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May 03, 1985 - Image 24

Resource type:
Text
Publication:
The Detroit Jewish News, 1985-05-03

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

24

THE DETROIT JEWISH NEWS

Friday, May 3, 1985

oFfre'ilti*GOP NATIONAL CONVENTION.

SECRETARIAL
SPECIALISTS

-
RETURNED FROM DALLAS `'` o f
URNITURE LIQUIDATION RETURNED

Typewriters $199.96
• New
• Typewriters $49.90 Elect. $9.96 • New Inks $89.96 (Reg. $115.00)
• Conceit Stitch* Typewriter $349.96
a
•Storage tabiaets $39.95
• NOP Pia Paper Copier $659.96 CANON
•file Cabitets $44.96
• Bap* Tables from $39.96
•Office Partitiesiag $49.96
• Adi. Competer Falters $59.95
•Executive Ckairs $79.96 .
• Computer Mies $79.96 •
•Orerbead-Slide Projector
•Asserted Office Smiles, Accessories, Wastebaskets, Coffee lawn,
flictatiag [Rip., Water Abcidees t Sterns. • Cask blisters $99.50

Temporary Office Services

Looking for mature individuals
desiring to return to the
business world.

IF THIS IS YOU,
Please Call Charlene Coursen

PRESENT THIS AD FOR A FREE GIFT

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Independence Day:
The Israeli Way

BY GLORIA KAUFER GREENE
Special to The Jewish News

Israelis celebrate Yom Ha'-
Atzmaut in much the same
manner that we Americans
enjoy our "Fourth of July."
They have large parades, fire-
works, and communal cookouts.
Thousands typically flock to
Independence Park in Jeru-
salem for large family picnics.
At these festivities, grilled
meats and a wide assortment of
fruit and vegetable salads are
likely to be on the menu.
KIBBUTZ-STYLE FRESH
VEGETABLE SALAD
Israel is well-known for its
outstanding vegetables, which
are grown in three crops through-
out the year. In fact, most
Israeli families have gorgeous
farm-fresh produce on the table
daily. At kibbutzim as well as
elsewhere throughout Israel, a
salad such as the following one
is almost always on the menu
for Yom Ha'atzmaut. The recipe
is meant only to be a guide;
please feel free to vary the pro-
portions of all the ingredients to
taste.

• 3 tomatoes, preferably vine-
ripened, diced
• 2 cucumbers, peeled and diced -
• 1 green pepper, diced
• 2 scallions, including green tops,
thinly sliced
• 4 to 6 red radishes, diced
• 2 carrots, coarsely shredded
• '/2 head of lettuce, coarsely
shredded
• 2 tablespoons fresh lemon juice
• 2 tablespoons good-quality olive
oil (or vegetable oil)
• Salt and freshly ground black
pepper, to taste

Put all prepared vegetables
into a large serving bowl. Just
before serving, mix together
lemon juice and oil in a small
bowl, and pour over the chopped
vegetables. Season salad to
taste. Makes about 6 servings.
"SOOM-SOOM" CANDY
In Israel, where sesame seeds
or "soom-soom" are a national
favorite, this treat is eaten on
many holidays, including Yom
Ha'Atzmaut, Rosh Hashanah,
and Hanukkah.
The following version is very
easy, and the candy looks and
tastes even better than "store-
bought." For best results, try to
make it on a cool, dry day.



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COOKING

GENERAL
FOODS

• Vegetable oil or nonstick cooking
spray, for the pan
• 2 cups sesame seeds
• 1/2 cup honey
• '/2 cup packed light brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger

Coat a 7- by 10-inch (or equiv-
alent) baking pan or dish, and a
metal spatula (for spreading the
cooked candy) with oil or non-
stick cooking spray. Set both
aside.
Put sesame seeds into an
ungreased 10-inch skilled (pre-
ferably one with a nonstick sur-
face), and stir over medium-high
heat about 10 minutes or until
lightly browned and aromatic.
Transfer seeds to a bowl, mak-
ing sure that none are left in
skillet. Set aside.
Put honey, brown sugar, cin-
namon, and ginger into skillet,
and mix them well. Bring mix-
ture to a boil over medium heat,

stirring constantly. As soon as
entire mixture comes to a full
rolling boil, cook it vigorously
for exactly 2 minutes. Remove
skillet from heat, and immedi-
ately stir in sesame seeds until
well mixed Quickly turn out hot
mixture into prepared pan, and
use prepared spatula to press
candy into a very smooth and
even layer.
Cool candy in pan for 15
minutes or until solid but still
warm. Run a knife around edge
of pan to loosen candy. Then
turn out whole slab of candy
onto a wooden board or other
cutting surface. Cut large rec-
tangle of warm candy into small
rectangles or diamonds.
Cool candies completely; then
store in an airtight container at
room temperature. Makes about
5 dozen small sesame candies.

JERUSALEM NOODLE
KUGEL
This unusual, peppery kugel
has become a trademark of the
Hasidim in Mea Sharim — an
ultra-Orthodox area of Jeru-
salem — and of nearby areas. In
fact, preparation and distribu-
tion of the delicious noodle pud-
ding is the means of support for
a few of its older residents. It is
served at many Israeli weddings
and bar mitzvah celebrations,
and even at state functions. The
unusual recipe calls for caramel-
izing sugar in oil, to give the
kugel a golden color and subtly
sweet taste that contrasts per-
fectly with the pepper.

• 1 pound fine egg noodles,
vermicelli, or very thin spaghetti
broken into 2-inch lengths
• '/2 cup vegetable oil
• 1/4 cup sugar
• 1 teaspoon salt
• 3/4 to 1 teaspoon black pepper
(or to taste)
• 4 large eggs, beaten

In an approximately 6-quart
pot, cook noodles in boiling
water according to package
directions. Drain noodles in
colander; then rinse with cool
water, and drain very well.
Dry pot; then put oil and
sugar into it. Stir sugar in oil
over medium-low heat (they will
not actually combine) for about
5 to 10 minutes or until sugar
melts and caramelizes, and
turns a dark golden-brown —
the color of caramel candy. Im-
mediately add all noodles to pot
at once, while stirring very well,
so oil and caramelized sugar are
evenly distributed. If any of the
sugar solidifies into chunks, con-
tinue stirring noodles over low
heat until sugar melts. Remove
noodles from heat, and stir in
salt and pepper. Then let noodle
mixture cool for 20 to 30 min-
utes or until lukewarm.
Stir beaten eggs completely
into noodles. Then turn out mix-
ture into.a very well greased (or
nonstick spray coated) 9-to 10-
inch square pan. Bake kugel in
a preheated 325-degree oven for
11/4 to 11/2 hours or until the top
is golden and very crisp. Let
kugel cool for about 5 minutes
before cutting it. Makes 8 to 10
servings.

Copyright 1985
Gloria Kaufer Greene

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