54
Friday, December 28, 1984
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For the first time...
KOSHER
4. 1111 111
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LOW COST
PACKAGES 1 163.
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TO YOUR FAVORITE
DESTINATIONS
THE DETROIT JEWISH NEWS
GOING TO THE AIRPORT?
BUSINESS OR VACATION
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from
$629*
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Healthful New Year's buffet
BY GLORIA KAUFER GREEN
•
ROYAL CAB
17415 WEST TEN MILE ROAD
SOUTHFIELD, MI 48075
Air/Land Hotel/Meals
This year, start out the year
right, with a New Year's Eve buf-
fet that features an assortment of
delicious and nutritious dishes.
The following recipes feature
healthful vegetables, yet have a
minimum of fat and salt. And all
can be made (or assembled) in ad-
vance.
559-1972
Call us now for special
rates with this ad
MIAMI BEACH
FONTAINEBLEAU
from
-
d ry 1 "‘
Start at your front door
avoid the hassel at the
airport and getting there!
ACAPULCO ST AAAARTEN
from
COOKING
c 1`,.
s699*
Air/Land/Meals
Under strict Orthodox Rabbinical
Supervision. All meats Glatt from NY.
INSTANT
For reservations and information contact:
Atlas Ambassador
Kosher Tours
COLOR
PASSPORTS*
ID. & VISA
PHOTOS
25 West 43rd Street, NYC 10036
(212) 575-8840 / 800-752-8000
All
pa ckages are 8 days 7 nights per person / dbl
Air rates from N.Y. Add 18% for ups & tax
oc . c o i
POTATO SKIN STRIPS
8 large, long and narrow Idaho
(russet) potatoes (about 8
to 10 ounces each)
1 /4 tsp. salt
Butter for pan (optional)
3 to 4 tbsps. butter or mar-
garine, melted
About 2 tsps. mixed finely
chopped dried herbs, such
as marjoram, basil, thyme,
dill weed, tarragon, and
parsley
3 to 4 tbsps. grated Parmesan
(or similar) cheese
PROFESSIONAL
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Customized to your vacation plans:
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Two outstanding 5 day
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2) Tax SheHers and Financial Planning
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Author 'Up the Organization," Former
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In addition, seminars
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during the '84285 ski
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packages available
in San Diego.
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plus an additional
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thru Jan. 5
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For a brochure for San Diego program,
call or write California Seminars, Inc.
37 Catsperw Cape, Coronado, CA 92118
(619) 429-6330
For Ski Seminars information
call (313) 354-3507.
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BEL-CREST PHOTO)
6698 Orchard Lake, S. of Maple
West Bloomfield Plaza
851-5840
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se 11. EN wii NI gm .1 we ow NAB ii. I
Open Mon. thru Sat.
Advertising in The Jewish News
Gets Results
Place Your Ad Today.
Call 354-6060
WINTER VACATIONERS
Beat the Auto Rental Rates!
Ship Your Car To Florida!
Paul Hamby Aldo Transports, Inc.
26717 Join R., Madison Hgts., MI
Contact Becky O'Conneh
(313) 541-7010
DELUXE KOSHER
PASSOVER TOURS
Scrub potatoes well; then prick
with a fork in several places.
Sprinkle the damp skins lightly
with salt; then place potatoes di-
rectly on rack of a preheated 425-
degree oven. Bake about 50 to 60
minutes, or until tender. Remove
from oven, and cool on a wire rack
until they can be easily handled.
Use a sharp knife to cut each
potato into fourths lengthwise;
then scoop out most of the flesh
leaving a shell about Vs-inch to
1/4-inch thick. (Set aside the
scooped-out flesh for another use.)
Use knife, kitchen shears, or sci-
ssors to cut each piece of potato
shell in half lengthwise, for a total
of 8 strips from each potato.
Place strips, skin-side down-, in
one layer on a large, buttered (or
nonstick spray-coated) baking
sheet. Bake in a preheated 375-
degree oven for 15 minutes. Re-
move pan from the oven, and
brush strips with melted butter.
Then sprinkle them with your
choice of herbs and the grated
cheese. Return strips to the 375-
degree oven, and bake 12 to 15
minutes longer or until crisp and
lightly browned. Cool slightly;
then serve them warm or at room
temperature. (They may be frozen
and reheated, if desired.)
Make 64 strips.
ink WORLD
WIDE
3 FRESHLY PREPARED GLATT KOSHER MEALS DAILY • 2 TRADMONAL SEDER SERVICES • TOP NAME ENTERTAINMENT
Acapulco
COPACABANA
Bahamas
AMBASSADOR BEACH
Florida
FONTAINEBLEAU HILTON
INNISBROOK RESORT
SEVILLE HOTEL
SHERATON BAL HARBOUR
Bal Harbour
California
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Palm Springs
THE NEWPORTER
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Georgia
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Midwest
LAKE GENEVA RESORT
OLYMPIA RESORT
Puerto Rico
PALMAS DEL MAR
SANS SOUCI
Spain
N.Y. Area
PEZ ESPADA
Pocono Mts., PA
St. Maarten
TAMIMENT RESORT
HOST FARM CORRAL
Lancaster, PA
Hawaii
SHERATON MAKAHA
GREAT BAY BEACH
Switzerland
HYATT REGENCY
ATLAS AMBASSADOR KOSHER TOURS
2S W. 43 Street, NYC 10036, (212) S75.8840 Outside N.Y. State Toll Free 800.752-8000
GREEK-STYLE
SPINACH "PIE"
Although this version of
Spinach Pie tastes quite tradi-
tional, it features not only
spinach, but also kale, which adds
flavor as well as abundant nutri-
ents. In addition, the recipe calls
for much less fat than most simi-
lar dishes.
This pie is made with filo, the
very thin, low-calorie dough
which looks and feels remarkably
like white tissue paper. The deli-
cate sheets of filo (also spelled
"fillo" or "phyllo") dry out very
quickly; therefore, they should be
kept in a stack under a damp cloth
once they are unwrapped. One-
pound packages of filo sheets
(sometimes called "strudel
leaves" can be purchased at some
supermarkets as well as most
Greek or_ Middle Eastern ethnic
groceries and gourmet specialty
stores.
If the dough has been frozen, it
should be thawed completely in
the refrigerator and then brought
to room temperature before un-
wrapping and using. Leftover
dough should be tightly re-
wrapped, and refrigerated or fro-
zen.
Kosher feta cheese is available
from some stores, or can be mail-
ordered from several firms in New
York City.
2 tbsps. olive (or vegetable) oil
1 medium-sized onion, finely
chopped
4 scallions, including green
tops, thinly sliced
2 10-oz. packages frozen chop-
ped spinach, thawed and
squeezed dry
1 10-oz. package frozen cut leaf
kale, thawed and squeezed
dry
1 15-oz. container ricotta
cheese
8 oz. feta cheese, crumbled
2 large eggs plus 2 large egg
whites
2 tbsps. finely chopped fresh
parsley leaves
1 to 2 tsps. dried dillweed
Generous 1 /8 tsp. black pepper,
preferably freshly ground
1 /s tsp. salt (or to taste)
3 1 /2 tbsps. butter or margarine,
preferably unsalted
2 tsps. vegetable oil
2 tsps. water
About 1/2 pound packaged filo
(or "strudel leaves")
In a large skillet over
medium-high heat, heat 2 table-
spoons oil, and cook onion and
scallions, stirring, until tender
but not browned. Add spinach and
kale, and cook, stirring, until any
excess moisture has evaporated.
Remove skillet from heat to cool
the spinach-kale mixture
slightly.
In a large bowl, stir together
ricotta, feta cheese, eggs, egg
whites, parsley, dill weed, pepper,
and salt. Stir in spinach-kale mix-
ture until well combined. Adjust
seasonings to taste, Set aside.
In a small saucepan over
medium-low heat, melt butter
with 2 teaspoons oil; then stir in
the water. Reduce heat to lowest
setting, just to keep mixture
warm. Brush some butter mixture
in bottom of a 9- by 13- inch (or
equivalent) baking pan. Use sci-
ssors to trim several sheets of filo
so they will fit in the pan. (With
some brands of filo, the large
sheets can simply be cut in half to
fit perfectly into a 9x13 inch pan.)
Discard any filo trimmings, or re-
serve for another use.
Carefully place 1 trimmed
sheet of filo in bottom of buttered
pan. Sprinkle or very lightly