STRICTLY KOSHER MEAT MARKET 26020 Greenfield Rd. . Oak Park in the Lincoln Shopping Center 967-4222 GLATT KOSHER MEATS (at reasonable prices) FRESH FRYERS ....... .....$1.09 Good with $25 purchase (excluding specials) limit 10 fryers lb. BABY BEEF RIBS .............. $1.59 lb. RIB STEAK CORNISH HENS.. 119 lb. alluss mom w $ WE NOW CARRY LUBAVITCH SALAMI AND HOT DOGS Many More Specials in Our Self Service Counter Under Supervision of the Council of Orthodox Rabbis COOKING Right in Your Own Driveway! ),4 / THE TUNE -UP MAN Certified by the National Automotive Institute of Excellence Comes to your home or office with the garage-on-wheels Valet service that doesn't cost one penny extra • Expert diagnostic tune-up • Electronic analyzer - all engine systems • Professionally trained mechanics • Perfect results assured Expanded Services Call Sanford Rosenberg for your car problems m4 '1398-3605 GLORIA KAUFER GREENE SAM & SONS FRUIT MKT. Cooking Editor I Empire BARBEQUE CHICKEN 99c. California Large Size SWEET HONEYDEWS $149 each WATERMELON FRESH LOX $9 99 lb 15c. FRESH CUT FLOWERS DAILY FRESH CABBAGE 15c. 2 lb. Bag California SWEET CARROTS 49c Low Cholesterol MARLA SWISS CHEESE $2 69 lb. Borden's $1139 LOWFAT MILK All Specials Good Through August 5th, 1987 60 FRIDAY, JULY 31, 1987 A Collection of `Perfect Recipes' gal t is not uncommon for members of a Jewish women's organization to get together and produce a fundraiser cookbook. But how often do you see several organizations combine their members' talents into one ap- pealing book? Before I came across The Perfect Matzah Ball and Other Secrets to Fine Cooking, I had never seen such a combined effort. However, the cooks of three major Jewish women's organizations in Frederick, Maryland decided to cooperate, rather than com- pete, and the result is a fine cookbook. The women who contribut- ed to The Perfect Matzah Ball and Other Secrets to Fine Cooking belong to Beth Sha- lom Sisterhood, Frederick Chapter of Hadassah, and Frederick Council of Jewish Women. According to cook- book chairperson Leslie Tayler, the book, which was just published in June, "is a Frederick first" and was three years in the making. The preface of The Perfect Matzah Ball and Other Se- crets to Fine Cooking explains its title. It says: "Chicken soup and matzah balls has long been considered in Jew- ish households a traditional Sabbath and holiday dish. Be- ing able to make THE perfect matzah ' ball has been the mark of the accomplished Jewish cook. But what consti- tutes 'perfect'? Some mavens say the most heavenly are light as air. Others take a more down-to-earth view, claiming a TRUE matzah ball needs body, something to `sink your teeth' into. The fol- lowing recipes are all 'perfect? Each is our very best, tested by our toughest critics, our families and friends. Try our matzah balls and other secret recipes and judge for yourself." My search in the cookbook for its "perfect matzah ball" recipe turned up one which looked standard except for a strange ingredient: "caramel powdered chicken soup." My guess is that it's a misprint and should have read Carmel (the brand name) instead of caramel. Anyway, many of the other recipes in The Perfect Matzah Ball and Other Secrets to Fine Cooking are much more in- teresting. and appealing than the matzah balls. In perusing the 136-page, spiral-bound cookbook, I found a dozen I might like to try. Some of them include: Artichoke Ap- petizer, Salmon Spread, Marinated Mushrooms, Poor Man's Caviar (an eggplant dip), Stuffed Mushrooms Pro- vencale, Vegetarian Minestrone Soup, Ratatouille, Grandma's Holiskes (and oth- er variations of stuffed cabbage), Lamb (or Chicken) Curry, Pickled Beef Tongue, Stuffed Veal Breast, Chicken Paprikash, Curried Turkey with Water Chestnuts, Veal Forestier, Peking Tuna, Pacific Salmon Pie, Cookie's Easy Spinach Lasagna, Baked Blintz Loaf, Bavarian Apple Torte, Breton Choco- late Pound Cake, Buckhorn Inn Peanut Pie, Chalvah, Ice Cream Walnut Torte, and Easy Chocolate Chip Mondel Bread. Each chapter divider in the cookbook is backed with a handy chart, such as a spice and herb guide, amounts for large quantity servings, direc- tions for quick-freezing vege- tables, meat and poultry roasting guide, 100-calorie portions of some foods, equiv- alents and substitutions for ingredients, and a great table that shows how many cups pans of different dimensions hold so that you can substi- tute one for the other. There are also several microwave and general kitchen hints, and a table of calorie counts. Copies of The Perfect Ma- tzah Ball and Other Secrets to Fine Cooking may be ordered by sending $6.50 plus $1.00 Continued on Page 62 .