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December 14, 1984 - Image 35

Resource type:
Text
Publication:
The Detroit Jewish News, 1984-12-14

Disclaimer: Computer generated plain text may have errors. Read more about this.

THE DETROIT JEWISH NEWS Friday, December 14, 1984

mISTA<S LTD.
_ ProoFreciolin g

Call Me Before
You Call The Printer

30% OFF

•0 °

ON ALL
PULSAR

NANCY KALEF
(313) 353-2145

WATCHES & CLOCKS

375 degrees, 30 to 35 minutes.
Cool on wire racks. Yield 2 loaves.
BORSCHT
2 jars (16 oz. each) Del Monte
sliced beets
1 can (6 oz.) Del Monte tomato
paste
5 cups water

% cup minced onion
2 tsps. sugar
2 tsps. lemon juice
8 thin lemon slices
Sour cream
Salt to taste
Drain beets reserving liquid.
Shred beets in food processor (or
put beets and liquid in blender
container; cover and chop). In
saucepan, stir beets, beet liquid,
tomato paste, water, onion and
sugar. Bring to boil; simmer 30
minutes. Add lemon juice. Chill.
Garnish with lemon and a dollop
of sour cream. Yield; 8 servings
(approx 1 1/4 cups each).

ro

>

PRUNE FILLED KO-LACHY
1 pkg. active dry yeast
1/2 cup sugar
% cup milk, heated to
lukewarm (110 degrees F.)
1 cup all-purpose flour
2 eggs, room temperature
1 /2 cup butter or margarine, sof-
tened
% tsp. salt
1 tsp. grated lemon peel
21/2 to 31/2 cups all-purpose flour
Powdered sugar
PRUNE FILLING
1 3/4 cups Sunsweet Diced
Prunes
3 /4 cup water
1 1/2 tsps. grated lemon peel
1 /4 cup honey
In large mixing bowl, stir to-
gether yeast, sugar and milk. Add
1 cup flour and whip by hand until
mixture is billowy with air bub-
bles, about 100 strokes. Cover
with warm, damp towel. Let rise
until doubled, about 40 minutes.
Beat in eggs, butter, salt, lemon
peel and enough pf remaining
flour to produce a dough that can
be kneaded.
Turn out onto floured board and
knead until smooth and elastic,
using additional flour as neces-
sary. Place in large greased bowl.
Rotate dough so that it is greased
on all sides. Cover with warm,
damp towel. Let rise until dou-
bled, about 45 minutes. Knead
lightly, cover and let rest 5 min-
utes.
Divide dough into 18 balls.
Place balls about 4 inches apart
on greased baking sheets. Flatten
with palm of hand to 3-inch wide
circles. Cover and let rise 30 min-
utes.
Meanwhile, prepare filling.
Combine diced prunes, water,
lemon peel and honey in heavy
saucepan. Cover and bring to
simmer over medium heat. Re-
duce heat to low; cook 4 to 5 min-
utes or until thickened, but not
stiff. Remove from heat and set
aside. When rolls are ready, put a
tablespoon of filling in the center
of each circle. Press down with
fingers lightly. Bake at 375 de-
grees for 10 to 12 minutes, or until
golden brown. Cool. Dust with
powdered sugar if desired. Makes
18 rolls.

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35

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