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CHANUKAH GIFT IDEAS
COOKING
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INVESTMENT & RETIREMENT PROGRAMS
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Other locations: Wayne and Lincoln Park
Some Special Recipes
For Chanukah Holiday
FAYGIE BORCHARDT
.
Special to The Jewish News
T
Advertising in The Jewish News Gets Results
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•
C
he Chanukah miracle
was more than a mili-
tary victory. It was a
triumph of true Judaism over
Hellenism. The pious Mac-
cabees, rising up against
those who defiled all that was
holy, proved that the few can
be victorious over the many,
with help from Above. They
removed the idols from the
Holy Temple, and the Jews
could worship in purity once
more. They demonstrated
that a little bit of light can
dispel much darkness.
It is part of our great tradi-
tion that on Chanukah, Jews
the world over sing songs of
praise to their Creator, for
the many miracles and
kindnesses He has performed
for His people. It is a mitzvah
to have festive meals and re-
count stories of miracles that
have occurred to us and our
ancestors, both individually
and as a nation. If these
praises are recounted, the
Chanukah meal is considered
a Seudas Mitzvah.
Here are some suggestions
for festive dishes, to enhance
your Chanukah table.
FRUIT CUP
Mix two parts fresh pineapple
chunks with one part kiwi
half-rounds and one part
banana slices. Add enough
pineapple, or other juice to
moisten. Divide into indi-
vidual dishes. Sprinkle each
serving with shredded
coconut. Add chopped pine
nuts or macadamia nuts, if
desired.
city tsion of Great Lakes Supply
CHICKEN "SCHNITZEL"
11 MILE
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Showroom Open Mon. - Fri. 8 a.m. - 5 p.m.
Sat. 8 a.m. - 4 p.m. or by appointment
216 E. Harrison, Royal Oak, 6 blocks north of 10 Mile —
1/4 block east of Main Phone: 542-8404
2
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TO
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.-- RATH DESIGN CENTER
I LIGHT =II
(GREAT LAKES)
FAST HARRISON
1.11
in MILE
Avoid 1-696 construction: Go east on 11 Mile to Main St. and south on Main to E. Harrison.
52
Friday, December 19, 1986 THE DETROIT JEWISH NEWS
L:1_5'
It is customary to serve some
fried foods on Chanukah, to
remind us of the miracle of
the oil. This is a dish
everyone seems to enjoy,
especially children. It may be
served hot or cold, with your
favorite latkes.
1 large onion
oil for frying
6 boneless chicken breast
cutlets
1 egg
Breading Mixture: 3/4 cup
matzoh meal, 1/2 cup
wheat germ, 1 tsp. gar-
lic powder
paprika
Saute onion, chopped, in oil
on low flame. (Oil should
never be allowed to smoke.)
Pound cutlets thin. Dip in
breading mixture, then, in
egg, and in breading mixture
once more. (If you need more,
add extra matzoh meal and
wheat germ.) Sprinkle cutlets
generously with paprika. Add
to hot skillet, in one layer,
and fry gently, until golden
brown and cooked through.
Serves 4-6.
ISRAELI SALAD
2 large cucumbers
1 large green or red pep-
per
1 juicy tomato
3 radishes
1 small onion, optional
8 raw string beans
2 tbs. olive oil
2 tsps. cider vinegar or
lemon juice
pinch salt
Dice all vegetables. Toss in
salad bowl with oil, vinegar,
and salt. If no onion is used,
you may wish to add a
sprinkling of onion powder.
Taste for seasoning, adjust if
necessary, and refrigerate
until serving time. Serves 4-6
RAISIN-ALMOND CLUS-
TERS
Melt a large bar of bit-
tersweet baking chocolate in
the top part of a double
boiler.
Mix 1/2 cup chopped al-
monds, 1/2 cup dark raisins,
and 1/4 cup shredded coconut
(optional) through the hot
melted chocolate. Everything
should be completely coated.
Quickly drop the mixture
by teaspoonsful onto sheets of
foil. Press a whole almond
onto some, or all, of the clus-
ters. Let cool and harden.
This is a tasty confection
for serving with steamed
fruit, and hot tea.