, pref- erably freshly ground 1 /2 cup chicken - bouillon or broth (or vegetable bioth) 2 tbsps. imitation bacon bits (optional) In a large pot or Dutch oven over medium-high heat, melt the CRANBERRY RELISH Unlike cranberry sauce, this slightly tart relish requires no cooking. It is quickly made in a food processor or in batches in blender. If neither of these are available, all the ingredients can be put through a food grinder. 1 medium-sized orange, pref- erably navel 1 12-ounce package (3 cups) fresh cranberries, rinsed, drained and sorted. 1 medium-sized apple, cored and cut into eighths (peel- ing is not necessary) '1 medium-sized pear, cored and cut into eighths (peel- ing is not necessary) 1 /4 cup walnut or pecan pieces 1/4 cut raisins or dried currants 1 /2 cup packed dark brown sugar 2 tbsps. granulated white sugar (or to taste) 1 tbsp. lemon juice Use a vegetable peeler or sharp knife to remove the thin, colored part of the peel from the orange; reserve. Peel off and discard all the white pith from the orange; then cut the orange in chunks. Put the orange peel and chunks in the food processor (or blender) with the remaining relish ingre- dients, and pulse-process the mix- ture until the ingredients are very finely chopped but not smoothly pureed. If necessary, chop the in- gredients in batches; then com- bine all the batches and mix well. Chill the relish a least several hours or overnight, stirring occa- sionally, until the sugar has com- pletely dissolved and the flavors have had a chance to mingle. Serve with turkey. Makes about 3 1/2 cups. SPICED RUTABAGA AND APPLE CASSEROLE 5 cups peeled and diced rutabagas (about 2 1/4 pounds) 1 cup water 1 tbsp. honey 3 cups peeled and finely diced apples (3 large ones) 1 tbsp. lemon juice 3 tbsps. packed dark brown sugar, divided 1 /4 tsp. ground cinnamon Vs tsp. ground nutmeg 2 tbsps. margarine, divided 1 /4 cup bread crumbs or crum- bled dry unsweetened breakfast cereal, such as corn flakes In a 2-quart saucepan, combine the rutabagas, water, and honey. Cover the pan tightly, and bring to a boil over medium-high heat. Reduce the heat, and simmer the rutabagas about 25 minutes or until very tender. Meanwhile, mix the apples with the lemon juice, 1 tablespoon brown sugar, cinnamon and nut- meg. Set aside. When the rutabagas are tender, drain them well. Transfer the rutabagas to a bowl, and mash them coarsely. Stir in 1 table- spoon margarine until it is melted. Then add the remaining 2 tablespoons brown sugar. Mix the seasoned apples with the rutagabas. Turn out the mix- ture into a lightly greased or 1 1/4 pounds fresh Brussels spr- outs, stem ends trimmed and a shallow "X" in the base of each one for more even cooking (or 1 10- ounce package frozen Brussels sprouts) Sauce 1 tbsp. margarinel1/2 tbsps. enriched all-purpose or unbleached white flour 1 cup seasoned chicken broth or bouillon, preferably hot 1/2 tsp. dried tarragon leaves 1 tsp. prepared Dijon-style mustard 1 tbsp. cider vinegar In a steamer set above some simmering water, or in a medium-sized saucepan contain- ing about 1 inch of water, steam the Brussels sprouts until they are just tender, but not at all mushy, about 8 to 15 minutes. Meanwhile, prepare the sauce. In a small saucepan over medium-high heat, melt the mar- garine. Add the flour, and stir constantly, peferably with a wire whisk, for 1 minute. Then gradually mix in the broth, tarragon, mustard, and vinegar, and continue stirring until the sauce thickens and comes to a boil. Reduce the heat, and simmer the sauce for 1 min- ute. If necessary, keep the sauce warm over very low heat, stirring often, until it is needed. When the Brussels sprouts are tender, immediately remove them from the heat, and drain off any cooking liquid. Transfer the Brus- sels sprouts to a serving dish, and top with the sauce. Stir gently so that all the Brussels sprouts are coated with some of the sauce. Makes 5 to 6 servings. BUTTERNUT SQUASH AND WHITE BEANS 1 1/2 tbsps. margarine 1 medium-sized onion, finely chopped 2 garlic cloves, minced 1 medium-sized butternut squash (1 1 74 2 to 2 pounds), peeled, seeded and cut into 1/2-inch cubes 1 /4 cup water (or more if needed during cooking) 2 15- to 16-ounce cans white beans, drained (or 3 cups Continued on next page