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December 28, 1984 - Image 55

Resource type:
Text
Publication:
The Detroit Jewish News, 1984-12-28

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

THE DETROIT JEWISH NEWS Friday, December 28, 1984

55

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brush (with , a pastry brush) a
small amount of butter mixture
on top; then cover with another
sheet and more butter. Continue
until 8 sheets of filo have been
layered. (Don't worry if a sheet
tears; just put the piece together
for a layer.)
Spoon all the spinach-kale fil-
ling on top, spreading it evenly.
Cover filling with another trim-
med sheet of filo; then sprinkle or
brush with butter mixture as be-
fore. Continue layering filo until
all butter mixture is used up,
making sure that the last sheet on
top is well buttered. There should
- be at least 8 layers of filo in the top
crust. (The pie may be assembled
to this point, and refrigerated
several hours or overnight, if de-
sired.)
Bake the pie in a preheated
350-degree oven for about 45 to 55
minutes or until the top is lightly
browned and crisp. To serve the
pie, cool it slightly; then cut into

LOCAL NEWS

Joins board

Carolyn Greenberg

Carolyn Greenberg, a member
of board of governors and the
executive committee of the
Jewish Welfare Federation and
past president of its Women's Di-
vision, was elected to the national
board of the Council of Jewish
Federations at its general assem-
bly recently in Toronto.
Mrs. Greenberg also was
elected to serve on the national
board of HIAS, the Hebrew Im-
migrant Aid Society.

Hospital has
new classes

Botsford General Hospital will
begin a variety of programs in
January. Among them are: diab-
etes management, pre-natal and
post-natal fitness, "the smokeless
system," stress management
aerobics and an infant and toddler
car seat rental and education pro-
gram.
There is a fee for all of the pro-
grams. For information and regis-
tration, call the department of
health promotion and develop-
ment at the hospital, 471-8090.

squares with a sharp knife.
Makes about 18 buffet servings.

TRICOLOR, LAYERED
VEGETABLE LOAF

This impressive loaf can be as-
sembled ahead of time, and then
baked shortly before serving.
(Note: A food processor makes
this recipe very quick and easy. If
it is not available, use a food mill
to puree each vegetable; then add
the remaining ingredients for
each layer, and mix well.)
Carrot Layer
1 pound carrots, scrubbed but
not peeled, and cut into
1-inch pieces
1 tbsp. butter or margarine
1 large egg
2 tbsps. milk
2 1/2 tbsps. all-purpose flour
tsp. salt
1 /s tsp. ground ginger
Y8 tsp. ground mace
Pinch of freshly ground black
pepper
Turnip Layer
1 % pounds turnips (about 5
medium-sized), peeled and
cut into chunks (about 4%
cups)
1 tbsp. butter or margarine
1 large egg
1% tbsps. milk
2 % tbsps. all-purpose flour
1 /4 tsp. salt
Vs tsp. black pepper, prefera-
bly freshly ground

Pea Layer
3 1/2 cups loose-packed frozen
peas
1 tbsp. butter or margarine
1 large egg
3 tbsps. all-purpose flour
1 /4 tsp. salt
Pinch of black pepper
Pinch of ground nutmeg
First, cook carrots, turnips, and
peas. Put each type vegetable into
a separate saucepan with water to
cover. Bring to a boil; then reduce
heat, and simmer, covered, until
vegetables are tender. (Carrots
and turnips will take about 20
minutes each, depending on the

size of the pieces. Peas need only
about 5 minutes.) Drain each veg-
etable well, and cool it slightly.
While vegetables are cooking,
grease well or coat with nonstick
spray an 8-by-4-inch loaf pan.
Then line the bottom with a re-
ctangle of wax paper, and grease
or spray the paper. Set aside.
For the carrot layer, put the
cooked, drained carrots into the
bowl of a food processor with but-
ter, and finely chop them. Add
remaining carrot-layer ingre-
dients, and process until carrots
are completely pureed. Stop proc-
essor once or twice, and scrape
down the sides of bowl to make
sure all carrots are processed.
Spread carrot puree evenly in the
bottom of prepared loaf pan. Rinse
and dry food processor bowl and
blade.
Repeat procedure with the
turnip-layer ingredients, and
spread the turnip puree evenly
over the carrots. Repeat it again
with the pea-layer ingredients,
and spread pea puree over tur-
nips. Cut a rectangle of wax paper
to fit inside the pan and com-
pletely cover pea mixture; grease
or spray it, and place it, greased-
side down, in pan against the
peas. (At this point, prepared
mold may be refrigerated several
hours or overnight, if desired.)
Bake the loaf (with the wax
paper on top) in a preheated 350-
degree oven about 40 to 50 min-
utes or until the top has begun to
shrink from the sides of the pan.
(Loaf will need the longer baking
time if it has been refrigerated.)
Remove pan from oven. Cool loaf
in pan about 5 minutes. Carefully
peel the wax paper from the top.
Run a knife around edge of loaf to
loosen it; then unmold it onto a
large serving platter, and peel off
the remaining piece of wax paper.
Serve the loaf warm or at room
temperature. Cut crosswise into
1-inch slices, and serve with wide
cake server or large metal pan-
cake turner.
Makes about 16 buffet party
servings, or about 8 dinner serv-
ings.

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