THE ADDED TOUCH
We've carved 20%
Off on Gerber.

to use onion) and lemon juice dur-
ing the chopping, until the mix-
ture is pure white. Some people
add the olive oil during the chop-
ping, but the ceremony calls for
adding it at the table, along with
the chopped onions, and salt and
pepper to taste.
Non-Romanian Israelis serve
this course in green pepper boats,
garnished with red chopped
pimiento, on a lettuce leaf and
with or without mayonnaise or
tahina stirred in. (Serves 4-6.)

SHOSH — TOASTED
CHEESE
This simple but tasty recipe is
also from The Israeli Cookbook.
According to the author, "After
the birth of Israel, the over-
whelming immigration (our
population doubled and tripled
within ten years) of penniless
people so drained our resources
that the established population
was hungry. The American gov-
ernment came to our aid with
cheddar cheese and other foods,
and we soon learned to make
macaroni and cheese, cheese
dream, and our own "shosh" —
abbreviation for shoshana mean-
ing, "rose," for we tint the dish
with rosy-red paprika.
"Israel now makes an abun-
dance and great variety of its own
fine cured and soft cheeses for
local use and export too."
Chopped onion and mar-
garine (optional)
6 slices sharp yellow cheese
6 slices bread
Paprika

If you wish to use the onion,
mix it with a very little melted
margarine. Put the yellow cheese
on the bread, sprinkle generously
with sweet paprika, and top with
a little of the chopped onion. Put
under the broiler only long
enough for the cheese to melt.
Serve hot. (Serves 6.)

SALAT HA'SHARON
(SHARON VALLEY SALAD)
This easy, but delightfully
different, salad is one of the orig-
inal Israel recipes from The Art of
Israeli Cooking by Chef Aldo
Nahoum (Holt, Rinehart and
Winston, 1970).
4 celery stalks
1 /2 cup olive oil (or to taste)
5 to 6 pitted black olives (or to
taste)
2 eggs, hard boiled
Salt and pepper, to taste
2 tbsps. vinegar
1 1/2 tsps. mustard
Peel and wash celery stalks,
and cut into thin slices. Place
slices in a bowl, pour oil over, and
let marinate for 1 hour. Slice the
eggs and the olives. Add these to
the celery in the bowl. Blend the
vinegar and mustard, add to the
salad, and mix well. Season to
taste with salt and pepper. Trans-
fer to salad bowl and serve.

FRUIT SOUP
A popular food writer in Israel,
Ruth Sirkis is the author of the
cookbooklet Gourmet Food from.

Continued on next page

■

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Entering 10th, 11th, and 12th
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