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MIRRORED WALL SPECIAL — 12'x8' High $425.00 Call today for free estimates: 552-0088 Atlas Glass & Mirror PERFECTION IS OUR REFLECTION Where quality work, discount prices and you the customer make us #1 •=1,...1•11. 552-0088 ■■ Taste new Maxwell House® Instant Decaffeinated. ry It couldn't be anything but delicious. 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. • K Certified Kosher Now, when great taste is what you want. there's a rich cup of coffee for you. A decaffeinated coffee that tastes as good as Maxwell House n Instant Coffee. It's new Maxwell House Instant Decaffeinated Coffee. With all the delicious aroma and flavor you love Because when it comes to taste it couldn't be anything but Maxwell House Good to the last Decaffeinated drop: 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