THE DETROIT JEWISH NEWS Friday, December 28, 1984 55 Cruise Headquarters O ,,GEMINI ., TRAVEL 855-3600 A Full Service Travel Agency • Corporate & Pleasure Travel 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. AIRPORT SERVICE with a . 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