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Friday, December 6, 1985

THE DETROIT JEWISH NEWS

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I k

The Cultural Commission of Congregation Shaarey Zedek

- cordially invites you to a

A GALA CHANUKAH CONCERT

SUNDAY EVENING, DECEMBER 15, 1985 at 7:30 P.M.

A Chanukah Pageant will be presented

"LET THERE BE LIGHT"

The Detroit Institute of Arts
has just published a new cook-
book,A Visual Feast, featuring all
kinds of ethnic and "American"
recipes.
The spiral-bound, glossy cook-
book is illustrated with pictures of
artwork in the DIA's permanent
collection. Proceeds from the sale
of the cookbook will benefit the
DIA.
A Visual Feast is divided into
the following sections: appetizers
and first courses; soups; salads;
pasta, rice, cheese and egg dishes;
vegetables and legumes; freshwa-
ter fish and seafood; poultry and
game; meat; contiments and dres-
sings; breads and coffee cakes;
desserts and cookies, and a Was-
sail Feast.
The book is available at the DIA
and at area bookstores, or it can be
ordered by calling the DIA, 833-
7944.
The book is aimed at a mass
market audience, and kosher
cooks will have to make adjust-
ments on many of the recipes. The
following is a sampling of recipes
— and their contributors — from
A Visual Feast:

Salmon Michigan

featuring

Pour the mixture into the pre-
pared pan, bake for 45-50 minutes
or until set, remove from the oven,
and run a knife around the edge of
the pan to loosen.
Transfer the pan to a rack to
cool, remove the side of the pan,
and spread the side of the cake
with the remaining sour cream.
Garnish with chopped parsley and
serve.
Serves 12.

Quick Zucchini
Custard Tart

Marianne Letasi

3 cups zucchini, sliced thinly
1 cup buttermilk baking mix
% cup onion, minced
1/2 cup fresh Parmesan cheese,
grated
2 tbsps. parsley, snipped
1/2 tsp. seasoned salt
1/2 tsp. oregano
Pepper to taste
1 clove garlic, minced

ih cup vegetable oil
4 eggs, beaten slightly
Combine all of the ingredients,
blend thoroughly, and spread in a
greased, 9 by 13 inch pan. Bake
at 350 degrees F. for approx-
imately 40 minutes or until gol-
den brown. Let cool slightly, cut
into small squares, and serve.
Yields 32-40.

-

Connie Wineman

THE SHAAREY ZEDEK SYNAGOGUE CHOIR
directed by Eugene Zweig

THE SYNAGOGUE YOUTH CHOIR
directed by Robin Beth Schakne

3 tbsps. butter, melted
1 cup cracker crumbs
2 tbsps. onion, grated
2 8-oz. packages cream cheese,
cubed
1 /4 tsp. salt
43 tsp. pepper
2 tsps. lemon juice
11/2 cups sour cream

3 eggs

RABBI IRWIN GRONER
CANTOR CHAIM NAJMAN

and an instrumental ensemble
Carole Lasser, pianist

SPONSORED BY THE LAKER FAMILY

Refreshments will be served following the Concert

FREE ADMISSION

Bring the entire family to this festive Chanukah celebration

1 151/2. can red salmon, rinsed,
drained, bones and skin
removed
Parsley, chopped
Preheat the oven to 350 degrees
F. Grease an 8-inch springform
pan, cut a piece of waxed paper to
fit the bottom, and set aside. In a
small saucepan, melt the butter,
combine with the cracker crumbs,
and press into the bottom of the
pan.
Bake the crust for 10 minutes,
remove from the oven, and set
aside. In a food processor, finely
chop the onion, add the cream
cheese, salt, pepper, lemon juice,
and '/4 cup of the sour cream, and
process until smooth. Add the
eggs, process briefly, and fold in
the salmon.

Marinated Salad

Ruth Lefkowitz

1 medium zucchini, washed
and dried but not peeled
tsp salt
1 medium leek, washed and
drained
1 16-oz. can sliced beets,
drained
1 16-oz can artichoke hearts
3 /4 cup safflower oil combined
with 2 tbsps. olive oil
1 /4 cup red wine vinegar
4 tsps Dijon mustard
2 tsps. dried dill weed
Salt and pepper to taste
Romaine lettuce
Cut the zucchini into julienne
strips, sprinkler with 1 /2 teaspoon
salt, place in a colander, and set
aside for 30 minutes. Cut the leek
into julienne strips, add to the
zucchini, and set aside in a large